The Organic Law of 9 June 2002 on Qualifications and Vocational Training aims at the development of a comprehensive system of vocational training, qualifications and accreditation, which will respond effectively and transparency of social and economic demands through the various forms of training. To this end, it creates the National System of Qualifications and Vocational Training, defining it in Article 2.1 as the set of instruments and actions necessary to promote and develop the integration of vocational training offerings, through the National Catalogue of Professional Qualifications, as well as the evaluation and accreditation of the corresponding professional skills, in order to promote the professional and social development of the people and cover the needs of the production system.

The National Catalogue of Professional Qualifications, as set out in Article 7.1, is designed to facilitate the integrated nature and adequacy of vocational training and the labour market, as well as the training throughout life, the mobility of workers and the unity of the labour market. This catalogue consists of the qualifications identified in the production system and the training associated with them, which is organised in training modules.

Under Article 7, the structure and content of the National Catalogue of Professional Qualifications were established, by means of Royal Decree 1128/2003 of 5 September, as amended by Royal Decree 1416/2005, 25 November. According to Article 3.2, according to the wording given by this last royal decree, the National Catalogue of Professional Qualifications will make it possible to identify, define and order professional qualifications and establish the specifications of the training associated with each unit of competence; as well as establishing the benchmark for assessing and crediting the professional skills acquired through the work experience or non-formal training pathways.

This royal decree establishes three new professional qualifications, corresponding to the Professional Family Hostels and Tourism, which are defined in the Annexes 540 to 542, as well as their corresponding modules training, thus advancing in the construction of the National System of Qualifications and Vocational Training.

The Autonomous Communities have participated in the development of the qualifications which are annexed to this standard through the General Council of Vocational Training in the phases of application of experts for the configuration of the Group of Work of Qualifications, external contrast and in the issue of the positive report carried out by the General Council of Vocational Training, necessary and prior to its processing as Royal Decree.

According to Article 5.1 of the Organic Law of 9 June, of the Qualifications and of Vocational Training, it is the responsibility of the General Administration of the State, in the field of exclusive competence which is Article 149.1.1. of the Spanish Constitution, the regulation and coordination of the National System of Qualifications and Vocational Training, without prejudice to the competences of the Autonomous Communities and of the participation of the social partners.

According to Article 7.2 of the same organic law, the Government is entrusted, after consulting the General Council of Vocational Training, to determine the structure and content of the National Qualifications Catalogue. Professionals and approve the qualifications to be included in it, as well as guarantee their permanent update. The present royal decree has been informed by the General Council of Vocational Training and by the School Board of the State, in accordance with the provisions of Article 9.1 of Royal Decree 1128/2003 of 5 September.

In the final wording of the project and the accompanying annexes, the observations of the opinion of the School Council of State No. 65/2010 of 5 October 2010 on the updating of the ministries have been taken into account. project co-proposers, the university degrees of trainers and the assessment criteria to be included in the skills to be completed in a real working environment.

In its virtue, on the proposal of the Ministers of Education, and of Work and Immigration, and after deliberation of the Council of Ministers at its meeting of the day of April 15, 2011,

DISPONGO:

Article 1. Object and scope of application.

This royal decree aims to establish certain professional qualifications and their corresponding training modules, which are included in the National Catalogue of Professional Qualifications, regulated by the Royal Decree 1128/2003 of 5 September, as amended by Royal Decree 1416/2005 of 25 November 2003. These qualifications and their associated training are valid and are applicable throughout the national territory and do not constitute a regulation of professional practice.

Article 2. Professional qualifications that are established.

The professional qualifications that are established correspond to the Professional Family Hostels and Tourism and are the ones listed below, ordered by Levels of qualification, whose specifications are described in the attachments that are indicated:

Operations for gambling in bingo establishments. Level 1.

Annex DXL
Activities for gaming at casino tables. Level 2.	Attachment DXLI
and production in pastry. Level 3.	Attachment DXLII

Single additional disposition. Update.

Taking into account the evolution of the needs of the productive system and the possible social demands, as regards the qualifications established in this royal decree, an update of the content will be carried out of the Annexes where necessary, in any case before the end of the five-year period since their publication.

Final disposition first. Competence title.

This royal decree is dictated by the powers conferred on the State by Article 149.1.1. on the regulation of basic conditions guaranteeing the equality of all Spaniards in the exercise of rights and in the exercise of their rights. the fulfilment of constitutional duties and the 30th of the Constitution which gives the State the competence to regulate the conditions for obtaining, issuing and approving academic and professional qualifications.

Final disposition second. Entry into force.

This royal decree will enter into force on the day following its publication in the "Official State Gazette".

Dado en Madrid, el 20 de abril de 2011.

JOHN CARLOS R.

The Minister of the Presidency,

RAMON JAUREGUI STUNNED

ANNEX DXL

PROFESSIONAL QUALIFICATION: GAMING OPERATIONS IN BINGO ESTABLISHMENTS

Professional Family: Hostels and Tourism

Level: 1

Code: HOT540_1

General Competition

Perform, under supervision, the operations related to the development of the bingo game, applying the regulation in force in its admission to the establishment, selling to the customers the cartons for the game to be developed, by locating the numbers and paying the corresponding prizes as well as exchanging operational information in routine activities related to the game of bingo.

Competition Units

UC1765_1: Perform your own client intake and control activities in gaming establishments.

UC1766_1: Perform the auxiliary and sales operations of cartons that are owned by a bingo game room.

UC1767_1: Perform the activities referred to the number and payment of prizes in bingo rooms.

UC1768_1: Communicate with different regular partners of gambling establishments.

Professional Environment

Professional Scope

Develops its professional activity in small and medium enterprises in the private game of bingo, performing its functions as a broadcaster and seller, under the supervision of a head of bingo, head of room or higher Equivalent hierarchical.

In application of the current regulations regarding the admission of customers to gambling establishments, they can perform their duties as admission and control personnel.

Productive Sectors

This qualification is located in the gaming and recreational sector, specifically in the bingo halls sub-sector, in which this game is regulated by the current regulations.

Relevant Occupations and Jobs

Bingo-Seller Locker.

Employee admission and control room game.

Associated Training (210 hours)

Training Modules

MF1765_1: Admission and control of customers in gambling establishments. (60 hours)

MF1766_1: Sale of bingo cartons. (60 hours)

MF1767_1: Lcution and prize payment in bingo rooms. (30 hours)

MF1768_1: Basic communication operations in gambling establishments. (60 hours)

COMPETITION UNIT 1: PERFORM THE ACTIVITIES OF ADMISSION AND CONTROL OF CUSTOMERS IN GAMING ESTABLISHMENTS

Level: 1

Code: UC1765_1

Professional realizations and realization criteria:

RP 1: Set the job position for the realization of operations based on the admission and control of clients in gambling establishments.

CR 1.1 The computer applications and other means of the job of the customer admission counter in gambling establishments are checked in relation to their availability, in order to be available before the opening of the room.

CR 1.2 The list of customers who are prohibited from accessing the game room is updated prior to opening, according to the files provided by the competent administration.

CR 1.3 The closure of the computer media is done at the end of the day, making backup copies of the files that prevent the loss of data that could be subject to possible inspections.

CR 1.4 The anomalies or dysfunctions detected in the job check are promptly communicated to the hierarchical superior for their healing.

RP 2: Identify customers who intend to access the gambling establishment by following the established protocol and checking the record of prohibited to control access to the game room.

CR 2.1 Access to the room is controlled in compliance with current legislation, requesting the client in the form established by the internal procedure, his personal identification document.

CR 2.2 The identification of the client, by means of his or her identity card, is carried out in consultation with the registration of the prohibited issued by the competent administration and verifying if it appears in it.

CR 2.3 The access authority, if any, is reported verbally to the client in the mode set by the internal procedure and proceeds to the client tab query.

CR 2.4 Refusal of access, if any, is verbally notified to the client and in the manner established by the internal procedure, giving back its identity document.

CR 2.5 Administrative causes that prevent access to the establishment are reported to the client, if requested, in compliance with the current regulations.

CR 2.6 Claims or incidents produced by clients who have been denied access to the gambling establishment immediately communicate to the head of room or equivalent hierarchical superior in anticipation of an aggravation of the situation.

CR 2.7 The return of the customer identification document is done once it has been checked or entered in the establishment database.

CR 2.8 Measures relating to the prevention of physical occupational risks, such as repetitive movements, forced postures and the conditions of the post, such as the use of screens, noise from machines, noise in general, lighting and luminance, temperature, ventilation, air conditioning, carbon dioxide and carbon monoxide from tobacco smoke are adopted in accordance with the established prevention plan.

CR 2.9 Measures related to the prevention of psychological occupational risks, such as workload, night work and rotation of shifts that may be causing stress or psychosocial risks, are adopted according to the Prevention plan set up.

CR 2.10 The activities related to customer care, especially those related to the admission and control of clients, are carried out by applying internal procedures that guarantee personal security.

RP 3: Operate with computer databases of gambling establishments according to the instructions received and accessing the personal tokens of the clients or proceeding to their registration in order to keep them updated.

CR 3.1 The use of customer databases is carried out in compliance with current legislation regarding the protection of personal data.

CR 3.2 The existence of the client tab in your own databases is verified with the data contributed by the personally identifiable document.

CR 3.3 The record of the customer's data is performed, after the absence of an open tab in the IT application has been verified, updating the establishment database.

CR 3.4 The return of the customer identification document is done once it has been checked or entered in the establishment database.

CR 3.5 The rules regarding the use of computer equipment are applied in the development of tasks, minimizing the risks arising from them.

RP 4: Make collection of tickets to gambling establishments, under supervision and in accordance with established internal procedures and available means.

CR 4.1 The request to purchase the entry giving access to the gambling establishment, if necessary, is served politely and applying the internal procedure established by the company.

CR 4.2 The charging of the entry is made by accepting the means of payment established by the company and using the available technological means, such as dataphone or ticket vending.

CR 4.3 Cash change, if necessary, is delivered to the customer, verifying their accuracy and facilitating customer verification.

CR 4.4 The entry to the establishment is delivered to the customer and is reported, if any, about the services to which you are entitled to pay.

CR 4.5 Cash tonnage is made at the beginning and end of the day by applying the security rules established internally by the company.

Professional context:

Production media:

Gambling Establishments. Admission and control desk of clients, in bingo halls, casinos or games rooms. Computer software, software and office equipment. Means of recovery. Uniforms and personal accreditations.

Products and results:

Check the availability of computer applications dedicated to the admission and control of clients in gambling establishments. Checking and registering client databases. Updating of internal listings, of clients with prohibited access to gambling establishments. Verification of customer identification documentation. Application of the current regulations of the competent administration in the control of access of customers to the game room. Detection and information to denied access clients. Communication to their superiors of incidents and complaints during the admission and control of clients. Application of rules for the prevention of occupational risks in the usual operation. Operations for the collection of access to gambling establishments according to internal procedures. Initial and final box tonnage made.

Information used or generated:

Customer records in databases. List of clients with prohibited access to the game room, provided by the competent administration. Regulation of the competent administration concerning the prohibition of access to customers. Data protection regulations. Specific measures for the prevention of occupational risks. Information on services offered in the establishment. Documents supporting the collection of entries. Internal procedure manuals.

COMPETITION UNIT 2: PERFORM THE AUXILIARY AND SALES OPERATIONS OF A BINGO GAME ROOM ' S OWN CARTONS

Level: 1

Code: UC1766_1

Professional realizations and realization criteria:

RP 1: Perform auxiliary operations in bingo gaming rooms, under supervision and following established procedures, to facilitate game development with agility, efficiency, and transparency.

CR 1.1 Rotators intended to be indelibly marked or marked on the numbers on the bingo game cards are provided to customers prior to the start of the game.

CR 1.2 The bookmarks or witnesses that identify the table where the customer who has sung bingo or line is located, are located in the default room places by the company, readily disposing of them during the game.

CR 1.3 The acoustic signals of the area intended for the vendors are checked in relation to its operation, for the good development of the day, informing its superior hierarchical in case of dysfunction.

CR 1.4 Cash provision for the sale of cartons is requested from the cashier at the control table at the beginning of the working day, liquidating its sale at the end of the day.

CR 1.5 Cards to signalize pending customer payment changes are checked for class, number, and availability.

CR 1.6 The forecast of cartons for sale for the first item is made by asking customers of the different areas of the room, the number of cartons you want to play.

CR 1.7 The bingo game cards required for the first game are requested at the full series control table.

CR 1.8 The safety standards in the use of equipment and equipment of the game room are applied in the development of tasks, minimizing the risks arising from them.

RP 2: Perform the protocolized activities of selling and charging the game of bingo to the customers, under supervision and in order to meet the business objectives of the company.

CR 2.1 The removal of cards played and not awarded from each table, if any, is done promptly before the sale of the following, avoiding possible fraud and proceeds to be disposed of at the place disposed by the company.

CR 2.2 The cartons are offered for sale on the basis of their correlative numbering, complying with the bingo game regulation and ensuring the transparency of the game.

CR 2.3 The sale is made exclusively on the customers ' own table, by order of accommodation to the same, checking that all customers in the assigned sales area have been taken care of.

CR 2.4 The sale of cartons is carried out with the pace to enable the number of optimal items established by the company to be performed, depending on the influx of customers.

CR 2.5 Unsold cartons in a first round, are offered back to customers, other vendors or the closing seller until they get the sale of all the cartons before the start of a new departure.

CR 2.6 The missing cartons during the sale, in case customers wish to play more units, are verbally requested from the closing seller.

CR 2.7 The cartons are charged to customers in cash, in the act and at the unit price established by the current legislation.

CR 2.8 Money changes to be delivered to customers are marked with the corresponding cards and cash is returned during the current departure.

CR 2.9 The end of the sale of cartons occurs once all and each of the zones are serviced and reviewed this end by the closing seller.

CR 2.10 The closure number of the cartons corresponding to the last card sold is communicated to the control table, so that the head of the table announces the cartons sold, the prizes and the beginning of the consignment.

CR 2.11 The sale of cartons for the next item is started after it has been proven that the bingo sung by the client is correct and the game is closed.

CR 2.12 The activities related to customer care, especially those related to the sale and collection of cartons are carried out by applying internal procedures that guarantee personal safety.

RP 3: To liquidate the collection of the sale of cartons of each item, under supervision, and following established guidelines, for the cashier to proceed to its distribution between prizes and cash, respecting the current regulation of the game bingo.

CR 3.1 The collection proceeds from the sale of cartons is liquid to the cashier once the first line or lines have been sung and verified that they are relevant.

CR 3.2 Cash for changes is requested from the cashier based on the internally established change currencies and the spare change.

CR 3.3 Pending payment changes to customers are requested from the cashier according to the number and amount of the cards delivered.

CR 3.4 The cartons for the next sale are requested at the control table, by complete series and according to the cartons sold in the previous item and the number of customers present in the room.

CR 3.5 Pending payment changes to customers are returned before the end of the item, collecting the marker cards to settle the debt incurred by the customer.

RP 4: Facilitate the development of the game, under supervision and in accordance with established protocols, carrying out the necessary control activities to ensure that it is developed effectively and transparently.

CR 4.1 The sales zone is controlled, interrupting the play at the moment the client sings an award through acoustic signals, such as bell-ringing or high-voice repetition of the prize, to stop the locution of the balls.

CR 4.2 The customer card that sings line, is requested for verification by the seller and its serial number is communicated verbally to the control table for verification.

CR 4.3 The carton with the awarded line is assured that it has been checked by the head of the table, either visually or orally.

CR 4.4 The table where the lucky customer is located with the line, is marked with the witness, returning the customer to his cardboard so that he can continue the game.

CR 4.5 The client card that sings bingo is requested for verification by the seller and its serial number is communicated to the control table for verification.

CR 4.6 The award-winning card is assured that it has been checked, either visually or orally.

CR 4.7 The table where the award-winning customer is located is marked with the witness, returning the card to the customer so that he can collect the prize.

CR 4.8 Measures relating to the prevention of physical occupational risks such as repetitive movements, forced postures and the conditions of the post, such as the use of screens, noise from machines, noise in general, lighting and luminance, temperature, ventilation, air conditioning, carbon dioxide and carbon monoxide from tobacco smoke are adopted in accordance with the established prevention plan.

CR 4.9 Measures related to the prevention of psychological occupational risks, such as workload, night work and rotation of shifts that may be causing stress or psychosocial risks, are adopted according to the Prevention plan set up.

Professional context:

Production media:

Gambling Establishments. Facilities for the development of the bingo game. Office material. Specific furniture of bingo game rooms. Exchange cards. Cash for changes. Witnesses to identify the award-winning clients. Zone acoustic signals or signals to interrupt the play in the event of a prize. Cards from the bingo game. Uniforms and personal accreditations.

Products and results:

Checking the availability of materials and gaming utensils such as, kneecap, cardboards, witnesses, and acoustic zone signals. Checking currency changes and exchange cards intended for the sale of cards from the bingo game. Conduct of sales and collection operations of bingo game cards to customers according to internal procedures. Settlement of the sale of cards from the bingo game according to internal procedures. Conduct of the check and control operations during the development of the games of the bingo game according to internal procedures. Protocolised intervention in the event of awards. Application of rules for the prevention of occupational risks in the usual operation.

Information used or generated:

Regulation of the bingo game of the competent administration, regarding the sale of cartons. Internal procedures manuals of the bingo game room. Specific measures set out in the occupational risk prevention plan.

COMPETITION UNIT 3: PERFORM ACTIVITIES REGARDING THE LOCUTION OF NUMBERS AND PAYMENT OF PRIZES IN BINGO HALLS

Level: 1

Code: UC1767_1

Professional realizations and realization criteria:

RP 1: Point the job, for performing locution operations in bingo rooms according to established internal procedures.

CR 1.1 The public address systems required to perform the locution of the ball numbers are checked in relation to their operation, in order to avoid incidents in the game.

CR 1.2 The check of the hype ball game is done by verifying that they are all numbers and showing these in the luminous and informative panels, avoiding incidences and ensuring transparency in the game.

CR 1.3 The anomalies or dysfunctions detected in the job check are promptly communicated to the hierarchical superior for their healing.

CR 1.4 The coil of the hype of the bingo game balls is checked in avoidance of jams and alterations in the development of subsequent games.

CR 1.5 The safety standards in the use of equipment and equipment of the game room, such as screens, computers, microphones or hype, are applied in the development of the tasks, minimizing the risks derived from them.

RP 2: Protocolized the numbers of the balls extracted from the hype, in high, clear and cut tone, to ensure their understanding by the customers of the bingo hall.

CR 2.1 The numbers belonging to the balls extracted from the hype are displayed on the monitor proceeding to their immediate locution.

CR 2.2 The locution of the numbers is performed in high, clear and cut tone, with a continuous rhythm and repeating those numbers that can generate confusion, such as the tens of the numbers sixty-seventy.

CR 2.3 The sung number is marked on the screen to be reflected in the panels distributed by the room, so that they serve as information to the customer.

CR 2.4 The locution of the numbers belonging to the balls stops once the client or possible clients have sung line and is advertised this fact by public address, informing them of a possible prize.

CR 2.5 The item is reactivated again after checking that the line has been correct, continuing the locution with the announcement of the next number.

CR 2.6 The locution of the numbers belonging to the balls stops once the client or possible clients have sung bingo, and is advertised this fact by public address, informing them of a possible prize.

CR 2.7 The locution of the ball numbers of the bingo game is terminated at each game once the head of the table has checked that the sung bingo has been correct.

CR 2.8 The activities relating to the locution of numbers are carried out by applying internal procedures that guarantee personal security, in the event of the presence of conflicting clients.

CR 2.9 Measures relating to the prevention of physical occupational risks such as repetitive movements, forced postures and the conditions of the post, such as the use of screens, noise from machines, noise in general, lighting and luminance, temperature, ventilation, air conditioning, carbon dioxide and carbon monoxide from tobacco smoke are adopted in accordance with the established prevention plan.

CR 2.10 The measures concerning the prevention of psychological occupational risks, such as workload, night work and rotation of shifts that may be causing stress or psychosocial risks, are adopted in accordance with the Prevention plan set up.

RP 3: Make the payment of the prizes to the lucky customers, liquidating the bingo game, according to the internal procedures established, to start the next one.

CR 3.1 The amount allocated to the prize is recovered in the presence of the cashier and is verified by the cashier at the end of each item, avoiding errors and possible claims.

CR 3.2 The prizes are paid in cash to the lucky customers after each departure is completed, recounting the amount in the presence of the same, in order to give their conformity and avoiding claims.

CR 3.3 The witness is removed to the client, and placed in its initial location after the award has been paid.

CR 3.4 The participation in the bingo game is thanks to the lucky client according to the procedure established by the company.

CR 3.5 Award-winning cartons and bingos are collected when they are credited, giving them to the head of the table for their file with potential claims or game inspections.

CR 3.6 Customer care activities, especially those related to the payment of prizes, are carried out by applying internal procedures that ensure personal security.

Professional context:

Production media:

Gambling Establishments. Facilities for the development of the bingo game. Control table. Computer and audiovisual media. Public address facilities. Ball games. Specific machinery to develop games of bingo game like the hype and the serpentine. Witnesses to identify the award-winning clients. Cash for prizes. Award-winning cartons. Uniforms and personal accreditations.

Products and results:

Check the availability of materials and machinery such as public address, ball game, coil, ball hype and computer applications, among others. Locution of the numbers of balls extracted from the hype. Reflection of numbers in the luminous panels distributed by the room. Count of amounts allocated to prizes. Cash payment operations of the lucky customers. Withdrawal of award-winning witnesses and cartons. Application of specific occupational risk prevention measures at the usual operational level.

Information used or generated:

Rules of the game of the bingo of the competent administration regarding the locution of balls and the payment of prizes. Internal procedures manuals of the bingo game room. Lines and bingos total prize money information. Specific measures of the occupational risk prevention plan.

COMPETITION UNIT 4: COMMUNICATE WITH DIFFERENT REGULAR PARTNERS OF GAMING ESTABLISHMENTS

Level: 1

Code: UC1768_1

Professional realizations and realization criteria:

RP 1: Projected the image of the company in the attention and treatment of customers of gambling establishments in order to achieve maximum satisfaction of the same.

CR 1.1 The personal image, as far as the appearance is concerned, such as the use of cosmetics, shaving, hairstyle and add-ons, is consistent with that established by the company's internal protocols.

CR 1.2 The presentation to the external partners-clients-is done by identifying and displaying the corporate image of the organization.

CR 1.3 Education, courtesy formulas and kindness in customer treatment are in line with the quality standards required by the company.

CR 1.4 The public behavior in the development of the professional activity, is in line with the image of the company, adopting the basic norms of protocol.

CR 1.5 Body posture during the development of their functions is in line with the company established in each of the games.

CR 1.6 The service provided throughout the process complies with the quality standards set by the company.

RP 2: Interact with clients of gaming establishments, receiving and transmitting operational and routine information according to the usual socio-professional uses and customs in the organization.

CR 2.1 The transmission and reception of operational and routine information with clients is performed in a timely manner and through a courteous approach to the client, adopting the communication protocols established by the the organization.

CR 2.2 The attentive and effective listening behaviors are integrated in the reception and transmission of the information, in the field of their competence.

CR 2.3 Customer communication guidelines, whether of a verbal or gestural type, are selected and used according to the context and the activity itself in the gambling establishment.

CR 2.4 Customer communication goals are met, providing the information according to customer demands and linked to the gaming context and the role played in their development.

CR 2.5 Messages are transmitted with clarity and simplicity, ensuring understanding of the messages by the caller.

CR 2.6 The patterns of behaviour and protocolarized techniques of public attention are adopted according to the type of establishment and the function performed.

CR 2.7 The communication with the clients is adapted to the typology of the same, the type of game and the type of establishment: casino, bingo hall or game room.

CR 2.8 Confidentiality and privacy is maintained at all times in the face of any demand or attention given to a customer, always acting in absolute discretion.

CR 2.9 The supplementary questions and/or information required by the clients and beyond their scope of action are directed towards the people established within the organization.

RP 3: Maintain effective interpersonal communications with hierarchical superiors and other members of the gambling establishment, in order to be effective in the professional activities of their scope of action.

CR 3.1 The correction and understanding of the content and meaning of the communication are confirmed with the members of the working environment and/or superiors, such as receipt of work instructions, transmission of information or other, clarifying or requesting appropriate clarifications.

CR 3.2 The necessary information, clarifications or resources are requested from the hierarchical superior or the relevant members of the working environment, in situations of doubt or deficiencies, for the performance of the own action professional in gambling establishments.

CR 3.3 Own critical opinions and discrepancies are expressed, if appropriate, to hierarchical superiors and other members of the gambling establishment, describing in a concrete and objective manner the subject matter, without verbal or gestural disqualifications and without value judgments.

CR 3.4 The comments of other members of the working environment are received calmly and without negative reactions, identifying constructive criticisms and assessing, where appropriate, the opportunity to make changes or to improve their own action.

CR 3.5 Calm, verbal and non-verbal behaviors are maximized in situations of discrepancy and conflict in the working environment, proposing their treatment in a favorable context.

CR 3.6 The information requested and not available, or in doubt, is required of the relevant persons or sources within the organization, through the established internal procedures and channels.

CR 3.7 The attentive and effective listening behaviors are integrated in the transmission and reception of the information, in the field of their competence, attending to aspects of verbal, non-verbal and paraverbal communication

CR 3.8 Messages are transmitted with clarity and simplicity, ensuring understanding of the messages by the caller.

RP 4: To tender and channel, in the framework of their responsibility, complaints and complaints submitted by the customers according to the criteria and procedures established by the company, respecting the current regulations of protection consumer.

CR 4.1 In the face of the complaint or complaint filed by the client, a positive attitude and behavior is adopted in anticipation of an aggravation of the situation.

CR 4.2 In the face of complaints or claims related to the game, a safe posture is taken, showing interest and presenting possibilities that facilitate the agreement with the client, adopting the criteria established by the company and complying with current regulations in this area.

CR 4.3 The claim or incident that exceeds the assigned liability is channeled to the hierarchical superior promptly and using the procedure established by the company.

CR 4.4 Claims are addressed by following protocols and complying with the procedure established by the company and respecting the current consumer protection regulations.

CR 4.5 Customer care activities in case of complaints and complaints are carried out by adopting internal procedures to ensure personal safety.

Professional context:

Production media:

Gambling Establishments: casinos, bingo halls and gaming rooms. Uniforms and personal accreditation. Own materials of the activity.

Products and results:

Protocolarized Projection of the image of the establishment in the treatment of the client. Application of courtesy formulas, behavioral guidelines and protocol communication techniques in this type of establishment. Maintenance of body posture according to the function performed and established by the organization. Compliance with quality standards in the service established by the organization. Transmission and reception of operational and routine information with clients. Respect for the confidentiality and privacy of the client. Effective communication with superiors and other members of the establishment in case of labor conflict. Communication to superiors of incidents and complaints that exceed the assigned responsibility and request for information and instructions. Protocol attention to complaints and complaints from clients. Application of preventive measures to ensure personal safety in case of complaints and complaints from clients.

Information used or generated:

Establishment Corporate Image Manuals. Consumer protection rules. Information about protocol communication techniques in the organization. Quality standards in the organization's own service. Organizational charts and graphical representation of communication flows in the establishment. Regular documentation in the communication with hierarchical superiors and other members of the establishment. Prevention measures to ensure personal security for clients.

TRAINING MODULE 1: ADMISSION AND CONTROL OF CUSTOMERS IN GAMING ESTABLISHMENTS

Level: 1

Code: MF1765_1

Associate to UC: Perform the own intake and control activities of clients in gambling establishments

Duration: 60 hours

Assessment Capabilities and Criteria:

C1: Identify the most common performance protocols in the job of controlling and admitting gambling establishments, identifying the differences between casinos, bingos, and gaming parlors.

CE1.1 Identify computer media, internal and external media, and the usual material and advertising elements in gambling establishments, relating to the function that exercise.

CE1.2 Identify the usual personnel at the intake and control position in gambling establishments and relate it to the different functions they perform.

CE1.3 Identify according to current regulations, the types of customers who are not allowed access to the gaming rooms, both because they are listed as prohibited in the administration database, as well as the conditions that the legislation and the rules of the company are fixed.

CE1.4 Explain the procedure for updating data from prohibited customers, arguing the importance of the update being performed as often as it is referred by the competent administration

CE1.5 Explain the customer identification request procedure, recognizing the required documentation and according to the most common customer care criteria.

CE1.6 Explain the process of authorization or denial of access to the room, in relation to current regulations.

CE1.7 Identify the most common incidents in denial of room access, such as conflicting clients as well as the communication procedure to their superiors.

CE1.8 Describe the closing performance protocols of the intake and control post, specifying those referred to the security of computer equipment to prevent data loss.

CE1.9 In different scenarios, controlling the admission of clients to a game room and according to a given protocol:

-Simulate the host and customer service process.

-Request official documentation in accordance with current legislation.

-Authorize room access.

-Deny access to the room by explaining the reason.

-Act to an incident caused by a denial of access.

-Identify the workplace risk prevention measures to be adopted.

C2: Use computer media, using the most common programs of the position of admission and control in gambling establishments.

CE2.1 Identify the most common software and software in the process of admission and control of customers in gambling establishments, such as computers, printers, scanners and databases, linking them with your role in the position.

CE2.2 Argument of the reasons, importance and need to maintain confidentiality in the consultation of customer databases, in relation to personal data protection regulations, as well as the consequences of not doing so.

CE2.3 In a scenario, update the data submitted by the competent administration to clients with access to the game room prohibited.

CE2.4 In a scenario, a customer's access control to a game room:

-Enter the data in the computer system for your query in the database.

-Enter the required information in the case of a record as a new client.

-List your own risk factors in the workplace, such as screens, repetitive movements, and forced postures.

CE2.5 In a convenient entry collection scenario, use the most common computer systems and programs in gaming establishments.

C3: Apply the performance protocols to the collection of the most common entries in the different gambling establishments.

CE3.1 Explain the procedure for the sale and collection of tickets in gambling establishments, identifying the technological means to use and the means of payment admitted.

CE3.2 Identify the different gambling establishments on which access is charged, explaining the regulations and reasons that exist for this.

CE3.3 Identify the common services to which you are entitled to pay for an entry in gambling establishments.

CE3.4 Apply the usual security and control protocols during the process of collecting entries in gambling establishments.

CE3.5 In a convenient customer intake scenario, performing ticket collection using the most common technology media in gambling establishments.

CE3.6 Explain the entry collection procedure, impacting on the security and control aspects.

CE3.7 Apply, in a scenario, the box tonnage process at the start of the day:

-Count the cash using the available technology media.

-Check that the initial cash fund matches the arched cash.

-Fill in the documents needed for the control of the box.

CE3.8 In a scenario of box tonnage at the end of the day, a summary of the sales generated for liquidation to your superiors, using the available technological means and documentation corresponding.

CE3.9 Argument of the importance of performing the procedures of collection, tonnage and settlement with the transparency and rigorousness due.

C4: Apply occupational risk prevention measures, during the process of admission and control of clients in gambling establishments.

CE4.1 Relating the current regulations regarding prevention and job protection with the tasks to be met at the position of admission and control and involving professional risks.

CE4.2 List the risk factors for the position in relation to its consequences for the organism.

CE4.3 Arguing the importance of ergonomic technical factors in the workplace, such as ventilation, air conditioning, lighting and acoustics.

CE4.4 Determine good practices for the elimination or minimization of any risk factors for the intake and control job.

CE4.5 Explain personal risks arising from denial of access to gambling establishments, such as acting with conflicting customers or disrupting order.

CE4.6 In a practical assumption of admission and control of customers in gambling establishments:

-Detect physical risk factors in the position, such as noise caused by gaming machines, inadequate furniture, poor or excessive lighting, inadequate temperature, ventilation and air conditioning in the attention of customers to the influx at peak times.

-Detect personal security risks in the presence of conflicting clients and relate them to the performance that minimises them.

-Detect risk factors for changes in circadian cycles: phase out of biological rhythms, changes in eating habits, disturbances in social and family life, and sleep disturbances, among others.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.9; C2 with respect to CE2.3, CE2.4 and CE2.5; C3 with respect to CE3.5, CE3.7 and CE3.8; .C4 with respect to CE4.6.

Other capabilities:

Recognize the processes of admission and control in gambling establishments.

Interpret and execute work instructions referred to the intake and control processes in gambling establishments.

Respect general security protocols and internal rules of gambling establishment.

Maintain the work area with the appropriate degree of order and cleanliness.

Be responsible for the work assigned to the intake and control processes in gambling establishments.

Prove a good professional.

Act with honesty and seriousness in the processes of admission and control in gambling establishments.

Maintain concentration on task performance.

Communicate effectively with other members of the gambling establishment, respecting the channels established in the organization.

Transmit information clearly, in an orderly, structured, and accurate manner to the right people at every moment.

Demonstrate some autonomy in the resolution of small contingencies related to admission and control processes in gambling establishments.

Learn new concepts or procedures and effectively leverage training using knowledge acquired in the intake and control processes in gambling establishments.

Employ time and effort to expand knowledge and complementary information regarding admission and control processes in gambling establishments.

Contents:

1. Operations for the admission and control of customers in gambling establishments.

The admission of clients to gambling establishments: objectives, functions and tasks of their own; relations with other activities of the establishment; configuration of the post: facilities, equipment and equipment. Regulations related to the admission of customers; regulations concerning clients with prohibited access; data protection regulations; consumer protection regulations. Common protocols: updating of data of clients with prohibited access; process of admission of clients; process of closing the post; process of collection of tickets: establishments that charge their access, means of payment admitted, services Common included in the entry, box tonnage at the start and end of the day. Possible anomalies and incidents in the processes of admission and control of clients. Prevention of occupational risks in the admission and control of clients in gambling establishments: physical risks, psychological risks and risks related to hygiene, quality of the environment and its prevention.

2. Use of computer, technology and communication media in the admission and control of customers in gambling establishments

Managing common computer media: computers, printers, scanners, and other peripherals. Use of regular software: databases. Use of usual internal and external media: telephone, fax, Internet, e-mail. Use of the usual technological means in the collection of tickets and cash tonnage. Prevention measures in the use of computer, technological and communication media.

Training context parameters:

Spaces and installations:

Multipurpose Classroom of at least 2 m² per pupil or pupil.

45 m² management classroom.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the realization of the own activities of admission and control of clients in gambling establishments, which will be accredited by one of the following forms:

-Academic training of Superior Technician or other higher-level technicians related to this professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

TRAINING MODULE 2: SELLING BINGO CARTONS

Level: 1

Code: MF1766_1

Associate to UC: Perform the auxiliary and sales operations of cards owned by a bingo game room

Duration: 60 hours

Assessment Capabilities and Criteria:

C1: Identify the characteristics and conditions of use of the various materials, zones and devices used for the sale of cartons and the control of the game of bingo, depending on the function they play in the development of the game.

CE1.1 Identify the elements involved in the processes of sale, collection and settlement of game cards, such as cartons, wallet, cash, exchange cards and settlement lockers in connection with the process corresponding.

CE1.2 Identify the elements involved in the control process of the bingo game in relation to the phases of the bingo game, such as pens, markers, or witnesses.

CE1.3 Explain the most common acoustic signal devices in the bingo rooms in relation to the function they perform.

CE1.4 Identify, in a plane, the most common areas in which the bingo play rooms are divided and the allocation criteria for the sales zones.

CE1.5 Argument of the need to check the conditions of use of the material elements necessary for the good development of the processes of sale of cartons and control of the game.

C2: Apply the usual performance protocols for the sale, collection and settlement of cartons according to the current legislation regarding bingo halls.

CE2.1 Argument of the need for the establishment of maintaining an optimal rhythm in the sale of cartons and the coordination between the different vendors.

CE2.2 Describe the most common performance protocols in the first game of the bingo day, explaining the differences with the other items and the cash change request.

CE2.3 Describe the actions to be performed in excess of the excess cartons of the allocated zone and the lack of cartons to meet the demand of the zone itself.

CE2.4 Explain the procedure for returning pending changes to clients and their corresponding signage.

CE2.5 Explain the closing procedure for the sale of cartons, affecting the importance of communicating the number of the last card sold to the control table to start the game.

CE2.6 Explain the need for the urgent collection of used cartons from each table before starting the sale of the new ones and the procedure for removing them.

CE2.7 Describe the most common procedure to follow for the liquidation of the sale of cartons to the control table, once the game is interrupted by the appearance of the line.

CE2.8 In a practical scenario, a simulation of the sale, collection and settlement of cartons, according to the current regulations and the most common internal procedures in bingo halls, has been properly characterized.

-Estimate the required cartons for the allocated zone.

-Make the sale of cartons and cash collections.

-Apply different card sales rates by adapting them to the largest or smaller number of customers.

-Request an increased amount of cartons when needed.

-Revend the surplus cartons.

-Liquidate the sale of cartons at the control table.

C3: Identify the control activities of the assigned zone during the bingo game that ensure its effectiveness and transparency.

CE3.1 Describe the procedure for stopping the play and interrupting the number of numbers before an award is made, controlling the area assigned to each seller.

CE3.2 Relate the personnel involved during the development of the bingo game with the different functions they perform and their responsibilities.

CE3.3 Argument of the need to maintain attention during the game and detect possible lines and bingos, explaining the consequences of not doing so.

CE3.4 In a scenario of developing a bingo game:

-Identify the acoustic signals used to signal the appearance of the prize and to interrupt the ball locution.

-Identify the award-winning card with line or bingo, requested from the customer for verification and the process of communication to the control table.

-Arguing the importance of visual or oral visual or signalling of award-winning cardboard.

-Explain the process of returning the customer from your cardboard so that you can continue to play in the case of the line or so that you can collect your prize in the case of bingo.

-Identify the signage that is used for the marking of the table where the award-winning customer is located in the line or bingo cases.

C4: Apply work risk prevention measures, during the process of selling cartons in bingo gambling establishments.

CE4.1 Relating the current regulations on prevention and labor protection with the tasks to be performed in the sales position of cartons and involving professional risks.

CE4.2 List the risk factors for the position in relation to its consequences for the organism.

CE4.3 Arguing the importance of ergonomic technical factors in the workplace, such as ventilation, air conditioning, lighting and acoustics.

CE4.4 Determine good practices for the elimination or minimization of any risk factor for the sales job of cartons.

CE4.5 In a scenario of selling cartons in bingo gambling establishments:

-Detect physical risk factors in the position, such as noise caused by gaming machines, inadequate furniture, poor or excessive lighting, inadequate temperature, ventilation and air conditioning in the attention of customers to the influx at peak times.

-Detect personal security risks in the presence of conflicting clients and relate them to the performance that minimises them.

-Detect risk factors for changes in circadian cycles: phase out of biological rhythms, changes in eating habits, disturbances in social and family life, and sleep disturbances, among others.

Capabilities whose acquisition must be completed in a real work environment:

C2 with respect to CE2.8; C3 with respect to CE3.4; C4 with respect to CE4.5.

Other capabilities:

Recognize the processes of sale, collection and settlement in gambling establishments.

Recognize the control process of the assigned zone as far as the cartons sales job is concerned.

Run work instructions regarding the sales, collection, and settlement processes of cartons in bingo gambling establishments.

Run work instructions that refer to the control of the assigned zone as far as the cartons sales job is concerned.

Respect the security protocols and internal rules of the establishment.

Maintain the work area with the appropriate degree of order and cleanliness.

Be responsible for the work assigned in the sales, collection and settlement processes in bingo gambling establishments.

Be responsible for the area allocated for your control as far as the cartons sales job is concerned.

Prove a good professional.

Act with honesty and seriousness in the processes of selling, charging and winding up cartons in bingo gambling establishments.

Maintain concentration on task performance.

Communicate effectively with other members of the gambling establishment, respecting the channels established in the organization.

Transmit information clearly, in an orderly, structured, and accurate manner to the right people at every moment.

Demonstrate certain autonomy in the resolution of small contingencies related to the processes of selling, charging, and winding up of cartons in bingo gambling establishments.

Learn new concepts or procedures and effectively leverage training using knowledge acquired in the processes of selling, charging, and winding up on bingo gambling establishments.

Contents:

1. Performance protocols in the sale, collection and settlement of bingo game cards

The sales position of bingo cards: objectives, functions and tasks of their own; physical, organizational and functional structure; configuration of the position: facilities, equipment and material; relations with other personnel involved in the game of bingo. Regulations relating to the sale of cartons. Common action protocols: sale of cartons; collection of cartons; liquidation of the sale of cartons. Basic techniques of selling bingo cards. Possible anomalies and incidents in the processes of sale, collection and settlement of game cards of bingo. Prevention of occupational risks in professional activities linked to the sale of cartons to clients in gambling establishments: physical risks, attention to conflicting clients; psychological risks and risks related to the hygiene, quality of the environment and its prevention.

2. Control of the area inherent to the bingo card sales position

Regulations on zone control during the development of the bingo game. Common control protocols: control of the area of sale; interruption of play and locution; verification of awarded cartons; signalling of tables with awarped cartons; Equipment and material used in the control of the area: Marker, marker or witness, acoustic devices. Possible failures and incidents in the area control processes allocated during the development of the bingo game.

Training context parameters:

Spaces and installations:

Multipurpose Classroom of at least 2 m² per pupil or pupil.

Classroom-90 m² bingo workshop.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the carrying out of the auxiliary and sale operations of cards of a bingo game room, which shall be credited by one of the following forms:

-Academic training of Superior Technician or other higher-level technicians related to this professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

TRAINING MODULE 3: LOCUTION AND PAYMENT OF PRIZES IN BINGO HALLS

Level: 1

Code: MF1767_1

Associate to UC: Perform the activities referred to the number of numbers and prize money in bingo halls

Duration: 30 hours

Assessment Capabilities and Criteria:

C1: Check the elements required for number locution operations, ensuring good working status according to the most common protocols of bingo rooms.

CE1.1 Identify the elements needed to facilitate the locution in bingo rooms, such as public address, ball game, hype, serpentine and light and informative panels and relate them to the function that they perform.

CE1.2 Argument of the need to check the good condition of the elements necessary for the locution, such as public address, ball game, hype, serpentine and light and informative panels, explaining the consequences for the game of a malfunction.

CE1.3 Explain the operation of the ball game check systems in the start and close of the bingo day.

CE1.4 Identify possible anomalies that can be detected and the communication procedure to hierarchical superiors.

CE1.5 In practical cases of preparing the elements needed for the locution according to a given protocol:

-Check the operation of public address equipment

-Check the operation of the hype and the serpentine

-Check the ball game, as to its number and status.

C2: Apply the numbers locution procedure in bingo rooms, using the most common specific techniques in the bingo rooms.

CE2.1 Regular, in a practical scenario, the rate of ball locution depending on the capacity, time optimization, and instructions received.

CE2.2 Argument the need to localize the balls with the tone and pronunciation that ensure listening and understanding by the clients, explaining the consequences of not doing so.

CE2.3 Explain the locution procedures that avoid confusion in the listener, such as those corresponding to the sixth and seventh ten.

CE2.4 Describe the most common display and ball signaling systems on the monitors, their subsequent locution, and pass to the next ball.

CE2.5 Describe the stop, resume, and end actions of the locution, depending on the causes that justify them.

CE2.6 In a scenario of using numbers and the appearance of line and bingo awards:

-Locating the numbers that appear on the monitor.

-Apply different tones of locution to identify the clearest, the right rhythms and the necessary repetitions of numbers that can lead to confusion: tens of six and seven.

-Mark the numbers on the screen to be reflected in the panels in the room.

-Stop the locution at the occurrence of the line and make the announcement of the line by public address.

-Resume starting after required checks.

-Stop the locution to the appearance of the bingo and announce the possible award.

-Complete the item after the relevant checks.

-List the risk factors typical of the computer media in the workplace, such as screens, repetitive movements, and forced postures.

C3: Apply the award payment procedure and end of bingo game games.

CE3.1 Describe the procedure to be followed to cash out the amount allocated to the prize, identifying the staff involved in it and its functions.

CE3.2 Argument of the need to check the quantities, both in the collection of prizes and in the delivery to the customers, explaining the consequences of not doing so.

CE3.3 Explain the most common claims related to the award payment, identifying the resulting procedure and communication to the hierarchical superior.

CE3.4 Describe the most common award payment performance protocols in bingo gambling establishments.

CE3.5 Describe the withdrawal of the award signaling procedure and the collection of the awarded cartons for the start of the next item.

CE3.6 In a scenario of paying lines and bingo awards:

-Check the amounts allocated to prizes.

-Verify the awards for the awards.

-Abonar the prizes, counting the amounts in the presence of clients.

-Withdraw awards witnesses.

-Collect the award-winning cartons after the prizes are paid and hand them over to the head of the table for your file with claims or game inspections.

C4: Apply work risk prevention measures, during the locution of ball numbers in the bingo game, preventing specific work risks and becoming aware of their importance.

CE4.1 Relating the current regulations regarding prevention and protection of work with the task of locution of numbers and display of screens and involving professional risks.

CE4.2 List the risk factors for the locution of numbers in relation to their consequences for the organism.

CE4.3 Arguing the importance of ergonomic technical factors in the workplace, such as ventilation, air conditioning, lighting and acoustics.

CE4.4 Determine good practices for the elimination or minimization of any risk factor of the number locution job.

CE4.5 In a scenario of locution in bingo rooms:

-Detect physical risk factors in the locution, such as noise, inadequate furniture, poor or excessive lighting, inadequate temperature, ventilation and air conditioning, and the rate of the number of numbers at peak times.

-Detect personal security risks in the presence of conflicting clients and relate them to the performance that minimises them.

-Detect risk factors for changes in circadian cycles: phase out of biological rhythms, changes in eating habits, disturbances in social and family life, and sleep disturbances, among others.

-Suggest corrective measures to avoid or minimize the identified occupational risks.

CE4.6 In a scenario of locution preventing work diseases:

-Explain the convenience of keeping the vocal cords hydrated.

-Perform the locution without forcing the voice or raising the tone to avoid throat and respiratory problems.

-Identify more and less convenient postures during ball locution.

-Perform relaxation exercises that can be done frequently to avoid circulation problems, foot swelling, and in general postural problems.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.5; C2 with respect to CE2.1 and CE2.6; C3 with respect to CE3.6; C4 with respect to CE4.5.

Other capabilities:

Run work instructions regarding the number and payment of prizes in bingo gambling establishments.

Respect the security protocols and internal rules of the establishment.

Maintain the work area with the appropriate degree of order and cleanliness.

Be responsible for the work assigned in the locution of numbers and payment of prizes in bingo gambling establishments.

Prove a good professional.

Act with honesty and seriousness in the locution of numbers and prize payments in bingo gambling establishments.

Maintain concentration on task performance.

Communicate effectively with other members of the bingo gambling establishment, respecting the channels established in the organization.

Transmit information clearly, in an orderly, structured, and accurate manner to the right people at every moment.

Demonstrate some autonomy in solving small contingencies related to the locution of numbers and prize payments in bingo gambling establishments.

Learn new concepts or procedures and effectively leverage training using knowledge acquired in the locution of numbers and award payments in bingo gambling establishments.

Demonstrate impartiality to clients ' gains or losses.

Contents:

1. Protocols and techniques for locution of numbers in bingo halls

The position of locution of numbers in the game of bingo: objectives, functions and tasks of their own; physical, organizational and functional structure; relationships with other staff involved in the game of bingo. Installations, equipment and equipment: public address equipment, ball game, hype, coil and light and information panels; operation of ball machine and ball number registration system; game check systems balls; possible anomalies in operation. Regulations relating to the facilities, equipment and material of locution of numbers and display of the same by the announcer and clients; law of the game of the bingo in that referred to the locution of numbers. Common protocols in the locution of numbers: locution techniques, locution speed, pronunciation, intonation, repetition of similar numbers; stop actions, resumption and end of locution and causes that justify them. Possible anomalies and incidents during the number locution. Prevention of occupational risks in the locution of numbers in gambling establishments: physical risks, risks produced by conflicting clients, prevention during the locution; psychological risks and risks related to hygiene; quality of the environment and its prevention.

2. Process for paying prizes and ending games in the bingo halls

Staff involved in the payment of prizes and duties. Rules concerning the payment of prizes. Common protocols: withdrawal in box of amounts allocated to prizes; checking of quantities; safety and management techniques of monetary operations; forms of payment of usual prizes; withdrawal of signs and prizes awarded. Possible incidents and claims related to the payment of prizes.

Training context parameters:

Spaces and installations:

Multipurpose Classroom of at least 2 m² per pupil or pupil.

Classroom-90 m² bingo workshop.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the performance of the activities relating to the locution of numbers and payment of prizes in bingo halls, which will be credited by one of the following forms:

-Academic training of Superior Technician or other higher-level technicians related to this professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

TRAINING MODULE 4: BASIC COMMUNICATION OPERATIONS IN GAMING ESTABLISHMENTS

Level: 1

Code: MF1768_1

Associate with UC: Communicate with different regular partners of gambling establishments

Duration: 60 hours

Assessment Capabilities and Criteria:

C1: Value the general image, behavior and attitudes that the staff of gambling establishments projects in relation to the most common norms of these organizations and the consequences for the same that can cause a negative image.

CE1.1 Rate the consequences of a personal image contrary to the internal rules of a gambling establishment.

CE1.2 Argument the importance of maintaining a friendly and polite treatment with clients, using the elementary forms of courtesy or other customary contextualized to deal with clients in this type of establishment.

CE1.3 Rate the verbal and non-verbal behavior of the staff in the client's perception of the organization and its possibilities for loyalty.

CE1.4 In customer care situations in gambling establishments:

-Use different forms of greetings by following the instructions received.

-Apply different communication styles depending on the position in the setting.

-Identify aspects to improve in simulated customer care situations in gambling establishments.

C2: Use basic technical communication techniques with clients, transmitting information according to routine socio-professional uses and customs in gambling establishments.

CE2.1 Identify the oral communication and gestural protocol of customary use in gambling establishments to transmit the oral information.

CE2.2 Identify common service quality parameters in communication protocols with clients in gaming establishments such as active listening, empathy, kindness, understandable language, or other.

CE2.3 Identify the most common information demands by customers in gaming establishments.

CE2.4 Identify the demands of information by customers who exceed their responsibility, depending on different job positions in gambling establishments.

CE2.5 Identify the most common customer typologies according to the different games and the different establishments: casinos, bingo halls and gaming rooms.

CE2.6 Argument of the need to maintain confidentiality and discretion in communicating with gaming establishments customers.

CE2.7 In practical scenarios, suitably characterized, through simulated situations of transmitting and receiving information to clients in gambling establishments, and depending on the simulated job position:

-accurately identify the caller and the object of the communication.

-Apply body expression techniques in the host.

-Identify yourself by showing a positive image, adopting the proper protocol rules and quality of service parameters.

-accurately adjust the lexicon and expressions used to the caller type.

-Transmit messages with clarity and precision, ensuring understanding by the caller.

-Ensure that information is clearly transmitted, in a structured way, accurately, with courtesy, with respect and sensitivity.

-Distinguished errors committed and propose the necessary corrective actions.

C3: Apply effective communication techniques, in professional relationship situations with hierarchical superiors and other members of the gambling establishment, by selecting appropriate action guidelines based on the different elements, barriers, difficulties and alterations.

CE3.1 Identify common communications that occur with hierarchical superiors and other members of gaming establishments.

CE3.2 Identify existing differences between communication with internal and external clients of the establishment.

CE3.3 From the development of cases that are properly characterized in situations of work, in which different forms of distortion, interference, barriers, difficulties, and other changes in communication are experienced interpersonal, regular in gambling establishments:

-Identify in each case, the specific causes that have resulted in problems in communication.

-Explain how they interact in interpersonal communications, the level of task-rational-, with the level of relationship-emotional-, and the main difficulties that affect the results of work.

CE3.4 From a properly characterized, practical case, in which criticism and comments are received or issued to the work activity:

-To express critical opinions and discrepancies, both to hierarchical superiors and other members of the establishment, in a concrete and objective way, avoiding verbal or gestural disqualifications.

-Receive critical opinions from both hierarchical superiors and other members of the establishment, calmly and without negative reactions.

CE3.5 In different cases of interpersonal relationship in work environments and through simulations of different jobs:

-Apply effective communication guidelines in each case.

-Identify, once the simulation is done, the critical points of the developed communication process, explaining strengths and weaknesses.

-Explain the possible consequences of a non-effective communication, in a given job context.

-Identify, through the performance in the simulations, the personal and professional ethical values that have been evidenced.

C4: Apply basic guidelines for complaints and complaints from clients in gambling establishments, following criteria and procedures established by different organizations.

CE4.1 Explain the basic conflict resolution guidelines in relation to the most common customer conflicting situations in gaming establishments.

CE4.2 Identify the most common documentation that is used in gambling establishments to collect a claim and quote the information to contain.

CE4.3 Identify complaints or claims that exceed the responsibility assigned based on the job position and that must be channeled to a higher.

CE4.4 In a case scenario of customer complaints in different gambling establishments and in different jobs, apply simple conflict resolution techniques and identify those that exceed their responsibility.

CE4.5 Determine good practices for the elimination or minimization of personal risk factors derived from customer care in complaints and complaints cases.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.2 and CE1.4; C2 with respect to CE2.7; C3 with respect to CE3.2, CE3.3 and CE3.4; C4 with respect to CE4.4.

Other capabilities:

Recognize internal and external communication processes in gambling establishments.

Interpret and execute work instructions regarding communication with clients in gambling establishments.

Be responsible for the work assigned in communicating with clients in gambling establishments.

Prove a good professional.

Communicate effectively with other game establishment members, respecting the channels established in the organization.

Transmit information clearly, in an orderly, structured, and accurate manner to the right people at every moment.

Propose alternatives with the aim of improving results in internal communication and with clients in gambling establishments.

Contents:

1. Communicating with customers in gambling establishments

Communication and customer service: common communication techniques in these establishments; the process of communication and common barriers in gambling establishments; resolution of communication problems; characteristics of the communication; regular verbal and non-verbal communication in gambling establishments: instructions, messages, signs and signals. Typical customer types based on games and establishments: casinos, bingo halls and gaming rooms; application of basic behaviors based on typologies and cultural differences. Basic rules of social skill and regular personal image in gambling establishments. Corporate image: uniformity, behaviors that harm it. Communication in complaints and complaints situations: Complaints and complaints from clients in gambling establishments; communication processes in situations of complaints and complaints; techniques in complaints and complaints situations; active and empathetic listening, assertiveness, conflict resolution, other; personal security in case of conflict with clients.

2. Effective internal communication in gambling establishments

Usual communication flows in gambling establishments: graphic information. Interpersonal communication processes at work: the feed-back and the effective listening; attitudes, behaviors and listening signals; selection and organization of the content of messages in the interpersonal communication of the post; Identification of common difficulties and barriers in communication in gambling establishments and solutions; use of assertive techniques in the work situations of gambling establishments. Application of basic guidelines for the treatment of internal conflicts in gambling establishments: characteristics and identification: types of conflicts and causes most common in working relationships in gambling establishments This is the case; conflicts, criticisms and discrepancies related to the task and conflicts in the field of relationships; emotional control: basic behaviors and signals, identification and implementation of personal action guidelines in the face of conflicts. Conflict as an opportunity for improvement.

Training context parameters:

Spaces and installations:

Multipurpose Classroom of at least 2 m² per pupil or pupil.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to communication with different regular partners in gambling establishments, which will be accredited by one of the following forms:

-Academic training of Superior Technician or other higher-level technicians related to this professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

ANNEX DXLI

Professional qualification: gaming activities at casino tables

Professional Family: Hostels and Tourism

Level: 2

Code: HOT541_2

General Competition

Facilitate the development of Black Jack, Poquer's games with discard and Poker without discarding, Punto and Banking, American Roulette and French Roulette, arbitrating and guaranteeing the transparency of the games at all times and making their ancillary operations, reviewing the bets, conducting the games and paying the customers the prizes corresponding to the winning bets, respecting at all times the current regulations and under the supervision of the superior hierarchical, in the framework of the procedures of the organisation and the prevention of occupational risks.

Competition Units

UC1769_2: Perform operations complementary to driving table games in casinos.

UC1770_2: Drive the Black Jack game.

UC1771_2: Drive the Poquer game with discard and Poquer without discarding.

UC1772_2: Drive the Point and Banking game.

UC1773_2: Drive the American Roulette and French Roulette games.

UC1774_2: Monitor the development of table games in casinos.

UC1768_1: Communicate with different regular partners in gambling establishments.

Professional Environment

Professional Scope

Develops its professional activity in both large and medium-sized private sector gambling casinos, performing its duties as head of the table, supervising a dealer or as a dealer, under the supervision of a head of the equivalent hierarchical room or top.

Productive Sectors

This qualification is located in the gaming and recreational sector, in the gaming casino sub-sector, in which games of cards and balls regulated by the current regulations are developed.

Relevant Occupations and Jobs

Crucier.

Head of casino table.

Associated Training (690 hours)

Training Modules

MF1769_2: Operations complementary to driving table games in casinos. (120 hours)

MF1770_2: Driving the Black Jack game. (90 hours)

MF1771_2: Driving the Poquer games with Discard and Poker Without Discard. (60 hours)

MF1772_2: Point and Banking game driving. (90 hours)

MF1773_2: Driving the French Roulette and American Roulette games. (210 hours)

UC1774_2: Monitoring table games in casinos. (60 hours)

MF1768_1: Basic communication operations in gambling establishments. (60 hours)

COMPETITION UNIT 1: PERFORM COMPLEMENTARY OPERATIONS TO DRIVING TABLE GAMES IN CASINOS

Level: 2

Code: UC1769_2

Professional realizations and realization criteria:

RP 1: Organize the material elements necessary for the opening of tables and the development of the Black Jack, Poquer with Discard and Poker without Descarte, Punto and Banca, American Roulette and French Roulette, adopting the internal procedures and in compliance with the rules in force.

CR 1.1 The chips are exposed on the set table according to their value, in order to provide their hierarchical superiors with the identification of the different amounts of which the initial advance of the game is composed. table.

CR 1.2 The tokens are counted as far as their quantity, value, and total amount are concerned, verifying their correspondence with the official documentation of the game table.

CR 1.3 The tabs are stored in an orderly manner, according to the internal procedure, in the compartment of the corresponding table, disposing of them during the development of the game.

CR 1.4 The playing material, such as cards, sabot, shovel, cut cards, cloth, balls, markers, rakes, T, dolly, color chips, cash drawer and tip drawer, is reviewed as to its status, number and location prior to its operation, according to the internal procedure and rules of play.

CR 1.5 The official documentation of the table is checked and completed, if applicable, at the opening and closing of the table.

CR 1.6 The rules regarding the organization of equipment and materials for the game are adopted in the development of the tasks, minimizing the risks derived from them.

RP 2: Prepare decks to develop the Black Jack, Poker With Discard and Poker Without Discard and Punto and Banking games, according to the rules of the game and the internal procedure, transparently and minimizing the time unproductive.

CR 2.1 The cards are displayed upside down in the form of a fan, so that customers and employees can verify that they are according to the initial order presented by the manufacturer, that they are not missing or left over and that none of them are present. marks, wear and tear, informing the person responsible in case of any such anomalies.

CR 2.2 The range of exposed cards is turned in the presence of the client, making a continuous and fluid movement proceeding to its mixing, making sure that all the cards are left upside down.

CR 2.3 The cards are mixed on the table, altering the correlative order of the cards, with circular movements of both hands, exclusively using the fingertips and preventing any card from being indicated.

CR 2.4 The cards are grouped in the center of the table by regular movements of both hands to form a single deck of cards.

CR 2.5 The cards are shuffled on the table according to the game and the internal handling procedure, ensuring an effective, quick and transparent mix.

CR 2.6 The card deck, in case of use of an automatic barajador, is inserted in the same as the manufacturer, proceeding to its shuffling.

CR 2.7 The card deck, in case of manual shuffling, is offered to the client along with the cut card so that it proceeds to indicate the point where the dealer must make the cut.

CR 2.8 The cut card, in the Black Jack and Punto and Banking games, is inserted into the card deck at the place set by each game rule.

CR 2.9 The cards are entered in the sabot and the first ones are discarded to the decker the in number established by the different rules of the game.

CR 2.10 The table is held from the place established according to the internal procedure, avoiding and preventing the risks of fraud and facilitating the access of the dealer to all the points of the same.

CR 2.11 The measures for the prevention of occupational risks arising from repetitive movements of handling of cards are adopted in accordance with the provisions of the occupational prevention plan.

RP 3: Change customer tokens within the deadlines and modes established by the internal procedure and the game regulations, ensuring their transparency, to encourage their participation in the Black Jack games, Poker with discard and Seamless Poker, Point & Banking, American Roulette, and French Roulette.

CR 3.1 The change requested by the customer is clearly and audible announced, making it easier for the supervisor to monitor the process and ensure the transparency of the change.

CR 3.2 The value deposited by the customer for their change, either in notes or tokens, is taken from the table with the hand, avoiding to do it by the client's hand, and is exposed in a clear and orderly way at the established place internally.

CR 3.3 The information about the exchange rate to be made, is recused if necessary from the customer in order to facilitate a participation in the game according to your individual preferences.

CR 3.4 The token value is extracted from the bank and is displayed at the table, visibly separated from the value to evidence its equivalences.

CR 3.5 The counter-value in exposed chips is placed in the bets in the case of French Roulette, or it approaches the customer in the rest of the games.

CR 3.6 The tokens delivered by the customer are transferred with the hand to the token tray and, in the case of banknotes, are entered in the cash drawer with the help of the T, according to the internal procedure and guaranteeing the transparency of the process.

CR 3.7 The amount of color tokens in the American Roulette is indicated manually or electronically in the color marker.

CR 3.8 Contingencies occurring during the change of tokens are immediately communicated to their hierarchical superior, complying with the internal procedure.

CR 3.9 The measures to prevent occupational risks arising from repetitive movements of token management and presence of conflicting clients are adopted in accordance with the provisions of the work prevention plan.

RP 4: Reorganize the game materials, once the games of Black Jack, Poquer with and without Descarte, Punto and Banca, American Roulette and French Roulette according to the current regulations and the internal procedure, to proceed at the closing of the game table by those responsible for the room.

CR 4.1 The chips are presented on the set table according to their value in such a way as to facilitate the identification of the different amounts of the bench at the time the transaction ends.

CR 4.2 The exposed tokens are raised in a loud and clear voice in the presence of those responsible for the closure to proceed to the game table archway.

CR 4.3 Cash drawer is emptied on the table in the presence of the closure officers, showing the inside of the table so that everyone present can check that it is empty.

CR 4.4 Tickets are grouped by their value and are spread according to internal criteria, proceeding to their count and subsequent delivery to the cash manager.

CR 4.5 The tip drawer is emptied on the table in the presence of the closure officials, showing the inside of the table so that all the present can check that it is empty.

CR 4.6 The tokens that make up the tip are grouped by their value and are presented in a clear and orderly manner enabling those responsible for the closure to register their amount in the official documentation and to proceed to their collection.

CR 4.7 The deck is redone in the initial order presented by the manufacturer by checking that there is no shortage of cards, no marks, wear and tear, and informing the person responsible in case of detection of any of these failures.

CR 4.8 The playing material, such as cards, sabot, cutting cards, shovels, balls, markers, rakes, dolly and color tokens, among others, are reviewed as to their number and status proceeding to their collection.

CR 4.9 The safety standards in the reorganization of equipment and equipment for the game are adopted in the development of the tasks, minimizing the risks derived from them.

Professional context:

Production media:

Casino facilities dedicated to board games. Game materials, such as chips, color chips, cards, sabot, automatic barajador, thrower, shovels, rakes, ball and dolly. Gaming tables, such as Black Jack, Poquer con and Poquer without Descarte, Punto and Banca, American Roulette and French Roulette and their materials, such as cylinder, cloth, T, cash drawer, chip tray and tip drawer.

Products and results:

Check the optimal state of the game materials, such as chips, color chips, cards, sabot, automatic shuffling, shovels, rakes, ball and dolly. Check the optimal state of the game tables of Black Jack, Poquer con and Poquer without Descarte, Punto and Banca, American Roulette and French Roulette and its materials, such as cylinder, cloth, T, cash drawer, chip tray and tip drawer. Changing tabs to clients. Reorganization of game materials. Participation in the counting of the collection of chips and coin of the game tables at the opening and closing of the tables. Communication to the detected failure officer. Adoption of work prevention measures in the use of equipment, in the handling of cards and tokens and regarding the presence of conflicting clients.

Information used or generated:

Official documentation of the game tables. Black Jack Games Regulation, Poker With Discard and Poker without Discard, Punto and Banking, French Roulette and American Roulette. Manual of internal casino procedures. Job prevention plan.

COMPETITION UNIT 2: DRIVE THE BLACK JACK GAME

Level: 2

Code: UC1770_2

Professional realizations and realization criteria:

RP 1: Driving the betting shift with customers in the Black Jack game, verifying and ensuring the transparency of the game, in order for the game to be developed according to current regulations.

CR 1.1 The game shift is announced verbally, with clear and audible voice for customers to place their bets on the Black Jack game.

CR 1.2 The bets are visually reviewed as to whether they meet the minimum limits set by the company and the legal maximums established by the regulation, and in case of illegality, they are rectified, either requesting the client the missing, either returning the leftover, and in both cases informing you of the cause of such modifications.

CR 1.3 The announcement of the no more or the end of the betting period, is done verbally, with clear and audible voice, informing the client that the turn of bets has ended in the game of the Black Jack.

CR 1.4 The contingencies that occurred during the betting shift in the Black Jack game are immediately communicated to their hierarchical superior, complying with the internal procedure.

RP 2: Drive the development of games of the Black Jack game with customers, according to the current regulations, guaranteeing their transparency and an agile work rate that allows the fulfillment of the standards or objectives established by the company.

CR 2.1 The cards are extracted from the one-on-one sabot and distributed, face up, between the lockers and the banking, announcing with clear and audible voice the score of the clients and facilitating their decision in the game, to ask, bend, secure or plant.

CR 2.2 Additional cards are distributed to the customer, upon request, one at a time and on the top.

CR 2.3 The score of the additional cards distributed and the initials is calculated accurately, quickly and without using technological or manual means, to facilitate your decision to plant or continue to play.

CR 2.4 The score of the cards, whose sum exceeds the maximum set by the regulation, is announced with clear and audible voice, to inform the customer that their bet is a loser, removing their chips to the compartment of the bank and the cards to the thrower.

CR 2.5 Additional cards for banking are extracted and added to the initial until the score reaches the legal minimum set by the gambling regulation.

CR 2.6 The visual comparison of customer and banking plays is done quickly, determining, depending on the game rules of the Black Jack, whether to pay a prize, withdraw the bet or announce a tie.

CR 2.7 The Black Jack games are driven with agility so that the hands are continuously followed and closely watched, to minimize the risk of traps.

CR 2.8 The cards damaged during the game are detected and reported to the controller, pending replacement.

CR 2.9 Contingencies occurring during game development are immediately communicated to your hierarchical superior, complying with the internal procedure.

CR 2.10 The measures relating to the prevention of physical and psychological risks inherent in the post, such as general noise, tobacco smoke, repetitive movements, forced postures, night work and shift rotation, are taken from agreement with the established prevention plan.

CR 2..1 Prevention measures related to the presence of conflicting customers are taken to ensure personal safety.

RP 3: Pay prizes, according to the Black Jack payments table, ensuring its transparency and preparing the next hand according to the internal procedure and current regulations.

CR 3.1 The amount in tokens to be paid, established by the game's table of payments is extracted from the bank compartment and is presented in a visibly differentiated manner next to the bets made by the client, facilitating the check by the client.

CR 3.2 The tokens delivered by customers as tip are politely thanked on behalf of employees and are deposited in the drawer intended for such purpose, to proceed to their later count at the table closure.

CR 3.3 Customers ' cards are collected in an orderly manner, from right to left and placed upside down on the thrower, for checking in anticipation of potential claims.

CR 3.4 Banking cards are removed and placed upside down on the thrower, above the customers removed, to make it easier to check if necessary, by completing the hand.

CR 3.5 The gaming cloth is visually checked at the end of each hand, verifying that they have not been left nag on it and that it is in perfect condition for the next hand.

CR 3.6 Contingencies that occurred during the payment of prizes are immediately communicated to their hierarchical superior, complying with the internal procedure.

Professional context:

Production media:

Casino facilities dedicated to board games. Black Jack's playing material, like chips, cards, sabot, automatic shuffling. Black Jack's gaming table, and its materials like, cloth, T, cash drawer, token tray, thrower and tip drawer.

Products and results:

Opening and closing of the betting shift. Customer betting review. Driving of Black Jack games according to the rules of the game. Guarantee of transparency in the game. Prize payout from the Black Jack game. Maintenance of the rhythm of the items according to the objectives established internally. Information to clients about the development of the game. Adoption of measures of occupational prevention by risks of the environment, by the use of equipment and by the handling of cards and tokens as well as by the presence of conflicting clients.

Information used or generated:

Black Jack's autonomic regulation of the game. Manual of internal casino procedures. Internal instructions. Job prevention plan.

COMPETITION UNIT 3: DRIVE THE POKER GAMES WITH THROWAWAY AND FREE POKER

Level: 2

Code: UC1771_2

Professional realizations and realization criteria:

RP 1: Drive the betting shift with customers at the Poquer games with discard and Poker without discarding, verifying and ensuring the legality and transparency thereof, in order to develop the game according to the current regulations.

CR 1.1 The game shift is announced verbally, with clear and audible voice for customers to place their bets on the game of poker with discard and without discarding.

CR 1.2 The bets are visually reviewed as to whether they meet the minimum limits set by the company and the legal maximums established by the regulation, and in case of illegality, they are rectified, either requesting the client the missing, either returning the leftover, and in both cases informing you of the cause of such modifications.

CR 1.3 The announcement of the no more or the end of the betting period, is done verbally, with clear and audible voice, to inform the client and head of the table that has finished the turn of bets in the game of the poker with discarding and without discard.

CR 1.4 Contingencies occurring during the betting shift in the game of throwaway and undiscarded poker are immediately communicated to their hierarchical superior, complying with the internal procedure.

RP 2: Driving games with clients of Poquer with Descarte and Poquer without Descarte, according to the current regulations, guaranteeing their transparency and an agile work rate that allows the fulfillment of the standards or objectives established by the company.

CR 2.1 The cards are fixed in the lockers with bets starting with the client located on the left and adjudicating the cards in the order, number and form set out in the rules of the game.

CR 2.2 The card discarded by the customer is replaced, without it being discovered at any time, by another face down, in exchange for an amount equal to the initial bet, exclusively in the cases of the game of poker with discard.

CR 2.3 The bets on customers who decide not to go to the bank are withdrawn according to the internal procedure and the bets of the clients that go to the send are checked as to that they are the double of the initial bet, requesting the client to rectify it otherwise.

CR 2.4 The play of the bench is shown and the cards that make it up, if there is this, be it minimum, pairs, double pairs, trios, stairs, colors, full, poqueres, stairs of color or ladders, they are separated from the rest of the cards and the type of play is announced with a clear and audible voice, so that customers can check whether their play is a winning one.

CR 2.5 Customers ' cards are discovered with a single hand and their play is differentiated and announced with a clear and audible voice, comparing it with that of the bank and determining whether to pay an award or to withdraw the bet to the compartment of the banking and its cards to the thrower.

CR 2.6 Discarded and Discarded Poker items are driven with agility so that the hands are continuously followed and monitored thoroughly, to minimize the risk of traps.

CR 2.7 The cards damaged during the game are detected and reported to the controller, pending replacement.

CR 2.8 Contingencies occurring during game development are immediately communicated to your hierarchical superior, complying with the internal procedure.

CR 2.9 Measures relating to the prevention of physical and psychological risks inherent in the post, such as general noise, tobacco smoke, repetitive movements, forced postures, night work and shift rotation, are taken from agreement with the established prevention plan.

CR 2.10 Prevention measures related to the presence of conflicting customers are taken to ensure personal safety.

RP 3: Pay prizes, according to the common payments table to the Poquer with Descarte and Poquer without Descarte, guaranteeing its transparency and preparing the next hand according to the internal procedure and the current rules of the game.

CR 3.1 The chips of the winning plays are left in place and the amount in tokens to be paid is calculated using the information from the poker payments table with discard or no discard corresponding to the play and the bets placed by the customer.

CR 3.2 The amount in tokens to be paid is extracted from the banking compartment and is presented in a differentiated manner along with the bets placed by the customer, facilitating the verification by the client.

CR 3.3 The tokens delivered by clients as a tip are politely thanked on behalf of employees and are deposited in the drawer intended for such purpose, to subsequently proceed to their count.

CR 3.4 Banking cards used during the hand, are removed and placed upside down on the thrower, above those removed to customers, to facilitate their checking if necessary.

CR 3.5 The gaming cloth is visually checked at the end of the hand, verifying that they have not been left nag on it and that they are in optimal condition for the next hand.

CR 3.6 Contingencies that occurred during the payment of prizes are immediately communicated to their hierarchical superior, complying with the internal procedure.

Professional context:

Production media:

Casino facilities dedicated to board games. Poquer game material with throwaway and free poker, chips, cards, sabot, automatic barajador and Poker Game Table with discard and Poquer without discarding, and its materials such as, cloth, T, cash drawer, tray tips and tips drawer.

Products and results:

Opening and closing of the betting shift. Customer betting review. Driving of Poker Games With Discard and Poker without discarding according to the rules of the game. Guarantee of transparency in the game. Prize payout of the Poquer game with throwaway and Poker without discarding. Maintenance of the rhythm of the items according to the objectives established internally. Adoption of measures of occupational prevention by risks of the environment, by the use of equipment and by the handling of cards and tokens as well as by the presence of conflicting clients.

Information used or generated:

autonomic regulation of poker games with throwaway and undiscarded poker. Table of poker payments with throwaway and undiscarded poker. Manual of internal casino procedures. Internal instructions. Job prevention plan.

COMPETITION UNIT 4: DRIVE THE POINT AND BANKING GAME

Level: 2

Code: UC1772_2

Professional realizations and realization criteria:

RP 1: Driving the betting shift in the Point and Banking game with customers, verifying and ensuring the legality of the game, in order to develop the game according to the current rules.

CR 1.1 The announcement of the deadline for the receipt of bets or do they play is announced verbally, with a clear and audible voice, so that the clients place the chips in the corresponding lockers according to the rules of the game.

CR 1.2 The bets are visually reviewed as to whether they meet the minimum limits set by the company and the legal maximums established by the regulation, and in case of illegality, they are rectified, either requesting the client the missing, either returning the leftover, and in both cases informing you of the cause of such modifications.

CR 1.3 The announcement of the "no more" or end of the betting time in the game of Punto and Banca, is done verbally, with clear and audible voice, to inform the client and head of table that has finished the turn of bets.

CR 1.4 Contingencies occurring during the betting shift in the Point and Banking game are immediately communicated to their hierarchical superior, complying with the internal procedure.

RP 2: Driving Point and Banking items, according to the current regulations, guaranteeing their transparency and an agile work rate that allows compliance with the standards or objectives set by the company.

CR 2.1 The sabot approaches the nearest customer to the box marked with number one and is asked to extract cards, monitoring that the extraction matches the number and mode of the box set in the game.

CR 2.2 The score of the cards of the point and the bank discovered by the client is added mentally and is announced with a clear and audible voice, collecting the cards with the help of the shovel and moving them, for their exhibition, to the area of the cloth that sets the rules of play.

CR 2.3 Additional cards, if necessary, are verbally requested from the customer who has the sabot at that time and they move, with the help of the shovel, to the place of the cloth set in the game regulation.

CR 2.4 The winning play according to the game regulation is announced with clear and audible voice to inform customers and facilitate supervision.

CR 2.5 The losing bets are manually removed to the banking compartment, starting with the lockers of the seated customers and continuing through the lockers of the customers who are standing.

CR 2.6 Point and Banking items are driven with agility, so that the hands are uninterruptedly followed and closely watched, to minimize the risk of traps.

CR 2.7 The cards damaged during the game are detected and reported to the controller, pending replacement.

CR 2.8 Contingencies occurring during game development are immediately communicated to your hierarchical superior, complying with the internal procedure.

CR 2.9 Measures relating to the prevention of physical and psychological risks inherent in the post, such as general noise, tobacco smoke, repetitive movements, forced postures, night work and shift rotation, are taken from agreement with the established prevention plan.

CR 2.10 Prevention measures related to the presence of conflicting customers are taken to ensure personal safety.

RP 3: Pay prizes, according to the Point and Banking payments table, guaranteeing your transparency and preparing the next hand according to the internal procedure and the current rules of the game.

CR 3.1 The winning plays are left in place and the amount to be paid is calculated mentally, using the information from the payment tables of the Point and Banking game and the information of the bets made by the client.

CR 3.2 The winning bets are paid, starting with the customer's locker, which is closest to the paying dealer and ends with the bets of the customers who are standing.

CR 3.3 Payments are placed next to winning bets in a visibly differentiated manner, facilitating customer verification.

CR 3.4 The tokens delivered by clients as a tip are politely thanked on behalf of employees and are deposited in the drawer intended for such purpose, to proceed to their count, at the table closure.

CR 3.5 The cards are collected either with the hand or with the help of the shovel and are deposited in the thrower by finishing the hand.

CR 3.6 The game cloth is visually checked at the end of the hand, verifying that they have not been left cards on it and that it is in optimal condition for the next hand.

CR 3.7 Contingencies occurring during the payment of prizes are immediately communicated to your hierarchical superior, complying with the internal procedure.

Professional context:

Production media:

Casino facilities dedicated to board games. Point and Banking play material, chips, cards, sabot, shovels, automatic shuffler and thrower. Point and Banking game table and its materials such as, cloth, T, cash drawer, chip tray and tip drawer.

Products and results:

Opening and closing of the betting shift. Customer betting review. Driving of Item and Banking items according to the rules of the game. Guarantee of transparency in the game. Payment of prizes from the game of Punto and Banca. Maintenance of the rhythm of the items according to the objectives established internally. Adoption of measures of occupational prevention by risks of the environment, by the use of equipment and by the handling of shovels, cards and tokens, as well as by the presence of conflicting customers.

Information used or generated:

Autonomous Regulation of the Point and Banking game. Manual of internal casino procedures. Internal instructions. Job prevention plan.

COMPETITION UNIT 5: DRIVE THE AMERICAN ROULETTE AND FRENCH ROULETTE GAMES

Level: 2

Code: UC1773_2

Professional realizations and realization criteria:

RP 1: Driving the betting shift in the American Roulette and French Roulette games with customers, verifying and ensuring the legality of the games, in order for the game to be developed in accordance with current regulations.

CR 1.1 The start of the betting shift is verbally announced with the expression do they play? or similar, with a clear and audible voice, for customers to place the chips in the chosen lockers.

CR 1.2 The bets requested by the customer are announced with a loud and clear voice, visually verifying their conformity and are placed on the cloth, manually in the game of American Roulette and with the help of the rake in the game of French Roulette, in the numbers or luck the customer indicates.

CR 1.3 The cloth is visually reviewed and it is proven that there are no confusing location tokens, whether simple luck like red or black, pair or odd and missing or pass; or in the rest of positions like full, horse, transverse, table, six-column, double-column, or double-dozen.

CR 1.4 The chips located in confusing places move, in the American roulette with the hand and in the French roulette with the hand or with the aid of the rake, to the position intended by the client, avoiding confusion in the bets.

CR 1.5 The bets are visually reviewed as to whether they meet the minimum limits set by the company and the legal maximums established by the regulation, and in case of illegality, they are rectified, either requesting the client the missing, either returning the leftover, and in both cases informing you of the cause of such modifications.

CR 1.6 The end of the betting shift is verbally announced with the expression no more or similar, so loud and clear for all players to have knowledge that the admission of bets is completed and performs with sufficient time to visually review all bets and resolve confusing situations, prior to the drop of the ball.

CR 1.7 Contingencies during the turn of bets in the game of poker with discard and without discarding are immediately communicated to their superior hierarchical, complying with the internal procedure.

RP 2: Driving items of American Roulette and French Roulette, in accordance with current regulations, guaranteeing their transparency and an agile work rate that allows compliance with the standards or objectives set by the company.

CR 2.1 The ball is launched by looking at the cloth, using the hand closest to the cylinder to avoid turning the back on the customers and driving with a slight movement of the fingers, avoiding moving the arm and the wrist, so that its speed allow the minimum of regulated laps to be given.

CR 2.2 The winning number and the simple lots that correspond to it are announced with a loud and clear voice, once the ball has stopped in a number, so that customers can know the result of their bets.

CR 2.3 The winning number is pointed out in the prize-winning locker, posing the dolly in the American Roulette game, and with the rake in the French Roulette game, without altering the order or the layout of the chips. same.

CR 2.4 The chips of the losing bets are removed, manually or with the aid of the rake according to the type of roulette, for their later chipeo and the cloth is reviewed, verifying that on the same only they remain chips corresponding to winning bets.

CR 2.5 Removed tokens are chipeated, sorted according to color or value and are deposited in the area of the game table established by the internal procedure.

CR 2.6 The tokens that occupy winning positions are sorted and presented without moving them from their position, by their number, color, and value.

CR 2.7 French Roulette and American Roulette items are driven with agility, so that the spins will happen uninterruptedly and are monitored thoroughly, to minimize the risk of traps.

CR 2.8 Contingencies occurring during game development are immediately communicated to your hierarchical superior, complying with the internal procedure.

CR 2.9 Measures relating to the prevention of physical and psychological risks inherent in the post, such as general noise, tobacco smoke, repetitive movements, forced postures, night work and shift rotation, are taken from agreement with the established prevention plan.

CR 2.10 Prevention measures related to the presence of conflicting customers are taken to ensure personal safety.

RP 3: Pay prizes, according to the payment tables of the French Roulette and American Roulette games, guaranteeing their transparency and preparing the next run according to the internal procedure and the current regulations of the game.

CR 3.1 The chips to be paid to each winning bet are calculated mentally, using the payment table information of the American Roulette or the French Roulette corresponding to the bets placed by the customer.

CR 3.2 The tokens that make up the payments are presented in the mode and place established according to the internal procedure for each type of Roulette, and the total amount is announced high and clear, facilitating the verification by the client and the monitor.

CR 3.3 The tokens that make up the payment are approximated to the corresponding customer, either manually or with the aid of the rake depending on the type of roulette, to facilitate its collection.

CR 3.4 The tokens delivered by clients as a tip are politely thanked on behalf of all employees and are deposited in the drawer destined for that purpose to proceed subsequently to their count.

CR 3.5 The game cloth is visually checked at the end of the hand, verifying that they have not been left cards on it and that it is in optimal condition for the next hand.

CR 3.6 Contingencies that occurred during the payment of prizes are immediately communicated to their hierarchical superior, complying with the internal procedure.

Professional context:

Production media:

Casino facilities dedicated to board games. Game material of the American Roulette and French Roulette, value tokens, color chips, balls, rakes, dolly and automatic chipeador. Game table of the American Roulette and French Roulette, and its materials such as, cloth, cylinder T, cash drawer, chip tray and tip drawer.

Products and results:

Opening and closing of the betting shift. Customer betting review. Driving of games of the American Roulette and French Roulette according to the rules of the game. Guarantee of transparency in the game. Prize money from the American Roulette game and the French Roulette. Maintenance of the rhythm of the items according to the objectives established internally. Adoption of work prevention measures due to the risks of the environment, the repetitive launch of the ball and the handling of rake and chips, as well as the presence of conflicting customers.

Information used or generated:

The autonomic regulation of the game. Manual of internal casino procedures. Internal instructions. Job prevention plan.

COMPETITION UNIT 6: MONITOR THE DEVELOPMENT OF TABLE GAMES IN CASINOS

Level: 2

Code: UC1774_2

Professional realizations and realization criteria:

RP 1: Detect irregularities in the development of Black Jack, Poquer with Discard and Poker without Discarding, Punto and Banking, American Roulette and French Roulette games, using supervisory techniques to ensure their transparency and the application of the different rules of the game.

CR 1.1 The materials used in the various games, as well as the game table, are checked as to their status, number and location during the various moments of the game.

CR 1.2 The bets are observed in avoidance of subsequent claims, monitoring the withdrawal of bets and the payment of bets.

CR 1.3 The gaming cloth is visually checked, detecting tokens located in a confusing manner and acting according to the internal procedure.

CR 1.4 Customers ' moves and actions are monitored thoroughly, avoiding any attempt at fraud.

CR 1.5 The activity of the dealer is monitored, ensuring transparency in the game and full compliance with the various rules of play and internal procedures.

CR 1.6 People who show suspicious behavior are detected and reported their basic anthropomorphic traits to the admission department, in order to proceed with their identification.

CR 1.7 Measures relating to the prevention of physical and psychological risks inherent in the post, such as general noise, tobacco smoke, repetitive movements, forced postures, night work and shift rotation, are taken from agreement with the established prevention plan.

RP 2: Perform the auxiliary functions to the address of the game, in coordination with its superiors.

CR 2.1 The chips that make up the advance of the game table at the time of opening, are counted and they are checked their match with the amount written in the official documentation of the table, proceeding to their signature in case positive.

CR 2.2 The outflows and entries in the banking, tokens and cash, from bets, are recorded according to the internal procedure, in the corresponding documentation of the game table, and are delivered to their superior hierarchical to take stock of the table.

CR 2.3 The movements of tokens that assume an important amount, are recorded, if necessary and according to the internal procedure, in the corresponding documentation, informing the same to the hierarchical superior.

CR 2.4 The shortage of tokens of certain value is detected at any time of the game and the changes of the corresponding tabs to the hierarchical superior are requested, checking that the changes are made as requested and signing the document set according to the internal procedure.

CR 2.5 The cards that exist in the bank at the time of the closing of the game table, are counted in coordination with the cashier and its superior hierarchical, proceeding to its annotation and signature in the official documentation of the table.

RP 3: To intervene in the different phases of the game, in the face of any detected irregularities, complaints of a client, doubt or incident in order to guarantee the transparency and legality of the game.

CR 3.1 The information requested by the clients about the rules and procedures to be applied during the conduct of the various games is offered politely, projecting a safe, professional and confidence.

CR 3.2 The intervention of the supervisor in all irregular cases related to the performance of the dealer occurs immediately, in a verbal manner and safeguarding the image of the dealer before the clients.

CR 3.3 The internal procedure applies in cases where damaged or marked cards are detected, stopping the game only for the time required for the immediate superior to perform its replacement.

CR 3.4 The incidents occurred during the game, such as chip and card drops, among others are immediately resolved as set by the internal procedure.

CR 3.5 Customer claims for payment of prizes or dubious plays in card games are immediately addressed and, in application of the internal procedure, are resolved by recompiling the plays if necessary and if the game allows it.

CR 3.6 Claims that exceed your liability or whose solution has not satisfied the customer, are immediately communicated to your hierarchical superior.

CR 3.7 The activities related to the intervention in the event of irregularities detected, especially those related to the actions of the clients, are carried out adopting the internal procedures that guarantee the safety personnel.

Professional context:

Production media:

Casino facilities dedicated to board games. Game materials, such as chips, color chips, cards, sabot, automatic barajador, thrower, shovels, rakes, ball and dolly. Gaming tables, such as Black Jack, Poquer con and Poquer without Descarte, Punto and Banca, American Roulette and French Roulette and their materials, such as cylinder, cloth, T, cash drawer, chip tray and tip drawer.

Products and results:

Detection of irregularities in the development of the Black Jack, Poquer con and Poker games without Descarte, Punto and Banca, American Roulette and French Roulette, either by the dealer or by the customers. Application of monitoring techniques in the development of the different games. Application of regulations of the games of Black Jack, Poquer con and Poker without Descarte, Punto and Banca, American Roulette and French Roulette. Intervention and resolution in the face of any detected irregularities, complaints of a client, doubt or incidence. Count of chips in the opening of the game table along with the managers of the room. Count of chips in the closing of the game table along with those responsible for the room. Scoring of departures and tickets from the bench during the development of the Black Jack, Poquer con and Poker games without Descarte, Punto and Banca, American Roulette and French Roulette. Adoption of work prevention measures by environmental risks, supervision performed and by personal risks in customer care.

Information used or generated:

Black Jack, Poquer con and Poker games regulation without Descarte, Punto and Banca, American Roulette and French Roulette. Internal casino procedures. Instructions from his superiors. Job prevention plan.

COMPETITION UNIT 7: COMMUNICATING WITH DIFFERENT REGULAR PARTNERS IN GAMING ESTABLISHMENTS

Level: 1

Code: UC1768_1

Professional realizations and realization criteria:

RP 1: Projected the image of the company in the attention and treatment of customers of gambling establishments in order to achieve maximum satisfaction of the same.

CR 1.1 The personal image, as far as the appearance is concerned, such as the use of cosmetics, shaving, hairstyle and add-ons, is consistent with that established by the company's internal protocols.

CR 1.2 The presentation to the external partners-clients-is done by identifying and displaying the corporate image of the organization.

CR 1.3 Education, courtesy formulas and kindness in customer treatment are in line with the quality standards required by the company.

CR 1.4 The public behavior in the development of the professional activity, is in line with the image of the company, applying the basic norms of protocol.

CR 1.5 Body posture during the development of their functions is in line with the company established in each of the games.

CR 1.6 The service provided throughout the process complies with the quality standards set by the company.

RP 2: Interact with clients of gaming establishments, receiving and transmitting operational and routine information according to the usual socio-professional uses and customs in the organization.

CR 2.1 The transmission and reception of operational and routine information with clients is performed in a timely manner and through a courteous approach to the client, applying the communication protocols established by the the organization.

CR 2.2 The attentive and effective listening behaviors are integrated in the reception and transmission of the information, in the field of their competence.

CR 2.3 Customer communication guidelines, whether of a verbal or gestural type, are selected and used according to the context and the activity itself in the gambling establishment.

CR 2.4 Customer communication goals are met, providing the information according to customer demands and linked to the gaming context and the role played in their development.

CR 2.5 Messages are transmitted with clarity and simplicity, ensuring understanding of the messages by the caller.

CR 2.6 The patterns of behaviour and protocolarized techniques of public attention are adopted according to the type of establishment and the function performed.

CR 2.7 The communication with the clients is adapted to the typology of the same, the type of game and the type of establishment: casino, bingo hall or game room.

CR 2.8 Confidentiality and privacy is maintained at all times in the face of any demand or attention given to a customer, always acting in absolute discretion.

CR 2.9 Complementary questions and information required by clients and beyond their scope of action are directed towards people established within the organization.

RP 3: Maintain effective interpersonal communications with hierarchical superiors and other members of the gambling establishment, in order to be effective in the professional activities of their scope of action.

CR 3.1 The correction and understanding of the content and meaning of the communication are confirmed with the members of the working environment and above, such as the receipt of work instructions, transmission of information or other, clarifying or requesting appropriate clarifications.

CR 3.2 The necessary information, clarifications or resources are requested from the hierarchical superior or the relevant members of the working environment, in situations of doubt or deficiencies, for the performance of the own action professional in gambling establishments.

CR 3.3 Own critical opinions and discrepancies are expressed, if appropriate, to hierarchical superiors and other members of the gambling establishment, describing in a concrete and objective manner the subject matter, without verbal or gestural disqualifications and without value judgments.

CR 3.4 The comments of other members of the working environment are received calmly and without negative reactions, identifying constructive criticisms and assessing, where appropriate, the opportunity to make changes or to improve their own action.

CR 3.5 Calm, verbal and non-verbal behaviors are maximized in situations of discrepancy and conflict in the working environment, proposing their treatment in a favorable context.

CR 3.6 The information requested and not available, or in doubt, is required of the relevant persons or sources within the organization, through the established internal procedures and channels.

CR 3.7 The attentive and effective listening behaviors are integrated in the transmission and reception of the information, in the field of their competence, attending to aspects of verbal and non-verbal communication.

CR 3.8 Messages are transmitted with clarity and simplicity, ensuring understanding of the messages by the caller.

RP 4: To tender and channel, in the framework of their responsibility, complaints and complaints submitted by the customers according to the criteria and procedures established by the company, respecting the current regulations of protection consumer.

CR 4.1 In the face of the complaint or complaint filed by the client, a positive attitude and behavior is adopted in anticipation of an aggravation of the situation.

CR 4.2 In the face of complaints or claims related to the game, a safe posture is taken, showing interest and presenting possibilities that facilitate the agreement with the client, applying the criteria established by the company and complying with current regulations in this area.

CR 4.3 The claim or incident that exceeds the assigned liability is channeled to the hierarchical superior promptly and using the procedure established by the company.

CR 4.4 Claims are addressed by following protocols and complying with the procedure established by the company and respecting the current consumer protection regulations.

CR 4.5 Customer care activities in case of complaints and complaints are carried out by applying internal procedures to ensure personal safety.

Professional context:

Production media:

Gambling Establishments: casinos, bingo halls and gaming rooms. Uniforms and personal accreditation. Own materials of the activity.

Products and results:

Protocolarized Projection of the image of the establishment in the treatment of the client. Application of courtesy formulas, behavioral guidelines and protocol communication techniques in this type of establishment. Maintenance of body posture according to the function performed and established by the organization. Compliance with quality standards in the service established by the organization. Transmission and reception of operational and routine information with clients. Respect for the confidentiality and privacy of the client. Effective communication with superiors and other members of the establishment in case of labor conflict. Communication to superiors of incidents and complaints that exceed the assigned responsibility and request for information and instructions. Protocol attention to complaints and complaints from clients. Application of preventive measures to ensure personal safety in case of complaints and complaints from clients.

Information used or generated:

Establishment Corporate Image Manuals. Consumer protection rules. Information about protocol communication techniques in the organization. Quality standards in the organization's own service. Organizational charts and graphical representation of communication flows in the establishment. Regular documentation in the communication with hierarchical superiors and other members of the establishment. Prevention measures to ensure personal security for clients.

TRAINING MODULE 1: OPERATIONS COMPLEMENTARY TO THE DRIVING OF TABLE GAMES IN CASINOS

Level: 2

Code: MF1769_2

Associate to UC: Perform complementary operations to driving table games in casinos

Duration: 120 hours

Assessment Capabilities and Criteria:

C1: Identify the opening and closing procedures of gaming tables from the different manuals and regulations of the Black Jack, Poquer with Discard and Poker without Discard, Point and Banking, American Roulette and Roulette

CE1.1 Expose the different sections of the game regulations regarding the opening and closing of tables of the games of Black Jack, Poker with Discard and Poker without Discard, Point and Banking, American Roulette and Roulette

CE1.2 Explain the procedures for opening and closing gaming tables with specific functions in relation to the personnel who perform it.

CE1.3 Describe the official documentation of the gaming tables used in opening and closing the tables and explain their use.

CE1.4 In a practical scenario of applying a table closure procedure and complying with current regulations:

-Group the tickets based on their value.

-Extend them according to the criteria set.

-Proceed to its count, demonstrating its exact value without using technological means.

CE1.5 In a practical scenario of applying a table closure procedure and complying with current regulations:

-Group the tickets based on their value.

-Extend them according to the criteria set.

-Proceed to its count, demonstrating its exact value without using technological means.

CE1.6 Describe the number and conditions of use required for the equipment and materials to be used in the Black Jack, Poquer with Discard and No Discard, Point and Banking, American Roulette, and French Roulette games.

CE1.7 In a practical scenario of applying a procedure of opening and closing game tables and complying with the current regulations:

-Detect physical risk factors in the post, derived from noise caused by gaming machines, inadequate furniture, poor or excessive lighting, inadequate temperature, ventilation and air conditioning, and use of materials and equipment.

-Detect personal security risks in the presence of conflicting clients and relate them to the performance that minimises them.

-Detect risk factors for changes in circadian cycles: phase out of biological rhythms, changes in eating habits, disturbances in social and family life, and sleep disturbances, among others.

-Suggest corrective measures to avoid or minimize the identified occupational risks.

C2: Apply the most common techniques of exposure, volteing, mixing, grouping and cutting of cards according to the regulations of the Black Jack games, Poker without discarding, Poker with discard and Punto and Banking.

CE2.1 Relate the number of cards and cards with the Black Jack, undiscarded Poker, Poker with Discard and Point and Banking games.

CE2.2 Explain the most common factory order that presents the cards of cards and argue the importance and the need to keep it in the exhibition held at the opening of the table, explaining the conditions of doing so.

CE2.3 Explain the current regulations and the most common procedures related to the preparation of the deck in each of the games and justify their existence.

CE2.4 In a practical case of deck preparation, use an automatic barajor and a sabot according to your employment instructions.

CE2.5 In a practical case of preparing decks for different sets of cards, exposing, flipping, mixing, grouping and cutting them, according to the most common procedures, game rules and speed set by the assumption.

CE2.6 In a practical case of application of a procedure of using the sabot and complying with the current regulations:

-Introduce the cards by preventing their score from being viewed.

-Extract one's cards into one.

CE2.7 Arguing the importance of handling cards to the client with the greatest security and transparency, explaining the consequences of not doing so.

CE2.8 Explain the actions leading to transparency in the game, for the elimination or minimization of any risk factor in the exposure, volteal, mixing, grouping and cutting of cards of cards.

CE2.9 Explain the personal risks arising from the handling of cards, relating to repetitive movements and forced postures, as well as the measures to be taken to prevent them.

C3: Apply the most common token handling techniques according to the procedures and rules of table opening, table closure, and customer changes.

CE3.1 Identify the different types of tokens based on value and color criteria in relation to the different games in which they are used.

CE3.2 Identify the most common tab storage order in your game table compartment, depending on the different games.

CE3.3 In a practical scenario of applying a procedure of opening and closing game tables and complying with the current regulations:

-Apply the most common exposure and token collection techniques.

-Apply the conversion tables of the main token values, in count operations, by finding the total amount, value, and amount, without using either technological or manual means.

CE3.4 In a practical scenario of applying a cash changeover procedure and complying with current regulations:

-Collect customer information about the change, using the most common and current forms in the regulation.

-Verbally announce the change request in a clear and audible manner.

-Halt the exact counter-value in cash tokens deposited by supposed clients, without using either technological or manual means, depending on the value of the chips and the minimum bet on the table.

-Expose the tokens and cash by applying the most common exposure techniques

CE3.5 Arguing the importance of handling the tokens to the client's view, with the required security and transparency, explaining the consequences of incorrect manipulation.

CE3.6 Explain the personal risks arising from the handling of tokens, relating to repetitive movements and forced postures, as well as the measures to be taken for their prevention.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.7; C2 with respect to CE2.4, CE2.5 and CE2.6; C3 with respect to CE3.3 and CE3.4.

Other capabilities:

Recognize the auxiliary operations in the most common casino games.

Interpret and execute work instructions regarding auxiliary operations in the most common casino games.

Respect general security procedures and internal casino rules.

Maintain the work area with the appropriate degree of order and cleanliness.

Be responsible for the work assigned in the auxiliary operations in the most common casino games.

Prove a good professional.

Act with honesty and seriousness in ancillary operations at the most common casino games.

Demonstrate the transparency in the game by the hand-cleaning gesture.

Maintain concentration on task performance.

Communicate effectively with other casino members, respecting the channels established in the organization.

Transmit information clearly, in an orderly, structured and accurate manner to the right people at any time, whether they are clients, superiors, or establishment personnel.

Demonstrate autonomy in resolution of small contingencies related to ancillary operations in the most common casino games.

Learn new concepts or procedures and effectively leverage training using knowledge acquired in ancillary operations at the most common casino games.

Use time and effort to expand knowledge and supplemental information regarding ancillary operations at the most common casino games.

Contents:

1. Departmental and functional organization in casinos

Characterization and different models of casino organization. Structures and departmental relations of the casinos. Information circuits and internal documents that are generated in the area of the gaming tables of the casinos. Basic skills of the professionals in the casino room: cruders, heads of table and heads of the room. Gaming terminology. Regulations on the authorisation and classification of gambling establishments.

2. Procedures for opening and closing gaming tables

Table opening: staff involved and their duties; official documentation. Number and conditions of use of the equipment and material of the games of Black Jack, Poquer with discard, Poquer without discard, Point and Banking, American Roulette and French Roulette. Phases; more usual procedures, rules of each game related to the opening. Table closure: staff involved and their duties. Official documentation. Conditions prior to the closure of the table. Phases. More common procedures related to the closing of the game table. Prevention of occupational risks in the procedures of opening and closing of game tables.

3. Preparation of card decks at the opening and closing of game tables

Check the good status of the cards and procedure in case of detection of failures in the cards. Exhibition: explosion in the form of a fan of cards according to the games of Black Jack, Poker with discard, Poker without discard and Punto and Banca. Exposure of cards in a straight or curved fan, three fans or six fans according to more usual procedures. Volteo: fan or fan of cards, manual volteus and assisted volteus. Mixed: premingling of cards, grouped of cards and cards of cards. Cut: Court of the deck according to the games of Black Jack, Poker with discard, Poker without discard, Punto and Banking. Types of cards of cards: English deck and French deck. Number of cards of cards to use depending on the games of Black Jack, Poker with discard, Poker without discard, Point and Banking. Order of cards of the deck by sticks and index. Use of the automatic barker and sabot. Current regulations related to exposure, turning, mixing and cutting of cards of cards. Physical risk factors in the handling of cards.

4. Handling of chips and cash in the auxiliary operations of the Black Jack games, Poker with discard, Poker without discarding, Punto and Banking, American Roulette and French Roulette.

Characteristics of the different tabs: value tokens; American tokens, French tokens, and more common values; color tokens.

Tab handling techniques: cutting; air cutting and pushing, tabulation, and chipping.

Token Exposure Techniques: Pool by Value, Pool by Stacks, Pool by Peaks, and French Tab Extension. Collection and storage of chips: location according to game table, order according to game and battery push techniques.

Ticket handling: types of legal tender tickets, banknote exposure techniques; value grouping, ticket extension, securities order, ticket collection and storage. Items involved: Cash drawer and T.

Application of conversion tables and rules in the auxiliary operations of the games: Conversion tables of the main value token values; Money conversion tables to the main token values; Rules mnemonics applied to the learning of the conversion tables.

Physical risk factors in the handling of tokens and cash and the presence of conflicting clients.

Training context parameters:

Spaces and installations:

Multipurpose Classroom of at least 2 m² per pupil or pupil.

Classroom-120 m² casino workshop.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the performance of operations complementary to the driving of table games in casinos, which will be credited by one of the following ways:

-Academic training of Superior Technician or other higher-level technicians related to this professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

TRAINING MODULE 2: DRIVING THE BLACK JACK GAME

Level: 2

Code: MF1770_2

UC Associate: Driving the Black Jack Game

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Apply the betting admission procedure in the Black Jack game, adopting the minimum limits provided and the maximums set out in the corresponding set of rules.

CE1.1 Explain the Black Jack gambling regulation as referred to the betting admission procedure and the minimum and maximum limits of the bets.

CE1.2 Argument of the existence of the existence and the amount of the minimum and maximum limits in the stakes in the Black Jack game.

CE1.3 Identify, at a Black Jack gaming table, the areas and lockers for customers, the dealer and the bets.

CE1.4 Describe the most common procedures related to the Black Jack wagering deadline in cases where the gambling regulation does not regulate and in cases where there is regulation.

CE1.5 Identify the personnel involved in the wagering intake process, in relation to the actions you perform during the process.

CE1.6 In a practical scenario of applying a Black Jack game driving procedure and complying with current regulations:

-Verbally communicate the start and end of the betting period according to the instructions received.

-Quickly check that the bets are within the minimum limit provided in the assumption and the maximum set by the game rule.

-Inform a customer of the invalidity of your bet and explain to you the minimum and maximum limits that you must meet according to the established guidelines.

C2: Apply the Black Jack game rule and the most common procedures regarding the driving of games.

CE2.1 Explain the Black Jack game regulation as referred to the different moments of the game.

CE2.2 Identify, at a Black Jack game table, the places corresponding to the sabot, the card-sharing and the thrower.

CE2.3 Describe the most common procedures related to driving the Black Jack game in cases where the gambling regulation does not regulate and in cases where there is regulation.

CE2.4 Explain the use of the sabot by arguing its functions in the Black Jack game.

CE2.5 Identify the value of each card in the Black Jack game depending on the different combinations that affect it.

CE2.6 Identify the personnel involved in the Black Jack game driving process in relation to the actions you perform during the game.

CE2.7 Arguing the importance of driving Black Jack's games with the greatest agility, security and transparency, explaining the consequences of not doing so.

CE2.8 In a practical scenario of applying a Black Jack game driving procedure and complying with current regulations:

-Add the card score by adopting calculation techniques and set the exact amount.

-Determine, in the view of customer and banking scores, the winning or losing play.

-Meet the game rules and instructions received at all times.

-Driving the game with the required agility, security and transparency.

CE2.9 Explain the procedure, identifying the personnel involved and their actions, in case of detection of damaged cards during the game.

CE2.10 In a practical scenario of applying a Black Jack line driving procedure and complying with current regulations:

-Detect physical risk factors in the post, relating to noise caused by gaming machines, inadequate furniture, poor or excessive lighting, inadequate temperature, ventilation and air conditioning, and speed in the succession of consignments in the presence of peak times.

-Detect personal security risks in the presence of conflicting clients and relate them to the performance that minimises them.

-Detect risk factors for changes in circadian cycles: phase out of biological rhythms, changes in eating habits, disturbances in social and family life, and sleep disturbances, among others.

-Suggest corrective measures to avoid or minimize the identified occupational risks.

C3: Apply the award payment procedure, using the payment table for the Black Jack game based on the bet and complying with the current rules.

CE3.1 Explain the Black Jack's gambling regulation as referred to the payment of awards to customers.

CE3.2 Identify, on the drape of a Black Jack game table, the areas for award payment for winning bets.

CE3.3 Identify the staff involved in the award payment for winning bets, with the roles they perform during the award and their responsibilities.

CE3.4 In a practical scenario of applying an award payment procedure to a customer in the Black Jack game and complying with the current regulations:

-Apply the corresponding payment table.

-Calculate, using calculation techniques, the prize corresponding to various winning bets by quickly stating the exact amount.

C4: Apply card handling techniques and chips during the development of the Black Jack game, complying with current regulations.

CE4.1 Specify the most common cards and card handling techniques, relating them to the transparency of the game.

CE4.2 In a practical scenario of applying a card-sharing procedure among the customers of the Black Jack game and complying with the current regulations:

-Extract the cards of the sabot individually, with agility, security and transparency.

-Starting the cards removed from the box of the game table cloth that have a bet.

CE4.3 Identify, at a Black Jack gaming table, the places where the losing bets and cards are to be removed once the hand is played.

CE4.4 Arguing the orderly withdrawal process of client and banking cards and their determined placement on the thrower, from the point of view of potential claims and the consequences of not doing so.

CE4.5 In a practical scenario of applying an end-of-play procedure, untidy the cards and place them in the same order in the discard, complying with the current regulations.

CE4.6 In a practical scenario of applying a claim procedure for a move, show the cards of the thrower and explain the outcome of the play, complying with the current regulations.

CE4.7 In a practical scenario of applying a Black Jack game procedure and complying with the current regulations:

-Withdraw the cloth chips both the losing bets and the tips and place them in the chip tray and tip drawer.

-Submit the corresponding tokens to a prize in a differentiated way to the customer's bet.

CE4.8 Explain personal risks arising from handling cards and tokens, relating to repetitive movements and forced postures, as well as measures to be taken to prevent them.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.6; C2 with respect to CE2.8 and CE2.10; C3 with respect to CE3.4 and C4 with respect to CE4.2, CE4.4, CE4.5, CE4.6 and CE4.7.

Other capabilities:

Recognize the driving processes of the Black Jack game in casinos.

Interpret and execute work instructions regarding the driving of the Black Jack game in casinos.

Respect general security procedures and internal casino rules.

Take responsibility for the work assigned in driving the Black Jack game in casinos.

Prove a good professional.

Act with honesty and seriousness in driving Black Jack's game in casinos.

Demonstrate the transparency of the Black Jack game by the hand-cleaning gesture.

Maintain concentration on task performance.

Communicate effectively with other casino members, respecting the channels established in the organization.

Transmit information clearly, in an orderly, structured and accurate manner to the right people at any time, whether they are clients, superiors, or establishment personnel.

Demonstrate autonomy in solving small contingencies related to driving the Black Jack game.

Learn new concepts or procedures and effectively leverage training using the knowledge gained in driving Black Jack's game.

Use time and effort to expand knowledge and supplemental information regarding the driving of Black Jack's gaming in casinos.

Contents:

1. Betting admission procedures in the Black Jack game

Game table areas for customers and dealer. Staff involved and their duties. Failures during betting and associated procedures. More common procedures regarding the announcement of the start of the bets and information of minimums and maximums. Regulation of the game of autonomy in the field of betting: establishment of limits, reasons for their existence.

2. Black Jack's game driving techniques and procedures

autonomic scope gaming regulation. Organization of equipment and equipment: place and use of the sabot. Score or value of deck cards. Score based on different combinations. Staff involved and their duties. Card handling techniques during the driving of the Black Jack game: extraction of cards from the sabot according to the technique of the left hand. Initial: distribution of initial cards according to the technique of the right hand and in the different lockers, location in the different lockers and form of exposure in stairway. Additional: distribution of additional cards and location with respect to the initials. Rules on the extraction of cards for banking. Collection of cards according to their order. Form of card transfer to the thrower. Procedure in case of recomposition of the play. More common procedures relating to driving. Abnormalities during driving and associated procedures. Adaptation of the working time to the complexity of the game. Prevention of occupational risks in the management of Black Jack items: physical risk factors arising from the environment and the handling of cards and tokens and their prevention. Psychological risk factors arising from working conditions and their prevention. Job prevention in the presence of conflicting clients.

3. Award Payment Procedures in Black Jack

Autonomic-wide gaming regulation as regards the payment of prizes in the game of Black Jack. Staff involved and their duties. Prize payment lockers. Types of payments in Black Jack: payment to the pair, payment and table of payments from Black Jack and payment of bets to the insurance. Basic techniques and strategies for multiplication. Fast betting techniques: payment and collection of bets with tokens of the same value, chopping of chips of the bank, payment and collection of bets with tokens of different value, payments for the total, reduction of bets on the payment and procedures of storage for the ordering of betting chips on the bench.

Training context parameters:

Spaces and installations:

Multipurpose Classroom of at least 2 m² per pupil or pupil.

Classroom-120 m² casino workshop.

Professional profile of trainer or trainer:

1. Mastery of knowledge and techniques related to the driving of the Black Jack game, which will be credited by one of the following ways:

-Academic training of Superior Technician or other higher-level technicians related to this professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

TRAINING MODULE 3: DRIVING THE POKER GAMES WITH THROWAWAY AND UNDISCARDED POKER

Level: 2

Code: MF1771_2

Associated to UC: Drive the Poker Games With Discard and Poker Without Discard

Duration: 60 hours

Assessment Capabilities and Criteria:

C1: Apply the betting admission procedure in the Poker games with discard and Poker without discarding, adopting the minimum limits provided and the maximums set in the corresponding set of rules.

CE1.1 Explain the rule of the Poquer games with discard and Poker without discarding as referred to the betting admission procedure and the minimum and maximum limits of the bets.

CE1.2 Argument the importance, need, and amount of minimum and maximum limits on bets on the Poquer games with discard and Poker without discarding and the consequences of not doing so.

CE1.3 Identify, at the tables of the Poquer games with discard and Poker without discarding, the areas destined for the customers and the dealer, as well as the lockers corresponding to the customers and the banking, pointing out their differences with other card game tables.

CE1.4 Describe the most common procedures related to the Poquer's betting deadline with discard and Poker without discarding in cases where the rules of play do not regulate and in which there is regulation.

CE1.5 Identify the personnel involved in the betting admission process on the Poker With Discard and Poker games without discarding, in relation to the actions you perform during the same.

CE1.6 In a practical scenario of applying a procedure of driving the Poquer games with discard and Poker without discarding and complying with the current regulations:

-Verbally communicate the start and end of the betting period according to the instructions received and the customer treatment guidelines.

-Check with speed and accuracy that the bets are within the minimum limit provided on the assumption and the maximum set by the game rule.

-Inform a customer of the invalidity of your bet and explain the minimum and maximum limits you must meet, according to specific customer treatment guidelines.

C2: Apply the rule of the Poker games with discard and Poker without discarding and the most common procedures in relation to the driving of games.

CE2.1 Explain the rule of the Poquer games with discard and Poker without discarding as referred to the different moments of the games.

CE2.2 Identify actions that differentiate the Poker with discard and the Poker without discarding.

CE2.3 Identify, at Poquer's game tables with discard and Poquer undiscarded, the places corresponding to the thrower, the card-sharing lockers, and the card-sharing order on them.

CE2.4 Describe the most common procedures related to driving the Poquer games with discard and Poker without discarding in cases where the rules of play do not regulate and in which they exist throttling.

CE2.5 Explain the value of each card in the Poquer games with discard and Poker without discarding and the preponderance of the different combinations, be it minimal, pairs, double pairs, trios, stairs, colors, full, Poqueres, colour ladders or royal ladders.

CE2.6 In a practical scenario of applying a process of comparing card combinations, determine, using the value scale of the Poker and complying with the current regulations, the winning move.

CE2.7 Identify the personnel involved in the process of driving the Poquer games with discard and Poker without discarding, in relation to the actions you perform during the same.

CE2.8 Arguing the importance of driving the Poquer games with discard and Poker without discarding with the greatest agility, security and transparency, explaining the consequences of not doing so.

CE2.9 In a practical scenario of applying a Poquer game driving procedure with discard, perform the game, from the acceptance of the initial bet, to the determination of the winning play, adopting the rules of play and the instructions received.

CE2.10 In a practical scenario of applying a Poker Game Driving Procedure without discarding, carry out the game, from the acceptance of the initial bet, to the determination of the winning play, adopting the rules of play and the instructions received.

CE2..1 In a practical scenario of applying a Poker Game With Discard and Poker Games without discarding and complying with the current regulations:

-Detect physical risk factors in the post, relating to noise caused by gaming machines, inadequate furniture, poor or excessive lighting, inadequate temperature, ventilation and air conditioning, and speed in the succession of consignments in the presence of peak times.

-Detect personal security risks in the presence of conflicting clients and relate them to the performance that minimises them.

-Detect risk factors for changes in circadian cycles: phase out of biological rhythms, changes in eating habits, disturbances in social and family life, and sleep disturbances, among others.

-Suggest corrective measures to avoid or minimize the identified occupational risks.

C3: Apply the prize payment procedure, using the payment table corresponding to the Poker with discard and Poker without discard, complying with the current regulations.

CE3.1 Explain the Poquer's game rule with discard and the Poker without discarding as referred to the payment of prizes to customers.

CE3.2 Identify, at a Poquer with Discard and Poker table without discarding, the areas that are intended to pay prizes for winning bets.

CE3.3 Identify the staff involved in the award payment for winning bets, in relation to the actions you perform during the award.

CE3.4 In a scenario of applying an award payment procedure to a customer and complying with the rules:

-Apply the payments table of the Poker With Discard and Poker games without dropping.

-Calculate, using calculation techniques, the prize corresponding to various winning bets by stating their amount quickly and accurately.

-Present the cards corresponding to the prize in a differentiated way from the customer's bet.

C4: Apply card handling techniques and tokens during the development of the Poker games with discard and Poker without discarding, complying with the current regulations.

CE4.1 In a practical scenario of applying a procedure, hand out the cards between the lockers and the banking locker, according to the order, number and form set out in the regulation, with agility, security and transparency.

CE4.2 In a practical scenario of applying a procedure and complying with the rules, removing the cards to the thrower, those discarded by the client without discovering and verifying the number of the corresponding bets losers.

CE4.3 In a practical scenario of applying a procedure and complying with the regulations, discover the cards of the customers with one hand and in the order established in the rules of the game.

CE4.4 Identify, at a Poquer's game table with discarding, the places where the losing bets and cards are to be removed once the hand is played.

CE4.5 In a practical application of an end-of-play procedure and in compliance with the regulations, remove the sheets from the cloth, both the losing bets and the tips, and place them in the corresponding deposit of the gaming table.

CE4.6 In a practical scenario of applying an end-of-play procedure and complying with the rules, manually and carefully remove the cards and place them in the same order in the discard.

CE4.7 In a scenario of applying a claim procedure for a move and complying with the rules, show the cards of the thrower and explain the result of the move so that the client can understand.

CE4.8 Explain personal risks arising from handling cards and tokens, relating to repetitive movements and forced postures, as well as measures to be taken for their prevention.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.6; C2 with respect to CE2.6, CE2.9, CE2.10 and CE2.11; C3 with respect to CE3.4; C4 with respect to CE4.1, CE4.2, CE4.3, CE4.5, CE4.6 and CE4.7

Other capabilities:

Recognize the driving processes of the Poker With Discard and Poker Games Without Dropping in Casinos.

Interpret and execute work instructions regarding driving the Poquer games with discard and Poker without dropping in casinos.

Respect general security procedures and internal casino rules.

Take responsibility for the work assigned in driving the Poquer games with discard and Poker without dropping out in casinos.

Prove a good professional.

Act with honesty and seriousness in driving the Poquer games with throwaway and no throwaway Poker at casinos.

Demonstrate the transparency of the Poquer game with discard and Poker without discarding by the hand-cleaning gesture.

Maintain concentration on task performance.

Communicate effectively with other casino members, respecting the channels established in the organization.

Transmit information clearly, in an orderly, structured and accurate manner to the right people at any time, whether they are clients, superiors, or establishment personnel.

Demonstrate autonomy in resolution of small contingencies related to driving the Poquer games with discard and Poker without discarding.

Learn new concepts or procedures and effectively leverage training using the knowledge gained in driving the Poquer game with throwaway and unthrowable Poker.

Employ time and effort to expand knowledge and complementary information regarding the driving of the Poker Game With Discard and Poker Without Dropping in Casinos.

Contents:

1. Betting admission procedures on Poquer games with discard and Poker without discarding

The rules of the game of autonomy in relation to betting: establishment of limits, reasons for their existence. Areas intended for customers and dealer. Staff involved and their duties. More common procedures regarding the announcement of the start of the bets and information of minimums and maximums. Failures during betting and associated procedures.

2. Techniques and procedures for driving the Poquer games with discard and Poker without discarding

autonomic scope gaming regulation. Staff involved and their duties. Features of the equipment and equipment: location, automatic deck. Score or value of deck cards. Card handling techniques during the driving of the Poquer game with discard and Poker without discarding: card extraction of the automatic barajador. Initial: distribution of initial cards in the different lockers, location in the different lockers, form of exposure. Additional: distribution of additional cards in case of Poquer with discard, location with respect to the initials. Rules on the exposure of cards for banking. Collection of cards according to their order. Form of card transfer to the thrower. Procedure in case of recomposition of the play. More common procedures relating to driving. Abnormalities during driving and associated procedures. Adaptation of the working time to the complexity of the game. Prevention of occupational risks in the driving of Poker Games with Discarding and Poker without Discarding: physical risk factors from the environment and the handling of cards and tokens and their prevention; psychological risk factors the working conditions and their prevention. Job prevention in the presence of conflicting clients.

3. Prize Payout Procedures in Poker with Discard and Poker without Discard

Autonomic-scope gaming regulation as referred to the prize payment in the Poquer game with discard and Poker without discarding. Staff involved and their duties. Prize payment lockers. Types of payments in Poker with Discard and Poker Without Discard: Pay and table of payments from Poquer with discard and Poker without discard. Basic techniques and strategies for multiplication. Fast betting techniques: payment and collection of bets with tokens of the same value, chopping of cards of the bank, payment and collection of bets with tokens of different value, payments for the total, reduction of bets on the payment, procedures of storage for the ordering of betting chips on the bench.

Training context parameters:

Spaces and installations:

Multipurpose Classroom of at least 2 m² per pupil or pupil.

Classroom-120 m² casino workshop.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to driving the Poquer games with discard and Poker without discarding, which will be credited by one of the following ways:

-Academic training of Superior Technician or other higher-level technicians related to this professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

TRAINING MODULE 4: DRIVING THE POINT AND BANKING GAME

Level: 2

Code: MF1772_2

Associate to UC: Driving the Point and Banking game

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Apply the betting admission process in the Point and Banking game, adopting the minimum limits provided and the maximums set in the game regulation.

CE1.1 Explain the Rules of the Point and Banking game as referred to the betting admission procedure and the minimum and maximum limits of the bets.

CE1.2 Argument the importance of existence and the amount of minimum and maximum limits in the betting on the Point and Banking game and the consequences of not doing so.

CE1.3 Identify, at a Point and Banking game table, the areas destined for customers and the cruders, as well as the lockers for the customers and the banking, pointing out their differences with other tables of card game.

CE1.4 Describe the most common procedures related to the Point and Banking wagering deadline in cases where the gambling regulation does not regulate and where there is regulation.

CE1.5 Identify the staff involved in the betting admission process on the Point and Banking games, in relation to the actions you perform during the process.

CE1.6 In a practical scenario of applying a procedure of driving the game of Punto and Banking and complying with the regulations:

-Verbally communicate the start and end of the betting period according to the instructions received.

-Quickly check that bets are within the minimum limit by providing the assumption and the maximum set by the game rule.

-Inform a customer of the invalidity of your bet and explain the minimum and maximum limits you must meet.

C2: Apply the Rules of the Point and Banking regulations and the most common procedures regarding the driving of items.

CE2.1 Explain the Rules of the Point and Banking game as referred to the different moments of the game.

CE2.2 Identify, at Point and Banking gaming tables, places corresponding to the sabot, thrower the customer lockers, and the order to cast the cards.

CE2.3 Describe the most common procedures related to the driving of the Point and Banking game in cases where the regulation does not regulate and where there is regulation.

CE2.4 Explain the use of the sabot and shovel by arguing for use in the Point and Banking game.

CE2.5 Identify the value of each card in the Point and Banking game depending on the different combinations that may exist.

CE2.6 Explain the Point and Banking game regulatory table and its application while driving the items.

CE2.7 Identify the personnel involved in the process of driving the Point and Banking game, in relation to the actions you perform during the process.

CE2.8 Arguing the importance of driving the Item and Banking items with the greatest agility, security and transparency, explaining the consequences of not doing so.

CE2.9 In a practical scenario of applying a procedure of driving the game of Punto and Banking and complying with the regulations:

-Move a pair of cards distributed by a supposed customer to the place where they are to be exposed during the game

-Summarize the score of the cards by adopting mental calculation techniques.

-Determine, in the view of Point and Banking scores, the winning or losing play.

-Meet the game rules and instructions received at all times.

-Driving the game with the required agility, security and transparency.

CE2.10 Describe the procedure, the personnel involved and their actions, in case of detection of damaged cards during the game.

CE2..1 In a practical scenario of applying a procedure for the handling of Item and Banking items and complying with the regulations:

-Detect physical risk factors in the post, relating to noise caused by gaming machines, inadequate furniture, poor or excessive lighting, inadequate temperature, ventilation and air conditioning, and speed in the succession of consignments in the presence of peak times.

-Detect personal security risks in the presence of conflicting clients and relate them to the performance that minimises them.

-Detect risk factors for changes in circadian cycles: phase out of biological rhythms, changes in eating habits, disturbances in social and family life, and sleep disturbances, among others.

-Suggest corrective measures to avoid or minimize the identified occupational risks.

C3: Apply the award payment procedure, using the payment table for the Point and Banking game and complying with the current rules.

CE3.1 Explain the Point and Banking rules of play regarding the payment of prizes to clients.

CE3.2 Identify, on the cloth of a Point and Banking game table, the areas that are intended to pay prizes for winning bets.

CE3.3 Identify the personnel involved in the award payment for winning bets, in relation to the actions you perform during the award.

CE3.4 In a scenario of applying an award payment procedure to a customer in the Point and Banking game and complying with the current rules:

-Interpret the corresponding payment table

-Calculate, using mental calculation techniques, the prize corresponding to various winning bets.

-Make the payment of different amounts of bets placed on the Point

-Make the payment of different amounts of bets placed on the Banking

C4: Apply card handling techniques and tokens during the development of the Point and Banking game, complying with current regulations.

CE4.1 In a practical scenario of applying a card application procedure to the clients of the Point and Banking game and complying with the current regulations:

-Request the Point and Banking cards to the customer who has the sabot at that time.

-Monitor the correct extraction of the cards by the client.

-Move customer-extracted cards to the appropriate place with agility, security and transparency.

CE4.2 Identify, at a Point-and-Banking table the places for Point and Banking bets.

CE4.3 Identify, at a Point and Banking table the zone for the exposure of the cards.

CE4.4 Identify, at a Point and Banking table, the places where you should withdraw the card from the losing bets and the cards used once the hand is played.

CE4.5 In a practical application of an end-of-play procedure and in compliance with the current regulations, the importance of removing the cards from the thrower after the end of the hand and all the payments from the point of view of possible claims explaining the consequences of not doing so.

CE4.6 In a practical scenario of applying a Point and Banking game procedure and complying with current regulations:

-Withdraw the cloth chips, both the losing bets and the tips and place them in the chip tray and tip drawer.

-Submit the corresponding tokens to a prize in a differentiated way to the customer's bet.

-Approximate the tokens from the winning bets to the customers who play standing.

CE4.7 Explain the personal risks arising from the handling of shovels, cards and tokens, relating to repetitive movements and forced postures, as well as the measures to be taken for their prevention.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.6; C2 with respect to CE2.10 and CE2.11; C3 with respect to CE3.4; C4 with respect to CE4.1 and CE4.6

Other capabilities:

Recognize the driving procedures of the Point and Banking game in casinos.

Interpret and execute work instructions regarding the driving of the Point and Banking game in casinos.

Respect general security procedures and internal casino rules.

Take responsibility for the work assigned in driving the game of Punto and Banking in casinos.

Prove a good professional.

Act with honesty and seriousness in driving the game of Punto and Banking in casinos.

Maintain concentration on task performance.

Demonstrate the transparency of the Point and Banking game through the hand-cleaning gesture.

Communicate effectively with other casino members, respecting the channels established in the organization.

Transmit information clearly, in an orderly, structured and accurate manner to the right people at any time, whether they are clients, superiors, or establishment personnel.

Demonstrate autonomy in resolution of small contingencies related to the driving of the Point and Banking game.

Learn new concepts or procedures and effectively leverage training using the insights gained in driving the Point and Banking game.

Use time and effort to expand knowledge and supplemental information regarding the driving of the Point and Banking game in casinos.

Contents:

1. Betting admission procedures in the Point and Banking game

gambling regulation on betting: setting limits, reasons for their existence.

Staff involved and their roles.

Zones for customers and cruders.

Most common procedures regarding the announcement of the start of the bets and the minimum and maximum information.

Failures during betting and associated procedures.

2. Point and Banking game driving techniques and procedures

autonomic scope gaming regulation. Staff involved and their duties. Features of equipment and equipment: location, use of the sabot. Score or value of deck cards. Score based on different combinations. Techniques for handling cards during the driving of the game of Punto and Banca: use of the shovel, form of exhibition. Collection of cards according to their order. Form of card transfer to the thrower. More common procedures relating to driving. Adaptation of the working time to the complexity of the game. Abnormalities during driving and associated procedures. Prevention of occupational risks in the management of items of Punto and Banca: physical risk factors from the environment and the management of shovel, cards and tokens and their prevention. Psychological risk factors arising from working conditions and their prevention. Job prevention in the presence of conflicting clients.

3. Point and Banking award payment techniques and procedures

Gaming Regulation to the payment of prizes in the game of Punto and Banca. Staff involved and their duties. Payment Types in Point and Banking: Pay at par, and Point and Banking payments table. Basic techniques and strategies for the agile realization of simple mathematical operations. Prize payment lockers. Fast betting techniques: payment and collection of bets with chips of the same value, payment of bets with tokens of different value, payments for the total, reduction of bets on the payment, storage procedures for the ordered of tokens bets on the banking.

Training context parameters:

Spaces and installations:

Multipurpose Classroom of at least 2 m² per pupil or pupil.

Classroom-120 m² casino workshop.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the driving of the game of Punta and banking, which will be credited by one of the following ways:

-Academic training of Superior Technician or other higher-level technicians related to this professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

TRAINING MODULE 5: DRIVING THE FRENCH ROULETTE AND AMERICAN ROULETTE GAMES

Level: 2

Code: MF1773_2

UC Associate: Driving the American Roulette and French Roulette Games

Duration: 210 hours

Assessment Capabilities and Criteria:

C1: Apply the betting admission process on the French Roulette and Roulette games, adopting the minimum limits provided and the maximums set out in the corresponding set of rules.

CE1.1 Explain the regulations of the American Roulette and French Roulette games, as referred to the betting admission procedure and the minimum and maximum limits of the bets.

CE1.2 Argument the importance of the existence and the amount of the minimum and maximum limits in the bets on the American Roulette and French Roulette games explaining the consequences of not doing so.

CE1.3 Identify, on an American Roulette game table, the areas intended for customers, the dealer or cruders and the head of the table or responsible, as well as the lockers of the game cloth.

CE1.4 Describe the most common procedures related to the deadline for betting on American Roulette and French Roulette, in cases where the regulation does not regulate and in cases where it exists throttling.

CE1.5 Identify the personnel involved in the wagering intake process, in relation to the actions you perform during the process.

CE1.6 In a practical scenario of applying a game-driving procedure of American Roulette and complying with the current regulations:

-Verbally communicate the start and end of the betting period according to the instructions received.

-Quickly check that bets are within the minimum limit by providing the assumption and the maximum set by the game rule.

-Inform a customer of the invalidity of your bet and explain the minimum and maximum limits you must meet.

CE1.7 In a practical scenario of applying a French Roulette game driving procedure and complying with the current regulations:

-Verbally communicate the start and end of the betting period according to the instructions received.

-Quickly check that bets are within the minimum limit by providing the assumption and the maximum set by the game rule.

-Inform a customer of the invalidity of your bet and explain the minimum and maximum limits you must meet.

C2: Apply the rules of the American Roulette and French Roulette games and the most common procedures regarding the driving of games.

CE2.1 Explain the rules of the American Roulette and French Roulette games as referred to the different moments of the game.

CE2.2 Identify actions that differentiate the driving of the game in American Roulette and French Roulette.

CE2.3 Identify, on American Roulette gaming tables, the places corresponding to the dolly, balls, tokens, and T.

CE2.4 Describe the most common procedures related to driving the American Roulette and French Roulette games in cases where the rules of play do not regulate and where there is regulation.

CE2.5 Explain the value of each bet in the American Roulette and French Roulette games and the preponderance of the different combinations, plenas, horses, transverse, frames, seisenas, dozens, columns, double dozens and double columns, red, black, pair, odd, missing, and pass.

CE2.6 Identify the personnel involved in the process of driving the American Roulette and French Roulette games, in relation to the actions you perform during the process.

CE2.7 Arguing the importance of driving the French Roulette and Roulette games with the greatest agility, security and transparency, explaining the consequences of not doing so.

CE2.8 In a practical scenario of applying a game driving procedure of American Roulette, perform the game, from the acceptance of the initial bet, to the determination of the winning play, adopting the rules of play and the instructions received.

CE2.9 In a practical scenario of applying a French Roulette game driving procedure, start the game, from the acceptance of the initial bet, to the determination of the winning play, adopting the rules of play and the instructions received.

CE2.10 In a practical scenario of applying a procedure for the conduction of French Roulette and American Roulette items and complying with the current regulations:

-Detect physical risk factors in the post, relating to noise caused by gaming machines, inadequate furniture, poor or excessive lighting, inadequate temperature, ventilation and air conditioning, and speed in the succession of consignments in the presence of peak times.

-Detect personal security risks in the presence of conflicting clients and relate them to the performance that minimises them.

-Detect risk factors for changes in circadian cycles: phase out of biological rhythms, changes in eating habits, disturbances in social and family life, and sleep disturbances, among others.

-Suggest corrective measures to avoid or minimize the identified occupational risks.

C3: Apply the prize payment process, using the payment table for the French Roulette and French Roulette and complying with the current regulations.

CE3.1 Explain the game rules of the American Roulette and French Roulette as referred to the payment of prizes to clients.

CE3.2 Identify, at the game tables of the American Roulette and the French Roulette, the zones for the payment of prizes for winning bets.

CE3.3 Identify the staff involved in the award payment for winning bets, in relation to the actions you perform during the award.

CE3.4 In a practical scenario of applying a procedure for paying award to customers of the American Roulette and French Roulette games and complying with the current regulations:

-Apply the American Roulette and French Roulette payments table.

-Calculate, using photo calculation techniques and tabulated calculation, the prize corresponding to various winning bets.

-Present the cards corresponding to the prize in a differentiated way from the customer's bet.

C4: Apply ball and chip handling techniques during the development of the French Roulette and Roulette games, complying with the current regulations.

CE4.1 Identify on an American Roulette game table, color token storage places, value tokens, and tips.

CE4.2 Identify on a French Roulette game table, the tabs and tips storage places.

CE4.3 Describe and apply cloth removal techniques, with cleaning, scanning, and chopping.

CE4.4 Explain the rules of the American Roulette and French Roulette games as regards the ball launch.

CE4.5 Explain the existing relationship between the speed of the ball in its launch and the productivity.

CE4.6 In a practical scenario of applying an American Roulette and French Roulette game procedure and complying with the current regulations:

-Make ball pitches by adopting the corresponding techniques and meeting the requirements of the regulation.

-Perform ball launches at different speeds based on productivity requirements.

-Watch the cloth while the ball is rolling in the cylinder.

-Calculate the time of admission of bets once the ball has been launched.

CE4.7 Explain personal risks arising from rake and token handling during the driving of French Roulette and American Roulette items, relating to repetitive movements and forced postures, as well as measures to be adopted for prevention.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.6 and CE1.7; C2 with respect to CE2.8, CE2.9 and CE2.10; C3 with respect to CE3.4.

Other capabilities:

Recognize the driving processes of the American Roulette and French Roulette games in casinos.

Interpret and execute work instructions regarding the driving of the American Roulette and French Roulette games in casinos.

Respect general security procedures and internal casino rules.

Take responsibility for the work assigned in driving the American Roulette and French Roulette games in casinos.

Prove a good professional.

Act with honesty and seriousness in driving the American Roulette and French Roulette games in casinos.

Maintain concentration on task performance.

Communicate effectively with other casino members, respecting the channels established in the organization.

Transmit information clearly, in an orderly, structured, and accurate manner to the right people at any time, whether they are clients, superiors, or establishment personnel.

Demonstrate autonomy in the resolution of small contingencies related to the conduct of the American Roulette and French Roulette games.

Learn new concepts or procedures and effectively leverage training using the knowledge gained in driving the French Roulette and Roulette games.

Use time and effort to expand knowledge and complementary information regarding the driving of the American Roulette and French Roulette games in casinos.

Contents:

1. Betting admission procedures on the French Roulette and American Roulette games

The gambling rules on the betting. Staff involved and their actions. Start and end of the turn of bets: more usual formulas to announce, duration of the turn of the bets and their relation with the productivity, verification of the quantities delivered by the client. Types of bets and associated payment tables. Classic bets: third, sector, orphans, neighbours, horses and finals. Other bets: Finales on horseback, the Widow, Figure 5. Anomalies during the admission of bets and procedures derived from these anomalies: chips delivered from more or less, maximum and minimum bets, bets requested on the ball, bets out of time. Rake handling techniques during admission of bets on French Roulette.

2. Game driving techniques and procedures in American and French Roulette

The rules of play regarding your driving. Staff involved and their actions: the American Roulette dealer, the French Roulette Cidler, the French Roulette winger, the American and French Roulette supervisor. Equipment and material: the cylinder; order of the numbers inside the cylinder, the cloth; structure and location of the different bet zones, elements intervinlient accessories: dolly, T, rakes and markers. The ball: types and location. Ball-throwing technique: regulatory requirements, ball speed and their relationship with productivity. Technique of manipulation of the dolly. The rake's handling during the removal of losing chips: cleaning, sweeping and chopping. Court of tokens in the awarded number. Prevention of occupational risks in the management of French Roulette and American Roulette items: physical risk factors arising from the environment and the management of rake and tokens and their prevention; psychological risk factors working conditions and their prevention. Job prevention in the presence of conflicting clients.

3. Award payment procedures in American Roulette and French Roulette

The rules of the game regarding the payment of prizes. Techniques for calculating the prizes: photographic calculation, tabulated calculation. Composition of mixed payments color-value. Order of payment of the prizes. Presentation of the awards in the work area. Battery thrust techniques by the cloth. Rake handling techniques during award payment.

Training context parameters:

Spaces and installations:

Multipurpose Classroom of at least 2 m² per pupil or pupil.

Classroom-120 m² casino workshop.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the driving of the games of the American Roulette and French Roulette, which will be credited by one of the following forms:

-Academic training of Superior Technician or other higher-level technicians related to this professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

TRAINING MODULE 6: MONITORING TABLE GAMES IN CASINOS

Level: 2

Code: UC1774_2

Associate with UC: Oversee the development of table games in casinos

Duration: 60 hours

Assessment Capabilities and Criteria:

C1: Describe the Black Jack, Poquer with Discard and Poker Without Discard, Punto and Banking, American Roulette, and French Roulette games, citing the corresponding game regulations and identify possible modalities.

CE1.1 Define, according to the corresponding set of rules, the Black Jack, Poquer with Discard and Poquer games without discard, Point and Banking, American Roulette, and French Roulette.

CE1.2 Describe, according to the corresponding set of rules, the necessary elements for the development of the different games of Black Jack, Poker with discard and Poker without discard, Point and Banking, American Roulette and Roulette

CE1.3 Identify, according to the corresponding game rules, the staff affected the various games of Black Jack, Poker with discard and Poker without discard, Point and Banking, American Roulette and French Roulette, citing their competencies.

CE1.4 Citar, according to the corresponding rules of play, the rules of the games of Black Jack, Poker with Discard and Poker without Discard, Point and Banking, American Roulette and French Roulette.

C2: Analyze the correct status and operation of installations, equipment and material of the Black Jack, Poquer con and Poker games without Descarte, Punto and Banca, American Roulette and French Roulette, according to instructions received and complying with the current regulations.

CE2.1 Identify the features of the installations where the Black Jack, Poquer con and Poker games are developed without Descarte, Punto and Banca, American Roulette and French Roulette, describing and arguing their good state of use.

CE2.2 Identify the equipment and materials needed for the development of the Black Jack, Poquer con and Poquer games without Descarte, Punto and Banca, American Roulette and French Roulette, describing and arguing their good state of usage.

CE2.3 Describe the most common facilities, equipment, and material procedures of the Black Jack, Poquer con, and Poker games without Descarte, Punto and Banca, American Roulette and French Roulette, identifying the documentation used in the review.

CE2.4 In a practical case of application of a procedure from installations, equipment and materials of the games of Black Jack, Poquer and Poquer without Descarte, Punto and Banca, American Roulette and French Roulette:

-Monitor equipment and material, verifying compliance with current regulations

-Identify failures in their state and operation

-Determine possible fixes and improvements

-Register the review using the appropriate parts and tabs

CE2.5 The rules regarding safety in the health check of equipment and materials are adopted in the development of the tasks, minimizing the risks derived from them.

C3: Apply the most common monitoring techniques at casino gaming tables, depending on the different risk factors and complying with current regulations.

CE3.1 Describe the most common errors that are made during the surveillance tasks of the casino gaming tables.

CE3.2 Describe the most common techniques for maintaining attention in gaming surveillance tasks in casinos.

CE3.3 Describe the risk factors that may be present in the conduct and performance of the cruders and customers and may result in irregularities in the development of the games.

CE3.4 Interpret possible types of human behavior according to pre-established social parameters and relate them to risk factors in casinos.

CE3.5 Distinguished basic anthropomorphic traits to be able to perform people identification.

CE3.6 In a particular case of application of a gambling procedure in casinos and complying with the current regulations, perform the prevention and surveillance protocols, which assume:

-The periodic review of risk factors.

-Maintaining care about the behaviors and performances of the cruders and customers.

-Communication with the work team.

-The rotation in the position.

-The identification of suspicious behavior in the cruders and clients.

-The identification of people according to their anthropomorphic traits.

CE3.7 In a practical scenario of applying a procedure for the supervision of consignments and complying with the current regulations:

-Detect physical risk factors in the post, relating to noise caused by gaming machines, inadequate furniture, poor or excessive lighting, inadequate temperature, ventilation and air conditioning.

-Detect personal security risks in the presence of conflicting clients and relate them to the performance that minimises them.

-Detect risk factors for changes in circadian cycles: phase out of biological rhythms, changes in eating habits, disturbances in social and family life, and sleep disturbances, among others.

-Detect risk factors derived from supervision, relative to repetitive movements, forced positions before the tables to monitor and maintain the attention on the game being developed.

-Suggest corrective measures to avoid or minimize the identified occupational risks.

C4: Carry out the monitoring of the different phases of the Black Jack, Poquer con and Poquer without Descarte, Punto and Banca, American Roulette and French Roulette, adopting supervisory techniques and complying with current regulations.

CE4.1 On a practical assumption of simultaneous Black Jack game games, monitor the admission stages of betting, development, and payment of prizes, in accordance with the rules of play and the instructions received.

CE4.2 In a scenario of simultaneous use of the game of Poquer with discard, monitor the stages of admission of bets, development and payment of prizes, in accordance with the rules of the game and the instructions received.

CE4.3 In a scenario of simultaneous use of Poker Games without discarding, monitor the admission of betting, development, and award stages, in accordance with the rules of the game and the instructions received.

CE4.4 In a scenario of concurrent point-and-bank play games, monitor the betting, development, and award-payment admission phases, in accordance with the game rules and the instructions received.

CE4.5 On a practical assumption of concurrent games of American Roulette game, monitor the admission stages of betting, development and payment of prizes, in accordance with the rules of the game and the instructions received.

CE4.6 On a practical assumption of simultaneous French Roulette game games, monitor the admission stages of betting, development, and prize payments, in accordance with the rules of play and the instructions received.

C5: Apply the various intervention procedures to detected irregularities, incidents occurring during the game, doubts or complaints from the clients, complying with the current regulations.

CE5.1 Citar the most common situations that require intervention during the development of table games in casinos.

CE5.2 Analyze the most common intervention procedures during gaming development in casinos in relation to the different cases that require it.

CE5.3 Arguing the importance of discrete intervention to any detected irregularities, explaining the consequences of not doing so.

CE5.4 Argument of the importance and need to preserve the image of the dealer to clients in case of detection of failures in the development of the games and the consequences of not doing so.

CE5.5 In practical scenarios for applying a procedure that requires intervention during the development of different board games and complying with the current regulations:

-Preserve the image of the dealer to customers.

-To intervene with the utmost discretion.

-Resolve customer doubts or claims.

-Communicate the incident to its hierarchical superior.

CE5.6 Identify irregular situations that exceed your responsibility and require the intervention of a hierarchical superior.

CE5.7 Explain the personal risks arising from the intervention with detected irregularities from the clients ' actions, as well as the measures to minimize them.

C6: Apply the auxiliary functions to the address of the game, interpreting the various procedures manuals and the rules for opening and closing the game tables.

CE6.1 Identify the gaming room staff of a casino involved in opening and closing the gaming tables in relation to their corresponding actions.

CE6.2 Describe the official documentation of the gaming tables used in opening and closing the tables and explaining their use.

CE6.3 Expose the regulations regarding the opening and closing of tables of the Black Jack, Poquer with Discard and Poker Without Discard, Punto and Banking, American Roulette, and French Roulette.

CE6.4 In a practical scenario of applying a procedure for the supervision of the opening and closing of gaming tables and complying with the current regulations:

-Monitor the exposure and collection of tokens.

-Perform token count operations, checking their quantity, value, and total amount, by adopting the conversion tables of the main token values by memory.

-Verify your correspondence with the amount written in the official documentation.

CE6.5 In a practical scenario of applying a cash exchange monitoring procedure for tokens and complying with a procedure:

-Monitor the information collected from the client about the change, using the procedures.

-Understand the change request announcement made by the suspected dealer.

-Monitor the cash exchange for tokens made by the alleged dealer, adopting mental calculation techniques, to verify that the counter-value in cash tokens is correct.

-Monitor the token and cash exposure.

CE6.6 Describe the procedure for logging out and entry of chips and cash from bets, arguing their existence and the necessary rigor.

CE6.7 In a practical scenario, assess the timing of the items and their adequacy to the company's objectives, using the times provided by the assumption.

CE6.8 Argument the importance and the necessary detection of chip movements that assume a significant amount and the procedure of communication of the same to their superiors explaining the consequences of not doing so.

Capabilities whose acquisition must be completed in a real work environment:

C2 with respect to CE2.4; C3 for CE3.6 and CE3.7; C4 for all of its criteria; C5 for CE5.5; C6 for CE6.4, CE6.5 and CE6.7.

Other capabilities:

Recognize the process of monitoring the development of gaming and regulatory compliance in casinos.

Interpret and execute work instructions regarding gaming monitoring and regulatory compliance in casinos.

Respect general security procedures and internal casino rules.

Take responsibility for the work assigned in monitoring the development of gaming and regulatory compliance in casinos.

Prove a good professional.

To act with honesty and seriousness in the oversight of gaming and regulatory compliance in casinos.

Maintain concentration on task performance.

Communicate effectively with other casino members, respecting the channels established in the organization.

Transmit information clearly, in an orderly, structured, and accurate manner to the right people at any time, whether they are clients, superiors, or establishment personnel.

Demonstrate some autonomy in resolution of contingencies occurring during the development of the game at the casino.

Learn new concepts or procedures and effectively leverage training using knowledge gained in gaming monitoring and compliance with current casino regulations.

Contents:

1. Board game regulations in casinos

gambling casino regulation. The game of Black Jack: definition, equipment and material: table, cards and sabot, personal affection and actions: head of table and dealer; players: sitting and standing; rules of the game. The Poker game with discarding: definition, equipment and material, personal affection and actions and rules of the game. The game of Poquer without discarding: definition, equipment and material: table, cards and sabot, personal affection and actions: head of table and dealer; players: sitting and standing; rules of the game. The game of Punto and Banking: definition, equipment and material: table, cards and sabot, personal affection and actions: head of table and dealer; players; banking; rules of the game. The game of French Roulette: definition; equipment and material: cylinder and rotating disc, table, board and cloth; personal affection and actions: head of table, deputy head of table, cruders and table ends; rules of the game: possible combinations: Multiple bets and simple, minimum and maximum bets on betting and game development. The game of American Roulette: definition, equipment and material, personal affection and actions; rules of the game. Differences from the French roulette.

2. The table game monitoring function

The head of the table: profile, attitudes and aptitudes, functions, location of the post, equipment, material and documentation.

Facilities, equipment and equipment required: identification by games, state of use and operation.

Supervision: the importance of supervision at casinos, monitoring objectives, principles of supervision, development of supervision during different games, differences between the control and control tasks monitoring function, techniques to successfully monitor gaming tables at casinos.

Differences between doing a job yourself and supervising others: change of attitude, knowledge and skills.

3. Surveillance at gaming tables

Surveillance: factors of suspicion during the development of the games, static and/or dynamic surveillance, surveillance techniques, control strategies of the area, surveillance shifts. The description of people: the spoken portrait, the descriptive technique, permanent characteristics and variables of the human face. Foundations of psychology and sociology applied to detect significant personality traits applicable to the game, motivation and interests: personality bases, personal and social needs, motivation, attitudes, characteristics of the stages of personality development. Physical risk factors from the environment and monitoring: repetitive movements, forced postures; prevention. Psychological risk factors arising from the working conditions and the task of monitoring: stress and mental wear; its prevention: stress control strategies.

4. The auxiliary functions to the address of the game

Opening and closing of the table: regulations, procedure, functions of the head of the bureau, staff affected, necessary documentation, token count. Evaluation of the development of the games and the rhythm of the games. Control procedures for tickets and departures from the banking system. Procedures for action in the detection of movements of large sums at the gaming tables.

Training context parameters:

Spaces and installations:

Multipurpose Classroom of at least 2 m² per pupil or pupil.

Classroom-120 m² casino workshop.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the monitoring of table game development in casinos, which will be credited by one of the following ways:

-Academic training of Superior Technician or other higher-level technicians related to this professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

TRAINING MODULE 7: BASIC COMMUNICATION OPERATIONS IN GAMING ESTABLISHMENTS

Level: 1

Code: MF1768_1

Associated with UC: Communicating with different regular partners in gambling establishments

Duration: 60 hours

Assessment Capabilities and Criteria:

C1: Value the general image, behavior and attitudes that the staff of gambling establishments projects in relation to the most common norms of these organizations and the consequences for the same that can cause a negative image.

CE1.1 Rate the consequences of a personal image contrary to the internal rules of a gambling establishment.

CE1.2 Argument the importance of maintaining a friendly and polite treatment with clients, using the elementary forms of courtesy or other customary contextualized to deal with clients in this type of establishment.

CE1.3 Rate the verbal and non-verbal behavior of the staff in the client's perception of the organization and its possibilities for loyalty.

CE1.4 In customer care situations in gambling establishments:

-Use different forms of greetings by following the instructions received.

-Apply different communication styles depending on the position in the setting.

-Identify aspects to improve in simulated customer care situations in gambling establishments.

C2: Use basic technical communication techniques with clients, transmitting information according to routine socio-professional uses and customs in gambling establishments.

CE2.1 Identify the oral communication and gestural protocol of customary use in gambling establishments to transmit the oral information.

CE2.2 Identify common service quality parameters in communication protocols with clients in gaming establishments such as active listening, empathy, kindness, understandable language, or other.

CE2.3 Identify the most common information demands by customers in gaming establishments.

CE2.4 Identify the demands of information by customers who exceed their responsibility, depending on different job positions in gambling establishments.

CE2.5 Identify the most common customer typologies according to the different games and the different establishments: casinos, bingo halls and gaming rooms.

CE2.6 Argument of the need to maintain confidentiality and discretion in communicating with gaming establishments customers.

CE2.7 In practical scenarios, suitably characterized, through simulated situations of transmitting and receiving information to clients in gambling establishments, and depending on the simulated job position:

-accurately identify the caller and the object of the communication.

-Apply body expression techniques in the host.

-Identify showing a positive image, applying the appropriate protocol rules and quality of service parameters.

-accurately adjust the lexicon and expressions used to the caller type.

-Transmit messages with clarity and precision, ensuring understanding by the caller.

-Ensure that information is clearly transmitted, in a structured way, accurately, with courtesy, with respect and sensitivity.

-Distinguished errors committed and propose the necessary corrective actions.

C3: Apply effective communication techniques, in professional relationship situations with hierarchical superiors and other members of the gambling establishment, by selecting appropriate action guidelines based on the different elements, barriers, difficulties and alterations.

CE3.1 Identify common communications that occur with hierarchical superiors and other members of gaming establishments.

CE3.2 Identify existing differences between communication with internal and external clients of the establishment.

CE3.3 From the development of cases that are properly characterized in situations of work, in which different forms of distortion, interference, barriers, difficulties, and other changes in communication are experienced interpersonal, regular in gambling establishments:

-Identify in each case, the specific causes that have resulted in problems in communication.

-Explain how they interact in interpersonal communications, the level of task-rational-, with the level of relationship-emotional-, and the main difficulties that affect the results of work.

CE3.4 From a properly characterized, practical case, in which criticism and comments are received or issued to the work activity:

-To express critical opinions and discrepancies, both to hierarchical superiors and other members of the establishment, in a concrete and objective way, avoiding verbal or gestural disqualifications.

-Receive critical opinions, both from hierarchical superiors and other members of the establishment, calmly and without negative reactions.

CE3.5 In different cases of interpersonal relationship in work environments and through simulations of different jobs:

-Apply effective communication guidelines in each case.

-Identify, once the simulation is done, the critical points of the developed communication process, explaining strengths and weaknesses.

-Explain the possible consequences of a non-effective communication, in a given job context.

-Identify, through the performance in the simulations, the personal and professional ethical values that have been evidenced.

C4: Apply basic guidelines for complaints and complaints from clients in gambling establishments, following criteria and protocols established by different organizations.

CE4.1 Relating basic conflict resolution guidelines to the most common customer-related conflicting situations in gaming establishments.

CE4.2 Identify the most common documentation that is used in gambling establishments to collect a claim and quote the information to contain.

CE4.3 Identify complaints or claims that exceed the responsibility assigned based on the job position and that must be channeled to a higher.

CE4.4 In a case scenario of customer complaints in different gambling establishments and in different jobs, apply simple conflict resolution techniques and identify those that exceed their responsibility.

CE4.5 Determine good practices for the elimination or minimization of personal risk factors derived from customer care in complaints and complaints cases.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.2 and CE1.4; C2 with respect to CE2.7; C3 with respect to CE3.3, CE3.4 and CE3.5; C4 with respect to CE4.4.

Other capabilities:

Recognize internal and external communication processes in gambling establishments.

Interpret and execute work instructions regarding communication with clients in gambling establishments.

Be responsible for the work assigned in communicating with clients in gambling establishments.

Prove a good professional.

Communicate effectively with other game establishment members, respecting the channels established in the organization.

Transmit information clearly, in an orderly, structured, and accurate manner to the right people at every moment.

Propose alternatives with the aim of improving results in internal communication and with clients in gambling establishments.

Contents:

1. Basic communication techniques with customers in gambling establishments

Communication and customer service: common basic communication techniques in these establishments; the process of communication and common barriers in gambling establishments; resolution of problems communication; communication characteristics; regular verbal and non-verbal communication in gambling establishments: instructions, messages, signs and signals. Typical customer types based on games and establishments: casinos, bingo halls and gaming rooms; application of basic behaviors based on typologies and cultural differences. Basic rules of social skill and regular personal image in gambling establishments. Corporate image: uniformity, behaviors that harm it. Communication in complaints and complaints situations: Complaint complaints and complaints from clients in gambling establishments; communication processes in complaints and complaints situations; complaints and complaints claims, active and empathetic listening, assertiveness, conflict resolution, other; personal security in case of conflict with clients.

2. Basic techniques for effective internal communication in gambling establishments

Usual communication flows in gambling establishments: graphic information. Interpersonal communication processes at work: the feed-back and the effective listening; attitudes, behaviors and listening signals; selection and organization of the content of messages in the interpersonal communication of the post; Identification of common difficulties and barriers in communication in gambling establishments and solutions; use of assertive techniques in the work situations of gambling establishments. Application of basic guidelines for the treatment of internal conflicts in gambling establishments: characteristics and identification: types of conflicts and causes most common in working relationships in gambling establishments This is the case; conflicts, criticisms and discrepancies related to the task and conflicts in the field of relationships; emotional control: basic behaviors and signals, identification and implementation of personal action guidelines in the face of conflicts. Conflict as an opportunity for improvement.

Training context parameters:

Spaces and installations:

Multipurpose Classroom of at least 2 m² per pupil or pupil.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to communication operations in gambling establishments, which shall be accredited by one of the following forms:

-Academic training of Superior Technician or other higher-level technicians related to this professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

ANNEX DXLII

Professional qualification: address and production in patisserie

Professional Family: Hostels and Tourism

Level: 3

Code: HOT542_3

General Competition

Supervise the execution and preparation, processing, conservation and regeneration of all types of pastry products, respecting safety and hygiene standards and practices and directing production and sales establishments pastry, designing and marketing its offerings, so that the quality and the economic objectives set are achieved.

Competition Units

UC1775_3: Monitor the execution and apply the techniques of preworking, processing, conservation and regeneration of masses, creams and fillers.

UC1776_3: Monitor the execution and preform, elaborate, preserve, and regenerate ice-cream and semi-cold.

UC1777_3: Monitor the execution and pre-prepare, elaborate, preserve, and regenerate confectionery and chocolate products.

UC1778_3: Monitor and run the finishing and presentation operations of pastry products.

UC1779_3: Manage sourcing processes in pastry.

UC1780_3: Design and market pastry products.

UC1781_3: Direct and manage a production and sales establishment of pastry products.

UC1782_3: Perform the economic-financial management of a pastry establishment.

UC0711_2: Act under security, hygiene, and environmental protection standards in hospitality.

Professional Environment

Professional Scope

Develops its professional activity in large as well as in medium and small businesses in the hospitality sector and can act in small establishments, many times, as owner and head of pastry simultaneously. It develops its professional activity usually in private establishments, although it can also develop it in public establishments, mainly when it is located in the education, health or social services sector. When it does not act on its own, it performs its duties under the director of the establishment, be it a pastry shop, a restaurant, a hotel or other type of accommodation.

Productive Sectors

This qualification is mainly located in the hospitality sector, and in the production and service sectors in which pre-production, processing, packaging, distribution and, in the case of the Case, food and beverage service, and, in its framework, the subsectors of pastry, catering and hotels and establishments dedicated to the pastry of the worker. It is also located in the food trade sector in those establishments that make and sell pastry products. To a lesser extent it is also located in other sectors, such as health, social services, food industries, education or transport and communications.

Relevant Occupations and Jobs

Chief of the worker.

Head of hotel and restaurant patisserie.

Manager of production and sales of pastry companies.

Associated Training (870 hours)

Training Modules

MF1775_3: Monitoring and execution of techniques applied to masses, creams and fillers. (180 hours)

MF1776_3: Monitoring and execution of techniques applied to ice cream and semi-cold. (90 hours)

MF1777_3: Monitoring and execution of techniques applied to confectionery and chocolate products. (120 hours)

MF1778_3: Monitoring and execution of finishing operations and presentation of pastry products. (60 hours)

MF1779_3: Sourcing in pastry. (60 hours)

MF1780_3: Design and merchandising of pastry offerings. (120 hours)

MF1781_3: Administration of production and sales establishments of pastry products. (90 hours)

MF1782_3: Economic and financial processes in production and sales establishments of pastry products. (90 hours)

MF0711_2: Safety, hygiene and environmental protection in hospitality. (60 hours)

COMPETITION UNIT 1: MONITOR THE EXECUTION AND APPLY THE TECHNIQUES OF PREWORKING, PROCESSING, CONSERVATION AND REGENERATION OF MASSES, CREAMS AND FILLERS

Level: 3

Code: UC1775_3

Professional realizations and realization criteria:

RP 1: Premanufacture and keep in crude all kinds of genera for masses, creams and fillers, so that they are suitable for the production of different pastry products.

CR 1.1 The internal supply of genera and the setting up of the utensils, equipment and machinery necessary for the preparation of masses, creams and fillers, is carried out on the basis of the work order or procedure that the replace.

CR 1.2 Previous genera conditioning operations are performed by originating the smallest possible amount.

CR 1.3 Basic raw food treatment techniques and standards apply, once your conditioning is complete in those genera who need it.

CR 1.4 Cutting operations such as chopping, fractionation, chopping, rationing, or other operations are performed by obtaining maximum use of the genera according to their subsequent applications and methods of manufacture.

CR 1.5 The preservation of preworking is performed according to its characteristics and storage temperatures, following the established procedures, in the appropriate packaging and with the assigned equipment.

CR 1.6 The cleaning of the utensils, equipment and machinery used in the process is done with the products and methods established.

CR 1.7 Cold and heat equipment is maintained, during handling of raw materials, in the required temperature conditions, acting by manual operations on regulators or means of control processes.

RP 2: Develop all types of masses, creams and fillers, for use and subsequent marketing.

CR 2.1 The internal sourcing of raw materials or preprocessed products is performed for the preparation and presentation of masses, creams and fillers.

CR 2.2 The cleaning tasks of the utensils, equipment and machinery used in the process are performed with the frequency, products and methods established.

CR 2.3 The equipment, machinery and energy resources required for the preparation and presentation of masses, creams and fillers are used rationally, avoiding consumption, costs and unnecessary wear.

CR 2.4 Food handling and treatment standards apply throughout the process.

CR 2.5 The fermented masses are prepared and present by applying established manufacturing, cutting and cooking techniques.

CR 2.6 The broken masses are prepared and presented by applying the techniques of manufacture, the product squatting and the cooking techniques established.

CR 2.7 The scalded masses are prepared and present by applying the established techniques, the formed, squishy and cut of the product and the cooking techniques established.

CR 2.8 Sweet and salted creams and fillings, such as fat-based creams, sauces and farces, are prepared and presented by applying established techniques and cooking and temperature-lowering techniques.

RP 3: Swallow and preserve masses, creams and fillers that are suitable for further processing, consumption and commercial distribution.

CR 3.1 Packaging and product conservation is done:

-Considering the characteristics of the products in question.

-Following established procedures.

-On packaging and with assigned equipment.

-At the right temperatures.

-Applying, where appropriate, rapid temperature or freezing abatement techniques.

-Applying, where appropriate, traditional packaging techniques, vacuum and/or with gas mixture injection.

-Presenting the product according to the defined rules.

CR 3.2 Product specifications agreed with the customer are met in terms of packaging, quantities, presentation and labelling.

CR 3.3 The cleaning tasks of the utensils, equipment and machinery used in the process are performed with the frequency, products and methods established.

CR 3.4 Heat and cold equipment are maintained, during processes, in the required temperature conditions, acting by manual operations on the regulators or control means.

CR 3.5 Energy equipment and media established for processes are used rationally, avoiding consumption, costs and unnecessary wear.

RP 4: Regenerate masses, creams and fillers that are suitable for subsequent use and consumption.

CR 4.1 The preparation of tools, equipment and machinery and the internal supply of masses, creams and fillers is made from the technical tab or procedure to replace it.

CR 4.2 The established methods, equipment and machinery are used to regenerate masses, creams and fillers at the set temperature.

CR 4.3 The cleaning tasks of the utensils, equipment and machinery used in the process are performed with the frequency, products and methods established.

CR 4.4 Heat and cold equipment are maintained in the required temperature conditions, during the regeneration of masses, creams and fillers, acting by manual operations on the regulators or control means processes.

CR 4.5 Energy equipment and media established for processes are used rationally, avoiding consumption, costs and unnecessary wear.

RP 5: Oversee the processes of preworking, processing, packaging, conservation and regeneration of masses, creams and fillers, so as to avoid or correct possible deviations from the definition and cost of the product, its basic standards of treatment and the standard of quality established.

CR 5.1 Handling of all types of genera is monitored so that they are suitable for subsequent use in the manufacture of different types of masses, creams and fillers.

CR 5.2 The raw storage of the manipulated genera is monitored so that they are suitable for subsequent use in the manufacture of different types of masses, creams and fillers.

CR 5.3 The manufacture of masses, creams and fillers is monitored, ensuring that they are suitable for subsequent consumption or commercial distribution.

CR 5.4 The packaging of masses, creams and fillers is monitored, ensuring that they are suitable for subsequent consumption or commercial distribution.

CR 5.5 The preservation of masses, creams and fillers is monitored, ensuring that they are suitable for subsequent consumption or commercial distribution.

CR 5.6 The regeneration of masses, creams and fillers is monitored, ensuring that they are suitable for subsequent use or marketing.

CR 5.7 The compliance with the regulations on occupational safety, environmental and hygiene protection, is monitored to avoid occupational, environmental and toxic risks.

CR 5.8 The process of preprocessing, processing, packaging, preservation and regeneration of masses, creams and fillers is monitored to verify that it meets the established quality standards, avoiding possible deviations with respect to its definition and cost.

Professional context:

Production media:

Furniture and machinery of the manufacture of masses, creams and fillers, such as kneading, blender, rolling mill, cold equipment, cooking equipment, auxiliary machines. Pastry utensils. Raw raw materials. Working of pastry. Fire extinguishers and security systems. Cleaning products. Fuels. Appropriate uniforms.

Products and results:

Masses, fillers and creams prepared for packaging, preservation, commercial distribution, regeneration or subsequent manufacture of pastry products. Monitoring of the processes of preworking, processing, packaging and preservation of masses, creams and fillers.

Information used or generated:

Normalized process manuals. Operating manuals for equipment, machinery and installations. Work orders. Fact sheets on food handling in crude oil. Tables of appropriate temperatures. Safety and hygiene standards and food handling standards. Warehouse vouchers. Work and incident record parts. Health records.

COMPETITION UNIT 2: MONITOR EXECUTION AND PRE-PREPARE, ELABORATE, CONSERVE AND REGENERATE ICE-CREAM AND SEMI-COLD

Level: 3

Code: UC1776_3

Professional realizations and realization criteria:

RP 1: Premanufacture and keep in crude all types of ice cream and semi-cold genera, so that they are suitable for consumption and/or the manufacture of different pastry products.

CR 1.1 The internal supply of genera and the setting up of the utensils, equipment and machinery necessary for the preparation of ice-cream and semi-cold, is carried out on the basis of the work order or procedure which the replace.

CR 1.2 The conditioning operations of the raw material are carried out by originating the least merma of the possible genus.

CR 1.3 Crude food treatment techniques are applied, once the genera that needs it has been conditioned.

CR 1.4 Basic raw food treatment techniques and standards apply throughout the process.

CR 1.5 The fractionation, chopping, rationing or other operations are performed by obtaining maximum utilization of the genera according to their subsequent applications and methods of making.

CR 1.6 The preservation of preworking is performed according to its characteristics and storage temperatures, following the established procedures, in the appropriate packaging and with the assigned equipment.

CR 1.7 Cleaning of the utensils, equipment and machinery used in the process is done with the products and methods established.

CR 1.8 Cold and heat equipment is maintained, during handling of raw materials, in the required temperature conditions, acting by manual operations on regulators or means of control processes.

CR 1.9 Energy equipment and media established for processes are used rationally, avoiding consumption, costs and unnecessary wear.

RP 2: Develop all types of ice cream and semi-cold, which are suitable for subsequent consumption.

CR 2.1 The internal sourcing of raw materials or pre-processed products is done for the manufacture of ice-cream and semi-cold.

CR 2.2 The cleaning tasks of the utensils, equipment and machinery used in the process are performed with the frequency, products and methods established.

CR 2.3 The equipment, machinery and energy resources required for the manufacture of ice-cream and semi-cold are used rationally, avoiding consumption, costs and unnecessary wear.

CR 2.4 Food handling and treatment standards apply throughout the process.

CR 2.5 Ice creams are prepared and presented using the elaboration techniques set for each type.

CR 2.6 The semi-cold, mousses, Bavaroises, foams and carls are prepared by applying the elaboration techniques set for each type.

RP 3: Use and preserve ice-cream and semi-cold products that are suitable for subsequent consumption and commercial distribution.

CR 3.1 The packaging and preservation of ice cream and semi-cold is done:

-Considering the characteristics of the product in question.

-Following established procedures.

-On packaging and with assigned equipment.

-At the right temperatures.

-Applying, where appropriate, rapid temperature or freezing abatement techniques.

-Applying, where appropriate, traditional packaging techniques, vacuum and/or with gas mixture injection.

-Presenting the product according to the defined rules.

CR 3.2 Product specifications agreed with the customer are met in terms of packaging, quantities, presentation and labelling.

CR 3.3 The cleaning tasks of the utensils, equipment and machinery used in the process are performed with the frequency, products and methods established.

CR 3.4 Heat and cold equipment are maintained, during processes, in the required temperature conditions, acting by manual operations on the regulators or control means.

CR 3.5 Energy equipment and media established for processes are used rationally, avoiding consumption, costs and unnecessary wear.

RP 4: Regenerate semi-cold ones that are suitable for later use and consumption.

CR 4.1 The preparation of semi-cold utensils, equipment, machinery and supplies is made from the technical tab or procedure to replace it.

CR 4.2 The established methods, utensils, machinery, and equipment are used to regenerate semi-cold at the set temperature.

CR 4.3 The cleaning tasks of the utensils, equipment and machinery used in the process are performed with the frequency, products and methods established.

CR 4.4 Heat and cold equipment are maintained in the required temperature conditions, during the regeneration of semi-cold, acting by manual operations on the regulators or process control means.

CR 4.5 Energy equipment and media established for processes are used rationally, avoiding consumption, costs and unnecessary wear.

RP 5: Monitor the processes of pre-production, processing, packaging, preservation and regeneration of ice-cream and semi-cold, so as to avoid or correct possible deviations from the definition and cost of the product, its rules basic treatment and the quality standard set.

CR 5.1 Handling of all types of genera is monitored so that they are suitable for subsequent use in the manufacture of different types of ice-cream and semi-cold.

CR 5.2 the crude conservation of the manipulated genera is monitored so that they are suitable for subsequent use in the manufacture of different types of ice-cream and semi-cold.

CR 5.3 The packaging of ice-cream and semi-cold is monitored, ensuring that they are suitable for subsequent consumption or commercial distribution.

CR 5.4 The preservation of ice-cream and semi-cold is monitored, ensuring that they are suitable for subsequent consumption or commercial distribution.

CR 5.5 Semi-cold regeneration is monitored, ensuring that they are suitable for subsequent use or marketing.

CR 5.6 The compliance with the regulations on occupational safety, environmental protection and hygiene, is monitored to avoid occupational, environmental and toxic risks.

CR 5.7 The process of pre-processing, processing, packaging, preservation and regeneration of ice-cream and semi-cold is monitored to verify that it complies with established quality standards, avoiding possible deviations from the its definition and cost.

Professional context:

Production media:

Furniture and machinery of the ice cream section, such as heladora, mixer, mixer, cold equipment, cooking equipment and auxiliary machines. Pastry utensils and ice cream parlours. Raw materials. Working of pastry. Fire extinguishers and security systems. Cleaning products. Fuels. Appropriate uniforms.

Products and results:

Pre-processing and conservation of raw materials for ice cream and semi-cold. Manufacture of ice-cream and semi-cold for marketing. Packaging and preservation of ice-cream and semi-cold for commercial consumption and distribution. Regeneration of semi-cold for use and consumption. Monitoring of processes for the preparation, processing, packaging and preservation of ice-cream and semi-cold. Regeneration of semi-cold.

Information used or generated:

Normalized process manuals. Operating manuals for equipment, machinery and installations. Work orders. Fact sheets on food handling in crude oil. Temperature tables. Safety and hygiene standards and food handling standards. Warehouse vouchers. Work and incident record parts. Health records.

COMPETITION UNIT 3: MONITOR EXECUTION AND PRE-PREPARE, DEVELOP, CONSERVE AND REGENERATE CONFECTIONERY AND CHOCOLATE PRODUCTS

Level: 3

Code: UC1777_3

Professional realizations and realization criteria:

RP 1: Premanufacture and preserve all types of genera in crude, so that they are suitable for the production of different confectionery and chocolate products.

CR 1.1 The internal supply of genera and the setting up of the utensils, equipment and machinery necessary for the preparation of confectionery and chocolate products is carried out on the basis of the work order or procedure to replace it.

CR 1.2 Previous gender conditioning operations are performed, resulting in the smallest possible reduction.

CR 1.3 Basic raw food processing techniques and standards are applied, once their handling is completed in those genera who need it.

CR 1.4 Fractionation, rationing, or other operations are performed by obtaining maximum use of the genera according to their subsequent applications and methods of manufacture.

CR 1.5 The preservation of preworking is performed according to its characteristics and storage temperatures, following the established procedures, in the appropriate packaging and with the assigned equipment.

CR 1.6 The cleaning of the utensils, equipment and machinery used in the process is done with the products and methods established.

CR 1.7 Cold and heat equipment is maintained, during handling of raw materials, in the required temperature conditions, acting by manual operations on regulators or means of control processes.

CR 1.8 Energy equipment and media established for processes are used rationally, avoiding consumption, costs and unnecessary wear.

RP 2: Develop all kinds of confectionery and chocolate products, for use and subsequent marketing.

CR 2.1 The internal sourcing of raw materials or pre-prepared products is done for the preparation and presentation of confectionery and chocolate products.

CR 2.2 The cleaning tasks of the utensils, equipment and machinery used in the process are performed with the frequency, products and methods established.

CR 2.3 The equipment, machinery and energy resources required for the preparation and presentation of confectionery and chocolate products are used rationally, avoiding consumption, costs and unnecessary wear.

CR 2.4 Food handling and treatment standards apply throughout the process.

CR 2.5 Confectionery products, such as candies, beetles and turrums, are prepared and presented by applying established manufacturing techniques.

CR 2.6 Chocolates, such as chocolates and truffles, among others, are prepared and presented by applying established manufacturing techniques.

RP 3: Use and preserve all types of confectionery and chocolate products that are suitable for subsequent consumption and commercial distribution.

CR 3.1 Packaging and preservation of confectionery and chocolate products is performed:

-Considering the characteristics of the product in question.

-Following established procedures.

-On packaging and with assigned equipment.

-At the right temperatures.

-Applying, where appropriate, traditional packaging techniques, vacuum and/or with gas mixture injection.

-Presenting the product according to the defined rules.

CR 3.2 Product specifications agreed with the customer are met in terms of packaging, quantities, presentation and labelling.

CR 3.3 The cleaning tasks of the utensils, equipment and machinery used in the process are performed with the frequency, products and methods established.

CR 3.4 Heat and cold equipment are maintained, during processes, in the required temperature conditions, acting by manual operations on the regulators or control means.

CR 3.5 Energy equipment and media established for processes are used rationally, avoiding consumption, costs and unnecessary wear.

RP 4: Monitor the processes of pre-processing, processing, packaging and preservation of confectionery and chocolate products, so as to avoid or correct possible deviations from the product definition and cost, basic standards of treatment and the standard of quality established.

CR 4.1 Handling of all types of genera is monitored so that they are suitable for use in the manufacture of different confectionery and chocolate products for subsequent marketing.

CR 4.2 The crude conservation of the manipulated genera is monitored so that they are suitable for subsequent use in the manufacture of various confectionery and chocolate products for their subsequent use. marketing.

CR 4.3 Packaging of confectionery and chocolate products is monitored, ensuring that they are suitable for subsequent consumption or commercial distribution.

CR 4.4 The preservation of confectionery and chocolate products is monitored, ensuring that they are suitable for subsequent consumption or commercial distribution.

CR 4.5 The compliance with the regulations on occupational safety, environmental protection and hygiene, is monitored to avoid occupational, environmental and toxic risks.

CR 4.6 The process of pre-processing, processing, packaging and preservation of confectionery and chocolate products is monitored to verify that it complies with established quality standards, avoiding possible deviations with respect to its definition and cost.

Professional context:

Production media:

Furniture and machinery for the manufacture of confectionery and chocolate products, such as tempering, bathing, refining, cold equipment, cooking equipment and auxiliary machines. Pastry utensils. Raw materials. Working of pastry. Fire extinguishers and security systems. Cleaning products. Fuels. Appropriate uniforms.

Products and results:

Preworking and conservation of raw materials for the manufacture of confectionery and chocolate products. Manufacture of confectionery and chocolate products for use and subsequent marketing. Packaging and preservation of confectionery and chocolate products for use and subsequent marketing. Supervision of processes for the preparation, processing, packaging and preservation of confectionery and chocolate products.

Information used or generated:

Normalized process manuals. Operating manuals for equipment, machinery and installations. Work orders. Fact sheets on food handling in crude oil. Tables of appropriate temperatures. Safety and hygiene standards and food handling standards. Warehouse vouchers. Work and incident record parts. Health records.

COMPETITION UNIT 4: MONITOR AND RUN THE FINISHING AND PRESENTATION OPERATIONS OF PASTRY PRODUCTS

Level: 3

Code: UC1778_3

Professional realizations and realization criteria:

RP 1: Select all types of generated genres and products, necessary for the assembly, completion, decoration and presentation of pastry products.

CR 1.1 The internal supply of genera, processed products, utensils, equipment and machinery necessary for the assembly, completion, decoration and presentation of pastry products, is carried out from the order of job or procedure to replace it.

CR 1.2 Prior processing of raw materials and processed products is performed, resulting in the least possible reduction.

CR 1.3 Operations such as fractionation, rationing, or other operations are performed by making maximum use of the genera according to their subsequent applications.

CR 1.4 Cleaning the utensils, equipment and machinery used in the process is done with the established products and methods.

CR 1.5 Energy equipment and media established for processes are used rationally, avoiding consumption, costs and unnecessary wear.

RP 2: Assemble pastry elaborations so that they conform to end products that meet customer specifications.

CR 2.1 The assembly of pastry making, such as biscuit, creams and baths, among others, is executed by complying with the product's technical tab and the customer's specifications.

CR 2.2 Food handling and treatment standards apply throughout the process.

CR 2.3 The cleaning tasks of the utensils, equipment and machinery used in the process are performed with the frequency, products and methods established.

CR 2.4 Energy equipment and media needed to assemble all kinds of pastry products are used rationally, avoiding consumption, costs and unnecessary wear.

CR 2.5 Heat and cold equipment are maintained, during processes, in the required temperature conditions, acting by manual operations on the regulators or control means.

RP 3: Decorate and present all types of pastry products, so that they are attractive to customers and meet the agreed specifications.

CR 3.1 The decorative model is designed, if necessary, using imagination and creativity to make it attractive to the client.

CR 3.2 The appropriate decoration technique for each pastry making is selected according to the product, the taste of the customers and the current trends.

CR 3.3 The decoration of pastry making such as tarts, cakes and desserts, among others is done according to the previously defined design and the selected techniques.

CR 3.4 The presentation of the pastry product, finished and decorated, is designed and executed, if necessary, using imagination and creativity to make it attractive to the client.

CR 3.5 The cleaning tasks of the utensils, equipment and machinery used in the process are performed with the frequency, products and methods established.

CR 3.6 The energy equipment and media needed to decorate all kinds of pastry making are used rationally, avoiding consumption, costs and unnecessary wear.

CR 3.7 Food handling and treatment standards are met throughout the process.

CR 3.8 Heat and cold equipment are maintained, during processes, in the required temperature conditions, acting by manual operations on the regulators or control means.

RP 4: Use and preserve all types of pastry products so that they are suitable for subsequent consumption and commercial distribution.

CR 4.1 Packaging and preservation of finished and decorated pastry products is performed:

-Considering the characteristics of the product in question.

-Following established procedures.

-On packaging and with assigned equipment.

-At the right temperatures.

-Applying, where appropriate, traditional packaging techniques, vacuum and/or with gas mixture injection.

-Presenting the product according to the defined rules.

CR 4.2 Product specifications agreed with the customer are met in terms of packaging, quantities, presentation and labelling.

CR 4.3 The cleaning tasks of the utensils, equipment and machinery used in the process are performed with the frequency, products and methods established.

CR 4.4 Heat and cold equipment are maintained, during processes, in the required temperature conditions, acting by manual operations on the regulators or control means.

CR 4.5 Energy equipment and media established for processes are used rationally, avoiding consumption, costs and unnecessary wear.

RP 5: Monitor the processes of termination, presentation, packaging and preservation of pastry products, so as to avoid or correct possible deviations from the definition and cost of the product, its basic standards treatment and the quality standard set.

CR 5.1 Handling of all types of genera is monitored so that they are suitable for use in the manufacture of different pastry products for subsequent marketing.

CR 5.2 The packaging of pastry products is monitored, ensuring that they are suitable for commercial distribution.

CR 5.3 The preservation of finished pastry products is monitored, ensuring that they are suitable for further distribution and marketing.

CR 5.4 The compliance with the regulations on occupational safety, environmental and hygiene protection, is monitored to avoid occupational, environmental and toxic risks.

CR 5.5 The process of completion, presentation, packaging and preservation of pastry products is monitored to verify that it complies with established quality standards, avoiding possible deviations from its definition and cost.

Professional context:

Production media:

Furniture and machinery for finishing and presenting pastry products, such as bath, burners, cold equipment and auxiliary machines. Pastry utensils. Raw materials. Working of pastry. Fire extinguishers and security systems. Cleaning products. Fuels. Appropriate uniforms.

Products and results:

Selection of genres and products made for the assembly, completion, decoration and presentation of pastry products. Assembly of pastry making according to customer specifications. Decoration and presentation of all kinds of pastry products. Supervision of processes for the completion, presentation, packaging and preservation of pastry products.

Information used or generated:

Normalized process manuals. Operating manuals for equipment, machinery and installations. Work orders. Technical sheets. Tables of appropriate temperatures. Safety and hygiene standards and food handling standards. Warehouse vouchers. Work and incident record parts. Health records.

COMPETITION UNIT 5: MANAGE SOURCING PROCESSES IN PASTRY

Level: 3

Code: UC1779_3

Professional realizations and realization criteria:

RP 1: Define and organize technical processes for the supply and storage of beverages, raw and semi-finished genera, culinary and other materials of the production of pastry, generating the information technical or giving the necessary instructions to ensure the quality of the supplies.

CR 1.1 The needs of raw materials, genera and beverages to be provided for the production and sale of pastry products, are concretized, specifying their level of quality and the characteristics of Commercial identification that will facilitate the order.

CR 1.2 The quality of the goods is determined taking into account the commercial offer and the economic objectives of the establishment.

CR 1.3 The operations and phases of the provisioning process are established, determining the characteristics of quantity, quality, expiration, packaging, temperature, and health to be controlled at the reception.

CR 1.4 The distribution of the various zones or areas of storage and circulation are defined with logical criteria.

CR 1.5 The operations, phases and critical points of the storage and supply process are established, taking into account the organoleptic characteristics, the conditions of conservation of the goods, their rotation, the risk factors and applicable hygiene-health regulations.

CR 1.6 Equipment and machines that can be used in the handling and conditioning of provisions are defined for possible selection and purchase.

CR 1.7 Human and material resources are allocated, optimizing the process and taking into account the expected quality levels.

CR 1.8 Control procedures are established to determine the capacity and effectiveness of technical procurement, storage, and distribution processes.

CR 1.9 The selection of bulk products and the production of less waste are preferred to those presented in individual packages.

RP 2: Apply supply control systems in a way that meets the requirements of production and the economic objectives of the pastry shop.

CR 2.1 In the application of the provisioning control system it is contemplated:

-The process of selecting the provisioning sources.

-Tracking orders.

-The receiving administrative process.

-Approval of payment to suppliers.

-The control of the stores.

CR 2.2 The procurement specification standards for each of the items you need to purchase are set up with your collaborators.

CR 2.3 When selecting providers are taken into account as criteria that:

-The quality of the product conforms to the previously set levels.

-The delivery time is timely.

-The price is in line with the quality of the goods, the payment terms and the delivery time.

RP 3: Direct the management of purchases and receipt of goods necessary to meet the requirements of the production of pastry.

CR 3.1 The quantitative and qualitative characteristics of each of the usable genera are identified, by making the technical specification sheets.

CR 3.2 Technical specification sheets are updated in accordance with changes in the market and in the pastry offerings.

CR 3.3 The operations and phases of the procurement process are verified in terms of their development according to the guidelines on quantity, quality, expiry, packaging, temperature and health characteristics established for the control in the reception of the genera.

CR 3.4 In the purchase application, it is established that the production forecasts, stocks and the minimum and maximum stocks previously determined have been taken into account.

CR 3.5 It is ensured that the receipt of the requested items is made by checking that they comply with the purchase request and the quality standard.

RP 4: Manage the storage of food, beverages, and materials that are received from the production of pastry, so that they are kept in perfect condition until they are used.

CR 4.1 It is ensured that the storage of the goods takes into account their organoleptic characteristics, temperature and degree of moisture conservation, storage standards, their rotation and risk factors.

CR 4.2 It is ensured that the warehouse tab is formalized according to the established procedures.

CR 4.3 It is ensured that the items are stored according to the rationalisation criteria that facilitate their sourcing and distribution.

CR 4.4 It is ensured that the bad status or breakage of the goods under storage are taken into account for the provisioning control.

CR 4.5 The cleaning, environmental and sanitary conditions of the warehouses, which prevent harmful bacteriological development and ensure conservation, are the object of verification for their compliance.

RP 5: Direct the formalization and control of the inventories of goods, utensils, furniture and equipment of the production of pastry, so that you can know its quantity, degree of rotation and conservation, lending technical and operational assistance.

CR 5.1 The procedures for economically valuing stocks and casualties and for drawing up replacement and amortization plans are established.

CR 5.2 Short-, medium-and long-term reorder and amortization plans are made taking into account the usage forecasts for each predetermined period.

CR 5.3 Stock inventories and casualty records are assigned, for completion, to the right people, giving the instructions precisely and clearly, setting the most convenient dates, times and times, and providing technical and operational assistance if necessary.

CR 5.4 The results of the controls are verified by making, if necessary, the samples that are accurate and ordering the appropriate corrections.

CR 5.5 The updates to these inventories are assured, always maintaining the minimum stock set for the use of culinary genres, beverages, other materials, equipment and utensils.

CR 5.6 The necessary reports relating to the quantity, level of consumption and degree of rotation and conservation of goods, equipment and utensils are carried out, economically valuing the stocks, losses and needs of replenishment, and by preparing the corresponding requests.

RP 6: Monitor the supply and storage processes of the production of pastry products, so as to avoid and correct possible deviations from the cost of the product and the quality standard set.

CR 6.1 The relevant instructions for the supply and storage of the own genera of the pastry production are transmitted in a clear manner, verifying that they have been assimilated by their collaborators, assisting them and training them if necessary.

CR 6.2 The deviations, anomalies or faults detected in the supply and storage of the genera of the pastry production, are verified in terms of their solution.

CR 6.3 It is proven that the dependent personnel have performed their tasks in accordance with the plans and instructions that have been established, and in accordance with the general and specific safety and hygiene rules of the activity.

CR 6.4 It is proven that the results satisfy the established quality levels, taking the appropriate measures and giving appropriate treatment to the "non-compliance".

CR 6.5 The process is operationally involved in the process of unforeseen causes and technical and quantitative inadequacies of personnel.

Professional context:

Production media:

Computer equipment. Specific software for provisioning. Equipment and office equipment. Measuring equipment and instruments. Warehouses. Refrigeration equipment. Vacuum packer. Raw materials and adjuvants. Culinary elaborations. Drinks. Conditioning material, such as packaging, labels or other. Fire extinguishers and security systems. Appropriate uniforms.

Products and results:

Definition and organization of technical processes for the supply and storage of genera, beverages and the production of pastry products. Application of provisioning control systems. Management of purchases and reception of goods. Management of storage of food, beverages and other genera of the production of pastry. Formalization and inventory control. Supervision of processes of sourcing and storing of own genera of the production of pastry.

Information used or generated:

Standard process and operational manuals. Manuals for the operation of equipment, machinery and facilities for the reception and storage of goods. Work orders. Standard documents, such as inventories, reliefs, order vouchers, technical specification sheets, and consumer control tokens. Temperature tables. Safety and hygiene-sanitary and food handling standards.

COMPETITION UNIT 6: DESIGN AND MARKET PASTRY PRODUCTS

Level: 3

Code: UC1780_3

Professional realizations and realization criteria:

RP 1: Perform organoleptic analysis of raw materials for selection and use in pastry, identifying their characteristics, basic flavors and most common alterations, using the appropriate vocabulary and formalizing the chips corresponding.

CR 1.1 Raw materials are selected for organoleptic analysis in order to assess their possible acquisition and use in new or already offered pastels:

-Preparing the useful and raw materials needed for organoleptic analysis.

-Proving the environmental conditions of lighting, temperature, odours, noise and comfort level most appropriate for the organoleptic analysis.

-Selecting the attributes to be measured.

-Deciding the type of scale to be applied for each sensory test, based on the attributes to be measured and the proposed objectives.

CR 1.2 The organoleptic analysis of the raw materials is done by recognizing and quantifying their sensory attributes:

-Checking that the raw material meets the characteristics of the established pattern, taking into account its commercial classification, designation of origin, if it has, and other possible standards.

-Using the senses and applying the selected measure scales.

-Maintaining a level of concentration such that it minimises distractions and discriminates against those physiological or psychological factors that may affect the results.

-Reiterating the organoleptic analysis to check the quality constancy of the product provided by the supplier.

-Following a logical order and with sufficient time for it to be performed rigorously.

-Identifying product characteristics for performance, expiration, and storage conditions.

-Identifying and weighting the main benefits and limitations of the products.

-Formalizing the tokens for the assessment in the organoleptic analysis and applying the established scoring rules.

-Meeting hygienic and sanitary standards and food handling.

CR 1.3 The analyzed products are evaluated and classified based on the assigned target or elaboration:

-Valoring product characteristics in terms of performance, expiration, and storage conditions.

-interpreting the results of sensory analysis of raw materials, for further practical application.

-Realizing the annotations consistently and reliably.

-Attending to the behavior and evolution of an already analyzed raw material and its unalterability during its conservation.

-Estimating the adequacy of the raw materials analyzed for the purposes and objectives for which it is carried out.

RP 2: Regularly analyze the market situation in which the business is located, in order to maintain its competitiveness.

CR 2.1 The market is determined periodically, to position the activity of the establishment.

CR 2.2 Competition is periodically analyzed within the defined market, with the intention of identifying the characteristics of each of its components.

CR 2.3 The product and service to be offered is determined based on the defined public and based on the weaknesses, threats, strengths and opportunities that are detected.

CR 2.4 Establishment positioning is determined based on the analysis of the situation achieved to achieve the established business objectives.

RP 3: Propose new pastry products and innovate on existing products both in their definition and in the process of making them, applying different technologies, so that they are suitable for consumption and marketing.

CR 3.1 Possible lines of research are defined on the basis of economic, gastronomic or market objectives, among others.

CR 3.2 Raw materials and food genera are selected based on the previously defined research line.

CR 3.3 The components of selected raw materials and food genera such as, proteins, carbohydrates, and lipids are identified using nutritional information.

CR 3.4 The physico-chemical characteristics and qualities of the identified components are valued to predict outcomes in the application of a particular technique.

CR 3.5 The identified components are valued according to dietary and nutrition standards for the achievement of healthy eating.

CR 3.6 The techniques and raw materials to be used are selected based on the expected results.

CR 3.7 The selected techniques are applied, where necessary, successive modifications on variables such as temperature, density, time, additives and technological aids, among others, depending on the expected results.

CR 3.8 New products or existing improvements are proposed based on the assessment of the results obtained

RP 4: Define all types of pastry offerings in terms of products and services, so that they are attractive, balanced and appropriate for a defined audience.

CR 4.1 The pastry offering, is designed based on:

-Market criteria, such as the needs and tastes of potential customers and end recipients.

-Economic criteria, such as the physical, human and economic means available for production and service.

-Organizational criteria, such as the average time between the production and consumption of the supply or the possibilities of supply of raw materials and the seasonality of the products.

-Dining criteria, such as variety and nutritional value of food.

CR 4.2 The system of rotation of the pastry offers is established, allowing to change them according to the evolution of the habits and tastes of the clientele.

CR 4.3 The dietary and nutrition standards apply at all times, with the clear goal of healthy eating.

CR 4.4 It is established that the printed presentation of the pastry offers is formalized taking into account the category of the establishment, the economic objectives and the corporate image.

CR 4.5 The prices, as well as the applicable additional charges, are concretized on the basis of the product and service offered and the supply and demand, in order to compete in optimal market conditions.

RP 5: Markup the supply of the pastry shop in a way that meets the needs of the customer and gets optimal income and returns for the company.

CR 5.1 Customer's motivations are identified with the aim of satisfying them, giving you an attention that meets your expectations.

CR 5.2 Customer advice is provided in the sales process, informing you about the options available and advising you, depending on your preferences and possibilities, with the intention to meet your needs and reach the operational objectives of the business.

CR 5.3 The reservation of services or products is managed effectively, informing the customer of the outcome and, in the case of non-confirmation, restarting the interaction with the client to offer alternative options appropriate.

CR 5.4 Customer communication is performed as smoothly as possible, using the most effective means available at any time.

RP 6: Promote the supply of the pastry shop by awakening the buying interest with the aim of loyalty to the clientele.

CR 6.1 Information about current and potential customers is obtained by complying with current regulations, creating databases of the same and incorporating information about their preferences, demands, levels of spending and other commercial interest, which will enable in the future to identify the needs of each of them.

CR 6.2 Promotion actions aimed at loyalty to current customers and capturing new clients are designed and programmed, developing the support elements for them.

CR 6.3 Promotion actions are executed by tracking them, evaluating their results, and making the corresponding reports.

CR 6.4 Service delivery agreements are proposed and negotiated with current or potential clients within the framework of the entity's business policy and guidelines and its scope of responsibility.

CR 6.5 The promotion elements are arranged, organizing the exhibition zones with criteria of dynamism and attraction for the clients.

Professional context:

Production media:

Tasting useful. Taster card. Analysis of possible applications of the genera. Technological equipment and experimentation with food for use in pastry. Computers with management software and Internet connection. Printers. Fax machines. Phones. Printed and administrative documents, both own and suppliers. Information documentation. Promotional material and support to the documentation issued. Miscellaneous office material. Food genera.

Products and results:

Cata, valuation and selection of foods for use in pastry. Proposals for new pastry products or improvements to existing ones. Analysis of the pastry market. Promotional actions for pastry products and services. Design of letters of desserts or analogues. Prices and rates of pastry products and services. Order management, reconfirmation and modifications or cancellations of formalized pastry services. Various complementary information, such as description of offers and information on other pastry services. Charge and credit notes, such as invoices and formalized credits. Records and files formalised. Internal and external documents of the design and marketing of referenced, controlled and archived pastry products. Information and advice on the available pastry offer. Payment documents or confirmation of pastry services.

Information used or generated:

Standard tasting documents. Tasting methodology. Scales for sensory analysis. Food information for use in pastry. Information about suppliers. Information on designations of origin of the food for use in pastry. Safety, hygiene and food handling standards. Information on the commercial presentation of the genera. Nutritional information and food composition tables. Technology applicable to the pastry. Data protection regulations. Printed information, on magnetic media and on Web pages on: Requirements and regulations applicable to this type of service, regulations of suppliers and service providers, internal regulations of the company. Media: External information: official rates of prices, letters or advertising documents. Internal information: instructions, orders, memos, circulars, memoirs, reports, guides, and manuals.

COMPETITION UNIT 7: DIRECTING AND MANAGING A PRODUCTION AND SALES ESTABLISHMENT OF PASTRY PRODUCTS

Level: 3

Code: UC1781_3

Professional realizations and realization criteria:

RP 1: Establish the basic lines of a production and sales establishment of pastry products, to define viable projects in your environment.

CR 1.1 The basic idea of the project and its essential characteristics are identified as a pre-study step.

CR 1.2 Market analysis and target audience is developed to understand the potential qualities of the environment and as a pre-investment step.

CR 1.3 The product or product definition is identified in the project in order to determine the business plan.

CR 1.4 The equipment of the different areas that make up the project is identified to determine the required investment.

CR 1.5 Investment needs are calculated to determine sources of financing.

CR 1.6 The physical distribution of the production unit is defined according to the legal requirements and the most advisable accessibility and ergonomics criteria.

CR 1.7 The revenue and cost structure is determined to assess the economic viability of the business plan.

RP 2: Propose viable targets and plans for the production and sale of pastry products, so that they are integrated into the overall planning of the company.

CR 2.1 The overall plans of the company and its area of action are recognized to design the performance that leads to its achievement.

CR 2.2 The particular objectives for the establishment of production and sale of pastry products are defined for their proposal to the higher instances.

CR 2.3 The policy options are identified and evaluated by selecting the most appropriate for the objectives set, taking into account the availability of resources and the company's characteristics.

CR 2.4 Plans and actions are formulated and quantified to assess their feasibility in order to achieve the objectives set within their area of responsibility.

RP 3: Establish the organizational structure and management systems for the production and sale of pastry products, so that they are adapted to the actual needs of the shop.

CR 3.1 The organizational structure type is determined to meet the set goals and schedule.

CR 3.2 Internal functions, tasks, and relationships are defined and documented to craft the recruitment plan.

CR 3.3 The necessary resources are deducted from the objectives set.

CR 3.4 The work is organized and distributed among the human team of its dependency so that all the tasks to be developed are assigned to those responsible.

CR 3.5 The file systems, internal management of the information and organization of the media are established for internal use.

CR 3.6 The transmission and distribution circuits of the information are established and their suitability is verified to facilitate upward, downward and horizontal communication.

RP 4: Define the recruitment, recruitment and recruitment plan for the establishment of production and sale of pastry products to determine the necessary profiles and keep all the jobs covered in the framework of the existing legislation.

CR 4.1 Jobs are determined in a way that covers all the needs of the establishment.

CR 4.2 The different professional profiles required are defined according to the description of the established jobs.

CR 4.3 The internal and external recruitment sources are identified to select the appropriate jobs.

CR 4.4 The techniques present in the team selection process are defined for subsequent application.

CR 4.5 Interdepartmental functions, tasks, and relationships are defined and documented to craft the recruitment plan.

CR 4.6 The current labour law applies to the management of the workforce and to motivate staff.

RP 5: Apply a management style that involves the team in the objectives of establishing the production and selling of pastry products to respond to the company's plans and its customers.

CR 5.1 The objectives of the establishment are explained, for their understanding by the team, so that they are involved in them and their integration in the company is favoured.

CR 5.2 Staff motivation activities are selected and implemented in a way that encourages teamwork, initiative, effort and creativity.

CR 5.3 Information and instructions are transmitted to the team in such a way as to ensure their understanding.

CR 5.4 Meetings with the team for setting and tracking targets are set and directed to involve you in them.

CR 5.5 The training of the dependent team is provided to facilitate their integration into the company, the effective implementation of the assigned tasks and the subsequent delegation of functions.

CR 5.6 The delegation of functions is applied to ensure professional development and maintenance of a high level of motivation.

CR 5.7 Productivity and achievement of team objectives are evaluated, to recognize success and to correct attitudes and actions.

CR 5.8 The system of recognition is applied to contribute to the team's involvement in achieving the objectives of the establishment.

Professional context:

Production media:

Computer equipment. Software. Media and office materials in general. Floor plans. Means for the control of times.

Products and results:

Business Plan. Efficient planning, organization and control of the production and sale of pastry products for their responsibility. Team recruitment plan. Management, coordination and motivation of the dependent team. Control systems defined and applied. Cost optimization. Performance and cost-effectiveness assessed. Organization, implementation and control of the establishment policy. Establishment plans for production and sales of pastry products.

Information used or generated:

Planning manuals. File manuals and information management. Administrative procedure manuals. Communication manuals. Management reports. Establishment plans for production and sales of pastry products.

COMPETITION UNIT 8: PERFORM THE ECONOMIC-FINANCIAL MANAGEMENT OF A PASTRY SHOP

Level: 3

Code: UC1782_3

Professional realizations and realization criteria:

RP 1: Design and execute budgetary control processes for establishments, areas or pastry departments with the aim of making timely financial economic decisions.

CR 1.1 The structure and composition of the various periodic budgets of an establishment, area or department, such as investment and financing, exploitation and treasury, is designed to serve as a starting point for the definition of the budgetary control system.

CR 1.2 The different budgets for specific periods are designed to provide the means for the established structure and composition, with the aim of being used as an instrument of control.

CR 1.3 The continuous monitoring of budgets is done as the activity for each reference period is developed, comparing the expected data with those actually achieved.

CR 1.4 Budget deviations are calculated and analyzed in each period to establish the causes that motivate them.

CR 1.5 Corrective measures are applied and controlled to eliminate the causes of deviations and to achieve the stated objectives.

RP 2: Receive, control and account for all documents of an administrative, economic or financial nature related to establishments, areas or departments of pastry, satisfying at all times the obligations administrative, accounting and tax enforcement.

CR 2.1 The system of reception, order, classification and archiving of all documentation related to the establishment, area or department is designed with the clear objective of later dealing with the economic information precise.

CR 2.2 All documentation of an administrative, economic and financial nature that reaches the establishment by any of the possible means, be it telematic, in hand or by mail is received according to the pre-established parameters as a first step for further treatment.

CR 2.3 The classification and sorting system of the documentation is designed according to the parameterization established in advance, clearly distinguishing different groups of documents, such as purchase or sale albarans, invoices, Bank vouchers, payroll and extra-accounting information, to ensure the processing of data in the following phases.

CR 2.4 The file of the sorted and sorted documentation is designed, with the aim of being treated according to the established system.

CR 2.5 The main accounting standards that apply to the corresponding working environment based on the legal personality of the establishment are precisely identified and interpreted as an indispensable element. for the correct management of the area.

CR 2.6 The main taxes and their basic characteristics that apply to the type of business based on the legal personality of the same, are identified, interpreted and understood precisely to allow to work for the establishment in the framework of legality.

RP 3: Facturing and performing collections as well as managing potential credit charges to customers of establishments, areas or pastry departments, with the intention of properly liquidating the services provided.

CR 3.1 The billing process is established on the basis of the fixing, analysis and control of the sales prices of all the products and services of pastry offered.

CR 3.2 The billing system is designed and controlled based on the various possible systems, such as spot sales, advances, or sales on credit, and to manage this process rigorously.

CR 3.3 The correct operation of the process is based on the management and control of all instruments, both billing and collection, such as cash registers, printers, point-of-sale terminals, and the domain of all additional components that affect them, such as debit and credit cards.

CR 3.4 The checking of the daily closure of the production and settlement of cash is executed and procedures and is checked on the basis of the daily production closure according to the rules and procedures established with the intention of ensure that the charge matches what is produced.

CR 3.5 Non-cash sales are liquidated with the realization and verification of potential invoices, as well as any potential albarans or advances that may be generated.

CR 3.6 Possible returns for services not enjoyed and already charged or charged are calculated and verified with the objective of adjusting the actual customer balances.

CR 3.7 The procedures that affect the documents generated in the billing and collection process and their subsequent file are designed and controlled.

CR 3.8 The evolution of customer accounts is checked to verify that their balances are within authorized limits.

CR 3.9 The recovery of past due balances is made from customer credit accounts, resolving potential discrepancies, charging amounts due and extending the credit documents for collections.

RP 4: Order and execute supplier invoices and liquidations, resolving discrepancies and incidents that may occur and coordinate these settlements with the management of charges, with the intention of avoiding suspensions of payments.

CR 4.1 All outstanding balances with suppliers and their corresponding maturities are calculated and verified through a real-time record of outstanding payments.

CR 4.2 Debt settlements with suppliers are controlled by giving timely orders to proceed with their settlement at the time of their maturities.

CR 4.3 Incorrect charge regularisation requests are processed and verified with the intention of adjusting these balances.

CR 4.4 The accounting and administrative incidents and claims, both internal and external, are investigated and resolved.

CR 4.5 Payment management and settlement should be coordinated at all times with the management of charges to ensure that no payment insolvencies are generated.

RP 5: Analyze the information derived from pastry business accounting reports to assess the operation and profitability of the establishments, areas or departments and to implement appropriate corrective measures in following periods with the intention of optimizing the economic results.

CR 5.1 The balance sheet and the business results account are interpreted and analyzed, with a view to calculating the basic ratios to determine the level of performance and profitability of the business.

CR 5.2 The financial economic health of the business is determined and interpreted based on the results previously calculated, both short and long-term.

CR 5.3 The current revenue situation is analyzed to define and monitor corrective measures that improve profitability through increased profitability.

CR 5.4 The cost structure is designed by clearly segregating material consumption, personnel costs and overhead costs.

CR 5.5 The establishment and control of the scandalous and technical files allow the verification of theoretical and real consumption in order to optimize the same.

CR 5.6 Staff costs are calculated and controlled, clearly differentiating the different items that make up them.

CR 5.7 The main general costs are calculated and controlled, especially those that are capable of acting, such as supplies, telephone, cleaning, office equipment and press, among others.

CR 5.8 All the costs of the establishment, area or department are analyzed in detail, determining the causes of their values with the intention of designing and implementing corrective actions to improve the profitability of the business through optimization of costs.

RP 6: Control consumption so that you can determine the costs of the goods used for pastry and make the best use of the products.

CR 6.1 Order vouchers are checked to be performed according to the rules set.

CR 6.2 Transfer vouchers from products transferred to other departments are checked to be formalized so that their actual cost can be known.

CR 6.3 All data for reception, storage, distribution and consumption are checked and recorded on the media and with the established procedures and codes.

Professional context:

Production media:

Computers, peripherals, DVD drives, USB connections, and magnetic stripe readers. IT applications with Internet connection and management. Printers. Dataphones. Fax machines. Phones. Printed and administrative documents, both own and suppliers. Miscellaneous office material.

Products and results:

States and lists of formalized customer accounts. Notes and requests for regularization of formalized incidents. Miscellaneous administrative documents originated by the purchasing, sales, collection and payment processes. Inventories and tonnage carried out and controlled. Documents sent to financial institutions of means of payment of the clients. Invoices and credit notes to formalized clients. States and lists of formalized customer accounts. Charges made and their corresponding receipts for recovery. Parts of purchases to formalized suppliers. Payments made and subsequent payment documents and receipts formalised. Box and bank control carried out and subsequent reports or formalised records. Replenishment and control of stocks of material and documents, and subsequent formalised records. Control of sales and documents issued. Control of consumption and cost estimation.

Information used or generated:

The one contained in the management computing applications. Rules, procedures and internal methods of the company. Bank information. Operational manuals, instructions, orders, memos, circulars, memoirs, reports and guides, among others. Documents such as parts and sales reports, service provider documents, albarans, invoices, receipts, accounting documents, credit notes, item of incidents, accounting and administrative claims, documents and records of the foreign currency transactions and traveller's cheques, printed for the cash-flow and cash-summary record.

COMPETITION UNIT 9: ACT UNDER SECURITY, HYGIENE AND ENVIRONMENTAL PROTECTION STANDARDS IN HOSPITALITY

Level: 2

Code: UC0711_2

Professional realizations and realization criteria:

RP 1: Apply and control the personal hygiene rules laid down in the current regulations, ensuring the safety and health of food products and hospitality activities.

CR 1.1 Regulatory clothing and equipment are used, kept clean and in good condition and renewed with the established periodicity.

CR 1.2 The required state of cleaning and personal grooming is maintained, especially for those parts of the body that may come into contact with food.

CR 1.3 The established warning procedures are followed in case of disease that can be transmitted through food.

CR 1.4 Skin injuries or injuries that may come into contact with food are protected with a waterproof bandage or cover.

CR 1.5 The habits, gestures, or practices that might project germs or negatively affect food products are avoided.

CR 1.6 The current legislation on food hygiene and handling is found to be in compliance with the deficiencies observed.

RP 2: Maintain and control the work areas and facilities of the hospitality establishment and in particular food and beverage preparation and service within the hygienic standards required by production and by the current regulations.

CR 2.1 The environmental conditions of light, temperature, ventilation and humidity are verified to be used to carry out the activities of the establishment and in particular the production and service of food and beverages.

CR 2.2 The hygienic-sanitary characteristics of the surfaces of the roofs, walls and floors of the facilities and, in particular, those that are in contact with the food are proven to be the ones required.

CR 2.3 The drainage, extraction and evacuation systems are maintained in perfect conditions of use and the spills or losses of products in progress are cleaned and eliminated in the form and with the required speed.

CR 2.4 The doors, windows, and other openings are maintained, if necessary, closed or with the appropriate protective devices to prevent communication paths with the exterior.

CR 2.5 The actions necessary for the cleaning and disinfection of premises and for pest control are carried out.

CR 2.6 Possible foci of infection and dirt accumulation points are recognized by determining their origin and taking appropriate palliative measures.

CR 2.7 The application of animal control and prevention systems, parasites and disease transmitters is ensured.

CR 2.8 Cleaning and disinfection operations are performed as outlined in the instructions regarding:

-Products to be used and their dosage.

-Operating conditions, time, temperature, and pressure.

-Preparing and regulating equipment.

-Controls to be performed.

CR 2.9 Areas or areas to be cleaned or disinfected are isolated and pointed out until they are in operational condition.

CR 2.10 Cleaning and disinfection products and equipment are deposited in their specific place to avoid risks and confusion.

RP 3: Perform cleaning and control the good condition of equipment, machinery, and hospitality in order to extend its service life, do not reduce its performance and make it safer.

CR 3.1 The actions necessary for the cleaning and disinfection of equipment, machines and equipment for the activity of hospitality are carried out.

CR 3.2 Equipment and machines for the execution of cleaning operations, such as stop, emptying and protection, are found to be in the required conditions.

CR 3.3 Manual cleaning operations are checked to be performed with the appropriate products, under the conditions set and with the appropriate means.

CR 3.4 Running operations are controlled, keeping parameters within the limits set by job specifications and instructions.

CR 3.5 The levels of cleaning, disinfection or sterilisation achieved are proven to correspond to those required by the specifications and work instructions.

CR 3.6 The equipment and machines of the hospitality activity are verified to be in operational condition after their cleaning.

CR 3.7 Cleaning and disinfection products and materials, once the operations are completed, are deposited in their specific place to avoid risks and confusion.

CR 3.8 The use of the devices and equipment of the different processes is carried out according to the indications of use, maintenance and safety of the manufacturer, solving any alteration in the operation, as heating, sparks, or other, before resuming use.

RP 4: Driving and performing the collection, purification and dumping of food waste and other hospitality materials, respecting environmental protection standards.

CR 4.1 The amount and type of waste generated by the hospitality processes is verified to correspond to what is set in the procedure manuals.

CR 4.2 The collection of different types of waste or waste is carried out in accordance with the procedures laid down for each of them.

CR 4.3 Waste storage is carried out in the specific manner and locations set out in the instructions, in accordance with current regulations.

CR 4.4 The waste clearance and disposal conditions are proven to be suitable and the equipment is correct to operate if necessary, in accordance with the type of waste and the requirements. set in the procedure manuals.

CR 4.5 The reduction in the production of waste and in the quantities of products consumed and the reuse of the latter is sought, wherever possible, during the procurement and procurement process.

RP 5: Act according to safety, hygiene and health standards, under appropriate conditions to prevent personal and environmental risks.

CR 5.1 The rights and duties of the worker and the company or entity are recognised in terms of security.

CR 5.2 The rules in force and the safety and hygiene plan for which the establishment is available, where appropriate, are respected and implemented, carrying out preventive, corrective and emergency actions and implementing the measures set.

CR 5.3 Primary risks are known and preventive measures are taken.

CR 5.4 Individual protective equipment and the general and control security means are identified for each performance, using and caring for them correctly.

CR 5.5 The work area, such as the position, environment, or easements, remains free of items that might be dangerous and may make it difficult to perform other jobs.

CR 5.6 Chemicals are handled with safety, expiration, consumer order, and environmental protection criteria, as indicated on their label.

CR 5.7 Selective collection of waste is performed and alterations detected in environmental conditions or in the work process are reported to the responsible, proposing measures for correction or improvement.

CR 5.8 The precautionary and protective measures, as set out in the specific regulations, and indicated by the relevant signals, are met during hospitality activity.

CR 5.9 The performance of possible emergency situations is performed according to established control, warning, or alarm procedures.

CR 5.10 The available means to control emergency situations within your work environment are effectively used by checking that they are in perfect conditions of use.

CR 5.11 The performance of the emergency and evacuation plans is performed according to the prescribed guidelines.

CR 5.12 Basic health techniques and first aid apply in case of accidents.

RP 6: Value the importance of water and energy and make efficient use of hospitality activities by reducing your consumption whenever possible.

CR 6.1 The best use of natural light is sought in order to save energy.

CR 6.2 The selection and acquisition of equipment and appliances is carried out taking into account the energy efficiency standards and the annual consumption as well as the adequacy of the capacity to the intended use.

CR 6.3 The state of the electrical and gas installations is verified and possible dysfunctions are detected.

CR 6.4 The good operation of the devices is verified to detect possible dysfunctions and ensure their maintenance.

CR 6.5 The policies, objectives, methods and records relating to the efficient use of water and the energy of the establishment are identified and applied.

CR 6.6 Water and energy consumption is controlled and recorded, detecting and analyzing critical areas of consumption and potential leaks.

CR 6.7 Waste water, both fecal and soapy, is managed in a way that does not pollute the environment or affect public health and is reused whenever feasible.

Professional context:

Production media:

Personal hygiene equipment. Personal protective equipment. Means of cleaning and personal grooming. Equipment for cleaning, disinfection and disinstallation of installations. Systems for cleaning, disinfecting and sterilizing equipment. Warning and signalling elements. Waste purification and disposal equipment. General devices and signs and emergency equipment. Legislation applied. Documentation of different agencies and public administrations. Environmental Management System protocols.

Products and results:

Safety and health guarantee of hospitality activities. Clean, disinfected and operational facilities and equipment. Waste in conditions of being discharged or evacuated. Environmental protection measures applied. Saving energy, water and reducing consumption. Recycling, reuse and waste reduction. Proposal for corrective measures. Training of staff. Information to customers and suppliers.

Information used or generated:

Equipment Utilization Manuals. Procedure manuals, permissions, and work instructions. Cleaning signs. Sanitary and sanitary regulations. Safety and emergency regulations and plans. Work records and incidents. APPCC system records. Description of the production processes. Inventory and characterization of polluting sources. Information on products and raw materials used in the hotel industry. Operating instructions for the treatment of waste or emissions into the atmosphere.

TRAINING MODULE 1: MONITORING AND EXECUTION OF TECHNIQUES APPLIED TO MASSES, CREAMS AND FILLERS

Level: 3

Code: MF1775_3

Associate with UC: Monitor the execution and apply the techniques of preworking, crafting, conservation and regeneration of masses, creams and fillers

Duration: 180 hours

Assessment Capabilities and Criteria:

C1: Perform the preprocessing operations of different genera, depending on established work plans and the masses, creams and fillers to be performed.

CE1.1 Identify internal sourcing needs for raw materials for preparation derived from particular pastry offerings or job plans.

CE1.2 In a practical scenario of genera preworking for masses, creams and fillers:

-Select the equipment, machines, tools, and tools to be used according to the operations to be performed and based on their optimal performance.

-Perform the cleaning and conditioning operations of the genera according to the nature of the genera and using the appropriate techniques.

-Make all sorts of cuts and get all kinds of pieces of different genres, leaving them fit for preservation or further elaboration.

CE1.3 Arguing the importance of getting the most out of the raw materials used in the process, avoiding unnecessary costs and costs.

C2: Analyze, put to point and perform different processes of execution of masses, creams and fillers that are suitable for subsequent elaboration, applying different techniques.

CE2.1 Describe the working of masses, creams and fillers, classifying them according to their most common applications or processes of realization.

CE2.2 Identify needs for mass, creams and fillings, derived from gastronomic offers, specific diets or different work plans.

CE2.3 To deduce the needs of internal sourcing of raw materials for the production of masses, creams and fillers, derived from gastronomic offers, specific diets or work plans different.

CE2.4 Select tools, tools, and work equipment needed to cope with the realization of different mass elaborations, creams and fillers.

CE2.5 Make the necessary operations to obtain the working of masses, creams and fillers in the order and time established, using the equipment according to their standards of use and instructions received and complying with hygienic and sanitary standards.

CE2.6 Propose possible corrective measures based on results obtained in each operation to obtain the established quality levels.

CE2.7 Arguing the importance of maintaining and caring for facilities and equipment, and making the most of the raw materials used in the process, avoiding unnecessary costs and costs.

C3: Apply methods for the packaging and preservation of raw, semi-finished and processed masses, creams and finished fillers, ensuring their subsequent use or consumption under optimal conditions.

CE3.1 In a practical assumption of packaging and preservation of raw, semi-finished and finished culinary genres:

-Select the equipment, machines, tools, and tools to be used according to the operations to be performed and based on their optimal performance.

-Make, with the precise equipment, the necessary operations for the process of conservation or packaging of genres and culinary elaborations.

-Apply control rules set to evaluate intermediate and final results of each operation, in order to obtain a final product according to the default quality level.

-Apply corrective measures according to the signals or information received during the conservation process and in accordance with the instructions received, to obtain a product in perfect condition for its Subsequent use.

CE3.2 Justify sites for the conservation of different products, taking into account different destinations or consumption, the characteristics derived from different systems and sanitary regulations.

CE3.3 Arguing the importance of getting the most from the materials and products used in the process, avoiding unnecessary costs and costs.

C4: Explain and apply methods for the regeneration of raw, semi-finished genera and mass elaborations, creams and finished fillers, ensuring their subsequent use or consumption in optimal conditions.

CE4.1 Indicate appropriate places for food regeneration needs.

CE4.2 Explain the methods and equipment for regenerating raw genera, preworking and making masses, creams and finished fillers.

CE4.3 Determine the regeneration needs that require raw genera, preworking, and mass elaborations, creams, and finished fillers based on the state in which they are located and later used.

CE4.4 Run the previous operations that need different raw products, preworking and mass elaborations, creams and finished fillers, depending on different methods, equipment, destinations, or consumption.

CE4.5 Perform the necessary operations of regeneration processes of all types of genera used for the manufacture of masses, creams and fillers.

CE4.6 Propose and apply corrective measures based on the signals or information received during the regeneration process and in accordance with established protocols, in order to obtain a product under conditions for its Subsequent use.

CE4.7 Arguing the importance of getting the most from the materials and products used in the process, avoiding unnecessary costs and costs.

C5: Apply procedures for monitoring the processes of pre-processing, processing, packaging, conservation, and regeneration of raw, semi-finished and mass-produced genera, creams and fillers, controlling the intermediate and final results derived therefrom.

CE5.1 Apply monitoring procedures to check crude handling, according to established methods, of all kinds of genera used for the manufacture of masses, creams and fillers.

CE5.2 Apply monitoring procedures to check packaging and storage, according to established methods, of all kinds of food used for the manufacture of masses, creams and fillers.

CE5.3 Apply monitoring procedures to check the regeneration, according to established methods, of all kinds of food used for the manufacture of masses, creams and fillers.

CE5.4 In practical cases of preworking, processing, packaging, preservation and regeneration of food used for the manufacture of masses, creams and fillers:

-Formulate necessary and clear instructions for the alleged dependent personnel.

-Check that the alleged dependent personnel perform their tasks according to the established plans and instructions.

-Correct possible deviations from the product definition and cost, its treatment standards, and the quality standard set, indicating or applying corrective measures.

-Provide technical and operational assistance, if necessary, to the supposed dependent personnel.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.2; C2 with respect to CE2.4 and CE2.5; C3 with respect to CE3.1; C4 with respect to CE4.4 and CE4.5; C5 with respect to CE5.4.

Other capabilities:

Demonstrate interest in broad knowledge of the organization and its processes.

Take Responsibility for the work that you develop and achieve your goals.

Propose goals that assume a higher level of performance and effectiveness than previously achieved.

Demonstrate a good professional practice in the preparation, manufacture, packaging, conservation and regeneration of masses, creams and fillers.

Respect internal company procedures and rules.

Maintain the work area with the appropriate degree of order and cleanliness.

Adapt to the organization by integrating into the system of technical-professional relations.

Participate and actively collaborate on the work team.

Demonstrate cordiality, kindness, and conciliatory and sensitive attitude toward others.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Transfer information clearly, in an orderly, structured, and accurate way to the right people at every moment.

Demonstrate autonomy in the resolution of contingencies related to the processes of preworking, processing, packaging, conservation and regeneration of masses, creams and fillers.

Act quickly in problematic situations and not just wait.

Adapt to new situations or contexts.

Learn new concepts or procedures and effectively leverage training using acquired knowledge.

Demonstrate responsibility for successes, errors and failures.

Innovate procedures and techniques with the goal of improving results.

Contents:

1. Machinery, equipment and basic tools for the manufacture of masses, creams and fillers

Classification and description according to features, functions, and applications. Location and distribution. Application of characteristic techniques, procedures, modes of operation and control.

2. Application of internal procurement processes for the manufacture of masses, creams and fillers

Deduction and calculation of the needs of genera, preworking and basic working of multiple applications. Internal provisioning: formalization of documentation and operations. Execution of regeneration operations that require genera, preworking and basic working.

3. Manufacture of leudated masses in bolleria

Classification and characteristics. Critical points in its elaboration. Types of mass: of multiple applications, used for Swiss, petit pain and stockings nights, among others; of puff bolleria, used for Neapolitan, wedges, xuxos and snails, among others; various elaborations such as roscones of kings, brioches and ensenaiadas, among others. Commercial presentations: packaging and labelling. Conservation conditions and regeneration treatments.

4. Manufacture of bathed masses

Classification and characteristics. Critical points in its elaboration. Types: Light Bizcochos, such as foam, heavy as the genovies, sacher and plum-cake, among others, and steamed as the cappuccino among others. Commercial presentations: packaging and labelling. Conservation conditions and regeneration treatments.

5. Manufacture of fried masses

Classification and characteristics. Critical points in its elaboration. Types. Typical regional products, such as doughnuts, churros and bunuelos among others. Commercial presentations: packaging and labelling. Conservation conditions and regeneration treatments.

6. Manufacture of puff.

Features. Types and formulation. Critical points in its elaboration. Applications. Commercial presentations: packaging and labelling. Conservation conditions and regeneration treatments.

7. Manufacture of pastes

Classification and characteristics. Critical points in its elaboration. Types: Secas and manga, among others. Applications. Commercial presentations: packaging and labelling. Conservation conditions and regeneration treatments

8. Making creams

Classification and characteristics. Critical points in its elaboration. Types: with a fat base and with a milk base, among others. Commercial presentations: packaging and labelling. Conservation conditions and regeneration treatments.

9. Preparation of fillers

Classification and characteristics. Critical points in its elaboration. Types: sweets, based on creams and jams, among others and salted, such as bechamel and tomato, among others. Conservation conditions and regeneration treatments.

10. Monitoring of the preparation, manufacture, conservation and regeneration of masses, creams and fillers

Control procedures for crude handling of genera to produce masses, creams and fillers. Forms of application. Procedures for controlling the production of masses, creams and fillers. Forms of application. Procedures for control of packaging and preservation of masses, creams and fillers. Forms of application. Control procedures for the regeneration of masses, creams and fillers.

Training context parameters:

Spaces and installations:

Multipurpose Classroom of at least 2 m² per pupil or pupil.

75 m² pastry shop and pastry shop

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the monitoring of the execution and application of the techniques of preworking, processing, conservation and regeneration of masses, creams and fillers, which will be accredited by the two forms following:

-Academic training of Superior Technician or other higher-level technicians related to this professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

TRAINING MODULE 2: MONITORING AND IMPLEMENTATION OF TECHNIQUES APPLIED TO ICE-CREAM AND SEMI-COLD

Level: 3

Code: MF1776_3

Associated with UC: Monitor execution and pre-prepare, develop, conserve and regenerate ice-cream and semi-cold

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Perform the pre-processing operations of different genera, depending on the established work plan and the ice-cream and semi-cold ones to be performed.

CE1.1 Identify internal sourcing needs for raw materials for preparation, derived from particular pastry offerings or job plans.

CE1.2 In a scenario of pre-processing of ice cream and semi-cold genera:

-Select the equipment, machines, tools, and tools to be used according to the operations to be performed and based on their optimal performance.

-Perform the cleaning and conditioning operations of the genera according to the nature of the genera and using the appropriate techniques.

-Make all sorts of cuts and get all kinds of pieces of different genres, leaving them fit for preservation or further elaboration.

CE1.3 Arguing the importance of getting the most out of the raw materials used in the process, avoiding unnecessary costs and costs.

C2: Analyze, point and make different processes for the execution of ice-cream and semi-cold which are suitable for consumption and/or subsequent working, using different techniques.

CE2.1 Describe ice cream and semi-cold elaborations, classifying them according to their most common applications or processes of realization.

CE2.2 Identify needs for ice cream and semi-cold processing, derived from gastronomic offerings, specific diets, or determined work plans.

CE2.3 Deduct the internal sourcing needs of raw materials for the realization of specific gastronomic offerings, specific diets, or job plans.

CE2.4 Select tools, tools, and work equipment needed to address different ice cream and semi-cold processing.

CE2.5 Make the necessary operations for obtaining ice-cream and semi-cold in the order and time established and using the equipment according to its rules of use or instructions received and complying with the standards hygiene-sanitary.

CE2.6 Propose possible corrective measures based on results obtained in each operation to obtain the established quality levels.

CE2.7 Arguing the importance of maintaining and caring for facilities and equipment, and making the most of the raw materials used in the process, avoiding unnecessary costs and costs.

C3: Apply methods for the preservation and packaging of finished raw, semi-finished and ice-cream and semi-cold genera, ensuring their subsequent use or consumption under optimal conditions.

CE3.1 In a practical assumption of conservation and packaging of raw, pre-working and ice cream and semi-cold genera:

-Select the equipment, machines, tools, and tools to be used according to the operations to be performed and based on their optimal performance.

-Make, with the precise equipment, the necessary operations for the process of conservation or packaging of genera and ice-cream and semi-cold.

-Apply control rules set to evaluate intermediate and final results of each operation, in order to obtain a final product according to the default quality level.

-Apply corrective measures based on the signals or information received during the conservation process and in accordance with the instructions received, to obtain a product under conditions for use back.

CE3.2 Justify the place of preservation of the products obtained by taking into account different destinations or consumption, the characteristics derived from different systems and the hygiene-sanitary regulations.

CE3.3 Arguing the importance of getting the most from the materials and products used in the process, avoiding unnecessary costs and costs.

C4: Explain and apply methods for the regeneration of finished raw, semi-finished and semi-cold genera, ensuring their subsequent use or consumption in optimal conditions.

CE4.1 Indicate appropriate places for food regeneration needs.

CE4.2 Explain regeneration methods and equipment.

CE4.3 Explain the regeneration needs that are required by genera and semi-cold depending on the state in which they are located and later used.

CE4.4 Run the previous operations that need the finished raw, preworking, and semi-cold products, depending on different methods, equipment, targets, or consumption.

CE4.5 Perform the necessary operations of the regeneration processes of all types of raw, pre-working and semi-cold genera.

CE4.6 Propose and apply corrective measures based on signals or information received during the regeneration process and in accordance with established protocols for obtaining a product in perfect condition. conditions for later use.

CE4.7 Arguing the importance of getting the most from the materials and products used in the process, avoiding unnecessary costs and costs.

C5: Apply procedures for monitoring the processes of handling, preservation, packaging and regeneration of raw materials, preworking as well as finished ice-cream and semi-cold, controlling the intermediate results and end derivatives of the same.

CE5.1 Apply control procedures to check crude handling, according to established methods, of all kinds of genera intended for the manufacture of ice cream and semi-cold.

CE5.2 Apply control procedures to check packaging and storage, according to established methods, of all kinds of ice cream and semi-cold.

CE5.3 Apply control procedures to check for regeneration, based on established methods, of all kinds of semi-cold.

CE5.4 In case of practical cases of handling, packaging, preservation and regeneration of ice-cream and semi-cold:

-Formulate necessary and clear instructions for the alleged dependent personnel.

-Check that the alleged dependent personnel perform their tasks according to the established plans and instructions.

-Correct possible deviations from the product definition and cost, its treatment standards, and the quality standard set, indicating or applying corrective measures.

-Provide technical and operational assistance to the supposed dependent personnel.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.2; C2 with respect to CE2.4 and CE2.5; C3 with respect to CE3.1; C4 with respect to CE4.4 and CE4.5; C5 with respect to all of its criteria.

Other capabilities:

Demonstrate interest in broad knowledge of the organization and its processes.

Take Responsibility for the work that you develop and achieve your goals.

Propose goals that assume a higher level of performance and effectiveness than previously achieved.

Demonstrate a good professional practice in the preparation, processing, packaging, preservation and regeneration of ice-cream and semi-cold.

Respect internal company procedures and rules.

Maintain the work area with the appropriate degree of order and cleanliness.

Adapt to the organization by integrating into the system of technical-professional relations.

Participate and actively collaborate on the work team.

Demonstrate cordiality, kindness, and conciliatory and sensitive attitude toward others.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Transfer information clearly, in an orderly, structured, and accurate way to the right people at every moment.

Demonstrate autonomy in the resolution of contingencies related to the processes of preworking, processing, packaging, preservation and regeneration of ice-cream and semi-cold.

Act quickly in problematic situations and not just wait.

Adapt to new situations or contexts.

Learn new concepts or procedures and effectively leverage training using acquired knowledge.

Demonstrate responsibility for successes, errors and failures.

Innovate procedures and techniques with the goal of improving results.

Contents:

1. Machinery, equipment and basic tools for the manufacture of ice-cream and semi-cold products

Classification and description according to features, functions, and applications. Location and distribution. Application of characteristic techniques, procedures, modes of operation and control.

2. Application of internal procurement processes for the manufacture of ice-cream and semi-cold products

Deduction and calculation of the needs of genera, preworking and basic working of multiple applications. Internal provisioning: formalization of documentation and operations. Execution of regeneration operations that require genera, preworking and basic working.

3. Manufacture of ice

cream

Definition. Classification and characteristics. Preelaborations: types of pasteurization, homogenization and maturation. Critical points in its elaboration. Types: of cream and fruit among others. Variations. Sorbets, biscuit glace and perfect, among others. Formulations. Miscellaneous working. Commercial presentations: packaging and labelling. Storage conditions.

4. Manufacture of semi-cold water

Definition. Features. Types: Mousses, Bavarois and Carlots, among others. Critical points in its elaboration. Formulations and variants. Commercial presentations: packaging and labelling. Conservation conditions and regeneration treatments.

5. Monitoring of the preparation, processing, conservation and regeneration of ice-cream and semi-cold water

Control procedures for crude handling of genera for making ice-cream and semi-cold. Forms of application. Control procedures for the manufacture of ice-cream and semi-cold. Forms of application. Procedures for the control of packaging and the preservation of ice-cream and semi-cold. Forms of application. Procedures for controlling the regeneration of semi-cold water.

Training context parameters:

Spaces and installations:

Multipurpose Classroom of at least 2 m² per pupil or pupil.

75 m² pastry shop and pastry shop.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the monitoring of the execution and preparation, preparation, conservation and regeneration of ice-cream and semi-cold, which shall be accredited by the following two forms:

-Academic training of Superior Technician or other higher-level technicians related to this professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

TRAINING MODULE 3: MONITORING AND EXECUTION OF TECHNIQUES APPLIED TO CONFECTIONERY AND CHOCOLATE PRODUCTS.

Level: 3

Code: MF1777_3

Associate with UC: Monitor execution and pre-prepare, develop, conserve and regenerate confectionery and chocolate products

Duration: 120 hours

Assessment Capabilities and Criteria:

C1: Perform the preprocessing operations of different genera, depending on the established work plan and the confectionery products and chocolates to be performed.

CE1.1 Identify internal sourcing needs for raw materials for preparation derived from particular pastry offerings or job plans.

CE1.2 In a practical scenario of pre-processing of confectionery and chocolate products:

-Select the equipment, machines, tools, and tools to be used according to the operations to be performed and based on their optimal performance.

-Perform the cleaning and conditioning operations of the genera according to the nature of the genera and using the appropriate techniques.

-Make all sorts of cuts and get all kinds of pieces of different genres, leaving them fit for preservation or further elaboration.

CE1.3 Arguing the importance of getting the most out of the raw materials used in the process, avoiding unnecessary costs and costs.

C2: Analyze, point and make different processes for the execution of confectionery products and chocolates so that they are suitable for consumption and/or subsequent processing, using different techniques.

CE2.1 Describe the elaborations of confectionery and chocolate products, classifying them according to their most common applications or processes of realization.

CE2.2 Identify confectionery and chocolate processing needs, derived from gastronomic offerings, specific diets, or determined work plans.

CE2.3 Deduct the internal sourcing needs of raw materials for the realization derived from gastronomic offerings, specific diets, or determined work plans.

CE2.4 Select tools, tools, and work equipment needed to address the performance of different confectionery and chocolate products.

CE2.5 Carry out the necessary operations to obtain confectionery products and chocolates in the order and time established, using the equipment according to their standards of use or instructions received and complying hygiene-sanitary standards.

CE2.6 Propose possible corrective measures based on results obtained in each operation to obtain the established quality levels.

CE2.7 Arguing the importance of maintaining and caring for facilities and equipment, and making the most of the raw materials used in the process, avoiding unnecessary costs and costs.

C3: Apply methods for the packaging and preservation of raw genera, preworking and confectionery products and finished chocolates, ensuring their subsequent use or consumption in optimal conditions.

CE3.1 In a practical scenario of packaging and preservation of raw genres, preworking and confectionery products and chocolates:

-Select the equipment, machines, tools, and tools to be used according to the operations to be performed and based on their optimal performance.

-Make, with the precise equipment, the necessary operations for the process of packaging and preserving confectionery and chocolate products.

-Apply control rules set to evaluate intermediate and final results of each operation, in order to obtain a final product according to the default quality level.

-Apply corrective measures based on the signals or information received during the conservation process and in accordance with the instructions received, to obtain a product under conditions for use back.

CE3.2 Justify the place of preservation of the products obtained by taking into account different destinations or consumption, the characteristics derived from different systems and the hygiene-sanitary regulations.

CE3.3 Arguing the importance of getting the most from the materials and products used in the process, avoiding unnecessary costs and costs.

C4: Explain and apply methods for the regeneration of raw and preworking genera, as well as of finished confectionery and chocolate products, ensuring their subsequent use or consumption in optimal conditions.

CE4.1 Indicate appropriate locations for regeneration needs of raw and preworking genera, as well as confectionery products and finished chocolates.

CE4.2 Explain the methods and equipment for regenerating raw genera and preworking, as well as for finished confectionery and chocolate products.

CE4.3 Determine the regeneration needs that require the genera and confectionery products and chocolates, depending on the state in which they are located and later used.

CE4.4 Run previous operations that require different raw products, preprocessing, and finished confectionery and chocolate products, depending on different methods, equipment, destinations, or consumption.

CE4.5 Perform the necessary operations of regeneration processes of all types of raw genera, preworking and confectionery products and finished chocolates.

CE4.6 Propose and apply corrective measures based on signals or information received during the regeneration process and in accordance with established protocols for obtaining a product in perfect condition. conditions for later use.

CE4.7 Arguing the importance of getting the most from the materials and products used in the process, avoiding unnecessary costs and costs.

C5: Apply procedures for monitoring the processes of handling, preserving, packaging and regenerating raw and pre-working genera, as well as confectionery and finished chocolate products, controlling the results intermediate and final derivatives thereof.

CE5.1 Apply monitoring procedures to check crude handling, according to established methods, of all kinds of genera intended for the manufacture of confectionery and chocolate products.

CE5.2 Apply monitoring procedures to check packaging and storage, based on established methods, of all kinds of confectionery and chocolate products.

CE5.3 Apply monitoring procedures to check regeneration, based on established methods, of all kinds of confectionery and chocolate products.

CE5.4 In case of practical cases of handling, packaging, preservation and regeneration of confectionery and chocolate products:

-Formulate necessary and clear instructions for the alleged dependent personnel.

-Check that the alleged dependent personnel perform their tasks according to the established plans and instructions.

-Correct possible deviations from the product definition and cost, its treatment standards, and the quality standard set, indicating or applying corrective measures.

-Provide technical and operational assistance to the supposed dependent personnel.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.2; C2 with respect to CE2.4; C3 with respect to CE3.1; C4 with respect to CE4.4 and CE4.5; C5 for all of its criteria.

Other capabilities:

Demonstrate interest in broad knowledge of the organization and its processes.

Take Responsibility for the work that you develop and achieve your goals.

Propose goals that assume a higher level of performance and effectiveness than previously achieved.

Demonstrate a good professional practice in the preparation, processing, packaging, conservation and regeneration of confectionery and chocolate products.

Respect internal company procedures and rules.

Maintain the work area with the appropriate degree of order and cleanliness.

Adapt to the organization by integrating into the system of technical-professional relations.

Participate and actively collaborate on the work team.

Demonstrate cordiality, kindness, and conciliatory and sensitive attitude toward others.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Transfer information clearly, in an orderly, structured, and accurate way to the right people at every moment.

Demonstrate autonomy in the resolution of contingencies related to the processes of preworking, processing, packaging, conservation and regeneration of confectionery and chocolate products.

Act quickly in problematic situations and not just wait.

Adapt to new situations or contexts.

Learn new concepts or procedures and effectively leverage training using acquired knowledge.

Demonstrate responsibility for successes, errors and failures.

Innovate procedures and techniques with the goal of improving results.

Contents:

1. Use of machinery, equipment and basic tools for the manufacture of confectionery and chocolate products

Classification and description according to features, functions, and applications. Location and distribution. Application of characteristic techniques, procedures, modes of operation and control.

2. Application of internal procurement processes for the manufacture of confectionery and chocolates

Deduction and calculation of the needs of genera, preworking and basic working of multiple applications. Internal provisioning: formalization of documentation and operations. Execution of regeneration operations that require genera, preworking and basic working.

3. Candy processing.

Definition. Cooking points of the sugar and characteristics. Critical points in its elaboration. Formulations. Different working and applications such as piroulettes, candy and caramel decorations blown among others. Commercial presentations: packaging and labelling. Conservation conditions and regeneration treatments.

4. Making jams

Definition. Features. Types of fruit and vegetables, among others. Critical points in its elaboration. Formulations and variants. Applications. Commercial presentations: packaging and labelling. Conservation conditions and regeneration treatments.

5. Preparation of jams

Definition. Features. Critical points in its elaboration. Formulations and variants. Applications. Commercial presentations: packaging and labelling. Conservation conditions and regeneration treatments.

6. Drawing of jellies

Definition. Features. Types of fruit and vegetables. Critical points in its elaboration. Formulations and variants. Applications. Commercial presentations: packaging and labelling. Conservation conditions and regeneration treatments.

7. Chocolate making

Chocolate: Definition, varieties and characteristics. Coverage: Definition, composition and characteristics Critical points in your treatment. Chocolates and other works with chocolate. Commercial presentations: packaging and labelling. Conservation conditions and regeneration treatments.

8. Supervision of the preparation, manufacture and preservation of confectionery and chocolate products

Control procedures for checking genera pre-processing for making confectionery and chocolate products. Forms of application. Control procedures for checking the manufacture of confectionery and chocolate products. Forms of application. Control procedures for checking the packaging and preservation of confectionery and chocolate products. Forms of application.

Training context parameters:

Spaces and installations:

Multipurpose Classroom of at least 2 m² per pupil or pupil.

75 m² pastry shop and pastry shop

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the monitoring of the execution and preparation, elaboration, conservation and regeneration of confectionery and chocolate products, which will be accredited by the following two forms:

-Academic training of Superior Technician or other higher-level technicians related to this professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

TRAINING MODULE 4: MONITORING AND EXECUTION OF FINISHING OPERATIONS AND PRESENTATION OF PASTRY PRODUCTS

Level: 3

Code: MF1778_3

Associate to UC: Monitor and execute the finishing and presentation operations of pastry products

Duration: 60 hours

Assessment Capabilities and Criteria:

C1: Organize the process of internal sourcing of genera, preworking, and elaboration required according to determined production plans.

CE1.1 Calculate gender needs, preworking, and elaborations to address specific production plans, specifying quality levels.

CE1.2 Formalize the documentation required to request internal sourcing of genres from the departments that proceed.

CE1.3 In an internal provisioning scenario:

-Perform the supply of genera according to hygienic-sanitary regulations, in the order and pre-established time.

-Use the appropriate means for handling and internal transport operations in such a way as to ensure that the products are not damaged or the working and safety conditions are altered.

-Justify the place of deposit of the genera and basic elaborations taking into account the assigned destination and consumption, the instructions received and the sanitary regulations.

-Decide possible corrective measures, depending on the results obtained in each of the operations, to obtain the default quality levels.

C2: Develop the processes of finishing and packaging of pastry products, applying the techniques inherent in each process.

CE2.1 Describe the technical tab for making significant pastry products by explaining the most important phases of elaboration, classes, and results that are obtained.

CE2.2 Identify useful tools, tools, and equipment by selecting the appropriate ones to develop the corresponding production plans.

CE2.3 Perform regeneration operations that require raw materials and basic elaborations, controlling the results from the signals and information generated during the process.

CE2.4 Run the operations required to make the pastry products according to the base recipes or procedures that replace them.

CE2.5 Propose possible corrective measures based on the results obtained in each of the elaborations, in such a way that the previously fixed quality standard is reached.

CE2.6 Differentiate the different stages of the processing process and the products that may receive a conservation treatment for future time consumption or their use in further processing.

CE2.7 Recognize the main problems of cold application in different elaborations, relating them to the anomalies or differences observed in the final product.

CE2.8 In a practical scenario of finishing and packaging pastry products:

-Carry out the necessary operations for the packaging processes of the elaborations, according to their status, selected methods and equipment, following a correct order, complying with the defined instructions and taking care of the hygiene-sanitary regulations.

-Apply control rules set to evaluate intermediate and final results of each operation, in order to obtain final products according to predetermined quality levels.

CE2.9 Justify the most appropriate storage and storage methods or places for the products obtained, taking into account the assigned destination and consumption, the characteristics derived from their own nature and the hygiene-sanitary regulations.

C3: Design and decoration for pastry products by applying graphic and decoration techniques.

CE3.1 Choose or devise decoration shapes and motifs, applying creativity and imagination.

CE3.2 Select graphical techniques for performing sketches or graphical models.

CE3.3 Deduct variations in design made according to criteria such as size, raw materials to be used, shape, color, and odor among others.

CE3.4 Perform sketches or graphical models by applying the necessary techniques.

CE3.5 Choose culinary genres and other materials that are suitable for the application of the selected decorative technique and the consequent realization of the decorative motif designed in advance.

CE3.6 Perform the decorative motifs according to the designed graphic model or other sources of inspiration.

CE3.7 Justify finishing needs according to product definition, service type, instructions received, or, if applicable, merchandising mode.

CE3.8 Perform the required decoration operations so that a finished product is obtained that meets the default quality standard.

C4: Apply procedures for the monitoring of processing, presentation and conservation of all types of pastry products, controlling the intermediate and final results derived therefrom.

CE4.1 Apply control procedures set for selection and provisioning required to make pastry products.

CE4.2 Apply control procedures set to check the preparation of pastry making.

CE4.3 Apply control procedures set to check the decoration of pastry product elaborations.

CE4.4 Apply established control procedures to check the preservation of processed pastry products.

-Formulate necessary and clear instructions for the alleged contributing staff.

-Check that the alleged collaborating personnel perform their duties in accordance with the established plans and instructions and in accordance with the safety and hygiene standards.

-Provide technical and operational assistance to the alleged collaborating staff.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.3; C2 with respect to CE2.3, CE2.4 and CE2.8; C3 with respect to CE3.4, CE3.6 and CE3.8; C4 with respect to all of its criteria.

Other capabilities:

Demonstrate interest in broad knowledge of the organization and its processes.

Take Responsibility for the work that you develop and achieve your goals.

Propose goals that assume a higher level of performance and effectiveness than previously achieved.

Respect internal company procedures and rules.

Maintain the work area with the appropriate degree of order and cleanliness.

Adapt to the organization by integrating into the system of technical-professional relations.

Participate and actively collaborate on the work team.

Demonstrate cordiality, kindness, and conciliatory and sensitive attitude toward others.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Transfer information clearly, in an orderly, structured, and accurate way to the right people at every moment.

Demonstrate autonomy in the resolution of contingencies related to the processes of finishing and presentation of pastry products.

Act quickly in problematic situations and not just wait.

Adapt to new situations or contexts.

Learn new concepts or procedures and effectively leverage training using acquired knowledge.

Demonstrate responsibility for successes, errors and failures.

Innovate procedures and techniques with the goal of improving results.

Contents:

1. Application of internal procurement processes for the execution of finishing operations and presentation of pastry products

Deduction and calculation of the needs of genera, preworking and basic working of multiple applications. Internal provisioning: formalization of documentation and operations. Execution of regeneration operations that require genera, preworking and basic working.

2. Development of processes of internal sourcing and regeneration of raw materials, preworking and processing for the finishing of pastry products.

Deduction and calculation of needs of genera, preworking and basic working. Internal provisioning: formalization of documentation and operations. Execution of regeneration operations that require the genera, preworking and basic working. Experimentation and evaluation of results.

3. Specific elaborations for the preparation of desserts

Sources of information and bibliography. Classification, description and applications. Phases of the processes, risks in the execution and control of results. Carrying out of operations necessary for the production of specific work, applying the respective techniques and procedures for implementation and control. Justification and performance of possible variations.

4. Decoration and exhibition of pastry products

Finishing needs according to the type of processing, marketing mode, and service type. Basic organoleptic standards and combinations. Performing decorative motifs. Theory and color valuation in pastry. Contrast and harmony. Taste, color and sensations. The drawing applied to the pastry: Instruments, tools and materials of more general use. Design of sketches and graphic models applying the corresponding techniques. Experimentation and evaluation of results.

Training context parameters:

Spaces and installations:

Multipurpose Classroom of at least 2 m² per pupil or pupil.

75 m² pastry shop and pastry shop.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the monitoring and execution of the finishing and presentation operations of pastry products, which shall be accredited by the following two forms:

-Academic training of Superior Technician or other higher-level technicians related to this professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

TRAINING MODULE 5: SOURCING IN PASTRY

Level: 3

Code: MF1779_3

Associated to UC: Manage Sourcing Processes in Pastry

Duration: 60 hours

Assessment Capabilities and Criteria:

C1: Classify and evaluate the genera and raw materials used in pastry, taking into account their organoleptic, nutritional, quality and intervention possibilities in the gastronomic offerings.

CE1.1 Identify and characterize food raw materials of pastry, describing their physical characteristics, such as shape, color, size and others, and their gastronomic qualities, as culinary applications basic, organoleptic characteristics, pre-processing needs and conservation needs.

CE1.2 Characterize the proprietary raw materials from the nutritional point of view, using element composition tables.

CE1.3 Describe the usual formulas for presentation and marketing of the culinary raw materials of pastry, indicating qualities, characteristics and needs of regeneration and conservation.

CE1.4 Identify appropriate sites for conservation needs and techniques applicable to the regeneration needs of various culinary raw materials of pastry.

CE1.5 Describe the quality characteristics and criteria of foods used as raw materials in pastry.

CE1.6 From gastronomic offerings, develop quality guidelines and technical specification sheets, using the correct terminology and including the necessary information to determine the quality level of the materials premiums and perform the receive control.

C2: Analyze and define processes for sourcing, receiving and storing beverages, raw and semi-finished genera, culinary and other materials, specifying control measures and instruments, and applying them.

CE2.1 Explain and concretize common processes and methods for identifying the supply needs of goods used in pastry.

CE2.2 Explain and concretize common systems and processes for the reception of own goods of pastry, describing the necessary operations according to the state or nature of the same and the destination or consumption assigned.

CE2.3 Compare the usual systems and processes of internal storage and distribution of culinary genres, beverages, and other materials for pastry.

CE2.4 Define quality control processes applicable to reception and storage that include:

-The identification of hygienic-sanitary regulations.

-The identification of the instruments and control devices.

-The required operations, phases, or control tests.

-The description of the cause and effect factors involved in the variability of quality characteristics.

-The procedures for evaluating the quality of the supplies for acceptance into items or sections.

CE2.5 Explain and concretize common processes for the storage and distribution of food, beverages, and other proprietary materials that include:

-The definition of systems, indicating equipment needs, sorting criteria, and comparative advantages according to the main types of food, beverages, and other materials.

-The design of internal distribution routes, optimizing available times and means.

CE2.6 In warehouse management and provisioning management scenarios:

-Identify possible sources of supply.

-Develop the process required for provisioning, formalizing the corresponding documents.

-Develop the process of receiving and controlling genres according to established methods.

-Develop the procedures necessary for the management of the pastry and food warehouse.

-Apply software management and control software for food and beverage products.

CE2.7 Apply environmental protection practices in provisioning systems so that reuse, recycling, and waste reduction are encouraged.

C3: Formalize and control inventory of goods, utensils, furniture and equipment of the production of pastry to know its quantity and degree of rotation and conservation.

CE3.1 Compare the usual systems and processes for controlling and assessing inventories of culinary genres, beverages, and other materials needed in pastry.

CE3.2 Justify procedures for economically valuing stocks and casualties, as well as for drawing up replenishment and amortization plans.

CE3.3 Propose short, medium, and long-term reorder and amortization plans from supposed utilization forecasts for each default period.

CE3.4 In practical simulations of proprietary goods inventories of pastry:

-Verify inventory control results, doing the sampling that is accurate and executing the appropriate corrections.

-Update inventories, justifying a minimum, maximum and optimal stock for the use of culinary genera, beverages, other materials, equipment and utensils of pastry.

-To formalize the necessary reports relating to the quantity, level of consumption, degree of rotation, preservation of goods, equipment and utensils of pastry, economically valuing the stocks, losses and necessities replacement.

-Prepare the corresponding requests.

-Use the inventory management and control software that is applicable.

C4: Apply process monitoring procedures for sourcing, storing and controlling inventory in pastry, controlling intermediate and final results derived therefrom.

CE4.1 Apply procedures for provisioning, receiving, storage, and inventory monitoring in pastry.

CE4.2 In practical cases of sourcing, receiving, storing, and controlling inventory processes in pastry:

-Formulate necessary and clear instructions for the alleged contributing staff.

-Assign inventory inventories and casualty records to the appropriate people for realization.

-Check that the alleged collaborating personnel perform their duties in accordance with the established plans and instructions and in accordance with the safety and hygiene standards.

-Avoid and correct possible deviations.

-Provide technical and operational assistance to the alleged collaborating staff.

C5: Apply the usual procedures for the control of pastry consumption.

CE5.1 Differentiate and characterize common usage computing documentation and applications to control pastry consumption.

CE5.2 In practical cases of consumption control in pastry:

-Check that the order vouchers have been completed according to the rules set.

-Check the fulfillment of product transfer vouchers allegedly given to other departments.

-Check the data for the receipt, storage, distribution, and consumption recorded on the media, with the established procedures and codes.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.6; C2 with respect to CE2.6 and CE2.7; C3 with respect to CE3.4; C4 with respect to all of its criteria; C5 with respect to CE5.2.

Other capabilities:

Demonstrate interest in broad knowledge of the organization and its processes.

Take Responsibility for the work that you develop and achieve your goals.

Propose goals that assume a higher level of performance and effectiveness than previously achieved.

Respect internal company procedures and rules.

Maintain the work area with the appropriate degree of order and cleanliness.

Adapt to the organization by integrating into the system of technical-professional relations.

Participate and actively collaborate on the work team.

Demonstrate cordiality, kindness, and conciliatory and sensitive attitude toward others.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Transfer information clearly, in an orderly, structured, and accurate way to the right people at every moment.

Demonstrate autonomy in the resolution of contingencies related to the procurement processes in pastry.

Act quickly in problematic situations and not just wait.

Adapt to new situations or contexts.

Learn new concepts or procedures and effectively leverage training using acquired knowledge.

Demonstrate responsibility for successes, errors and failures.

Innovate procedures and techniques with the goal of improving results.

Contents:

1. Commercial classification of raw materials, additives and processing aids

in pastry

More important varieties, physical characteristics, qualities, organoleptic properties and basic applications. Commercial classification: ways of marketing and treatments that are inherent to them. Designations of origin.

2. Supply management processes for food, beverages, other genera and equipment in patisserie

Characterization and concretion of procurement processes. Provisioning methods and sources. Purchase applications and procedures for the reception and control of pastry goods. Forms of dispatch, distribution channels and the usual means of transport of food raw materials and own pastry drinks. Characterization, concreteness of systems, processes of storage and internal distribution. Design of internal distribution routes. Inventory control and inventory. Environmental protection practices in procurement processes. Common documentation and IT applications for the control of pastry consumption and inventory of stocks.

Training context parameters:

Spaces and installations:

Multipurpose Classroom of at least 2 m² per pupil or pupil.

75 m² pastry shop and pastry shop.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the management of sourcing processes in pastry, which will be credited by one of the following ways:

-Academic training of Engineer/a Technician, Diplomacy, Architect/Technician/Technician, equivalent degree qualifications or other higher level qualifications related to this professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

TRAINING MODULE 6: DESIGN AND MARKETING OF PASTRY OFFERINGS

Level: 3

Code: MF1780_3

UC Associate: Designing and Marketing Pastry Products

Duration: 120 hours

Assessment Capabilities and Criteria:

C1: Identify and apply the food tasting methodology.

CE1.1 In product tasting exercises for pastry:

-Apply basic tasting rules and conditions.

-Describe the utensils, spaces, and conditions necessary for the food tasting to be performed in optimal conditions.

-Explain the order and time needed to perform the tasting rigorously.

-Discriminate the sensory attributes of food.

-Detect differences in flavors, odours, textures, and all the basic attributes of each product, both in fresh and preserved foods.

-Describe the different sensory characteristics of the products using the specific vocabulary.

-Dispose repeatable and reproducible sensory data.

-Identify and fill in the tasting chips, applying the food valuation standards.

CE1.2 Judge and classify the products covered and assess their suitability for the proposed objectives:

-Valoring the balance of the attributes of the catados.

-To estimate the adequacy of the products covered to the purposes and objectives for which the tasting is carried out.

C2: Explain the processes that are developed in the execution of the various techniques used in the manufacture of pastry products, which lead to the improvement and innovation of the products.

CE2.1 Describe the components of raw materials to recognize your potential applications.

CE2.2 Identify the physico-chemical characteristics of the components of the raw materials to determine their behavior in the different phases of manufacturing processes.

CE2.3 Explain the changes that occur in the components structures of the raw materials, when they are subjected to different transformation processes for subsequent application.

CE2.4 Relate the components of the raw materials, additives, processing aids, and the techniques applied with the product obtained in order to improve and innovate them.

CE2.5 In a practical scenario of experimentation with raw materials, food genera and various technologies:

-Propose new products from certain raw materials and food genera by applying certain technologies.

-Propose improvements to existing products by applying certain technologies.

C3: Analyze the pastry sector and define the positioning of the establishment, interpreting the variables that configure it and explaining the current situation and the trends that are detected.

CE3.1 Describe the variables that determine the evolution and trends of the demand and supply of pastry products and their situation at a particular time to design new offerings that fit them.

CE3.2 Identify the segments of the pastry industry demand, to accurately define the establishment market.

CE3.3 Identify and describe the main competitors, comparing them and determining their main characteristics, to determine strengths and weaknesses of the establishment with respect to the rest of the competence.

CE3.4 Analyze the different types of consumers to describe the target audience of the establishment.

CE3.5 Identify the weaknesses and threats of the establishment, as well as the strengths and opportunities of the establishment, in order to identify the future positioning of the business.

CE3.6 Clearly identify the positioning of the establishment, design it, and put it into application.

CE3.7 Perform strategic analysis of the business using the tools needed to obtain the conclusions that enable decision-making.

C4: Determine the composition and characteristics of offers of various pastry products taking into account the economic and commercial parameters contemplated in the pastry sector.

CE4.1 Analyze food groups, explaining their nutritional contributions.

CE4.2 Describe all types of pastry offerings, indicating the elements that make them, features and category.

CE4.3 Relate offers of pastry with the various establishments of production and sale of pastry products, according to the current legislation.

CE4.4 In practical cases, and based on the characterization of certain establishments of production and sale of pastry products:

-Identify and analyze variables derived from socio-economic, dietary, variety, taste, and other needs to be taken into account for making pastry offerings.

-Compose pastry offerings that respond to the needs identified and are balanced dietetically, varied and quality.

-Present the appropriate pastry offerings and terms and in accordance with the established economic and commercial objectives.

-Act with creativity and imagination in the formulation and development of personal proposals for the presentation of pastry offerings.

CE4.5 Identify and apply the basic principles of hygiene, dietary and nutrition in the design of the selected pastry offering, with the aim of making this offer more productive, healthy and current.

C5: Analyze the processes of information, advice and sales, and apply appropriate customer and communication procedures and techniques to them as a basic element for achieving the objectives business.

CE5.1 Identify the different types of pastry product customers, describing their habits and their behavior in purchasing.

CE5.2 Distinguished and analyze the information processes that occur in the production and sale establishments of pastry products.

CE5.3 Identify and describe pastry offerings, both food and service offerings that make the establishment available to your clients.

CE5.4 Determine sales prices for all services included in the establishment's pastry offering.

CE5.5 Apply sales techniques, optimizing the economic results of the establishment while maintaining customer satisfaction.

CE5.6 In situations of demand for information, request for purchase and submission of complaints:

-Adopt an attitude according to the situation, using appropriate courtesy rules and applying the appropriate style of communication.

-Identify the needs of the client, advise you clearly on your demand and give it a proper deal, with empathy.

-Propose the offer that suits your approaches and expectations.

-Apply complaint and complaint management procedures.

-To seek to satisfy the habits, tastes and information needs of potential clients, to resolve with kindness and discretion their complaints, and to enhance the good image of the entity that provides the service.

C6: Develop promotional actions applicable to production and sales establishments of pastry products, applying marketing techniques.

CE6.1 Define segments of demand and identify sources of information that enable you to identify your components.

CE6.2 Create current and potential client files where relevant data can be included for sales promotion goals and other marketing actions.

CE6.3 Identify the characteristic elements of the establishment's gastronomic offer and make comparisons from which positive or negative differentials are deducted.

CE6.4 Describe and apply sales promotion techniques, define promotional actions, and develop corresponding media, such as chronograms, visit tabs, or arguments.

CE6.5 Describe negotiation techniques and apply them in situations that are sufficiently characterized.

CE6.6 Recognize merchandising techniques, describing those applicable to the production and sale establishments of pastry products.

CE6.7 Act with creativity and imagination in the formulation and development of personal proposals for promotional actions.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to all of its criteria; C2 with respect to CE2.5; C3 with respect to CE3.7; C4 with respect to CE4.4; C5 with respect to CE5.5 and CE5.6.

Other capabilities:

Demonstrate interest in broad knowledge of the organization and its processes.

Take Responsibility for the work that you develop and achieve your goals.

Propose goals that assume a higher level of performance and effectiveness than previously achieved.

Respect internal company procedures and rules.

Maintain the work area with the appropriate degree of order and cleanliness.

Adapt to the organization by integrating into the system of technical-professional relations.

Participate and actively collaborate on the work team.

Demonstrate cordiality, kindness, and conciliatory and sensitive attitude toward others.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Transfer information clearly, in an orderly, structured, and accurate way to the right people at every moment.

Demonstrate autonomy in the resolution of contingencies related to the processes of design and marketing of pastry products.

Act quickly in problematic situations and not just wait.

Adapt to new situations or contexts.

Learn new concepts or procedures and effectively leverage training using acquired knowledge.

Demonstrate responsibility for successes, errors and failures.

Innovate procedures and techniques with the goal of improving results.

Contents:

1. Sensory analysis of food in pastry

The human senses and sensory perception of food in pastry. The influence of preferences on sensory analysis in pastry. Differences between sensory, technical, instrumental and hedonic analysis. Basic terminology of sensory analysis of food in pastry. The attributes of food. Relevant attributes in pastry. Means used in the sensory analysis of food in pastry. Perception of basic sensory attributes. Detection threshold. Cata: definition, types and mechanisms used therein. Food analysis techniques. Applications. Phases of the food tasting. Necessary elements and useful for the food tasting. Use of graphical scales. Sensory analysis tests. Main descriptors: visual, aromatic, taste and texture according to type of food. Elaboration of sensory profiles. Objective evidence in food analysis: discriminatory testing and descriptive testing. Non-objective evidence in food analysis: hedonic trials. Milk and milk products tasting. Dry product tasting: almonds, hazelnuts, plums, others. Tasting of fatty products: oils, mantequillas, margarines, others. Cates of preserved foods. Tasting of flours. Tasting of other products of use in pastry.

2. Basic physical and chemical tests on pastry

Sampling. Basic concepts and techniques applicable to pastry products. Basic concepts of chemical and instrumental analysis applicable to the pastry. Physico-chemical characteristics of milk, dairy products, dried products, fats, flours, eggs, egg products and sugars, among other products for use in pastry. Tests on pastry products: milk and milk products, dried products, fats, flours, eggs, egg products, sugars and other products for use in pastry.

3. Use of additives and processing aids in patisserie

Characteristics of colorants, preservatives, antioxidants, emulsifiers, and sweeteners, among others. Classification according to its technological function: dyes, preservatives, antioxidants, emulsifiers and sweeteners, among others. Conditions of conservation and use.

4. The sale of pastry services

The pastry offer. Establishments producing and selling pastry products. Classifications and characteristics. Information sources of the pastry offer. Identification and use. Orders. Channel configurations in the sale of pastry products. Rates and conditions of application. Types of collection.

5. The design of pastry offerings

Food trends and composition of pastry offerings. Elements of a pastry offering. Classification. Variables that influence the preparation of the pastry offers. Planning and design of pastry offerings. Physical appearance of the pastry offerings: Basic principles for making the offer. Presentation. Merchandising of the letter/offer of products. Hygiene, Dietetic and Nutrition: Basic concepts. Relationship between food groups and nutrients that make up them. Characterization of food groups. Food and health. Eating behaviour and habits.

6. The analysis of the situation in the pastry sector

Market analysis. Market Trends. Market shares. Analysis of the competition. Identification and description of competitors. The competitive or differential advantage. Commercial research and its types. Questionnaires. Tabulation and analysis. Consumer analysis. Needs and motivations. Purchase Roles. Segmentation and selection of target audience. The DAFO. Determination of weaknesses, threats, strengths and opportunities. Analysis of positioning. Concept and identification of the same.

7. Communication and customer service and sales and negotiation techniques for production and sales establishments of pastry products.

Interpersonal communication. The process of communication: Barriers. Know how to listen. Know to ask. Non-verbal communication. The telephone communication. Human needs and motivation: The decision-making process. The expectations of the customers. Techniques to determine customer expectations regarding a service. The satisfaction of expectations as a concept of quality of a service. The quality standards of a service. Identification of adverse conditions of quality. Typology of clients: Analysis and comparison of the most appropriate communication techniques to the different types of clients. Applications. Customer support: Positive attitude and pro-active attitude. Empathy. Discretionary efforts. Simulations. The sales processes: Sales phases and applicable techniques. Simulations. The negotiation: Basic elements. The planning of the negotiation. Strategies and techniques. Applications. Treatment of complaints, complaints and conflicting situations: Application of procedures. Regulations. Deontological, conduct and personal image standards of professionals in the marketing of gastronomic offerings

8. Marketing and sales promotion in the production and sale of pastry establishments.

Marketing Concept. Service Marketing. Specificities. Market segmentation. The target market. The Marketing Mix. Elements. Strategies. Marketing policies and guidelines. The Marketing Plan: Features. Phases of the development of the marketing plan. Media planning. Direct marketing. Techniques. Argue. Sales promotion plans: The sales promotion in the pastry shops. The figure of the sales promoter and his role. Programming and timing of sales promotion actions. Obtaining information about clients and creating databases of current and potential clients. Legal regulations on personal data bases. Design of supports for the control and analysis of sales promotion activities. Deciders and prescribers. The merchandising. Elements of merchandising of the pastry shops themselves.

Training context parameters:

Spaces and installations:

Multipurpose Classroom of at least 2 m² per pupil or pupil.

75 m² pastry shop and pastry shop

45 m² management classroom

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the design and marketing of pastry products, which will be accredited by the following two forms:

-Academic training of Engineer/a Technician, Diplomacy, Architect/Technician/Technician, equivalent degree qualifications or other higher level qualifications related to this professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

TRAINING MODULE 7: ADMINISTRATION OF PRODUCTION AND SALES ESTABLISHMENTS OF PASTRY PRODUCTS

Level: 3

Code: MF1781_3

Associate with UC: Lead and manage a production and sales establishment of pastry products

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Develop patisserie business projects in order to analyze their degree of viability.

CE1.1 Identify the points needed to write small business projects in pastry.

CE1.2 In a practical scenario of developing business projects in patisserie:

-Analyze the supply and demand of the pastry market to determine the characteristics of the product or service.

-Describe the characteristics of the necessary equipment and spaces to assess the required investment

-Documenting the distribution of people's equipment, spaces, and performance flows to delimit their initial needs.

-Describe the characteristics that identify the product or service to analyze its degree of viability

-Analyze the different sources of funding to select the most appropriate for the project characteristics.

-Determine the revenue structure, costs, charges and payments on a provisional basis to determine the feasibility of the project.

C2: Analyze the business planning function and process and define plans that are appropriate for pastry establishments.

CE2.1 Describe the phases and logical steps of a business planning process to set goals, make decisions, and select media.

CE2.2 Identify the basic elements to set a target address process.

CE2.3 In business planning scenarios:

-Formulate objectives for an establishment of production and sale of pastry products in the framework of hypothetical general business plans.

-Select the most convenient policy options for achieving the proposed objectives.

-Planting programs that result from such options to determine the human and material resources required.

C3: Analyze different types of organizational, functional, and internal and external relationships to determine the most appropriate to the production and sales establishment of pastry products.

CE3.1 Classify and characterize the different types of establishments, areas, or restoration departments to fit a business project.

CE3.2 Describe the factors that determine an effective organization, by arguing its logic.

CE3.3 Compare the most characteristic departmental structures and relationships of the various establishments, areas, or pastry departments to identify the distribution of functions.

CE3.4 Describe the circuits, types of information, and internal and external documents that are generated in the framework of such structures to ensure good interdepartmental relationships.

CE3.5 Describe the internal and external relationships of the production and sales establishments of pastry products, with other companies, areas or departments.

CE3.6 From organizational and functional structures of production and sales establishments of pastry products:

-Evaluate the organization, to make a critical judgment of the organizational solutions adopted.

-Propose alternative solutions and organigrams to the interdepartmental structures and relationships characterized to propose changes aimed at improving the organization.

C4: Apply personnel selection techniques for production and sales of pastry products, to define and cover each and every job.

CE4.1 Describe the most characteristic jobs of the production and sales establishments of pastry products, and relate them to different types of establishments.

CE4.2 Identify different recruitment sources used for staff selection and relate them to different jobs.

CE4.3 In practical cases of selection of staff from a production and sales establishment of pastry products:

-Define the limits of responsibility, functions, and tasks for each component of the unit's work teams.

-Evaluate the work times of the most significant professional activities.

-Determine the techniques to use in the personnel selection process.

-Identify the appropriate hiring forms for template management.

-Identify and apply the particularities of the collective agreement.

C5: Apply management techniques of the dependent staff, identifying the methods to involve you in the objectives and motivate you to have a high capacity to respond to the needs of the company and its clients and develop their professionalism.

CE5.1 In practical scenarios for applying personnel management techniques:

-Relate the objectives and goals of the company or area to determine the material means necessary for their achievement and the responsibilities of the team.

-Promote team work of dependent personnel by means of motivation actions to improve the level of individual effort and responsibility.

CE5.2 In practical scenarios for applying personnel management techniques:

-Design meetings and conduct them in a way that is effective.

-Designing training actions for staff to improve their professionalism.

-Describe systems for assessing productivity and correcting deviations.

-Design incentive systems.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.2; C2 with respect to CE2.3; C3 with respect to CE3.6; C4 with respect to CE4.3; C5 with respect to all of its criteria.

Other capabilities:

Demonstrate interest in broad knowledge of the organization and its processes.

Take Responsibility for the work that you develop and the fulfillment of the objectives of the establishment of production and sale of pastry products.

Propose challenging targets that represent a higher level of performance and effectiveness than previously achieved.

Prove a good professional in the administration of production units and sales of pastry products.

Adapt to the organization by integrating into the system of technical-professional relations.

Sharing information with the work team.

Demonstrate cordiality, kindness, and conciliatory and sensitive attitude toward others.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Transfer information clearly, in an orderly, structured, clear and accurate way to the right people at every moment.

Demonstrate autonomy in the resolution of contingencies related to the administration of production units and sales of pastry products.

Act quickly in problematic situations and not just wait.

Demonstrate stress resistance, mood stability and impulse control.

Demonstrate flexibility to understand changes.

Adapt to new situations or contexts.

Learn new concepts or procedures and effectively leverage training using acquired knowledge.

Use time and effort to extend knowledge and supplemental information for use in your work.

Demonstrate responsibility for successes and failures and failures.

Contents:

1. Business projects in patisserie

Company types in pastry. Creation of offers and products in patisserie. Machinery and equipment necessary for the implementation of projects of production establishments and sales of pastry products. Analysis of the economic and financial structure of the pastry companies. Methods of valuation and selection of investments applied to the pastry.

2. Business planning in pastry

The schedule in the business administration process. Main types of business plans. Assessment of the importance of the periodic review of business plans. Operational and strategic planning. Analysis of weaknesses, threats, strengths and opportunities.

3. The organisation in the pastry shops

Interpretation of the different regulations on authorization and classification of establishments of production and sale of pastry products. Typology and classification of establishments of production and sale of pastry. Structures and departmental relations and external characteristics in pastry. Circuits, types of information, and internal and external documents that are generated.

4. Definition of jobs and selection of staff in pastry shop

Main methods for the definition of posts for skilled workers in pastry shop. Sources of recruitment. Personnel selection techniques. The Staff Regulations. Collective agreements affecting the pastry shop. Forms of employment recruitment. Social Security.

5. The direction of work equipment in pastry

Address systems and command or leadership types. The address function. Characteristics of the command. Assessment of productivity. Delegation of duties. Address of meetings. Training of staff. Staff motivation. Analysis of tools for decision making. Simulations. Management of work programming techniques and time measurement.

Training context parameters:

Spaces and installations:

Multipurpose Classroom of at least 2 m² per pupil or pupil.

45 m² management classroom.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the management and management of a production and sales establishment of pastry products, which will be accredited by the following two forms:

-Academic training of Engineer/a Technician, Diplomacy, Architect/Technician/Technician, equivalent degree qualifications or other higher level qualifications related to this professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

TRAINING MODULE 8: ECONOMIC AND FINANCIAL PROCESSES IN ESTABLISHMENTS PRODUCING AND SELLING PASTRY PRODUCTS

Level: 3

Code: MF1782_3

Associate to UC: Perform the economic-financial management of a pastry shop

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Design and manage the budget of a pastry unit, implementing and implementing budget control and establishing and implementing corrective measures for business improvement.

CE1.1 Define budget and budget control concept.

CE1.2 Identify the main types of quotes in pastry departments.

CE1.3 Define the different systems for making budgets in pastry departments.

CE1.4 Define an appropriate budget control system to an alleged pastry department.

CE1.5 In different assumptions of pastry projects, establish the main budgets, such as initial investment, income and costs and cash flows for the duration of a project with the objective of calculate their economic viability.

C2: Register accounting operations of a pastry shop or department in accordance with current regulations based on correct receipt and control of the documentation.

CE2.1 Explain the importance of accounting as an instrument of support for economic management in catering businesses.

CE2.2 Relating the different security systems and procedures applicable to the management, deposit, custody, and file of documents, with the different structures of the organization.

CE2.3 Identify and describe the proprietary assets of the pastry business.

CE2.4 Identify the most common accounting facts that occur in a pastry shop, knowing and adapting the supporting documents for them.

CE2.5 Explain supplier invoice control procedures and formalize incident reports and incorrect charge regularization requests.

CE2.6 Define the basic accounting process, applying the rules in force of an accounting character.

CE2.7 Identify and describe the liquidation of the main taxes that apply to an establishment or department of pastry.

C3: Analyze the management and control of client accounts, developing the operations that are inherent to them, in order to achieve the settlement of their balances in time.

CE3.1 Describe billing procedures, credit account control, collection and recovery procedures for customers, and issue payment and payment supporting documents.

CE3.2 Check the right to returns for alleged services not enjoyed and loaded, formalizing communications to providers and documents that were necessary.

CE3.3 Register on sales media, the amounts of service usage rights or products sold.

CE3.4 Archive documentation according to established procedures.

CE3.5 Issue documents in relation to the status of customer accounts situation.

CE3.6 In scenarios for charging clients, describing the necessary steps and resolving discrepancies, generating the corresponding accounting-administrative documents.

CE3.7 In an economic management scenario, perform the notes that come from the bank accounts and cash registers, in response to defined cases, with the maximum accuracy.

C4: Develop the settlement operations of the balances with suppliers and treasury management and control of bank accounts and banks, carrying out the necessary checks with the required accuracy and accuracy. to avoid situations of financial insolvencies.

CE4.1 Different, describe and formalize different payment documents, identifying and applying the current business legislation.

CE4.2 Formalize administrative, pre-accounting, and accounting forms to record treasury operations.

CE4.3 Formalize periodic case-move summaries.

CE4.4 In cash management assumptions, perform cash account controls, performing the corresponding tonnage and resolving differences between actual balances and notes made.

CE4.5 In case-control scenarios of bank and bank account control, conduct with bank statements and resolve differences between financial institution notes and bank account books and records of the pastry department or department.

CE4.6 Describe the security measures required to prevent theft or loss.

CE4.7 Argument of the need to develop treasury management operations with the highest accuracy and a high sense of personal responsibility and honesty.

C5: Analyze and control the results obtained by an establishment, area, or department of pastry, with the intention of optimizing the results in future periods.

CE5.1 Analyze the balance of an establishment, area, or department and determine its short-and long-term balance.

CE5.2 Analyze the results account of an establishment or pastry department and determine its profitability from prior periods or to the competition.

CE5.3 Analyze the partial profitability, if any, of the various outlets of the pastry shop or department.

CE5.4 In a practical economic management scenario, run the cost control, through the calculation of theoretical consumption and actual consumption and its comparative.

CE5.5 Design and apply cost corrective measures to correct any deviations that are detected.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.4 and CE1.5; .C2 with respect to CE2.5 and CE2.6; C3 with respect to CE3.6 and CE3.7; C4 with respect to CE4.4 and CE4.5; C5 with respect to CE5.4.

Other capabilities:

Demonstrate interest in broad knowledge of the organization and its processes.

Take Responsibility for the work that you develop and achieve your goals.

Demonstrate a good professional practice in the management of the economic-financial processes in pastry shops.

Respect internal company procedures and rules.

Finish the job within the set deadlines.

Adapt to the organization by integrating into the system of technical-professional relations.

Sharing information with the work team.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Propose alternatives with the aim of improving results.

Demonstrate autonomy in the resolution of contingencies related to your activity.

Act quickly in problematic situations and not just wait.

Demonstrate stress resistance, mood stability and impulse control.

Adapt to new situations or contexts.

Use time and effort to extend knowledge and supplemental information for use in your work.

Demonstrate responsibility for successes and failures and failures.

Contents:

1. Budget control in pastry shops

Definitions. Types of budget. Methods of budgeting. The deviations. The analysis of deviations. The corrective actions.

2. Administrative processes in the pastry companies

Internal administrative processes in the pastry companies. Documentary media and records. Internal management software. Food and beverage management programs. Application of procedures. Means of storage and processing of information. Applications. Correspondence control. Warehouse management. Inventory management. Document stock control. Management of advances and deposits. Billing and collection management. Management of cash means of payment. Credit and debit cards. Conditions for the acceptance of cheques and promissory notes. The deferred payment. External funding. Commercial agreements with the granting of credit to customers: economic terms usually considered. The research on the solvency of clients. Risks and alternatives. Returns for services not provided. Management of reimbursements. Control of credit accounts. Collection and refund to customers. Procedures for defaults.

3. Treasury management and control of bank accounts and banks applied to the pastry shop

Current legislation applicable to the management of cash accounts and banks. Payment documents: identification, differentiation, formalisation. Applicable rules. Record of cash movements and formalisation of pre-accounting and accounting administrative forms. Performing box controls by welding the gaps. Analysis of bank account statements, solving gaps with the books and records of bank accounts of the pastry shop. Analysis of security measures related to accounting documentation and cash.

4. Accounting processes in patisserie businesses

Basic Accounting: Accounting Concept and Objectives. The bookkeeping books. The heritage. The general accounting plan. The basic accounting process in the pastry companies. The main taxes on the pastry companies and their liquidation. The annual accounts. The write-downs and the provisions. Costs: Definition and cost classes. Calculation of costs of raw materials. Application of consumption control methods. Calculation of the deadlock.

Training context parameters:

Spaces and installations:

Multipurpose Classroom of at least 2 m² per pupil or pupil.

45 m² management classroom.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the performance of the economic-financial management of a pastry shop, which will be credited by one of the following forms:

-Academic training of Engineer/a Technician, Diplomacy, Architect/Technician/Technician, equivalent degree qualifications or other higher level qualifications related to this professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.

TRAINING MODULE 9: SAFETY, HYGIENE AND ENVIRONMENTAL PROTECTION IN HOSPITALITY

Level: 2

Code: MF0711_2

UC Associate: Act under Safety, Hygiene and Environmental Protection Standards in Hospitality

Duration: 60 hours

Assessment Capabilities and Criteria:

C1: Recognize and apply the rules and measures in place and necessary to ensure the hygienic and sanitary quality of hospitality activity.

CE1.1 Identify and interpret hygienic-sanitary standards of enforced compliance related to facilities, premises, and hospitality tools.

CE1.2 Estimating the consequences for the healthiness of the products and safety of the consumers of the lack of hygiene in the processes and means of production or service and in the work habits.

CE1.3 Identify the hygienic-sanitary requirements to be met by hospitality facilities and equipment.

CE1.4 Identify and apply personal hygiene measures and recognize all those behaviors or attitudes likely to lead to contamination in any type of food.

CE1.5 Describe the major alterations suffered by food, identifying the agents causing them, their origin, transmission and multiplication mechanisms.

CE1.6 Classifying and explaining the risks and main food-source toxiinfections and their health consequences and related to the causes and causes of the disease.

CE1.7 Explain the appropriate systems and procedures for waste management and disposal in hospitality activity.

CE1.8 Identify, classify, and compare different cleaning products and treatments, such as disinfection, sterilization, disinfection, and de-ratization, and their conditions of use.

CE1.9 In practical scenarios of cleaning, disinfection, disinterment, deratization, duly characterized:

-Identify all the hygiene and personal behavior actions to be taken.

-Select usable products and treatments.

-Set the control object parameters.

-List the required equipment.

-Set the frequency of the sanitizing process.

-Make the necessary operations to clean, disinfect, disinfect, and unratize.

C2: Assess the environmental problems caused by the activity of hospitality and the control of the waste produced.

CE2.1 Classify the various types of waste generated according to their origin, status, recycling, and need for debugging.

CE2.2 Recognize the environmental effects of waste, contaminants, and other conditions caused by hospitality activity.

CE2.3 Recognize the parameters that enable environmental control in the hospitality and waste debugging processes.

CE2.4 Hierarchy of adoptable measures for environmental protection in hospitality.

CE2.5 Describe collection, selection, recycling, debugging, disposal, and waste disposal techniques.

C3: Adopt security measures and control their compliance in all work situations of hospitality activity.

CE3.1 Analyze the risk factors and situations for security and applicable prevention and protection measures in hospitality activity.

CE3.2 Interpreting the most relevant aspects of the regulations and the security plans relating to: rights and duties of the worker and the company, distribution of functions and responsibilities, preventive measures, Signs, specific rules for each post, action in case of accident and emergency.

CE3.3 Identify the most relevant risks or hazards in hospitality activity and analyze the applicable safety measures in the design of the premises and facilities, environmental conditions, status of the job, environment and easements, safety measures and protection of machinery, signalling of risk and emergency situations, individual protective equipment, toxicity or hazard and appropriate handling of products.

CE3.4 Identify and apply adoptable action guidelines in emergency situations and in case of accidents, such as fire equipment management, control procedures, warning and alarm, basic sanitary techniques and emergency first aid and plans and evacuation.

C4: Value the importance of water and energy sources and identify measures for their efficient use in hospitality activities.

CE4.1 Relating the use of energy sources in a hospitality establishment.

CE4.2 Recognize the use of renewable energy and its possibilities in a hospitality establishment.

CE4.3 Identify electrical, gas, and other installations of a hospitality establishment and critical points where they can present dysfunctions.

CE4.4 Analyze good practices in water and energy consumption in a hospitality establishment and identify potential actions that result in their decline.

CE4.5 Feature a preventive and corrective maintenance program.

CE4.6 Identify and assess the various methods for water treatment.

CE4.7 In the case of practical scenarios for appropriately characterised hospitality establishments:

-Rate the economic impact of efficient water and energy use.

-Explain a water and energy saving program and its monitoring and control measures.

-Relating measures that can impact water and energy savings.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to: CE1.4 and CE1.9; C3 with respect to: CE3.4.

Other capabilities:

Respect and demonstrate environmental sensitivity.

Interpret and execute work instructions.

Comply with the correct service delivery rules.

Respect internal company procedures and rules.

Maintain the work area with the appropriate degree of order and cleanliness.

Take responsibility for the work you are developing.

Prove a good professional.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Transfer information clearly, in an orderly, structured, clear and accurate way to the right people at every moment.

Propose alternatives with the aim of improving results.

Demonstrate autonomy in solving small contingencies related to your activity.

Act quickly in problematic situations.

Demonstrate flexibility to understand changes.

Learn new concepts or procedures and effectively leverage training using acquired knowledge.

Demonstrate responsibility for successes and failures and failures.

Contents:

1. Food hygiene and food handling

General hygiene regulations applicable to the activity.

Alteration and contamination of food: concepts, causes, and contributing factors.

Sources of food contamination: physical, chemical and biological.

Major factors contributing to bacterial growth.

Cleansing and Disinfection: Differentiation of Concepts; Applications.

Materials in contact with food: types and requirements.

Sanitary-Sanitary Quality: concepts and applications.

Self-control: Hazard Analysis and Critical Control Point (HACCP) systems.

Good hygiene practice guides (GPCH). Applications.

Food and health: Health risks arising from incorrect food handling. Concepts and types of foodborne diseases. Responsibility of the company in the prevention of diseases of food transmission.

Manipulative Personnel: Requirements for food handlers. Regulation. Health and personal hygiene: factors, measures, materials and applications. Authorized clothing and work equipment. Gestures. Wounds and their protection. Assumption of attitudes and habits of the food handler. Importance of good practices in food handling.

2. Cleaning of hospitality facilities and equipment

Concept and cleanup levels.

General hygienic requirements for facilities and equipment.

Cleaning processes: disinfection, sterilisation, disinterment and de-ratization. Commonly used cleaning products: Types, classification. Main features of use. Security measures and storage standards. Interpretation of the specifications.

Systems, methods and cleaning equipment: applications of basic equipment and materials. Common procedures: types and execution.

Signaling and isolation techniques for areas or equipment.

3. Environmental impact of hospitality activity

Agents and impact factors.

Waste treatment: Waste and waste management. Types of waste generated. Solid waste and packaging. Emissions into the atmosphere. Liquid discharges.

Applicable Environmental Protection Regulations.

Other prevention or protection techniques.

4. Management of water and energy in hospitality establishments

Water consumption. Good environmental practices in the efficient use of water.

Energy consumption. Energy savings and alternatives. Good environmental practices in the efficient use of energy.

5. Good environmental practices in the production processes of hospitality establishments

Purchasing and provisioning.

Elaboration and service of food and beverages.

Cleaning, laundry and lingerie.

Receiving and administration.

Maintenance.

6. Security and emergency situations in the activity of hospitality

Security: Most common risk factors and situations. Identification and interpretation of specific safety standards. Specific safety conditions to be met by the premises, facilities, furniture, equipment, machinery and small material characteristic of the hotel business. Prevention and protection measures: In facilities. In the use of machines, equipment and utensils. Personal safety equipment. Protective garments: types, adequacy and regulations.

Emergency situations: Procedures for action, warning and alarms. Fires. Gas escapes. Water leaks or floods. Emergency and evacuation plans. First aid.

Training context parameters:

Spaces and installations:

Multipurpose Classroom of at least 2 m² per pupil.

45 m² management classroom

Professional trainer profile:

1. Domain of knowledge and techniques related to the activity, which will be credited by one of the following ways:

-Academic training of Diplomacy and other top-level professionals related to this professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent administrations.