Article 35 of the Organic Law 1/1990, of 3 October, of General Management of the Educational System, determines that it is up to the Government, after consulting the Autonomous Communities, to establish the titles corresponding to the vocational training courses, as well as the minimum teaching of each of them. On the other hand, and in accordance with Article 4 of the said Organic Law, it is also up to the Government to fix the basic aspects of the curriculum or minimum teachings for the entire State, attributing to the competent educational administrations the proper establishment of the curriculum.

In compliance with these provisions, Royal Decree 676/1993 of 7 May has laid down the general guidelines on diplomas and corresponding minimum vocational training courses, defining the characteristics of the basic of these teachings, their general objectives, their organization in professional modules, as well as various basic aspects of their academic ordination. In turn, within the framework of the guidelines laid down by the Royal Decree, the Government, by means of the corresponding Royal Decrees, is proceeding to establish professional qualifications and their respective minimum teaching.

As the establishment of each professional training title and its corresponding minimum teachings are produced-which has been carried out for the title of Technician at Molineria and Industrias Cerealists- The Court held that, in the case of the Court of Law, the Court held that the Court held that the Court held that the Court held that the Court held that the Court held that the Court of areas of competence.

In accordance with the general principles governing educational activity, according to Article 2 of the repeated Organic Law 1/1990, the curriculum of training cycles must be established in a flexible and open manner, It is possible for teachers to adapt their teaching to the characteristics of the students and to the socio-cultural environment of the centers. This requirement for flexibility is particularly important in the curricula of training courses, which must be established as prescribed in Article 13 of Royal Decree 676/1993, taking into account, in addition, the needs for economic development, social and human resources of the productive structure of the environment of educational centers.

The curriculum established in this Royal Decree requires, therefore, further development in the programs developed by the teaching team of the training cycle that concreteness the aforementioned adaptation, incorporating mainly the design of learning activities, in particular those relating to the training module in the workplace, which take into account the training opportunities offered by the facilities and resources of the educational centre and the centres of production, with which collaboration agreements are established to carry out training in working centre.

The elaboration of these programs will be based on the teachings established in this Royal Decree, taking, in any case, as a reference the professional competence expressed in the corresponding professional profile of the In accordance with the main purpose of the specific vocational training curriculum, it is intended to provide students with vocational qualifications and qualifications to enable them to satisfactorily solve the problems. work situations relating to the profession.

The objectives of the various professional modules, expressed in terms of terminal capacities and defined in the Royal Decree which in each case establishes the title and their respective minimum teachings, are a key part of the curriculum. They define the behavior of the student in terms of the evaluable results that are required to achieve the basic aspects of the professional competence. These basic aspects ensure a common qualification of the title, guarantee of the validity of the title throughout the territory of the State and of the European correspondence of the qualifications. The development of the aforementioned terminal capacities will allow the students to achieve the professional achievements identified in the realizations and criteria of realization contained in each unit of competence.

The assessment criteria for terminal capacity allow us to verify the level of acquisition of the terminal and constitute the guide and support for defining the activities of the evaluation process.

The contents of the curriculum set out in this Royal Decree are the indispensable ones for reaching terminal capacities and have, in general, an interdisciplinary character derived from the nature of the competition. professional associated with the title. The value and meaning in the employment of each unit of competence and the increasing need for functional and technological versatility of the technical work determine the inclusion in the curriculum of contents belonging to different fields of knowledge (a) technology, which is brought together by the underlying production procedures in each professional profile.

The curricular elements of each professional module usually include knowledge related to concepts, processes, situations and procedures that concretize the "know-how" technical relative to the profession. The actions to be achieved must take as a fundamental reference the terminal capacities of the training module in the workplace and the professional skills of the profile.

On the other hand, the blocks of contents must not be interpreted as an orderly succession of didactic units. Teachers must develop and organise them in accordance with the criteria which, in their opinion, will enable professional competence to be better acquired. To this end, it must be borne in mind that the productive activities require action, that is, the domain of operating modes, of "knowing how to do". For this reason, the learning of vocational training and, in particular, of the specific training, must be based primarily on the procedures used as a reference for processes and methods of production or delivery of services. (a) to which the professional qualifications and achievements expressed in the competence of the professional profile are referred to.

Also, for learning to be effective, a precise sequence must also be established among all the content that is included in the learning period of the professional module. This sequence and organisation of the other types of content around the procedures must be used as a reference to the terminal capacities of each professional module.

Finally, theory and practice, as inseparable elements of the technological language and the teaching-learning process, which are integrated into the curricular elements of each module, as provided for in Article 3 of the Royal Decree 676/1993 must also be integrated into the curriculum development of teachers and in the programming of the educational process adopted in the classroom.

These three guidelines on how to organise content learning are generally the best methodological strategy for learning and understanding the content of vocational training significantly. specific.

The professional skills of the title of Technician at Molineria and Industries Cerealists refer to the programming, development and evaluation of activities of the Food Industry in the sub-sector of the Molineeria and Industries Cerealists, as well as the preparation and development of the processes and the management and marketing of the products.

The title of Technician at Molineria and Industrias Cerealists aims to cover the training needs corresponding to the professional qualification levels of the fields of productive activity related to the skills identified in that title of this professional family.

The professional qualification identified and expressed in the profile of the title responds to the needs of qualification in the technical work segment of the technological processes of: preparation, transformation and elaboration of food products.

In its virtue, on the proposal of the Minister of Education and Culture, prior to the report of the State School Council, and after deliberation by the Council of Ministers at its meeting of July 11, 1997,

D I S P O N G O:

Article 1.

1. The present Royal Decree determines the curriculum for vocational training courses linked to the title of Technician at Molineria and Industrias Cerealists. For these purposes, the reference to the production system is set out in Royal Decree 2056/1995 of 22 December 1995 approving the minimum teaching of the title. The objectives expressed in terms of capacity and the criteria for evaluation of the curriculum of the training cycle are those set out in the aforementioned Royal Decree.

2. The contents of the curriculum are set out in the Annex to this Royal Decree.

Article 2.

This Royal Decree will apply in the territorial area of the Ministry of Education and Culture.

Single additional disposition.

According to the requirements of adult education organization and methodology, both in the classroom and in distance learning, the Ministry of Education and Culture will be able to adapt the curriculum to which this Royal Decree refers in accordance with the characteristics, conditions and needs of the adult population.

Final disposition first.

The curriculum set out in this Royal Decree shall be of application in the Autonomous Communities which are in full exercise of their educational competence, in accordance with the provisions of Article 149.3. of the Constitution.

Final disposition second.

The weekly hourly distribution of the different professional modules corresponding to this training cycle will be established by the Ministry of Education and Culture.

Final disposition third.

The Ministry of Education and Culture will dictate the relevant standards for the evaluation and promotion of students.

Final disposition fourth.

The Minister of Education and Culture is hereby authorized to make the provisions necessary for the application of the provisions of this Royal Decree.

Final disposition fifth.

This Royal Decree shall enter into force on the day following that of its publication in the "Official Gazette of the State".

Given in Madrid on July 11, 1997.

JOHN CARLOS R.

The Minister of Education and Culture,

HOPE AGUIRRE AND GIL DE BIEDMA

ANNEX

Professional module 1: store operations and control

Contents (duration 65 hours)

(a) Reception and dispatch of goods:

General operations and checks at reception and dispatch. Types and terms of contract. Documentation of entry and exit and issue. Composition and preparation of an order. Measurement and weighing of quantities. Protection of goods.

External transport. Conditions and means of transport. Bulk and packaging.

b) Storage:

Storage systems, warehouse types.

Classification and coding of goods. Criteria for classification. Techniques and means of coding.

Internal handling and handling procedures and equipment. Methods of unloading, loading. Transport and internal handling systems. Composition, operation and handling of equipment.

Location of goods. Placement methods, limitations. Optimal use. Signage.

General conditions of conservation.

c) Warehouse control:

Internal documentation.

Entries and outputs records.

Stock control, security stocks, minimum stocage, rotations.

Inventories.

d) Computer applications to warehouse control.

Professional Module 2: Molinery

Contents (duration 225 hours)

a) Molinery installations:

Composition and distribution of space. General facilities and ancillary services required. Differentiated spaces.

Machinery and milling equipment. Classification, general types, operation and applications. Silos and tanks, mechanical and pneumatic transport, elevators, flow regulators, scales and other generics. User maintenance operations. Maintenance of rollers and sieves. Basic principles for the implementation, regulation and management. Cleaning operations.

Security in the use of machines and equipment.

b) Clean and grain preparation operations:

Relaxed and clean. Purpose, conditions of development and execution and control. Removal of stones and metal elements. Separation of anomalous and distinct grains, selection. Dust removal. Separation of outer covers.

Preparation treatments. Objectives, conditions, application and control. Addition of water and other conditioning products, reposses. Previous mixtures of different types of grains.

Specific machines and equipment. Composition, operation, tuning and handling. Magnets, tararas, monitors, deschpins, triarvejones, densimetric tables, fire-cutters, spiral separator. Vacuum cleaners, fan, blowers. Sprinklers, metering, standby tanks. Mixing tanks.

c) Moleat:

Basic operations. Purpose, diagramations, conditions, execution and control of: crushing. Disaggregation. Compression. Separation. Reduction.

Auxiliary operations. Breakage by impact. Brushing. Complementary separations. Acceleration.

Teams. Composition, operation, choice, implementation, regulation. Cylinder mills. Sifting, tailors, plansicter. Hammers, impact disaggregators, drum disaggregators, bran cleaners, accelerators and other machines and auxiliary means.

Molages of: common wheat and hard. Rice. Other cereals. By-products obtained.

Calculation of yields.

d) Final product conditioning operations:

Conditioning of flours and semolas. Objectives, conditions for development, implementation and control. Particle size adjustments, removal of impurities. Disinfection, sterilisation. Ripening. Techniques for mixing flour and meal, addition of auxiliary materials.

Treatment of by-products and remains.

Professional module 3: Processing and processing operations of grain, flour and meal derivatives

Contents (duration 130 hours)

(a) Facilities for the manufacture and treatment of products derived from grains, flour and meal:

Composition and distribution of space. General facilities and ancillary services required. Differentiated spaces.

Machinery and equipment. Classification, operation and applications. User maintenance operations. Basic principles for the implementation, regulation and management. Cleaning operations.

Security in the use of machines and equipment.

b) Mixed raw material and ingredient mixing operations:

Preparation of raw materials. Cleaning and selection of flour and meal. Conditioning of grains and other ingredients: maceration, prior dilution, premixing. Milling of leguminous plants, other grains and products.

Mixed. Calculation of mixtures. Dosage (manual and mechanized) of major and minor ingredients. Mixing conditions.

Specific teams, their tuning and handling. Sieves, selectmen-separators. Macerator tanks, additors. Hammers mills. Scales and dispensers, hoppers. Mixing tanks, micrometers.

c) Mechanical molding operations:

Extrusion, granulate, agglomeration, expansion, laminate. Purpose, applications, conditions of execution in: compound feed. Pasta. Snacks. Breakfast products.

Specific machinery, its tuning and handling. Presses. Extrusioners. Grinders. Laminators.

d) Hydrothermal treatment operations of grains and pulverulent and malted mixtures.

Objectives, effects, conditions of employment and execution of: secados. Steam treatment. Sprouted, scattered and volleyed. Stop germination. Toast. Fritures.

Specific teams, their tuning and handling. Tunnels and drying lines. Germination chambers, dry-malted towers. Roasting and roasting equipment. Freidoras.

e) Product finishing techniques:

Aromatised. Colouring. Seasoning. Coatings.

Purpose, execution.

Professional Module 4: Packaging and Packaging

Contents (duration 95 hours)

a) Packaging and packaging materials and packaging:

The container. Materials, properties, qualities, incompatibilities. Classification, formats, denominations, utilities. Closed elements. Its conservation and storage.

In situ packaging. Materials used, their identification and qualities. Systems and equipment of conformed. Final features.

The packaging. Function of the packaging. Containment, protection, insulation and reinforcement materials: classification, properties, characteristics, identification. Its conservation and storage.

Tags and other auxiliaries. Labelling rules: information to be included. Label types, their location. Other marks and signs, codes. Adhesive products and other auxiliaries.

b) Packaging operations:

Handling and preparation of containers. Packaging handling techniques. Cleaning methods.

Fill procedures. Dosage. To the void. Aseptic. Large packaging.

Closed systems. Boarded up, upholstered. Sealed, welded, stuck. Sealed.

Packaging machinery. Basic types, composition and operation, ancillary elements. Management and regulation. First level maintenance. Cleaning. Safety in handling. Packaging lines.

Labeling: Placement and fixation techniques.

c) Packaging operations:

Package Composition Techniques. Grouped. Embedded, retractable. Fitted, fitted.

Regrouping methods. Palletizing and despalletizing. Flapping.

Packaging equipment. Basic types, composition and operation, ancillary elements. Management and regulation. First level maintenance. Safety in handling.

Kneecap techniques.

d) Quality control in packaging and packaging:

Levels of rejection.

Testing to materials.

Checks during processing and end product. Filling, closing, other controls to the product. Tests on packaging. Verification of the equipment.

Professional module 5: hygiene and security

in the food industry

Contents (duration 95 hours)

a) Food:

Classifications. Regulations. Source, status, and physical properties, content.

Chemical-nutritional composition. Carbohydrates. Fats. Proteins and enzymes. Vitamins. Mineral salts, water.

Nutritional Value. Nutritional needs. Determination of the nutritional value. Diets and eating behaviors.

b) Food Microbiology:

Micro-organisms. Classification. Negative and positive effects, technological applications.

Bacteria. Structure. Reproduction. Factors that condition your life. Classification, groups and most common types of food and drink.

Yeasts. Structure. Reproduction. Conditions for its development. More common yeast in food and drink.

Mohos. Structure. Reproduction. Factors that control their development. Most common moulds in the feed.

Virus. Structure and life. Influence over other living beings.

c) Alterations and transformations of food products:

causative agents, transmission and infestation mechanisms.

Transformations and alterations. Physical. Chemicals. Microbiological. Nutritive.

Health risks. Poisonings. Infections.

d) Standards and measures on hygiene in the food industry:

regulations. Legal of horizontal and vertical character applicable in the sector. Guides to good hygiene practices. Official control and self-control systems. Guidelines for verification and inspection.

Personal hygiene measures. During handling and processing. In conservation and transportation.

General hygienic requirements for facilities and equipment. Surface characteristics, space distribution, ventilation, lighting, hygienic services. Areas of contact with the exterior, elements of the ais, evacuation devices. Materials and hygienic construction of equipment.

e) Cleaning of installations and equipment:

Cleaning levels. Concept of cleanliness and dirt. Physical, chemical, microbiological cleaning.

Processes and products of cleaning, disinfection, sterilization, disinterment, deratization. Phases and sequence of operations. Cleaning solutions: properties, utility, incompatibilities, precautions. Disinfection and sterilization. Chemical disinfectants, thermal treatments. Disinsectation, insecticides. De-ratization, raticias.

Cleaning systems and equipment. Manuals. Automated systems.

Signaling and isolation techniques for areas or equipment.

f) Environmental impact of the food industry:

Agents and impact factors.

Types of waste generated. Classification. Features.

Environmental protection regulations. Rules applicable to the food industry. Action plans.

g) Environmental protection measures:

Energies. Consumption and energy saving. Alternative energies, possibilities.

Solid waste and packaging. Methods of collection, storage and selection. Recovery or recycling systems. Elimination possibilities.

Emissions to the atmosphere. Smoke, particles in suspension: parameters and control devices, means and equipment for correction. Noise pollution.

Liquid discharges. Saving in water consumption, your recovery. Types of debugging treatment, variables to be controlled, equipment. Conditions of discharge.

Other prevention or protection techniques.

h) Food industry security:

Factors and situations of risk and regulation. More common risks in the food industry. Regulations applicable to the sector. Safety and emergency plans.

Prevention and protection measures. In facilities: areas of risk, signs and codes. Healthy working conditions. Personal: personal equipment. Handling of dangerous products, precautions. Security and protection elements in the handling of machines. Measures to clean up and order the job.

Emergency situations. Alarms. Fires: detection, performance, extinction equipment. Water leaks, steam, gases, chemicals; performance. Eviction in case of emergency.

Professional module 6 (transversal): raw materials, products and processes in the milling industry

and cerealist

Basic Contents (duration 190 hours)

a) The processing sector of cereals and other grains:

The subsectors included. Current situation, importance, historical and future developments. Productive structure. The market for grains and processed. Relations with the primary sector. Institutions and related bodies.

The cereal, milling, feed, pastes and other derivatives industry. Types of companies, internal structure. Geographical distribution. Productive plants, internal organization and work. Production systems.

b) Grains of cereals, legumes and others:

Wheat, barley, rice and other cereals. Production and production areas. Botanical constitution, physical structures, chemical composition, physiology, evolution and germination. Varieties, differentiation. Accidents, pests and diseases of the grains: in the field and in storage, incidence in the processes of transformation and conservation, preventive treatments. Purity. Transformation values. Technological values. Regulations.

Legumes and other grains. Main species, classification. Characteristics and aptitudes. Quality standards. Reception and storage.

Nuts and other plant products. Species and jobs.

c) Harines, semolas and amylase products:

Harinas and semolas as raw materials or as finished products. Technological characteristics of flours and semoles according to their use. Texture, granulometry and component characteristics, impact on processes. Microbiology, contaminations and animal parasites. Regulations. Breadmaking flours, galleberths. Dried, micronized, enriched flours. Semolas.

Auxiliary and additive materials. Various ingredients, characteristics and function. Additives, action, positive lists, regulations.

By-products. Saves, features and usage. Remains of millwork, defective grains, germs and others.

Other Amilacean products.

d) Products made:

Compound and other feed for animal feed. Classification, characteristics (shape, composition), use. Ingredients: flours, byproducts (milling, fat, meat, dairy, etc.), minerals, proteins, mineral and vitamin correctors. Additives: classification, action, employment regulations.

Pasta. Classification. Qualities, their valuation. Ingredients.

Roasted, fried, extruded snacks. Types and denominations. Ingredients, condiments and additives. Organoleptic characteristics.

Cereals and grains put up. Rice. Peeled cereals. Inflated, rolled grains. Cereal-based breakfast products. Roasted and ground coffee.

Maltas brewers and alcoholics.

e) Transform processes:

Concept, classes and representation. Continuous and discontinuous processes. Process and phase representation of the process, product flow, diagrams.

Type processes in the milling, cerealist and derivative industry. First transformation: milling, conditioning of flours. Manufacturing: manufacture of feed, pasta, snacks and others.

f) Sample Take:

Sampling. Concept, characteristics and composition of a sample. Manual and automatic methods, points and forms of sampling. Instruments for sampling.

Systems for identifying, recording and moving samples.

Sampling procedures in the milling, cerealist and derivative industry. Case studies in grains and products in progress (flour, feed, pastes, snacks, etc.).

g) Analysis of quality parameters in the milling, cerealist and derivative industry:

Physical-chemical fundamentals for the determination of basic quality parameters. Mechanical properties (plasticity, cohesion, etc.) and physico-chemical (density, viscosity, etc.). Basic concepts of analytical chemistry: equations, reactions and balances. Solutions, concentration and preparation, solubility and precipitation, suspensions and emulsions. Dissociations. Acid-base. Oxidation-reduction. Hydrolysis.

Analysis methods. Qualitative and quantitative analysis techniques (gravimetries, volumetries). Introduction to instrumental methods. Microbiological techniques. Techniques for the preparation of the samples for analysis.

Basic physical measurements in grains, flours and derived products. Purity indices, Filth control. External appearance: shape, color, texture. Organoleptic characters. Specific weight. Moisture. Ashes. Experimental milling, granulometry.

Chemical Determinations. Protein, quantity and quality, sedimentation rates. Enzymatic behaviour: fall rate. Starches and sugars, maltose index.

Determination of viscoelastic characteristics. Viscosity, viscosim. Tenacity, extensibility and strength of the masses: alveogram. Consistency, stability and absorption of flours and masses: pharogram. Variations in the viscosity of the mass with the temperature: amillograma. Fermentative characteristics: reofermentogram.

Biological tests. Germination capacity of the grains. Microbiological test.

h) Quality:

Fundamental concepts.

Assurance systems. Total quality.

Quality manuals. Self-control.

Professional module 7 (transverse): systems

process aids and control

Basic Contents (duration 95 hours)

a) Techniques and instruments for measurement and regulation for process control:

Measurement of variables. Temperature, pressure, flow, levels. Units of measurement. Measurement elements.

Transduction, verification and transmission of signals.

Control and Regulatory Elements. Electric. Electronic. Hydraulic. Tyres.

Symbology and Schemas.

b) Process control:

Control systems. Manual. Automatic, distributed. Operator function.

Control parameters.

Components of a control system.

c) programmable automatons:

Differences between wired and scheduled systems.

Basic components.

Types and utility.

Types of inputs and outputs.

Loading and using programs.

d) Electrical installations and engines:

Low voltage distribution. Lighting. Strength.

Electric motors. Operation and types. Connection and unemployment. Protection.

Electrical Tables.

e) Mechanical power transmission:

Polleys, reducers, gears, speed variators, axles.

f) Production and heat transmission:

Fundamentals of heat transmission.

Generation of hot water and steam, boilers.

Distribution, circuits.

Heat changers.

g) Air production and distribution:

Air and gases in the food industry.

Production and driving of compressed air, compressors.

Air conditioning.

h) Cold production:

Fundamentals.

Frigid Fluids.

Basic elements: evaporator, compressor, condenser, valve expansion, circuit.

i) Water conditioning:

Treatments for various uses.

Water distribution. Pumping. Conductions.

Professional training module in the center of work

Contents (duration 440 hours)

(a) Reception of grains, flours and other raw materials and materials:

Input controls of grains, flours, semolas, and other raw materials.

Previous treatments.

Distribution in silos or warehouses, conditions of stay.

Auxiliary materials, checks.

Packaging and packaging materials, verifications.

Stock control.

Supplies to manufacture.

b) Manufacturing operations:

Preparation and maintenance of manufacturing equipment.

Sequence of operations in grain milling and/or processing and treatment of derivatives.

Food of raw and auxiliary materials.

Assignment and control of parameters, conduction of milling processes and/or processing and treatment.

Quality controls in process and end product.

c) Packaging and Packaging Operations:

Preparation, tuning and maintenance of packaging and packaging lines.

Preparation and feeding of materials.

Control of Fill, Closed, Labelled, Packed, Rolled.

d) Storage and expedition of finished product:

Location in warehouses.

Checks on stored products.

Preparing for outputs and loading.

Stock control.

Professional training and guidance module

Contents (duration 65 hours)

a) Health care:

Working conditions and security. Occupational health and quality of life.

Risk factors: physical, chemical, biological, organizational. Prevention and protection measures.

Case studies.

Priorities and action sequences in case of accidents.

Application of first aid techniques: consciousness/unconsciousness. Cardiopulmonary resuscitation. Trauma. Rescue and transport of accidents.

b) Legislation and industrial relations:

Labour law: fundamental rules.

The employment relationship. Modalities of procurement. Suspension and extinction.

Social Security and other benefits.

Representation organs.

Collective Agreement. Collective bargaining.

c) Socio-labour orientation and insertion:

The labor market. Structure. Perspectives of the environment.

The job search process. Sources of information; supply and demand mechanisms.

Initiatives for self-employment. The company. Types of company. Formalities for the formation of small enterprises.

Self-orientation resources. Analysis and evaluation of the professional potential and personal interests. Development of vocational training pathways. Decision-making.