Order Pre/1613/2015, 23 July, Which Are Updated Five Vocational Professional Family Maritime Fisheries, Collected In The National Catalogue Of Professional Qualifications, Established By Royal Decree 295/2004...

Original Language Title: Orden PRE/1613/2015, de 23 de julio, por la que se actualizan cinco cualificaciones profesionales de la familia profesional Marítimo Pesquera, recogidas en el Catálogo Nacional de Cualificaciones Profesionales, establecidas por Real Decreto 295/2004...

Read the untranslated law here: http://www.boe.es/buscar/doc.php?id=BOE-A-2015-8712

Organic law 5/2002, of 19 June, qualifications and vocational training, aims in the management of an integrated system of vocational training, qualifications and accreditation, to respond with efficiency and transparency to the social and economic demands through training practices. For this, creates the system national of qualifications and training professional, defining it in the article 2.1 as the set of instruments and actions necessary for promote and develop the integration of them offers of it training professional, through the catalogue national of qualifications professional, as well as the evaluation and accreditation of them corresponding skills professional, so is favours the development professional and social of them people and is cover them needs of the system productive.

The national catalogue of professional qualifications, according to article 7.1, is created with the purpose of facilitating the integrated nature and the adequacy between vocational training and the labour market, as well as lifelong training, the mobility of workers and the labour market unit. This catalogue is constituted by the qualifications identified in the productive system and the training associated with them, which is organised in training modules.

Article 5.3 of the organic law 5/2002, of 19 June, attributed to the National Institute of qualifications, the responsibility to define, develop and keep updated the national catalogue of professional qualifications, in his capacity as technical support body to the Council General of vocational training, whose regulatory development contained in article 9(2) of the Royal Decree 1128 / 2003 , 5 September, which regulates the national catalogue of professional qualifications, establishing in its article 9.4, the obligation to keep it permanently updated through periodic review which, in any case, must be made within a period not exceeding five years from the date of inclusion of the qualification in the catalog.

By its part, the article 7.3 of it law organic 5 / 2002, of 19 of June, modified by the law organic 4 / 2011, of 11 of March, complementary of the law of economy sustainable, lowers them demands formal required for the modification of aspects point of them qualifications professional and units of competition collected in the catalogue national of qualifications professional , in order to facilitate their rapid adaptation to the needs of the economy and the labour market.

Therefore, the present order is dictates in application of the Real Decree 817 / 2014, of 26 of September, by which is set them aspects specific of them qualifications professional for whose modification, procedure of approval and effects is of application the article 7.3 of the law organic 5 / 2002, of 19 of June, of them qualifications and of the training professional who in their processing obtained opinion of the Council of State number 618/2014, July 23, 2014.

Thus, in the present order is updated, by replacement full of their annexes, five qualifications professional of the family professional maritime fishing that have with an antique in the catalogue national of qualifications professional upper to five years, to which les is of application the Real Decree 817 / 2014, of 26 of September.

In the process of elaboration of this order the autonomous communities have been consulted and they have issued report the General Council for vocational training and the State School Board.

In his virtue, a joint proposal from the Minister of education, culture and sport and Minister of employment and Social Security, have: article 1. Object and scope of application.

This order ministerial has by object update five qualifications professional corresponding to the family professional maritime fishing, proceeding is to the replacement of them annexes corresponding, in application of the Real Decree 817 / 2014, of 26 of September, by which is set them aspects specific of them qualifications professional for whose modification, procedure of approval and effects is of application the article 7.3 of the law organic 5 / 2002 19 June, qualifications and vocational training.

Up-to-date professional qualifications are valid and are applicable throughout the national territory and do not constitute a regulation of professional practice.

Article 2. Update of certain professional qualifications of the professional maritime fishing family, established by Royal Decree 295/2004 of 20 February, which establishes certain professional qualifications that are included in the national catalogue of professional qualifications, as well as its relevant training modules which are incorporated into the Modular catalogue of vocational training.

Pursuant to the sole additional provision of Royal Decree 295/2004 of 20 February, we proceed to update professional skills, whose specifications are contained in annexes VII and VIII of the aforementioned Royal Decree: one. A new wording is given to annex VII, professional qualification 'Live food production'. Level 2. MAP007_2, appearing 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 appears as annex II to this order.

Article 3. Update of certain professional for the family professional maritime qualifications, established by Royal Decree 1087 / 2005 of 16 September, which establish new professional qualifications, which are included in the national catalogue of professional qualifications, as well as its relevant training modules, which are incorporated into the Modular catalogue of vocational training, and updates certain vocational from those laid down by the Royal Decree 295/2004 , 20 February.

According to it established in the available additional unique of the Real Decree 1087 / 2005, of 16 of September, is comes to the update of the qualifications professional, whose specifications are contained in them Annexes C, CI and IIC of the cited real Decree: one. Is gives a new wording to the annex C, qualification professional «fattening of molluscs bivalve». Level 2. MAP100_2, which appears as annex III of the present order.

Two. It gives a new drafting to the annex CI, qualification professional «production in Kennel of aquaculture». Level 2. MAP101_2, which appears as annex IV of the present order.

Three. Is gives a new wording to the annex IIC, qualification professional «organization of auctions». Level 3. MAP102_3, which appears as annex V of the present order.

First final provision. Title competence.

This order is issued by virtue of the powers which attributes to the State the article 149.1.1. 2nd and 30th of the Constitution, on regulation of the basic conditions that guarantee the equality of all Spaniards in the exercise of rights and in the fulfilment of the constitutional duties, and for the regulation of the conditions of procurement, issuance and recognition of academic and professional qualifications.

Second final provision. Entry in force.

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

Madrid, 23 July 2015.-the Vice-President of the Government and Minister of the Presidency, Soraya Sáenz de Santamaría Antón.

ANNEX I professional qualification: professional family live food production: maritime - fisheries level: 2 code: MAP007_2 general competence supervise and/or carry out the production of phytoplankton and zooplankton for their application in the stages of the cultivation of fish, molluscs and crustaceans according to criteria of quality, safety and hygiene conditions and preserving the environment.



Units of competition UC0017_2: grow phytoplankton UC0018_2: cultivate zooplankton environment professional field professional develops its activity professional in the Department of production of food live dedicated to the aquaculture, in entities of nature public or private, companies of size small, medium, large or micro, centres of research and brotherhoods of mariscadores, both by has own as alien, with independence of its form legal. Develops its activity depending, in his case, functional or hierarchically of a superior. Can be personal to its charge in occasions, by seasons or of form stable. In the development of the activity Professional is apply the principles of accessibility universal in accordance with the regulations applicable.



Sectors production is located in the sector productive fishing, in the sub-sector relative to aquaculture, breeding of fish, molluscs or crustaceans, where is develop processes of production of food live.



Occupations and jobs of work relevant them terms of the following relationship of occupations and jobs of work is used with character generic and all-inclusive of women and men.

Phytoplankton growing workers crop of zooplankton training associate (360 hours) training modules MF0017_2: production of phytoplankton (180 hours) MF0018_2: production of zooplankton (180 hours) UNIT OF COMPETITION 1: CULTIVATE PHYTOPLANKTON level: 2 code: UC0017_2 realizations professionals and performance criteria:




RP 1: verify the preparation of them facilities, systems of control, equipment and material for the culture to start and develop them activities of the cultivation of microalgae following them standards internal of work.

1.1 CR production needs is expected based on the pre-established objectives.

CR 1.2 the inventory of stocks is checks proposing them shopping to update the facilities, systems of control, equipment and material for the crop.

CR 1.3 the dimensioning of maintenance of systems and equipment are monitored according to the internal rules of work.

CR 1.4 them facilities is disinfected following the standards internal of work to get the reduction of the pollution microbial.

CR 1.5 the treatment/sterilization on water, air, culture vessels, nutrients and planting materials apply following the internal standards of work.

RP 2: develop the program of work to meet the plan of production optimizing the resource materials and human.

CR 2.1 in the short and medium-term tasks are planned taking into account the means and staff available, the activities and the production for its allocation plan.

CR 2.2 operations carried out by the personnel in charge are checked, ensuring that they are conducted synchronously in your work area, avoiding imbalances in production.

CR 2.3 the activities according to the applicable legislation on prevention of occupational hazards and environmental protection.

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

CR 2.5 records generated during the culture are collected and organized according to the internal rules of working for further analysis.

CR 2.6 them reports, both partial as late, on them results and incidents of the cultivation is carried out following them standards internal of work.

CR 2.7 the proposal of modifications is presents based on them results of production, to them incidents that occurred and to its contrast with data historical for optimize them resources having in has criteria technical and of efficiency.

3 RP: Monitor and/or the activities of maintenance of pure cultures by applying measures of hygiene and prophylaxis.

CR 3.1 the replicated crops is scheduled and performed according to the production plan.

CR 3.2 them purifications of them crops axenic is performed using the methods established for each species.

CR 3.3 means of crops are selected and prepared according to the needs of the species.

CR 3.4 stock nurseries or production maintenance is performed by verifying that the quality of the crop stays within the limits defined by the production plan.

CR 3.5 them parameters physico-chemical of the crop is analyzed checking that is in accordance to the limits established for each species and determining modifications.

4 RP: Organize the production of microalgae to get the quantities scheduled for each production cycle, by selecting whether the farming system and controlling parameters.

CR 4.1 the production of microalgae is expected depending on the consumption scheduled of the same by them areas of production of zooplankton or mollusks.

CR 4.2 established farming systems are applied and controlled according to the needs of production and the availability of staff.

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

CR 4.4 the routine record of production are reviewed by making the appropriate changes in growing conditions, if applicable.

4.5 CR rate and crop growth curve occur which are kept within the limits defined by the production plan.

CR 4.6 harvest is decided taking into account the quality of microalgae and medium, growth curves and the system of cultivation employed.

5 RP: Detect the existence of indicators of microbiological contamination to its communication to the hierarchical superior, and oversee and/or perform the implementation of the measures of prevention and control as set out in the internal rules of work.

CR 5.1 microbiological contamination are detected by the presence of contaminating organisms or through phenotypic indicators and behavior of microalgae, informing his superiors.

CR 5.2 them technical of sowing for the isolation of bacteria is carried out following it established in the standards internal of work.

Control 5.3 CR the application and follow-up treatments for cultivation, as well as the introduction of corrective measures on the system, as set out in the internal rules of working.



Professional context: means of production: general equipment of a unit of production of phytoplankton. Measuring equipment from the conditions of the culture medium. Utensils and equipment for insulation, strains and mass culture. Material of laboratory. Material for taking and processing the samples. Material for the conservation of samples, material raw and products. Material for the control microbiological and the administration of treatment therapeutic. Systems of cleaning and disinfection. Equipment of protection Individual (EPIs).



Products and results: cells of phytoplankton suitable for its use as food alive.



Information used or generated: scheme general of the operation of the installation. Manual technical of maintenance of use of equipment and systems. Instructions for use of chemicals. Area specific production plan. Natural productivity of the area and species present. Inventory of material, chemicals and equipment. Manual of control healthcare. Criteria of quality. Management environment.



UNIT OF COMPETITION 2: CULTIVATE ZOOPLANKTON level: 2 code: UC0018_2 realizations professional and criteria of realization: RP 1: Verify that them facilities, systems of control, equipment and material for the crop are prepared for the home, as well as during the development of them activities of cultivation of zooplankton according to it established in them standards internal of work.

CR 1.1 the forecast of needs of equipment and materials is takes to out proposing shopping, depending on the objectives of production.

CR 1.2 the disinfection of the facilities is verifies that is has made following the standards internal of work.

CR 1.3 the application of the treatments of the water, air, containers and utensils of cultivation is controls, verifying that operates according to it established in them standards internal of work.

CR 1.4 the dimensioning of maintenance of systems and equipment are monitored to ensure that they complete, acting pursuant to the internal rules of work.

RP 2: Develop the programme of work to meet production plan by optimizing the human and material resources.

CR 2.1 distribution of tasks in the short and medium term planning taking into account the means and staff available, the activities to be carried out and the production plan.

CR 2.2 operations carried out by the personnel in charge are reviewed by checking that they are conducted synchronously in your work area, avoiding imbalances in production.

CR 2.3 registered during cultivation data are collected and organized according to provisions of the internal rules of working for further analysis.

CR 2.4 the partial reports on conditions of culture, health status, quality, among others, are often established in the internal rules of working throughout the crop.

CR 2.5 reports on final results of production: growth, survival, inputs and outputs, biomass, conversion ratios and pathological incidents, are carried out according to internal rules of working for further analysis.

CR 2.6 proposal of modifications is presented on the basis of the results of production, to the incidents that occurred and its contrast with historical data to optimize resources taking into account technical criteria and effectiveness.

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

CR 3.1 collection of natural zooplankton supervises and/or performs with teams and in the areas laid down in the internal rules of working to optimize the resources taking into account technical criteria and effectiveness.

CR 3.2 the replicated crops are scheduled and carried out in accordance with the production plan and the internal rules of the company's work.

CR 3.3 treatments for the purification of strains are determined depending on the type of contamination and in accordance with the internal rules of work.

CR 3.4 them diets and media of cultivation is determine and elaborate depending on the needs of the species.

CR 3.5 the follow-up of them strains is performed verifying that them parameters physico-chemical, the quality and the growth of them crops is kept within them limits defined in them standards internal of work.

RP 4: organize the production of zooplankton to obtain the amounts scheduled in each cycle of production.

CR 4.1 the production of zooplankton to short term is expected depending on the consumption scheduled of the same by the area of production of crop larval.


CR 4.2 apply farming systems established for each species of zooplankton and control according to the needs of production.

CR 4.3 maintenance allowances are adjusted so that we achieve exponential growth in the population, and the diets/enrichment media conform to get the harvest in nutritional conditions for the larvae.

CR 4.4 it density of planting and them conditions of cultivation is determined depending on the needs of each species of zooplankton and of the plan of production of the kennel.

CR 4.5 zooplankton and managed food logs are monitored by ensuring that they conform to the values set in the production plan.

CR 4.6 the descapsulacion of the cysts of artemia is monitored to initiate the crops evaluated hatching rate.

CR 4.7 physico-chemical parameters of the crop are analyzed by checking if they are maintained within the limits established for each species and, where appropriate, the modifications are determined to make.

CR 4.8 harvest is decided taking into account the growth curves and the system of cultivation employed.

5 RP: Oversee and/or perform the tasks for the enrichment of the zooplankton, according to established internal labour standards.

CR 5.1 the enrichment of zooplankton is supervised or performed so get amounts scheduled in terms of nutrition of the highest quality.

CR 5.2 the supply of them diets enriched with products commercial or microalgae, as well as those treatments is monitor checking that is performed following them standards internal of work.

CR 5.3 validity of used products is verified by taking into account the characteristics of the same period.

6 RP: Detect the existence of indicators of microbiological pollution problems and oversee and/or perform the implementation of the measures of prevention and control according to the internal rules of work, prior notification to the hierarchical superior.

CR 6.1 them possible contaminations microbiological is detected by the presence of organisms contaminants, or through the observation of States anomalous of the zooplankton, communicating it to their superior.

6.2 CR the application and follow-up of treatments relating to culture or corrective measures in the system are controlled according to the internal rules of work.



Context professional: means of production: equipment general of a unit of production of zooplankton. Measuring equipment from the conditions of the culture medium. Utensils and equipment for the isolation, preparation of strains and crops in mass and to them systems of harvest and transfer of zooplankton. Laboratory material. Material for the taking and processing of the samples. Material for microbiological control and administration of therapeutic treatments. Cleaning and disinfection systems. (PPE) personal protective equipment.



Products and results: zooplankton suitable for its use as food alive.



Used or generated information: general schema of the operation and maintenance of the system. Instructions for use of chemicals. Area specific production plan. Natural productivity of the area and species present. Inventory of material, products chemicals and equipment. Standards internal's work. Manual of control healthcare. Criteria of quality. Management environment.



MODULE TRAINING 1: PRODUCTION OF PHYTOPLANKTON level: 2 code: MF0017_2 associated to the UC: grow phytoplankton duration: 180 hours capabilities and criteria of evaluation: C1: adapt the endowment of the installation to each phase of the crop according to them forecasts of production.

CE1.1 describe them features / dimensions of the installation to meet the needs for a production determined.

CE1.2 make an inventory of them needs of material to apply them protocols in each phase of cultivation.

CE1.3 classify and characterize the stages of a production process.

CE1.4 identify milestones in which the circumstances of culture require making decisions and argue that provide a better solution to the evolution of the same.

CE1.5 develop a programming of production on the basis of the criteria laid down.

CE1.6 in a practical course of provision of a facility to each phase of the crop:-describe the activities of maintenance of use and differentiate them from the specialized maintenance tasks.

-Select the material to develop each phase of cultivation.

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 carried out to achieve the objectives set out in the production plan.

CE2.2 enumerate human resources for the completion of each stage of the crop.

CE2.3 list and synchronize tasks taking into account the means and staff available.

CE2.4 identify the measures of safety and hygiene with relationship to the use of facilities and equipment.

CE2.5 relating equipment and appliances taking in has them standards of efficiency energy.

CE2.6 in a so-called practical of development of the plan of production:-interpret the data of production.

-Develop record that synthesize the development of the phases of cultivation.

-Select data relevant to the preparation of reports on the application of the plan of production.

CE2.7 in a so-called practical on incidents in the production:-identify the possible causes of them incidents in it production and propose modifications to, optimizing them media and them resources, minimize such incidents.

C3: control the evolution of those crops to achieve a production scheduled.

CE3.1 describe the conditions for the maintenance of the strains (cultivos-madre and crops for production).

CE3.2 enunciating means of cultivation.

CE3.3 describe methods of isolation of microalgae.

CE3.4 list the procedures and systems of cultivation of the microalgae.

CE3.5 interpret records of population and of parameters.

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

CE3.7 in a so-called practical of evolution of crops:-identify the equipment and materials for the isolation of strains.

-Perform bushhammered of strains for maintenance of cultivos-madre and for Inoculants.

CE3.8 in a practical course of cultivation of microalgae well-characterized:-register and interpret the physical and chemical parameters.

-Identify and select inocula of microalgae.

-Prepare culture media.

-Make the culture counts and identify the growth phase.

-Perform the operations for planting.

-Establish the contributions of nutrients for each crop species, determining the type of fertiliser.

-Select the system of farming to get a production scheduled.

-Calculate the volume to harvest depending on the data of the cultivation of phytoplankton and of the needs of the same.

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

CE4.1 describe the techniques of tomas's samples.

CE4.2 describe the conditions environmental for the evolution of the crop.

CE4.3 define the criteria of quality of the cultivation of the species of microalgae.

CE4.4 in a so-called practical linked with the phytoplankton:-carry out counts, check the growth and the development of the crop.

-Determine the time to perform the harvest in those systems of cultivation.

-Interpret the alterations in the behaviour of the phytoplankton.

C5: Applied prophylaxis measures in relation to culture, buildings and equipment.

CE5.1 identify material preparation, sterilization and disinfection of culture media, techniques, equipment and facilities.

CE5.2 identify products, equipment and antisepsis, disinfection and sterilization of common use in aquaculture.

CE5.3 describe specifications of hygiene and prophylaxis of facilities, materials and equipment so that they are in use.

CE5.4 list the sources of pollution, its risks and consequences in the production process.

CE5.5 describe methods of isolation of microorganisms.

CE5.6 describe the possible treatments to the crop.

CE5.7 in a so-called practical measures of prophylaxis:-identify susceptible to cause pollution processes in the crop.

-Interact with media and equipment hygiene techniques to perform them.

-Check the microbiological status.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.6; C2 CE2.6 and CE2.7; C3 on CE3.7 and CE3.8; C4 on CE4.4; C5 regarding CE5.7.

Other skills: be responsible for the work that develops.

Interpret and execute work instructions.

Recognize the productive process of the organization.

Communicate effectively with the right people at any given time, respecting the channels established in the organization.



Contents: 1. Biology of the phytoplankton cell ultrastructure.

Taxonomy.

Reproduction and growth.

Photosynthesis.



2. cultivation of phytoplankton species.

Species components of the bloom microalgal.

Facilities and equipment of the phytoplankton.

Means of cultivation.

Requirements of the phytoplankton.

Classification of those crops.

Systems of crop of phytoplankton in small volumes.

Systems of phytoplankton in large volumes.


Dynamics of crops.



3 prophylaxis and prevention of crop material and the culture medium sterilization.

Isolation and purification.

Prophylactic and therapeutic treatments.



Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.



Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the cultivation of phytoplankton, which will be using one of the following ways:-academic training level 2 (Spanish higher education qualifications framework) or other upper level related to the professional field.

-Experience professional of a minimum of 3 years in the field of the competencies related with this module training.

2. accredited educational competition in accordance with it to establish the competent administrations.



MODULE TRAINING 2: PRODUCTION OF ZOOPLANKTON level: 2 code: MF0018_2 associated to the UC: cultivate zooplankton duration: 180 hours capabilities and criteria of evaluation: C1: adapt them forecasts of staffing of the installation to each phase of the crop.

CE1.1 describe the features/dimensions of the installation to suit production needs at each stage of the crop of zooplankton.

CE1.2 classify and characterize the stages of the production process of each species.

CE1.3 identify milestones in which the circumstances of culture require making decisions and argue that provide a better solution to the evolution of the same.

CE1.4 sequence the activities of those protocols of production.

CE1.5 in a practical course of provision of the installation at each stage of the crop:-describe the activities of maintenance of use and discern them specialized maintenance tasks.

-Select the material to develop each phase of cultivation.

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

CE2.1 an inventory of the materials needed to apply the protocols at each stage of cultivation.

CE2.2 define those resources human to intervene for the realization of each phase of the crop.

CE2.3 identify the safety and hygiene measures in relation to the use of facilities and equipment.

CE2.4 describe them activities that must be made to achieve the objectives established in a plan of production determined.

CE2.5 in a practical course of provision of the installation at each stage of the crop:-record production data and to identify data that respond to a greater significance.

-Elaborate record that register the physico-chemical and biological parameters of the crop.

CE2.6 in a practical course of provision of the installation at each stage of the crop:-identify means of cultivation, materials and human resources for the realization of this crop in each of its phases.

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

-Prepare reports based on the supplied documentation.

CE2.7 in a practical course on the production changes:-identify the possible causes of changes in the culture.

-To propose alternatives to minimize alterations in the crop.

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

CE3.1 choose the method of collection and harvesting of zooplankton for each species.

CE3.2 describe the plan for the maintenance of the strains (cultivos-madre and crops for production).

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

CE3.4 describe the techniques of descapsulacion.

CE3.5 Select conditions and of culture media for each species.

CE3.6 in a so-called practical of cultivation of artemia:-calculate the needs depending on the information provided.

-Carry out the descapsulacion of artemia.

-Perform the operations of incubation and harvest of the artemia according to phases of cultivation.

CE3.7 in a practical course of cultivation of Rotifer:-register and interpret the physical and chemical parameters.

-Make the culture counts and identify the growth phase.

-The timing for the harvest according to cropping systems.

-Calculate the volume to harvest depending on the data of the crop.

-Calculate the food to supply.

C4: identify the quality of the zooplankton.

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

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

CE4.3 in a so-called practical on quality of the zooplankton:-interpret the changes of the behavior of the zooplankton.

-Identify the characteristics morphometric.

-Interpret the growth and the development of the crop.

CE4.4 list the features that identify the quality of the zooplankton.

CE4.5 in a practical course on quality of zooplankton:-calculate the efficiency of hatching of the zooplankton.

-Recognize the quality of zooplankton based on the typology of diets used for food.

C5: Controlling the enrichment of zooplankton.

CE5.1 list of zooplankton enrichment systems.

CE5.2 define procedures to enrich the zooplankton.

CE5.3 describe the technical processing of diets and nutritional species-specific needs.

CE5.4 in a practical course of enrichment of zooplankton:-define the type and calculate the dose of enriching.

-Prepare and add the enriching.

-Control the physical and chemical parameters.

C6: Identify prevention and prophylaxis measures in relation to culture, buildings and equipment.

CE6.1 list the sources of pollution, its risks and consequences in the development of the crop.

CE6.2 describe specifications of hygiene and prophylaxis of the facilities, materials, and equipment that is are in use.

CE6.3 describe the possible treatments to the crop.

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

CE6.5 in a so-called practical of measures of prevention and prophylaxis:-determine the dose according to treatments used for the disinfection and prophylaxis according to Protocol.

-Carry out the crop applying measures of hygiene and prophylaxis.

Skills whose acquisition should be completed in an environment real of work: C1 respect to CE1.5; C2 concerning CE2.5, CE2.6 and CE2.7; C3 on CE3.6 and CE3.7; C4 concerning CE4.3 and CE4.5; C5 respect to CE5.4; C6 concerning CE6.5.

Other skills: responsibility is of the work that develops.

Interpret and execute instructions from work.

Recognize the process productive of the organization.

Communicate is effectively with them people right in each moment, respecting them channels established in the organization.



Contents: 1. Biology of the artemia morphology and Anatomy external.

Internal anatomy.

Taxonomy.

Reproduction and growth.



2. cultivation of artemia Descapsulacion.

Incubation of cysts and harvest of nauplii.

Production of metanauplios.

Value nutritious.

Enrichment.

Facilities of cultivation of the artemia.

Control of the crop.



3. Biology of the rotifers morphology and Anatomy external.

Anatomy internal.

Taxonomy.

Reproduction and growth.



4. culture of rotifers types of cultivation.

Planting and maintenance of the crop.

Control of growth.

Crop harvest.

Change of the culture medium.

Nutritive quality of the Rotifer.

Enrichment.



5 biology and cultivation of copepods morphology and external anatomy.

Internal anatomy.

Taxonomy.

Reproduction and growth.

Nutritive value.

Power.



6 prophylaxis and prevention of crop health criteria and disinfection.

Sterilization of the material and the culture medium.

Isolation and purification.

Prophylactic treatments.



Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.



Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the cultivation of zooplankton, which will be using one of the following ways:-academic training level 2 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2.-competition pedagogical accredited in accordance with which to establish the administrations competent.

ANNEX II qualification professional: fattening of fish, crustaceans and cephalopods family professional: maritime-fishing level: 2 code: MAP008_2 competition general




Oversee and/or perform the fattening of fish, crustaceans and cephalopods in the aquaculture farm, getting established in the production Plan of the company, in terms of safety, hygiene and quality of protection of the environment.



Units of competition UC0019_2: fatten species aquaculture in cages UC0020_2: fatten species aquaculture in facilities in Earth environment professional scope professional develops its activity professional in the Department of fattening of fish, crustaceans and cephalopods, dedicated to the aquaculture, in entities of nature public or private, companies of size small, medium, large or micro, both by has own as alien , regardless of their legal form. It develops its activity depending on, where appropriate, functional and/or hierarchical from a superior. You may have staff occasionally, seasonally or stable. In the development of the activity Professional is apply the principles of accessibility universal in accordance with the regulations applicable.



Sectors production is located in the maritime fishing productive sector, in the subsector relating to aquaculture, in which processes of preengorde and fattening of fish, crustaceans and cephalopods occur.



Occupations and jobs relevant terms from the following list of occupations and jobs are used with generic and all-inclusive nature of women and men.

Workers for ongrowing in sea water fish workers in inland water fish farming in inland waters fish workers of the cultivation of shellfish growers of crustaceans training associate (420 hours) training modules MF0019_2: fattening in cages (210 hours) MF0020_2: fattening facilities ashore (210 hours) UNIT OF COMPETITION 1: FAT SPECIES AQUACULTURE IN CAGES level : 2 code: UC0019_2 professional accomplishments and performance criteria: RP 1: make the State of operation of the installation and equipment and materials for the development of the activity.

CR 1.1 the inventory of networks is reviewed and is determines the need of changes, proposing them purchases appropriate.

1.2 CR mooring and anchoring elements are checked are in a State of use, deciding its change or modification based on criteria that company.

CR 1.3 them equipment and materials that is used is monitored, checking that are in State of use depending on the activity to make and the species cultivated.

CR 1.4 review of equipment, auxiliary vessels and electrical systems program and checks, monitoring control leaves.

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

2.1 CR staff in charge has and used clothing and equipment protection during the development of the activity.

CR 2.2 production data are processed according to the production Plan of the company for the subsequent issuance of reports to his superiors.

3 RP: Supervise, coordinate and/or receiving and stocking of individuals according to the Plan of the company's production activities.

CR 3.1 them media established in the Plan of production of the company to perform the download is supervise visual and documentary checking that are in conditions of use.

CR 3.2 individuals are separated by sexes in crops, depending on the external characteristics of the species and as set out in the company's production Plan.

RP 4: monitor and/or perform them tasks of power, control of the growth and of distribution of the biomass according to the Plan of production of the company taking the decisions that you incumbent.

CR 4.1 feeding of the population is determined according to pre-established criteria, monitoring that you supplied the type and amount of food established in the Plan of the company's production.

CR 4.2 the classifications and them unfold is scheduled based on those criteria specific that set the company.

CR 4.3 sampling for the measurement of the physical and chemical parameters of water is carried out as set out in the company's production Plan.

CR 4.4 inventory specifications are checked by verifying that they are in accordance with the contents of the store, proposing purchases, if applicable, and checking 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 carrying out, where appropriate, adjustments.

RP 5: detect the existence of indicators of problems pathological and monitor and/or perform the application of them measures of prevention and control according to the Plan of production of the company, prior communication to their superior.

CR 5.1 external symptoms and behavior changes that may indicate the existence of pathologies are detected and communicate promptly to the responsible superior.

CR 5.2 them operations of withdrawal and count of mortalities is oversees that is performed according to the instructions of the superior responsible, analyzing them data and communicating to the same, alterations serious.

CR 5.3 the application of preventive measures and therapeutic treatments is performed pursuant to the company's production Plan.

CR 5.4 treatments book checks that it is covered according to the applicable regulations.

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

CR 6.1 activities of extraction or harvesting of the product to be marketed are organized and supervised, according to provisions of the company's production Plan.

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

CR 6.3 the product be conditioned according to the procedures established.

6.4 CR possible complaints about the quality of the product are analyzed and there are reports arguing the relevance of it.



Professional context: means of production: equipment for measurement and control of the culture medium. Equipments of extraction, sampling, transfer and classification of individuals. Cooling equipment. Laboratory material. (PPE) personal protective equipment. Application of therapeutic or preventive treatment equipment. Material and products for cleaning and disinfection. Washing machine networks. Networks. Power equipment: food feeders/batchers. Boat (main or auxiliary).



Products and results: individuals of marketable size fit for consumption.



Information used or generated: Plan of production of the company. Conditions of cultivation of the species. Characteristics and maintenance of the installation, equipment and machinery. Inventory of equipment and materials. Tables of tides. Standards of growth and power. Criteria of quality in the company.



UNIT OF COMPETITION 2: FATTEN SPECIES AQUACULTURE IN FACILITIES IN LAND level: 2 code: UC0020_2 realizations professional and criteria of realization: RP 1: have of facilities functional, as well as of those equipment and materials established during the development of the activity.

CR 1.1 them facilities is check ensuring that is found in State of cleaning and of operation based on those procedures established, applying, if is timely, them measures corrective.

1.2 CR consumptions of electrical installation and the water supply are checked, according to standards that are in accordance with the previously established.

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

CR 1.4 checking has been performed and updated and proposing, if necessary, new acquisitions, the inventory of materials and equipment for the initiation and development of the activity of fattening is monitored.

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

CR 2.1 controlling the performance of the tasks and avoiding imbalances in production to achieve the objectives of the work plan, coordination of the personnel in charge is made.

CR 2.2 operations set out in the work programme are fulfilling the applicable regulation, environmental protection and occupational risks.

CR 2.3 production data are processed according to the rules applicable to making an analysis of the situation, for the subsequent issuance of reports to his superiors.

3 RP: Coordinate, monitor and/or the activities of reception and confinement of individuals according to the internal rules of work.

CR 3.1 received individuals are tested verifying that they conform in quantity, size and quality standards pre-established with the supplier, making this sampling set out in the company's production Plan.

CR 3.2 received individuals are stocked in culture conditions established in the Plan of the company's production.

4 RP: Supervise or perform the tasks of control of physico-chemical parameters, power, as well as the control of growth and distribution of biomass, according to the internal rules of working, making decisions that are incumbent upon him.

CR 4.1 sampling is carried out as set out in the company's production Plan to analyze and check the growing conditions.


CR 4.2 the results of the measurements are analyzed and compared with the values standards making the appropriate changes according to the procedure and communicating the existence of serious contingencies to his superiors.

CR 4.3 the supply of food is performed in the time, size and quantity according to what established in the Plan of production of the company.

CR 4.4 weight and size samples are scheduled and are made on the basis established in the company's production Plan.

CR 4.5 them ratings, unfold and forecasts of sale is scheduled depending on them results of the sampling and is checks that the result is adjusts to them densities preset.

CR 4.6 food is provided by the automatic feeders as set out in the company's production Plan, if it is precise, adjustments.

5 RP: Detect the existence of indicators of pathological problems and oversee and/or perform the implementation of the measures of prevention and control as set out in the company's production Plan, prior notification to his superiors.

CR 5.1 them operations of withdrawal and count of low and of individuals with symptoms of pathologies, is monitor analyzing them data and communicating it to the top in case of increase of the mortality.

CR 5.2 sampling for analysis is verified by ensuring that it has made as set out in the company's production Plan.

CR 5.3 treatments are applied in doses, shape and time indicated in the company's production Plan and in accordance with the instructions received and the monitoring, checking the status of individuals is made.

CR 5.4 the book of treatments are checks that is covered according to the rules applicable.

RP 6: Schedule, perform or supervise the extraction, selection and classification of the final product and equip it for marketing.

CR 6.1 the activities of extraction of the product for your marketing is monitor adjusting is to them criteria preset and keeping the quality of the product.

CR 6.2 conditions of fasting for the marketing of the product is checked by ensuring that they respond to provisions of the company's production Plan.

CR 6.3 the product is manipulates depending on them conditions of hygiene established in the Plan of production of the company following the regulations applicable to the respect and so is keep the quality of the product.

6.4 CR possible complaints about the quality of the product are analyzed and there are reports arguing the relevance of it.



Context professional: means of production: equipment of measurement and control of the medium of culture. Equipments of extraction, sampling, transfer and classification of individuals. Cooling equipment. Laboratory material. Equipment of protection Individual (EPIs). Application of therapeutic or preventive treatment equipment. Material and products for cleaning and disinfection. Power equipment: food feeders/batchers. Boat.



Products and results: individuals of marketable size fit for consumption.



Information used or generated: Plan of production of the company. Conditions of cultivation of the species. Features and maintenance of the facility, equipment and machinery. Inventory of equipment and materials. Tide tables. Growth and feeding standards. The company's quality criteria.



TRAINING MODULE 1: FATTENING IN CAGES level: 2 code: MF0019_2 associated with UC: fatten aquaculture cage duration: 210 hours capabilities and evaluation criteria: C1: adapt the development of the production of each species plan phases of cultivation.

CE1.1 describe the production process and break down it into stages, operations and tasks.

CE1.2 describe the features/dimensions of the facility to meet the needs of a particular production.

CE1.3 develop a timetable for the activities of the production according to the delivered documentation.

CE1.4 in a practical course of cultivation:-carry out a scheme which reflects the structural elements of the installation.

-Review the inventory of networks and propose appropriate purchases.

-Enumerate possible critical points of the installation.

-To conduct review of equipment, auxiliary vessels and electrical systems according to established protocols.

-Prepare a maintenance schedule for use of the facilities.

-Recording of production data and identify the most relevant data.

-Select relevant data for the preparation of reports on the implementation of the plan of production.

C2: Arrange the programme of work on a holding of preengorde and fattening taking into account the needs of material, equipment and personnel.

CE2.1 make a diagram or drawing of a distribution plant, where are the areas of cultivation, machines and facilities.

CE2.2 an inventory of material needs to implement protocols in each stage of cultivation.

CE2.3 develop a programming of the activities of production by means of the corresponding diagram of Gantt.

CE2.4 identify the measures of safety and hygiene with relationship to the use of facilities and equipment.

CE2.5 describe them activities that must be carried out by the staff that operates in the installation.

CE2.6 in a so-called practical of organization of the work:-distribute and synchronize them tasks taking in has the means and the personal available.

-Develop record that synthesize the development of the phases of cultivation.

C3: make the process of receiving and stocking of them individuals depending on the crop to perform.

CE3.1 describe the criteria of quality of those individuals.

CE3.2 identify them parameters physical and chemical for the stabling of the individuals.

CE3.3 describe them characters of dimorphism sexual in the species that it appear when your identification is significant for the crop.

CE3.4 describe the means and facilities to make a stocking of individuals depending on the species.

CE3.5 in a practical course of stocking of individuals:-detect abnormal States of individuals.

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

-Determine and record crop parameters.

C4: Apply preengorde and fattening techniques evaluating its realization.

CE4.1 describe systems for fattening in cages.

CE4.2 recognize the differences between the types of cages.

CE4.3 identify the physicochemical conditions of cultivation and densities in the stages of production.

CE4.4 describe the types of feed used in the fattening of bodies in cages.

CE4.5 interpret the tables of power.

CE4.6 define the types or systems of sampling, classifications and unfold in cages.

CE4.7 in a so-called practical of application of techniques of preengorde and fattening:-identify the systems of power.

-Prepare and supply the food to those individuals.

-Perform the sampling of size and weight of the individuals.

-Estimate the density of cultivation.

-Quantify the growth and the mortality throughout the period of cultivation.

-Determine the moment opportune of unfold or classifications based on procedures statistical.

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

-Apply the systems of changes of networks or structures of culture.

-Make the change of networks or structures by applying those protocols.

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

CE5.1 describe specifications of hygiene and prophylaxis of installations, materials, and equipment so that they are in a State of use.

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

CE5.3 list the methods of prevention and control of diseases.

CE5.4 describe the methods of procurement, preparation and shipment of samples for analysis to a specialized laboratory.

CE5.5 in a practical course of fattening in cages:-identify the symptoms in individuals dead or dying.

-Prepare and implement treatments according to established protocols.

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

C6: Prepare the final product for sale.

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

CE6.2 describe them precautions that must of consider is to control the alteration of the quality during the operations of manipulation.

CE6.3 describe the methods of preservation, depending on species and conditions of carriage.

CE6.4 in a practical course of preparation of the final product:-carry out the harvest of individuals according to established quality criteria.

-Prepare the product for marketing.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.4; C2 regarding CE2.6; C3 on CE3.5; C4 regarding CE4.7; C5 regarding CE5.5; C6 with respect to CE6.4.

Other capabilities: comply with the rules of production set by the organization.

Communicate effectively with the right people at any given time, respecting the channels established in the organization.

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

Responsible for the work that develops.



Contents: 1. aquaculture and its relation to the activities of preengorde and fattening types of aquaculture.


Current situation of aquaculture.

Regulations applied to aquaculture.



2. facilities of culture: cages installations for the fattening.

Structures of culture.

Equipment and elements of culture.

Machinery auxiliary.



3 preengorde and fattening: cage farming systems.

Systems of provisioning of the FRY.

Criteria of quality of fingerlings.

Conditions of stabling and maintenance of FRY.

Characteristics of the culture of commercial species.

Requirements nutritional of the species in cultivation.

Materials used in feeding raw.

Manufacture of animal feed.

Types of feedingstuffs and their characteristics.

Power systems.

Techniques of sampling.

You unfold and classifications.

Rates of growth and conversion of the food.



4 pathology in preengorde and fattening activities: cages General Microbiology techniques.

General aspects of the infectious pathology.

Infectious diseases.

Non-infectious diseases.

Prevention of diseases.

Therapy and prophylaxis.



5. preparation of the final product: cages slaughter systems.

Conservation of the product.

Labelling.

Packaging systems.

Applicable law.

Standards of quality criterion.



Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.



Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the fattening of aquaculture in cages, which will be using one of the following ways:-academic training level 2 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.



TRAINING MODULE 2: FATTENING IN FACILITIES AT GROUND level: 2 code: MF0020_2 associated with UC: fatten aquaculture facilities ashore duration: 210 hours capabilities and evaluation criteria: C1: adapt the plan of production of each species to phases of cultivation.

CE1.1 interpret the production process and break down it into stages, operations and tasks.

CE1.2 describe the characteristics of the system to meet the needs of a particular production.

CE1.3 in a practical course of cultivation:-carry out a scheme where listed the areas of cultivation, machines and facilities.

-Develop a programming of activities of production depending on the protocols established.

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

-Recording of production data and identify the most relevant data.

-Prepare reports based on the delivered documentation.

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

CE2.1 associated with each phase of culture the biological, materials and human resources.

CE2.2 develop a programming of the activities of production through the corresponding Gantt chart.

CE2.3 describe the activities that must be carried out by the personnel operating in the installation.

CE2.4 in a practical course of adaptation of the work programme:-distribute and synchronize tasks taking into account the means and the staff available.

-Elaborate record that synthesize stages of crop development.

C3: Make the process of receiving and stocking of individuals depending on the crop to make.

CE3.1 interpret the criteria of quality of individuals following the criteria pre-established protocols.

CE3.2 identify them parameters physical and chemical for the stabling of the individuals.

CE3.3 in a so-called practical of stabling of individuals:-make the acclimatization according to protocols established.

-Detect behaviour abnormal in those individuals.

-Carry out a sampling of size and weight.

-Determine, record and interpret the parameters of cultivation.

C4: applying techniques of preengorde and fattening interpreting their evolution.

CE4.1 describe the systems of fattening.

CE4.2 identify them parameters physicochemical of cultivation and the densities in the phases of production.

CE4.3 describe systems of oxygenation of the water.

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

CE4.5 identify the supply systems.

CE4.6 in a practical course of preengorde and fattening:-measure, record and interpret the parameters of cultivation.

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

-Prepare and deliver food to individuals.

-Review the inventory of feed and propose appropriate purchases.

-Perform the sampling of length and weight of individuals.

-Estimate the densities of cultivation.

-Set the feed rate using the tables of power.

-To quantify the growth of mortality throughout the growing season.

-Determine the timing of unfold or classifications.

-Recognize the classification systems.

C5: Identify pathological processes and measures of prevention and control as defined in preengorde and fattening process protocols.

CE5.1 identify products, equipment and antisepsis, disinfection and sterilization for use in aquaculture.

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

CE5.3 list the methods of prevention and control of diseases.

CE5.4 describe the methods of procurement, preparation and shipment of samples for analysis to a specialized laboratory.

CE5.5 in a practical course of measures of prevention and control:-remove dead or dying individuals.

-Prepare and implement treatments according to established protocols.

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

C6: Prepare the final product for sale.

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

CE6.2 describe them precautions that must of consider is to control the alteration of the quality during the operations of manipulation.

CE6.3 describe the methods of conservation, according to the species and conditions of transport.

CE6.4 in a so-called practical of the product end:-make the harvest of those individuals according to criteria of quality established.

-Prepare the product for your marketing.

Skills whose acquisition should be completed in an environment real of work: C1 respect to CE1.3; C2 regarding CE2.4; C3 on CE3.3; C4 on CE4.6; C5 regarding CE5.5; C6 with respect to CE6.4.

Other capabilities: comply with the rules of production set by the organization.

Communicate effectively with the right people at any given time, respecting the channels established in the organization.

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

Responsible for the work that develops.



Contents: 1. culture facilities: facilities onshore facilities for fattening.

Culture structures.

Equipment and elements of culture.

Auxiliary machinery.



2 preengorde and fattening: facilities in land farming systems.

Treatment of the water.

Systems of provisioning of the juveniles.

Criteria of quality of fingerlings.

Conditions of stabling and maintenance of FRY.

Characteristics of the culture of commercial species.

Nutritional crop species requirements.

Materials used in feeding raw.

Manufacture of animal feed.

Feed types and their characteristics.

Power systems.

Sampling techniques.

Unfold and classifications.

Rates of growth and conversion of the food.



3. pathology in activities of preengorde and fattening: installations on Earth technical General of microbiology.

Aspects General of the pathology infectious.

Diseases infectious.

Diseases not infectious.

Prevention of the diseases.

Therapy and prophylaxis.



4. final product preparation: ground systems of slaughter facilities.

Conservation of the product.

Labelling.

Packaging systems.

Legislation.

Standards of quality criterion.



Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.



Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the fattening of aquaculture facilities on land, which will be using one of the following ways:


-Academic training level 2 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2.-competition pedagogical accredited in accordance with which to establish the administrations competent.

ANNEX III professional qualifications: fattening bivalve family professional: maritime - fisheries level: 2 code: MAP100_2 general competition arrange and/or perform the fattening of molluscs on an aquaculture farm getting established in the Plan of the company's production, quality compliance, in the field of its competences, applicable occupational risk prevention and environmental regulations.



Units of competition UC0283_2: fatten molluscs bivalve in systems suspended UC0284_2: cultivate molluscs bivalve in park environment professional scope professional develops its activity professional in the Department of fattening of molluscs bivalve dedicated to the aquaculture in entities of nature public or private, companies of size small, medium, large or micro, brotherhoods of fishermen, centers of research both by has own as alien , regardless of their legal form. It develops its activity depending on, where appropriate, functional and/or hierarchical from a superior. You may have staff occasionally, seasonally or stable. In the development of the professional activity apply the principles of universal accessibility in accordance with the applicable legislation.



Sectors production is located in productive fishing sector in the subsector relating to aquaculture, in productive activities that develop processes of preengorde and fattening of bivalve molluscs.



Occupations and jobs relevant terms from the following list of occupations and jobs are used with generic and all-inclusive nature of women and men.

Workers of the cultivation of molluscs in the average natural growers of molluscs in the average natural workers in fattening of molluscs in structures floating or submerged workers in fattening of molluscs in Park training associated (420 hours) modules training MF0283_2: fattening of molluscs bivalve in structures floating or submerged (210 hours) MF0284_2: fattening of molluscs in Park (210 hours) UNIT OF COMPETITION 1 : PLUMPING MOLLUSCS BIVALVE IN SYSTEMS SUSPENDED level: 2 code: UC0283_2 realizations professionals and completion criteria: RP 1: propose systems suspended according to the species of mollusc farming, location by selecting the cropping system that responds to the objectives and specific characteristics of the activity.

CR 1.1 the inventory of materials and equipment for the initiation and development of the fattening activity is monitored and proposed acquisitions for its update.

CR 1.2 the location of the installation and the system of cultivation is proposes taking in has them features specific of the area and the species to cultivate.

CR 1.3 anchoring, arrangement, and Assembly of the elements making up the floating craft are made, verifying that the existing coordinates correspond to the technical project.

CR 1.4 specifications of materials are reviewed to check that they correspond with the requirements previously established.

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

RP 2: Implement the plan of production optimizing the human and material resources to get the best performance.

CR 2.1 the distribution of the tasks is performed to short and medium term taking in has them media materials and human available, and following the plan of production.

CR 2.2 clothing and equipment for the protection of the personnel in charge are checked checking used according to internal rules of working long lasting activity and by staff.

CR 2.3 transfers between areas are coordinated on the basis of available space, survival and environmental conditions.

3 RP: Establish the procedure of obtaining seed and proceed with the selection of the same for fattening, stocking it according to the internal rules of work.

CR 3.1 the form of obtaining seed is determined by technical and business criteria.

CR 3.2 capture zone is chosen according to pre-established cultivation.

CR 3.3 stabling method is chosen depending on the species, the phase of development of the organisms and the production plan.

CR 3.4 the data from this phase of cultivation process is carried out according to the previously produced records and following the procedure set by the company.

4 RP: Oversee and/or perform the tasks of control of growth and distribution of biomass, analyzing data and making decisions that are incumbent upon him according to internal rules of work.

4.1 CR ratings or unfold are programmed and/or performed depending on the cycle of cultivation and production plan according to internal standards of work.

CR 4.2 the working procedures are chosen for each type of cultivation on the basis of the initial population and the final product that is desired.

CR 4.3 growth and survival are monitored through sampling and reporting to provide for growth or shrinkage of cultivation.

CR 4.4 the existence of epibionts, competitors and potential predators is visually checked according to the pre-established procedures, taking measures for the improvement of the performance of the crop.

RP 5: detect the existence of indicators of problems pathological and environmental in systems suspended, communicating it to their superior to take the measures that correspond.

CR 5.1 them sampling of analysis of biotoxins and of elements contaminants is check ensuring that is have taken using them means established according to the standards internal of work.

CR 5.2 growth and survival are monitored through sampling and reporting to provide for growth or shrinkage of cultivation.

CR 5.3 samples of possible pathological problems are taken to following the guidelines of the corresponding technical staff for subsequent processing and diagnosis.

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

6 RP: Plan, perform and/or oversee the extraction, selection and classification of the final product, preparing it for sale.

CR 6.1 calendar of extraction of the product to be marketed is established taking into account its final destination and following business criteria.

CR 6.2 selection and packaging of the final product is made according to the rules of commercialization and quality of the final product.

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



Professional context: means of production: equipment for measurement of the conditions of the culture medium. Material for taking and processing the samples. Material for the conservation of samples, raw materials and products. Material for microbiological control. Cleaning and disinfection systems. EPIS (individual protection equipment). Equipment and supplies from aquaculture (scrapers, ropes, pochones, racks, panels, among others). Auxiliary boats. Security systems. Arts of fishing and shellfishing. Washer of molluscs. Sorting of molluscs. Beacons.



Products and results: seed for fattening of bivalve molluscs in parks or restocking. Molluscs of commercial size selected and classified for sale.



Used or generated information: specific production Plan of the area. Harbour report on the navigation area. Conditions of cultivation of the species in the designated installation (punt, grillage, Palisade, or long-line). Standards internal's work. Relationship of staff in the area of work. Tables of tides. Inventories of material and equipment. Regulation of biotoxins-pathological. Reports of biotoxins in the production. Criteria of quality. Manual technical of maintenance of use of equipment and systems. Mapping and rules of marketing of bivalve.



UNIT 2 COMPETITION: CULTIVATING MOLLUSCS BIVALVE IN PARK level: 2 code: UC0284_2 realizations professionals and completion criteria: RP 1: Verify that the status of the area as well as of equipment and materials to develop the activities of fattening of molluscs in Park, responds to internal rules of work.

CR 1.1 conditions of substrate and populations that are in it, as well as the physico-chemical characteristics of the water, are analyzed by previous sampling before you begin the tasks of fattening.

1.2 CR stocks and the State of materials for fattening are checked by means of an inventory.

CR 1.3 maintenance of use of equipment and materials for fattening supervises and/or performs following the manufacturer's instructions.

CR 1.4 extraordinary revisions of the elements of culture are scheduled and carried out in adverse environmental conditions and other contingencies.


RP 2: organize them resources materials and human, and processing the data of production, to meet the plan of production according to the program of work.

CR 2.1 human and material resources to fulfill the plan of operation or production are estimated by taking into account the type of tasks and the types of natural banks.

CR 2.2 the tasks between the personal to your charge is distributed taking in has the time, place and priority of the same.

CR 2.3 the human and material resources are checked to verify that they are indeed in the assigned area and verified that tasks are performed in a coordinated manner to optimize resources.

CR 2.4 the clothing and them teams of protection of the personal to your charge is check ensuring that is used during all the time that hard it activity.

CR 2.5 corrective actions are proposed verbally and in writing to correct possible deviations from the plan of operation or production.

2.6 CR production data are recorded and processed so as to facilitate further analysis and evaluation.

RP 3: manage the recruitment natural and determine the system of obtaining of seed, as well as select them areas of stabling, coordinating and/or making them activities of reception and planting of them individuals according to the standards internal of work.

CR 3.1 carried out sampling results are evaluated, according to criteria of enterprise, in order to meet the recruitment in the area of exploitation and the need to supplement this with hatchery seed.

CR 3.2 the seed system is selected depending on the species, location, time of year and tidal coefficient.

CR 3.3 it stabling temporary of the seed before its sowing is checks following the criteria of company.

CR 3.4 seeding efforts are coordinated by verifying the application of the established in the internal rules of working technique.

RP 4: monitor and/or perform the tasks of control of the growth and distribution of the biomass, according to them standards internal of work, taking them decisions that you remedies.

CR 4.1 the values of physico-chemical parameters of the medium are checked by ensuring that they remain within the established ranges.

CR 4.2 them tasks of record of them parameters physico-chemical of the half is verify checking that is have made according to standards internal of work, following the indications of its upper.

CR 4.3 biometric samples in areas of production are scheduled and carried out in the established periods/times taking the appropriate decisions.

CR 4.4 the modifications to the conditions of the crop / resource is proposed depending on them samplings made, following the procedure established.

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

CR 5.1 health status of the population in crop is assessed through periodic surveys and field observation according to established criteria.

CR 5.2 the existence of anomalies are recorded according to internal rules of work and left written evidence of the possible effects on the growing area.

CR 5.3 them reports on the possible causes of them problems pathological is prepared according to standards internal of work, proposing them modifications in the area affected.

5.4 CR samples for analyses of biotoxins checks that they have been taken and identified as set out in the protocols of sample request.

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

6.1 CR workers dependants are reported according to internal rules of working days, areas, quotas and species that can be extracted.

CR 6.2 removal of the final product is checked it is fulfilling the plan of production/exploitation, according to the criteria established by the company or compliance with quotas by species and the regulatory minimum sizes.

CR 6.3 work in classification and packaging of the product are coordinated according to the species and criteria established by the company.

CR 6.4 the product end is monitors checking that is adjusts, by them corresponding sampling, to the criteria of quality established in the plan of sale.



Professional context: means of production: auxiliary boats, tractors and complementary tools. Utensils and equipment for the collection, handling and identification of individuals. Security systems. Materials for the collection, processing and storage of the samples. Sorting of molluscs. Measuring equipment from the conditions of the culture medium. Material for taking and processing the samples. Cleaning and disinfection systems. Washer of molluscs. EPIS (individual protection equipment).



Products and results: seed of bivalve molluscs for fattening in parks or restocking. Bivalve molluscs of commercial size for your marketing.



Used or generated information: cartography and tide tables. Specific production plan of the work area. The resource exploitation plan. Regulations governing the extraction of resources. Conditions of cultivation of the species. Reports of biotoxins, phytoplankton and abundance of larvae counts. Relationship and availability of personnel in the work area. Reports of sales by species, flamingos and day. Inventory of material and equipment. Internal rules of work. Sanitary control manual. Use of equipment and systems maintenance technical manuals. Criteria of quality.



MODULE TRAINING 1: FATTENING OF MOLLUSCS BIVALVE IN STRUCTURES FLOATING or SUBMERGED level: 2 code: MF0283_2 associated to the UC: fatten molluscs bivalve in systems suspended duration: 210 hours capabilities and criteria of evaluation: C1: propose the location of it installation and determine it endowment of each phase of the crop following it normative of prevention of risks labor and of protection half environmental.

CE1.1 raise the area of cultivation to locate the installation analyzing the information available.

CE1.2 describe the features of the installation to cover the needs of a production determined.

CE1.3 perform an inventory of the needs of materials and equipment to apply them protocols in each phase of cultivation, and propose, if comes, new acquisitions.

CE1.4 in a so-called practical of culture:-perform a scheme or flat of a distribution in the facilities or in the area of cultivation, in where listed areas of production and structures.

-Enumerate possible points critical of the installation that can affect to the evolution of the crop.

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

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

CE2.1 classify and characterize the stages of a production process.

CE2.2 establish growing conditions indicating levels of intervention.

CE2.3 identify the safety and hygiene measures in relation to the use of facilities and equipment and clothing of the personnel in charge.

CE2.4 describe the activities that must be carried out by the staff that operates in the system to achieve the objectives defined in the plan of production.

CE2.5 in a practical course of material and human resources:-distribute and synchronize tasks taking into account the means and the staff available.

-Interpret the data of production and develop record that synthesize stages of crop development.

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

-Select relevant data for the preparation of reports on the implementation of the plan of production.

CE2.6 in a practical course on issues in production:-identify possible causes and propose changes to minimize such occurrences.

C3: Organise obtaining, receiving and stocking of the seed pursuant to a plan of production, according to the regulations of environmental protection.

CE3.1 describe the conditions of carriage of the wild collected seed to keep it with the quality set in a specific production plan.

CE3.2 describe the criteria of suitability of the seed obtained by applying protocols.

CE3.3 describe the means and facilities to make the tabulation of individuals depending on the species and cultivation phase.

CE3.4 identify the physical and chemical parameters for the stabling of individuals.

CE3.5 explain the methods of lairaged seed according to the phase, system and crop species.

CE3.6 in a practical course of seed selected for fattening:-choose the area of extraction that is associated with a certain quality of seed.

-Identify and install specific collectors for each species.

-Collect seed following a specific production plan.

-Calculate the number of collectors and the amount of seed to supply provisions of a production plan.

CE3.7 in a practical course of stocking of individuals in cropping systems:-measure, record and interpret records of parameters of cultivation for the stocking.

-Detect the alterations in those individuals that may influence in the quality.


-Calculate the number of individuals to lairaged by surface or by volume.

C4: Monitor the evolution of crops in suspended systems to achieve a scheduled production.

CE4.1 describe the systems of fattening and relate them with each species.

CE4.2 describe epibionts cleaning techniques to ensure the State's use of farming structures and facilities.

CE4.3 identify environmental conditions and densities of cultivation in the stages of production.

CE4.4 describe them technical of takes of samples and establish the periodicity of them sampling both in pre-fattening as in the fattening to make the monitoring of crop.

CE4.5 define the systems of classifications and unfold for the biomass distribution.

CE4.6 in a practical course of suspended systems:-perform sampling and interpreting data growth and mortality of the population to establish classifications or unfold.

-Detect the presence of predators and epibionts that alter the conditions of cultivation.

-To analyze the distribution of biomass to achieve the required growth.

-Make the change of structures by applying those protocols corresponding.

CE4.7 enumerate the critical points that can affect the performance of the operation.

C5: Organize or perform samplings for analyses of biotoxins and detection of pathological processes in suspended systems, measures of prevention and control of cultivation according to established protocols.

CE5.1 list the sources of pollution, its risks and consequences in the production process.

CE5.2 identify the anomalies pathological and them situations abnormal that can associate it to diseases.

CE5.3 describe specifications of hygiene and prophylaxis of facilities, materials and equipment so that they are in use.

CE5.4 describe the methods of obtaining, preparation and shipment of samples to a laboratory specialized for your analysis.

CE5.5 in a practical course of organization and/or realization of sampling:-collect samples for analysis of bio-toxins and pollutants.

-Interpret the data supplied by the centers official in connection with them biotoxins.

CE5.6 in a practical course of detection of alteration of behaviour or mortality in individuals:-interpret alterations of the medium and the behavior of individuals that may indicate the existence of pathologies.

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

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

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

CE6.1 relate the operations of harvesting and handling on the quality of the individuals.

CE6.2 describe the operations of the harvest and selection of them individuals to get the quality established of the product end.

CE6.3 describe the techniques of stabling, depending on species and conditions of carriage.

CE6.4 in a practical course of harvest of the final product:-carry out the harvest and classification of individuals according to established protocols.

-Check the quality of the individuals according to destination.

-Conditioning product according to protocols of marketing.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.4; C2 CE2.5 and CE2.6; C3 on CE3.6 and CE3.7; C4 on CE4.6; C5 CE5.5 and CE5.6; C6 with respect to CE6.4.

Other capabilities: adapt is to the organization specific of the company integrating is in the system of relations tecnico-laborales.

Interpret and execute the instructions you receive and take responsibility for the work that develops, communicating effectively with the person at each time.

Organize and carry out the activity according to the instructions received, with quality and safety criteria, applying specific procedures of the company.

Get used to the pace of work of the company fulfilling the daily performance objectives defined in the organization.

At all times, show an attitude of respect toward fellow, procedures and internal rules of the company.



Contents: 1. Biology of cultivable species in floating or submerged structures taxonomy: mussels and scallops.

Anatomy, Physiology and ecology of species of commercial interest.



2. installations of cultivation in suspended systems fixed and floating facilities for fattening (types of basins, emparrillados, Palisades and long-lines).

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

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

Auxiliary machinery.

Disinfection and cleaning of facilities.



3. technology associated with the cultivation of molluscs in floating or submerged structures (fattening in baskets, ropes and cages) cropping systems.

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

Obtained seed quality criteria.

String or mesh of the mussel.

Characteristics of the cultivation of the species commercial.

Conditions of stabling and maintenance of molluscs. Rotations.

Parameters and conditions of cultivation.

Criteria of quality of those individuals. Indices of condition.

Growth and survival of seed and adults. Performance of the crop.

Requirements nutritional of the species in cultivation.

Sampling techniques.

You unfold and classifications.



4 pathology of cultivable species in general aspects of Infectious Pathology floating or submerged structures.

Infectious diseases.

Non-infectious diseases.

Influence of biotoxins in crops.

Techniques for diagnosis of diseases.

Prevention of diseases.

Prophylaxis.



5. preparation of the final product grown in floating or submerged structures of classification systems and counting.

Quality criteria for individuals.

Transport of individuals.

Preparation of individuals for marketing or restocking.

Cleaning, bagging and mesh sacks of mussels.

Applicable law.



6. management of production data applicable to suspended stock, warehouse and inventory management systems.

Collection and processing of data.



Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.



Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the fattening of bivalve molluscs in suspension systems, which will be using one of the following ways:-academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2.-competition pedagogical accredited in accordance with which to establish the administrations competent.



MODULE TRAINING 2: FATTENING OF MOLLUSCS IN PARK level: 2 code: MF0284_2 associated to the UC: cultivate molluscs bivalve in Park duration: 210 hours capabilities and criteria of evaluation: C1: select them equipment and materials applicable to each phase of the crop in the park or Bank shellfish, following the normative of prevention of risks labour and protection half environmental.

CE1.1 describe them features of them structures and of the dimensions of the area to adapt them needs of production in each phase of the crop.

CE1.2 make an inventory of them resource materials for an ecosystem dimensioned.

CE1.3 explain the procedures for preparation of the substrate for the cultivation.

CE1.4 define the systems of prevention and control of those predators, competitors and organisms encrusting.

CE1.5 in a practical course of selection of equipment and materials applicable to each phase of the crop:-select the material to develop each phase of cultivation.

-Develop a programme of «use» maintenance of the facilities, materials and equipment.

CE1.6 in a practical course of cultivation of bivalve molluscs in the park or Bank shellfish:-identify the Park by taking coordinates or topographic dimensioning.

-Make samples representative of the Park to determine the conditions in which the substrate and pre-existing stocks.

-The results of sampling and measurements related to the type of farming according to the area.

-Organize the operations of preparation of the substrate prior to planting.

C2: Adapt the development of the production plan to the availability of personnel and materials according to the regulations of prevention of occupational hazards and environmental protection.

CE2.1 classify and characterize the stages of the production process of each species.

CE2.2 develop a programming of the activities of production by means of the corresponding diagram of Gantt.

CE2.3 define the resources human for the realization of each phase of the crop.


CE2.4 identify them measures of security and hygiene with relationship to the use of facilities and equipment and clothing of the personal to your charge.

CE2.5 in a practical course of fattening of molluscs in Park:-record production data and identify the most relevant data for reporting.

-Elaborate record that register the physico-chemical and biological parameters of the crop.

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

C3: select the system of obtaining of individuals and rating the quality of the seed applying them criteria preset for reach them productions estimated in them areas of fattening following the regulations of protection half environmental.

CE3.1 describe the criteria of suitability of the seed obtained by applying protocols.

CE3.2 relate the collection of seed with the management of the resources of the Park.

CE3.3 describe the characteristics that must have the substrate to facilitate the recruitment of the species.

CE3.4 identify the techniques of conditioning of the terrain that facilitate the recruitment natural.

CE3.5 identify the conditions of carriage of the wild collected seed to keep it with the quality set in the protocols.

CE3.6 in a so-called practical of stabling of individuals:-establish them parameters physico-chemical for the stabling of the species.

-Plan the means and facilities to lairaged individuals in conditions according to protocols.

-Calculate the number of individuals to lairaged by unit of surface.

-Determine and record crop parameters.

-Identify and assess the presence of competitors and predators to organize healthy operations.

CE3.7 in a so-called practical of selection of seed for the fattening:-choose the technical for the collection of the seed.

-To determine the amount of seed that can be extracted on the basis of the performance of the Park.

-Estimate the stocking density to achieve the planned productions.

C4: controlling the evolution of those crops in Park to get a production scheduled.

CE4.1 recognize farming for each species.

CE4.2 identify them conditions environmental and the densities of cultivation in the phases of production according to protocols.

CE4.3 describe cleaning of epibionts of the structures of cultivation techniques for maintaining the environmental conditions of the same.

CE4.4 describe the technical of tomas of samples both of the material biological cultivated, as of those recruitments.

CE4.5 a schedule of sampling to carry out a monitoring of the growth of the population.

CE4.6 define the types or classifications systems and unfold or rareos to optimize production.

CE4.7 in a practical course of evolution of crops:-select the system of stabling depending on the evolution of culture.

-Carry out samplings and interpret the data according to statistical criteria to determine the timing of classifications and unfold.

-The presence of predators and epibionts that alter the conditions of cultivation.

-Carry out the distribution of biomass depending on the conditions of the Park.

-Calculate the growth and the mortality along the period of cultivation to anticipate its evolution.

-Identify contingencies that produce alterations and suggest alternatives to minimize its effects.

-Make the change of structures, if required in the preengorde, by applying protocols.

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

CE5.1 assess the pathological processes and define measures that minimize losses.

CE5.2 identify the symptoms and abnormal situations that may be associated with disease.

CE5.3 list the causes of mortality, its risks and consequences in the development of the crop.

CE5.4 describe specifications of hygiene and prophylaxis of installations, materials, and equipment so that they are in a State of use.

CE5.5 describe methods of procurement, preparation and shipment of samples for analysis to a specialized laboratory.

CE5.6 in a practical course of sampling in the crop:-collect samples for analysis of bio-toxins and pollutants.

-Interpret alterations of the medium and the behavior of individuals that may indicate the existence of pathologies.

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

-Interpret analyses of laboratories or the data supplied by the official centres for preventive measures.

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

CE6.1 recognize the influence of harvesting and handling operations on the quality of the individuals.

CE6.2 describe the processes of harvest and selection of the final product according to species.

CE6.3 determine the fishing gear and techniques for the extraction of each species work.

CE6.4 describe the processes of handling of individuals according to their destination.

CE6.5 in a practical course of harvest of the final product:-determine the quality of the individuals applying protocols.

-Establish the calendar extraction depending on carried out surveys and marketing criteria.

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

-Prepare the product for marketing.

Skills whose acquisition must be completed in a real work environment: C1 with regard to CE1.5 and CE1.6; C2 regarding CE2.5; C3 on CE3.6 and CE3.7; C4 regarding CE4.7; C5 respect to CE5.6; C6 concerning CE6.5.

Other capabilities: adapt is to the organization specific of the company integrating is in the system of relations tecnico-laborales.

Interpret and run them instructions that receives and take responsibility are of the work that develops, communicating is of form effective with the person adequate in each time.

Organize and run the activity according to the instructions received, with criteria of quality and security, applying the procedures specific of the company.

Habituate is to the rhythm of work of the company fulfilling the objectives of performance daily defined in the organization.

Show in all time an attitude of respect towards them companions, procedures and standards internal of the company.



Contents: 1. Biology of the species in those banks natural and in parks taxonomy.

Relationships food Web in an ecosystem.

Anatomy, Physiology and ecology of species of interest commercial.

Dynamic of populations.

Facilities of culture: parks and banks natural.

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

Facilities for the fattening. Boxes on stands, plots of soil covered with network with or without close.

Cultivation and protection structures.

Equipment and cultivation and protection elements.

Auxiliary machinery.

Disinfection and cleaning of facilities.



2. technology associated with the cultivation of molluscs in the area of shellfish culture systems (raised and merits under network or unprotected).

Cycles of production for each species.

Methods for obtaining seed: capture the natural environment and recruitment.

Criteria of quality of the seed obtained for crops.

Preparation of the substrate.

Stabling of those individuals.

Parameters and conditions of cultivation.

Requirements nutritional according to species of cultivation.

Techniques of sampling.

Quality criteria for individuals. Indices of condition.

Unfold, rareos and classifications of molluscs.

Arts of shellfish.

Legislation applied to the cultivation of molluscs.



3. pathology of species in natural banks and parks General aspects of infectious pathology.

Infectious diseases.

Non-infectious diseases.

Influence of biotoxins in crops.

Prophylaxis and prevention of the crop.

Disinfection and health criteria.



4. preparation of the final product grown in parks classification and counting systems. Criteria for the quality of the product.

Transport of individuals.

Conditioning of individuals after the harvest for marketing or restocking.

Applicable law.



5. management of production stock, warehouse and inventory management data.

Collection and processing of data.



6. management of natural resources improvement and conditioning of natural banks.

Control of the extraction effort.

Performance of the natural banks.

Protected species.

Applicable law.



Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.



Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the cultivation of bivalve molluscs in Park, which will be using one of the following ways:


-Academic training level 1 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.

ANNEX IV qualification professional: production in Kennel of aquaculture family professional: maritime-fishing level: 2 code: MAP101_2 competition general organize and/or perform them activities related with the reproduction and with the crop in them first phases of development of them species aquaculture, according to criteria of quality, fulfilling, in the field of their competencies, the normative environmental and of prevention of risks labour existing.



Competition UC0285_2 units: play and incubate species aquaculture UC0286_2: cultivate larvae UC0287_2: cultivate postlarvae, seeds and FRY environment professional scope professional develops his professional activity in the area of reproduction, larval breeding and cultivation of post-larvae, seeds or fingerlings, dedicated to production in breeding of aquaculture, in entities of nature, public or private, small-sized enterprises medium, large or micro-enterprises, research centers and brotherhoods of shellfish, both on their own and of others, irrespective of their legal form. Develops its activity depending, in his case, functional or hierarchically of a superior. You may have staff occasionally, seasonally or stable. In the development of the activity Professional is apply the principles of accessibility universal in accordance with the regulations applicable.



Sectors production is located in productive fishing sector in the subsector relating to aquaculture, in the productive activities of hatchery fish, molluscs or crustaceans in which processes of production of eggs, larvae and fingerlings are developed.



Occupations and jobs of work relevant them terms of the following relationship of occupations and jobs of work is used with character generic and all-inclusive of women and men.

Workers on reproduction of fish in waters marine workers on reproduction of fish in inland waters workers in larval fish in marine waters of culture workers in reproduction of shellfish workers in larval breeding of shellfish workers in reproduction of crustaceans workers in larval shellfish training associate (600 hours) training modules MF0285_2 breeding: breeding and incubation of aquaculture (210 hours) MF0286_2 : Larval breeding (270 hours) MF0287_2: post-larvario culture (120 hours) UNIT OF COMPETITION 1: PLAY and INCUBATE SPECIES AQUACULTURE level: 2 code: UC0285_2 realizations professionals and completion criteria: RP 1: Verify that facilities are prepared to develop the acclimatization and conditioning of players, induction to the laying and incubation in accordance with the internal rules of work.

CR 1.1 the inventory of materials and equipment available for the maintenance of players, the reproduction of them same and the incubation of larvae is performs to check its operation.

CR 1.2 equipment and control systems are checked to verify its operation.

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

CR 1.4 them systems of supply and drainage of water of them tanks of crop is checked to ensure that allow the circulation of them flow of water established, having your modification or repair in case necessary.

1.5 CR tanks and materials are disinfected and are prepared for use, checking has been following the internal rules of work and using media and specific equipment.

CR 1.6 them stocks of consumables is controls taking in has the life useful of them same, performing them modifications appropriate in the inventory after communicate the needs of supply.

RP 2: Develop the programme of work in accordance with the production plan according to the rules of prevention of occupational hazards and environmental protection, and manage production data so as to facilitate further analysis.

CR 2.1 it load of work is distributed between the personal to your charge, attending to its availability and specialization, taking in has them media available and them activities to perform.

CR 2.2 operations performed by the personnel in charge are checked performed synchronously, to avoid imbalances in the production.

CR 2.3 the operations defined in the program of work is checked that is have led to out fulfilling them standards internal of the area of work and with the equipment personal set.

CR 2.4 information for carrying out the activity is transmitted to staff in charge of so clear and continuously communicating to their superiors, if appropriate, the needs of training related to their area of work.

CR 2.5 them reports is made with them data obtained in the development of the program of work to make possible its analysis and is propose them modifications that is consider appropriate depending on them results of production.

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

RP 3: monitor and/or perform the activities for the obtaining, acclimatization and conditioning of players to get put according to sue the plan of production.

CR 3.1 the procedures used in the capture and transport of specimens, are checked for each species, verifying the arrival of individuals to the installation and its features to meet internal standards of work.

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

CR 3.3 physico-chemical parameters of the medium are monitored and adapted to get the acclimation of the players to the conditions of the installation.

CR 3.4 lots of players are subjected to cycles of photoperiod and thermoperiod established for each species for the fulfillment of the production plan.

CR 3.5 power allowances set out in the internal rules of the company are made and administered to meet the nutritional requirements of the species in the stages of acclimation, reproduction, maturation, sunset and rest.

CR 3.6 them individuals is sampled with the periodicity established in them standards internal of it company to verify its evolution and its state of maturation.

3.7 CR ripening and the time of sunset is induced using specific techniques as set out in the internal rules of the company for each species.

4 RP: Perform or supervise the collection and selection of gametes and eggs embryonated or larvae to get viable individuals according to the production plan.

CR 4.1 the gametes to fertilization are obtained artificially when the species require, according to the established guidelines.

CR 4.2 the presence of natural or induced sunsets is visually detected and removed crop tank eggs, larvae or players using the media according to the species.

CR 4.3 the quality of them gametes, eggs fertilized and larvae are controls and records, taking in has them parameters previously established, deciding or not your step to incubation or to them tanks of culture larval.

CR 4.4 the conservation of gametes is performed applying the technical according to the standards internal established.

RP 5: control the incubation of them put to get eggs embryonated and/or larvae viable, and condition them for his transfer and sowing or for its marketing, following them standards internal of work.

CR 5.1 them parameters physicochemical is control to adjust them to those established for the incubation.

CR 5.2 them eggs that is consider not viable is removed monitoring that is performed according to the standards internal of work.

CR 5.3 the evolution of embryonic development of the lot in incubation checks is done the quality parameters established.

CR 5.4 eggs and/or larvae are counted, and performs quality control, preparing them for transfer to the larval rearing facility or for sale serving stated specifications.

CR 5.5 coordination with the head of the breeding area is established under supervision of his superior, to carry out the transfer of the incubated material, on the basis of the internal rules of the coaching work.

6 RP: Detect the existence of indicators of pathological problems in reproduction and incubation and supervise and/or carry out the measures of prevention and control, according to the internal rules of working after communication to superiors.

CR 6.1 samples are collected pursuant to the internal rules of work to carry out internal and external health controls.

CR 6.2 therapeutic treatments prescribed by the corresponding responsible apply according to your specifications.

6.3 CR the application of vaccines is monitored and is carried out according to the internal rules of work.


CR 6.4 the presence of external symptoms, as well as alterations in the behaviour or other indicators of pathological problems, communicate at the top with clarity and speed.



Professional context: means of production: general a unit of playback equipment. Measuring equipment from the conditions of the culture medium. Utensils and equipment for the collection, handling and identification of individuals. Machinery for the production of animal feed and food feeders/batchers. Laboratory material. Material for conservation of samples, raw materials and products. Material for making and processing of samples. Material for the administration of therapeutic treatments or vaccines. Cleaning and disinfection systems. (PPE) personal protective equipment.



Products and results: eggs embryonated or viable larvae of fish, molluscs and crustaceans.



Used or generated information: general diagram of the operation of the installation. Manual use of chemicals. Plan of production specific in the area. Inventory of materials, chemicals and equipment. Internal rules of work. Sanitary control manual. Manual technical of maintenance of use of equipment or systems. Quality criteria for this stage of the crop.



UNIT 2 COMPETITION: CULTIVATE LARVAE level: 2 code: UC0286_2 realizations professionals and completion criteria: RP 1: check that the installations, control systems, equipment and material ready for activities of larval rearing in accordance with the production plan.

CR 1.1 the inventory of materials and equipment available is performs for the home and continuity of the culture of larvae checking its suitability for develop the activity according to the plan of production, communicating them incidents to their upper.

CR 1.2 the functioning of equipment and systems of control is verified comparing it with parameters preset, ordering its review, put point-to-point and repair in case of anomaly and checking that the result guarantees the process.

CR 1.3 substrate status is verified that it is appropriate taking into account the requirements of each species.

CR 1.4 systems of water supply and drainage of water from tanks crop are checked to allow the circulation of water flow rate established, having your modification or repair otherwise.

CR 1.5 it coordination with them responsible of production of phytoplankton and zooplankton is sets low supervision of its top, to ensure the supply of both areas in them phases of cultivation, fulfilling the plan of production.

CR 1.6 disinfection tanks and materials, as well as the preparation for use, check that they have been following the internal standards of work and with the media and specific equipment.

CR 1.7 stocks of consumables is controlled taking into account the life of them, communicating the needs of supply and making the changes in the inventory.

RP 2: Develop the programme of work of Larval breeding according to the production plan and manage production data so as to facilitate further analysis.

CR 2.1 the workload is distributed among staff, according to their availability and expertise, taking into account the resources available and the activities to be carried out, checking tasks are performed synchronously.

CR 2.2 personal equipment is checked that it is available to workers in the area using it according to internal rules of work.

CR 2.3 the operations defined in the work programme are held, checking compliance with the internal rules of the work area, adjusting to the rules of prevention of occupational hazards and environmental protection.

CR 2.4 information for carrying out the activity spreads to the staff in charge of mode clear and is continuing.

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

CR 2.6 the State of warehouses, in reference to all consumable materials used in your work area, register by checking that it has covered according to internal rules of work.

CR 2.7 reports are made with previous data to make possible its analysis and proposed amendments which are considered on the basis of the results of production.

3 RP: Monitor and/or make the move and larvae tanks crop planting following established guidelines.

CR 3.1 coordination with those responsible of phytoplankton and zooplankton is established under the supervision of his superior, to determine the time of the sowing of larvae.

CR 3.2 larvae of molluscs are classified and selected taking into account criteria of quality and size.

CR 3.3 larvae are distributed in culture tanks according to their availability and the conditions of each species, and taking into account domestic labour standards.

RP 4: Monitor and track daily tank of Larval breeding according to internal rules of work and changes in the stabling conditions previously scheduled.

4.1 CR physico-chemical parameters of cultivation are controlled and determined or made appropriate amendments conforming to the internal rules of work.

CR 4.2 the quantity and quality of phytoplankton and zooplankton in the culture medium is controlled, and is given the number, type and size of live food required in the larval stages following the established procedures.

CR 4.3 the evolution of larval development is controlled according to internal standards of work.

CR 4.4 substrate used for fixing, on the basis of the requirements of each species, is determined by periodic surveys to establish the performance of the same.

CR 4.5 them operations of siphoning and/or removal of remains organic of the tank of cultivation, is monitor checking that is performed with the frequency and criteria established.

CR 4.6 them sampling for know the development, quality and/or growth of the larvae, is performed and/or supervise in accordance with them standards internal of work.

CR 4.7 them densities and them values of biomass in them tanks of culture larval is adjusted depending on the conditions established for each species.

RP 5: detect the existence of indicators of problems pathological in the process of cultivation of larvae, and monitor and/or perform them measures of prevention and control according to the standards internal of work, prior communication to their upper.

CR 5.1 them samples is collected in the form and periodicity established to perform controls health routine or to expense of the appearance of signs or symptoms, processing is through laboratory own or external.

CR 5.2 them treatments therapeutic prescribed by the responsible corresponding is apply adjusting it to their specifications.

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

CR 5.4 the presence of external symptoms, as well as alterations in the behaviour or other indicators of pathological problems are communicated to the top quickly and clearly.

6 RP: Program, perform and/or oversee the selection, classification and packaging of the final product (larvae) for marketing or transfer according to the internal rules of work.

CR 6.1 the final quality of the larvae is controlled depending on the quality and quantity parameters previously established.

6.2 CR classification and selection of the larvae is monitored and/or performs according to its origin and criteria of size and quality, where required and permitted by the species.

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

CR 6.4 the number of larvae of each tank is estimated on the basis of the internal rules of work.

CR 6.5 coordination with those responsible for production of phytoplankton and zooplankton is established under the supervision of his superior, to carry out the transfer of individuals at the time determined by production cycles.



Professional context: means of production: equipment in general of a larval breeding unit. Cleaning and disinfection materials. Measuring equipment from the conditions of the culture medium. Utensils and equipment for receiving, stocking and larval development of individuals. Equipment for preparation, enrichment, and dosage of the diets. Laboratory material. Material for conservation of samples, raw materials and products. Material for making and processing of samples. Material for the administration of treatment therapeutic or vaccine. Equipment of protection individual (EPIs).



Products and results: Postlarvae of crustaceans, seeds of molluscs and fry of fish, viable.



Information used or generated: scheme general of the operation of the installation. Plan of production specific in the area. Inventory of materials, products chemicals and equipment. Standards internal's work. Criteria of quality for each phase of the growing larvae.



UNIT OF COMPETITION 3: CULTIVATE POSTLARVAE, SEEDS and FRY level: 2 code: UC0287_2 realizations professional and criteria of realization:




RP 1: verify the State of them facilities, systems of control, equipment and material, for the development of the activities of the culture of postlarvae, seeds or FRY, following standards internal of work.

CR 1.1 is the inventory of materials and equipment available for the initiation and continuation of the crop, checking their suitability to carry out the activity in accordance with the production plan.

CR 1.2 the functioning of equipment and systems of control checks compared to pre-set parameters, review, tuning and repair in case of anomaly and checking your score.

CR 1.3 substrate status is verified that it conforms to the requirements of each species.

CR 1.4 systems of water supply and drainage of water from tanks of cultivation are checked to allow the circulation of water flow rate established, having your modification or repair if necessary.

CR 1.5 it coordination with the responsible of production of phytoplankton is sets low supervision of its top, to ensure the supply in them phases of cultivation fulfilling the plan of production.

RP 2: Develop the programme of work of the cultivation of post larvae, seeds, or FRY in accordance with the production plan and manage production data so as to facilitate further analysis.

CR 2.1 the load of work is distributed between the personal, attending to their availability and specialization, taking in has them media available and them activities to perform.

CR 2.2 operations of the personnel in charge are tested performed similarly in your work area avoiding imbalances in production.

CR 2.3 the equipment personal is checks that is to disposition of the workers of the area using it according to standards internal of work.

CR 2.4 operations carried out within the area are checked by ensuring that they are conducted in accordance with internal standards of work, adjusting to the rules of prevention of occupational hazards and environmental protection.

2.5 CR information to develop the activity spreads to the staff in charge of mode clear and form continued, and if appropriate, communicate to their superiors training needs related to their area of work.

CR 2.6 conditions of cultivation, as well as the entry and exit of individuals are recorded by checking that they have covered according to internal rules of work.

CR 2.7 the State of them stores, in reference to all the material consumable used in your area of work, is record checking that is has covered according to standards internal of work.

CR 2.8 reports are drawn up with the log data to make possible its analysis and proposed amendments which are considered on the basis of the results of production.

3 RP: Supervise, coordinate and/or receiving and stocking of individuals according to the internal rules of working activities and manage production data so as to facilitate further analysis.

CR 3.1 it coordination with them responsible of production of phytoplankton is sets, low supervision of its upper, for prepare the installation and perform the reception of them individuals on the base of them standards internal of work.

CR 3.2 transfer from the installation of larval rearing is carried out to nursery or seed tanks under the conditions laid down in the internal rules of working for each species.

CR 3.3 them postlarvae is distributed in them tanks of cultivation according to criteria of density, size, quality and conditions of cultivation for each species.

RP 4: Monitor and track crop for postlarvae, seeds and fry of the quality required according to the internal rules of work.

CR 4.1 them parameters physico-chemical of cultivation is control and adjust, following them standards internal of work and making them modifications appropriate, to keep them conditions of them crops.

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

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

4.4 CR the siphoning or the removal of the remains of food, waste and low of tanks is monitored and/or carries out daily in a standardized form to keep growing in hygienic conditions and reset the power.

CR 4.5 sampling is scheduled and performed with the frequency established, for the growth and survival of individuals, according to standardized norms or internal rules of work.

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

CR 4.7 the quality of them individuals is determines whenever the size of them same allows identify them deformities for each species, removing which not is in accordance to them criteria established.

CR 4.8 unfold them of individuals is carried out according to criteria of density and biomass.

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

CR 5.1 samples are collected in the form and periodicity laid down in standards internal jobs, to perform routine health checks or at the expense of the appearance of signs or symptoms, processing the samples through in-house or external laboratory.

CR 5.2 therapeutic treatments prescribed by the corresponding responsible apply according to your specifications.

CR 5.3 the application of vaccines is monitored or carried out according to the internal rules of work.

CR 5.4 external symptoms; as well as alterations in behavior or other indicators of pathological problems, communicate clearly and quickly to the top.

6 RP: Program, perform and/or oversee the selection, classification and packaging of the final product for marketing or transfer according to the internal rules of work.

CR 6.1 samples are collected according to criteria laid down in the internal rules of work to determine the final quality, size and dispersal of individuals.

CR 6.2 the final product is classified, selects and groups according to the results of the sampling and conforming to the criteria of for sale.

CR 6.3 fasts are set depending on the size of individuals and adjusts the temperature and salinity 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 area.

CR 6.5 individuals are stocked in the means of transport according to the internal rules of work.



Context professional: means of production: equipment general of a unit of cultivation of post larvae, seeds and FRY. Materials of cleaning and disinfection. Measuring equipment from the conditions of the culture medium. Utensils and equipment for the reception, culture and transfer of those individuals. Equipment for the preparation, enrichment and dosage of the diets. Material of laboratory. Material for the taking, processing and conservation of the samples. Material for the administration of treatment therapeutic and vaccine. EPIS (equipment of protection individual).



Products and results: seeds and juvenile suitable for its fattening.



Information used or generated: scheme general of the operation of the installation. Manual technical of maintenance and instructions of use of equipment and systems. List of personnel in the work area. Area specific production plan. Health history of each batch. Expiration and use modes of storage of perishable products. Internal rules of work. Tables of power. Manual of control healthcare. Criteria of quality during the culture and for the final product.



TRAINING MODULE 1: BREEDING and INCUBATION OF AQUACULTURE level: 2 code: MF0285_2 associated with UC: play and incubate species aquaculture duration: 210 hours capabilities and evaluation criteria: C1: relate the provision of an installation of reproduction and incubation with each phase of the crop production forecast, and adjusting to the rules of prevention of occupational hazards and the environment.

CE1.1 describe the characteristics of the system to meet the needs of a particular production.

CE1.2 an inventory of material needs to implement protocols in each stage of cultivation.

CE1.3 describe the procedures of asepsis and disinfecting materials, media and cultivation equipment as required.

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

CE1.5 in a so-called practical of endowment of an installation of reproduction and incubation:-make them activities of the maintenance of use and differentiate them of the tasks of the maintenance specialized.

-Select the material to develop each phase of cultivation.

C2: adapt a program of work taking in has them materials, equipment and personal, following the policy of prevention of risks labour.

CE2.1 describe them activities that must be made to achieve the objectives established in a Plan of production.


CE2.2 identify human and material resources for the completion of each stage of the crop.

CE2.3 list and synchronize the tasks of production Plan taking into account the means and staff available.

CE2.4 identify the measures of safety and hygiene with relationship to the use of facilities and equipment.

CE2.5 in a so-called practical of a program of work:-perform a scheme where listed the facilities and equipment to apply the Plan of production.

-Develop record that synthesize the development of the phases of cultivation.

-Select relevant data for the preparation of reports on the implementation of the plan of production.

CE2.6 in a practical course on issues in production:-identify possible causes and propose changes to minimize such occurrences.

C3: Interpret and apply the processes of management of the stocks of players to get a scheduled production of the sunsets, complying with the environmental rules.

CE3.1 describe the fundamental phenotypic criteria for the selection of players.

CE3.2 explain the conditions of transport and stocking of selected specimens.

CE3.3 define the physico-chemical parameters for conditioning and maturing of players.

CE3.4 identify the procedures of sampling and marked of the players to control its evolution.

CE3.5 relate the conditions of conditioning with the ripening of the individuals.

CE3.6 in the so-called practical to recognize them features anatomical of the species cultivated:-identify the species susceptible of cultivation.

-Perform the dissection of reproductive individuals distinguishing bodily organs.

CE3.7 in a practical course for stocking and maturation of the players:-calculate number of copies and establish the relative proportion of sexes taking into account a defined Plan of production.

-Develop photoperiods or termoperiodos to obtain a programming scheduled of the put.

-Measure, record players tanks physico-chemical parameters and verify that they conform to the preset.

-Select diets based on eating habits and nutritional requirements of the players in the reproductive stages.

CE3.8 in a practical course of maturation of the players control:-identify the equipment and materials for the handling of players.

-Carry out the marking of individuals applying protocols.

-Assess the State of maturity of the players applying protocols.

C4: Apply reproduction techniques using those methods to adapt the viability and quality of implementations to the production plan.

CE4.1 enumerate those types of put and select the set for each species.

CE4.2 describe techniques for induction to the implementation of cultivable species.

CE4.3 recognize them techniques of conservation of gametes to maintain its viability.

CE4.4 identify the equipment and materials to induce implementations while preserving the gametes.

CE4.5 quote the criteria of valuation of them gametes or put to determine its quality.

CE4.6 in a practical course of reproduction techniques:-carrying out the collection of natural implementations apply protocols.

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

-Recognize the gametes of crop species.

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

-Carry out the fertilization of gametes and calculate the percentage of fertilization by applying protocols.

C5: Organize the processes of incubation and transfer of embryonated eggs and larvae following internal labour standards and applying quality controls established.

CE5.1 identify the systems for collecting eggs embryonated and larvae of different species.

CE5.2 define the conditions environmental for the evolution of the incubation of the species of cultivation.

CE5.3 recognize the phases and stages of embryonic and Larval species of crop development.

CE5.4 identify the quality criteria for eggs or larvae according to protocols.

CE5.5 describe preparation of eggs and/or larvae for sale or transfer.

CE5.6 in a practical course of organization of processes of incubation and transfer of embryonated eggs and larvae:-carry out counts and check that the crop development conforms to the preset conditions.

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

-Remove non-viable eggs by applying protocols.

-Make counting larvae or eggs, and assessing its quality by applying protocols.

-Carry out the transfer of larvae or eggs on them conditions preset.

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

CE6.1 list sources of pollution, its risks and consequences in the process breeding.

CE6.2 interpret alterations of the medium and of the behavior of the individuals as well as the appearance of symptoms that can indicate the existence of pathologies.

CE6.3 list them methods of prevention and control of the diseases that can apply is in the aquaculture to minimize them pathologies.

CE6.4 describe the methods of obtaining, preparation and shipment of samples for your analysis to laboratories specialized.

CE6.5 in a so-called practical of recognition of processes pathological:-identify those points susceptible of originate processes of contamination in the crop.

-Relate them technical of hygiene with the means and equipment to make them.

-Prepare and implement treatments according to the protocols laid down.

-Collect samples and prepare them for their shipping to a laboratory specialist.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.5; C2 CE2.5 and CE2.6; C3 on CE3.6, CE3.7 and CE3.8; C4 on CE4.6; C5 respect to CE5.6; C6 concerning CE6.5.

Other capabilities: adapt is to the organization specific of the company integrating is in the system of relations tecnico-laborales.

Interpret and run them instructions that receives and take responsibility are of the work that develops, communicating is of form effective with the person adequate in each time.

Organize and run the activity according to the instructions received, with criteria of quality and security, applying the procedures specific of the company.

Habituate is to the rhythm of work of the company fulfilling the objectives of performance daily defined in the organization.

Show in all time an attitude of respect towards them companions, procedures and standards internal of the company.



Contents: 1. Anatomy, Physiology and ecology species of commercial interest.

Biology and physiology.

Ecology and species of commercial interest distributions (biogeography).



2 installations of cultivation for reproduction and incubation culture structures (tanks, swimming pools ponds).

Equipment and elements of culture.

Disinfection and cleaning of facilities.



3 reproduction reproductive physiology.

Origin of the players.

Selection of those players.

Transportation of those players.

Stabling and conditioning of the players.

Power of players.

Obtaining of sunsets.

Criteria of quality of productions.

Conservation of gametes.



4. incubation conditions of the incubation of the species in cultivation.

Embryonic development.

Quality criteria for eggs embryonated or larvae.



5 pathology in General Microbiology technical reproduction and incubation process.

General aspects of the infectious pathology.

Infectious diseases.

Non-infectious diseases.

Prevention of diseases.

Therapy and prophylaxis.



6. preparation of the product resulting from reproduction and incubation quality criteria.

Preparation of the larvae to their transfer or commercialization.

Systems of classification and counting of embryonated eggs.

Packing of embryonated eggs.

Applicable regulations.



7. management of production data to reproduce and incubate species inventory, warehouse and inventory management.

Collection and processing of data.



Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.



Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to reproduction and incubation of aquaculture species, which will be using one of the following ways:-academic training level 2 (Spanish higher education qualifications framework) or other upper level related to the professional field.

-Experience professional of a minimum of 3 years in the field of the competencies related with this module training.

2.-competition pedagogical accredited in accordance with which to establish the administrations competent.



MODULE TRAINING 2: CULTURE LARVAL level: 2 code: MF0286_2 associated to the UC: cultivate larvae duration: 270 hours






Capabilities and evaluation criteria: C1: relate the provision of an installation of larval rearing with each phase of cultivation according to forecasts of production, conforming to the rules of prevention of occupational hazards and the environment.

CE1.1 classify and characterize the stages of the process production of each species.

CE1.2 relate the phases of the larval breeding materials and equipment needs to develop cultivation according to the production plan.

CE1.3 describe the procedures of asepsis and disinfection of materials, media and cultivation equipment.

CE1.4 develop a program of maintenance basic of the equipment and systems of control.

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

CE1.6 in a so-called practical of an installation of cultivation of larvae:-perform a scheme where listed them areas of cultivation, machines and facilities.

-Calculate food for a default production needs.

-Select the material to develop each phase of cultivation.

C2: Interpret a larval crop production plan adapted to the human and material resources, according to the regulations of prevention of occupational hazards and environmental protection.

CE2.1 develop a timetable for the activities of the production according to established protocols.

CE2.2 describe activities that must be carried out by the personnel operating in the installation.

CE2.3 identify the safety and hygiene measures in relation to the use of facilities and equipment.

CE2.4 in a so-called practical of interpretation of a plan of culture larval:-perform an inventory of the needs of materials, facilities and equipment for apply protocols in each phase of cultivation.

-Define the human resources for the completion of each stage of the crop.

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

CE2.5 in a practical course of interpretation of a larval breeding plan:-record production data and identify the most relevant data for reporting.

-Elaborate record that register the physico-chemical and biological parameters of the crop.

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

C3: Organizing the transfer of larvae by applying protocols and taking into account the characteristics of the species.

CE3.1 choose the technique of transfer of individuals, taking into account the critical points.

CE3.2 relate them features of those systems of cultivation larval with them conditions of stabling of the larvae.

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

CE3.4 in a so-called practical to assess the quality of individuals to start growing:-make biometrics and evaluate the results obtained by applying the protocols.

-Apply techniques of counting of individuals applying protocols.

-Perform the transfer of larvae keeping fixed cultivation parameters.

C4: Monitor the development of the larval breeding techniques set out in protocols.

CE4.1 identify the phases and stages of development larval for species cultivated.

CE4.2 describe techniques of Larval breeding according to species.

CE4.3 interpret the environmental conditions for the evolution of culture.

CE4.4 identify the circumstances of the development of the crop that is necessary to make a decision and justify it.

CE4.5 in a practical course of the development of the larval breeding:-register and interpret physicochemical parameters and verify that they conform to the preset.

-Linking sampling of individuals with the development of the larval stages.

-Assess the quality of those individuals applying them protocols.

-Identify and organise the withdrawal of morbid individuals dead and organic matter to prevent alterations in the crop.

-Identify contingencies that produce alterations and suggest alternatives to minimize its effects.

-Compare the protocols with the evolution of lots of culture and identify deviations.

CE4.6 identify the nutritional needs of each species and the techniques of diets for larvae feed.

CE4.7 in a so-called practical to control the food supply:-determine the quality of the food and prepare it in the nutritional conditions according to the phase of the larval breeding.

-Calculate food live and inert to supply taking into account culture programming.

-Assessing the quality of food remnant to adjust the supply of it.

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

CE4.8 identify the anatomical characteristics that determine the time to prepare the fixing of the larvae.

CE4.9 determine when to initiate the change of live food to inert taking into account the protocols.

CE4.10 describe the specific collectors used in fixing tanks and select it depending on the species.

C5: recognize them processes pathological in the cultivation of larvae by applying the measures of prevention and control according to protocols defined.

CE5.1 list sources of pollution, its risks and consequences in the development of the crop.

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

CE5.3 interpret alterations of the medium and of the behavior of the individuals as well as the appearance of symptoms that can indicate the existence of pathologies.

CE5.4 list them methods of prevention and control of diseases that may apply is to those crops to minimize them pathologies.

CE5.5 describe them methods of obtaining, preparation and shipment of samples for your analysis in a lab external.

CE5.6 in a so-called practical of recognition of processes pathological:-determine the dose of them treatments used for the disinfection and prophylaxis according to the protocols established.

-Collect samples and prepare them for their shipping to a laboratory specialist.

C6: Organizing the selection and preparation of the final product (larvae) according to the criteria specified in protocols.

CE6.1 relate the species cultivated with the process of harvesting of the final product.

CE6.2 recognize the quality of the final product criteria using pre-established criteria.

CE6.3 in a practical course of preparation of the final product:-classify the final product and calculate the number of individuals applying protocols.

-Associate species with procedures for transportation in terms of quality, and analyze critical points.

-Assessing the quality of the post-larvae or juveniles according to preset parameters.

-Record, interpret, and control the physical and chemical parameters during the harvest and move to another area of production to maintain the preset conditions.

-Organize the transfer of post larvae or fingerlings to coordinate with other areas to avoid imbalances in the production.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.6; C2 CE2.4 and CE2.5; C3 on CE3.4; C4 concerning CE4.5 and CE4.7; C5 respect to CE5.6; C6 concerning CE6.3.

Other capabilities: adapt is to the organization specific of the company integrating is in the system of relations tecnico-laborales.

Interpret and run them instructions that receives and take responsibility are of the work that develops, communicating is of form effective with the person adequate in each time.

Organize and run the activity according to the instructions received, with criteria of quality and security, applying the procedures specific of the company.

Habituate is to the rhythm of work of the company fulfilling the objectives of performance daily defined in the organization.

Show in all time an attitude of respect towards them companions, procedures and standards internal of the company.



Contents: 1. facilities of culture larval structures of the crop (tanks, swimming pools ponds).

Equipment and elements of culture.

Disinfection and cleaning of facilities.



2 culture larval types of larvae: mollusks, fish and crustaceans.

Quality criteria of the larvae.

Quality criteria of the culture medium.

Larval breeding systems.

Larval conditioning.

Larval development.

Larval feeding.

Larval survival and growth.

Techniques of sampling, classification and selection of individuals.

Systems fastening larval.

Weaning.

Transport of larvae and FRY.



3. pathology in culture larval technical General of microbiology.

General aspects of the infectious pathology.

Infectious diseases.

Non-infectious diseases.

Prevention of diseases.

Therapy and prophylaxis.



4. preparation of the final product of the cultivation of Larval quality criteria.

Preparation of larvae, FRY for your transfer or commercialization.

Classification and counting systems.



5. management of production of the larval breeding stock, warehouse and inventory management data.

Collection and processing of data.



Parameters of the training context: spaces and facilities:




Them spaces and facilities will give response, in form of classroom, classroom workshop, workshop of practices, laboratory or space singular, to them needs training, in accordance with the context professional established in the unit of competition associated, taking in has the normative applicable of the sector productive, prevention of risks, health labor, accessibility universal and protection environmental.



Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the cultivation of larvae, which will be using one of the following ways:-academic training level 2 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2. accredited educational competition in accordance with it to establish the competent administrations.



TRAINING MODULE 3: CROP POST-LARVARIO level: 2 code: MF0287_2 associated with UC: cultivate postlarvae, seeds and FRY duration: 120 hours capabilities and evaluation criteria: C1: establish needs in the installation for the cultivation of postlarvae in default conditions, and adjusting to the regulations of occupational hazards and environmental protection.

CE1.1 relate the phases of the larval breeding needs supplies, materials and equipment for carrying out the activity according to the production plan.

CE1.2 describe the procedures of asepsis and disinfection of materials, media and equipment of crop.

CE1.3 recognize the characteristics of the substrate and facilities for the conditioning of postlarvae in species that require it.

CE1.4 in a practical course of organization of an installation for cultivation of postlarvae:-describe the activities of maintenance of use and discern them specialized maintenance tasks.

-Select the material to develop each phase of cultivation.

-Calculate food for a default production needs.

C2: relate a plan of production of the crop of postlarvae with them resources human and materials available, following the policy of prevention of risks labor and protection environmental.

CE2.1 sequence of farming activities by applying production protocols.

CE2.2 relate the tasks of the phases of culture with the needs of human and material resources.

CE2.3 identify the measures of safety and hygiene with relationship to the use of facilities and equipment.

CE2.4 in a practical course of organization of a crop of postlarvae production plan:-recording data of production and identifying data for reporting.

-Develop record that recorded them parameters physico-chemical and biological of the crop.

CE2.5 in a practical course of organization of a crop of postlarvae production plan:-identify means of cultivation, materials and human resources for each stage of the crop.

-Develop a programming of the activities of production by means of the corresponding diagram of Gantt.

C3: Describing the processes of transfer of individuals taking into account the conditions of cultivation for each species and protocols.

CE3.1 choose the system of transfer of individuals, taking into account the critical points.

CE3.2 relate the characteristics of cultivation of postlarvae or FRY stocking conditions.

CE3.3 identify classification systems of individuals in the species that require it.

CE3.4 interpret the quality criteria of the post-larvae or juveniles taking into account the protocols.

CE3.5 food availability related to the number of individuals to be lairaged.

CE3.6 in a practical course of transfer of individuals:-sampling of individuals to determine the size of individuals at the beginning of the crop.

-Apply techniques of counting of individuals to adjust your stocking.

-Select individuals applying established protocols.

-Carry out the transfer of larvae keeping crop parameters.

C4: Analyze the evolution of the cultivation of postlarvae for the quality of individuals established in the production plan.

CE4.1 recognize the phases and stages of postlarvario development according to cultivable species.

CE4.2 relate the physico-chemical parameters of cultivation and densities for the stages of production.

CE4.3 relate the malformations of individuals with growing conditions.

CE4.4 in a practical course of the development of the larval breeding:-register and interpret physicochemical parameters and verify that they conform to the preset.

-Identify and organise the withdrawal of morbid individuals dead and organic matter to prevent alterations in the crop.

-Identify contingencies that produce alterations and suggest alternatives to minimize its effects.

-Compare the protocols with the evolution of lots of culture and identify deviations.

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

CE4.5 identify the nutritional needs of each species to adjust its power.

CE4.6 power systems to recognize and relate the crop species.

CE4.7 in a practical course of the development of the larval breeding:-determine the quality of the food for each stage of the crop.

-Calculate living or inert food supply based on protocols.

-Prepare the food in those conditions nutritional according to the phase of cultivation.

-Carry out the inventory of feed and propose them shopping necessary.

CE4.8 interpret the techniques of sampling, systems of classification and unfold applicable to each species.

CE4.9 in a so-called practical of the development of the culture larval:-perform the sampling of them individuals to determine the moment appropriate of classifications and unfold.

-Select individuals applying the protocols of control of quality.

C5: recognize those processes pathological in the cultivation of postlarvae applying the measures of prevention and control according to protocols defined.

CE5.1 list sources of pollution, its risks and consequences in the development of the crop.

CE5.2 identify the products, equipment and procedures of asepsis and disinfection in aquaculture.

CE5.3 interpret alterations of the medium and of the behavior of the individuals as well as the appearance of symptoms that can indicate the existence of pathologies.

CE5.4 identify the techniques of diagnosis for the detection of pathologies.

CE5.5 enumerate methods of prevention and control of diseases affecting crops.

CE5.6 describe the methods of procurement, preparation and shipment of samples for analysis by an external laboratory.

CE5.7 in a practical course of pathological processes in the cultivation of postlarvae:-know the symptoms of dead or dying individuals that may be associated with diseases.

-Prepare and implement treatments according to established protocols.

-Collect samples and prepare them for shipment to a specialized laboratory.

C6: Control the selection and preparation of the final product, by applying protocols default according to their destination.

CE6.1 relate the process of harvesting of the final product with the cultivated species.

CE6.2 recognize the quality of the individuals using the pre-established criteria.

CE6.3 describe systems of conditioning of the product according to its destination.

CE6.4 in a practical course of preparation of the final product:-recognize the critical points for the transport of individuals.

-Collect samples to determine the quality of the product.

-Carry out samplings of individuals to check if individuals conform to pre-established parameters.

-Classify the final product according to protocols.

-Register, interpret and control them parameters physico-chemical during the harvest and the transfer to keep the conditions established.

-Organize the stabling of the individuals applying those protocols.

Skills whose acquisition should be completed in an environment real of work: C1 respect to CE1.4; C2 concerning CE2.4 and CE2.5; C3 on CE3.6; C4 concerning CE4.4, CE4.7 and CE4.9; C5 respect to CE5.7; C6 with respect to CE6.4.

Other capabilities: adapt to the specific organization of the company integrated into the system of tecnico-laborales relations.

Interpret and execute the instructions you receive and take responsibility for the work that develops, communicating effectively with the person at each time.

Organize and carry out the activity according to the instructions received, with quality and safety criteria, applying specific procedures of the company.

Get used to the pace of work of the company fulfilling the daily performance objectives defined in the organization.

At all times, show an attitude of respect toward fellow, procedures and internal rules of the company.



Contents: 1. cultivation facilities postlarvae structure of cultivation (tanks, swimming pools ponds).

Equipment and elements of culture.

Disinfection and cleaning of facilities.



2. cultivation of post-larvae or FRY types of post-larvae of crustaceans.

Types of fish fry.

Criteria of quality of the postlarvae.

Systems of cultivation.

Conditioning of the postlarvae.

Development of those individuals.

Power.

Growth and survival.

Techniques of sampling, classification and selection of individuals.


Transport of individuals.



3 pathology in General Microbiology techniques post-larvario cultivation.

General aspects of the infectious pathology.

Infectious diseases.

Non-infectious diseases.

Prevention of diseases.

Therapy and prophylaxis.



4. preparation of the product end of the culture post-larvario criteria of quality.

Conditioning of individuals.

Preparation of individuals for their transfer or commercialization.

Classification and counting systems.

Systems of stocking of those individuals.



5. management of production of postlarvae stock, warehouse and inventory management data.

Collection and processing of data.



Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.



Profile professional of the trainer or forming: 1.-domain of them knowledge and them technical related with the culture of postlarvae, seeds and FRY, that is credited by an of them two forms following:-training academic of level 2 (frame Spanish of qualifications for it education top) or of others of upper level related with the field professional.

-Experience professional of a minimum of 3 years in the field of the competencies related with this module training.

2. accredited educational competition in accordance with it to establish the competent administrations.

ANNEX V professional qualification: Organization of auctions professional family: maritime - fisheries level: 3 code: MAP102_3 competition general coordinate and supervise, the receipt, classification and labelling for auction of fishery products, fulfilling the control of quality, applicable occupational health and safety regulations.



Units of competition UC0288_3: participate in it organization and perform it surveillance of them conditions of the local, facilities, equipment and personal of lonja UC0289_3: control the provenance of the product received in lonja, ensuring it traceability, fitness of them carvings and its State toilet health UC0290_3: monitor it reception, classification, labeled and exhibition of the product in lonja environment professional field professional develops its activity professional in slices related with the area of fishing, in entities of a public or private nature, size small, medium, large or micro enterprises, or in other establishments of reception, exhibition or first sale of fishery products both on their own as others, regardless of their legal form. Develops its activity depending, in his case, functional or hierarchically of a superior. You may have staff occasionally, seasonally or stable. In the development of the professional activity apply the principles of universal accessibility in accordance with the applicable legislation.



Sectors production is located in the fishing sector, within the sub-sectors relating to fishing and shellfishing and, specifically, in the productive activity of trade in fish and seafood.



Occupations and jobs of work relevant them terms of the following relationship of occupations and jobs of work is used with character generic and all-inclusive of women and men.

Responsible for fish market seafood samplers of markets stores supervisors responsible for receipt of training associate (480 hours) training modules MF0288_3 fishery products plant: slices (150 hours) MF0289_3 management: Control products on the market (180 hours) MF0290_3: storage and display of products in market (150 hours) UNIT OF COMPETITION 1: PARTICIPATE IN THE ORGANIZATION and PERFORM THE SURVEILLANCE THE CONDITIONS OF LOCAL , FACILITIES, EQUIPMENT and PERSONNEL OF MARKET level: 3 code: UC0288_3 realizations professionals and completion criteria: RP 1: participate in the Organization and perform surveillance of local conditions to ensure their suitability for hygienic-sanitary legislation.

CR 1.1 work stays are periodically reviewed according to internal rules of work ensuring its adjustment to the applicable regulations.

CR 1.2 the sanitary condition of the discharge and the local or local areas where it receives, manipulates and auction product, controls and checks, following the pre-set plan.

CR 1.3 the ventilation and air conditioning of the local or local where is made the classification, exhibition and auction is verifies for keep the product in the best conditions of conservation.

CR 1.4 lighting of premises where is the handling and sale of the product is checked to ensure the realization of the tasks, avoiding undesirable overheating of the product.

CR 1.5 the cleaning of them drains is checks to ensure that meet its mission of prevent the accumulation of water in the soil.

CR 1.6 the absence of insects and rodents on the premises of manipulation, storage and sale is controlled by the plans established for that purpose, and according to the relevant regulations.

2 RP: Participate in the Organization and carry out the monitoring of the conditions of the facilities to ensure its performance and minimize the contamination of the product.

CR 2.1 the sanitary condition of the facilities is checked and cleaning is organized and carried out in accordance with the applicable regulations and plan pre-set, storing cleaning products in different places to the handling and auction of the product.

Control CR 2.2 operation and the sanitary conditions of the cameras to maintain the product according to internal rules of work.

CR 2.3 use of water and ice supply systems operation is verified by guaranteeing that they comply with the applicable rules.

CR 2.4 the parties concerning any incident at the facility are complete and are processed according to established instructions.

3 RP: Participate in the Organization and conduct surveillance of equipment and materials to ensure their status and performance, minimizing contamination of the product.

CR 3.1 the status of use of equipment and working machinery is checked so as to guarantee its operation.

CR 3.2 boxes or other containers are reviewed and monitored according to their shape, material and hygienic state suit to the product according to established protocols, stored and managed as provided.

CR 3.3 of cleaning equipment, scales and other machinery operations as provided.

CR 3.4 CRS work is monitored by verifying the functioning of the same.

CR 3.5 the parties relating to any impact on equipment and materials are complete and are processed according to established instructions.

4 RP: Participate in the Organization and carrying out surveillance of the health and hygiene conditions of handlers for its adaptation to applicable regulations and in order to minimize the contamination of the product.

CR 4.1 the clothing used by them manipulators, as well as the State hygiene of them same is monitors to verify that comply with the legislation applicable and the plan established.

CR 4.2 compliance the preset, in terms of habits of handlers, is observed to preserve the product from unwanted damages.

CR 4.3 the distribution of tasks and organization of shifts of them manipulators is carried out to ensure the development of the work.

CR 4.4 those parts relating to any incidence with them workers of lonja is cover and are handled according to instructions established.



Context professional: means of production: record daily of the plan of cleaning. Thermometers, hygrometers, camera stores. Parts for maintenance and repair. Parts of incidents. Boots of water, clothes for work, gloves, hats. Pictures of distribution of shifts and tasks. Material and products of cleaning.



Products and results: local, facilities, equipment, materials and utensils of work in State of use and adjusted to the regulations that them affects. Hygienic-sanitary conditions applied by the manipulative staff. Organized shifts. Supply of ice. Maintenance parts, parts of incidents and record in cleaning completed, processed or archived.



Used or generated information: quality control Plan. Responsible for quality control instructions. Plan of cleaning, insect and rodent control. Hygienic-sanitary regulations of the manipulator of fishery products. Rules concerning requirements that must comply with the premises, facilities, equipment and utensils for fish products. Parts of maintenance, record of cleaning, parts of incidents, parts of control of baits. Instructions for use of equipment and machinery and cleaning products.



UNIT 2 COMPETITION: CONTROL THE SOURCE OF THE RECEIVED PRODUCT IN MARKET, ENSURING TRACEABILITY, ADEQUACY OF LAS SIZES and YOUR STATE HYGIENIC SANITARY level: 3 code: UC0289_3 realizations professionals and performance criteria:




RP 1: participate in the Organization and control the origin of them products landed in the port or that will be marketed in the lonja for ensure their traceability.

CR 1.1 the origin of the products landed or transported by land, and that they will be sold at auction is subject to surveillance and control.

CR 1.2 the book of documents of transport is covered with them data to the use and is custody according to standards internal of work.

CR 1.3 the origin of the product is registered according to the form established in the applicable legislation.

2 RP: Involved in the Organization and control the sanitary State and the adequacy of the sizes of products to ensure their fitness for consumption.

CR 2.1 the presentation and conditions of maintenance and conservation of the product, before the download, is checks that are the marked by the legislation and, in his case, by the plan of quality.

CR 2.2 the hygiene condition of the product is maintained during the discharge within the parameters set by the legislation and/or quality plan.

CR 2.3 the preparation of samples of the product that must be sent to others centers of control health is carried out following the normative applicable for avoid the alteration of the same.

3 RP: Involved in the Organization and control the adaptation to the regulation of marketing of products to ensure their fitness for sale.

CR 3.1 the surveillance on the product landed is performed according to the instructions received so is guaranteed the fitness of the same for the consumption human.

CR 3.2 checking the State of freshness and size of the product is performed according to plan so as to ensure its adaptation to current legislation.

CR 3.3 checking on the State of development of the landed individuals is following the instructions received so as to ensure its adaptation to applicable regulations.



Context professional: means of production: Book of documents of transport. Product registration book. Part of shellfish extraction zone status. Dimensioning of recognition of freshness. Applicable legislation regarding the taking and conservation of samples of health interest. Quality control plan. Responsible for quality control instructions. Parts of incidents. Parts for maintenance and conservation of the product during transport.



Products and results: compliance of the rules applicable for the product that enters in lonja. Freshness of fish and seafood in fish market. Intended for analysis samples taken and processed. Record book of the product and parts of incidence covered, processed and archived.



Information used or generated: Book of documents of transport, book of record of the product. Applicable legislation on the minimum sizes, vedas or other impediments to the marketing of the product (ovate females, biological páros, among others), of all the species that are received. Scales of recognition of freshness. Parts of incidents. Instructions for sampling analysis of sanitary control and/or quality.



UNIT OF COMPETENCY 3: MONITOR THE RECEIPT, CLASSIFICATION, LABELING and EXPOSITION OF THE PRODUCT AT MARKET level: 3 code: UC0290_3 realizations professionals and completion criteria: RP 1: execute operations to monitor the receipt, classification and product display, complying with the rules of prevention of occupational risks.

CR 1.1 them procedures or steps to take to out them berths and downloads of fishing is carried out following a plan preset.

CR 1.2 logistical support during the download tasks are monitored in the established manner.

CR 1.3 verification of the development of download tasks and handling of the product are carried out in such a way that the same damage are minimized.

CR 1.4 product, in the case of waiting to be auctioned off, stays in the established refrigeration and storage conditions.

1.5 CR the parties concerning any incident during the reception and exhibition is completed and processed according to internal rules of working.

2 RP: Carry out the operations to monitor the classification of the product complying with the rules of prevention of occupational risks.

2.1 CR monitoring and classification by size conforms to the legal provisions and the previously designed plan.

CR 2.2 monitoring and classification by States of freshness conforms to the applicable regulatory provisions and the previously designed plan.

CR 2.3 those parts relating to any incidence during the classification is cover and is processed according to rules internal of work.

RP 3: carry to out them tasks of monitoring to obtain a labelling of the product.

CR 3.1 the supervision and control of the tags is performed to check that meet them requirements and features legal.

CR 3.2 the operation of them machines labelling or the clothing manual of them tags is submits to control for ensure the veracity of them data and its adequacy to the normative applicable.

CR 3.3 them measures of control of the labeled with or without distinctive of quality is guarantees that ensure the compliance of the requirements specified as regards freshness, size minimum, art and presentation that les correspond.

CR 3.4 those parts relating to any incidence during the labeling is completed and is processed according to instructions received.



Professional context: means of production: electric razor, ropes, hooks, pallet, boxes, baskets, among others. Ice, hose, freshwater and saltwater. Trucks manual and electric, hydraulic clearance, conveyor belts. Weighers, gauges, tables, labelling machines, paper and ink printing, nature tags, tags and labels, staplers, closing of SAC, drivers of temperature and humidity, megaphones, computer screens, electronic switches, slates, ventilation and drainage systems. Plan of allocation of exhibition venues. Dimensioning of the cleaning, disinsectization and deratization, maintenance parts and incidences plan.



Products and results: docking and unloading. Classified, exposed and labeled product.



Used or generated information: requests for berthing and unloading. Calculation of the volume of fish and shellfish landed according to species or origin. Plan of quality. Plan of disinfection, pest control and extermination. Instructions of the Manager of quality. Legislation relative to them standards of exhibition and labelling of those products fishing. Chips technical of the ice. Manual of instructions of equipment and machinery. Parts of maintenance and incidences. «Regulation of berths».



MODULE TRAINING 1: MANAGEMENT OF SLICES level: 3 code: MF0288_3 associated to it UC: participate in the Organization and perform it surveillance of them conditions of the local, facilities, equipment and personal of lonja duration: 150 hours capabilities and criteria of evaluation: C1: detect irregularities in them conditions of them facilities, equipment, utensils and manipulators that affect to the compliance of the normative applicable and/or plan of quality preset.

CE1.1 describe the regulations applicable, concerning them requirements hygiene applicable to them local and materials used in the landing of products fishing and in them establishments of handling and marketing in land, that ensure the preservation of them products fishing.

CE1.2 describe the applicable regulations with respect to food handlers, to minimize the contamination of the products.

CE1.3 explain the operation to carry out the monitoring of the conditions of facilities and materials, Manipulatives.

CE1.4 in a practical course of detection of irregularities in the market:-check the conditions of the facilities, equipment, utensils and handlers that can affect compliance with the applicable legislation and/or quality plan.

C2: Control the execution of the method of sanitation of facilities, equipment and manipulators, and the use of established products to guarantee the conservation of the product.

CE2.1 describe the principles of the HACCP (hazard analysis and critical Control points) system in accordance with the applicable legislation.

CE2.2 explain the steps for cleaning and disinfection of buildings and equipment and the way in which cleaning products should be stored.

CE2.3 in a practical course of cleaning of facilities / equipment:-identify the tools and products to use.

-Describe the phases of cleaning of equipment and/or work area specific.

-Explain the storage of the material.

C3: organize, distribute and assign tasks to the manipulators.

CE3.1 describe the Organization of the operators for the development of the activities of the lonja.

CE3.2 identify the activities to develop by those operators ensuring the compliance of the law of prevention of risks labour.

CE3.3 in a so-called practical of organization of tasks to them manipulators:-organize the activities of them operators after the reception of the product so is minimize the deterioration of the same.

C4: recognize, complete and process the documents of maintenance, incidences and parts hygiene.

CE4.1 identify them documents of maintenance, incidences and parts hygiene to meet the regulations applicable and/or plan of quality.


CE4.2 explain the completion and filing of the documents according to regulations and/or quality plan.

CE4.3 in a so-called practical of appearance of incidents:-describe the procedures for complete and process them documents of maintenance, incidents and parts hygiene.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.4; C2 regarding CE2.3; C3 on CE3.3; C4 with respect CE4.3.

Other capabilities: adapt is to the organization specific of the company integrating is in the system of relations tecnico-laborales.

Interpret and run them instructions that receives and take responsibility are of the work that develops, communicating is of form effective with the person adequate in each time.

Organize and run the activity according to the instructions received, with criteria of quality and security, applying the procedures specific of the company.

Habituate is to the rhythm of work of the company fulfilling the objectives of performance daily defined in the organization.

Show in all time an attitude of respect towards them companions, procedures and standards internal of the company.



Contents: 1. characteristics of the facilities and treatment of fishery products in market buildings and local: situation.

Flooring, roofs and walls.

Handling and processing rooms.

Ventilation, lighting.

Water and drain.

Hygienic-sanitary services.

Systems of destruction, transformation or storage of waste.

Laboratories and systems of weights and measures.



2. application of technical of organization and surveillance in slices and centers of expedition into origin use of materials.

Devices in conveyor machines.

Systems of drainage.

Characteristics of packaging and containers.

Management of documentation on the fish market. Reports of: maintenance, incidences mechanical, incidents relating to the handling / manipulators, incidents health and hygiene.



3. management of collection, conservation and control of materials and General and special objects in market requirements.

Specific measures.

Requests for authorization for new materials: procedures, opinion, authorization.

Labeling containers: identification, certification and monitoring.



4 safety and hygiene and prevention of occupational risks concerning facilities, equipment and materials in lonja autocontrol systems based on hazard analysis and points of critical Control (HACCP).

Factors contributing to the emergence of diseases and preventive measures.

Techniques for cleaning and disinfection of facilities, equipment and containers that are in contact with the raw materials.

Cleaning products: characteristics and properties, risks, and how to use.

Regulations on prevention of labour risks applicable.

Health and hygiene standards for machines, tooling, and facilities.



5. application of standards sanitary and of prevention of risks labour in the handling of food in lonja hygiene of them manipulators: clothing, habits of hygiene, prohibitions, practices correct of hygiene and handling, relationship of them measures hygienic personal and of them facilities with the increase of it life useful of the fish and dangers in the handling of them food.

Associated risks.

Regulations on prevention of risks labour applicable.

Food-related legislation.



Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.



Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the participation in the Organization and conduct of the monitoring of the conditions of the premises, facilities, equipment and staff of auction, which will be using one of the following ways:-academic training level 2 (Spanish higher education qualifications framework) or other upper level related to the professional field.

-Experience professional of a minimum of 3 years in the field of the competencies related with this module training.

2. accredited educational competition in accordance with it to establish the competent administrations.



TRAINING MODULE 2: CONTROL OF PRODUCTS AT MARKET level: 3 code: MF0289_3 associated with UC: control the provenance of the product received in Exchange, ensuring traceability, adequacy of carvings and its sanitary hygienic state duration: 180 hours capabilities and evaluation criteria: C1: complete and process the documents to ensure the traceability of the product received.

CE1.1 identification documents of control of origin and destination of fishery products, received at auction, according to the applicable regulations.

CE1.2 explain the completion and processing of them documents previous to ensure the traceability of the product.

CE1.3 in a so-called practical of reception of a lot of products fishing:-describe the procedures to monitor, cover and manage them documents identifying of the lot.

C2: recognize and validate them conditions of conservation, of freshness and the carvings of them products received in lonja, and that those documents are completed and processed.

CE2.1 explain the technical and media of conservation of products fishing fresh and frozen to preserve the quality of them themselves.

CE2.2 describe the applicable with respect to the marketing and categories of freshness and calibration regulations of fishery products.

CE2.3 identify, complete and process documents of hygiene control and parts of incidents according to the applicable legislation and/or quality plan.

CE2.4 in a practical course of reception of a consignment of fishery products:-identify your state of freshness.

-Determine the size of the copies and their adjustment to the applicable regulations.

-Fill out appropriate control document.

C3: Verify that sampling is performed according to established protocol.

CE3.1 identify the technique of sampling a run, taking into account the characteristics of the product.

CE3.2 describe the sampling protocol so as to ensure the representativeness of these.

CE3.3 in a practical course of reception of a consignment of fishery products:-perform sampling in accordance with established protocol.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.3; C2 regarding CE2.4; C3 on CE3.3.

Other capabilities: adapt is to the organization specific of the company integrating is in the system of relations tecnico-laborales.

Interpret and run them instructions that receives and take responsibility are of the work that develops, communicating is of form effective with the person adequate in each time.

Organize and run the activity according to the instructions received, with criteria of quality and security, applying the procedures specific of the company.

Habituate is to the rhythm of work of the company fulfilling the objectives of performance daily defined in the organization.

Show in all time an attitude of respect towards them companions, procedures and standards internal of the company.



Contents: 1. management of the documentation on products fishing in lonja transport: guides, seats, delivery notes, certified health, inscriptions, tagged.

Auction: books of record and books of control.

Company: record health, registration administrative and responsibilities.



2. Description of the functions related to the stowage in lonja police port: functions of surveillance and sheet of planning of berths.

Sellers: quantities and types of products, and order rotating of spaces.



3. application of the techniques of conservation of products fishing identification and biology of the species marine.

Teams of landing, handling and cameras of conservation of products fishing: management and operation; detection of faults.

Characteristics and qualities of the containers that contain food.

Properties and characteristics of quality of fish and seafood.

Factors that affect the quality of the product.

Handling of seafood (crustaceans: nurseries and packaging).

Handling of fishery products: reception, washing, sorting, weighing and storage.

Effects of conservation measures in the prevention of the deterioration of the product.

Conservation methods: ice/liquid ice, seawater cooled and chilled, freeze, salted, dried and smoked and canned.

Causes of decomposition of fish and seafood.

Handling of waste of fish products.



4. rules concerning safety and hygiene of fishery products in the storage and display of products in market with rules applicable to marketing, categories of freshness and calibration of fishery products.

Rules on methods of sampling for the control of fishery products intended for human consumption.

Rules of regulation of the effort fishing: size minimum, vedas and stops scheduled.


Regulations aimed at avoiding diseases carried by food: classification of fishery products and human consumption molluscs purification, bagging.

Standard microbiological, specifications biochemical and tolerances in metal heavy.

Regulations on food hygiene for handlers of fishery products.

Standards of identification of the products of the fishing fresh and frozen.

Rules on treatment of residues of fishery products.



Parameters of context of it training: spaces and facilities: them spaces e facilities will give response, in form of classroom, classroom workshop, workshop of practices, laboratory or space singular, to them needs training, in accordance with the context professional established in the unit of competition associated, taking in has the normative applicable of the sector productive, prevention of risks, health labor, accessibility universal and protection environmental.



Professional profile of the trainer or trainer: 1. domain of knowledge and techniques related to the control of the origin of the received product on market, ensuring traceability, adequacy of carvings and its hygienic state of health, which will be using one of the following ways:-academic training level 2 (Spanish higher education qualifications framework) or other upper level related to the professional field.

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

2.-competition pedagogical accredited in accordance with which to establish the administrations competent.



MODULE FORMATIVE 3: STORAGE and EXHIBITION OF PRODUCTS IN LONJA level: 3 code: MF0290_3 associated to the UC: monitor it reception, classification, labeled and exhibition of the product in lonja duration: 150 hours capabilities and criteria of evaluation: C1: coordinate them berths and downloads and its corresponding support logistics, verifying that them conditions sanitary applied are them required by the normative applicable and/or the plan of quality corresponding by filling in the parts of incidents.

CE1.1 identify the material means to carry out the discharge of products and their transportation.

CE1.2 describe the applicable regulations regarding the health and hygiene conditions of handling and marketing standards for fishery products, that will ensure the conservation of the same.

CE1.3 identify and fill them parts of incidents according to the regulations applicable and/or plan of quality.

CE1.4 in a practical course of berthing and unloading:-explain the system of organization of berths and downloads so this is carried out efficiently and quickly.

C2: Recognize the physical features and fields which requires legislation and/or the plan of quality labels, controlling the process and tools for labeling and processing of relevant documents.

CE2.1 describe the applicable regulation, regarding the identification of the fresh and frozen fishery products, linked to labelling.

CE2.2 identify, complete and process the parts of incidents according to the applicable legislation and/or quality plan.

CE2.3 in a so-called practical of labeling of a lot of products fishing:-use the labels to the effect.

-Check the operation of the tagged equipment.

-Cover those parts of incidents depending on the anomalies.

Skills whose acquisition must be completed in a real work environment: C1 with respect to CE1.4; C2 with respect to CE2.3.

Other capabilities: adapt is to the organization specific of the company integrating is in the system of relations tecnico-laborales.

Interpret and execute the instructions you receive and take responsibility for the work that develops, communicating effectively with the person at each time.

Organize and carry out the activity according to the instructions received, with quality and safety criteria, applying specific procedures of the company.

Get used to the pace of work of the company fulfilling the daily performance objectives defined in the organization.

At all times, show an attitude of respect toward fellow, procedures and internal rules of the company.



Contents: 1. manipulation of fish products in fish market handling of fishery products: reception, washing, sorting, weighing, storage, exhibition and auction.

Signalling of «batch»: signs, panels and slats of information.

Application of the labelling: design and measures, specifications to consign, traceability, denominations commercial and scientific, exemptions and infringements and sanctions.

Team of landing, handling and cameras of conservation of products fishing: management and operation; detection of faults.

Control of temperature: addiction of ice in all the products, instructions of control of temperature in lonja, calibration of equipment of measurement and measuring daily of temperatures.



2. procedures of download of them products fishing in lonja requests of download: meat of user, permission of docking, list of berths, planning of berths and positions in market.

Media for operations of download: razors, rigging of work, containers authorized clean and sanitized, pallets, hoses for water of sea sanitized, ice of coating, elevators and transpallets, containers of waste and clothing of the manipulators.



3. rules concerning the storage and exhibition of fishery products in lonja health rules governing the production and marketing of the fishery products.

Food hygiene for handlers of fishery products.

Health and hygiene standards applicable to the unloading and handling of fishery products. Standards for the identification and treatment of fishery products: fresh and frozen.

Rules on marketing of fishery products.



4. management of the quality Plan applied to fish in fish market Control and structural inspection products and facilities.

Control and inspection of the product.

The personal manipulator control.

Detection of deviations in facilities, equipment, or habits of the personnel that manipulates the fishery products.



Parameters of the training context: spaces and facilities: the spaces and facilities will answer, in the form of classroom, classroom workshop, workshop practice, laboratory, or space, to training needs, in accordance with the professional context established in the competition unit associated, taking into account the applicable regulations of the productive sector, risk prevention, occupational health, universal accessibility and environmental protection.



Profile professional of the trainer or forming: 1.-domain of them knowledge and them technical related with the supervision of the reception, classification, labeling and exhibition of the product in lonja, that is be credited through an of them two forms following:-training academic of level 2 (frame Spanish of qualifications for it education upper) or of others of upper level related with the field professional.

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

2.-competition pedagogical accredited in accordance with which to establish the administrations competent.