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Royal Decree 451/2010 Of 16 April, Which Establishes The Title Of Technician In Processes And Quality In The Food Industry And Fix Their Minimum Educations.

Original Language Title: Real Decreto 451/2010, de 16 de abril, por el que se establece el título de Técnico Superior en Procesos y Calidad en la Industria Alimentaria y se fijan sus enseñanzas mínimas.

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Organic Law 2/2006, of 3 May, of Education, provides in Article 39.6 that the Government, after consulting the Autonomous Communities, will establish the qualifications corresponding to the vocational training studies, thus as the basic aspects of the curriculum for each of them.

The Organic Law of 19 June, of the Qualifications and of Vocational Training, establishes in Article 10.1 that the General Administration of the State, in accordance with the provisions of Article 149.1.30. Establishment and after consultation of the General Council of Vocational Training, the certificates and certificates of professionalism, which shall constitute the offers of vocational training referred to in the National Catalogue of Qualifications, shall be determined. Professionals.

Royal Decree 1538/2006, of 15 December, has established the general organisation of vocational training of the educational system, and defines in Article 6 the structure of vocational training qualifications on the basis of the National catalogue of professional qualifications, guidelines laid down by the European Union and other aspects of social interest.

Moreover, in the same way, the professional profile of these titles, which will include general competence, professional, personal and social skills, qualifications and, where appropriate, the professional qualifications of the (a) the national catalogue of vocational qualifications included in the titles, so that each degree will, at least, incorporate a complete professional qualification, in order to achieve that, in fact, the qualifications of the respond to the needs demanded by the productive system and the values personal and social to exercise democratic citizenship.

This regulatory framework makes it necessary for the Government, after consulting the autonomous communities, to establish each of the titles which will form the catalogue of titles of vocational training of the educational system, its minimum teaching and other aspects of academic management which, without prejudice to the competences conferred on the educational authorities in this field, constitute the basic aspects of the curriculum which ensure a common and ensure the validity of the securities, in compliance with the provisions of Article 6.2 of the Law Organic 2/2006, of 3 May, of Education.

For these purposes, it is appropriate to determine for each title their identification, their professional profile, the professional environment, the prospective of the title in the sector or sectors, the teaching of the training cycle, the correspondence of the professional modules with the units of competence for their accreditation, validation or exemption and the basic parameters of training context for each professional module (spaces, necessary equipment, qualifications and specialties of the teachers and their equivalences for the purposes of teaching), after consulting the Autonomous communities, as provided for in Article 95 of the Organic Law 2/2006, of 3 May, of Education.

Also, in each title, the access to other studies and, where appropriate, the modalities and subjects of baccalaureate that facilitate the connection with the higher grade training cycle, the convalidations, and exemptions will also be determined. and equivalences and information on the necessary requirements under the legislation in force for the professional exercise where appropriate.

In order to facilitate the recognition of credits between higher technical qualifications and the teachings leading to university degrees and vice versa, in the higher education courses the equivalence of each professional module with European credits, ECTS, as defined in Royal Decree 1125/2003 of 5 September, establishing the European credit system and the system of qualifications in university degrees official character and validity throughout the national territory.

Thus, the present royal decree, as provided for in Royal Decree 1538/2006, of 15 December, establishes and regulates, in the basic aspects and elements mentioned above, the title of vocational training of the educational system Superior Technician in Processes and Quality in the Food Industry.

In the process of drawing up this royal decree, the autonomous communities have been consulted and the General Council of Vocational Training, the School Council of the State and the Ministry of Politics have issued a report. Territorial.

In its virtue, on the proposal of the Minister of Education and after deliberation of the Council of Ministers at its meeting of 16 April 2010,

DISPONGO:

CHAPTER I

General provisions

Article 1. Object.

1. This royal decree aims to establish the title of Superior Technician in Processes and Quality in the Food Industry, with official character and validity throughout the national territory, as well as its corresponding teachings. minimum.

2. The provisions of this royal decree replace the regulation of the title of Superior Technician in the Food Industry, contained in Royal Decree 2050/1995, of December 22.

CHAPTER II

Identification of title, professional profile, professional and prospective title of the title in the sector or sectors

Article 2. Identification.

The title of Superior Technician in Processes and Quality in the Food Industry is identified by the following elements:

Denomination: Processes and Quality in the Food Industry.

Level: Higher Grade Professional Training.

Duration: 2000 hours.

Professional Family: Food Industries.

European Reference: CINE-5b (International Standard Classification of Education).

Article 3. Professional profile of the title.

The professional profile of the title of Superior Technician in Processes and Quality in the Food Industry is determined by its general competence, its professional, personal and social competences, and by the relationship of qualifications of the National Catalogue of Professional Qualifications included in the title.

Article 4. General competence.

The general competence of this title is to organize and control the processes of food processing by programming and monitoring the necessary material and human operations and resources, applying the plans for production, quality, food security, prevention of occupational risks and environmental protection, in accordance with current legislation.

Article 5. Professional, personal and social skills.

The professional, personal and social competencies of this title are as follows:

a) Plan production processes, assigning equipment and facilities based on the product to be developed.

b) Schedule and organize food production and automatic production systems by observing the requirements of established quality, safety and environmental protection.

c) Driving food processing operations, resolving any contingencies that arise.

d) Monitor packaging, packaging, and labeling operations under quality and safety conditions.

e) Plan the logistics in the food business, organizing the supplies, storage and expedition of raw materials, auxiliaries and products.

f) Schedule and monitor the maintenance and operability of equipment and facilities to ensure performance in conditions of hygiene, quality, efficiency and safety.

g) Control and ensure quality through physical, chemical, microbiological and sensory testing.

h) Markup and promote products in the small food business.

i) Monitor, during the production process, the efficient use of resources, selective collection, purification and disposal of waste, guaranteeing environmental protection in accordance with the company's plans and the current regulations.

j) Apply food safety, occupational risk prevention and specific legislation in the different sectors of the food industry.

k) Apply the information and communication technologies required in the productive processes and in those areas of their professional scope.

l) Organize and coordinate team work, assuming leadership, maintaining fluid professional relationships, communicating with respect and sense of responsibility in the field of their competence, taking into account the hierarchy of the company.

m) Maintain an attitude of updating and innovation regarding technological, organizational and socio-cultural changes in the food industry, especially in the development of new products, processes and models marketing.

n) Meet the objectives of production, collaborating with the work team and acting in accordance with the principles of responsibility and tolerance.

n) Adapting to different jobs and new employment situations, caused by technological and organizational changes in production processes.

o) Exercise their rights and comply with obligations arising from industrial relations, in accordance with the provisions of the legislation in force.

p) Solve problems and make individual decisions by following established rules and procedures, defined within the scope of their competence.

q) Manage your career by analyzing job, self-employment, and learning opportunities.

r) Create and manage a small business, performing a product feasibility study, production planning, and marketing.

s) To participate actively in economic, social and cultural life, with a critical and responsible attitude.

Article 6. Relationship of qualifications and competence units of the National Catalogue of Professional Qualifications included in the title.

Full professional qualifications:

a) Plant preserved and vegetable juices INA 176_3 (RD 1228/2006, of 27 October), comprising the following units of competence:

UC0556_3: Manage supplies, warehouse and shipments in the food industry and perform marketing support activities.

UC0557_3: Schedule and manage production in the food industry.

UC0558_3: Cooperate in the implementation and development of the quality plan and environmental management in the food industry.

UC0559_3: Develop processes and determine operating procedures for the production of vegetable preserves and juices.

UC0560_3: Control the manufacture of vegetable preserves and juices and their automatic production systems.

UC0561_3: Apply analytical and sensory control techniques of the process of making preserved and vegetable juices.

b) Industries of cereal derivatives and sweets INA 177_3 (RD 1228/2006 of 27 October), comprising the following units of competence:

UC0556_3: Manage supplies, warehouse and shipments in the food industry and perform marketing support activities.

UC0557_3: Schedule and manage production in the food industry.

UC0558_3: Cooperate in the implementation and development of the quality plan and environmental management in the food industry.

UC0562_3: Develop processes and determine operating procedures for the production of cereal and candy derivatives.

UC0563_3: Control the processing of cereal and candy derivatives and their automatic production systems.

UC0564_3: Apply analytical and sensory control techniques for the processing of grain and candy derivatives.

c) Industries of fishery and aquaculture products INA 178_3 (RD 1228/2006 of 27 October), comprising the following units of competence:

UC0556_3: Manage supplies, warehouse and shipments in the food industry and perform marketing support activities.

UC0557_3: Schedule and manage production in the food industry.

UC0558_3: Cooperate in the implementation and development of the quality plan and environmental management in the food industry.

UC0565_3: Develop processes and determine operational procedures for the production of fishery and aquaculture products.

UC0566_3: Control the production of fishery and aquaculture products and their automatic production systems.

UC0567_3: Apply analytical and sensory control techniques for the processing of fishery and aquaculture products.

d) Dairy industries INA 180_3 (RD 1228/2006, 27 October), comprising the following units of competence:

UC0556_3: Manage supplies, warehouse and shipments in the food industry and perform marketing support activities.

UC0557_3: Schedule and manage production in the food industry.

UC0558_3: Cooperate in the implementation and development of the quality plan and environmental management in the food industry.

UC0571_3: Develop the processes and determine the operational procedures for the production of consumption and dairy milks.

UC0572_3: Control the production of consumer and dairy milks and their automatic production systems.

UC0573_3: Apply analytical and sensory control techniques for the process of making consumption and dairy milks.

e) Meat industries INA 239_3 (RD 729/2007, 8 June), comprising the following units of competence:

UC0556_3: Manage supplies, warehouse and shipments in the food industry and perform marketing support activities.

UC0557_3: Schedule and manage production in the food industry.

UC0558_3: Cooperate in the implementation and development of the quality plan and environmental management in the food industry.

UC0765_3: Develop processes and determine operational procedures for slaughter, slaughter and cutting of slaughter animals, as well as for the production of meat products and preparations.

UC0766_3: Control the production of meat products and preparations and their automatic production systems, as well as the slaughter, slaughter and cutting of animals.

UC0767_3: Apply analytical and sensory control techniques for the process of preparing meat products and preparations.

Article 7. Professional environment.

1. People with this professional profile exercise their activity in small, medium or large companies in the food industry, integrated into a work team where they perform tasks of managing production, organization and control in the areas Logistics, research and development, quality, food safety, occupational risk prevention and environmental protection. They act as intermediate managers under the supervision of higher level technical personnel, although in small companies they have a higher degree of autonomy and can assume management and management tasks.

2. The most relevant occupations and jobs are as follows:

Line manager, manufacturing site, section, or warehouse.

Head of Shift.

Team, process, and product monitor.

Production Manager.

Manager for new product development and process development.

Food analysis technician.

Sensory analysis technician.

Quality control lab technician.

Quality auditor or auditor.

In charge of food security management.

Provisioning Manager.

Packaging and packaging line manager.

Environmental control and job security manager.

Commercial Technician.

Article 8. Prospective of the title in the sector or sectors.

Educational administrations will take into account, when developing the corresponding curriculum, the following considerations:

a) The Spanish food industry faces the challenge of increasing its competitiveness in the face of the internationalization of the markets and the globalization of the economy.

b) The production and organizational processes of the food industry are reorienting towards units specialized in production lines, incorporating new information and communication technologies, conservation and food packaging and process automation.

c) Furthermore, it is becoming increasingly involved in environmental protection, either by redesigning production processes, using natural resources efficiently, using clean process technologies or by minimizing, recovering and recycling the effluent and waste generated.

d) The results of epidemiological studies, clinical trials and modern biochemistry have revealed the relationship between the chemical components of some foods with their beneficial health effects. Nutrition-related scientific approaches advise food offerings with the input of optimal macro and micronutrient levels, which hinder or prevent the development of chronic-type diseases.

e) A large number of food companies are focusing their activity on the production of quality products, associated with designations of origin, protected geographical identifications and other brands, and the marketing of the same through alternative sales networks; well through the Internet, specialized shops or other more restricted channels where there is a lot of contact with the client.

f) All this implies that in this sector an increasingly qualified workforce is being demanded with scientific-technological knowledge and with capacity for the organization and planning of processes, which will assume functions of quality, prevention of occupational risks, food safety, traceability and environmental protection, and to be able to work as a team, to maintain an open spirit for innovation and to be involved in the life of the company with this objectives, traditions and values.

CHAPTER III

Formative cycle teachings and basic context parameters

Article 9. General objectives.

The general objectives of this training cycle are as follows:

a) Analyze the productive processes, characterizing the operations inherent in the process, equipment, facilities, and resources available to plan for them.

b) Identify programming and production management techniques, describing their fundamentals and application procedures for programming and organizing food production.

c) Characterize the processing operations of food products, describing the techniques and their control parameters to conduct them.

d) Analyze packaging, packaging, and labeling operations, identifying the characteristics of the materials and the techniques of the process to monitor them.

e) Recognize the logistics process, identifying its phases and associated documentation for planning in the food industry/business.

f) Identify the maintenance needs of the equipment and facilities, relating them to the correct operation of the equipment for their programming and monitoring.

g) Recognize and perform physical, chemical and microbiological testing, applying the analytical methodology to control and ensure the quality of the products produced.

h) Describe the organoleptic characteristics of food products, justifying the methodological procedure and its application to ensure its sensory control.

i) Identify sales-buying and advertising techniques for food products, assessing their suitability for marketing and promoting elaborate products.

j) Identify regulations and environmental protection measures, analyzing their impact and application in productive processes to ensure their compliance.

k) Identify the hazards and risks associated with their professional activity, relating them to their control, prevention and protection measures to meet the standards laid down in food safety and prevention plans of occupational risks.

l) Identify tools associated with information and communication technologies, recognizing their potential as a work item for their application.

m) Analyze the hierarchical structure of the company by identifying the roles and responsibilities of the group components to organize and coordinate team work.

n) Identify the opportunities offered by the socio-economic reality of your area, analyzing the possibilities of your own success and others to maintain an entrepreneurial spirit throughout your life.

n) Identify technological, organizational, economic and labor changes in their activity, analyzing their implications in the field of work, to maintain the spirit of innovation.

o) Value the work activities in a productive process, identifying their contribution to the global process to actively participate in the working groups and achieve the objectives of the production.

p) Describe the roles of each of the components of the working group, identifying in each case the associated responsibility, for the organization of the work group.

q) Identify forms of intervention in collective situations, analyzing the decision-making process, to lead in them.

r) Identify and value learning opportunities and their relationship with the world of work, analyzing market offers and demands to maintain a culture of updating and innovation.

s) Recognize business opportunities, identifying and analyzing market demands to create and manage a small business.

t) Recognize your rights and duties as an active agent in society, analyzing the legal framework that regulates social and working conditions to participate as a democratic citizen.

Article 10. Professional modules.

1. The professional modules of this training cycle:

(a) They are developed in Annex I to this royal decree, complying with the provisions of Article 14 of Royal Decree 1538/2006 of 15 December.

b) These are the following:

0462 Food Technology.

0463 Food Biotechnology.

0464 Food Analysis.

0465 Food preparation and conservation treatments.

0466 Food production organization.

0084 Marketing and logistics in the food industry.

0086 Quality and environmental management in the food industry.

0191 Electromechanical maintenance in process industries.

0467 Microbiological and sensory control of food.

0468 Nutrition and food security.

0469 Integrated processes in the food industry.

0470 Food Innovation.

0471 Project in processes and quality in the food industry.

0472 Training and Employment Guidance.

0473 Enterprise and entrepreneurial initiative.

0474 Training in job centers.

2. The educational authorities shall establish the corresponding curricula in accordance with this royal decree and in accordance with the provisions of Article 17 of Royal Decree 1538/2006 of 15 December establishing the general management of the vocational training of the education system.

Article 11. Spaces and equipment.

1. The spaces necessary for the development of the teachings of this formative cycle are those set out in Annex II of this royal decree.

2. The spaces will have the necessary and sufficient surface to develop the teaching activities that are derived from the learning outcomes of each of the professional modules that are taught in each of the spaces. In addition, they must meet the following conditions:

(a) The area will be established on the basis of the number of people occupying the training space and should enable the development of teaching-learning activities with the "ergonomics" and the mobility required within the same.

b) They should cover the spatial need for furniture, equipment and auxiliary work instruments.

c) They must respect the spaces or safety surfaces required by the machines and equipment in operation.

d) Respect the regulations on the prevention of occupational risks, the regulations on safety and health at the workplace and how many other rules are applicable.

3. The established training spaces may be occupied by different groups of students who are themselves or other educational courses, or educational stages.

4. The various identified learning spaces should not necessarily be differentiated by closure.

5. The equipment included in each space must be the necessary and sufficient to guarantee the acquisition of the learning outcomes and the quality of the teaching to the students. In addition they must meet the following conditions:

(a) The equipment (equipment, machines, etc.) shall have the necessary installation for its proper operation, comply with the safety and risk prevention rules and with the other applicable standards.

(b) The quantity and characteristics of the equipment must be based on the number of pupils and enable the acquisition of the learning outcomes, taking into account the evaluation criteria and the content that is include in each of the professional modules that are delivered in the referenced spaces.

6. The competent authorities shall ensure that the spaces and equipment are adequate in quantity and characteristics for the development of the teaching and learning processes resulting from the learning outcomes of the modules. and thus ensure the quality of these teachings.

Article 12. Teachers.

1. The teaching of the vocational modules which constitute the teaching of this training cycle corresponds to the teaching staff of the Secondary Teaching Body, the Secondary School Teachers 'Corps and the Teachers' Body. Professional Training Technicians, as appropriate, of the specialties set out in Annex III A) of this royal decree.

2. The qualifications required for access to the aforementioned teaching bodies are, in general, those laid down in Article 13 of Royal Decree 276/2007 of 23 February, approving the entry, access and acquisition of the new specialties in the teaching bodies referred to in the Organic Law 2/2006 of 3 May of Education, and the transitional admission regime is regulated, which refers to the transitional provision of the said law. The qualifications equivalent to those before these same effects are, for the various specialties of the faculty, those listed in Annex III B) of the present royal decree.

3. The qualifications required and the necessary requirements for the delivery of the professional modules that make up the title, for the teachers of the centers of private ownership or public ownership of other administrations other than education, are the ones included in Annex III C) of the present royal decree. In any case, the lessons to be taught in the above mentioned qualifications will be required to include the objectives of the professional modules or to be accredited, by means of "certification", a work experience of at least three years in the sector linked to the professional family, performing productive activities in companies that are implicitly related to learning outcomes.

4. The competent authorities shall ensure that the teachers provided by the professional modules comply with the specified requirements and thus ensure the quality of these lessons.

CHAPTER IV

Accesses and links to other studies, and correspondence of professional modules with the competition units

Article 13. Preferences for access to this training cycle in relation to the modalities and subjects of Baccalaureate courses.

A preference will be given to access to this training cycle those students who have completed the Bachelor of Science and Technology modality.

Article 14. Access and linkage to other studies.

1. The title of Superior Technician in Processes and Quality in the Food Industry allows for direct access to cure any other formative cycle of higher grade, in the conditions of admission that are established.

2. The title of Superior Technician in Processes and Quality in the Food Industry allows direct access to the teachings conducive to undergraduate degrees in the conditions of admission that are established.

3. The Government, heard by the Council of Universities, shall, as a rule, regulate the recognition of claims between the qualifications of the higher technical vocational training and the degree of university teaching. For the purpose of facilitating the validation regime, 120 ECTS credits have been allocated in the minimum teachings established in this royal decree among the professional modules of this training cycle.

Article 15. Validations and exemptions.

1. The convalidations of professional modules of the professional qualifications established under the Organic Law 1/1990, of 3 October, of General Ordination of the Educational System, with the professional modules of the established titles under the Organic Law 2/2006, of May 3, of Education, are set out in Annex IV of this royal decree.

2. Professional modules, common to several training cycles, of the same name, duration, contents, objectives expressed as learning outcomes and evaluation criteria, established in the actual decrees, will be validated. laying down the minimum lessons to be learned from vocational training qualifications. However, in accordance with Article 45.2 of Royal Decree 1538/2006 of 15 December, those who have passed the vocational training and guidance module or the business module of Enterprise and entrepreneurial initiative in any of the training cycles corresponding to the securities established under the Organic Law 2/2006 of 3 May of Education shall have such modules validated in any other training cycle established under the same law.

3. The vocational training and guidance module of any professional training title may be subject to validation provided that the requirements laid down in Article 45.3 of Royal Decree 1538/2006 of 15 December 2006 are satisfied. that the certificate of Technical in Prevention of Occupational Risks, Basic Level, issued in accordance with the provisions of Royal Decree 39/1997 of 17 January, approving the Regulation of the Prevention Services.

4. In accordance with Article 49 of Royal Decree 1538/2006 of 15 December 2006, the total or partial exemption of the vocational training module may be determined in respect of the work experience, provided that an experience related to this training cycle is established in the terms provided for in that Article.

Article 16. Correspondence of professional modules with the units of competence for their accreditation, validation or exemption.

1. The correspondence of the units of competence with the professional modules that form the teaching of the title of Superior Technician in Processes and Quality in the Food Industry for its validation or exemption is determined in Annex V A) of this royal decree.

2. The correspondence of the professional modules that form the teaching of the title of Superior Technician in Processes and Quality in the Food Industry with the units of competence for its accreditation, is determined in Annex V B) of this royal decree.

Additional disposition first. Title reference in the European framework.

Once the national qualifications framework has been established, in accordance with the European recommendations, the corresponding level of this qualification will be determined in the national framework and its equivalent in the European framework.

Additional provision second. Distance offering of this Title.

The professional modules that form the teaching of this training cycle can be offered at a distance, provided that it is guaranteed that the student can achieve the learning outcomes of the same, according to the in the present royal decree. To this end, the educational authorities, within the scope of their respective powers, shall take the measures they deem necessary and shall give the precise instructions.

Additional provision third. Equivalent qualifications and links with vocational training.

1. In accordance with the provisions of the additional trigesimofirst provision of the Organic Law 2/2006, of May 3, of Education, the titles of Technical Specialist of Law 14/1970, of 4 August, General of Education and Financing of the Reform Educational, which are then related, will have the same professional and academic effects as the title of Superior Technician in Processes and Quality in the Food Industry established in this royal decree:

a) Technical Specialist in Plant Concierge, Agrarian Branch

b) Technical Specialist in Agro-Food Industry, Agrarian Branch.

c) Technical Specialist in Quesery and Mantequeria, Chemical Branch.

d) Technical Specialist in Food Industries, Chemical Branch.

e) Technical Specialist in Viticulture and Engineering, Agrarian branch.

2. The title of Superior Technician in Food Industry, established by Royal Decree 2050/1995, of December 22, will have the same professional and academic effects as the title of Superior Technician in Processes and Quality in the Industry Food established in this royal decree.

3. The training provided in this royal decree in the vocational training and guidance module is capable of carrying out professional responsibilities equivalent to those required by basic level activities in the field of risk prevention. This is the case in the case of the case-law of the Court of Law of 17 January 1997, in which the Regulation of the Prevention Services is adopted, provided that it has at least 45 teaching hours.

4. The training established in this royal decree in the professional module of Nutrition and Food Safety guarantees the level of knowledge necessary to enable good hygiene practices and food handling with the requirement of Article 4.6 of Royal Decree 202/2000 of 11 February 2000 laying down rules for food handlers.

Additional provision fourth. Regulation of the exercise of the profession.

1. In accordance with the provisions of Royal Decree 1538/2006 of 15 December establishing the general organisation of the vocational training of the education system, the elements set out in this royal decree do not constitute a Regulation of the exercise of profession entitled.

2. Similarly, the equivalence of academic qualifications laid down in paragraph 1 and 2 of the third provision of this royal decree shall be without prejudice to the provisions which they enable for the exercise of the right of regulated professions.

Additional provision fifth. Equivalences for the purposes of teaching in the selective entry procedures in the Professional Training Technical Teachers ' Corps.

The title of Technical Superior or Specialist Technician is declared equivalent to those required for access to the Technical Teachers ' Body of Vocational Training, when the title has been used as an interim teacher in schools. (a) public in the territorial scope of the convening administration and in the teaching profession to which it intends to access for a minimum period of two years before 31 August 2007.

Additional provision sixth. Universal accessibility in the teachings of this title.

1. In the field of their respective competences, the educational authorities will include in the curriculum of this training cycle the elements necessary to ensure that the persons who are cured develop the competences included in the curriculum in design for all.

2. They shall also take the measures they deem necessary to enable this student to access and to pursue that training cycle under the conditions laid down in the final provision of Law 51/2003 of 2 December 2003. equal opportunities, non-discrimination and universal accessibility for people with disabilities.

Single transient arrangement. Applicability of other rules.

1. Until the provisions of this royal decree are applied, pursuant to the provisions of its second and third final provisions, the provisions of Royal Decree 2050/1995 of 22 December 1995 establishing the title of the Senior Technician in the Food Industry and the corresponding minimum teaching.

2. Also, until the norm that regulates, for the management field of the Ministry of Education, the curriculum corresponding to the title of Superior Technician in Processes and Quality in the Food Industry, it will be of application. established in Royal Decree 1139/1997 of 11 July 1997 establishing the curriculum of the higher grade training cycle corresponding to the title of Senior Technician in the Food Industry.

Single repeal provision. Repeal of rules.

1. Royal Decree 2050/1995 of 22 December 1995 establishing the title of a higher technician in the food industry and the corresponding minimum teachings and all provisions of equal or lower rank are hereby repealed. willing in this royal decree.

2. Royal Decree 1139/1997 of 11 July 1997 establishing the curriculum of the higher education cycle corresponding to the title of the Senior Technician in the Food Industry is hereby repealed.

Final disposition first. Competence title.

This royal decree is of a basic standard, under the powers conferred on the State by Article 149.1.1. and 30. of the Constitution.

Final disposition second. Implementation of the new curriculum.

The educational administrations will implement the new curriculum of these teachings in the school year 2011/2012. However, the implementation of this training cycle may be anticipated in the academic year 2010/2011.

Final disposition third. Entry into force.

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

Given in Madrid, on April 16, 2010.

JOHN CARLOS R.

The Minister of Education,

ANGEL GABILONDO PUJOL

ANNEX I

Professional Module: Food Technology.

Equivalence in ECTS credits: 10

Code: 0462

Learning results and evaluation criteria.

1. Recognizes the processes of manufacturing the meat industry by describing the associated procedures and techniques.

Assessment Criteria:

(a) Implementing rules have been recognised in slaughterhouses, cutting rooms and meat industries.

b) Meat-producing animals and transport requirements have been identified prior to their slaughter and slaughter.

c) The operations that integrate the lines of slaughter and slaughter of the different species have been characterized.

d) Alterations in the meat have been described for deficiencies in the slaughter and slaughter of animals or for inadequate maturation and/or conservation.

e) Specific risk materials (MER) and management for disposal have been identified where appropriate.

f) The quality characteristics and parameters of the raw materials, additives, auxiliaries, and finished products of the meat industry have been analyzed.

g) The regulations that define the technological process have been interpreted.

h) The main processing processes and procedures of the meat industry have been characterized.

i) The transformations that occur in the raw materials, products, and meat preparations during curing, drying, and storage have been described.

j) The specific characteristics of the processing of products with a protected designation of origin or geographical identifications have been identified.

k) Process teams and their control parameters have been associated with each stage and operation.

(l) The processes of alteration of meat, meat products and preparations, originating causes, resulting consequences and prevention measures have been recognised.

2. It characterises the processes for the production of fishery and aquaculture products by describing their fundamentals.

Assessment Criteria:

a) The regulations that define the technological process have been interpreted.

(b) The characteristics and properties of the raw materials, auxiliaries and ongoing and finished products of the fishery and aquaculture products industry have been described.

(c) The procedures, parameters and techniques used in determining the degree of freshness, identification and specific classification of fish and shellfish have been recognised.

(d) The main processes and processes used in the fishery and aquaculture products industry have been analysed.

e) The changes that occur in raw materials and products derived from fisheries and aquaculture have been described during storage and processing.

f) Process teams and their control parameters have been associated with each stage and operation.

g) The specific characteristics of the processed products have been identified with protected designations of origin or geographical identifications.

(h) The processes of alteration of products derived from fisheries and aquaculture, originating causes, resulting consequences and prevention measures have been recognised.

3. It develops the processes of making consumption and dairy milks by characterizing their technological fundamentals.

Assessment Criteria:

a) The regulations that define the technological process have been interpreted.

(b) The characteristics and properties of the raw materials, auxiliaries and ongoing and finished products of the dairy and consumer dairy industry have been recognised.

(c) The procedures, parameters and techniques used in the identification and classification of the consumer milks industry and dairy products have been recognised.

(d) The main processes and processes used in the dairy industry for consumption and dairy products have been analysed.

e) Related products have been linked to the characteristics of the various raw materials, auxiliaries and additives involved in their preparation.

f) The transformations that occur in raw materials and dairy products during storage and processing have been described.

g) Process teams and their control parameters have been associated with each stage and operation.

h) The specific characteristics of the processed products have been identified with protected designations of origin or geographical identifications.

i) The processes of hygienic alteration of dairy and dairy products, originating causes, derived consequences and related prevention measures have been recognised.

4. Recognizes the processes of making preserved and/or vegetable juices by describing the associated procedures and techniques.

Assessment Criteria:

a) The regulations that define the technological process have been interpreted.

(b) The characteristics and properties of the raw materials, auxiliaries and ongoing and finished products of the canned and/or vegetable juice industry have been described.

(c) The procedures, parameters and techniques used in the identification and classification of the canned and/or plant juice industry have been recognised.

(d) The main processes and processes used in the canned and/or vegetable juice industry have been analysed.

e) The finished products have been linked to the characteristics of the various raw materials, aids, additives and materials involved in their preparation.

f) The transformations occurring in the various raw materials, preserves and/or vegetable juices during storage and processing have been described.

g) Process teams and their control parameters have been associated with each stage and operation.

h) The specific characteristics of the processed products have been identified with protected designations of origin or geographical identifications.

i) The processes of hygienic alteration of preserved and/or vegetable juices, originating causes, derived consequences and prevention measures have been recognised.

5. It characterizes the processes of processing of cereal and candy derivatives by justifying process operations and their sequencing.

Assessment Criteria:

a) The regulations that define the technological process have been interpreted.

(b) The characteristics and properties of the raw materials, auxiliaries and ongoing and finished products of the cereal and candy derivatives industry have been described.

(c) The procedures, parameters and techniques used in the identification and classification of the cereal and candy derivatives industry have been recognised.

d) The main processes and processes used in the cereal and candy derivatives industry have been analysed.

e) The finished products have been linked to the characteristics of the various raw materials, aids, additives and materials involved in their preparation.

(f) The transformations occurring in the various raw materials and products derived from cereals and sweets during storage and processing have been described.

g) Process teams and their control parameters have been associated with each stage and operation.

h) The specific characteristics of the processed products have been identified with protected designations of origin or geographical identifications.

i) The processes of hygienic alteration of cereal and sweet derivatives, originating causes, derived consequences and related prevention measures have been recognised.

6. It recognizes the processes of manufacturing other food products by describing their technological fundamentals.

Assessment Criteria:

a) The regulations that define the technological process have been interpreted.

b) The characteristics and properties of the raw materials, auxiliaries and products in progress and finished have been described.

(c) The procedures, parameters and techniques used in the identification and classification of the industry of other foodstuffs have been recognised.

d) The main processes and procedures used in the industry of other food products have been analysed.

e) The finished products have been linked to the characteristics of the various raw materials, aids, additives and materials involved in their preparation.

f) The transformations that occur in the various raw materials and food products during storage and processing have been described.

g) Process teams and their control parameters have been associated with each stage and operation.

h) The specific characteristics of the processed products have been identified with protected designations of origin or geographical identifications.

(i) The processes of alteration of these foodstuffs, the originating causes, the resulting consequences and the prevention measures concerned have been recognised.

Duration: 100 hours

Basic Contents

Meat industry processing processes:

-Technical and health regulations applicable to slaughterhouses, cutting plants and meat industries.

-Meat-producing animals (species of slaughter, birds and hunting).

-Transport of live animals. Influence on the quality of the meat.

-Sacrifice lines and fairing.

-Meat technology. Maturation and preservation of the meat. Changes.

-Risk-specific materials (MER).

-Characteristics of the meat of the species of slaughter, birds and game. Quality parameters.

-Condiments, spices, additives and other auxiliaries.

-Meat products and preparations.

-Designations of origin. Protected geographical identifications and other carnal quality marks.

-Transformations of raw materials, products and meat preparations.

-Alterations of fresh meats.

-Use of meat by-products.

Process for the production of fishery and aquaculture products:

-Technical-health regulations and regulations applicable to fishery and aquaculture products.

-Raw materials: edible fish species. Classification. Handling. Degree of freshness.

-Condiments, spices, additives and other auxiliaries. Classification and identification. Features.

-Fish and seafood technology. Unit processes in the processing of fish. Fundamentals and applications. Categorization. Storage and storage conditions.

-Products derived from fisheries and aquaculture. Classification. Technological processes. Factors that influence the processing. Types. Teams.

-Subproducts derived from fish.

-Designations of origin, protected geographical identifications and other quality marks of fishery products.

-Fish and seafood alterations.

Processing of dairy and dairy products:

-Technical-health regulations and regulations applicable to milk and milk products.

-Milk. Features. Quality control.

-Additives. Adjuvants and other auxiliaries. Conservation.

-Milk technology. Classification. Manufacturing processes. Fundamentals. Process operations and equipment. Quality control.

-Dairy products. Fermented dairy products and uncountable pastes, cheeses, butter and others. Process operations and equipment. Quality control.

-Designations of origin, protected geographical identifications and other quality marks of the products of the milk products and milk products.

-Alterations and transformations of the dairy and consumer milks.

-Use of dairy products.

Processing of preserved vegetable juices and juices:

-Technical-sanitary regulations and regulations applicable to preserved and vegetable juices.

-Raw materials. Classification. Quality control.

-Additives and other auxiliaries. Classification and identification. Features.

-Technology of preserved vegetables and vegetable juices. Treatments. Classification.

-Technology of industrial processes. Fundamentals.

-Operations and process teams. Quality control.

-Designations of origin, protected geographical identifications and other quality marks of the products of preserved and vegetable juices.

-Alterations and transformations of preserved and vegetable juices.

-Harnessing the by-products of fruit and vegetable processing.

Processing of cereal and candy derivatives:

-Technical-health regulations and regulations applicable to cereal and sweet derivatives.

-Raw materials. Classification.

-Harines and semolas as raw material or finished product. Features.

-Additives and other auxiliaries. Classification and identification. Features.

-Technology for cereal and candy derivatives. Definition. Storage and storage conditions. Treatments. Classification.

-Technology of industrial processes. Fundamentals and objectives. Manufacturing processes. Process operations and equipment. Storage and storage conditions. Quality control.

-Designations of origin, protected geographical identifications and other quality marks of the products derived from cereals and sweets.

-Alterations and transformations of cereal and sweet derivatives.

-Harnessing the by-products of cereal processing.

Processing of other food products:

-Technical-health regulations and applicable regulations.

-Raw materials. Identification and classification.

-Additives and other auxiliaries. Classification and identification. Features. Regulations. Storage and storage.

-Process technology. Definition. Techniques and documentation. Processing process.

-Fundamentals, basic operations, and equipment.

-Industrial processing processes. Transformations, procedures and equipment in the manufacture of other foodstuffs. Quality control.

-Designations of origin, protected geographical identifications, and other quality marks.

-Alternations and transformations.

-Use of by-products.

Pedagogical guidelines.

This professional module contains training mainly associated with the processing/processing functions, but it also has training associated with the functions of food security and protection. environmental.

Food processing/processing includes aspects such as:

-Knowledge of raw materials, auxiliaries, current and finished products.

-Identifying the technological fundamentals.

-Development of industrial processes for the manufacture of food products.

-Transformations, procedures, and equipment.

-Acknowledges of major alterations. Prevention and consequences.

-Knowledge of other products from other regions and countries valuing their characteristics.

The professional activities associated with this function apply to:

-Elaboration of food products.

The training associated with this professional module contributes to the achievement of the general objectives (a), (b), (c), (f) and (k) of the training cycle and the powers of Title (a), (b), (f) and (m).

The lines of action in the teaching and learning process that enable the objectives of the professional module to be achieved will be about:

-Analysis of the meat industry and its processing and processing processes.

-Identification of fishery and aquaculture products and their processing and processing processes.

-Recognition of consumption and dairy milks and their processing and processing processes.

-Description and identification of preserved and/or vegetable juices and their processing and processing processes.

-Recognition of cereals and sweets and their processing and processing processes.

-Description of other food products and their processing and processing processes.

Professional Module: Food Biotechnology.

Equivalence in ECTS credits: 6

Code: 0463

Learning results and evaluation criteria.

1. It recognizes the fundamentals of biochemistry by relating them to cellular functions.

Assessment Criteria:

a) Biochemistry has been characterized as the science that studies the chemical nature of life and metabolism.

b) Carbohydrates, lipids, and proteins have been linked to the functions and structures they perform in the cell.

c) Enzymes have been identified as biological catalysts of high catalytic power and specificity.

d) The nucleic acids have been described as carriers of the genetic information and regiders of protein synthesis.

e) The transcription, translation, and post-translational modification have been identified as regulatory phases of protein synthesis.

2. It analyzes the fundamentals of microbiology by relating them to their application in the food industry.

Assessment Criteria:

a) The cell organization of the prokaryotic and eukaryotic structure has been analyzed.

b) The most important micro-organisms of biotechnological processes have been listed and classified according to their characteristics.

c) The reproduction of the micro-organisms and their implications on the possible genetic transfer has been described.

d) The microbial metabolism has been described, taking into account the nutrition, catabolism and breathing of organisms.

e) The process of improving strains by characterizing applied techniques has been analyzed.

f) Recombinant DNA technology has been valued as a methodology of great potential in obtaining industrial microorganisms.

3. It characterizes bioreactors by linking them to their biotechnological applications in the food industry.

Assessment Criteria:

a) The design of a bioreactor has been recognized by defining the operations, requirements, byproducts and effluents of the process.

b) Bioreactors have been classified.

c) The microbial growth kinetics and their limiting factors have been analyzed.

d) The concept of mass transfer as a critical factor in the operation of a bioreactor has been identified.

e) The processes of heat transfer in bioreactors and their influence on the development of the process have been recognized.

f) Flow diagrams have been determined for the recovery of the desired product.

g) The key points of optimization of industrial fermentation processes have been recognized.

4. Describes the applications of biotechnology in the food industry by identifying the microorganisms and processes involved.

Assessment Criteria:

a) Food processing processes that employ microorganisms have been identified.

b) Food yeasts have been recognised for their fermenting capacity in the brewing, winemaking, panification and other industries.

c) Inactive yeasts have been identified as nutritional components and as flavorings.

d) Bacteria have been recognized as determining microorganisms in the manufacture of food products.

e) Applications of genetic engineering have been valued in the improvement of bacteria and yeasts used in food processing.

f) The bacterial biomass production process for the obtention of microbial biomass protein (MBP) has been characterized.

g) Commercial enzymes of microbial origin used in the food processing industry have been recognized.

h) The biotechnological processes of obtaining sweeteners, flavorings, polysaccharides, vitamins, pigments and others have been described.

i) GM foods have been characterized and their impact on health and nutrition has been assessed.

j) The regulations governing the application of biotechnology in the food industry have been recognized.

k) An open and critical attitude has been adopted in the face of new trends and biotechnology applications.

5. Recognizes biosensors and other applications of biotechnology by valuing their potential to ensure food quality.

Assessment Criteria:

a) Biotechnological applications of biosensors have been valued.

b) Techniques have been characterized with biosensors for microbial detection and counting in food.

c) The techniques and basic configuration of biosensors that do not use DNA have been described.

d) Techniques have been analyzed using nucleic acid sequences for the detection of microbial cells, viruses, or biological samples in food.

e) The techniques of immunoassays (RIA, FIA, ELISA) have been characterized to detect bacteria, enterotoxins, mycotoxins, antinutritional and other factors.

f) The molecular techniques applied to food analysis and food fraud detection have been identified.

g) The application of biotechnology in the treatment of food waste has been analysed.

Duration: 55 hours

Basic contents:

Biochemistry Fundamentals:

-The cell. Structure and functions.

-Biochemistry. Metabolism.

-Carbohydrates, lipids and proteins: cell classification and function.

-Enzymes. Catalytic power, specificity and control of enzymatic activity. Classification.

-Protein synthesis. Nucleic acids. The transcript and his control. The translation and its control.

Microbiology Fundamentals:

-Cell Organization.

-Microorganisms. Classification.

-Reproduction of microorganisms. Genetic transfer.

-Microbial metabolism. Nutrition. Catabolism. Fermentation.

-Enhancement of strains. Mutations.

-Reward: conjugation, transformation and transduction in bacteria. Recombinant DNA technology. Plasmidic vectors.

Characteristics of bioreactors:

-Fermenters and bioreactors. Control features and parameters.

-Classification.

-microbial growth. Kinetic growth. Limiting factors affecting growth.

-Mass transfer. Balance sheet. Oxygen transfer.

-Heat transfer. Balance sheet. Factors.

-Product recovery. Diagram of the process. Applications.

-Control of the biorereaction process: physical, chemical and biological measurements.

Applications of biotechnology in the food industry:

-Processes and products that employ microorganisms.

-Food yeast. Production of beer, wine, distilled spirits and others. Bakery products.

-Inactive yeasts and their derivatives. Applications.

-Acid-lactic Bacteria. Starter crops.

-Dairy products.

-Meat products. Starter crops.

-Fish derivatives. Starter crops.

-Fermented vegetables. Starter crops.

-vinegar and other acids (citric, lactic, malic and fumaric).

-Micromicrobial biomass protein production. Production process.

-Production of enzymes. Process. Applications.

-Production of food additives of microbial origin. Production process. Polysaccharides and sweeteners. Flavorings. Production of vitamins and pigments. Progress.

-Commercial Enzymes. Applications.

-GM foods. Genetically modified organisms (GMOs).

-Evaluation of the safety of new food products. European and national legislation.

-Open and critical attitude to new biotechnology trends and applications.

Biosensor application:

-Biosensors. Concept. Applications.

-microbial sensors. Applications.

-Non-microbial sensors. Applications.

-Biosensors that do not use DNA. Techniques. Basic configuration.

-DNA probes. Techniques.

-Immunoassays. Concept.

-Molecular food analysis techniques. Polymerase chain reaction (PCR).

-Detection of GMOs (Genetically Modified Organisms).

-Biotransformation in the treatment of food waste.

Pedagogical guidelines:

This professional module responds to the need to provide an adequate theoretical and practical basis for the understanding and application of biotechnology and its technological tools to the manufacturing functions. transformation, food security and environmental protection.

Food processing/processing, food security, and environmental protection include aspects such as:

-Knowledge of the supporting, biochemical and microbiological fundamentals of biotechnology.

-Characterization of bioreactors and their control parameters.

-Study of microbial growth kinetics and their limiting factors.

-Analysis of recombinant DNA technology in obtaining microorganisms.

-Study of fermentation, enzyme production and food additive production processes.

-Identification of biosensors as technological tools for food security and environmental protection.

The professional activities associated with this function are applied in processes of:

-Elaboration of food products.

The formation of this module contributes to the achievement of the general objectives (c), (g), (j) and (k) of the training cycle, and (c), (g), (i), (j) and (m) of the title.

The lines of action in the teaching and learning process that enable the objectives of the professional module to be achieved will be about:

-Analysis of cellular functions and structures.

-Characterization of microorganisms, their reproductive and genetic transfer processes.

-Identification of genetic recombination techniques and applications of recombinant DNA.

-Description of bioreactors, their control parameters and the limiting factors of microbial growth.

-Analysis of the different applications of biotechnology in the production of food products (use of yeasts, acid-lactic bacteria), in obtaining microbial biomass, enzymes and additives food.

-Characterization of transgenic foods and regulatory regulations.

-Identification of biosensors as technological tools in food security and in the transformation of food waste.

Professional Module: Food Analysis.

Equivalence in ECTS credits: 8

Code: 0464

Learning results and evaluation criteria.

1. Organizes the lab by recognizing the facilities, equipment and resources that make it up.

Assessment Criteria:

a) The equipment, facilities, auxiliary services and safety devices of a laboratory have been recognized.

b) Hygiene and safety measures have been recognised in the handling and storage of samples and reagents.

c) Individual and collective protection measures have been recognised.

d) Laboratory resources and storage of reagents and auxiliary material have been organized and controlled.

e) Laboratory work has been organized according to the needs of the production process and the quality control plan.

f) The cleaning techniques to be used in the laboratory have been identified.

g) The operation, calibration and cleaning status of the instrument and the analysis equipment have been verified.

h) The conditions and methods of disposal of the laboratory samples and residues have been established according to the type, characteristics and regulations in force.

2. Performs sample sampling and preparation, relating it to the analytical determinations to be performed.

Assessment Criteria:

a) The basic stages of a type analytical determination have been described and sequenced.

b) Sampling techniques have been characterized.

c) The standard working procedures (NPT) and the application instructions for each sampling technique have been explained.

d) The sampling technique has been selected based on the analytical determinations to be performed.

e) Samples have been taken, their identification and transfer, ensuring their representativeness.

f) Preventive measures have been taken to prevent or minimize contamination and/or sample alterations.

g) Sample treatment operations have been selected and applied according to the established protocol.

h) Work safety measures have been applied in the sampling, preservation, transfer and preparation of the sample.

i) The importance of sampling in the reliability of analysis results has been assessed.

3. Applies physical and chemical analysis techniques to food, describing its fundamentals.

Assessment Criteria:

a) General chemistry concepts applied to food analysis have been recognized.

b) The fundamentals of physical and chemical analysis have been explained.

c) The material and reagents required for physical and chemical analysis have been prepared.

d) Dissolutions have been prepared and evaluated.

e) Food analyses based on physical procedures have been performed.

f) Food analyses based on chemical procedures have been performed.

g) Data and calculations have been collected, interpreting the results obtained.

h) Order and cleanup have been valued in performing the analyses.

i) Security and hygiene measures have been adopted during the analysis.

4. Performs instrumental analysis on food products by justifying the selected technique.

Assessment Criteria:

a) The techniques and principles of the instrumental analysis have been identified.

b) The standard working procedure (TNP) has been recognised for the implementation of the instrumental analysis.

c) Equipment and instruments have been selected, prepared and calibrated according to the analytical method.

d) The material and reagents required for the instrumental analyses have been prepared.

e) determinations have been made using electrochemical methods.

f) Determinations have been made using chromatographic methods.

g) Determinations have been made using optical methods.

h) The main automatic analysis teams have been identified.

i) Security and hygiene measures have been adopted during the analysis.

j) The use of information and communication technologies in the implementation of instrumental analyses has been valued.

5. Produces technical reports, relating the results obtained with the control of the product and the production process.

Assessment Criteria:

a) The structure of the analysis reports and bulletins has been recognized.

b) The limits of the parameters established by the current legal regulations have been identified.

c) The range set for each analysis parameter has been identified.

d) Data was collected and calculations referenced to the analyses performed.

e) The results were analyzed and interpreted determining their consistency and validity.

f) Analysis reports have been completed.

g) The use of information and communication technologies in the development of analysis reports has been valued.

h) The use of appropriate terminology in the drafting of technical reports has been assessed.

Duration: 70 hours.

Basic contents:

Organization of the lab:

-Equipment, facilities, auxiliary services and safety devices of a laboratory.

-Hygiene and safety measures in the handling and storage of samples and reagents.

-Organization and control of lab resources.

-Organization of the lab work.

-Cleaning, disinfection and sterilization.

-Operation, calibration and cleaning of instruments and equipment for analysis.

-Removing the samples and residues from the laboratory.

Sample and sample preparation:

-Stages of analytical determinations.

-Sampling techniques.

-Standard job procedures (PNT).

-Sample Take, Identification, and Move.

-Preventive measures in the handling of samples.

-Sample treatment operations.

-Work safety measures in the sampling, preservation, transfer and preparation of the sample.

Application of physical and chemical analysis techniques in food and water:

-Concepts of general chemistry applied to food analysis.

-Fundamentals of physical and chemical analysis.

-Materials and reagents. Preparation of solutions. Valuations.

-Physical analysis. Protocols. Procedures.

-Chemical analysis. Protocols. Procedures.

-Food analysis.

-Pottable water analysis.

-Collection of data. Calculations. Interpretation of the results.

-Order and cleaning in the lab.

Conducting instrumental analysis on food products:

-Techniques and principles of instrumental analysis. Fundamentals of electrochemical, chromatographic and optical analyses. Classification.

-Standard job procedures (PNT).

-Preparing and calibrating the equipment.

-Preparation of the material and reagents.

-Electrochemical methods.

-chromatographic methods.

-Optical methods.

-Automatic analysis teams.

-Collection of data. Calculations. Interpretation of the results.

-Safety and hygiene measures during the implementation of the instrumental analyses.

-Information and communication technologies in performing instrumental analyses.

Elaboration of technical reports:

-Reports and analysis bulletins. Structure.

-Parameters established by the current legal regulations. Limits.

-Collection of data. Calculations.

-Interpretation of the results.

-Fulfilling analysis bulletins and reports.

Pedagogical guidelines.

This professional module contains training associated mainly with the functions of elaboration/transformation, quality control and trade and promotion in the food industry and in a transversal way to the food security, environment and prevention and job security functions.

Processing/transformation, quality control and trade and promotion include aspects such as:

-Sample and control of the product during processing.

-Control of suppliers, raw materials, and auxiliaries.

-Control of the end product.

-Monitoring compliance with the workplace risk prevention plan.

-Take action according to security and emergency plan rules.

-Knowledge of competing products and market trends.

-Research on new products.

-Emergency response.

The professional activities associated with these functions apply to:

-Elaboration of food products.

The training associated with this professional module contributes to achieving the general objectives (g), (i), (j), (k), (n), (o), (p) and (q) of the training cycle, and (g), (h), (k), (l), (n), (o) and (p) of the title.

The lines of action in the teaching and learning process that enable the objectives of the professional module to be achieved will be about:

-Identification of requirements and operations for the preparation, maintenance and cleaning of material, equipment and instruments of the physical, chemical and instrumental laboratory.

-Identification of food and water fundamentals and analytical procedures.

-Realization of the different physical and chemical analyses of food and water products.

-Handling the information associated with the process. Instructions, controls and technical reporting.

-Adoption of the necessary security measures in the handling of equipment, installations and products.

-Knowledge of physical-chemical and instrumental materials, facilities and techniques, applying the appropriate methodology to each food.

Professional Module: Food preparation and conservation treatments.

Equivalence in ECTS credits: 15

Code: 0465

Learning results and evaluation criteria.

1. Organizes the conditioning and processing of the raw materials by justifying the selected operations and equipment.

Assessment Criteria:

a) Unit operations for the preparation and processing of raw materials have been described.

(b) Equipment for the preparation and processing of raw materials have been characterized by describing their operation, constitution and safety devices.

(c) The preparation and processing operations have been determined on the basis of the raw materials and the products to be developed.

d) The preparation and regulation of the equipment has been monitored according to the requirements of the process and its control parameters.

e) The preparation and transformation operations have been controlled according to the characteristics of the raw materials and the products to be obtained.

f) The characteristics of the raw materials conditioned with the established specifications have been contrasted.

g) Safety measures have been taken in the handling of equipment and in the handling of raw materials.

h) Contaminants that accompany raw materials and generated waste have been identified, selectively separating.

2. It conducts heat conservation treatments by describing its fundamentals and control parameters.

Assessment Criteria:

a) The changes in the food that are controlled by the heat action have been described.

b) Heat transfer mechanisms have been characterized.

c) The treatment of pasteurization and sterilization of food has been analyzed.

d) pasteurization and sterilization equipment have been characterized, detailing their functioning, constitution, and safety devices.

e) Heat conservation treatments have been established based on the raw materials and the products to be obtained.

f) The preparation and regulation of pasteurization and sterilization equipment has been supervised, taking into account the requirements of the process and its control parameters.

g) The treatment of pasteurization or applied sterilization has been controlled.

h) The characteristics of the products obtained with the established specifications have been contrasted.

i) Deviations and their corrective measures have been identified.

j) Measures of hygiene, food safety, occupational risk prevention and environmental protection have been adopted.

3. Applies low temperature conservation treatments describing processing techniques and equipment.

Assessment Criteria:

a) The use of cold in food preservation has been justified.

b) Cold production systems and their mechanisms of action have been characterized.

c) Refrigeration and freezing treatments, their methods of application and the useful life of the products obtained have been analyzed.

d) Cooling and freezing equipment have been described, describing their operation, constitution and safety devices.

e) Cold conservation treatments have been established based on the characteristics of the food product to be obtained.

f) The preparation and regulation of refrigeration and/or freezing equipment has been supervised in accordance with the requirements of the process and its control parameters.

g) The cooling and/or freezing treatment has been controlled depending on the product to be manufactured.

h) The characteristics of the products obtained with the established specifications have been contrasted.

i) Measures of hygiene, food safety, occupational risk prevention and environmental protection have been adopted.

4. Monitors the drying and concentration treatments of food products by recognizing control methods and parameters.

Assessment Criteria:

a) The increase in the shelf life of food has been acknowledged by decreasing its water content.

b) The existing water types in food and their disposal mechanisms have been characterized.

c) Drying and concentration treatments for food products have been analyzed.

d) Drying and concentration equipment have been identified, describing their operation, constitution and safety devices.

e) The preparation and regulation of the drying and concentration equipment has been monitored according to the requirements of the process and its control parameters.

f) The drying and concentration operations have been controlled based on the products to be obtained.

g) The characteristics of the products obtained with the established specifications have been contrasted.

h) Pretreatments for products to be dried have been identified.

i) The alterations that may occur during the drying and concentration of the food products have been described.

j) Measures of hygiene, food safety, occupational risk prevention and environmental protection have been adopted.

5. Develops food products by selecting the operations of conditioning, preparation, transformation and conservation.

Assessment Criteria:

a) The product that you want to be manufactured has been characterized.

b) Raw materials and production auxiliaries have been selected and their suitability is verified.

c) Process operations have been listed and sequenced using flowchart.

d) Critical control points (PCC) have been identified, defining preventive measures, critical limits, surveillance procedure, and corrective measures.

e) The control records of the processing process have been designed, completing properly.

f) Conditioning, transformation and conservation equipment have been prepared and regulated, depending on the requirements of the process.

g) The established conditioning, preparation, transformation and conservation operations have been performed.

h) The characteristics of the products obtained with their specifications have been contrasted.

i) Corrected corrective measures have been applied to deviations.

j) Measures of hygiene, food safety, occupational risk prevention and environmental protection have been adopted.

6. Organizes the packaging and packaging of the processed products, justifying the selected techniques and equipment.

Assessment Criteria:

a) The functions of packaging and packaging of food products have been analyzed.

b) Packaging and packaging materials have been characterized.

c) Packaging and packaging operations, conditions, and equipment have been described.

d) The packaging, packaging and labelling of food products have been characterised.

e) The packaging, packaging and labelling operations of the products produced according to their selected characteristics and type of packaging have been carried out.

f) The integrity of the closures and the tightness of the packaging has been verified.

g) Conservation treatments have been applied to the packaged products that require it.

h) The mandatory and complementary information of food labels and labels has been identified and their traceability is guaranteed.

i) Measures of hygiene, food safety and occupational risk prevention have been adopted.

j) The environmental impact of a rational use of packaging and packaging materials has been assessed.

Duration: 150 hours

Basic contents:

Conditioning and processing of raw materials:

-Selection and classification of raw materials. Fundamentals. Methods. Process equipment. Control parameters.

-Wet and dry cleaning. Purpose and conditions of development. Methods. Process equipment. Control parameters.

-Pelado. Features. Methods and conditions of development. Process equipment. Control parameters.

-Size reduction. Fundamentals. Methods. Process equipment. Control parameters.

-Separation of components. Objectives. Methods. Fundamentals. Process equipment. Control parameters.

-Enzymatic inactivation. Fundamentals. Enzymes present in the raw materials. Methods and mechanisms for action. Process equipment. Control parameters.

-Homogeneous distribution of components. Features. Process equipment. Control parameters.

-Molded and made up of masses. Fundamentals. Methods. Process equipment. Control parameters.

-Coction. Objectives. Methods. Process equipment. Control parameters.

-Safety measures in the use of equipment for the conditioning and processing of raw materials.

-Contaminants from raw materials.

-Waste generated during the conditioning operations and their selective collection.

Heat Conservation Treatments:

-Food disruptions. Causes and factors involved.

-Heat transfer mechanisms. Fundamentals.

-Pasturisation. Objectives. Types. Teams. Control parameters. Conservation and shelf-life of pasteurized products.

-Sterilization and UHT treatments. Objectives. Types. Teams. Control parameters. Conservation and shelf life of sterilized products.

-Interpretation of control charts for heat conservation treatments.

Low Temperature Conservation Treatments:

-Use of cold in food preservation.

-Cold production systems and their acting mechanisms.

-Cooling. Objectives. Types. Process equipment. Control parameters. Conservation and shelf life of refrigerated products.

-Freeze. Objectives. Types. Process equipment. Control parameters. Conservation and shelf life of frozen products.

-Interpretation of control charts for cold storage treatments.

-cryogenic fluids. Environmental impact. Selective collection.

Drying and Concentration Treatments:

-Life of food according to its water content.

-Food water content.

-Secado of food. Features. Types. Process equipment. Control parameters. Conservation.

-Concentration of food. Objectives. Types. Process equipment. Control parameters. Conservation and shelf-life of products.

-Pretreatments of the products to be dried.

-Alterations of dehydrated products. Fundamentals.

Elaboration of food products:

-Characterization of the food product to be worked out.

-Raw materials and production aids. Quality features.

-Flow diagram of the processing process. Process and sequencing operations.

-Identification of critical control points (PCC), preventive measures, critical limits, surveillance procedure, and corrective measures.

-Process teams. Description, preparation and regulation.

-Process control records. Design and completion. Assessment of the product obtained.

-Adoption of hygiene, food safety, occupational risk prevention and environmental protection measures during the elaboration process.

Packaging and packaging of food products:

-Functions of packaging and packaging of food products.

-Food use packs. Materials.

-Dosage and filling of containers.

-Elements and systems of closed containers. Integrity and tightness.

-Lines of packaging, packaging, and labeling of food products.

-Aseptic packaging operations and procedures.

-Packaging "in situ" of food products.

-Labels and labels of food products. Mandatory and complementary information in accordance with current regulations.

Pedagogical guidelines.

This professional module contains training to perform the processing/processing function and, in a transversal manner, food safety, environmental protection, prevention and job security and maintenance. of equipment and facilities in the food industry.

Food processing/processing includes aspects such as:

-Receiving raw materials and production aids.

-Organization of production equipment and installations.

-Monitoring and control of cleaning, maintenance, and operation of equipment and installations.

-Monitoring processing operations (conditioning, preparation, transformation, and conservation).

-Organization and monitoring of packaging and packaging operations for products manufactured.

-Application of the quality plan.

-Management and control of traceability.

-Managing and implementing specific legislation.

-Valuation and control of occupational risks in the management of equipment, facilities and auxiliary production materials.

-Technological innovation of food processing operations.

-Monitoring and environmental control of processes: polluting waste, efficient use of resources, especially water and electricity.

The professional activities associated with this function are applied in the manufacture of food products.

The formation of this module contributes to the achievement of general objectives (c), (d), (f), (g), (h), (j), (k), (l), (n) and (o) of the training cycle, and (c), (d), (f), (g), (i), (j), (k), (m) and (n) of the title.

The lines of action in the teaching-learning process that enable the objectives of the professional module to be achieved will be about:

-Identification of the product to be manufactured.

-Knowledge of the fundamentals of the elaboration and planning operations, in the theory classroom, of the operations that form the elaboration.

-Design of the HACCP flow and development diagram.

-Selecting the work teams.

-Characterization of raw materials and production aids.

-Design process control records and their fulfillment.

-Realization in the process manufacturing plant, cleaning and disinfection operations, equipment maintenance and regulation.

-Performing and interpreting process controls.

-Applying the necessary security measures in handling equipment, installations, and products.

Professional Module: Food Production Organization.

Equivalence in ECTS credits: 4

Code: 0466

Learning results and evaluation criteria.

1. Determines production programs for a productive unit by analyzing process and product information.

Assessment Criteria:

a) The functional areas and departments of the food industry have been identified.

b) The functions and objectives of food production management have been recognized.

c) Manufacturing orders have been recognized as the starting point of production planning.

d) Production programming techniques have been described recognizing their specificities, phases, and applications.

e) Scheduled production activities have been identified and sequenced, recognizing the priorities of the production process.

f) The needs of materials, provisioning rates, times and rhythms of work of people and machines have been calculated.

g) The risks and uncertainties associated with the production process have been identified.

h) The activities of the production program have been graphically represented by linking them to programming techniques.

2. Coordinates work groups in production units, recognizing task allocation systems, teams, and people.

Assessment Criteria:

a) The organization of human resources in the food industry has been analyzed.

b) The components of working groups in the food industry have been identified.

c) Workloads for teams and people have been calculated.

d) Tasks have been selected and grouped while respecting sequencing.

e) Group dynamic activities have been established for the correct development of interpersonal relationships.

f) Proactive and reactive attitudes in the work team and dialogue techniques have been identified as conflict resolution strategies.

g) Individual task monitoring techniques have been determined.

3. Monitors production of a productive unit by analyzing process control methods.

Assessment Criteria:

a) The most relevant data for the achievement of the production objectives has been identified.

b) Methods of measuring the capacity of productive processes have been analyzed and applied.

c) The direct and indirect methods of measurement in the activities of equipment and persons have been described.

d) Control guidelines (points, parameters, frequency, and others) have been set.

e) Deviations have been analyzed by assessing their impact and identifying their causes.

f) Corrective measures have been determined for process control.

4. Calculates production costs by describing the methodology applied.

a) The components involved in the final cost of the product have been described.

b) The methods of calculating direct and indirect costs, fixed and variable, have been analyzed.

c) The cost calculation methods of the product at the plant and end product level have been applied.

d) The intangible costs and the impact on the fulfilment of the production objectives have been characterised.

e) The possible differences between the predicted costs and those obtained by identifying deviations and their most probable causes have been analyzed.

f) Corrective actions have been determined.

Duration: 35 hours

Basic contents:

Production programming:

-Functional areas and configuration of departments in the food industry. Functional organization charts.

-Managing food production.

-Production schedule.

-Manufacturing orders.

-Programming of food production. Programming objectives and techniques (PERT, CPM, ROY and others). Risks and uncertainty of production lines.

-Production activities. Process priorities. Sequencing.

-Material Needs.

-Graphical representation of the production program.

Coordination of work groups in the food industry:

-Human resources. Classification. Organization. Working groups. Work areas.

-Workloads. Calculation techniques.

-Selecting and assigning tasks. Sequencing.

-Group Dynamics.

-Command and motivation techniques.

-Communication and training methods.

Monitoring the production of a productive unit:

-Production targets. Capacity of the productive processes.

-Control the progress of the process. Types.

-Control guidelines. Points and parameters. Frequency and responsibility for the control.

-Deviations from the production process. Detection. Causes. Corrective actions.

Cost calculation:

-Cost components. Description. Types.

-Cost calculation methods.

-Cost of goods and equipment. Calculation.

-Labor cost. Calculation.

-End product cost. Calculation.

-Other cost types.

-Cost control. Analysis of deviations. Corrective actions.

-Intangible costs. Impact.

Pedagogical guidelines.

This professional module contains training associated mainly with the planning/programming and processing/processing functions; and in a cross-sectional way to the functions of food security, environmental protection, prevention and work safety and maintenance of equipment and facilities in the food industry.

Food product planning/scheduling includes aspects such as:

-Planning and scheduling productive processes.

-Calculation of material needs, supply rhythms, times and rhythms of work.

-Selecting operations, equipment, and production lines.

-Elaboration of technical documentation.

Food processing/processing includes aspects such as:

-Organization of the groups and work areas.

-Monitoring and control of cleaning, maintenance, and operation of equipment and installations.

-Monitoring a productive unit and controlling the production process.

-Application of the quality plan.

-Management and control of traceability.

-Calculation of production costs.

-Valuation and control of occupational risks in the management of equipment, facilities and auxiliary production materials.

-Monitoring and environmental control of processes: polluting waste, efficient use of resources, especially water and electricity.

The professional activities associated with this function apply to:

-Elaboration of food products.

The formation of this module contributes to the achievement of general objectives (c), (d), (f), (g), (h), (j), (k), (l), (n) and (o) of the training cycle, and (c), (d), (f), (g), (i), (j), (k), (m) and (n) of the title.

The lines of action in the teaching-learning process that enable the objectives of the professional module to be achieved will be about:

-Characterization of a productive unit.

-Analysis of production programming techniques.

-Identification of plans and manufacturing orders.

-Calculation of material needs, provisioning and work rates.

-Recognition of work groups and areas.

-Characterization of the methods of control of production processes and their control patterns.

-Calculation of production costs using different calculation methods.

-Valuation of deviations and their causes.

Professional Module: Marketing and Logistics in the Food Industry.

Equivalence in ECTS credits: 6

Code: 0084

Learning results and evaluation criteria.

1. Program provisioning by identifying needs and stocks.

Assessment Criteria:

a) The variables to be taken into consideration in the commodity supply plan have been set.

b) The provisioning needs calculation systems have been used from the consumption.

c) The variables involved in performing an inventory have been determined.

d) Possible causes of disagreement between registered stocks and counts have been evaluated.

e) The stock management and control procedures have been described.

f) Product cataloging systems have been established to facilitate their localization.

g) The variables that determine the storage cost have been identified.

h) The stock levels and their rotation rates have been calculated.

i) The importance of logistics in resource optimization has been valued.

2. Controls the reception, dispatch and storage of goods, relating to the quality of the final product.

Assessment Criteria:

a) The different zones of a warehouse have been identified and their characteristics described.

b) The phases of the storage process have been scheduled, identifying the tasks associated with each job.

c) The flow of products has been represented to optimize space, time, and usage.

d) Regulations on the protection of the transport of products in the food industry have been recognised and interpreted.

e) The types of packaging associated with the means of transport have been identified and specified.

f) Data and information that should appear in labels and labels for products have been determined.

g) Control procedures have been described for raw materials, consumables and finished products at reception and dispatch.

h) The media and handling procedures have been recognized in the storage of food products, specifying safety and hygiene measures.

i) Environmental conditions for the storage of products have been determined.

3. It markets raw materials, auxiliaries and processed products, recognising and applying negotiation techniques.

Assessment Criteria:

a) Stages have been identified in a sales process.

b) Negotiation techniques have been identified in the purchase and sale of food products.

c) The business rules governing the sales contracts have been interpreted.

d) The criteria for supplier selection have been recognized.

e) The capabilities and capabilities of a sales agent have been described.

f) The post-sales service functions have been identified and valued.

g) Information and communication techniques have been described in the attention of suppliers and customers.

4. Promotes the products produced, characterizing and applying advertising techniques.

Assessment Criteria:

a) Information collection techniques have been identified and applied in commercial research.

b) The results of commercial research have been interpreted and valued.

c) Competition products and techniques have been recognized.

d) New market niches have been identified.

e) The types, media, and advertising and promotional media used in commercial practice have been described.

f) The general objectives of advertising and promotion have been recognized.

g) Variables have been defined to control in advertising and promotional campaigns.

h) It has been differentiated between buyer and consumer and their influence on the design of advertising.

i) Merchandising techniques have been identified and explained.

j) Promotion and sales have been valued through specialized channels.

5. It applies information and communication technologies in logistics and commercial management, characterizing the main IT tools.

Assessment Criteria:

a) Computer applications used in logistics and commercial management have been identified.

b) The data to be included in a client and supplier file has been identified.

c) The databases for archiving and handling information from the sales process have been used.

d) Data, text and graphics have been integrated, presenting the information according to required formats.

e) The need to know and use information protection mechanisms has been justified.

f) The importance of corporate WEB pages for business competitiveness has been recognized.

g) The relevance of the Internet and new technologies in promotion and sales has been valued.

h) The importance of the application of new technologies in the corporate image of the company has been recognized.

Duration: 60 hours

Basic contents:

Provisioning programming:

-Logistics activities. Product sourcing. Supply cycle. Cycle of dispatch.

-Quantitative material forecast. Forecasting techniques. Forecast quantification.

-Qualitative determination of the order. Standards. Control and identification systems.

-Stock types. Controls to be performed.

-Stock valuation. Methods: average price, weighted average price, LIFO, FIFO.

-Product ABC analysis. Objectives. Application fields.

-Inventory management. Types of inventories. Rotations.

-Stock control documentation.

Control of reception, expedition, and storage:

-Management of the receipt. Phases. Documentation. Traceability. Conditions of acceptability.

-Management of the expedition. Phases. Documentation. Traceability.

-Objectives in the warehouse organization.

-Planning.

-Storage of food products,. Environmental conditions.

-Damage and defects derived from storage. Storage period.

-Distribution and handling of goods.

-Security and hygiene in storage processes.

-Environmental conditions in the storage of food products.

-External transport. Means of transport. Types. Features.

-Transport contract. Participants. Responsibilities.

-Transport and internal distribution.

Product Marketing:

-Sale. Types of sale.

-The purchase and sale process. Objectives. Types. Phases.

-Terms of Sale. The contract. Regulations.

Promotion of products:

-Market Characterization. The demand. Consumer behavior.

-Market classification and segmentation.

-Analysis and interpretation of commercial data. Presentation of results.

-Marketing variables.

-The entrepreneurial and innovative spirit applied to marketing.

Computer applications:

-Installation, operation, and security procedures in commercial management applications.

-Managing IT applications.

-Client and supplier file: features, data, handling, and interpretation.

-Valuation of the benefits of the use of IT applications in logistics and commercial management.

Pedagogical guidelines.

This professional module contains training associated with the functions of logistics and commerce and promotion in the small and medium-sized business of the food industry.

Logistics and trade, and, the promotion in small and medium-sized business of the food industry includes aspects such as:

-Managing supplies, warehousing, and expeditions.

-Market analysis.

-Promotion and Sale.

-Using new information and communication technologies.

The professional activities associated with this function apply to:

-All food industry processes and products.

The formation of the module contributes to the achievement of the general objectives (e), (i), (l), (m), (o), (p), (q) and (s) of the training cycle, and (e), (h), (k), (l), (p) and (r) of the title.

The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

-Interpretation and fulfillment of logistics management documents.

-Design of labels and labels of packaging for the transport of food products,.

-Realization of inventories and calculation of the cost of stock.

-Practical commercial research: fulfillment and interpretation.

-Managing IT applications for logistics management, commercial management and market research.

-Practical business negotiation scenarios.

-Design of advertising and promotional messages for food products.

Professional Module: Quality and environmental management in the food industry.

Equivalence in ECTS credits: 7

Code: 0086

Learning results and evaluation criteria.

1. Applies quality management systems by describing the rule on which it is based and its requirements.

Assessment Criteria:

a) The concept of quality and its tools has been recognized.

b) The main quality management standards (UNE-EN ISO 9001:2000, EFQM and others) have been analysed.

c) The quality management system and its requirements are defined.

d) The phases for the implementation of a quality management system have been identified.

e) The objectives of the quality management system have been related to the company's philosophy.

f) Quality management system documentary support has been defined and developed.

g) The importance of both internal and external communication for the implementation of the quality management system has been assessed.

h) The existing means for verification of the implementation of the quality management system have been described.

i) The criteria for the review and update of the quality management system according to the reference standard have been described.

2. Produces quality records, analyzing their characteristics and importance for the control and improvement of the process and the product.

Assessment Criteria:

a) Quality management system records have been recognized.

b) The basic requirements and general characteristics of the procedures for their control have been determined.

c) The records and control plan associated with the production process have been designed.

d) The importance of assigning responsibility for the fulfillment of system records has been valued.

e) The procedure for the treatment of non-conformities has been described.

f) The procedure for applying corrective actions has been described.

g) The plan for continuous improvement has been characterized.

h) The procedure for the analysis of the results obtained in the review of the quality management system has been defined.

i) Reports have been developed and described the possible corrective measures to be implemented for the improvement of the quality management system.

3. Controls discharges, waste and emissions, recognizing their environmental impact.

Assessment Criteria:

a) The characteristics and parameters of control of discharges generated in the food industry have been identified.

b) The generated waste and its control parameters in the food industry have been described.

c) Emissions generated by the food industry have been identified, relating to their control parameters.

d) Related discharges, waste and emissions generated with the environmental impact they cause.

e) Legislation on environmental protection of application in the food industry has been recognised.

(f) discharges, residues and emissions have been identified and classified according to their characteristics, the possibility of reuse or the need for treatment of purification, decontamination or filtration.

g) The techniques for the treatment of discharges, residues and emissions generated in the food industry have been described.

h) The permits and licenses that the food industry must have and the procedure to obtain and/or update them have been identified.

i) The legal parameters and limits required for discharges, waste and generated emissions have been described.

j) The noise limits established for the food industry have been described.

4. It uses resources efficiently, assessing the associated environmental benefits.

Assessment Criteria:

a) The importance of quantifying the consumption of water, electricity, fuels and others has been recognized.

b) The advantages that the reduction of consumption brings to environmental protection have been valued.

c) The environmental benefits of resource reuse have been assessed.

d) Less harmful resources have been recognized for the environment.

e) Measures to reduce energy consumption and other resources have been characterized.

f) Malpractices related to the inefficient use of resources in the food industry and their possible corrective actions have been identified.

g) Teams that minimize waste generation have been recognized.

5. Applies environmental management systems by describing the rule on which it is based and its requirements.

Assessment Criteria:

a) The main environmental management systems have been identified.

(b) The requirements laid down by UNE-EN ISO 14001:2004, EMAS and others have been recognised.

c) System documentary support has been defined and elaborated.

d) The importance of both internal and external communication for the implementation of the environmental management system has been assessed.

e) The procedure for obtaining and/or maintaining certificates has been identified.

f) Actions to improve the environmental management system have been proposed.

g) Deviations and non-conformities related to the environmental management system and their possible corrective actions have been identified.

Duration: 60 hours

Basic contents:

Application of a quality management system:

-Analysis of the main quality management standards.

-Description of the requirements of the quality management system.

-Identification of the phases for the implementation of a quality management system.

-Making quality management system documentary support.

Making quality records:

-Recognition of quality management system records.

-Determining the basic requirements and general characteristics of the procedures for your control.

-Design of the records and control plan associated with the production process.

-Description of the procedure for applying corrective actions.

-Characterization of the plan for continuous improvement.

-Reporting and describing the possible corrective actions to be applied for system improvement.

Control of discharges, waste and generated emissions:

-Identification of the characteristics and parameters of control of discharges generated in the food industry.

-Description of the waste generated in the food industry and its control parameters.

-Description of the emissions generated in the food industry and its control parameters.

-Relation of discharges, waste and emissions generated with the environmental impact they cause.

-Description of waste treatment techniques, waste and emissions generated in the food industry and its control parameters.

-Recognition of environmental enforcement legislation in the food industry.

Efficient resource utilization:

-Recognition of the importance of quantifying water, electricity, fuel and other consumption.

-Valuation of environmental benefits that the reduction of consumption brings to environmental protection.

-Characterization of measures for decreased energy consumption and other resources.

-Identification of bad practices related to inefficient use of resources in the food industry and their possible corrective actions.

Applying an environmental management system:

-Identification of the main environmental management systems.

-Recognition of the requirements required by UNE-EN ISO 14001:2004, EMAS and others.

-Defining and crafting system documentary support.

-Identification of the procedure for obtaining or maintaining environmental certificates.

Pedagogical guidelines.

This professional module contains training mainly associated with the function of quality management and environmental protection in the food industry.

Quality management includes aspects such as:

-Quality documentary management.

-Continuous improvement.

Environmental protection includes aspects such as:

-Efficient resource utilization.

-Control of discharges, waste and emissions generated in the food industry.

The professional activities associated with this function apply to:

-All food industry processes and products.

The formation of this module contributes to the achievement of the general objectives (a), (c), (d), (e), (f), (g), (j), (k) of the training cycle, and (b), (c), (d), (e), (f), (g), (i) and (j) of the title.

The lines of action in the teaching and learning process that enable the objectives of the professional module to be achieved will be about:

-Applying principles that guarantee environmental protection.

-Study of the consumption and application of methodologies for their reduction.

-Interpretation of different quality management and environmental protection systems.

Professional Module: Electromechanical Maintenance in Process Industries.

Equivalence in ECTS credits: 7

Code: 0191

Learning results and evaluation criteria.

1. Identifies the materials that make up the process industry's equipment and facilities by relating them to their characteristics and their use.

Assessment Criteria:

a) The different types of materials used in industrial facilities and equipment have been identified.

b) The use of these materials has been determined based on their use and possible alterations to corrosion, fatigue, or others.

c) Physical properties (resistance, elastic limit, ductility, among others) have been analyzed.

d) Problems of conservation and maintenance of facilities and elements susceptible to wear or damage have been identified.

e) The types and mechanisms of corrosion that occur in the equipment and facilities of the industry have been described.

f) The factors that influence the corrosion of the materials have been identified.

g) Corrosion prevention mechanisms have been established.

h) The main degradation mechanisms in non-metallic materials have been described.

2. Analyzes the mechanical elements of equipment, machines, and installations recognizing the function they perform.

Assessment Criteria:

a) The mechanical and electromechanical groups of the machines have been identified.

b) More frequent machining techniques have been analyzed.

c) The function performed by the mechanisms that constitute the mechanical groups of the machines has been described.

d) The mechanical groups have been classified by the transformation that the different mechanisms perform.

e) The parts or critical points of the items and parts where they may appear to be worn have been identified.

f) The lubrication techniques of the mechanical elements have been described.

g) The maintenance plan, basic maintenance instructions, or first level has been analyzed according to the technical documentation of the machines and mechanical elements.

h) The prevention and safety measures of the machines have been described.

3. It characterizes hydraulic and pneumatic installations valuing their intervention in industrial processes.

Assessment Criteria:

a) The structure and components that configure hydraulic and pneumatic installations have been identified.

(b) The drawings and technical specifications relating to hydraulic and pneumatic installations have been analysed.

(c) The different elements constituting hydraulic and pneumatic installations have been classified by their typology and their function.

d) The sequence of operation of the pneumatic and hydraulic systems has been explained.

e) The different areas of application of hydraulic and pneumatic installations in industrial processes have been described.

f) The maintenance plan, basic maintenance instructions or first level has been analyzed according to the technical documentation of the hydraulic and pneumatic installations.

g) The prevention and safety measures of the machines have been described.

4. Identifies the electrical machines by relating them to their purpose within the process.

Assessment Criteria:

a) Electrical and electromagnetic principles have been defined.

b) The electrical installations applied to the equipment and installations of the industrial processes have been analysed.

c) The physical principle of the different types of safety devices for the protection of electrical lines and receivers has been detailed.

d) Electrical machines used in equipment and installations have been identified.

e) Electrical machines have been classified by their typology and their function.

f) The principle of operation and the characteristics of monofasic and three-phase transformers has been defined.

g) The operating principle and characteristics of the electrical machines (DC generators, DC and AC motors, and alternators) have been explained.

h) The typology of low and high voltage electrical distribution networks has been identified.

i) Electrical symbology has been defined.

j) The maintenance plan, basic maintenance instructions, or first level of the electrical machines and devices have been analyzed, following their technical documentation.

k) Measures for the prevention and safety of electric machines have been described.

5. Characterizes maintenance actions justifying their need.

Assessment Criteria:

a) The maintenance and maintenance plan for equipment and facilities has been established.

b) The conditions of the work area for the performance of the maintenance work have been analyzed, using the established tests.

c) The criteria set for authorizing the permissions of the maintenance jobs have been identified.

d) The verification operations of the maintenance jobs have been described.

e) The correct signalling of equipment and installations (electrical insulation, physical isolation, emergency equipment, media, among others) has been described for the execution of maintenance work.

f) The most frequent dysfunction signals of equipment and facilities have been described.

g) First-level maintenance operations have been determined.

h) The modifications derived from maintenance for process optimization have been analyzed.

i) The correct record of documents relating to the maintenance and preservation of equipment and facilities has been monitored.

Duration: 60 hours

Basic contents:

Identification of equipment and installations components:

-Materials and properties. Types of materials.

-Physical and physicochemical properties.

-Corrosion of metals. Types of corrosion.

-Oxidation.

-Degradation of non-metallic materials.

Characterization of mechanical elements:

-Principles of mechanics. Cinematics and dynamics of the machines.

-machining techniques.

-Elements of the machines and mechanisms.

-Transmission elements.

-Join elements.

-lubrication techniques: fog lubrication.

-Safety and hygiene regulations.

Characterization of hydraulic and pneumatic machines:

-Pneumatic foundations.

-Pneumatic installations: features, application field.

-Interpretation of the documentation and schemas. Symbology.

-Analysis of the different sections that make up the pneumatic installations.

-Hydraulic foundations.

-Hydraulic installations: features, application field.

-Interpretation of the documentation and schemas. Symbology.

-Different hydraulic system operation and features.

-Safety and hygiene standards in hydraulic and pneumatic installations.

Identification of electric machines:

-Principles of electricity. Current and alternating current.

-Principles of magnetism and electromagnetism.

-Electromagnetic components.

-Electrical, static and rotary machines. Typology and features.

-Classification of electric machines: generators, transformers and motors.

-High voltage networks: substations.

-High and low voltage maneuvering equipment: dryers and switches.

-Rels.

-Protective equipment: Uninterruptible protection systems (SAI).

-Maneuver armaries.

-Electrical symbology.

-Safety and hygiene regulations in electrical machines.

Characterization of maintenance actions:

-Maintenance functions and objectives.

-Maintenance types.

-Organization of first-level maintenance.

-Senalization of the area for maintenance.

-Monitoring specific maintenance.

-Documentation of the interventions.

Pedagogical guidelines.

This professional module contains training mainly associated with the maintenance of equipment and installations of industrial processes and ancillary services.

The professional activities associated with this function are applied in the processes of:

-Preserved and vegetable juice industries.

-Grain and candy derivatives industries.

-Industries of fishery and aquaculture products.

-Consumer and dairy dairy industries.

-Meat industries.

The formation of the module contributes to the achievement of the general objectives (a), (f), (j), (k), (m) and (n) of the training cycle, and powers (a), (b), (f), (j), (l) and (m) of the title.

The lines of action in the teaching/learning process that enable the objectives of the module to be achieved will be about:

-Description of mechanical and electromechanical groups of machines.

-Characterization of hydraulic and pneumatic installations.

-Identification of electrical machines.

-Verifying the first-level maintenance operations of the teams.

As well as actions related to:

-The application of the security and application measures of the individual protection equipment in the operational execution.

-The application of quality criteria at each stage of the process.

-The application of environmental protection regulations related to waste, contaminants and treatment of waste.

-The detection of failures or mismatches in the execution of the phases of the process by verifying and evaluating the product obtained.

Professional Module: Microbiological and sensory control of food.

Equivalence in ECTS credits: 4

Code: 0467

Learning results and evaluation criteria.

1. Organizes the microbiology laboratory by recognizing facilities, equipment, resources and safety measures.

Assessment Criteria:

a) The equipment, facilities, auxiliary services and safety devices of a microbiology laboratory have been recognized.

b) The microbiological laboratory equipment has been organized, recognizing its operation, calibration and maintenance.

c) Thermal treatments used in microbiology have been recognized.

d) Storage of reagents, culture media and auxiliary material has been organized and controlled.

e) The microbiological laboratory work has been organized according to the needs of the production process and the quality plan.

f) The techniques of cleaning, disinfection and sterilization in the microbiological laboratory have been identified.

g) Hygiene and safety measures have been recognised in the handling and storage of samples and reagents.

h) The conditions and methods of disposal of the laboratory samples and residues have been established according to the type, characteristics and regulations in force.

i) Individual and collective protection measures have been recognised.

2. Performs microbiological tests, describing the basics of the technique used.

Assessment Criteria:

a) The techniques of microbiological analysis applied in food analysis have been recognized.

b) The main microorganisms to be controlled have been recognized and characterized.

c) The instrument and materials have been selected and prepared according to the technique to be used.

d) The most appropriate culture media for each microorganism have been selected.

e) The most appropriate method for the identification and/or microbiological count has been recognized and selected.

f) The sampling and preparation of the samples have been performed.

g) The microbiological analysis has been performed according to the established protocol.

h) The safety standards established during the handling of the samples and the performance of the analyses have been adopted.

i) Data have been collected, performed calculations, interpreted results and written analysis and control reports using ICT.

j) Microbiological samples and residues have been removed according to the established protocol.

k) The importance of other innovative techniques in microbiological control has been recognized.

3. Condition the tasting room and materials recognizing their influence on sensory characteristics.

Assessment Criteria:

a) The facilities and equipment of the tasting room have been described.

b) Environmental conditions and their influence on sensory analysis have been established.

c) The senses used in the tasting and its operation have been described.

d) The conditions required to set a tasting panel have been recognized.

e) The terminology that describes the organoleptic characteristics has been recognized.

f) Types of sensory tests have been identified: discriminative, descriptive, and affective/hedonic.

g) The tasting chips for each food have been identified.

h) The methods and instruments used in sensory training have been described.

i) The application of statistics and scales of measurement in sensory testing has been assessed.

4. Performs sensory analysis by relating the perceived impression to its application.

Assessment Criteria:

a) The taste and tactile sensations, impact zones, and balances and reinforcements have been recognized among them.

b) The thresholds for the perception of flavourings and flavours and their influence on tasting have been analysed.

c) The precise methodology of sensory analysis based on the type of food has been described.

d) The organoleptic attributes that characterize food have been identified.

e) Sensory analysis of food has been performed recognizing the different visual, olfactory, taste and tactile sensations.

f) A global assessment of the set of sensations has been performed, appreciating its balance.

g) A quantification of the organoleptic characteristics has been performed on the corresponding tasting tab.

h) The importance of sensory analysis in the control of raw materials and the product produced has been recognised.

i) The importance of sensory analysis in the development of new products has been identified.

Duration: 30 hours.

Basic contents:

Organization of the microbiological laboratory:

-Equipment, facilities, auxiliary services and safety devices of a microbiology laboratory.

-Organization and control of laboratory equipment. Security measures.

-The optical microscope. Fundamentals. Handling.

-Thermal treatments. Dry heat. Wet heat. Fundamentals. Teams. Handling. Security measures.

-Storage of reagents, culture media and auxiliary material. Storage criteria. Security measures.

-Organization of the lab work. Adaptation to the production process.

-Cleaning, disinfection and/or sterilization techniques to be used in the laboratory. Protocols. Security measures.

-Hygiene and safety measures in the handling and storage of samples and reagents.

-Conditions and methods of removal of the samples and residues from the laboratory.

Microbiological analysis of food and water:

-Microbiological analysis techniques. Application to the microbiological analysis of food.

-Major food microorganisms. Characterization. Importance in the production process and in the quality of food.

-Preparing the teams. Hygiene. Basic maintenance. Security measures.

-Crop media. Preparation. Selection of the culture medium depending on the micro-organism to be controlled.

-Sampling. Handling of the samples under asepsis and safety conditions. Sampling techniques.

-Microbiological analysis. Types of analysis. Observation and identification of micro-organisms.

-Security measures in the lab.

-Collection of data. Calculations. Interpretation of results.

-Disposal of samples and microbiological residues. Previous treatments. Traceability.

-Other techniques for the identification of microorganisms.

Preparation of tasting materials and installations:

-Materials used in sensory analysis.

-tasting room. Installations. Environmental conditions.

-Sensory analysis. Organoleptic characteristics. Sensory perception.

-tasting panels. Types. Selection. Training.

-Organoleptic characteristics. Description. Terminology used in sensory analysis.

-Cata records and tokens for sensory analysis.

-Sensorial tests. Types of tests: discriminative, descriptive, and affective/hedonic.

-Measurement scales of organoleptic characteristics. Statistical treatment.

-Order and cleaning on the premises and materials.

Sensory analysis:

-Taste sensations. Fundamental flavors. Location. Intensity of the sensations. Balances.

-Tactile sensations. Reinforcements.

-Methodology of sensory analysis of different foods.

-Positive and negative attributes of food.

-Cata chips.

-Control of raw materials by sensory analysis.

-Product control by sensory analysis.

-Developing new products. Evidence of acceptability. Consumer panel.

Pedagogical guidelines:

This professional module contains training mainly associated with the processing/processing, quality control and trade and promotion functions in the food industry.

Processing/transformation, quality control and trade and promotion include aspects such as:

-Sample and control of the product during processing.

-Control of suppliers, raw materials, and auxiliaries.

-Control of the end product.

-Knowledge of competing products and market trends.

-Research on new products.

The professional activities associated with these functions apply to:

-Elaboration of food products.

The training associated with this professional module contributes to achieving the general objectives (g), (i), (j), (k), (n), (o), (p), (q), (r) and (t) of the training cycle, and (g), (h), (k), (l), (m), (n), (p), (q) and (s) of the title.

The lines of action in the teaching and learning process that enable the objectives of the professional module to be achieved will be about:

-Identification of requirements and operations for the preparation, maintenance and cleaning, disinfection and sterilisation of the material, equipment and instruments of the microbiological laboratory.

-Identification of food analytical fundamentals and procedures by performing the various microbiological analyses of food products.

-Handling the information associated with the process. Instructions, controls and technical reporting.

-Adoption of the necessary security measures in the handling of equipment, installations and products.

-Knowledge of sensory analysis materials, facilities and techniques by applying the appropriate methodology to each food.

-Identification of food sensory attributes for their corresponding application.

Professional Module: Nutrition and Food Security.

Equivalence in ECTS credits: 5

Code: 0468

Learning results and evaluation criteria.

1. Recognizes the basic concepts of proper nutrition by describing their characteristics.

Assessment Criteria:

a) The macronutrients and micronutrients present in the food have been described,

b) The physiological function of macronutrients and micronutrients in the body has been defined.

c) Food sources of macronutrients and micronutrients have been characterized.

d) Nutrition has been linked, with physical activity and health.

e) The nutritional requirements and recommended daily amounts (CDR) of each nutrient have been described.

f) The main food excesses and deficiencies have been described.

g) Basic nutritional concepts have been defined during specific situations: pregnancy, child age, advanced age, and others.

h) The influence of functional food on health has been assessed.

2. Recognises food products intended for specific populations by assessing their impact and implications.

Assessment Criteria:

a) Major food intolerances have been recognized.

(b) The characteristics of foods addressed to sectors of the population that present nutritional problems with the energy balance, proteins, carbohydrates, lipids, and other nutrients have been described.

c) The specific preventive measures to be followed in the manufacture of foods that do not contain allergens have been defined.

d) Specific legislation on allergens has been analyzed.

e) Specific food allergen labeling flags have been identified.

f) The nutritional particularities of the main cultures of the environment have been identified.

g) The characteristics of the main ethnic foods consumed in the environment have been defined.

3. Monitors the application of good hygiene practices and food handling, assessing their impact on the hygiene-sanitary quality of food.

Assessment Criteria:

(a) The main physical, chemical and/or microbiological hazards that may arise from poor hygiene or handling practices have been described.

b) The statutory hygiene requirements for mandatory compliance in the food industry have been recognised.

c) The consequences of inadequate practices on product safety and consumer health have been assessed.

d) The cleaning and disinfection procedures required by food industry equipment and facilities have been described.

e) The different conservation methods and their impact on the safety of the final product have been recognised.

f) The importance of the formation of food handlers has been assessed to ensure the safety of the products they handle.

4. Monitors compliance plans or prerequisites for compliance, assessing their importance for the control of sanitary and sanitary hazards.

(a) The requirements for suppliers have been defined with the aim of not posing a hygienic-sanitary hazard.

b) The hazards associated with water used in the food industry have been identified.

c) The preventive and corrective maintenance requirements for equipment and facilities have been recognized.

d) The requirements for pest control in the food industry have been defined.

e) The calibration or contrast systems of the key process equipment have been described to ensure the correctness of their readings.

f) The hygiene precautions to be followed with waste generated in the food industry have been recognised.

g) The documents and records required to identify the source, key stages of the process, and the destination of the final product have been described to ensure traceability.

h) Measures to be taken in case of food crises have been established with the aim of minimizing their effects.

i) A specific methodology has been established for the taking of corrective actions in cases where incidents occur.

5. Manages HACCP-based self-control systems by justifying the principles associated with it.

Assessment Criteria:

(a) European and state legislation has been recognised which forces food industries to implement HACCP-based self-control systems.

b) The effectiveness of self-control plans for hygienic and sanitary control in the food industry has been assessed.

c) Flow diagrams have been developed for the main processing processes of the food industry.

d) The physical, chemical and biological hazards associated with the main processing processes and their control measures have been identified and evaluated.

e) Critical control points (PCC) have been identified for the main processing processes.

f) Critical limits set for the PCC have been justified.

g) The PCC surveillance system has been defined.

h) Effective systems have been described for the verification and validation of the HACCP-based self-control plan.

i) The information to be viewed by the APPCC document and its associated records has been recognized.

6. Applies voluntary food safety management standards, recognizing their requirements.

Assessment Criteria:

(a) The differences between what is required by food safety legislation and what is required by voluntary standards on food safety management have been described.

b) Voluntary standards on food safety management (BRC, IFS, UNE-EN ISO 22000:2005 and others) have been identified.

c) The main aspects of the BRC standard have been described.

d) The requirements of the IFS standard have been described.

e) The requirements of the international standard UNE-EN ISO 22000:2005 have been described.

f) The differences between these standards have been assessed by describing the advantages and disadvantages of each of them.

g) The steps to be followed for obtaining food security management certificates have been identified.

h) The main non-conformities related to food security and their possible corrective actions have been described.

i) An open attitude has been maintained in the face of new standards on food security management that could be published.

Duration: 35 hours

Basic contents:

Basic nutrition concepts:

-Macronutrients.

-Micronutrients.

-Functions of macronutrients and micronutrients.

-Food sources of macronutrients and micronutrients.

-Relationship between nutrition, physical activity and health.

-Food excesses and shortages.

-Nutrition in specific situations: pregnancy, child age, older age and others.

Food products for specific populations:

-Food Intolerances.

-Food characteristics for sectors of the population that present nutritional problems with energy balance, protein, carbohydrates, lipids, and others.

-Specific preventive measures to be followed in the preparation of foods that should not contain allergens.

-Nutritional particularities of the main cultures of the environment.

Monitoring good hygiene and food handling practices:

-Major physical, chemical or microbiological hazards that may arise from poor hygiene or handling practices.

-Legal and hygienic requirements for mandatory compliance in the food industry.

-Consequences for product safety and consumer safety of inappropriate habits and/or practices during production in the food industry.

-Cleaning and disinfection procedures for food industry equipment and facilities.

-Conservation methods and their impact on the safety of the final product.

-Training of food handlers on food safety.

Monitoring compliance plans or mandatory compliance requirements:

-Requirements required from suppliers.

-Hazards associated with water used in the food industry.

-Preventive and corrective maintenance requirements for equipment and installations. Maintenance procedure.

-Requirements for pest control in the food industry.

-Calibration or contrasting systems of key process equipment.

-Waste. Cross-contamination.

-Traceability.

-Food crisis management.

-A specific methodology for taking corrective actions in cases where incidents occur.

Management of Self-Control Systems (HACCP) and traceability:

-European and state legislation related to HACCP-based self-control systems.

-Flow diagrams of the main processes of food industry development.

-Identification and assessment of the physical, chemical and biological hazards associated with the main manufacturing processes.

-Identification of Critical Control Points (PCC) of the main processing processes.

-Critical PCC limits.

-PCC surveillance systems.

-Self-control plan verification or validation systems.

-Information to be viewed by the APPCC document and its associated records.

Food security management standards application:

-Differences between what is required by food safety legislation and what is required by voluntary standards on food safety management.

-Voluntary Standards on Food Security Management.

-BRC rule.

-IFS standard.

-International standard UNE-EN ISO 22000:2005.

-Stages to be followed for obtaining food security management certificates.

-Major non-conformities related to food security.

Pedagogical guidelines:

This professional module contains training mainly associated with the processing/processing functions as well as food security techniques.

Food processing and security includes aspects such as:

-Control of suppliers, raw materials, and auxiliaries.

-Monitoring and control of cleaning, maintenance, and operation of equipment and installations.

-Monitoring processing operations (conditioning, preparation, transformation, and conservation).

-Organization and monitoring of packaging and packaging operations for products manufactured.

-Application of the quality plan.

-Management and control of traceability.

-Managing and implementing specific legislation.

-Control of the end product.

The professional activities associated with these functions apply to:

-Elaboration of food products.

The training associated with this professional module contributes to the achievement of the general objectives (a), (c), (k), (l), (m), (n), (n), (p) and (q) of the training cycle, and powers (a), (c), (j), (k), (l), (m), (n), (n), (o) and (p) of the title.

The lines of action in the teaching and learning process that enable the objectives of the professional module to be achieved will be about:

-Characterization of raw materials and production aids.

-Calculation of ingredients and setting quality parameters.

-Design process control records and their fulfillment.

-Performing and interpreting process controls.

Professional Module: Integrated Processes in the Food Industry.

Equivalence in ECTS credits: 8

Code: 0469

Learning results and evaluation criteria.

1. It regulates the systems of control of production processes, recognizing their components and technological foundations.

Assessment Criteria:

a) The different process control systems and their symbology have been identified.

b) The technologies used in automation have been recognized, describing their elements and symbology.

c) Automatic control systems have been characterized in open loop and closed loop.

d) The components of the control systems have been analyzed.

e) Programmable automatons or programmable logic controllers (P.L.C.) have been characterized, their structure and electronic components being recognized.

f) The hierarchy of industrial automation has been recognized.

g) The logical functions based on the Boole Algebra have been analyzed and represented.

h) The most common programming languages of automatons have been analyzed and managed.

i) The importance of automatic control of production processes has been assessed.

2. It leads to the production of a food product of the dairy industry, describing the production activities, materials and the needs of the equipment and automatic process systems.

Assessment Criteria:

(a) The characteristics of the dairy product to be developed, its processing process, the sequence of operations, the process equipment and automatisms have been described.

(b) For each operation, the conditions of execution, the equipment, the CCP and its critical limits, the parameters to be controlled and the frequency of measurement have been established.

c) The devices and elements of the programmable automatons have been regulated, the watchpoints being introduced.

d) The needs of dairy raw materials, production aids and other materials have been calculated, with the establishment of conservation conditions and their quality parameters.

e) The supply of raw materials, production aids and other materials has been organized and supervised.

f) The suitability of the sequence of process operations, the preparation of the equipment and the operating conditions has been verified through simulation or first loading.

g) The processing of the milk product has been carried out, with the corrective measures in place being applied to deviations.

h) The quality characteristics of the raw materials, production aids and the milk product produced have been verified.

i) The performance and final cost of the prepared product have been calculated by describing the calculation tools used.

j) Dairy by-products, waste and waste products have been selectively collected during the processing process.

3. Controls the processing of a meat industry food product by justifying inspection points and established control parameters.

Assessment Criteria:

(a) The characteristics of the meat product to be manufactured, its processing process, the equipment, the PCC, its control parameters and the frequency of measurement have been described.

(b) The needs of meat raw materials, production aids and other materials have been calculated, with the establishment of conservation conditions and their quality parameters.

c) The supply of meat raw materials, production aids and other materials has been organized and supervised.

d) The devices and elements of the equipment and automatisms have been regulated, being tested through simulation or a first load of their suitability.

e) The processing of the meat product has been carried out, verifying the quality of the product obtained and the meat raw materials used.

f) The performance and the final cost of the prepared product have been calculated by describing the calculation tools used and the deviations that have occurred.

g) The meat by-products, residues and waste products have been selectively collected during the processing process.

h) Measures of hygiene, food safety and occupational risk prevention have been adopted.

4. It leads to the elaboration of a plant food product, describing production activities, equipment and automatic process systems.

Assessment Criteria:

(a) The characteristics of the plant product to be developed, its processing process, the sequence of operations, the process equipment and automatisms have been described.

(b) For each operation, the conditions of execution, the equipment, the CCP and its critical limits, the parameters to be controlled and the frequency of measurement have been established.

c) The devices and elements of the programmable automatons have been regulated, the watchpoints being introduced.

(d) The needs of plant raw materials, production aids and other materials have been calculated, with the establishment of conservation conditions and their quality parameters.

e) The suitability of the sequence of process operations, the preparation of the equipment and the operating conditions has been verified through simulation or a first load.

(f) The process for the processing of the plant product has been carried out, the corrective measures established in relation to deviations being applied.

g) The quality characteristics of the plant raw materials, production aids and the product produced have been verified.

h) The performance and final cost of the prepared product was calculated by describing the calculations performed.

i) Plant by-products, waste and waste products have been selectively collected during the processing process.

5. Controls the production of a food product of the fishing industry by characterizing the processing process, equipment, inspection points and control parameters.

Assessment Criteria:

(a) The characteristics of the product to be manufactured, its processing process, the equipment, the PCC, its control parameters and the frequency of measurement have been described.

(b) The needs of raw materials for fisheries, production aids and other materials have been calculated, with the establishment of conservation conditions and their quality parameters.

c) The supply of raw materials, production aids and other materials has been organized and supervised.

d) The devices and elements of the equipment and automatisms have been regulated, being tested through simulation or a first load of their suitability.

e) The process for the production of the fishery product has been carried out, verifying the quality of the product obtained and the raw materials used.

f) The performance and the final cost of the prepared product have been calculated by describing the calculation tools used and the deviations that have occurred.

g) Selective collection of by-products, waste and waste products during the processing process has been collected.

h) Measures of hygiene, food safety and occupational risk prevention have been adopted.

Duration: 75 hours

Basic contents:

Regulation of process control systems:

-Process control. Types of control systems.

-Automatic control of production processes.

-Automation technologies. Types of automatisms. Components.

-Open-loop and closed-loop control systems.

-Components of a control system.

-programmable automatons or P.L.C. Description.

-Industrial automation hierarchy.

-Boole Algebra. Logical functions and logical doors.

-Programming languages. Applications and simulation.

Crafting a Dairy Industry Product:

-Processing of a dairy product. Description. Process teams.

-Application of the HACCP to the dairy product to be manufactured.

-Identifying the automatisms of process equipment and their components.

-Dairy raw materials and production aids for the dairy product to be manufactured.

-Simulation of the process of processing the dairy product with the process equipment.

-Performance and final cost of the product made.

-Dairy subproducts obtained. Waste and waste products.

Crafting a meat industry product:

-Processing of a meat product. Description. Process teams.

-Application of the HACCP to the meat product to be manufactured. Measurement frequency and control parameters.

-Characterization of the automatisms of process equipment and their components.

-Meat and auxiliary raw materials for the production of the product to be manufactured. Calculation of the needs.

-Simulation of the processing of the meat product with the process equipment.

-Performance and final cost of the product made.

-Meat subproducts obtained. Waste and waste products.

Crafting a plant product:

-Process of making a plant product. Description. Process teams.

-Application of the HACCP to the plant product to be developed. Measurement frequency and control parameters.

-Characterization of the automatisms of process equipment and their components.

-Plant raw materials and production aids for the product to be manufactured. Calculation of the needs.

-Simulation of the process of processing the plant product with the process equipment.

-Performance and final cost of the product made.

-Obtained plant products. Waste and waste products.

-Quality characteristics of the elaborated plant product.

Crafting a product from the fishing industry:

-Processing of a fishery product. Description. Process teams.

-Application of the HACCP to the product to be manufactured. Measurement frequency and control parameters.

-Characterization of the automatisms of process equipment and their components.

-Raw materials of the fishery and auxiliary production of the product to be elaborated. Calculation of the needs.

-Simulation of the processing process with process teams.

-Performance and final cost of the product made.

-Subproducts obtained. Waste and waste products.

Pedagogical guidelines.

This professional module contains training mainly associated with the planning/programming and processing/processing functions and, in a cross-sectional way to the functions of food security, environmental protection, prevention and work safety and maintenance of equipment and facilities in the food industry.

This module integrates the training acquired in other professional modules by producing a food product.

The student must be able to organize and control a productive unit, optimizing resources and times and applying hygiene, occupational safety and environmental protection measures. You must be able to work with autonomy, responsibility and management capacity under quality parameters.

Food product planning/scheduling includes aspects such as:

-Process development for processing/production, packaging and packaging.

-Operating procedures.

-Elaboration of technical documentation.

Food processing/processing includes aspects such as:

-Receiving raw materials and production aids.

-Organization of work teams, process teams, and production facilities.

-Monitoring and control of cleaning, maintenance, and operation of equipment and installations.

-Monitoring processing operations (conditioning, preparation, transformation, and conservation).

-Organization and monitoring of packaging and packaging operations for products manufactured.

-Application of the quality plan.

-Management and control of traceability.

-Managing and implementing specific legislation.

-Handling programmable automatons or P.L.C. in automated production processes.

-Calculation of production costs.

-Valuation and control of occupational risks in the management of equipment, facilities and auxiliary production materials.

-Technological innovation of food processing operations.

-Monitoring and environmental control of processes: polluting waste, efficient use of resources, especially water and electricity.

The professional activities associated with this function apply to:

-Elaboration of food products.

The formation of this module contributes to the achievement of general objectives (a), (b), (c), (d), (f), (g), (h), (j), (k), (l), (m), (n), (n), (p) and (q) of the training cycle, and powers (a), (b), (c), (d), (e), (f), (g), (i), (j), (k), (l), (m), (n), n), or) and p) of the title.

The lines of action in the teaching-learning process that enable the objectives of the professional module to be achieved will be about:

-Characterization of the product to be manufactured.

-Design of the HACCP flow and development diagram.

-Organization, planning and preparation of work areas and human resources.

-Selection, preparation and management of work equipment and control systems.

-Characterization of raw materials and production aids.

-Calculation of ingredients and setting quality parameters.

-Design process control records and their fulfillment.

-Handling of manipulators and programmable automatons with introduction of the watchpoints via keyboard/computer or programming console.

-Performing and interpreting process controls.

-Calculating the processing and performance costs of the process.

-Applying the necessary security measures in handling equipment, installations, and products.

-Selective collection of by-products, waste and waste products.

Professional Module: Food Innovation.

Equivalence in ECTS credits: 4

Code: 0470

Learning results and evaluation criteria.

1. He oversees food processing with a higher shelf life, describing its technological fundamentals.

Assessment Criteria:

a) The concepts and models of lifetime prediction and minimum duration of food have been described.

b) Factors have been described that influence the deterioration or alteration of food.

c) Methods for the control of food impairment or alteration have been identified.

d) Equipment and facilities have been prepared and regulated.

e) The variables (time, temperature, and other) have been recognized and applied for each type of food.

f) Different methods of modifying the atmosphere of packaged food products have been recognized and applied.

g) New preservatives have been identified justifying their application.

h) New materials or packaging formats have been recognized.

i) Barriers technology has been applied to prolong the shelf life of food.

j) An open attitude has been maintained in the face of technological innovations to extend the shelf life of food.

k) Measures of hygiene, food safety, occupational risk prevention and environmental protection have been adopted.

2. It leads to food processing adapted to new market niches, recognizing the particularities of each case.

Assessment Criteria:

a) The nutritional particularities of the main socio-cultural realities of the environment have been identified.

b) Equipment and facilities have been prepared and regulated.

c) Food preparation has been supervised for the socio-cultural reality of the environment.

d) The development of regional foods with the highest consumption of the environment has been conducted.

e) Food has been developed for different population groups (children, adolescents and senior citizens) adapting them to their needs.

f) Organic food processing has been controlled.

g) Food processing of IV and V range has been monitored.

h) Measures of hygiene, food safety, occupational risk prevention and environmental protection have been adopted.

i) An entrepreneurial attitude has been maintained in the face of new market niches.

3. Controls the development of functional foods by linking their properties to health influence.

Assessment Criteria:

a) The benefits that functional foods can bring to the health of consumers have been recognized.

b) Equipment and facilities have been prepared and regulated.

c) Foods enriched in unsaturated fatty acids have been developed.

d) The development of hypocaloric and/or low sodium foods has been monitored.

e) Prebiotic foods have been developed, recognizing their promoter function of selective growth of beneficial gut bacteria.

f) Probiotic foods have been prepared, recognizing their positive effects on the bacterial flora of the intestine.

g) Food-enriched foods have been made by valuing their importance to the digestive system.

h) Food enriched in vitamins, minerals and others have been developed with the aim of avoiding or minimizing nutritional deficiencies.

i) Specific legislation for the elaboration and labelling of functional foods has been recognised and applied.

j) Measures of hygiene, food safety, occupational risk prevention and environmental protection have been adopted.

4. It leads to the development of food adapted to population groups with food intolerance, recognizing their requirements.

Assessment Criteria:

a) Major food intolerances have been recognized.

b) Equipment and facilities have been prepared and regulated.

c) The specific preventive measures to be followed in the preparation of foods that should not contain allergens have been applied.

d) The development of gluten-free foods has been conducted using alternative raw materials to obtain similar products.

e) Food has been developed without added sugars aimed primarily at diabetic people.

f) Processing of lactose-free food products has been conducted.

g) Food processing has been conducted free of phenylalanine and other amino acids.

h) Measures of hygiene, food safety, occupational risk prevention and environmental protection have been adopted.

Duration: 40 hours

Basic contents:

Useful life food production:

-Minimum life and date of duration.

-Factors that influence food impairment or alteration.

-Methods for the control of food impairment or alteration.

-Optimal variables (time, temperature, and other) for each type and format of food. Applications.

-Methods of modifying the atmosphere. Applications.

-New preservatives in the food industry.

-New packaging materials. Usage.

-Barrier technology to extend the shelf life of food. Application.

-Open attitude to technological innovations to extend the shelf life of food.

Food production adapted to new market niches:

-Nutritional particularities of the main socio-cultural realities of the environment.

-Food products targeting different ethnicities.

-Regional food. Elaboration.

-Food targeting different population groups (children, adolescents, elderly). Elaboration.

-Organic food. Features. Legislation.

-IV and V-range foods. Features. Type-processing processes.

-Entrepreneurial attitude to new niche markets.

Crafting functional foods:

-Functional foods. Classification. Health effects.

-Foods rich in unsaturated fatty acids.

-Hypocaloric and/or low sodium foods. Description.

-Prebiotic foods. Physiological function.

-Probiotic foods. Physiological function.

-Fibre-enriched foods. Physiological function.

-Foods enriched in vitamins, minerals, and others.

-Specific legislation for the elaboration and labelling of functional foods.

Elaboration of food adapted to population groups with food intolerance:

-Major food intolerances. Classification.

-Preventive measures to avoid cross-contamination.

-Gluten-free food. Elaboration.

-Food with no added sugars. Elaboration.

-Food products free of lactose.

-Food free of phenylalanine and other amino acids. Tagged.

Pedagogical guidelines:

This professional module responds to the need to provide an adequate theoretical and practical basis for the understanding and application of new trends in the elaboration/transformation of food products.

Food processing/processing includes aspects such as:

-Receiving raw materials and production aids.

-Organization of production equipment and installations.

-Monitoring and control of cleaning, maintenance, and operation of equipment and installations.

-Monitoring processing operations (conditioning, preparation, transformation, and conservation).

-Organization and monitoring of packaging and packaging operations for products manufactured.

-Application of the quality plan.

-Management and control of traceability.

-Managing and implementing specific legislation.

-Valuation and control of occupational risks in the management of equipment, facilities and auxiliary production materials.

-Technological innovation of food processing operations.

-Monitoring and environmental control of processes: polluting waste, efficient use of resources, especially water and electricity.

The professional activities associated with this function apply to:

-Elaboration of food products.

The formation of this module contributes to the achievement of general objectives (a), (c), (d), (f), (g), (j), (k), (l), (m), (n), (n), (p) and (q) of the training cycle, and powers (a), (c), (d), (e), (f), (g), (i), (j), (k), (l), (m), (n), (n), (o) and (p) of the title.

The lines of action in the teaching and learning process that enable the objectives of the professional module to be achieved will be about:

-Technological foundations of product innovation to be developed.

-Design of the HACCP flow and development diagram.

-Organization, planning and preparation of work areas and human resources.

-Selecting, preparing, and handling work teams.

-Characterization of raw materials and production aids.

-Calculation of ingredients and setting quality parameters.

-Design process control records and their fulfillment.

-Performing and interpreting process controls.

-Applying the necessary security measures in handling equipment, installations, and products.

-Selective collection of by-products, waste and waste products.

Professional Module: Process and Quality Project in the Food Industry

Equivalence in ECTS credits: 5

Code: 0471

Learning results and evaluation criteria.

1. Identifies needs of the productive sector, relating them to type projects that can satisfy them.

Assessment Criteria:

a) Companies in the sector have been classified for their organizational characteristics and the type of product or service they offer.

b) Type companies have been characterized by indicating the organizational structure and functions of each department.

c) The most demanding needs have been identified for businesses.

d) The foreseeable business opportunities in the sector have been valued.

e) The type of project required to respond to expected demands has been identified.

f) The specific characteristics required for the project have been determined.

g) Tax, labour and risk prevention obligations and their conditions of application have been determined.

h) Possible grants or grants have been identified for the incorporation of new production or service technologies being proposed.

i) The work script to be followed for project elaboration has been developed.

2. Designs projects related to the competencies expressed in the title, including and developing the phases that compose it.

Assessment Criteria:

a) Information has been collected regarding the aspects to be addressed in the project.

b) The technical feasibility study of the same has been performed.

c) The phases or parts that make up the project and its content have been identified.

d) The objectives that are intended to be identified by identifying their scope have been set.

e) The material and personal resources required to perform it have been provided.

f) The corresponding economic budget has been made.

g) Financing needs have been identified for the implementation of the project.

h) The documentation required for your design has been defined and elaborated.

i) The aspects that need to be controlled to ensure the quality of the project have been identified.

3. Schedules project execution, determining the intervention plan and associated documentation.

Assessment Criteria:

a) Activities have been sequenced by ordering them based on implementation needs.

b) The resources and logistics required for each activity have been determined.

c) The permissions and authorization needs to perform the activities have been identified.

(d) The procedures for the performance or performance of the activities have been determined.

e) The risks inherent in the implementation have been identified by defining the risk prevention plan and the necessary means and equipment.

f) The allocation of material and human resources and run times has been planned.

g) The economic assessment that responds to the conditions of the execution has been made.

h) The documentation required for the execution has been defined and elaborated.

4. Defines the procedures for monitoring and control in project execution, justifying the selection of variables and instruments used.

Assessment Criteria:

a) The procedure for evaluating activities or interventions has been defined.

b) Quality indicators have been defined to perform the assessment.

c) The procedure for evaluating incidents that may arise during the performance of the activities, their possible solution and registration has been defined.

d) The procedure has been defined to manage potential changes to resources and activities, including the system of logging them.

e) The documentation required for the evaluation of the activities and the project has been defined and elaborated.

f) The procedure for participation in the assessment of users or clients has been established and the specific documents have been prepared.

g) A system has been established to ensure compliance with the project specification when it exists.

Duration: 25 hours

Pedagogical guidelines

This professional module complements the training established for the rest of the professional modules that integrate the title in the functions of analysis of the context, design of the project and organization of the execution.

The context analysis function includes the subfunctions of information collection, needs identification, and feasibility study.

The design function of the project aims to establish the general lines to respond to the needs posed by concreting the relevant aspects for its realization. Includes the project definition, intervention planning, and documentation subfunctions.

The execution organization function includes the activities programming, resource management, and intervention monitoring subfunctions.

The professional activities associated with these functions are developed in the different subsectors of the food industry sector.

The formation of the module is related to the overall objectives of the cycle and the professional, personal and social competencies of the title.

The lines of action in the teaching-learning process that enable you to achieve the objectives of the module are related to:

-Running team jobs.

-The responsibility and self-assessment of the work done.

-Autonomy and personal initiative.

-The use of Information and Communication Technologies.

Professional Module: Training and Employment Guidance.

Equivalence in ECTS credits: 5

Code: 0472

Learning Results and Assessment Criteria.

1. It selects job opportunities, identifying the different insertion possibilities and learning alternatives throughout life.

Assessment Criteria:

a) The importance of lifelong learning has been assessed as a key factor for employability and adaptation to the demands of the production process.

b) The vocational pathways related to the professional profile of the food industry have been identified.

c) The skills and attitudes required for the professional activity related to the profile of the title have been determined.

d) The main fields of employment and labour insertion for the Senior Technician in Processes and Quality in the Food Industry have been identified.

e) The techniques used in the job search process have been determined.

f) Self-employment alternatives have been foreseen in the professional sectors related to the title.

g) The assessment of personality, aspirations, attitudes and self-training has been performed for decision-making.

2. Applies team work strategies, valuing their effectiveness and efficiency in achieving the goals of the organization.

Assessment Criteria:

a) The advantages of teamwork in work situations related to the profile of the superior Technician in Processes and Quality in the Food Industry have been valued.

b) Work teams that can be created in a real job situation have been identified.

c) The characteristics of the effective work equipment against the ineffective equipment have been determined.

d) The necessary existence of diversity of roles and opinions assumed by members of a team has been positively valued.

e) The possible existence of conflict between members of a group has been recognized as a characteristic aspect of organizations.

f) The types of conflicts and their sources have been identified.

g) Procedures for conflict resolution have been determined.

3. It exercises rights and fulfils the obligations arising from industrial relations by recognising them in the various employment contracts.

Assessment Criteria:

a) The basic concepts of the right of work have been identified.

b) The main bodies involved in the relations between employers and workers have been distinguished.

c) The rights and obligations arising from the employment relationship have been determined.

(d) The main modalities of recruitment have been classified, identifying the measures to promote recruitment for certain groups.

e) The measures established by the current legislation for the reconciliation of work and family life have been assessed.

f) The causes and effects of the modification, suspension and extinction of the employment relationship have been identified.

g) The salary receipt has been analyzed by identifying the main elements that integrate it.

h) Different collective conflict measures and conflict resolution procedures have been analyzed.

i) The working conditions agreed in a collective agreement applicable to the sector related to the Title of the Technical Superior in Processes and Quality in the Food Industry have been determined.

j) The defining characteristics of new work organization environments have been identified.

4. It determines the protective action of the Social Security system in the face of the various contingencies covered, identifying the different classes of benefits.

Assessment Criteria:

a) The role of Social Security has been valued as an essential pillar for improving the quality of life of citizens.

b) The various contingencies covered by the Social Security system have been listed.

c) Existing regimes have been identified in the Social Security system.

d) The obligations of employer and employee within the Social Security system have been identified.

e) A worker's contribution bases and the corresponding employee and employer contributions have been identified in a simple assumption.

f) Social Security system capabilities have been classified, identifying requirements.

g) Possible legal unemployment situations have been determined.

h) The calculation of the duration and amount of a basic contributory level unemployment benefit has been performed.

5. It evaluates the risks arising from its activity, analyzing the working conditions and the risk factors present in its work environment.

Assessment Criteria:

a) The importance of preventive culture has been valued in all areas and activities of the company.

b) Work conditions have been linked to the health of the worker.

c) Risk factors have been classified in the activity and the damage resulting from them.

d) The most common risk situations in the work environments of the Senior Technician in Processes and Quality in the Food Industry have been identified.

e) Risk assessment has been determined in the company.

f) Working conditions have been determined with significance for prevention in work environments related to the professional profile of the Senior Technician in Processes and Quality in the Food Industry.

g) Types of professional damage have been classified and described, with particular reference to occupational accidents and occupational diseases, related to the professional profile of the superior Technical Process and Quality in the Food Industry.

6. Participates in the development of a risk prevention plan in a small business, identifying the responsibilities of all the actors involved.

Assessment Criteria:

(a) The principal rights and duties in the field of occupational risk prevention have been determined.

b) The different forms of prevention management in the company have been classified, depending on the different criteria laid down in the regulations on the prevention of occupational risks.

c) Forms of representation of workers in the company in the field of risk prevention have been determined.

d) Public bodies related to the prevention of occupational risks have been identified.

e) The importance of the existence of a preventive plan in the company that includes the sequencing of actions to be carried out in case of an emergency has been assessed.

f) The content of the prevention plan has been defined in a work center related to the professional sector of the Superior Technician in Processes and Quality in the Food Industry.

g) An emergency and evacuation plan for a company in the sector has been planned.

7. Applies prevention and protection measures, analyzing risk situations in the work environment of the Superior Technician in Processes and Quality in the Food Industry.

Assessment Criteria:

(a) The techniques of prevention and individual and collective protection that must be applied in order to avoid damage to their origin and to minimize their consequences should they be unavoidable.

b) The meaning and scope of the different types of security signage has been analyzed.

c) Action protocols have been analyzed in case of emergency.

d) The techniques for the classification of injuries have been identified in case of emergency where there are victims of varying severity.

e) The basic first aid techniques to be applied at the site of the accident have been identified with different types of damage and the composition and use of the kit.

(f) The requirements and conditions for the monitoring of the health of the worker and their importance as a preventive measure have been determined.

Duration: 50 hours.

Basic contents:

Active job search:

− Valuation of the importance of permanent training for the career and professional career of the Senior Technician in Processes and Quality in the Food Industry.

− Analysis of personal interests, skills and motivations for the professional career.

− Identification of the training itineraries related to the Superior Technician in Processes and Quality in the Food Industry.

− Definition and analysis of the professional sector of the Superior Technician in Processes and Quality in the Food Industry.

− Job search process in industry companies.

− Learning and Employment Opportunities in Europe.

− Employment search techniques and instruments.

− The decision-making process.

Conflict management and work teams:

− Valuation of the advantages and disadvantages of team work for the effectiveness of the organization.

− Equipment in the food industry sector according to the functions they perform.

− Participation in the work team.

− Conflict: features, sources, and stages.

− Methods for conflict resolution or suppression.

Job Contract:

− The right of the job.

− Analysis of the individual labor relationship.

− Work contract modes and procurement promotion measures.

− Rights and duties derived from the employment relationship.

− Modification, suspension, and termination of the work contract.

− Representation of workers.

− Analysis of a collective agreement applicable to the professional scope of the Superior Technician in Processes and Quality in the Food Industry.

− Benefits for workers in new organizations: flexibility, social benefits, among others.

Social Security, Employment and Unemployment:

− Structure of the Social Security System.

− Determination of the principal obligations of employers and workers in the field of Social Security, affiliation, high, low and contribution.

− Protected situations in unemployment protection.

Professional risk assessment:

− Assessment of the relationship between work and health.

− Risk Factor Analysis.

− Risk assessment in the company as a basic element of preventive activity.

− Risk analysis linked to security conditions.

− Risk analysis linked to environmental conditions.

− Risk analysis linked to ergonomic and psycho-social conditions.

− Specific risks in the food industry sector.

− Determination of the possible damage to the health of the worker that can be derived from the identified risk situations.

Planning for risk prevention in the enterprise:

− Rights and duties in the field of occupational risk prevention.

− Management of prevention in the enterprise.

− Public bodies related to the prevention of occupational risks.

− Planning for prevention in the enterprise.

− Emergency and evacuation plans in work environments.

− Making an emergency plan in a company in the sector.

Application of prevention and protection measures in the enterprise:

− Determination of individual and collective prevention and protection measures.

− Action protocol in an emergency situation.

− First aid.

Pedagogical guidelines.

This professional module contains the necessary training for the student to be able to insert himself and develop his professional career in the sector.

The formation of this module contributes to the achievement of the general objectives (l), (m), (n), (n), (o), (p), (q), (r) and (t) of the training cycle and competences (k), (l), (m), (n), (n), (o), (p), (q) and (s) of the title.

The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

− The management of information sources on the education and labour system, in particular with regard to food industry companies.

− The conduct of guidance and dynamic tests on one's own personality and the development of social skills.

− The preparation and realization of CVs (CVs), and job interviews.

− Identification of labor regulations affecting workers in the sector, management of the most commonly used contracts, and comprehensive reading of collective agreements of application.

− The fulfillment of salary receipts of different characteristics and other related documents.

− The analysis of the Law on the Prevention of Labor Risks, which allows the evaluation of the risks arising from the activities carried out in its productive sector, and collaborate in the definition of a prevention plan for a small business, as well as the necessary measures for its implementation.

Professional Module: Enterprise and entrepreneurship.

Equivalence in ECTS credits: 4

Code: 0473

Learning Results and Assessment Criteria.

1. Recognizes the capabilities associated with the entrepreneurial initiative, analyzing the requirements derived from the jobs and the business activities.

Assessment Criteria:

a) The concept of innovation and its relationship with the progress of society and the increase in the well-being of individuals have been identified.

b) The concept of entrepreneurial culture and its importance as a source of job creation and social welfare have been analyzed.

c) The importance of individual initiative, creativity, training and collaboration as essential requirements to succeed in entrepreneurial activity has been valued.

d) The ability of an employee to work in a small and medium-sized business related to the food industry has been analyzed.

e) The development of an entrepreneur's entrepreneurial activity that starts in the food industry sector has been analyzed.

f) The concept of risk has been analyzed as an inevitable element of all entrepreneurial activity.

g) The concept of entrepreneur and the requirements and attitudes required to develop business activity have been analyzed.

h) The business strategy has been described relating to the objectives of the company.

i) A particular business idea has been defined in the field of the food industry that will serve as a starting point for the development of a business plan.

2. Defines the opportunity to create a small business, assessing the impact on the performance environment and incorporating ethical values.

Assessment Criteria:

a) The basic functions that are performed in a company have been described and the system concept applied to the company has been analyzed.

b) The main components of the general environment surrounding the company have been identified, in particular the economic, social, demographic and cultural environment.

c) The influence on the business activity of customer relations, with suppliers and with competition, as main members of the specific environment has been analyzed.

d) The elements of the food industry's environment have been identified.

e) The concepts of enterprise culture and corporate image and their relationship to business objectives have been analyzed.

f) The phenomenon of corporate social responsibility and its importance as an element of the business strategy has been analyzed.

g) The social balance of a food industry-related company has been developed, and the main social costs incurred by these companies, as well as the social benefits they produce, have been described.

h) They have been identified, in companies related to the food industry, practices that incorporate ethical and social values.

i) A study of the economic and financial viability of an SME related to the food industry has been carried out.

3. Carries out activities for the establishment and implementation of a company, selecting the legal form and identifying the legal obligations associated with it.

Assessment Criteria:

a) The different legal forms of the company have been analyzed.

b) The degree of legal liability of the owners of the company has been specified, depending on the legal form chosen.

c) The tax treatment established for the different legal forms of the company has been differentiated.

d) The formalities required by the legislation in force for the formation of a company have been analyzed.

e) A comprehensive search has been conducted for the different support for the creation of food industry related companies in the reference location.

(f) The business plan has been included in the business plan as regards the choice of legal form, economic-financial feasibility study, administrative procedures, aid and grants.

g) Existing external administrative advice and management pathways have been identified when starting an SME.

4. Performs administrative and financial management activities of an SME, identifying the main accounting and tax obligations and completing the documentation.

Assessment Criteria:

a) The basic accounting concepts, as well as accounting information recording techniques, have been analyzed.

(b) The basic techniques for the analysis of accounting information, in particular as regards the solvency, liquidity and profitability of the company, have been described.

c) The tax obligations of a food industry related company have been defined.

d) Tax rates have been differentiated in the fiscal calendar.

e) The basic commercial and accounting documentation (invoices, delivery notes, order notes, exchange letters, cheques, etc.) for a food industry SME have been completed and the circuits described above have been described. documentation runs through the company.

f) The main banking finance instruments have been identified.

g) The previous documentation has been included in the business plan.

Duration: 35 hours

Basic contents:

Entrepreneurial Initiative:

− Innovation and economic development. Main features of innovation in the food industry (materials, technology and production organisation, among others).

− Key factors for entrepreneurs: initiative, creativity and training.

− The performance of entrepreneurs as employees of an SME related to the food industry.

− The performance of entrepreneurs as entrepreneurs in the food industry sector.

− The entrepreneur. Requirements for the exercise of business activity.

− Business Plan: the business idea in the food industry.

The company and its environment:

− Basic Business Functions.

− The enterprise as a system.

− Analysis of the overall environment of an SME related to the food industry.

− Analysis of the specific environment of an SME related to the food industry.

− Relations of a food industry SME with its environment.

− Relations of a food industry SME with society as a whole.

Creating and starting a business:

− Enterprise Types.

− Taxation in companies.

− Choice of the legal form.

− Administrative formalities for the formation of a company.

− Economic viability and financial viability of an SME related to the food industry.

− Company plan: choice of legal form, study of economic and financial viability, administrative procedures and management of grants and grants.

Administrative function:

− Concept of basic accounting and notions.

− Analysis of accounting information.

− Tax obligations of companies.

− Administrative management of a food industry company.

Pedagogical guidelines.

This professional module contains the necessary training to develop the own initiative in the business field, both towards self-employment and towards the assumption of responsibilities and roles in employment.

The formation of this module contributes to the achievement of the general objectives (l), (m), (n), (n), (o), (p), (q), (r), (s) and (t) of the training cycle and competences (k), (l), (m), (n), (n), (o), (p), (q), (r) and (s) of the title.

The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

− The management of information sources on the food industry sector, including the analysis of the ongoing sector innovation processes.

− The realization of cases and group dynamics that allow understanding and valuing the attitudes of entrepreneurs and adjusting the need for them to the service sector related to the processes of the industry food.

− The use of administrative management programs for industry SMEs.

− The realization of a project of business plan related to the food industry and that includes all facets of starting a business, as well as justification of its social responsibility.

Professional Module: Job Centers Training

Equivalence in ECTS credits: 22

Code: 0474

Learning results and evaluation criteria.

1. Identifies the structure and organization of the company by relating it to the production and marketing of the products it obtains.

Assessment Criteria:

a) The organizational structure of the company and the functions of each area of the company have been identified.

b) The structure of the company has been compared to the existing business organizations in the sector.

c) The elements that constitute the company's logistics network have been identified: suppliers, customers, production systems, storage and others.

d) Work procedures have been identified in the development of service delivery.

e) The necessary competencies of human resources have been valued for the optimal development of the activity.

f) The suitability of the most frequent broadcast channels in this activity has been assessed.

2 Applies ethical and work habits in the development of their professional activity according to the characteristics of the job and the established procedures of the company.

Assessment Criteria:

a) They have been recognized and justified:

-The necessary temporary and personal disposition in the job.

-Personal attitudes (punctuality, empathy, among others) and professionals (order, cleanliness, responsibility, among others) necessary for the job.

-Atitudinal requirements for the prevention of risks in professional activity.

-The aptitude requirements regarding the quality of the professional activity.

-Relational attitudes to the work team itself and to the hierarchies established in the company.

-Attitudes related to the documentation of activities performed in the workplace.

-The training needs for the insertion and reinsertion of work in the scientific and technical field of the good work of the professional.

b) The rules on the prevention of occupational risks and the fundamental aspects of the Law on the Prevention of Occupational Risks of Application in Professional Activity have been identified.

c) Individual protective equipment has been applied according to the risks of the business activity and the company's standards.

d) An attitude of respect to the environment has been maintained in the developed activities.

e) The job or the area corresponding to the development of the activity has been organized, clean and free of obstacles.

f) The assigned job has been held responsible for interpreting and performing the instructions received.

g) Effective communication has been established with the responsible person in each situation and with team members.

h) It has been coordinated with the rest of the team communicating the relevant incidents that are presented.

i) The importance of their activity and the need to adapt to changes in tasks has been assessed.

j) You have taken responsibility for the application of the rules and procedures in the development of your work.

3. Supports the activities of the organization of the processes of production of foodstuffs, recognizing the objectives raised, the productive activities, the supplies, the storage and the expedition of the raw materials, Auxiliaries and elaborate products.

Assessment Criteria:

a) The manufacturing orders for the food products have been analyzed and appraised according to the manufacturing plan.

(b) Production programming has been involved in the calculation of the needs of raw materials, production aids and other materials according to the manufacturing plan and based on the production in the store.

c) The programming of the provisioning has been involved.

d) The areas and conservation conditions required for the storage of the materials have been identified.

e) The allocation of human resources has been valued, collaborating in the sharing of tasks for the good functioning of the work team in the production process.

f) The reception and storage of raw materials, production aids and other materials has been controlled, monitoring the control documentation established by the company.

g) The most important conditions to consider in the choice of the external and internal transport medium have been identified and quantified.

h) The flow and itineraries, the means to be used, and the applicable safety and hygiene measures in batch loading/unloading have been determined.

i) The stages and techniques have been identified in the negotiation of the conditions, sales, selection and evaluation of customers and suppliers that the company applies.

j) The information and communication techniques used by the company in its commercial market research activities have been described.

4. It collaborates in the control of the production of a food unit, supervising the work areas, the operation of the equipment to ensure the functioning in conditions of hygiene, efficiency, safety and environmental protection according to the established procedures.

Assessment Criteria:

a) The documentation related to the production process (work instructions, operational procedures, flowchart, HACCP application) has been analyzed, identifying the different areas and operations of the process productive.

b) The needs of machines, materials, equipment, and labor have been recognized.

c) It has been verified that the disposition of the machines and equipment, their maintenance, cleaning and location of the security devices is the correct one to achieve efficient production.

d) The parameters to be checked and the corrective measures in case of deviations for production under the required quality conditions have been recognised.

e) The operation of the process lines and equipment, the handling of the control elements and the regulation of the automatic systems has been proven.

f) The raw material has been verified to meet the required specifications.

g) The processing and preservation operations have been controlled, checking the control parameters according to the established work instructions and procedures.

h) Lines and equipment for packaging, labeling, packaging and palletizing have been conducted and controlled.

i) Reports and parts of work have been completed regarding the development of the process, the operation of equipment and the results achieved.

j) The environmental protection and risk prevention measures established by the company have been adopted.

5. Participates in quality control activities by performing physico-chemical, instrumental, microbiological and organoleptic analyses.

Assessment Criteria:

a) The organization of the laboratory work has been involved in terms of the needs of the production process and the quality control plan.

(b) The taking, preparation and transfer of samples has been carried out by handling the instruments and following the established procedures.

c) Trials based on physical, chemical and instrumental procedures have been conducted.

d) The microbiological analyses necessary for the control of the process and the product produced have been carried out.

e) The results have been interpreted and contrasted with the specifications of the procedure manual, quality plan and current legislation.

f) Data has been collected, carried out calculations and written analysis and control reports, using ICT.

g) Sensorial analyses have been performed to control the organoleptic quality of the product.

h) Organoleptic defects originated during the production process have been recognized.

6. It participates in the application of quality management systems, food safety, occupational risk prevention and environmental management, proposing actions for the improvement of the process and the product and applying the specific regulations of the sector.

Assessment Criteria:

a) Quality management systems, food safety, occupational risk prevention and environmental protection systems, as well as their management tools, have been recognized and analyzed.

b) The objectives of management systems have been related to the company's philosophy.

c) The management systems documentary support has been handled.

d) The implementation of general hygiene plans (water control, pest control, waste control, cleaning and disinfection of areas, equipment, machinery and others) has been verified.

e) The necessary protective measures to ensure job and food safety in the workplace have been determined and controlled.

f) The discharges, residues and emissions generated in the production processes and the treatment of collection, evacuation and purification have been identified and their correct management is verified.

g) Involved in the monitoring activities of the traceability of the production processes and the products manufactured.

h) The continuous improvement plan, the procedures for the treatment of non-conformities and the application of the corrective measures established by the company have been analyzed.

i) Specific food sector regulations have been recognised and enforced.

j) We have participated in the internal audits of quality, traceability and environmental impact established by the company as tools for the verification of the fulfillment of the objectives.

Duration: 220 hours.

This professional module contributes to the completion of the general competencies and objectives of this title, which have been achieved in the educational centre or to develop the skills that are difficult to get on it.

ANNEX II

Spaces

Formative space.

Room

-purpose Aula.

Store.

Food analytics lab.

ANNEX III A)

Teacher's specialties with teaching assignment in the professional modules of the training cycle of Superior Technician in Processes and Quality in the Process and Quality in the Food Industry

Module

Teacher Speciality

0462 Food Technology.

• Processes in the Process and Quality in the Food Industry.

Secondary Education.
• High School Teacher

0463 Food Biotechnology.

• Processes in the Process and Quality in the Food Industry.

• Secondary Teaching Professor.
• High School Teacher

0464 Food Analysis.

• Processes in the Process and Quality in the Food Industry.

• Secondary Teaching Professor.
• High School Teacher

0465 Food preparation and preservation treatments.

• Operations and development teams Food products.

• Technical Teachers of Vocational Training

0466 Food production organization.

• Processes in the food industry.

• Secondary Teaching Professor.
• High School Teacher

0084 Marketing and logistics in the food industry.

• Processes in the industry food.

• Secondary Teaching Catedratic.
• High School Teacher

0086 Quality and environmental management in the food industry.

• Processes in the industry food.

• Secondary Teaching Catedratic.
• High School Teacher

0467 Microbiological And Sensory Control of Food.

• Processes in the Food Industry.

• Secondary Teaching Professor.
• High School Teacher

0468 Nutrition and food security.

• Processes in the food industry.

• Secondary Teaching Professor.
• High School Teacher

0469 Integrated processes in the food industry.

• Operations and development teams Food products ..

• Technical Teachers of Vocational Training

0191 Electromechanical maintenance in process industries.

• Food processing operations and equipment.
• Machine machining and maintenance.

• Technical Teachers of Vocational Training

0470 Food Innovation.

• Food processing operations and equipment.

• Technical Teachers of Vocational Training

0471 Project in processes and quality in the food industry

• Processes in the food industry.
• Food processing operations and equipment.

• Secondary Education Professor
• Teacher of Secondary Education.
• Professional Training Technical Teachers

0472 Training and employment guidance.

• Training and employment guidance.

• Secondary Teaching Professor
• High School Teacher

0473 Enterprise and entrepreneurship.

• Training and employment guidance.


Secondary Teaching
• Teacher of Secondary Education

ANNEX III B)

Equivalent to teaching effects

Specialties

• Secondary Teaching Teachers.

Training and employment guidance.

-Diplomacy in Business Sciences.
-Diplomacy in Industrial Relations.
-Diploma in Social Work.
-Diploma in Social Education.
-Diplomate in Public Administration and Management

Processes in the food industry.

-Agricultural Technical Engineer, specialty in Agricultural and Food Industries

• Technical Teachers of Vocational Training.

Mechanising and Maintenance of Machines.

-Top Technician in Production by Mechanized or other equivalent titles.

ANNEX III C)

Qualifications required for the delivery of the professional modules that make up the title for the centers of private ownership, other administrations other than education and guidelines for the Administration educational

Professional Modules

0465 Treatments preparation and maintenance of food.
0469 Integrated processes in the food industry.
0470 Food innovation.
0471 Project in processes and quality in the food industry.

-Licensed, Engineer, Architect or corresponding degree of degree or other equivalent titles.
-Diplomate, Technical Engineer or Technical Architect or corresponding degree degree or other equivalent titles

0191 Electromechanical Maintenance in Process Industries.

-Licensed, Engineer, Architect, or corresponding degree title or other equivalent titles.
-Diplomat, Technical Engineer or Technical Architect or corresponding degree of degree or other equivalent titles.
-Superior Technician in Production by Mechanized or other equivalent titles

0462 Food Technology.
0463 Food biotechnology.
0464 Food analysis.
0466 Food production organisation.
0084 Marketing and logistics in the food industry.
0086 Quality and environmental management in the food industry.
0467 Microbiological and sensory control of food.
0468 Nutrition and food security.
0472 Training and employment guidance.
0473 Enterprise and entrepreneurial initiative.

-Licensed, Engineer, Architect or corresponding degree of degree or other equivalent degrees for teaching purposes

ANNEX IV

Convalidations between professional modules established in the title of Superior Technician in Food Industry, under the Organic Law 1/1990 and those established in the title of Superior Technician in Processes and Quality in the Food Industry under the Organic Law 2/2006

Cycle Modules (LOGSE 1/1990):
Food Industry

Professional Cycle Modules (LOE 2/2006):
Processes and Quality in the Food Industry

• Logistics.
• Marketing of food products

0084. Marketing and logistics in the food industry

• Quality management.
• Environmental protection techniques.

0086. Quality and environmental management in the food industry

• Processes in the food industry.

0462 Food technology.

• Making food products.
• Automatic production systems in the food industry.

0465 Food preparation and conservation treatments.
0469 Integrated processes in the food industry.
0191 Electromechanical maintenance in processing industries.

• Organization and control of a production unit.

0466 Organization of the food production

• Microbiology and food chemistry.

0464 Food analysis.
0467 Microbiological and sensory control of food

• Training at Work Center.

0474 Training in job centers.

ANNEX V A)

Correspondence of the accredited units of competence in accordance with the provisions of Article 8 of the Organic Law of June 19, with the professional modules for their validation

Accredited Competition Units

Convalidable Professional

UC0556_3: Manage the provisioning, warehouse, and shipments in the food industry and perform marketing support activities.

0084 Marketing and logistics in the food industry

UC0557_3: Schedule and manage production in the food industry.

0466 Food production organization

UC0558_3: Cooperate in the implementation and development of the quality plan and environmental management in the food industry.

0086 Quality and environmental management in the food industry

UC0559_3: Develop the processes and determine the operational procedures for the production of preserved vegetable saps and juices.
UC0565_3: Develop the processes and determine the operational procedures for the production of fishery and aquaculture products.
UC0765_3: Develop processes and determine operational procedures for slaughter, slaughter and cutting of slaughter animals, as well as for the production of meat products and preparations.

0462 Food Technology.
0465 Treatments for the preparation and preservation of food.
0468 Nutrition and food security

UC0562_3: Develop processes and determine operating procedures for the production of cereal and candy derivatives.
UC0571_3: Develop processes and determine the operational procedures for the production of consumption and dairy milks.

0462 Food technology.
0465 Treatments for the preparation and preservation of food.
0468 Nutrition and food security

UC0560_3: Control the manufacture of preserved vegetables and plant juices and their automatic production systems.
UC0566_3: Control of the production of fishery and aquaculture products and their automatic production systems.
UC0766_3: Control the production of meat products and preparations and their automatic production systems, as well as the slaughter, slaughter and cutting of animals.

0469 Integrated processes food industry.
0465 Treatments for the preparation and preservation of food.
0191 Electromechanical maintenance in process industries

UC0563_3: Control the processing of cereal and candy derivatives and their automatic production systems.
UC0572_3: Control the production of consumption and dairy milks and their automatic production systems.

0469 Integrated processes in the food industry.
0465 Treatments for the preparation and preservation of food.
0191 Electromechanical Maintenance in Process Industries

UC0561_3: Apply analytical and sensory control techniques for the processing of canned and vegetable juices.
UC0567_3: Apply analytical and sensory control techniques for the processing of fishery and aquaculture products.
UC0767_3: Apply analytical and sensory control techniques for the process of preparing meat products and preparations.

0464 Food analysis.
0467Microbiological and sensory control of food.
0468 Nutrition and food security

UC0564_3: Apply analytical and sensory control techniques for the processing of grain and candy derivatives.
UC0573_3: Apply analytical and sensory control techniques for the process of making consumption and dairy milks.

0464 Food analysis.
0467Microbiological and sensory control of food.
0468 Nutrition and food security

ANNEX V B)

Correspondence of professional modules with the competency units for their accreditation

Outmatched Professional Modules

Accreditable Competition

0084 Marketing and Logistics in the Food Industry.

UC0556_3: Manage the supplies, warehouse and shipments in the food industry and perform marketing support activities

0466 Food production organization.

UC0557_3: Schedule and manage production in the food industry

0086 Quality Management and environmental in the food industry.

UC0558_3: Cooperating in the implementation and development of the quality plan and environmental management in the food industry

0462 Food Technology.
0465 Treatments for the preparation and preservation of food.
0468 Nutrition and food security.

UC0559_3: Develop processes and determine operating procedures for the production of canned and vegetable juices.
UC0565_3: Develop the processes and determine the operational procedures for the production of fishery and aquaculture products.
UC0765_3: Develop processes and determine operational procedures for slaughter, slaughter and cutting of slaughter animals, as well as for the production of meat products and preparations

0462 Food Technology.
0465 Treatments for the preparation and preservation of food.
0468 Nutrition and food security.

UC0562_3: Develop processes and determine operational procedures for the production of cereal and candy derivatives.
UC0571_3: Develop processes and determine operational procedures for the production of consumption and dairy milks

0469 Integrated processes in industry food.
0465 Treatments for the preparation and preservation of food.
0191 Electromechanical maintenance in process industries.

UC0560_3: Control the manufacture of preserved vegetables and plant juices and their automatic production systems.
UC0566_3: Control of the production of fishery and aquaculture products and their automatic production systems.
UC0766_3: Control the production of meat products and preparations and their automatic production systems, as well as the slaughter, slaughter and cutting of animals

0469 Processes integrated into the food industry.
0465 Treatments for the preparation and preservation of food.
0191 Electromechanical maintenance in process industries.

UC0563_3: Control the processing of cereal and candy derivatives and their automatic production systems.
UC0572_3: Control the production of consumption and dairy milks and their automatic production systems

0464 Food analysis.
0467 Microbiological and sensory control of food.
0468 Nutrition and food security.

UC0561_3: Apply analytical and sensory control techniques of the process of making preserved and vegetable juices.
UC0567_3: Apply analytical and sensory control techniques for the processing of fishery and aquaculture products.
UC0767_3: Apply analytical and sensory control techniques for the process of preparing meat products and preparations

0464 Food analysis.
0467 Microbiological and sensory control of food.
0468 Nutrition and food security.

UC0564_3: Apply analytical and sensory control techniques for the processing of grain and candy derivatives.
UC0573_3: Apply analytical and sensory control techniques for the process of making consumption and dairy milks