The Organic Law of 19 June, of Qualifications and Vocational Training, aims at the organisation of an integral system of vocational training, qualifications and accreditation, which will respond effectively and transparency of social and economic demands through the various forms of training. To this end, it creates the National System of Qualifications and Vocational Training, defining it in Article 2.1 as the set of instruments and actions necessary to promote and develop the integration of vocational training offerings, through the National Catalogue of Professional Qualifications, as well as the evaluation and accreditation of the corresponding professional skills, in order to promote the professional and social development of the people and cover the needs of the production system.

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

Article 5.3 of the Organic Law of 19 June, gives the National Qualifications Institute the responsibility to define, develop and maintain the National Catalogue of Professional Qualifications, in its quality of technical organ of support to the General Council of Vocational Training, whose regulatory development is set out in Article 9.2 of Royal Decree 1128/2003 of 5 September, which regulates the National Catalogue of Qualifications Professionals, in accordance with Article 9.4, the obligation to maintain permanently updated by its periodic review which, in any case, shall be carried out within a period of not more than five years from the date of inclusion of the qualification in the catalogue.

On the other hand, article 7.3 of the Organic Law of June 19, as amended by the Organic Law 4/2011 of March 11, complementary to the Law of Sustainable Economy, lowers the formal requirements required for the (a) changes to the specific aspects of professional qualifications and competence units set out in the National Catalogue of Professional Qualifications in order to facilitate their rapid adaptation to the needs of the economy and job market.

Therefore, this order is issued in application of Royal Decree 817/2014 of 26 September 2014 laying down specific aspects of professional qualifications for the purposes of which it is amended, Article 7.3 of the Organic Law of 19 June 2002 on qualifications and vocational training, which was obtained by the Council of State of the Council of State 618/2014 of 23 July 2014, is applicable to the approval and effects of the legislation.

Thus, in this order, five professional qualifications of the Professional Maritime Family of Pesquera that have an age in the National Catalogue of Qualifications are updated, as a complete replacement of their Annexes. Professionals in excess of five years, to which Royal Decree 817/2014 applies, of 26 September.

In the process of drafting this order, the Autonomous Communities have been consulted and the General Council of Vocational Training and the State School Council have issued a report.

Under the joint proposal of the Minister for Education, Culture and Sport and the Minister for Employment and Social Security, I have:

Article 1. Object and scope of application.

This ministerial order aims to update five professional qualifications corresponding to the Fishing Maritime Family, and the corresponding annexes are replaced, in application of the Royal Decree. Decree 817/2014 of 26 September laying down specific aspects of professional qualifications for the purposes of which Article 7.3 of the Organic Law No 19 of 19 May be amended. (i) June, of qualifications and vocational training.

Updated professional qualifications are valid and are applicable throughout the national territory and do not constitute a regulation of professional practice.

Article 2: Updating of certain professional qualifications of the Professional Maritime Family, established by Royal Decree 295/2004 of 20 February establishing certain qualifications Professional training modules are included in the National Catalogue of Professional Qualifications, as well as their corresponding training modules which are incorporated into the Modular Catalogue of Vocational Training.

As set out in the single additional provision of Royal Decree 295/2004 of 20 February 2004, the updating of professional qualifications, the specifications of which are contained in Annexes VII and VIII of the aforementioned royal decree:

One. A new wording is given to Annex VII, Professional Qualification "Production of live feed". Level 2. MAP007_2, which is listed as Annex I to this order.

Two. A new wording is given to Annex VIII, Professional Qualification 'fattening of fish, crustaceans and cephalopods'. Level 2. MAP008_2, which is listed as Annex II to this order.

Article 3. Updating of certain professional qualifications of the Professional Maritime Family, established by Royal Decree 1087/2005 of 16 September 2005 establishing new professional qualifications, which are included in the National catalogue of vocational qualifications, as well as their corresponding training modules, which are incorporated into the Modular Catalogue of Vocational Training, and certain professional qualifications of those established by the Royal Decree 295/2004 of 20 February.

As set out in the single additional provision of Royal Decree 1087/2005 of 16 September 2005, the updating of professional qualifications, the specifications of which are set out in Annexes C, is appropriate. CI and CII of the aforementioned royal decree:

One. A new wording is given to Annex C, Professional Qualification 'Fattening of bivalve molluscs'. Level 2. MAP100_2, which is listed as Annex III to this order.

Two. A new wording is given to Annex CI, Professional Qualification "Production in aquaculture breeding grounds". Level 2. MAP101_2, which is listed as Annex IV to this order.

Three. A new wording is given to Annex IIC, Professional Qualification 'Organization of Lonjas'. Level 3. MAP102_3, which is listed as Annex V to this order.

Final disposition first. Competence title.

This order is dictated by the powers conferred on the State by Article 149.1.1. and the 30th of the Constitution, on the regulation of the basic conditions that guarantee the equality of all Spaniards in the exercise of rights and in the fulfilment of constitutional duties, and for the regulation of the conditions for obtaining, issuing and approval of academic and professional qualifications.

Final disposition second. Entry into force.

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

Madrid, July 23, 2015. -Government Vice President and Minister of the Presidency Soraya Saenz de Santamaria Anton.

ANNEX I

Professional qualification: Live food production

Professional Family: Maritime-Pesquera

Level: 2

Code: MAP007_2

General Competition

Monitor and/or perform phytoplankton and zooplankton production for application at the stages of the cultivation of fish, molluscs and crustaceans according to quality criteria, under conditions of safety and hygiene, and preserving the environment.

Competition Units

UC0017_2: Cultivate Phytoplankton

UC0018_2: Cultivate Zooplankton

Professional Environment

Professional Scope

Develops its professional activity in the department of live food production dedicated to aquaculture, in entities of public or private nature, small, medium, large or micro-sized enterprises, research centres and co-fradies of marshmists, both self-employed and non-employed, irrespective of their legal form. It develops its activity, depending on its case, functional and/or hierarchically of a superior. You may have staff in your position at times, for seasons or in a stable way. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in the productive maritime-fisheries sector, in the sub-sector related to aquaculture, fish farms, molluscs or crustaceans, where live feed production processes are developed.

Relevant occupations and jobs

The terms of the following relationship of occupations and jobs are used with a generic and omnicomprensivo character of women and men.

phytoplankton crop workers

zooplankton crop workers

Associated Training (360 hours)

Training Modules

MF0017_2: phytoplankton production (180 hours)

MF0018_2: zooplankton production (180 hours)

COMPETITION UNIT 1: CULTIVATE PHYTOPLANKTON

Level: 2

Code: UC0017_2

Professional Realizations and Realization Criteria:

RP 1: Verify the preparation of facilities, control systems, equipment and culture material to initiate and develop the activities of microalgae cultivation in accordance with internal labour standards.

CR 1.1 Production needs are anticipated based on preset objectives.

CR 1.2 Stock inventory is checked by proposing purchases to update facilities, control systems, equipment and material for cultivation.

CR 1.3 Systems and equipment maintenance statistics are monitored in accordance with internal rules of work.

CR 1.4 Facilities are disinfected following internal rules of work to achieve reduction of microbial contamination.

CR 1.5 Treatment/sterilization over water, air, culture vessels, nutrients and seed materials are applied according to internal rules of work.

RP 2: Develop the work program to fulfill the production plan by optimizing the material and human resources.

CR 2.1 Short-and medium-term tasks are planned taking into account the available means and personnel, the activities to be carried out and the production plan for their allocation.

CR 2.2 The operations performed by the staff in charge are checked by ensuring that they are performed synchronously in their work area, avoiding mismatches in production.

CR 2.3 Activities are carried out in accordance with applicable regulations on the prevention of occupational risks and environmental protection.

CR 2.4 The selection and acquisition of equipment and appliances is carried out taking into account the energy efficiency standards and the annual consumption as well as the adequacy of the capacity to the intended use.

CR 2.5 Records generated during cultivation are collected and organized following internal rules of work for further analysis.

CR 2.6 The reports, both partial and final, on the results and incidences of the crop are carried out according to the internal rules of work.

CR 2.7 The proposed modifications are based on the production results, the incidents that occurred and their contrast with historical data to optimize the resources taking into account technical criteria. and efficiency.

RP 3: Monitor and/or perform pure crop maintenance activities by applying hygiene and prophylaxis measures.

CR 3.1 Crop replicates are scheduled and performed according to the production plan.

CR 3.2 The purifications of axenic crops are performed using the methods established for each species.

CR 3.3 Crop media are selected and elaborated according to the needs of the species.

CR 3.4 The maintenance of the stem-trap or production is performed by verifying that the quality of the crop is maintained within the limits defined by the production plan.

CR 3.5 The physico-chemical parameters of the crop are analyzed by checking that they conform to the limits set for each species and determining modifications.

RP 4: Organize the production of microalgae to achieve the programmed quantities in each production cycle, selecting if the culture system is appropriate and controlling the parameters.

CR 4.1 The production of microalgae is expected to depend on the programmed consumption of microalgae by the areas of zooplankton or mollusc production.

CR 4.2 The established cultivation systems are applied and controlled according to the production needs and the availability of the personnel.

CR 4.3 The type and quantity of inoculum, as well as the growing conditions, are determined depending on the priorities of each species.

CR 4.4 Routine production statistics are reviewed by making appropriate modifications to the growing conditions, if appropriate.

CR 4.5 The rate and growth curve of crops are verified to be maintained within the limits defined by the production plan.

CR 4.6 The harvest is decided taking into account the quality of the microalgae and the medium, the growth curves and the culture system used.

RP 5: Detect the existence of microbiological contamination problem indicators for communication to the hierarchical superior, and monitor and/or implement the prevention and control measures as required established in the internal rules of work.

CR 5.1 Microbiological contamination is detected by the presence of contaminating organisms or through phenotypic and microalgae behavior indicators, communicating it to their superiors.

CR 5.2 The seeding techniques for bacteria isolation are performed according to the internal rules of work.

CR 5.3 The application and monitoring of treatments for cultivation, as well as the introduction of corrective measures in the system, are controlled as established in the internal rules of work.

Professional Context:

Production media:

General equipment of a phytoplankton production unit. Equipment for measuring the conditions of the culture medium. Utensils and equipment for the isolation, production of strains and mass crops. Laboratory material. Material for the taking and processing of the samples. Material for the preservation of samples, raw materials and products. Material for the microbiological control and administration of therapeutic treatments. Cleaning and disinfection systems. Individual Protection Equipment (EPIs).

Products and results:

phytoplankton cells suitable for use as live food.

Information used or generated:

General outline of the operation of the installation. Technical manuals for the maintenance of equipment and systems. Instructions for the use of chemicals. Specific production plan for the area. Natural productivity of the area and species present. Inventory of material, chemicals and equipment. Sanitary control manual. Quality criteria. Environmental management.

COMPETITION UNIT 2: GROW ZOOPLANKTON

Level: 2

Code: UC0018_2

Professional Realizations and Realization Criteria:

RP 1: Verify that facilities, control systems, equipment and material for cultivation are ready for initiation, as well as during the development of zooplankton cultivation activities as established in the internal rules of work.

CR 1.1 The forecast of equipment and material needs is carried out by proposing purchases, depending on the production objectives.

CR 1.2 Disinfection of the facilities is verified to be performed according to internal rules of work.

CR 1.3 The application of water, air, container and culture utensils treatments is controlled, verifying that it operates as set out in the internal rules of work.

CR 1.4 Systems and equipment maintenance statistics are monitored to check that they are completed, acting as set out in the internal rules of work.

RP 2: Develop the work program to fulfill the production plan by optimizing the material and human resources.

CR 2.1 The distribution of short-and medium-term tasks is planned taking into account the available means and personnel, the activities to be carried out and the production plan.

CR 2.2 The operations performed by the personnel in charge are reviewed by checking that they are performed synchronously in their work area, avoiding mismatches in production.

CR 2.3 The data recorded during the culture is collected and organized as set out in the internal rules of work for further analysis.

CR 2.4 Partial reports on growing conditions, health status, quality, among others, are carried out with the frequency established in the internal labour standards throughout the crop.

CR 2.5 Reports on final production results: growth, survival, inputs and outputs, biomass produced, conversion rates and pathological incidences, are carried out according to internal labour standards for further analysis.

CR 2.6 The proposed modifications are based on the production results, the incidents that occurred and their contrast with historical data to optimize the resources taking into account technical criteria. and efficiency.

RP 3: Monitor and/or perform the cultivation and maintenance of zooplankton strains, applying isolation, purification and control methods.

CR 3.1 The collection of natural zooplankton is monitored and/or performed with the teams and in the zones established in the internal rules of work to optimize the resources taking into account technical and effectiveness.

CR 3.2 Crop replicates are programmed and performed according to the production plan and internal business rules of the company.

CR 3.3 The treatments for the purification of strains are determined according to the type of contamination and according to the internal rules of work.

CR 3.4 The diets and culture media are determined and elaborated according to the needs of the species.

CR 3.5 The monitoring of the strains is carried out by verifying that the physical-chemical parameters, the quality and the growth of the crops are maintained within the limits defined in the internal rules of work.

RP 4: Organize zooplankton production to obtain the scheduled quantities in each production cycle.

CR 4.1 Short-term production of zooplankton is expected to depend on the scheduled consumption of zooplankton by the area of larval crop production.

CR 4.2 The cropping systems established for each zooplankton species are applied and controlled according to the production needs.

CR 4.3 Maintenance allowances are adjusted in such a way that exponential growth of the population is achieved, and the diets/means of enrichment are adjusted to obtain the harvest in nutritional conditions. established for the larvae.

CR 4.4 Seed density and growing conditions are determined depending on the needs of each zooplankton species and the production plan of the hatchery.

CR 4.5 The zooplankton and administered food records are monitored by checking that they conform to the values set out in the production plan.

CR 4.6 Discapsulation of arthaemia cystes is monitored to start the crops by evaluating the hatching rate.

CR 4.7 The physico-chemical parameters of the crop are analyzed by verifying whether they are maintained within the limits established for each species and, where appropriate, the modifications to be made are determined.

CR 4.8 The harvest is decided taking into account the growth curves and the culture system used.

RP 5: Monitor and/or perform the tasks for the enrichment of zooplankton, according to the established internal rules of work.

CR 5.1 Enrichment of zooplankton is monitored or performed in such a way that scheduled quantities are achieved under maximum quality nutrition conditions.

CR 5.2 The supply of diets enriched with commercial products and/or microalgae, as well as treatments are monitored by checking that they are performed according to internal rules of work.

CR 5.3 The validity of the products used is verified taking into account the validity of the characteristics of the products.

RP 6: Detect the existence of indicators of microbiological contamination problems and monitor and/or implement the prevention and control measures according to the internal rules of work, prior to communication to the hierarchical superior.

CR 6.1 Possible microbiological contamination is detected by the presence of contaminating organisms, or through the observation of anomalous zooplankton states, communicating it to their superiors.

CR 6.2 The application and monitoring of treatments related to cultivation or corrective measures in the system are controlled according to the internal rules of work.

Professional Context:

Production media:

General equipment of a zooplankton production unit. Equipment for measuring the conditions of the culture medium. Utensils and equipment for the isolation, production of strains and crops in mass and for the harvesting and transfer systems of zooplankton. Laboratory material. Material for the taking and processing of the samples. Material for the microbiological control and administration of therapeutic treatments. Cleaning and disinfection systems. Individual Protection Equipment (EPIs).

Products and results:

Zooplankton suitable for use as live food.

Information used or generated:

General outline of the operation and maintenance of the installation. Instructions for the use of chemicals. Specific production plan for the area. Natural productivity of the area and species present. Inventory of material, chemicals and equipment. Internal rules of work. Sanitary control manual. Quality criteria. Environmental management.

FORMATIVE MODULE 1: PHYTOPLANKTON PRODUCTION

Level: 2

Code: MF0017_2

Associated with UC: Cultivate Phytoplankton

Duration: 180 hours

Assessment capabilities and criteria:

C1: Attach the installation envelope to each phase of the crop according to production forecasts.

CE1.1 Describe the features/dimensions of the installation to meet the needs for a given production.

CE1.2 Perform an inventory of material needs to apply the protocols at each crop stage.

CE1.3 Classify and characterize the stages of a productive process.

CE1.4 Identify the milestones in which growing circumstances require decision making and argue that it brings a better solution to the evolution of the decision.

CE1.5 Develop a schedule of production activities based on established criteria.

CE1.6 In a scenario of setting up an installation for each phase of the crop:

-Describe usage maintenance activities and differentiate them from specialized maintenance tasks.

-Select the material to develop each crop phase.

C2: Adapt the development of the production plan to the availability of personnel, materials and culture media.

CE2.1 Describe the activities that must be performed to achieve the objectives set in the production plan.

CE2.2 List human resources for each phase of the crop.

CE2.3 List and synchronize tasks taking into account available media and personnel.

CE2.4 Identify safety and hygiene measures regarding the use of facilities and equipment.

CE2.5 Relate equipment and appliances taking into account energy efficiency standards.

CE2.6 In a scenario of developing the production plan:

-Interpret the production data.

-Develop statistics that are syntheticon the development of the culture phases.

-Select relevant data for reporting on the production plan application.

CE2.7 In a practical scenario about production incidents:

-Identify possible causes of production incidents and propose modifications to, optimizing resources and resources, minimize such incidents.

C3: Control crop evolution to achieve scheduled production.

CE3.1 Describe the conditions for the maintenance of the strains (mother-crops and crops for production).

CE3.2 Enunciate culture media.

CE3.3 Describe microalgae isolation methods.

CE3.4 List microalgae culture procedures and systems.

CE3.5 Interpret population and parameter records.

CE3.6 To predict the production needs of microalgae based on the information provided by the short-term dependent production areas, and by the long-term production plan.

CE3.7 In a practical scenario of crop evolution:

-Identify equipment and materials for strain isolation.

-Make strains of strains for maintenance of mother-cultivars and for inoculum.

CE3.8 In a well-characterized microalgae culture practice scenario:

-Register and interpret the physical-chemical parameters.

-Identify and select the microalgae inoculum.

-Prepare culture media.

-Perform culture counts and identify the growth phase.

-Perform operations for seeding.

-Set nutrient inputs for each crop species, determining the type of fertilizer.

-Select the culture system to achieve a scheduled production.

-Calculate the volume to be harvested based on the phytoplankton culture data and the needs thereof.

C4: Interpret the quality of phytoplankton by applying established techniques.

CE4.1 Describe the sampling techniques.

CE4.2 Describe environmental conditions for crop evolution.

CE4.3 Define the quality criteria for the cultivation of microalgae species.

CE4.4 In a practical scenario linked to phytoplankton:

-Perform counts, check the growth and development of the crop.

-Determine the time to harvest the crop systems.

-Interpret the alterations of phytoplankton behavior.

C5: Apply the prophylaxis measures in relation to cultivation, facilities and equipment.

CE5.1 Identify techniques for making, sterilizing, and disinfecting culture media, materials, equipment, and facilities.

CE5.2 Identify the products, equipment and procedures of asepsis, disinfection and sterilization of common use in aquaculture.

CE5.3 Describe hygiene and prophylaxis specifications for facilities, materials and equipment to be in use.

CE5.4 List sources of contamination, their risks and consequences in the production process.

CE5.5 Describe micro-organism isolation methods.

CE5.6 Describe possible treatments to the crop.

CE5.7 In a practical scenario of prophylaxis measures:

-Identify the points that can cause contamination processes in the crop.

-Relate hygiene techniques to media and equipment to perform them.

-Check the microbiological status.

Capabilities whose acquisition must be completed in a real workbench:

C1 with respect to CE1.6; C2 with respect to CE2.6 and CE2.7; C3 with respect to CE3.7 and CE3.8; C4 with respect to CE4.4; C5 with respect to CE5.7.

Other capabilities:

Take responsibility for the work you are developing.

Interpret and execute work instructions.

Recognize the organization's productive process.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Contents:

1. Phytoplankton biology

Ultrafulture cellular.

Taxonomy.

Reproduction and growth.

Photosynthesis.

2. Growing phytoplankton

Cultivated species.

Species of microalgal bloom components.

Phytoplankton facilities and equipment.

Crop media.

phytoplankton requirements.

Classification of crops.

Phytoplankton culture systems in small volumes.

Phytoplankton culture systems in large volumes.

Crop dynamics.

3. Prophylaxis and prevention of cultivation

Sterilization of the material and the culture medium.

Isolation and purification.

Prophylactic and therapeutic treatments.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Associated Competition Unit, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional or former trainer profile:

1.-Domain of knowledge and techniques related to the cultivation of phytoplankton, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

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

2.-Accredited pedagogical competence according to what the competent administrations establish.

FORMATIVE MODULE 2: ZOOPLANKTON PRODUCTION

Level: 2

Code: MF0018_2

Associated with UC: Cultivate Zooplankton

Duration: 180 hours

Assessment capabilities and criteria:

C1: Adecuate the installation envelope forecasts to each phase of the crop.

CE1.1 Describe the characteristics/dimensions of the facility to adapt production needs at each phase of zooplankton cultivation.

CE1.2 Classify and characterize the stages of the productive process of each species.

CE1.3 Identify the milestones in which growing circumstances require decision making and argue that it brings a better solution to the evolution of the decision.

CE1.4 Sequence the activities of the production protocols.

CE1.5 In a practical assumption of installation envelope for each phase of the crop:

-Describe the activities of the maintenance of use and discern them from the tasks of specialized maintenance.

-Select the material to develop each crop phase.

C2: Adapt the development of the production plan to the availability of personnel, materials and culture media.

CE2.1 Perform an inventory of the material that is required to apply the protocols at each crop stage.

CE2.2 Define human resources to intervene for each phase of the crop.

CE2.3 Identify safety and hygiene measures regarding the use of facilities and equipment.

CE2.4 Describe the activities that must be performed to achieve the goals set in a given production plan.

CE2.5 In a practical assumption of installation envelope for each phase of the crop:

-Record production data and identify data that responds to greater significance.

-Develop statistics that record the physical and chemical parameters of the crop.

CE2.6 In a practical assumption of installation envelope for each phase of the crop:

-Define the culture media, materials and human resources for the realization of such cultivation in each of its phases.

-Distribute and synchronize tasks taking into account the available means and staff.

-Prepare reports based on the documentation provided.

CE2.7 In a practical scenario about production alterations:

-Identify possible causes of crop alterations.

-Propose alternatives to minimize crop alterations.

C3: Control the development of the crop to achieve a scheduled production.

CE3.1 Choose the zooplankton harvest/harvest method for each species.

CE3.2 Describe the plan for the maintenance of the strains (mother-crops and crops for production).

CE3.3 Explain the procedures and systems of zooplankton cultivation.

CE3.4 Describe Discapsulation Techniques.

CE3.5 Select the conditions and means of cultivation for each species.

CE3.6 In an arthemia culture practice scenario:

-Calculate the needs based on the information provided.

-Perform the descapsulation of the arthaemia.

-Perform the incubation and harvest operations of the arthemia by taking care of crop phases.

CE3.7 In a scenario of rodent culture:

-Register and interpret the physical-chemical parameters.

-Perform culture counts and identify the growth phase.

-Determine the time to harvest according to cropping systems.

-Calculate the volume to be harvested based on the crop data.

-Calculate the food to be supplied.

C4: Identify the quality of zooplankton.

CE4.1 Describe the characteristics of the environmental conditions according to the evolution of the crop.

CE4.2 Define the quality criteria of the crop according to zooplankton species.

CE4.3 In a practical scenario on zooplankton quality:

-Interpret the changes in zooplankton behavior.

-Identify the morphometric characteristics.

-Interpret the growth and development of the crop.

CE4.4 List the characteristics that identify the quality of zooplankton.

CE4.5 In a practical scenario on zooplankton quality:

-Calculate the eclosion efficiency of zooplankton.

-Recognize the quality of zooplankton based on the type of diets used for their feeding.

C5: Control zooplankton enrichment.

CE5.1 List the zooplankton enrichment systems.

CE5.2 Define procedures to enrich zooplankton.

CE5.3 Describe the nutritional needs of each species and diet-making techniques.

CE5.4 On a practical scenario of zooplankton enrichment:

-Define the type and calculate the enrichment dose.

-Prepare and add the rich.

-Control the physical-chemical parameters.

C6: Identify prevention and prophylaxis measures in relation to cultivation, facilities and equipment.

CE6.1 List sources of contamination, their risks and consequences for the development of the crop.

CE6.2 Describe hygiene and prophylaxis specifications for facilities, materials, and equipment to be in use.

CE6.3 Describe possible treatments to the crop.

CE6.4 Identify the products, equipment, and procedures of asepsis and disinfection of common use in aquaculture.

CE6.5 In a practical scenario of prevention and prophylaxis measures:

-Determine the doses according to treatments used for disinfection and protocol prophylaxis.

-Perform the culture by applying hygiene and prophylaxis measures.

Capabilities whose acquisition must be completed in a real workbench:

C1 with respect to CE1.5; C2 with respect to CE2.5, CE2.6 and CE2.7; C3 with respect to CE3.6 and CE3.7; C4 with respect to CE4.3 and CE4.5; C5 with respect to CE5.4; C6 with respect to CE6.5.

Other capabilities:

Take responsibility for the work you are developing.

Interpret and execute work instructions.

Recognize the organization's productive process.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Contents:

1. Biology of the Artemia

Morphology and external anatomy.

Internal anatomy.

Taxonomy.

Reproduction and growth.

2. Growing the arthemia

Discapsulation.

Incubation of tanks and water harvesting.

Methanauplies production.

Nutritional Value.

Enrichment.

Arthemia growing facilities.

Control of the crop.

3. Biology of the Rotifers

Morphology and external anatomy.

Internal anatomy.

Taxonomy.

Reproduction and growth.

4. Cultivation of the rotifers

Crop types.

Seeding and maintenance of the crop.

Control of growth.

Crop crop.

Changing the culture media.

Nutritional quality of the rodent.

Enrichment.

5. Biology and copepod culture

Morphology and external anatomy.

Internal anatomy.

Taxonomy.

Reproduction and growth.

Nutritional Value.

Power.

6. Prophylaxis and prevention of cultivation

Healthcare criteria and disinfection.

Sterilization of the material and the culture medium.

Isolation and purification.

Prophylactic treatments.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Associated Competition Unit, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional or former trainer profile:

1.-Domain of knowledge and techniques related to zooplankton cultivation, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

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

2.-Accredited pedagogical competence according to what the competent administrations establish.

ANNEX II

Professional qualification: Fattening of fish, crustaceans and cephalopods

Professional Family: Maritime-Pesquera

Level: 2

Code: MAP008_2

General Competition

Supervise and/or perform the fattening of fish, crustaceans and cephalopods in an aquaculture exploitation, achieving the quality established in the Company's production plan, under conditions of safety, hygiene and environmental protection.

Competition Units

UC0019_2: Engaging aquaculture species in cages

UC0020_2: Engordar aquaculture species in onshore installations

Professional Environment

Professional Scope

Develops its professional activity in the department of fattening of fish, crustaceans and cephalopods, dedicated to aquaculture, in entities of a public or private nature, small, medium, large or micro-enterprises, both self-employed and others, irrespective of their legal form. It develops its activity, depending on its case, functional and/or hierarchically of a superior. You may have staff in your position at times, for seasons or in a stable way. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in the marine productive sector, in the sub-sector related to aquaculture, in which processes of prefattening and fattening of fish, crustaceans and cephalopods are developed.

Relevant occupations and jobs

The terms of the following relationship of occupations and jobs are used with a generic and omnicomprensivo character of women and men.

Fish farming workers in marine waters

Fish farming workers in inland waters

Fish farmers in inland waters

Crustaceans culture workers

Crustacean Growers

Associated Training (420 hours)

Training Modules

MF0019_2: Fattening in cages (210 hours)

MF0020_2: Fattening on ground installations (210 hours)

COMPETITION UNIT 1: FATTEN AQUACULTURE SPECIES IN CAGES

Level: 2

Code: UC0019_2

Professional Realizations and Realization Criteria:

RP 1: Ensure the state of operation of the installation and equipment and materials for the development of the activity.

CR 1.1 The network inventory is reviewed and the need for changes is determined, proposing timely purchases.

CR 1.2 The moorings and their anchorage elements are verified that they are in state of use, deciding their change or modification based on company criteria.

CR 1.3 The equipment and materials used are monitored, checking that they are in a state of use according to the activity to be performed and the species cultivated.

CR 1.4 The review of equipment, auxiliary vessels and electrical systems is programmed and checked, monitoring the control sheets.

RP 2: Manage the production plan by optimizing the material and human resources.

CR 2.1 The staff at your office have and use clothing and protective equipment during the development of the activity.

CR 2.2 Production data is processed according to the Company's Production Plan for subsequent reporting to its superiors.

RP 3: Monitor, coordinate and/or perform the activities of receiving and establishing individuals according to the Company's Production Plan.

CR 3.1 The means set out in the Company's Production Plan to perform the download are monitored visually and documented by checking that they are in use.

CR 3.2 Individuals are separated by gender in crops, depending on the external characteristics of the species and as established in the Company's Production Plan.

RP 4: Oversee and/or perform the tasks of feeding, controlling the growth and distribution of the biomass according to the production plan of the company making the decisions that compete with it.

CR 4.1 Population feeding is determined on the basis of pre-established criteria, monitoring the supply of the type and quantity of food set out in the Company's Production Plan.

CR 4.2 Classifications and undoubles are scheduled based on the specific criteria that the company sets.

CR 4.3 Sample sampling for the measurement of the physical-chemical parameters of water is performed as set out in the Company's Production Plan.

CR 4.4 Inventory specifications are checked by verifying that they conform to the content of the warehouse, proposing purchases, if applicable, and verifying the rotation of the stored food.

CR 4.5 Automatic feeders are monitored by checking that they provide the established amount of food in the Company's Production Plan and, if applicable, making adjustments.

RP 5: Detect the existence of indicators of pathological problems and monitor and/or implement the prevention and control measures according to the company's production plan, prior to communication to their higher.

CR 5.1 External symptoms and behavioral changes that may indicate the existence of pathologies are detected and communicated promptly to the superior responsible.

CR 5.2 The withdrawal and death count operations are monitored that are performed according to the instructions of the superior responsible, analyzing the data and communicating it, serious alterations.

CR 5.3 The application of preventive measures and therapeutic treatments is performed as established in the Company's Production Plan.

CR 5.4 The treatment book is checked to be covered according to applicable regulations.

RP 6: Schedule, perform and/or monitor the extraction, selection and classification activities of the final product and condition it for processing/marketing.

CR 6.1 Product extraction or harvesting activities for marketing are organized and monitored, in accordance with the company's production plan.

CR 6.2 The selection and classification of the final product is monitored by checking that it conforms to established quality controls and sales forecasts.

CR 6.3 The product is conditioned according to established procedures.

CR 6.4 Possible claims on product quality are analyzed and reports are made by reasoning the relevance of the product.

Professional Context:

Production media:

Measurement and control equipment of the culture medium. Equipment for extraction, sampling, transfer and classification of individuals. Cold equipment. Laboratory material. Individual Protection Equipment (EPIs). Equipment for the application of therapeutic or preventive treatments. Cleaning and disinfection material and products. Network washing machine. Networks. Feeding equipment: food feeders/food dispensers. Vessel (main and/or auxiliary).

Products and results:

Commercial size individuals fit for consumption.

Information used or generated:

The company's production plan. Growing conditions of the species. Features and maintenance of installation, equipment and machinery. Inventories of equipment and materials. Tidal boards. Growth and power standards. Company quality criteria.

COMPETITION UNIT 2: FATTEN AQUACULTURE SPECIES IN GROUND FACILITIES

Level: 2

Code: UC0020_2

Professional Realizations and Realization Criteria:

RP 1: Dispose of functional facilities, as well as equipment and materials established during the development of the activity.

CR 1.1 Facilities are checked by ensuring that they are in a state of cleanliness and functioning on the basis of established procedures, applying, if appropriate, corrective measures.

CR 1.2 The consumption of the electrical installation and the water supply are verified, according to standards that conform to the previously established.

CR 1.3 Disinfection of the facilities is verified according to the internal rules of work.

CR 1.4 The inventory of materials and equipment for the initiation and development of the fattening activity is monitored by verifying that new acquisitions have been made and updated and propose new acquisitions.

RP 2: Manage the production plan by optimizing the material and human resources.

CR 2.1 The coordination of the staff in charge is done by controlling the performance of the tasks and avoiding mismatches in the production to achieve the objectives of the work plan.

CR 2.2 The operations established in the work programme are carried out in compliance with applicable regulations, environmental protection and labour risks.

CR 2.3 Production data is processed according to the applicable regulations by doing an analysis of the situation, for the subsequent issuance of the reports to their superiors.

RP 3: Coordinate, monitor, and/or perform individuals ' receiving and stabling activities according to internal rules of work.

CR 3.1 The individuals received are checked by verifying that they are adjusted in quantity, size and quality to the pre-established standards with the supplier, thus performing the sampling set out in the Plan of production of the company.

CR 3.2 The receptive individuals are in the growing conditions established in the Company's production plan.

RP 4: Oversee and/or perform the tasks of controlling the physical-chemical parameters, feeding, as well as the control of growth and distribution of the biomass, according to the internal rules of work, taking the decisions that you are responsible for.

CR 4.1 Sampling is performed as set out in the Company's Production Plan to analyze and test the growing conditions.

CR 4.2 The results obtained from the measurements are analyzed and compared with the standard values, making the necessary modifications according to the procedure and communicating the existence of serious contingencies to their higher.

CR 4.3 Food supply is performed over time, size and quantity as set out in the Company's Production Plan.

CR 4.4 Weight and size samplings are programmed and performed with the periodicity set out in the Company's Production Plan.

CR 4.5 Classifications, dedoubles, and sales forecasts are scheduled based on the results of the sampling and the result is checked for the pre-set densities.

CR 4.6 The food is supplied by the automatic feeders as set out in the Company's Production Plan, performing if necessary, adjustments.

RP 5: Detect the existence of pathological problem indicators and monitor and/or implement the prevention and control measures as set out in the company's production plan, prior to communication to their superiors.

CR 5.1 The withdrawal and counting operations of casualties and individuals with symptoms of pathologies are monitored by analyzing the data and communicating it to the superior in case of increased mortality.

CR 5.2 Sample sampling for analysis is verified by ensuring that it has been performed as set out in the Company's Production Plan.

CR 5.3 The treatments are applied in the dose, form and time indicated in the Company's production plan and in accordance with the instructions received and follow up, checking the state of the individuals.

CR 5.4 The treatment book is checked to be covered according to applicable regulations.

RP 6: Schedule, perform, and/or monitor the extraction, selection, and classification of the final product and condition it for marketing.

CR 6.1 Product extraction activities for marketing are monitored by adjusting to the pre-established criteria and maintaining the quality of the product.

CR 6.2 The fasting conditions for the marketing of the product are checked by ensuring that they respond to the requirements set out in the Company's production plan.

CR 6.3 The product is handled in accordance with the hygiene conditions laid down in the company's production plan in accordance with the applicable rules and in such a way that the quality of the product is maintained. product.

CR 6.4 Possible claims on product quality are analyzed and reports are made by reasoning the relevance of the product.

Professional Context:

Production media:

Measurement and control equipment of the culture medium. Equipment for extraction, sampling, transfer and classification of individuals. Cold equipment. Laboratory material. Individual Protection Equipment (EPIs). Equipment for the application of therapeutic or preventive treatments. Cleaning and disinfection material and products. Feeding equipment: food feeders/food dispensers. Vessel.

Products and results:

Commercial size individuals fit for consumption.

Information used or generated:

The company's production plan. Growing conditions of the species. Features and maintenance of installation, equipment and machinery. Inventories of equipment and materials. Tidal boards. Growth and power standards. Company quality criteria.

TRAINING MODULE 1: FATTENING IN CAGES

Level: 2

Code: MF0019_2

Associated with UC: Engaging aquaculture species in cages

Duration: 210 hours

Assessment capabilities and criteria:

C1: Adapt the development of the production plan of each species to the crop stages.

CE1.1 Describe the production process and break it down into phases, operations, and tasks.

CE1.2 Describe the features/dimensions of the installation to meet the needs of a given production.

CE1.3 Develop a schedule of production activities based on the documentation delivered.

CE1.4 In a culture scenario:

-Perform a schema that reflects the structural elements of the installation.

-Review network inventory and propose timely purchases.

-List possible critical points of the installation.

-Review equipment, auxiliary vessels, and electrical systems according to established protocols.

-Develop a facility usage maintenance program.

-Register the production data and identify the most relevant data.

-Select relevant data for reporting on the production plan application.

C2: Organize the work program on a prefattening and fattening farm taking into account the needs of material, equipment, and personnel.

CE2.1 Perform a layout or plan of a plant distribution, where the growing areas, machines, and facilities appear.

CE2.2 Perform an inventory of material needs to apply the protocols at each crop stage.

CE2.3 Develop a schedule of production activities using the corresponding Gantt chart.

CE2.4 Identify safety and hygiene measures regarding the use of facilities and equipment.

CE2.5 Describe the activities to be performed by the staff operating in the facility.

CE2.6 In a practical work organization scenario:

-Distribute and synchronize tasks by taking into account the available means and staff.

-Develop statistics that are syntheticon the development of the culture phases.

C3: Perform the process of receiving and stabling the individuals based on the culture to be performed.

CE3.1 Describe the quality criteria of individuals.

CE3.2 Identify the physical-chemical parameters for the establishment of individuals.

CE3.3 Describe the characters of sexual dimorphism in the species that manifest it when their identification is significant for the crop.

CE3.4 Describe the means and facilities to perform an individual's stablemate depending on the species.

CE3.5 In an alleged practice of establishing individuals:

-Detect abnormal states of individuals.

-Calculate the number of individuals to stables per volume unit.

-Determine and register the culture parameters.

C4: Apply prefattening and fattening techniques by evaluating their performance.

CE4.1 Describe cage fattening systems.

CE4.2 Recognize differences between cage types.

CE4.3 Identify the physical-chemical conditions of cultivation and densities in the production phases.

CE4.4 Describe the types of feed used for the fattening of organisms in cages.

CE4.5 Interpreting the power tables.

CE4.6 Define the types or systems of samples, classifications, and dedoubles in cages.

CE4.7 In a practical scenario for the application of pre-fattening and fattening techniques:

-Identify the power systems.

-Prepare and supply the food to individuals.

-Perform the size and weight sampling of individuals.

-To estimate crop densities.

-Quantify growth and mortality over the period of cultivation.

-Determine the timing of undoubles or classifications based on statistical procedures.

-Use the types of networks in the fattening of organisms in cages.

-Apply the network or culture structure change systems.

-Perform the change of networks or structures by applying the protocols.

C5: Recognize pathological processes and apply prevention and control measures according to defined protocols.

CE5.1 Describe hygiene and prophylaxis specifications for facilities, materials, and equipment to be in a state of use.

CE5.2 Identify pathological abnormalities and abnormal situations that may be associated with disease.

CE5.3 List methods of disease prevention and control.

CE5.4 Describe the methods of obtaining, preparing, and sending samples for analysis to a specialized laboratory.

CE5.5 In a scenario of fattening in cages:

-Identify symptoms in dead or dying individuals.

-Prepare and apply treatments according to established protocols.

-Take samples from individuals and prepare them for delivery to a specialized laboratory.

C6: Prepare the final product for marketing.

CE6.1 Describe the handling processes of individuals prior to their packaging or marketing.

CE6.2 Describe the precautions to be considered to control quality alteration during handling operations.

CE6.3 Describe conservation methods, depending on the species and conditions of transport.

CE6.4 In a scenario of preparing the final product:

-Perform the harvest of the individuals according to established quality criteria.

-Conditioning the product for marketing.

Capabilities whose acquisition must be completed in a real workbench:

C1 with respect to CE1.4; C2 with respect to CE2.6; C3 for CE3.5; C4 for CE4.7; C5 for CE5.5; C6 for CE6.4.

Other capabilities:

Comply with the production rules set by the organization.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Learn new concepts or procedures and effectively leverage training using acquired knowledge.

Take responsibility for the work you are developing.

Contents:

1. Aquaculture and its relation to the activities of fattening and fattening

Types of aquaculture.

Current status of aquaculture.

Regulations applied to aquaculture.

2. Cultivation facilities: cages

Facilities for fattening.

Crop structures.

Equipment and culture elements.

Auxiliary machinery.

3. Prefattening and fattening: Cages

Crop systems.

Supply systems for fry.

Quality criteria for fry.

Stabling and fry maintenance conditions.

Characteristics of the cultivation of commercial species.

nutritional requirements of crop species.

Raw materials used in power.

Manufacture of feed.

Feed types and their characteristics.

Power systems.

Sampling techniques.

Undoubles and classifications.

Rates of growth and conversion of food.

4. Pathology in pre-fattening and fattening activities: cages

General microbiology techniques.

General aspects of infectious pathology.

Infectious diseases.

Non-infectious diseases.

Prevention of diseases.

Therapy and prophylaxis.

5. Preparing the final product: Cages

Killing systems.

How to store the product.

Tagged.

Packaging systems.

Applicable Legislation.

Quality criteria rules.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Associated Competition Unit, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional or former trainer profile:

1.-Domain of knowledge and techniques related to the fattening of aquaculture species in cages, which shall be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

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

2.-Accredited pedagogical competence according to what the competent administrations establish.

TRAINING MODULE 2: FATTENING IN GROUND FACILITIES

Level: 2

Code: MF0020_2

Associated with UC: Engordar aquaculture species in onshore facilities

Duration: 210 hours

Assessment capabilities and criteria:

C1: Adecuate the production plan of each species to the crop stages.

CE1.1 Interpret the production process and break it down into phases, operations, and tasks.

CE1.2 Describe the features of the installation to meet the needs of a given production.

CE1.3 In a culture scenario:

-Perform a schema where the growing areas, machines, and installations are listed.

-Develop a schedule of production activities based on established protocols.

-Describe the use-maintenance activities and differentiate them from specialized maintenance.

-Register the production data and identify the most relevant data.

-Prepare reports based on the documentation delivered.

C2: Adapting the work program taking into account the needs of material, equipment, and personnel.

CE2.1 Associate with each stage of cultivation the biological means, materials and human resources.

CE2.2 Develop a schedule of production activities using the corresponding Gantt chart.

CE2.3 Describe the activities to be performed by the staff operating in the installation.

CE2.4 In a practical scenario of adapting the work program:

-Distribute and synchronize tasks by taking into account the available means and staff.

-Develop statistics that are syntheticon the development of the culture phases.

C3: Perform the process of receiving and stabling the individuals based on the culture to be performed.

CE3.1 Interpret the quality criteria of the individuals according to the pre-established criteria in protocols.

CE3.2 Identify the physical-chemical parameters for the establishment of individuals.

CE3.3 In an alleged practice of establishing individuals:

-Perform acclimation according to established protocols.

-Detect abnormal behaviors in individuals.

-Perform size and weight sampling.

-Determine, register, and interpret the culture parameters.

C4: Apply prefattening and fattening techniques by interpreting their evolution.

CE4.1 Describe the fattening systems.

CE4.2 Identify the physical-chemical parameters of culture and densities in the production phases.

CE4.3 Describe water oxygenation systems.

CE4.4 List the types of feed indicating their differences.

CE4.5 Identify the power systems.

CE4.6 In a scenario of pre-fattening and fattening:

-Measure, record, and interpret the culture parameters.

-Adjust the flow of water depending on the type of culture and protocols established.

-Prepare and supply the food to individuals.

-Review the feed inventory and propose timely purchases.

-Perform the size and weight sampling of individuals.

-To estimate crop densities.

-Set the power rate using the power tables.

-Quantify the growth of mortality over the period of cultivation.

-Determine the timing of undoubles or classifications.

-Recognize the classification systems.

C5: Identify pathological processes and apply prevention and control measures according to protocols defined in the process of fattening and fattening.

CE5.1 Identify the products, equipment and procedures of asepsis, disinfection and sterilization of use in aquaculture.

CE5.2 Recognize pathological abnormalities and abnormal situations that can be associated with disease.

CE5.3 List methods of disease prevention and control.

CE5.4 Describe the methods of obtaining, preparing, and sending samples for analysis to a specialized laboratory.

CE5.5 In a scenario of applying prevention and control measures:

-Retire dead or dying individuals.

-Prepare and apply treatments according to established protocols.

-Take samples from individuals and prepare them for delivery to a specialized laboratory.

C6: Prepare the final product for marketing.

CE6.1 Describe the handling processes of individuals prior to their packaging or marketing.

CE6.2 Describe the precautions to be considered to control quality alteration during handling operations.

CE6.3 Describe conservation methods, depending on the species and conditions of transport.

CE6.4 In a scenario of the end product:

-Perform the harvest of the individuals according to established quality criteria.

-Conditioning the product for marketing.

Capabilities whose acquisition must be completed in a real workbench:

C1 with respect to CE1.3; C2 with respect to CE2.4; C3 for CE3.3; C4 for CE4.6; C5 for CE5.5; C6 for CE6.4.

Other capabilities:

Comply with the production rules set by the organization.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Learn new concepts or procedures and effectively leverage training using acquired knowledge.

Take responsibility for the work you are developing.

Contents:

1. Cultivation facilities: facilities on land

Facilities for fattening.

Crop structures.

Equipment and culture elements.

Auxiliary machinery.

2. Prefattening and fattening: facilities on land

Crop systems.

Water treatment.

Supply systems for fry.

Quality criteria for fry.

Stabling and fry maintenance conditions.

Characteristics of the cultivation of commercial species.

nutritional requirements of crop species.

Raw materials used in power.

Manufacture of feed.

Feed types and their characteristics.

Power systems.

Sampling techniques.

Undoubles and classifications.

Rates of growth and conversion of food.

3. Pathology in pre-fattening and fattening activities: facilities on land

General microbiology techniques.

General aspects of infectious pathology.

Infectious diseases.

Non-infectious diseases.

Prevention of diseases.

Therapy and prophylaxis.

4. Final product preparation: ground facilities

Killing systems.

How to store the product.

Tagged.

Packaging systems.

Legislation.

Quality criteria rules.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Associated Competition Unit, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional or former trainer profile:

1.-Domain of knowledge and techniques related to the fattening of aquaculture species in onshore facilities, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

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

2.-Accredited pedagogical competence according to what the competent administrations establish.

ANNEX III

Professional qualification: Fattening of bivalve molluscs

Professional Family: Maritime-Pesquera

Level: 2

Code: MAP100_2

General Competition

Organize and/or carry out the fattening of molluscs in an aquaculture exploitation, achieving the quality established in the production plan of the company, fulfilling, in the field of its competences, the regulations environmental and occupational risk prevention.

Competition Units

UC0283_2: Engordar bivalve molluscs on suspended systems

UC0284_2: Cultivate bivalve molluscs in park

Professional Environment

Professional Scope

Develops its professional activity in the department of fattening of bivalve molluscs dedicated to aquaculture in entities of public or private nature, small, medium, large or micro-sized enterprises, Fishermen, research centres, both self-employed and others, irrespective of their legal form. It develops its activity, depending on its case, functional and/or hierarchically of a superior. You may have staff in your position at times, for seasons or in a stable way. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in the productive marine-fishing sector, in the subsector related to aquaculture, in the productive activities in which processes of prefattening and fattening of bivalve molluscs are developed.

Relevant occupations and jobs

The terms of the following relationship of occupations and jobs are used with a generic and omnicomprensivo character of women and men.

Mollusc culture workers in the natural environment

mollusc growers in the natural environment

Mollusc workers in floating or submerged structures

Mollusc farm workers in the park

Associated Training (420 hours)

Training Modules

MF0283_2: Fattening bivalve molluscs in floating or submerged structures (210 hours)

MF0284_2: Mollusc Fattening in Park (210 Hours)

COMPETITION UNIT 1: FATTEN BIVALVE MOLLUSCS ON SUSPENDED SYSTEMS

Level: 2

Code: UC0283_2

Professional Realizations and Realization Criteria:

RP 1: Propose the location of suspended systems based on the species of mollusc to be grown by selecting the culture system that responds to the specific objectives and characteristics of the activity.

CR 1.1 The inventory of materials and equipment for the start and development of the fattening activity is monitored and proposed for the acquisition for its update.

CR 1.2 The location of the installation and the culture system is proposed taking into account the specific characteristics of the area and the species to be cultivated.

CR 1.3 The anchor, layout, and assembly of the elements that configure the floating artifacts are performed, verifying that the existing coordinates correspond to the technical project.

CR 1.4 Material specifications are reviewed by checking that they correspond to the previously set requirements.

CR 1.5 The means of transport, facilities, machines, equipment and materials are checked by ensuring that they are in operating conditions for the development of the activity.

RP 2: Apply the production plan by optimizing the human and material resources for the best performance.

CR 2.1 The distribution of tasks is done in the short and medium term taking into account the available material and human resources, and following the production plan.

CR 2.2 The indumentaria and the personnel protection teams in charge are checked by verifying that they are used according to internal rules of work throughout the duration of the activity and by all the personnel.

CR 2.3 Cross-area transfers are coordinated based on available space, survival, and environmental conditions.

RP 3: Establish the procedure for obtaining the seed and proceed to the selection of the seed for fattening, which is in accordance with the internal rules of work.

CR 3.1 The way the seed is obtained is determined based on technical and business criteria.

CR 3.2 The capture zone is chosen based on pre-established culture criteria.

CR 3.3 The method of stabling is chosen according to the species, the development phase of the organisms and the production plan.

CR 3.4 The data processing of this crop phase is performed based on the records previously produced and following the procedure marked by the company.

RP 4: Monitor and/or perform the tasks of controlling the growth and management of the distribution of the biomass, analyzing the data obtained and taking the decisions that are responsible for it according to internal rules of work.

CR 4.1 Classifications or undoubles are scheduled and/or performed depending on the crop cycle and production plan and according to internal rules of work.

CR 4.2 Work procedures are chosen for each type of crop based on the initial population and the final product to be obtained.

CR 4.3 Growth and survival are controlled through sampling and reports are made to forecast growth or crop growth.

CR 4.4 The existence of epibionites, competitors and potential predators is visually checked according to the pre-established procedures, taking the measures to improve the yield of the crop.

RP 5: Detect the existence of indicators of pathological and environmental problems in suspended systems, communicating it to their superiors to take the appropriate measures.

CR 5.1 The sampling of biotoxins and pollutant elements is checked by ensuring that they have been taken using the means established in accordance with internal labour standards.

CR 5.2 Growth and survival are controlled through sampling and reports are made to forecast growth or crop growth.

CR 5.3 Samples of possible pathological problems are taken following the guidelines of the corresponding technical staff for further processing and diagnosis.

CR 5.4 Reports on possible causes of pathological problems are prepared by proposing, if appropriate, modifications to the exploitation of the affected area.

RP 6: Schedule, perform, and/or monitor the extraction, selection, and classification of the final product, conditioning it for marketing.

CR 6.1 The product extraction calendar for marketing is established by taking into account its final destination and following business criteria.

CR 6.2 The selection and conditioning of the final product is made in accordance with the marketing and quality standards of the final product.

CR 6.3 The end product is checked by verifying that it meets the established quality standards.

Professional Context:

Production media:

Equipment for measuring the conditions of the culture medium. Material for the taking and processing of the samples. Material for the preservation of samples, raw materials and products. Material for microbiological control. Cleaning and disinfection systems. EPIS (Personal Protective Equipment). Aquaculture equipment and supplies (scrapes, ropes, pochons, cestillos, quarterons, among others). Auxiliary vessels. Security systems. Fishing gear and shellfish. Mollusc washing machine. Mollusc classifier. Beacons.

Products and results:

Seed for fattening bivalve molluscs in parks or repopulations. Commercial size molluscs selected and classified for sale.

Information used or generated:

Area-specific production plan. Report of the Maritime Captaincy on the area of navigation. Culture conditions of the species in the designated facility (sweet, sandwich, empalized or long-line). Internal rules of work. Personnel relationship in the work area. Tidal boards. Inventories of equipment and equipment. Regulation of pathological biotoxins. Reports of biotoxins in production. Quality criteria. Technical manuals for the maintenance of equipment and systems. Mapping and marketing standards for bivalves.

COMPETITION UNIT 2: GROWING BIVALVE MOLLUSCS IN PARK

Level: 2

Code: UC0284_2

Professional Realizations and Realization Criteria:

RP 1: Verify that the state of the area as well as the state of the equipment and materials to develop the activities for the fattening of mollusks in the park, responds to the internal rules of work.

CR 1.1 The conditions of the substrate and the populations in it, as well as the physical-chemical characteristics of the water, are analyzed by prior sampling before the fattening tasks begin.

CR 1.2 Stocks and the status of materials for fattening are checked by an inventory.

CR 1.3 Maintenance of use of equipment and materials for fattening is monitored and/or performed according to the manufacturer's instructions.

CR 1.4 Extraordinary reviews of crop elements are programmed and performed in the face of adverse environmental conditions and other contingencies.

RP 2: Organize the material and human resources, and process the production data, to fulfill the production plan according to the work program.

CR 2.1 Human and material resources to meet the operating or production plan are estimated to take into account the type of tasks and typologies of natural banks.

CR 2.2 The tasks among the staff in charge are distributed taking into account the time, place, and priority of the staff.

CR 2.3 Human and material means are checked by verifying that they are effectively in the assigned area and it is verified that the tasks are performed in a coordinated manner to optimize the resources.

CR 2.4 The indumentaria and the personnel protection teams in charge are checked by ensuring that they are used throughout the duration of the activity.

CR 2.5 Corrective actions are proposed verbally and in writing to address possible deviations from the operating or production plan.

CR 2.6 Production data is recorded and processed in such a way as to facilitate its further analysis and evaluation.

RP 3: Manage natural recruitment and determine the seed procurement system, as well as select the areas of housing, coordinating and/or carrying out the activities of receiving and sowing the individuals according to internal rules of work.

CR 3.1 The results of the sampled samples are evaluated, according to company criteria, in order to know the recruitment in the area of exploitation and the need to supplement it with seed of breeding.

CR 3.2 The seed collection system is selected based on the species, its location, time of year, and tidal coefficient.

CR 3.3 The temporary stablemate of the seed before its seeding is checked according to the company criteria.

CR 3.4 The planting tasks are coordinated by verifying the application of the technique established in the internal rules of work.

RP 4: Monitor and/or perform the tasks of controlling the growth and distribution of the biomass, according to the internal rules of work, taking the decisions that are responsible for it.

CR 4.1 The values of the physical-chemical parameters of the medium are checked by ensuring that they are maintained within the set intervals.

CR 4.2 The tasks of recording the physical-chemical parameters of the medium are verified by checking that they have been performed according to internal rules of work, following the indications of their superior.

CR 4.3 Biometric sampling in the production areas is programmed and performed in the periods/periods established taking the appropriate decisions.

CR 4.4 The modifications to the conditions of the crop/resource are proposed according to the sampling carried out, following the established procedure.

RP 5: Detect the existence of indicators of pathological problems in parks, informing and proposing modifications to the exploitation of the affected area.

CR 5.1 The health status of the growing population is evaluated by periodic sampling and field observation following established criteria.

CR 5.2 The existence of anomalies are recorded according to internal rules of work and written record of the possible incidences of the crop zone is recorded.

CR 5.3 Reports on the possible causes of pathological problems are prepared according to internal labour standards, proposing modifications to the affected area.

CR 5.4 Samples for biotoxin analyses are found to have been taken and identified as set out in the sample application protocols.

RP 6: Schedule and/or monitor the extraction, selection and classification of the final product according to established criteria and condition it for marketing.

CR 6.1 The workers in charge are informed according to internal working standards of the days, zones, quotas and species that can be extracted.

CR 6.2 The extraction of the final product is verified to be carried out in compliance with the production/operating plan, according to the criteria established by the company or with respect to the quotas by species and the carvings. Regulatory requirements.

CR 6.3 Product classification and conditioning tasks are coordinated according to the species and criteria established by the company.

CR 6.4 The end product is monitored by checking that the quality criteria set out in the sales plan are adjusted by the corresponding sampling.

Professional Context:

Production media:

Ancillary vessels, tractors and complementary tools. Utensils and equipment for the capture, manipulation and identification of individuals. Security systems. Materials for the taking, processing and preservation of the samples. Mollusc classifier. Equipment for measuring the conditions of the culture medium. Material for the taking and processing of the samples. Cleaning and disinfection systems. Mollusc washing machine. EPIS (Personal Protective Equipment).

Products and results:

Seed of bivalve molluscs for fattening in parks or repopulations. Commercial-sized bivalve molluscs conditioned for placing on the market.

Information used or generated:

Mapping and tidal tables. Production plan specific to the work area. Plan for the exploitation of the resource. Regulations governing the extraction of resources. Growing conditions of the species. Reports of biotoxins, phytoplankton counts and abundance of larvae. Relationship and availability of personnel in the work area. Sales reports by species, marshals and day. Inventory of equipment and equipment. Internal rules of work. Sanitary control manual. Technical manuals for the maintenance of equipment and systems. Quality criteria.

TRAINING MODULE 1: FATTENING BIVALVE MOLLUSCS IN FLOATING OR SUBMERGED STRUCTURES

Level: 2

Code: MF0283_2

Associated with UC: Engordar bivalve molluscs on suspended systems

Duration: 210 hours

Assessment capabilities and criteria:

C1: Propose the location of the facility and determine the allocation of each phase of the crop in accordance with the regulations for the prevention of occupational risks and environmental protection.

CE1.1 Planting the culture zone to locate the installation by analyzing the available information.

CE1.2 Describe the features of the installation to meet the needs of a given production.

CE1.3 Take stock of the needs of materials and equipment to apply the protocols at each stage of cultivation, and propose, if appropriate, new acquisitions.

CE1.4 In a culture scenario:

-Make a layout or plan of a distribution on the premises or in the growing area, where production areas and structures are listed.

-List possible critical installation points that might affect the evolution of the crop.

-Describe usage maintenance activities and differentiate them from specialized maintenance tasks.

C2: Organize the material and human resources according to the production plan, following the regulations of prevention of occupational risks and environmental protection.

CE2.1 Classify and characterize the stages of a productive process.

CE2.2 Set the culture conditions indicating the intervention levels.

CE2.3 Identify the safety and hygiene measures in relation to the use of facilities and equipment and clothing for the staff.

CE2.4 Describe the activities to be performed by the staff operating in the facility to achieve the objectives defined in the production plan.

CE2.5 In a practical scenario of material and human resources:

-Distribute and synchronize tasks by taking into account the available means and staff.

-Interpret the production data and make statistics that are syntheticon the development of the culture phases.

-Compare the information obtained from the evolution of the culture with the protocols and the historical production data.

-Select relevant data for reporting on the production plan application.

CE2.6 In a practical scenario about production incidents:

-Identify possible causes and propose modifications to minimize such incidents.

C3: Organize the obtaining, receiving, and stabling of the seed as set out in a production plan, following environmental protection regulations.

CE3.1 Describe the transport conditions of the seed collected from the natural environment to maintain it with the quality established in a given production plan.

CE3.2 Describe the eligibility criteria for the seed obtained by applying protocols.

CE3.3 Describe the means and facilities to perform the stabling of the individuals depending on the species and the culture phase.

CE3.4 Identify the physical-chemical parameters for the establishment of individuals.

CE3.5 Explain the methods of stabling the seed according to the phase, system and species of culture.

CE3.6 In a selected seed scenario selected for fattening:

-Choose the extraction zone that leads to a particular quality of seed.

-Identify and install the specific collectors for each species.

-Collect the seed following a given production plan.

-Calculate the number of collectors and the amount of seed to supply what is set in a production plan.

CE3.7 In an alleged practice of stabling individuals in culture systems:

-Measure, record, and interpret crop parameter records for stabling.

-Detect alterations in individuals that can influence quality.

-Calculate the number of individuals to be stables per surface or by volume.

C4: Control crop evolution in suspended systems to achieve scheduled production.

CE4.1 Describe the fattening systems and relate them to each species.

CE4.2 Describe epubonteal cleaning techniques to ensure the state of use of the culture structures and facilities.

CE4.3 Identify environmental conditions and crop densities in the production phases.

CE4.4 Describe the sampling techniques and establish the periodicity of the sampling both in pre-fattening and in the fattening to do the crop monitoring.

CE4.5 Define the classification and double systems for a biomass distribution.

CE4.6 On a practical scenario of suspended systems:

-Perform sampling and interpret population growth and mortality data to establish classifications or desdoubles.

-Detect the presence of predators and epubonites that alter the culture conditions.

-Analyze the distribution of biomass to achieve the required level of growth.

-Perform the change of structures by applying the corresponding protocols.

CE4.7 List the critical points that can affect the performance of the farm.

C5: Organize and/or perform the sampling for biotoxin analysis and detection of pathological processes in suspended systems, applying the measures of prevention and control of the culture according to established protocols.

CE5.1 List sources of contamination, their risks and consequences in the production process.

CE5.2 Identify pathological abnormalities and abnormal situations that may be associated with disease.

CE5.3 Describe hygiene and prophylaxis specifications for facilities, materials and equipment to be in use.

CE5.4 Describe the methods of obtaining, preparing, and sending samples to a specialized laboratory for analysis.

CE5.5 In a scenario of organizing and/or performing sampling:

-Collect samples for analysis of biotoxins and contaminants.

-Interpret the data provided by the official centers in relation to the biotoxins.

CE5.6 In a scenario of detection of behavior change or mortality in individuals:

-Interpret changes in the environment and the behavior of individuals who may indicate the existence of pathologies.

-Take samples from individuals and prepare them for delivery to a specialized laboratory.

-Relate the data provided by the official centers and the programming of the crop.

C6: Organize the harvest and the preparation of the final product according to its destination, applying quality criteria and default protocols.

CE6.1 Relate harvest operations and manipulation on the quality of individuals.

CE6.2 Describe the operations of the harvest and selection of individuals to achieve the established quality of the final product.

CE6.3 Describe the techniques of stabling, depending on the species and conditions of transport.

CE6.4 In a final product harvest scenario:

-Perform the harvest and classification of individuals according to established protocols.

-Verify the quality of the target individuals.

-Conditioning the product according to marketing protocols.

Capabilities whose acquisition must be completed in a real workbench:

C1 with respect to CE1.4; C2 for CE2.5 and CE2.6; C3 for CE3.6 and CE3.7; C4 for CE4.6; C5 for CE5.5 and CE5.6; C6 for CE6.4.

Other capabilities:

Adapt to the specific organization of the company integrating into the system of technical-labor relations.

Interpret and execute the instructions you receive and take responsibility for the work you do, communicating effectively with the right person at any time.

Organize and execute the activity according to the instructions received, with quality and safety criteria, applying the company's specific procedures.

Habit to the business rate of the company by meeting the daily performance goals defined in the organization.

Show at all times an attitude of respect towards the company's peers, procedures and internal rules.

Contents:

1. Biology of cultivable species in floating or submerged structures

Taxonomy: mussels and pectins.

Anatomy, physiology and ecology of species of commercial interest.

2. Culture facilities on suspended systems

Fixed and floating facilities for fattening (types of bats, sandwiches, empanized, and long-lines).

Crop structures (flotation systems, fastening or anchoring system, cropping systems).

Equipment and culture elements (floats, structural elements, elements for anchoring and elements for cultivation).

Auxiliary machinery.

Disinfecting and cleaning installations.

3. Technology associated with the cultivation of molluscs in floating or submerged structures

Crop systems (fattening in baskets, in ropes and in cages).

Methods for obtaining seed: capture in the natural environment and fetch in collectors.

Seed quality criteria obtained.

Corrugated or meshing of the mussel.

Characteristics of the cultivation of commercial species.

Conditional and Mollusc Maintenance Conditions. Rotations.

Crop parameters and conditions.

Quality criteria for individuals. Condition indexes.

Seed and adult growth and survival. Crop yield.

nutritional requirements of crop species.

Sampling techniques.

Undoubles and classifications.

4. Pathology of cultivable species in floating or submerged structures

General aspects of infectious pathology.

Infectious diseases.

Non-infectious diseases.

Influence of biotoxins on crops.

Disease diagnostic techniques.

Prevention of diseases.

Prophylaxis.

5. Conditioning of the final product grown on floating or submerged structures

Classification and content systems.

Quality criteria for individuals.

Transportation of individuals.

Preparing individuals for marketing or repopulation.

Cleaning, sagging and repairing the mussel.

Applicable Legislation.

6. Managing production data applicable to suspended systems

Stock, warehouse, and inventory management.

Collection and processing of data.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Associated Competition Unit, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional or former trainer profile:

1.-Domain of knowledge and techniques related to the fattening of bivalve molluscs on suspended systems, which shall be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

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

2.-Accredited pedagogical competence according to what the competent administrations establish.

TRAINING MODULE 2: FATTENING MOLLUSKS IN PARK

Level: 2

Code: MF0284_2

Associated with UC: Cultivate Bivalve Molluscs in Park

Duration: 210 hours

Assessment capabilities and criteria:

C1: Select the equipment and materials applicable to each phase of the crop in the park or marisquero bank, following the regulations of prevention of occupational risks and environmental protection.

CE1.1 Describe the characteristics of the structures and dimensions of the area to adapt the production needs at each stage of the crop.

CE1.2 Perform an inventory of material resources for an bounded ecosystem.

CE1.3 Explain the substrate preparation procedures for the culture.

CE1.4 Define the prevention and control systems of predators, competitors and embedded organisms.

CE1.5 In a practical scenario of selecting equipment and materials applicable to each phase of the crop:

-Select the material to develop each crop phase.

-Develop a "usage" maintenance program for facilities, materials, and equipment.

CE1.6 In a practical scenario of growing bivalve molluscs in the park or marisquero bank:

-Identify the park by taking coordinates or topographical action.

-Perform representative park sampling to determine the conditions in which the substrate and pre-existing populations are located.

-Relate the results of the sampling and measurements with the crop type according to the zone.

-Organize pre-seeding substrate conditioning operations.

C2: Adapt the development of the production plan to the availability of personnel and materials in accordance with the regulations on the prevention of occupational risks and environmental protection.

CE2.1 Classify and characterize the stages of the productive process of each species.

CE2.2 Develop a schedule of production activities using the corresponding Gantt chart.

CE2.3 Define human resources for each phase of the crop.

CE2.4 Identify the safety and hygiene measures in relation to the use of facilities and equipment and clothing for the staff.

CE2.5 In a practical scenario for the fattening of mollusks in the park:

-Record production data and identify the most relevant data for reporting.

-Develop statistics that record the physical and chemical parameters of the crop.

-Compare the information obtained from the evolution of the culture with the protocols and the historical production data.

C3: Select the system for obtaining individuals and assess the quality of the seed by applying the pre-established criteria to achieve the estimated production in the areas of fattening following the regulations of environmental protection.

CE3.1 Describe the eligibility criteria for the seed obtained by applying protocols.

CE3.2 Relate seed collection with management of park resources.

CE3.3 Describe the characteristics that the substrate must have in order to favor the recruitment of the species.

CE3.4 Identify terrain conditioning techniques that facilitate natural recruitment.

CE3.5 Identify the transport conditions of the harvested seed from the natural environment to maintain it with the quality established in the protocols.

CE3.6 In an alleged practice of establishing individuals:

-Set the physical-chemical parameters for the species ' stablulation.

-Plan media and facilities to establish individuals in conditions according to protocols.

-Calculate the number of individuals to be established per unit of surface.

-Determine and register the culture parameters.

-Detect and evaluate the presence of competitors and predators to organize sanitized operations.

CE3.7 In a scenario of seed selection for fattening:

-Choose the technique for seed collection.

-Determine the amount of seed that can be extracted based on the performance of the park.

-Estimate the seeding density to reach the intended productions.

C4: Control the evolution of crops in the park to achieve a scheduled production.

CE4.1 Recognize the culture systems for each species.

CE4.2 Identify environmental conditions and crop densities in the production phases according to protocols.

CE4.3 Describe the epibionte cleaning techniques of the culture structures to maintain the environmental conditions of the culture.

CE4.4 Describe the sampling techniques of both the cultivated biological material and the reclings.

CE4.5 Set a sampling schedule to track population growth.

CE4.6 Define the types or systems of classifications and disdoubles or rareos to optimize production.

CE4.7 In a practical scenario of crop evolution:

-Select the housing system based on the evolution of the crop.

-Perform sampling and interpret the data according to statistical criteria to determine the timing of classifications and undoubles.

-Detect the presence of predators and epubonites that alter the culture conditions.

-Perform the distribution of biomass based on park conditions.

-Calculate growth and mortality over the growing period to predict its evolution.

-Identify possible contingencies that produce alterations and propose alternatives to minimize their effects.

-Perform the change of structures, if applicable in the prefattening, by applying protocols.

C5: Organize and/or perform the sampling for analysis and detection of pathological processes in parks, applying the measures of prevention and control of the culture according to established protocols.

CE5.1 Rate pathological processes and define action measures that minimize losses.

CE5.2 Identify abnormal symptoms and situations that can be associated with disease.

CE5.3 List the causes of mortality, their risks and consequences for the development of the crop.

CE5.4 Describe hygiene and prophylaxis specifications for facilities, materials, and equipment to be in a state of use.

CE5.5 Describe the methods of obtaining, preparing, and sending samples for analysis to a specialized laboratory.

CE5.6 In a practical scenario of sampling in the culture:

-Collect samples for analysis of biotoxins and contaminants.

-Interpret changes in the environment and the behavior of individuals who may indicate the existence of pathologies.

-Take samples from individuals and prepare them for delivery to a specialized laboratory.

-Interpret the analysis of the laboratories and/or data provided by the official centers for the adoption of preventive measures.

C6: Organize the extraction and conditioning of the final product, applying the quality criteria and the default protocols according to your destination.

CE6.1 Recognize the influence of crop operations and manipulation on the quality of individuals.

CE6.2 Describe the harvesting and selection processes of the final product according to species.

CE6.3 Determine the fishing gear and techniques for the extraction tasks of each species.

CE6.4 Describe the manipulation processes of individuals according to their destination.

CE6.5 In a final product harvest scenario:

-Determine the quality of individuals by applying protocols.

-Set the extraction calendar based on the sampling and marketing criteria.

-Perform the harvest and selection of individuals according to established protocols.

-Conditioning the product in conditions for marketing.

Capabilities whose acquisition must be completed in a real workbench:

C1 with respect to CE1.5 and CE1.6; C2 to CE2.5; C3 to CE3.6 and CE3.7; C4 to CE4.7; C5 to CE5.6; C6 to CE6.5.

Other capabilities:

Adapt to the specific organization of the company integrating into the system of technical-labor relations.

Interpret and execute the instructions you receive and take responsibility for the work you do, communicating effectively with the right person at any time.

Organize and execute the activity according to the instructions received, with quality and safety criteria, applying the company's specific procedures.

Habit to the business rate of the company by meeting the daily performance goals defined in the organization.

Show at all times an attitude of respect towards the company's peers, procedures and internal rules.

Contents:

1. Biology of species in natural banks and in parks

Taxonomy.

trophic relationships in an ecosystem.

Anatomy, physiology and ecology of species of commercial interest.

Population dynamics.

Cultivation facilities: parks and natural banks.

Selection of parks. The level of tide, slope, sediment, salinity, among others.

Facilities for fattening. Boxes on easels, plots of land covered with net with or without fence.

Crop and protection structures.

Crop and protective equipment and elements.

Auxiliary machinery.

Disinfecting and cleaning installations.

2. Technology associated with mollusc culture in the area

Mollusc culture systems (over-raised and over-bottom or unprotected).

Production cycles for each species.

Methods for obtaining seed: capture in the natural environment and recruitments.

Seed quality criteria obtained for sowing.

Conditioning the substrate.

Individuals ' Stables.

Crop parameters and conditions.

nutritional requirements according to crop species.

Sampling techniques.

Quality criteria for individuals. Condition indexes.

Undoubles, rareos, and mollusc classifications.

Marking arts.

Legislation applied to mollusc culture.

3. Pathology of species in natural banks and parks

General aspects of infectious pathology.

Infectious diseases.

Non-infectious diseases.

Influence of biotoxins on crops.

Prophylaxis and prevention of culture.

Healthcare criteria and disinfection.

4. Preparation of the final product grown in parks

Classification and content systems. Product quality criteria.

Transportation of individuals.

Conditioning of individuals after harvest for marketing or restocking.

Applicable Legislation.

5. Managing production data

Stock, warehouse, and inventory management.

Collection and processing of data.

6. Natural resource management

Improvement and conditioning of natural banks.

Control of the extractive effort.

Performance of natural banks.

Protected species.

Applicable Legislation.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Associated Competition Unit, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional or former trainer profile:

1.-Domain of knowledge and techniques related to the cultivation of bivalve molluscs in the park, which will be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

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

2.-Accredited pedagogical competence according to what the competent administrations establish.

ANNEX IV

Professional qualification: Production in aquaculture hatchery

Professional Family: Maritime-Pesquera

Level: 2

Code: MAP101_2

General Competition

Organize and/or perform activities related to reproduction and cultivation in the early stages of development of aquaculture species, according to quality criteria, in the field of their competence, environmental and occupational risk prevention regulations in force.

Competition Units

UC0285_2: Play and incubate aquaculture species

UC0286_2: Cultivate Larvae

UC0287_2: Cultify postlarvae, seeds, and fry

Professional Environment

Professional Scope

Develops its professional activity in the area of reproduction, larval culture and post-larvae cultivation, seeds or fry, dedicated to the production in aquaculture breeding, in entities of public nature or private, small, medium, large or micro-sized enterprises, research centres and marshmists, both self-employed and self-employed, regardless of their legal form. It develops its activity, depending on its case, functional and/or hierarchically of a superior. You may have staff in your position at times, for seasons or in a stable way. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in the productive maritime-fisheries sector, in the sub-sector related to aquaculture, in the productive activities of breeding of fish, molluscs or crustaceans in which processes of egg production are developed, larvae and fry.

Relevant occupations and jobs

The terms of the following relationship of occupations and jobs are used with a generic and omnicomprensivo character of women and men.

Fish workers in marine waters

Workers in the reproduction of fish in inland waters

Workers in the larval culture of fish in marine waters

Mollusc workers

Workers in mollusc larval culture

Crustacean workers

Workers in the larval culture of crustaceans

Associated Training (600 hours)

Training Modules

MF0285_2: Reproduction and incubation of aquaculture species (210 hours)

MF0286_2: Larvary (270 hours)

MF0287_2: Post-larval culture (120 hours)

COMPETITION UNIT 1: PLAY AND INCUBATE AQUACULTURE SPECIES

Level: 2

Code: UC0285_2

Professional Realizations and Realization Criteria:

RP 1: Verify that the facilities are ready to develop the acclimation and conditioning of the players, induction of the laying and incubation according to the internal rules of work.

CR 1.1 The inventory of materials and equipment available for the maintenance of players, the reproduction of the same and the incubation of larvae is performed to check their operability.

CR 1.2 Control equipment and systems are verified to check their operation.

CR 1.3 The status of the substrate is verified on the basis of the predetermined requirements for each species.

CR 1.4 The water supply and drainage systems of the growing tanks are checked to ensure that they allow the circulation of the established water flows, having their modification or repair in place. required case.

CR 1.5 The tanks and materials are disinfected and prepared for use, verifying that it has been carried out in accordance with the internal rules of work and using the specific means and equipment.

CR 1.6 The consumable stock is controlled taking into account the life of the consumables, making the appropriate modifications to the inventory after communicating the supply needs.

RP 2: Develop the work schedule under the production plan, adjusting to the regulations for the prevention of occupational risks and environmental protection, and manage the production data in a way that is facilitated their subsequent analysis.

CR 2.1 The workload is distributed among the staff in charge, taking into account their availability and expertise, taking into account the means available and the activities to be carried out.

CR 2.2 The operations performed by the staff in charge are checked that are performed in a synchronized manner, to avoid mismatches in production.

CR 2.3 The operations defined in the work programme are verified to have been carried out in compliance with the internal rules of the work area and with the personal equipment fixed.

CR 2.4 Information for the development of the activity is transmitted to the staff in a clear and continuous manner, communicating to their superiors, if appropriate, the training needs related to their area of job.

CR 2.5 The reports are drawn up with the data obtained in the development of the work programme to enable its analysis and the proposed modifications are proposed in the light of the results of the production.

CR 2.6 The records of the conditions and the phases of the crop are checked that they have been covered, as well as the corresponding to the state of the warehouses according to internal rules of work.

RP 3: Monitor and/or perform the activities for obtaining, acclimatization and conditioning of players in order to obtain the production plan as required.

CR 3.1 The procedures used in the capture and transport of specimens are checked for each species, verifying the arrival of the individuals to the facility and that their characteristics meet the standards internal work.

CR 3.2 The new players are sampled, selected and marked, according to established procedures, to obtain a controlled stock and to ensure the supply of gametes/eggs and larvae to enable the planned production plan.

CR 3.3 The physical-chemical parameters of the medium are controlled and adapted to achieve the acclimation of the players to the conditions of the installation.

CR 3.4 Player batches are subject to the thermoperiod and photo-period cycles established for each species for production plan compliance.

CR 3.5 The feeding diets established in the company's internal rules are elaborated and administered to satisfy the nutritional requirements of the species in the acclimation, reproduction, and ripening, putting and resting.

CR 3.6 Individuals are sampled with the periodicity set out in the company's internal rules to verify their evolution and their maturation status.

CR 3.7 The maturation and timing of the development is induced by specific techniques as set out in the company's internal rules for each species.

RP 4: Perform and/or supervise the obtaining and selection of eggs and embryos to obtain viable individuals in accordance with the production plan.

CR 4.1 The gametes to perform the fertilisation are obtained artificially in case the species requires it, following the established guidelines.

CR 4.2 The presence of natural or induced sunsets is visually detected and eggs, larvae or players are removed from the culture tank using the means depending on the species.

CR 4.3 The quality of the gametes, fertilised eggs and larvae is controlled and recorded, taking into account the parameters previously established, whether or not to decide their incubation step or the larval culture tanks.

CR 4.4 The conservation of gametes is performed by applying the techniques according to the established internal rules.

RP 5: Control the incubation of the put to obtain viable eggs and/or larvae, and to condition them for shipment and planting or for marketing, according to the internal rules of work.

CR 5.1 The physico-chemical parameters are controlled to fit those set for incubation.

CR 5.2 Eggs that are considered non-viable are removed by monitoring that is performed according to internal rules of work.

CR 5.3 The evolution of the embryonic development of the batch in incubation is proven to be performed in compliance with the established quality parameters.

CR 5.4 The eggs and/or larvae are counted, and quality control is performed, conditioning them for shipment to the larval breeding facility or for marketing by meeting the established specifications.

CR 5.5 The coordination with the responsible for the breeding area is established under the supervision of its superior, to carry out the shipment of the incubated material, on the basis of the internal rules of work by the management technique.

RP 6: Detect the existence of indicators of pathological problems in reproduction and incubation and to monitor and/or carry out prevention and control measures according to the internal rules of work prior to communication their superiors.

CR 6.1 Samples are collected as set out in the internal rules of work for external and internal health controls.

CR 6.2 The therapeutic treatments prescribed by the relevant controller are applied according to their specifications.

CR 6.3 The vaccine application is monitored and performed according to internal rules of work.

CR 6.4 The presence of external symptoms, as well as changes in behavior or other indicators of pathological problems, are communicated to the superiors clearly and quickly.

Professional Context:

Production media:

General equipment of a playback unit. Equipment for measuring the conditions of the culture medium. Utensils and equipment for the capture, manipulation and identification of individuals. Machinery for the manufacture of feed and food/food dispensers. Laboratory material. Material for the preservation of samples, raw materials and products. Material for the sampling and processing of samples. Material for the administration of therapeutic treatments and/or vaccines. Cleaning and disinfection systems. Personal protective equipment (EPIs).

Products and results:

Embryonic eggs and/or viable larvae of fish, molluscs and crustaceans.

Information used or generated:

General outline of the operation of the installation. Manuals for the use of chemical products. Specific production plan for the area. Inventory of materials, chemicals and equipment. Internal rules of work. Sanitary control manual. Technical manuals for the maintenance of equipment or systems. Quality criteria for this phase of cultivation.

COMPETITION UNIT 2: GROW LARVAE

Level: 2

Code: UC0286_2

Professional Realizations and Realization Criteria:

RP 1: Check that facilities, control systems, equipment, and material are prepared for larvae culture activities as set out in the production plan.

CR 1.1 The inventory of available materials and equipment is performed for the initiation and continuity of the larvae culture by checking their suitability to develop the activity according to the production plan, communicating the incidents to their superiors.

CR 1.2 The operation of equipment and control systems is verified by comparing it with preset parameters, ordering its review, tuning and repair in case of failure and checking that the result ensures the process.

CR 1.3 The status of the substrate is verified to be appropriate taking into account the requirements of each species.

CR 1.4 The water supply and drainage systems of the growing tanks are checked to permit the circulation of the established water flow, with modification or repair in the opposite case.

CR 1.5 Coordination with phytoplankton and zooplankton production managers is established under the supervision of their superior, to ensure the supply of both areas in the growing stages, complying with the production plan.

CR 1.6 The disinfection of the tanks and materials, as well as the preparation for their use, are verified to be carried out according to the internal rules of work and with the specific means and equipment.

CR 1.7 The consumable stock is controlled by taking into account the shelf life of the consumables, communicating the supply needs, and making the inventory modifications.

RP 2: Develop the larval culture work program according to the production plan and perform production data management so that its subsequent analysis is facilitated.

CR 2.1 The workload is distributed among the staff, taking into account their availability and specialization, taking into account the means available and the activities to be carried out, checking that the tasks are carried out synchronised.

CR 2.2 Personal equipment is checked to be available to area workers using it according to internal rules of work.

CR 2.3 The operations defined in the work programme are carried out, checking compliance with the internal rules of the work area, in line with the regulations on the prevention of occupational risks and environmental protection.

CR 2.4 The information to develop the activity is transmitted to the staff in charge of the activity clearly and continuously.

CR 2.5 The growing conditions, as well as the entry and exit of individuals are recorded, checking that they have been covered according to internal rules of work.

CR 2.6 The status of the warehouses, in reference to all the consumable material used in your work area, is recorded by checking that it has been covered according to internal rules of work.

CR 2.7 The reports are prepared with the above data to make your analysis possible and the modifications that are considered according to the production results are proposed.

RP 3: Monitor and/or perform the removal and seeding of larvae to the growing tanks following the established guidelines.

CR 3.1 The coordination with those responsible for phytoplankton and zooplankton is established, under the supervision of their superior, to determine the time of the larvae seeding.

CR 3.2 Mollusc Larvae are classified and selected taking into account quality and size criteria.

CR 3.3 The larvae are distributed in the culture tanks according to their availability and in the conditions of each species, and taking into account the internal rules of work.

RP 4: Control and track the daily larval culture tank according to internal rules of work and changes in previously scheduled stabling conditions.

CR 4.1 The physico-chemical parameters of culture are controlled and determined or made appropriate modifications in accordance with the internal rules of work.

CR 4.2 The quantity and quality of phytoplankton and zooplankton in the culture medium is controlled, and the amount, type and size of live feed required in the larval phases is administered following the procedures. set.

CR 4.3 The evolution of larval development is controlled according to internal rules of work.

CR 4.4 The substrate to be used for fixation, on the basis of the requirements of each species, is determined by periodic sampling in order to establish the performance thereof.

CR 4.5 The siphoning and/or removal operations of organic debris from the culture tank are monitored by checking that they are performed with the frequency and criteria set.

CR 4.6 Samplings to learn about the development, quality and/or growth of the larvae are performed and/or monitored according to the internal rules of work.

CR 4.7 The densities and biomass values in the larval culture tanks are adjusted according to the conditions set for each species.

RP 5: Detect the existence of indicators of pathological problems in the larvae culture process, and monitor and/or perform prevention and control measures according to the internal rules of work, prior to communication to their superiors.

CR 5.1 Samples are collected in the form and periodicity established to carry out routine health checks or at the expense of the occurrence of signs or symptoms, being processed through their own laboratory or external.

CR 5.2 The therapeutic treatments prescribed by the relevant controller are applied according to their specifications.

CR 5.3 The application of vaccines is monitored and/or performed according to internal rules of work.

CR 5.4 The presence of external symptoms, as well as changes in behavior or other indicators of pathological problems, are communicated to the superiors clearly and quickly.

RP 6: Schedule, perform and/or monitor the selection, classification, and conditioning of the final product (larvae) for marketing or shipment according to the internal rules of work.

CR 6.1 The final quality of the larvae is controlled according to the parameters of quality and quantity previously established.

CR 6.2 The classification and selection of the larvae is monitored and/or performed according to their origin and criteria of size and quality, if necessary and the species permits.

CR 6.3 The larvae are conditioned according to the internal rules of work for their transfer to another facility or to continue their cultivation in another area within the facility.

CR 6.4 The number of larvae in each tank is estimated on the basis of internal labour standards.

CR 6.5 Coordination with phytoplankton and zooplankton production managers is established under the supervision of their superior, to perform the transfer of the individuals at the time determined by the cycles. of production.

Professional Context:

Production media:

General equipment of a larval culture unit. Cleaning and disinfection materials. Equipment for measuring the conditions of the culture medium. Utensils and equipment for the reception, sowing and larval development of individuals. Equipment for the preparation, enrichment and dosing of the diets. Laboratory material. Material for the preservation of samples, raw materials and products. Material for the sampling and processing of samples. Material for the administration of therapeutic treatments and/or vaccines. Personal protective equipment (EPIs).

Products and results:

Postlarvae of crustaceans, mollusc seeds and fish fry, viable.

Information used or generated:

General outline of the operation of the installation. Specific production plan for the area. Inventory of materials, chemicals and equipment. Internal rules of work. Quality criteria for each phase of the larval culture.

COMPETITION UNIT 3: GROW POSTLARVAE, SEEDS, AND FRY

Level: 2

Code: UC0287_2

Professional Realizations and Realization Criteria:

RP 1: Verify the state of the facilities, control systems, equipment and material for the development of the activities of the cultivation of postlarvae, seeds or fry, following internal rules of work.

CR 1.1 The inventory of available materials and equipment is performed for the start and continuity of the crop, verifying its suitability to develop the activity according to the production plan.

CR 1.2 The operation of equipment and control systems is verified by comparing it with preset parameters, ordering its review, tuning and repair in case of failure and checking its result.

CR 1.3 The status of the substrate is verified to meet the requirements of each species.

CR 1.4 The water supply and drainage systems of the growing tanks are checked to permit the circulation of the established water flow, with the necessary modification or repair if necessary.

CR 1.5 The coordination with the phytoplankton production manager is established under the supervision of its superior, to ensure the supply in the growing stages by fulfilling the production plan.

RP 2: Develop the post-larvae, seed, or fry culture work program according to the production plan, and manage production data so that further analysis is provided.

CR 2.1 The workload is distributed among the staff, taking into account their availability and expertise, taking into account the means available and the activities to be performed.

CR 2.2 The operations of the personnel in charge are checked that are performed synchronously in your work area, avoiding mismatches in production.

CR 2.3 Personal equipment is checked to be available to area workers using it according to internal rules of work.

CR 2.4 The operations performed within the area are checked by ensuring that they are carried out in compliance with the internal rules of work, in accordance with the regulations for the prevention of occupational risks and protection. environmental.

CR 2.5 Information for the development of the activity is transmitted to the staff in charge of clear and continuous form, and if appropriate, the training needs related to their area of training are communicated to their superiors. job.

CR 2.6 The growing conditions, as well as the entry and exit of individuals are recorded by checking that they have been covered according to internal labour standards.

CR 2.7 The status of the warehouses, in reference to all the consumable material used in your work area, is recorded by checking that it has been covered according to internal rules of work.

CR 2.8 Reports are prepared with the records data to make your analysis possible and the modifications that are considered based on the production results are proposed.

RP 3: Monitor, coordinate, and/or perform individuals ' receiving and stabling activities according to internal rules of work and managing production data to facilitate their analysis back.

CR 3.1 Coordination with phytoplankton production managers is established, under the supervision of their superior, to prepare the facility and to perform the reception of the individuals on the basis of the standards internal work.

CR 3.2 The transfer from the larval breeding facility is carried out to the nursery or seed tanks under the conditions laid down in the internal labour standards for each species.

CR 3.3 The postlarvae are distributed in the growing tanks based on criteria of density, size, quality and growing conditions for each species.

RP 4: Control and track culture to obtain postlarvae, seeds, and alevines of the required quality according to internal rules of work.

CR 4.1 The physico-chemical parameters of culture are controlled and adjusted, following internal rules of work and making appropriate modifications, to maintain crop conditions.

CR 4.2 The amount of food is calculated depending on the biomass and the growing conditions.

CR 4.3 The quantity, quality, type and size of food is controlled, depending on the size of the individuals and the growing conditions, regulating the supply manually or automatically with the frequency and the established procedures.

CR 4.4 The siphoning or removal of the food, waste and casualty remains of the tanks is monitored and/or performed daily in the form established to maintain the culture in hygienic conditions and readjust the power.

CR 4.5 Samplings are programmed and performed with the established frequency, to know the growth and survival of individuals, according to standardized standards or internal rules of work.

CR 4.6 Individuals are classified and accounted for by weight/weight, establishing homogeneous lots with the frequency determined by the evolution of the crop.

CR 4.7 The quality of the individuals is determined as long as the size of the individuals allows to identify the deformities for each species, removing those that do not conform to the established criteria.

CR 4.8 Disdoubles of individuals are performed based on density and biomass criteria.

RP 5: Detect the existence of indicators of pathological problems in the process of cultivation of postlarvae, seeds and fry, and to monitor and/or carry out prevention and control measures according to the internal rules of work, prior to communication to their superiors.

CR 5.1 Samples are collected in the form and periodicity set out in the internal labour standards, to carry out routine health checks or at the expense of the occurrence of signs or symptoms, samples through either own or external lab.

CR 5.2 The therapeutic treatments prescribed by the relevant controller are applied according to their specifications.

CR 5.3 The vaccine application is monitored or performed according to internal rules of work.

CR 5.4 The presence of external symptoms, as well as changes in behavior or other indicators of pathological problems, are clearly and quickly communicated to the superiors.

RP 6: Schedule, perform and/or monitor the selection, classification, and conditioning of the final product for marketing or shipment according to the internal rules of work.

CR 6.1 Samples are collected according to criteria established in the internal rules of work to determine the final quality, size and dispersion of the individuals.

CR 6.2 The end product is classified, selected, and grouped based on the results of the sampling and according to the sales criteria.

CR 6.3 The fasts are set according to the size of the individuals and the temperature and salinity are adjusted to facilitate the transfer of the same.

CR 6.4 Molluscs are conditioned by adjusting the conditions of the culture medium to the conditions of the target zone.

CR 6.5 Individuals are in the middle of transportation following internal rules of work.

Professional Context:

Production media:

General equipment of a post-larvae, seed and fry growing unit. Cleaning and disinfection materials. Equipment for measuring the conditions of the culture medium. Utensils and equipment for the reception, cultivation and transfer of individuals. Equipment for the preparation, enrichment and dosing of the diets. Laboratory material. Material for the taking, processing and preservation of the samples. Material for the administration of therapeutic treatments and vaccines. EPIS (Personal Protective Equipment).

Products and results:

Seeds and juveniles suitable for fattening.

Information used or generated:

General outline of the operation of the installation. Technical maintenance manuals and instructions for use of equipment and systems. Personnel relationship in the work area. Specific production plan for the area. Health history of each batch. Shelf-life, use and storage modes of perishable products. Internal rules of work. Power tables. Sanitary control manual. Quality criteria during cultivation and for the final product.

TRAINING MODULE 1: REPRODUCTION AND INCUBATION OF AQUACULTURE SPECIES

Level: 2

Code: MF0285_2

Associated with UC: Play and incubate aquaculture species

Duration: 210 hours

Assessment capabilities and criteria:

C1: Relate the endowment of a reproduction and incubation facility with each phase of the crop according to production forecasts, and in accordance with the regulations on the prevention of occupational risks and the environment.

CE1.1 Describe the features of the installation to meet the needs of a given production.

CE1.2 Take stock of material needs to apply protocols at each crop stage.

CE1.3 Describe asepsis and disinfection procedures for materials, media, and growing equipment that require it.

CE1.4 Identify the characteristics of the substrate for the conditioning of the players in the species that require them.

CE1.5 In a practical assumption of endowment of a playback and incubation facility:

-Perform usage maintenance activities and differentiate them from specialized maintenance tasks.

-Select the material to develop each crop phase.

C2: Adapt a work program by taking into account materials, equipment, and personnel, in accordance with the regulations on the prevention of occupational risks.

CE2.1 Describe the activities that must be performed to achieve the objectives set out in a Production Plan.

CE2.2 Identify the material and human resources for each phase of the crop.

CE2.3 List and synchronize Production Plan tasks taking into account available means and personnel.

CE2.4 Identify safety and hygiene measures regarding the use of facilities and equipment.

CE2.5 In a working scenario of a work program:

-Perform a schema where the installations and equipment are listed to apply the Production Plan.

-Develop statistics that are syntheticon the development of the culture phases.

-Select relevant data for reporting on the production plan application.

CE2.6 In a practical scenario about production incidents:

-Identify possible causes and propose modifications to minimize such incidents.

C3: Interpret and apply player stock management processes to achieve scheduled production of the sets, complying with environmental regulations.

CE3.1 Describe the fundamental phenotypic criteria for player selection.

CE3.2 Explain the transport and stabling conditions of the selected specimens.

CE3.3 Define the physico-chemical parameters for the conditioning and maturation of the players.

CE3.4 Identify the sampling and marking procedures of the players to control their evolution.

CE3.5 Relate conditioning conditions to the processes of the maturation of individuals.

CE3.6 In the practical assumption to recognize the anatomical characteristics of the cultivated species:

-Identify species susceptible to cultivation.

-Perform the dissection of reproductive individuals by differentiating body organs.

CE3.7 In a practical scenario for the housing and maturation of the players:

-Calculate number of copies and establish the relative ratio of sexes taking into account a defined Production Plan.

-Elaborate photoperiods and/or thermoperiods to obtain scheduled programming of the sets.

-Measure, record the physico-chemical parameters of the player tanks and check that they conform to the preset ones.

-Select diets on the basis of dietary habits and nutritional requirements of players in reproductive stages.

CE3.8 In a scenario of player maturation control:

-Identify equipment and materials for player manipulation.

-Perform the marking of individuals by applying protocols.

-Evaluate the maturation status of the players by applying protocols.

C4: Apply playback techniques using those methods to tailor the viability and quality of the put to the production plan.

CE4.1 List the set types and select the set for each species.

CE4.2 Describe the techniques of induction to the putting of the cultivable species.

CE4.3 Recognize gamete conservation techniques to maintain their viability.

CE4.4 Identify equipment and materials to induce the sets and preserve the gametes.

CE4.5 Citrate the criteria for the assessment of the gametes and/or the quality of the gametes.

CE4.6 In a scenario of applying playback techniques:

-Perform the collection of natural settings by applying protocols.

-Make the collection of gametes in the species that require it.

-Recognize the gametes of the crop species.

-Rate the quality of the gametes, eggs, and larvae by applying protocols.

-Perform the fecundation of the gametes and calculate the percentage of fecundation by applying protocols.

C5: Organize the incubation and transfer processes of embryonic larvae and eggs in accordance with internal working standards and applying established quality controls.

CE5.1 Identify the collection systems for embryonic eggs and larvae of different species.

CE5.2 Define the environmental conditions for the evolution of the incubation of the crop species.

CE5.3 Recognize the stages and stages of embryonic and larval development of crop species.

CE5.4 Identify quality criteria for eggs and/or larvae according to protocols.

CE5.5 Describe egg and/or larvae preparation systems for marketing or moving.

CE5.6 In a practical scenario of organizing incubation and moving larvae and embryonic eggs:

-Perform counts and check that the development of the crop conforms to the preset conditions.

-Measure, record, and adjust the physical-chemical parameters for embryonic development.

-Remove non-viable eggs by applying protocols.

-Carry out larvae and/or eggs and assess their quality by applying the protocols.

-Perform the removal of larvae or eggs under pre-established conditions.

C6: Recognize pathological processes in the reproduction and incubation phases of aquaculture species by applying prevention and control measures according to defined protocols.

CE6.1 List sources of contamination, their risks and consequences in the reproductive process.

CE6.2 Interpret changes in the environment and the behavior of individuals as well as the appearance of symptoms that may indicate the existence of pathologies.

CE6.3 List the methods of prevention and control of diseases that can be applied in aquaculture to minimize pathologies.

CE6.4 Describe the methods of obtaining, preparing, and sending samples for analysis to specialized laboratories.

CE6.5 In a scenario of pathological process recognition:

-Identify the points that can cause contamination processes in the crop.

-Relate hygiene techniques to media and equipment to perform them.

-Prepare and apply treatments according to established protocols.

-Collect samples and prepare them for delivery to a specialized lab.

Capabilities whose acquisition must be completed in a real workbench:

C1 with respect to CE1.5; C2 with respect to CE2.5 and CE2.6; C3 with respect to CE3.6, CE3.7 and CE3.8; C4 with respect to CE4.6; C5 with respect to CE5.6; C6 with respect to CE6.5.

Other capabilities:

Adapt to the specific organization of the company integrating into the system of technical-labor relations.

Interpret and execute the instructions you receive and take responsibility for the work you do, communicating effectively with the right person at any time.

Organize and execute the activity according to the instructions received, with quality and safety criteria, applying the company's specific procedures.

Habit to the business rate of the company by meeting the daily performance goals defined in the organization.

Show at all times an attitude of respect towards the company's peers, procedures and internal rules.

Contents:

1. Anatomy, physiology and ecology

Commercial interest species.

Biology and physiology.

Ecology and distribution (biogeography) of species of commercial interest.

2. Culture facilities for reproduction and incubation

Crop structures (tanks, pools pools).

Equipment and culture elements.

Disinfecting and cleaning installations.

3. Playback

Physiology of reproduction.

Source of the players.

Selection of players.

Transport of the players.

Stabling and conditioning of the players.

Player feed.

Getting on.

Quality of Bets Criteria.

How to store gametes.

4. Incubation

Incubation conditions for crop species.

Embryonic development.

Quality criteria for embryonic eggs and/or larvae.

5. Pathology in reproduction and incubation processes

General microbiology techniques.

General aspects of infectious pathology.

Infectious diseases.

Non-infectious diseases.

Prevention of diseases.

Therapy and prophylaxis.

6. Product preparation resulting from reproduction and incubation

Quality criteria.

Preparation of the larvae for transfer or marketing.

Embryonic egg sorting and counting systems.

Packaging of the embryonic eggs.

Applicable regulations.

7. Managing production data to reproduce and incubate species

Stock, warehouse, and inventory management.

Collection and processing of data.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Associated Competition Unit, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional or former trainer profile:

1.-Domain of knowledge and techniques related to the reproduction and incubation of aquaculture species, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

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

2.-Accredited pedagogical competence according to what the competent administrations establish.

FORMATIVE MODULE 2: LARVAL CULTURE

Level: 2

Code: MF0286_2

Associated with UC: Cultivating Larvae

Duration: 270 hours

Assessment capabilities and criteria:

C1: Relate the endowment of a larvae culture facility with each phase of the crop according to the production forecasts, in accordance with the regulations for the prevention of occupational risks and the environment.

CE1.1 Classify and characterize the stages of the productive process of each species.

CE1.2 Relating the phases of the larval culture to the needs of materials and equipment to develop the crop according to the production plan.

CE1.3 Describe asepsis and disinfection procedures for materials, media, and culture equipment.

CE1.4 Develop a basic maintenance program for control equipment and systems.

CE1.5 Identify the substrate for larval fixation of the species that require it.

CE1.6 In a practical assumption of a larvae culture facility:

-Perform a schema where the growing areas, machines, and installations are listed.

-Calculate food needs for a default production.

-Select the material to develop each crop phase.

C2: Interpreting a production plan for larval culture by adapting it to the material and human resources, in accordance with the regulations on the prevention of occupational risks and environmental protection.

CE2.1 Develop a schedule of production activities based on established protocols.

CE2.2 Describe the activities to be performed by the staff operating in the facility.

CE2.3 Identify safety and hygiene measures regarding the use of facilities and equipment.

CE2.4 In a practical assumption of interpretation of a larval culture plan:

-Inventory the needs of materials, facilities, and equipment to apply protocols at each crop stage.

-Define human resources for each phase of the crop.

-Distribute and synchronize the tasks that must be performed to achieve the objectives set in the Production Plan.

CE2.5 In a practical assumption of interpretation of a larval culture plan:

-Record production data and identify the most relevant data for reporting.

-Develop statistics that record the physical and chemical parameters of the crop.

-Compare the information obtained from the evolution of the culture with the protocols and the historical production data.

C3: Organize the larvae transfer by applying the protocols and taking into account the species ' culture characteristics.

CE3.1 Choose the transfer technique for individuals taking into account critical points.

CE3.2 Relating the characteristics of the larval culture systems with the stabling conditions of the larvae.

CE3.3 Identify larvae classification systems in the species that require it.

CE3.4 In a practical assumption to assess the quality of individuals to start growing:

-Perform biometrics and value the results obtained by applying the protocols.

-Apply count techniques of individuals applying protocols.

-Perform larvae transfer by keeping the crop parameters set.

C4: Monitor the development of the larval culture by applying the techniques established in protocols.

CE4.1 Identify the phases and stages of larval development for cultivable species.

CE4.2 Describe larval culture techniques according to species.

CE4.3 Interpret environmental conditions for crop evolution.

CE4.4 Identify the circumstances of the development of the crop in which it is necessary to make a decision and justify it.

CE4.5 In a practical scenario of the development of larval culture:

-Register and interpret the physical-chemical parameters and check that they conform to the preset ones.

-Relate sampling of individuals with the development of the larval phases.

-Rate the quality of individuals by applying the protocols.

-Identify and organize the removal of morbid, dead individuals and organic matter to prevent changes in cultivation.

-Identify possible contingencies that produce alterations and propose alternatives to minimize their effects.

-Compare the protocols to the evolution of the crop lots and identify deviations.

CE4.6 Identify the nutritional needs of each species and the techniques of making diets for the feeding of the larvae.

CE4.7 In a practical scenario for controlling food supply:

-Determine the quality of the food and prepare it in nutritional conditions according to the stage of the larval culture.

-Calculate the living and inert food to be supplied taking into account the programming of the crop.

-Rate the quality of the remaining food to adjust the supply of the food.

-Choose the plankton harvest/harvest method for each species.

CE4.8 Identify the anatomical characteristics that determine the time to prepare for the fixation of the larvae.

CE4.9 Determine the time to initiate the change of live feed to inert taking into account the protocols.

CE4.10 Describe the specific collectors used in the fixing tanks and select it based on the species.

C5: Recognize pathological processes in larvae culture by applying prevention and control measures according to defined protocols.

CE5.1 List sources of contamination, their risks and consequences for the development of the crop.

CE5.2 Identify the products, equipment and procedures of asepsis and disinfection of common use in aquaculture.

CE5.3 Interpret changes in the environment and the behavior of individuals as well as the appearance of symptoms that may indicate the existence of pathologies.

CE5.4 List the methods of disease prevention and control that can be applied to crops to minimize pathologies.

CE5.5 Describe the methods of obtaining, preparing, and sending samples for analysis in an external lab.

CE5.6 In a scenario of pathological process recognition:

-Determine the doses of the treatments used for disinfection and prophylaxis according to established protocols.

-Collect samples and prepare them for delivery to a specialized lab.

C6: Organize the selection and preparation of the final product (larvae) according to the criteria determined in protocols.

CE6.1 Relate the cultivated species with the final product harvest process.

CE6.2 Recognize the quality criteria of the end product by applying pre-set criteria.

CE6.3 In a scenario of preparing the final product:

-Classify the end product and calculate the number of individuals by applying the protocols.

-Associate species with transport procedures in quality conditions, and analyze critical points.

-Rate the quality of the postlarvae and/or fry based on preset parameters.

-Register, interpret, and control the physical-chemical parameters during harvest and move to another production area to maintain the preset conditions.

-Organize the transfer of postlarvae and/or fry coordinating with other areas to avoid mismatches in production.

Capabilities whose acquisition must be completed in a real workbench:

C1 with respect to CE1.6; C2 with respect to CE2.4 and CE2.5; C3 with respect to CE3.4; C4 for CE4.5 and CE4.7; C5 for CE5.6; C6 for CE6.3.

Other capabilities:

Adapt to the specific organization of the company integrating into the system of technical-labor relations.

Interpret and execute the instructions you receive and take responsibility for the work you do, communicating effectively with the right person at any time.

Organize and execute the activity according to the instructions received, with quality and safety criteria, applying the company's specific procedures.

Habit to the business rate of the company by meeting the daily performance goals defined in the organization.

Show at all times an attitude of respect towards the company's peers, procedures and internal rules.

Contents:

1. Larval culture facilities

Crop structures (tanks, pools pools).

Equipment and culture elements.

Disinfecting and cleaning installations.

2. Larval culture

Larvae types: of molluscs, fish and crustaceans.

Quality criteria for larvae.

Quality criteria for the culture medium.

Larval culture systems.

larval conditioning.

larval development.

Larval feed.

Growth and survival larval.

Sampling, classification, and selection techniques for individuals.

Fixing systems will vary.

Target.

Transport of larvae and fry.

3. Pathology in larval culture

General microbiology techniques.

General aspects of infectious pathology.

Infectious diseases.

Non-infectious diseases.

Prevention of diseases.

Therapy and prophylaxis.

4. Preparation of the final larvae culture product

Quality criteria.

Preparation of the larvae, fry for transfer or marketing.

Classification and content systems.

5. Production data management of the larval culture

Stock, warehouse, and inventory management.

Collection and processing of data.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Associated Competition Unit, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional or former trainer profile:

1.-Domain of knowledge and techniques related to the culture of larvae, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

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

2.-Accredited pedagogical competence according to what the competent administrations establish.

FORMATIVE MODULE 3: POST-LARVAL CULTURE

Level: 2

Code: MF0287_2

Associated with UC: Post-Larvae, Seeds, and Alevines

Duration: 120 hours

Assessment capabilities and criteria:

C1: Set the needs in the facility to perform post-larvae cultivation under the predetermined conditions, and adjust to the regulations of occupational hazards and environmental protection.

CE1.1 Relating the phases of the larval culture with the needs of consumables, materials and equipment to develop the activity according to the production plan.

CE1.2 Describe asepsis and disinfection procedures for materials, media, and culture equipment.

CE1.3 Recognize the characteristics of the substrate and facilities for the conditioning of post-larvae in the species that require it.

CE1.4 In a scenario of organizing a post-larvae culture installation:

-Describe the activities of the maintenance of use and discern them from the tasks of specialized maintenance.

-Select the material to develop each crop phase.

-Calculate food needs for a default production.

C2: Relating a plan for the production of post-larvae cultivation with the human and material resources available, in accordance with the regulations on the prevention of occupational risks and environmental protection.

CE2.1 Sequence the activities of the crop by applying the production protocols.

CE2.2 Relating the tasks of the culture phases to the needs of human and material resources.

CE2.3 Identify safety and hygiene measures regarding the use of facilities and equipment.

CE2.4 In a practical scenario of organizing a post-larvae culture production plan:

-Register the production data and identify the data for reporting.

-Develop statistics that record the physical and chemical parameters of the crop.

CE2.5 In a practical scenario of organizing a production plan for the cultivation of postlarvae:

-Define the culture media, materials, and human resources for each phase of the crop.

-Develop a schedule of production activities using the corresponding Gantt chart.

C3: Describe the transfer processes of individuals taking into account the protocols and the growing conditions for each species.

CE3.1 Choose the system of transfer of individuals taking into account the critical points.

CE3.2 Relate the characteristics of the crop with the stablemate conditions of the postlarvae and/or fry.

CE3.3 Identify classification systems of individuals in the species that require them.

CE3.4 Interpret the quality criteria of post-larvae or fry taking into account the protocols.

CE3.5 Relate the availability of food with the number of individuals to be established.

CE3.6 In an alleged practice of transferring individuals:

-Perform samples from individuals to determine the size of individuals at the start of the crop.

-Apply count techniques for individuals to adjust their stables.

-Select individuals by applying established protocols.

-Perform larvae transfer by maintaining the culture parameters.

C4: Analyze the evolution of postlarvae culture to obtain the quality of the individuals established in the production plan.

CE4.1 Recognize the stages and stages of postlarval development according to the cultivable species.

CE4.2 Relate the physical-chemical parameters of culture and densities with the production phases.

CE4.3 Relate malformations of individuals with growing conditions.

CE4.4 In a practical scenario of the development of larval culture:

-Register and interpret the physical-chemical parameters and check that they conform to the preset ones.

-Identify and organize the removal of morbid, dead individuals and organic matter to prevent changes in cultivation.

-Identify possible contingencies that produce alterations and propose alternatives to minimize their effects.

-Compare the protocols to the evolution of the crop lots and identify deviations.

-Adjust water flow rate based on culture type and protocols.

CE4.5 Identify the nutritional needs of each species to adjust their feed.

CE4.6 Recognize the feeding systems and relate them to the crop species.

CE4.7 In a practical scenario of the development of the larval culture:

-Determine the quality of the food for each phase of the crop.

-Calculate the live or inert food to be supplied based on the protocols.

-Prepare the food in the nutritional conditions according to the culture phase.

-Perform the feed inventory and propose the appropriate purchases.

CE4.8 Interpret the sampling techniques, classification systems, and dedoubters applicable to each species.

CE4.9 In a practical scenario of the development of larval culture:

-Perform the sampling of individuals to determine the timing of classifications and undoubles.

-Select individuals by applying quality control protocols.

C5: Recognize pathological processes in post-larvae culture by applying prevention and control measures according to defined protocols.

CE5.1 List sources of contamination, their risks and consequences for the development of the crop.

CE5.2 Identify the products, equipment and procedures of asepsis and disinfection in aquaculture.

CE5.3 Interpret changes in the environment and the behavior of individuals as well as the appearance of symptoms that may indicate the existence of pathologies.

CE5.4 Identify diagnostic techniques for the detection of pathologies.

CE5.5 List methods of disease prevention and control that may affect crops.

CE5.6 Describe the methods of obtaining, preparing, and sending samples for analysis in an external lab.

CE5.7 In a practical case of pathological processes in the cultivation of postlarvae:

-Recognize the symptoms of dead or dying individuals who may be associated with pathologies.

-Prepare and apply treatments according to established protocols.

-Collect samples and prepare them for delivery to a specialized lab.

C6: Control the selection and preparation of the final product, applying default protocols according to your target.

CE6.1 Relate the harvest process of the final product with the cultivated species.

CE6.2 Recognize the quality of individuals by applying the pre-established criteria.

CE6.3 Describe product conditioning systems according to your destination.

CE6.4 In a scenario of preparing the final product:

-Recognize the critical points for performing the transportation of individuals.

-Collect samples to determine product quality.

-Perform samples from individuals to check whether individuals conform to preset parameters.

-Classify the end product based on the protocols.

-Register, interpret, and control the physical-chemical parameters during harvest and shipment to maintain the established conditions.

-Organize the establishment of the individuals by applying the protocols.

Capabilities whose acquisition must be completed in a real workbench:

C1 with respect to CE1.4; C2 for CE2.4 and CE2.5; C3 for CE3.6; C4 for CE4.4, CE4.7 and CE4.9; C5 for CE5.7; C6 for CE6.4.

Other capabilities:

Adapt to the specific organization of the company integrating into the system of technical-labor relations.

Interpret and execute the instructions you receive and take responsibility for the work you do, communicating effectively with the right person at any time.

Organize and execute the activity according to the instructions received, with quality and safety criteria, applying the company's specific procedures.

Habit to the business rate of the company by meeting the daily performance goals defined in the organization.

Show at all times an attitude of respect towards the company's peers, procedures and internal rules.

Contents:

1. Post-larvae cultivation facilities

Structure of the crop (tanks, pool pools).

Equipment and culture elements.

Disinfecting and cleaning installations.

2. Culture of post-larvae and/or fry

Types of post-larvae of crustaceans.

Types of fish fry.

Post-larvae quality criteria.

Crop systems.

Conditioning of post-larvae.

Development of individuals.

Power.

Growth and Survival.

Sampling, classification, and selection techniques for individuals.

Transportation of individuals.

3. Pathology in post-larval culture

General microbiology techniques.

General aspects of infectious pathology.

Infectious diseases.

Non-infectious diseases.

Prevention of diseases.

Therapy and prophylaxis.

4. Preparation of the final product of post-larval culture

Quality criteria.

Conditioning of individuals.

Preparation of individuals for transfer or marketing.

Classification and content systems.

Individuals ' stablemate systems.

5. Managing post-larvae production data

Stock, warehouse, and inventory management.

Collection and processing of data.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Associated Competition Unit, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional or former trainer profile:

1.-Domain of knowledge and techniques related to the cultivation of postlarvae, seeds and fry, which will be credited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

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

2.-Accredited pedagogical competence according to what the competent administrations establish.

ANNEX V

Professional Qualification: Organization of Lonjas

Professional Family: Maritime-Pesquera

Level: 3

Code: MAP102_3

General Competition

Coordinate and monitor, receive, classify and label for the auction of fishery products, complying with applicable quality, safety and occupational health control regulations.

Competition Units

UC0288_3: Participate in the organization and monitor local conditions, facilities, teams, and staff

UC0289_3: Control the provenance of the product that is receptive to the lonja, ensuring traceability, compliance of the sizes and sanitary hygiene status

UC0290_3: Monitor the receipt, classification, labeling, and exposure of the product in the lonja

Professional Environment

Professional Scope

Develops its professional activity in longings, related to the fishing area, in entities of public or private nature, small, medium, large or micro-sized enterprises, or in other establishments of the reception, exhibition and/or first sale of fishery products for both self-employed and non-profit, irrespective of their legal form. It develops its activity, depending on its case, functional and/or hierarchically of a superior. You may have staff in your position at times, for seasons or in a stable way. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in the marine-fishing sector, within the subsectors related to fishing and shellfish and, in particular, in the productive activity of trade in fish and shellfish.

Relevant occupations and jobs

The terms of the following relationship of occupations and jobs are used with a generic and omnicomprensivo character of women and men.

Lonja Managers

Fishing product warehouse monitors

Longe Samplings

Fishery Product Plant Receive Managers

Associated Training (480 hours)

Training Modules

MF0288_3: Managing slices (150 hours)

MF0289_3: Product control in lonja (180 hours)

MF0290_3: Storage and exposure of products in lonja (150 hours)

COMPETITION UNIT 1: PARTICIPATE IN THE ORGANIZATION AND MONITOR LOCAL CONDITIONS, FACILITIES, EQUIPMENT, AND STAFF

Level: 3

Code: UC0288_3

Professional Realizations and Realization Criteria:

RP 1: Participate in the organization and monitor local conditions to ensure compliance with applicable hygiene-health regulations.

CR 1.1 Work stays are reviewed periodically according to internal working standards ensuring their adjustment to applicable regulations.

CR 1.2 The hygienic status of the download and local or local areas where the product is received, handled and auctioned, is controlled and checked, following the preset plan.

CR 1.3 The ventilation and air conditioning of the local or local where the classification, exposure and auction are performed is verified to maintain the product under the best conservation conditions.

CR 1.4 The lighting of the premises where the product is handled and sold is reviewed to ensure the performance of the tasks, avoiding unwanted overheat of the product.

CR 1.5 Cleaning the drains is checked to ensure that they fulfill their mission to prevent water accumulation in the soil.

CR 1.6 The absence of insects and rodents at the premises of manipulation, storage and sale is controlled with the plans established for this purpose, and following the corresponding regulations.

RP 2: Participate in the organization and monitor the conditions of the facilities to ensure its operation and minimize contamination of the product.

CR 2.1 The hygienic condition of all the installations is checked and their cleaning is organized and carried out according to the applicable regulations and pre-established plan, storing the cleaning products in different places the handling and auction of the product.

CR 2.2 The hygienic and sanitary conditions of the product maintenance chambers are controlled according to internal working standards.

CR 2.3 The operation of use of water and ice delivery systems is verified by ensuring that they comply with applicable regulations.

CR 2.4 Parts relating to any incident on the premises are completed and processed according to established instructions.

RP 3: Participate in the organization and conduct surveillance of work equipment and materials to ensure their status and operation, minimizing product contamination.

CR 3.1 The state of use of work equipment and machinery is checked to ensure that it works.

CR 3.2 The boxes and/or other containers are checked and monitored so that, depending on their shape, material and hygienic condition they are adjusted to the product according to established protocols, stored and managed in the form expected.

CR 3.3 Equipment, scales, and other machinery cleaning operations are performed in the intended manner.

CR 3.4 The computerised system of work is monitored by verifying the operation of the system.

CR 3.5 Parts relating to any incident in equipment and materials are completed and processed according to established instructions.

RP 4: Participate in the organization and carry out the monitoring of the hygienic and sanitary conditions of the handlers for their suitability to the applicable regulations and in order to minimize the contamination of the product.

CR 4.1 The indumentaria used by the handlers, as well as the hygienic-sanitary state of the same, is monitored to verify that they comply with applicable legislation and the established plan.

CR 4.2 Compliance with the preset rules, in terms of the habits of the manipulators, is observed to preserve the product of unwanted damage.

CR 4.3 The distribution of tasks and organization of shifts of the handlers is done to ensure the development of the work.

CR 4.4 The parties to any incident with the lonja workers are covered and processed according to established instructions.

Professional Context:

Production media:

Daily state of the cleaning plan. Thermometers, hygrometers, cold chambers. Parts of maintenance and repair. Parts of incidents. Water boots, work clothes, gloves, caps. Shift and task distribution tables. Cleaning material and products.

Products and results:

Local, facilities, equipment, materials and work utensils in state of use and adjusted to the regulations that affect them. Hygienic-sanitary conditions applied by the handling staff. Organized work shifts. Ice supply. Parts of maintenance, parts of incidents, and completed, processed and/or archived cleaning.

Information used or generated:

Quality control plan. Instructions from the quality control officer. Plan for cleansing, disinterment and de-ratization. Hygiene-sanitary regulations of the fishing product manipulator. Regulations concerning the requirements to be met by the premises, facilities, equipment and utensils intended for fishery products. Maintenance parts, cleaning-up, incident parts, baits control parts. Instructions for use of equipment and machinery and cleaning products.

COMPETITION UNIT 2: CONTROL THE PROVENANCE OF THE PRODUCT THAT IS RECEIVED IN LONJA, ENSURING TRACEABILITY, ADEQUACY OF THE SIZES AND SANITARY HYGIENE

Level: 3

Code: UC0289_3

Professional Realizations and Realization Criteria:

RP 1: Participate in the organization and control the origin of the products landed in the port and/or that will be marketed in the auction to ensure its traceability.

CR 1.1 The origin of the products landed and/or transported by land and which will be sold in lonja is subject to surveillance and control.

CR 1.2 The transport document book is covered with the data for use and is taken into custody according to internal rules of work.

CR 1.3 The provenance of the product is recorded according to the form set out in the applicable regulations.

RP 2: Intervene in the organization and control the sanitary and sanitary conditions and the adequacy of the sizes of the products to guarantee their fitness for consumption.

CR 2.1 The presentation and conditions of maintenance and preservation of the product, prior to the discharge, are proven to be those marked by the legislation and, where appropriate, by the quality plan.

CR 2.2 The hygienic-sanitary state of the product is maintained during discharge within the parameters marked by the legislation and/or quality plan.

CR 2.3 The preparation of samples of the product to be sent to other health control centres is carried out in accordance with the applicable regulations to prevent the alteration of the product.

RP 3: To intervene in the organization and to control the adequacy to the marketing regulations of the products to guarantee their fitness for sale.

CR 3.1 Surveillance on the product landed is carried out according to the instructions received in such a way as to guarantee the fitness of the product for human consumption.

CR 3.2 The verification of the product's freshness and sizes is carried out according to the plan in order to ensure that it is in line with the current legislation.

CR 3.3 The check on the status of development of landed individuals is performed according to the instructions received in such a way as to ensure compliance with the applicable regulations.

Professional Context:

Production media:

Transport document book. Product registration book. Part of the state of the marsquera extraction zone. Freshness recognition states. Applicable rules for the taking and preservation of samples of health interest. Quality control plan. Instructions from the Quality Control Officer. Parts of incidents. Parts of maintenance and preservation of the product during transport.

Products and results:

Compliance with applicable regulations for the product entering the auction. Freshness of fish and seafood received in lonja. Samples for analysis taken and processed. Product registration book and incident parts covered, processed and/or archived.

Information used or generated:

Transport document book, product record book. Applicable rules concerning minimum sizes, vedas or other impediments to the placing on the market of the product (ovadas, biological stoppages, among others), of all species that are receptive. Let's look at freshness recognition. Parts of incidents. Instructions on the taking of samples for analysis of health and/or quality control.

COMPETITION UNIT 3: MONITOR RECEIPT, CLASSIFICATION, LABELING, AND PRODUCT EXPOSURE IN LONJA

Level: 3

Code: UC0290_3

Professional Realizations and Realization Criteria:

RP 1: Perform operations to monitor product receipt, classification, and exposure, complying with workplace risk prevention regulations.

CR 1.1 The formalities or arrangements for carrying out the fishing vessels and discharges are carried out in accordance with a pre-established plan.

CR 1.2 The logistical support tasks during the discharge are monitored in the established manner.

CR 1.3 The verification of the development of the unloading tasks and the handling of the product are carried out in a way that minimises the damage to the product.

CR 1.4 The product, in case of waiting to be auctioned, is maintained in the established cooling and storage conditions.

CR 1.5 Parties concerning any occurrence during receipt and exposure are completed and processed according to internal working standards.

RP 2: Perform operations to monitor product classification by complying with workplace risk prevention regulations.

CR 2.1 Monitoring and classification by size fits the established legal provisions and the previously designed plan.

CR 2.2 The monitoring and classification by freshness status conforms to the applicable regulations and the previously designed plan.

CR 2.3 Parts relating to any incidence during the classification are covered and processed according to internal rules of work.

RP 3: Perform monitoring tasks to obtain product labeling.

CR 3.1 The monitoring and control of the labels is done to check that they meet the legal requirements and characteristics.

CR 3.2 The operation of the labelling machines or the manual manufacture of the labels is subject to control to ensure the accuracy of the data and their compliance with the applicable rules.

CR 3.3 Quality labelling control measures with or without quality are guaranteed to ensure compliance with the requirements specified in terms of freshness, minimum size, art and presentation. correspond.

CR 3.4 Parts relating to any incidence during the labelling are completed and processed according to instructions received.

Professional Context:

Production media:

Electrical machinery, cabs, hooks, pallet, boxes, baskets, among others. Ice, hose, fresh water and salt. Manual and electric forklifts, hydraulic pallet trucks, conveyor belts. Weighers, calibrators, tables, labels, paper and printing ink, standard labels, quality labels and labels, staplers, sack lockers, temperature and humidity controllers, megaphones, computer screens, pulsators electronics, boards, ventilation and drainage systems. Plan of allocation of places of exposure. Plan for cleaning, disinsing and deratization, maintenance and incident parts.

Products and results:

Docking and Download. Product classified, exposed and labelled.

Information used or generated:

Catch and unload requests. Calculation of the volume of fish and shellfish landed according to species and/or provenance. Quality plan. Plan for disinfection, deratization and disinterment. Instructions from the quality manager. Legislation on the rules for the exposure and labelling of fishery products. Technical sheets of the ice. Instruction manual for equipment and machinery. Parts of maintenance and incidents. "Rules of Procedure".

TRAINING MODULE 1: RUNNING SLICES

Level: 3

Code: MF0288_3

Associated with UC: Participate in the organization and monitor local conditions, facilities, equipment, and staff

Duration: 150 hours

Assessment capabilities and criteria:

C1: Detect irregularities in the conditions of facilities, equipment, utensils and manipulators that affect compliance with applicable regulations and/or plan of pre-established quality.

CE1.1 Describe the applicable regulations regarding the hygiene-sanitary requirements applicable to the premises and materials used in the landing of fishery products and in the handling and handling establishments on the ground, to ensure the preservation of fishery products.

CE1.2 Describe applicable regulations regarding food handlers, to minimize contamination of products.

CE1.3 Explain the operative to monitor the conditions of installations, materials and manipulators.

CE1.4 In a scenario of detecting irregularities in the auction:

-Review the conditions of facilities, equipment, utensils and handlers that affect compliance with applicable regulations and/or quality plan.

C2: Control the execution of the method of sanitizing the facilities, equipment and handlers, and the use of the products established to ensure the preservation of the product.

CE2.1 Describe the principles of the HACCP system (Hazard Analysis and Critical Control Points) in accordance with applicable regulations.

CE2.2 Explain the stages for cleaning and disinfecting facilities and equipment and how cleaning products should be stored.

CE2.3 In a scenario of cleaning installations and/or equipment:

-Identify the tools and products to use.

-Describe the cleanup phases of a particular team and/or work zone.

-Explain the storage of the material.

C3: Organize, distribute, and assign tasks to handlers.

CE3.1 Describe the organization of the operators for the development of the activities of the auction.

CE3.2 Identify activities to be developed by operators ensuring compliance with the Occupational Risk Prevention Act.

CE3.3 In a scenario of organizing tasks to the handlers:

-Organize the activities of the operators upon receipt of the product in such a way as to minimize the deterioration of the product.

C4: Recognize, complete, and process maintenance documents, incidents, and sanitary parts.

CE4.1 Identify maintenance documents, incidents, and sanitary parts to comply with applicable regulations and/or quality plan.

CE4.2 Explain the fulfillment and fulfillment of the above documents according to the regulations and/or quality plan.

CE4.3 In an incident occurrence scenario:

-Describe the paperwork to complete and process maintenance documents, incidents, and sanitary parts.

Capabilities whose acquisition must be completed in a real workbench:

C1 with respect to CE1.4; C2 with respect to CE2.3; C3 with respect to CE3.3; C4 with respect to CE4.3.

Other capabilities:

Adapt to the specific organization of the company integrating into the system of technical-labor relations.

Interpret and execute the instructions you receive and take responsibility for the work you do, communicating effectively with the right person at any time.

Organize and execute the activity according to the instructions received, with quality and safety criteria, applying the company's specific procedures.

Habit to the business rate of the company by meeting the daily performance goals defined in the organization.

Show at all times an attitude of respect towards the company's peers, procedures and internal rules.

Contents:

1. Characteristics of construction of the facilities and treatment of fish products in lonja

Buildings and premises: situation.

Pavements, decks and vertical paraments.

Handling and crafting rooms.

Ventilation, lighting.

Water and drains.

Health-hygiene services.

Waste destruction, transformation, or storage systems.

Laboratories and weights and measurements systems.

2. Application of organisation and surveillance techniques in auctions and dispatch centres at source

Using materials.

Devices on conveyor machines.

Drainage systems.

Packaging and container characteristics.

Managing the documentation in the auction. Reports of: maintenance, mechanical incidents, incidents related to handling/manipulators, hygiene-sanitary incidents.

3. Management of procurement, conservation and control of materials and objects in lonja

General and special requirements.

Specific measures.

Authorization requests for new materials: paperwork, opinion, authorization.

Packaging labelling: identification, certification and monitoring.

4. Safety and hygiene and the prevention of occupational hazards in relation to installations, equipment and materials in lonja

Self-control systems based on Hazard Analysis and Critical Control Points (HACCP).

Factors that contribute to the occurrence of disease and prevention measures.

Cleaning and disinfection techniques for facilities, equipment and packaging that are in contact with raw materials.

Cleaning products: features and properties, risks, and mode of use.

Applicable Labor Risk Prevention Regulations.

hygienic-sanitary standards to be met by machines, tools and facilities.

5. Application of hygienic and sanitary standards and the prevention of occupational risks in the handling of food in lonja

Hygiene of the handlers: clothing, hygiene habits, prohibitions, good hygiene and handling practices, relation of personal hygiene measures and facilities with the increase of life useful fish and hazards in food handling.

Associated Risks.

Applicable Labor Risk Prevention Regulations.

Applicable food regulations.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Associated Competition Unit, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional or former trainer profile:

1.-Domain of knowledge and techniques related to the participation in the organization and realization of the monitoring of the conditions of the premises, facilities, equipment and staff of lonja, which I know accredit using one of the following two ways:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

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

2.-Accredited pedagogical competence according to what the competent administrations establish.

TRAINING MODULE 2: CONTROL OF PRODUCTS IN LONJA

Level: 3

Code: MF0289_3

Associated with UC: Control the provenance of the product that is received in lonja, ensuring traceability, compliance of the sizes and sanitary hygiene status

Duration: 180 hours

Assessment capabilities and criteria:

C1: Fulfill and process documents to ensure the traceability of the receiving product.

CE1.1 Identify the origin and destination control documents of the fish products, which are covered in auction, according to the applicable regulations.

CE1.2 Explain the fulfillment and fulfillment of the above documents to ensure product traceability.

CE1.3 In a scenario of receiving a batch of fishery products:

-Describe the procedures for monitoring, covering, and managing the batch identification documents.

C2: Recognize and validate the conditions of preservation, freshness and sizes of the products that are received in lonja, and that the documents are completed and processed.

EC2.1 Explain the techniques and means of conservation of fresh and frozen fishery products to preserve the quality of the fishery products.

CE2.2 Describe the applicable regulations regarding the marketing and freshness and calibration categories of fishery products.

CE2.3 Identify, fill in and process the sanitary and sanitary control documents and parts of incidents according to applicable regulations and/or quality plan.

CE2.4 In a scenario of receiving a batch of fish products:

-Identify their freshness status.

-Determine the size of the specimens and their adequacy to the applicable regulations.

-Meet the appropriate control document.

C3: Verify that sampling is done by following the established protocol.

CE3.1 Identify the sampling technique to be performed taking into account the product characteristics.

CE3.2 Describe the sampling protocol so that the representativeness of the samples is ensured.

CE3.3 In a scenario of receiving a batch of fishery products:

-Perform the sampling according to the established protocol.

Capabilities whose acquisition must be completed in a real workbench:

C1 with respect to CE1.3; C2 with respect to CE2.4; C3 with respect to CE3.3.

Other capabilities:

Adapt to the specific organization of the company integrating into the system of technical-labor relations.

Interpret and execute the instructions you receive and take responsibility for the work you do, communicating effectively with the right person at any time.

Organize and execute the activity according to the instructions received, with quality and safety criteria, applying the company's specific procedures.

Habit to the business rate of the company by meeting the daily performance goals defined in the organization.

Show at all times an attitude of respect towards the company's peers, procedures and internal rules.

Contents:

1. Management of documentation on fish products in lonja

Transport: guides, seats, albarans, health certificates, labels, labels.

Lonja: log books and control books.

Company: health record, administrative record, and responsibilities.

2. Description of the functions linked to the longline stowage

Port police: surveillance functions and planning sheet for attacks.

Vendors: quantities and product types, and rotating order of spaces.

3. Application of the techniques for the conservation of fishery products

Identification and biology of marine species.

Landing, handling and storage equipment for fishery products: handling and operation; detection of faults.

Characteristics and qualities of food-containing packaging.

Fish and seafood quality properties and characteristics.

Factors that affect product quality.

Handling of fish and shellfish (crustaceans: nurseries and packaging).

Handling of fishery products: reception, washing, sorting, weighing, storage.

Effects of conservation measures on the prevention of product deterioration.

Conservation methods: liquid ice/ice, chilled and chilled sea water, freezing, salting, drying and smoking, and preserving.

Causes of decomposition of fish and shellfish.

Handling of waste from fishery products.

4. Regulations concerning the safety and hygiene of fishery products in the storage and exhibition of products in the market

Regulations applicable to the marketing, freshness and calibration categories of fishery products.

Regulations on sampling methods for the control of fishery products intended for human consumption.

Fishing effort regulation regulations: minimum sizes, schedules and scheduled stops.

Regulations aimed at avoiding diseases caused by food: classification of fishery products and human consumption, mollusc purification, bagging.

Microbiological standards, biochemical specifications and tolerances in heavy metals.

Food hygiene regulations for fishery product handlers.

Rules for the identification of fresh and frozen fishery products.

Rules on the treatment of waste from fishery products.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Associated Competition Unit, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional or former trainer profile:

1.-Domain of the knowledge and techniques related to the control of the origin of the product received in lonja, ensuring the traceability, adequacy of the sizes and sanitary sanitary state, which is accredit using one of the following two ways:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

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

2.-Accredited pedagogical competence according to what the competent administrations establish.

TRAINING MODULE 3: STORAGE AND EXPOSURE OF PRODUCTS IN LONJA

Level: 3

Code: MF0290_3

Associated with UC: Monitor the receipt, classification, labeling, and exposure of the product in lonja

Duration: 150 hours

Assessment capabilities and criteria:

C1: Coordinate the docks and downloads and their corresponding logistic support, verifying that the sanitary conditions applied are those required by the applicable regulations and/or the quality plan corresponding, completing the incident parts.

CE1.1 Identify the material means to carry out the unloading of the products and their transport.

CE1.2 Describe the applicable regulations regarding the hygienic-sanitary conditions of handling and marketing standards for fishery products, which ensure the conservation of fishery products.

CE1.3 Identify and fill in the incident parts according to applicable regulations and/or quality plan.

CE1.4 In a convenient docking and download scenario:

-Explain the system of organization of attacks and downloads so that it is performed effectively and with haste.

C2: Recognize the physical and compliance characteristics that the applicable regulations and/or the quality plan require from the labels, controlling the process and tools of labeling and processing of the documents corresponding.

CE2.1 Describe the applicable regulations regarding the identification of fresh and frozen fishery products linked to the labelling.

CE2.2 Identify, fill in, and process the item parts according to applicable regulations and/or quality plan.

CE2.3 In a scenario of labeling a batch of fish products:

-Use the tags to the effect.

-Control the operation of labeling equipment.

-Cover incident parts based on failures.

Capabilities whose acquisition must be completed in a real workbench:

C1 with respect to CE1.4; C2 with respect to CE2.3.

Other capabilities:

Adapt to the specific organization of the company integrating into the system of technical-labor relations.

Interpret and execute the instructions you receive and take responsibility for the work you do, communicating effectively with the right person at any time.

Organize and execute the activity according to the instructions received, with quality and safety criteria, applying the company's specific procedures.

Habit to the business rate of the company by meeting the daily performance goals defined in the organization.

Show at all times an attitude of respect towards the company's peers, procedures and internal rules.

Contents:

1. Handling of fish products in lonja

Handling of fishery products: reception, washing, sorting, weighing, storage, exhibition and auction.

Batches " signage: labels, panels, and information tablets.

Application of labelling: design and measures, specifications to be entered, traceability, trade and scientific names, exemptions and infringements and penalties.

Landing equipment, handling and storage of fishery products: handling and operation; detection of faults.

Temperature control: ice addiction in all products, temperature control instructions in lonja, calibration of measuring equipment and daily temperature measurement.

2. Procedures for the unloading of fish products in lonja

Download requests: user meat, docking permission, list of docks, draw planning, and lonja positions.

Means for unloading operations: machine tools, job jarcia, clean and sanitized authorized containers, pallets, hoses for sanitized sea water, coating ice, elevators and transpalets, containers for the waste and clothing of the handlers.

3. Regulation on the storage and exposure of fish products in the fish market

Health rules applicable to the production and marketing of fishery products.

Food hygiene for fishery product handlers.

hygienic-sanitary standards applicable to the unloading and handling of fishery products. Rules for the identification and treatment of fishery products: fresh and frozen.

Regulations on the marketing of fishery products.

4. Management of the Quality Plan applied to fish products in lonja

Structural control and inspection and facilities.

Product control and inspection.

Control of the handling staff.

Detection of deviations in facilities, equipment, or habits of personnel handling fishery products.

Training context parameters:

Spaces and installations:

The spaces and facilities will provide a response, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Associated Competition Unit, taking into account the applicable regulations of the production sector, risk prevention, occupational health, universal accessibility and environmental protection.

Professional or former trainer profile:

1.-Domain of knowledge and techniques related to the supervision of the reception, classification, labelling and exposure of the product in lonja, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

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

2.-Accredited pedagogical competence according to what the competent administrations establish.