Royal Decree 1695 / 2011, 18 November, Which Establishes Three Certificates Of Professionalism Of The Professional Family Hospitality And Tourism That Are Included In The National Repertory Of Professional Certificates.

Original Language Title: Real Decreto 1695/2011, de 18 de noviembre, por el que se establecen tres certificados de profesionalidad de la familia profesional Hostelería y turismo que se incluyen en el Repertorio Nacional de certificados de profesionalidad.

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Law 56/2003 of 16 December on employment, establishes, in its article 3, which corresponds to the Government, on the proposal of the current Ministry of labour and immigration, and previous report of this Ministry to the sectoral Conference on employment and labour issues, the development and approval of the regulations in relation to, inter alia, vocational training occupational and continuing at the State level as well as the development of such management.

The article 26.1 of the cited law 56/2003, of December 16, after modification carried out by the Royal Decree-Law 3/2011, on 18 February, on urgent measures for the improvement of employability and reform of active employment policies, dealt with the subsystem of vocational training for employment, which, since the entry into force of the Royal Decree 395/2007 23 March, which regulates it, they have been integrated vocational training in the workplace - the occupational training and the continuous patterns. Said subsystem, according to the reviewed precept legal and in accordance with it planned in the law organic 5 / 2002, of the qualifications and the training professional, is will develop in the framework of the system national of qualifications and training professional and of the system national of employment.

Moreover, the organic law 5/2002, of 19 June, he understands the national system of qualifications and vocational training as a set of instruments and actions necessary to promote and develop the integration of offers of training and evaluation and accreditation of professional skills. Instruments main of that system are the catalogue national of the qualifications professional and the procedure of recognition, evaluation, accreditation and registration of the same. In its article 8, the organic law 5/2002, of 19 June, establishes certificates of professionalism to accredit vocational qualifications of those who have obtained them and that they will be issued by the competent administration, official character and validity throughout the national territory. Moreover, in its article 10(1), indicate that the General Administration of the State, in accordance with what is established in article 149.1.30. 2nd and 7 of the Constitution and after consulting the General Council of vocational training, will determine the titles and certificates of professionalism, which will constitute vocational training offers relating to the national catalogue of professional qualifications.

The national catalogue of the professional qualifications, according to article 3.3 of the Royal Decree 1128 / 2003 of 5 September, which regulates the national catalogue of the professional qualifications, in the wording given to it by the Royal Decree 1416 / 2005, of 25 November, constitutes the basis to develop conducive training offer the degree of vocational training and certificates of professionalism and the associated cumulative and modular training offer a unit of competition, as well as other training offerings adapted to groups with specific needs. In accordance with article 8.5 of the same Royal Decree, the training offer of the certificates of professionalism will adjust to indicators and minimum quality requirements that guarantee the fundamental aspects of an integrated system of training, which are established by mutual agreement between the educational and labour administrations, after consulting the General Council of vocational training.

The Royal Decree 34/2008, of 18 January, which regulates professional certificates, amended by the Royal Decree 1675 / 2010, of 10 December, defines the structure and content of the certificates of professionalism, based on the national catalogue of professional qualifications and the guidelines laid down by the European Union, and establishes that the public State employment service with the collaboration of the national reference centres, develop and update certificates of professionalism, which will be approved by Royal Decree.

On the other hand, in the new wording of article 11.2 of the text revised of the workers ' Statute Act, introduced by the Royal Decree-Law 10/2011, August 26, on urgent measures for the promotion of youth employment, the promotion of stability in employment and maintenance of the program of professional retraining of people who exhausted their protection by unemployment regulates the new contract for training and learning which provides that qualification or professional competence acquired through this new contractual figure will be object of accreditation through, among other means, the certificate of professionalism or cumulative partial certification.

In this frame regulator comes that the Government set three certificates of professionalism of the family professional hospitality and tourism of them areas professional of restoration and of games of random and that is incorporated to the Repertoire national of certified of professionalism by levels of qualification professional attending to the competition professional required by them activities productive, as is collects in the article 4.4 and in the annex II of the Real Decree 1128 / 2003 , previously cited.

In the process of elaboration of this Royal Decree he issued report the Council General of vocational training, the General Council of the national system of employment and has been informed the sectoral Conference on employment and labour issues.

In his virtue, to proposal of the Minister of work and immigration and prior deliberation of the Council of Ministers in its meeting of the day 18 of November of 2011, have: article 1. Object and scope of application.

This Royal Decree is to establish three certificates of professionalism of the professional family hospitality and tourism that are included in the national repertoire of certificates of professionalism, regulated by Royal Decree 34/2008 of 18 January, which regulates professional certificates, amended by the Royal Decree 1675 / 2010, of 10 December.

Certificate of professionalism has official status and validity throughout the national territory and does not constitute a regulation of professional practice.

Article 2. Certificates of professionalism that are established.

Certificates of professionalism established correspond to the professional family hospitality and tourism and then are that they relate, whose specifications are described in the annexes listed: professional family: hospitality and tourism:-Annex i. operations for the game in establishments of bingo-Nivel 1.

-Annex II. Activities for the game on casinos-Nivel 2 tables.

-Annex III. Direction and production at Pasteleria-nivel 3.

Article 3. Structure and content.

1 the contents of each certificate of professionalism responds to the structure established in the following paragraphs: to) in the section I: identification of certificate of professionalism.

(b) in paragraph II: professional profile of the professional certificate.

(c) in paragraph III: formation of the professional certificate.

(d) in paragraph IV: requirements for trainers.

(e) in section V: minimum requirements of spaces, facilities, and equipment.

Article 4. Admission requirements to the formation of the certificates of professionalism.

1. it shall be for the competent labour administration checking that students possess the training and professional requirements to pursue training in the terms laid down in the following paragraphs use.

(2. for access to the training of them modules training of them certificates of professionalism of them levels of qualification professional 2 and 3 them students must meet any of them requirements following: to) be in possession of the title of graduated in education secondary compulsory for the level 2 or title of Bachelor for level 3.

(b) be in possession of a certificate of professionalism of the same level of module or training modules and/or the certificate of professionalism to which you want to access.

(c) be in possession of a certificate of professionalism of level 1 of the same family and professional area for level 2 or a certificate of professionalism of level 2 of the same family and professional area for level 3.

(d) meet the academic requirement of access to the vocational training from level to level 2 or higher grade for level 3, or you have passed the corresponding access tests regulated by the educational administrations.

(e) have passed University entrance test for adults aged 25 or 45-year-old.

(f) have sufficient training or professional knowledge allowing to study the formation with use.

Article 5. Trainers.

1. regulations on training and expertise for the delivery of certificates of professionalism are the gathered in paragraph IV of each certificate of professionalism and must be met both in the modality as a distance.

2. in accordance with the provisions in article 13.3 of the Royal Decree 34/2008, of 18 January, may be hired as experts to provide specific training modules which are specified in paragraph IV of the annexes to the certificates of professionalism, the qualified professionals with expertise in the area of the unit of competency that is associated with the module.


3. to prove the teaching competence required, the trainer or expert must be in possession of the certificate of professional occupational trainer or equivalent training in teaching methods of vocational training for adults.

(The requirement laid down in the preceding paragraph shall be exempt: to) those who are in possession of official university qualifications Bachelor of pedagogy, educational psychology or teacher in any of their specialties, a diploma of graduate in the field of psychology or pedagogy, or an official university degree of postgraduate in the aforementioned fields.

(b) who possess a degree University official different of them indicated in the paragraph earlier and also is are in possession of the certificate of fitness pedagogical or of them titles professional of specialization didactic and the certificate of qualification pedagogical. Also will be exempt who prove the possession of the Master University enabling for the exercise of the professions regulated of Professor of education secondary compulsory and high school, training professional and schools official of languages.

(c) those who prove a proven teaching experience of at least 600 hours in the last seven years in vocational training for employment or educational system.

4. the trainers that offer distance learning must have training and experience in this mode, the use of information and communication technologies, as well as meeting the specific requirements established for each certificate of professionalism. To such end, the authorities competent will develop programs and actions specific to the training of these trainers.

Article 6. Contracts for the training and the learning.

Training inherent in contracts for training and learning will be held, in regime of alternating with work paid, in the terms referred to in article 11.2 d regulatory development) of the revised text of the law of the Statute of workers, according to the wording given by the Royal Decree-Law 10/2011, 26 August , on urgent measures for the promotion of the employment of young people, the promotion of stability in employment and maintenance of the program of professional retraining of people who exhausted their protection for unemployment.

Article 7. Distance training.

1. when the training module include distance learning, must be authorized by the competent labour administration teaching supports that allow a process of systematic learning for the participant who must meet the requirements of accessibility and design for all and necessarily will be supplemented with tutorial assistance.

2. training modules which, in its entirety, to develop a distance will require the realization of, at least, one final test of Presential character.

Article 8. Authorized centres for teaching it.

1 centres and training institutions that impart education leading to the award of a certificate of professionalism must comply with the prescriptions of the trainers and the minimum requirements of spaces, facilities and equipment established in each of the modules training that constitute the certificate of professionalism.

2 training contracts for training and learning inherent in alternation with paid work regime, will be taught in the training centres of the network referred to in the fifth additional provision of the organic law 5/2002, of 19 June, qualifications and vocational training, previously recognized for this purpose by the national employment system.

Article 9. Correspondence with the titles of vocational training.

It accreditation of units of competition of them qualifications professional of the catalogue national of qualifications professional obtained through the overcoming of them modules professional of them titles of training professional, shall have them effects of exemption of the module or modules training of them certified of professionalism associated to such units of competition established in the present Royal Decree.

Sole additional provision. Level of certificates of professionalism in the European qualifications framework.

Once you establish the relationship between the national qualifications framework and the European qualifications framework, the corresponding level of professionalism certificates laid down in Royal Decree within the European framework of qualifications shall be determined.

Available to transient only. Contracts for training.

The theoretical training of training contracts concluded prior to the entry into force of the Royal Decree-Law 10/2011, August 26, on urgent measures for the promotion of the employment of young people, the promotion of stability in employment and maintenance of the program of professional retraining of people who exhausted their protection by unemployment It shall be governed by the legal or conventional regulations in force on the date in which they were held.

Available end first. Skill-related title.

The present Royal Decree dictates pursuant to powers that are attributed to the State in article 149.1.1., 7th and 30th of the Spanish Constitution, which attributes to the State the exclusive competence for the regulation of basic conditions that guarantee the equality of all Spaniards in the exercise of rights and in the fulfilment of the constitutional duties; labour legislation; and the regulation of the conditions for obtaining, issuing and approval of academic and professional qualifications and basic standards for the development of article 27 of the Constitution, in order to ensure the fulfilment of the obligations of the public authorities in this matter.

Second final provision. Normative development.

It authorizes the Minister of labour and immigration to issue many provisions are called for the development of this Royal Decree.

Available to finish third. Entry into force.

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

Given in Madrid, on November 18, 2011.

JUAN CARLOS R.

The Minister of labour and immigration, VALERIANO GÓMEZ SÁNCHEZ annex I I. identification of the professionalism certificate denomination: operations for the game on bingo code establishments: HOTJ0111 professional family: hospitality and tourism professional Area: games of chance level of professional qualification: 1 professional qualification of reference: HOT540_1 operations for the game on bingo (Royal Decree 561/2011 settlements (, 20 April) relationship of competition units comprising professionalism certificate: UC1765_1: the activities of admission and control of clients in gaming establishments.

UC1766_1: Perform own a bingo game room sale of cartons and auxiliary operations.

UC1767_1: The activities referred to the speech of numbers and payment of prizes in bingo halls.

UC1768_1: Communicate with different partners usual establishments of games of chance.

General competence:, under supervision, to perform operations related to the development of the game of bingo, applying the existing rules on admission to the establishment, selling customers cartons so the game develops locutando numbers and paying the corresponding awards as well as exchange of operational information in routine activities related to the game of bingo.

Professional environment: Professional: develops his professional activity in small and medium-sized companies in the private sector of the bingo game, performing their roles as announcer and salesman, under the supervision of a manager of bingo table, room or superior hierarchically equivalent.

In application of the rules concerning the admission of clients in gaming establishments, it can play its functions as admission and control staff.

Productive sectors: this qualification is located in the sector of gaming and recreational, particularly in the subsector of bingo halls, where he develops this game regulated occupations with current regulations or related jobs: 4443.1093 bingo 4443.1039 Locutor-vendedor employee admission and control rooms 4443.1048 employees of casinos and game rooms, on general requirements necessary for professional practice : Criminal record certificate which guarantees the lack thereof, granted by the managements territorial of the Ministry of Justice duration of the associated training: 250 hours.

Relationship of training modules and training units: MF1765_1: admission and control of clients in establishments of gaming (40 hours)

MF1766_1: Sale of bingo tickets (60 hours)

MF1767_1: Speech and payment of prizes (50 hours) bingo halls

MF1768_1: (Transverse) basic operations of communication in establishments of gambling (60 hours)

MP0425: module of practices professional not labour's operations for the game in establishments of bingo (40 hours) II. THE certificate of professional competence 1 denomination unit professional profile: perform the activities own admission and CONTROL of customers in establishments of gaming.

Level: 1 code: UC1765_1 realizations professionals and implementation criteria


RP1: put point-to-point the since of work for the realization of operations scheduled of admission and control of customers in establishments of games of chance.

1.1 CR software applications and other own means of the admission of clients desk job in gaming establishments, are checked with regard to their availability, so they are available before the opening of the.

CR1.2 the list of clients that are not allowed access to the game room is updated prior to opening, according to files provided by the competent authority.

CR1.3 closure of the resources is carried out at the end of the day, making backup copies of files that will prevent loss of data susceptible to possible inspections.

CR1.4 anomalies or malfunctions detected in checking job, communicate promptly to the hierarchical superior for its correction.

Rp2: Identify clients wishing to gain access to the establishment of game following established protocol and by consulting the register of prohibited to control access to the game room.

CR2.1 access to the room is controlled in compliance with current legislation, requesting the customer in the form established by the internal procedure, your personal identification document.

CR2.2 identification of customer, by means of his identity document, is done by referring to the forbidden registration issued by the competent administration and checking if it is contained in the.

CR2.3 authorization of access, if any, is verbally informed customer in the mode established by the internal procedure and proceed to the consultation of customer card.

CR2.4 denial of access, if any, are verbally notified in the mode established by the internal procedure, restoring your identity document and customer.

CR2.5 them causes administrative that prevent the access to the settlement is reported to the client, if so it requests, fulfilling the regulation existing.

CR2.6 complaints or incidents caused by customers who have been denied access to the establishment of game, communicate immediately the head of room or superior hierarchical equivalent in anticipation of an aggravation of the situation.

CR2.7 the return of the customer identification document is performed once tested or introduced its card in the database of the establishment.

CR2.8 measures relating to the prevention of occupational hazards, physical, such as repetitive movements, forced postures and the conditions of the post, such as use of screens, machine noise, noise in general, lighting and luminance, temperature, ventilation, air conditioning, dioxide and tobacco smoke from carbon monoxide, are adopted in accordance with the established Plan of prevention.

CR2.9 measures relating to the prevention of occupational risks, psychological, as burden of work, night work and rotating shifts that may be causing stress and psychosocial risks, are adopted in accordance with the established Plan of prevention.

CR2.10 activities concerning attention to customers, especially those related to the admission and control of customers, are internal procedures that ensure personal safety.

RP3: Operate with computer databases of establishments of gambling according to the instructions received and accessing to the personal cards of customers or by proceeding to register in order to keep them updated.

CR3.1 the use of databases of customers is carried out respecting the legislation in force concerning personal data protection.

CR3.2 the existence of the customer card in the databases is verified with data provided by personal identification document.

CR3.3 the registration of the customer's data is performed, once proven the absence of tab open in the software application, upgrading the database of the establishment.

CR3.4 the return of the customer identification document is performed once tested or introduced its card in the database of the establishment.

CR3.5 rules concerning safety in the use of computers apply in the development of tasks, minimizing the risks arising from them.

RP4: Carry out the collection of posts to establishments of gambling, under the supervision and in accordance with established internal procedures and means available.

CR4.1 it request of buy of the entry that gives access to the establishment of game, if outside necessary, is attends politely and applying the procedure internal established by the company.

CR4.2 the collection of the entry is performs accepting them means of payment established by the company and using them means technological available, such as Dataphone or vending of tickets.

CR4.3 the cash changeover, if necessary, is delivered to client, verifying their accuracy and facilitating the verification of the customer.

CR4.4 entry to the establishment is delivered to the customer and is reported, in his case, about the services to which your payment entitles.

CR4.5 them retching of box is carried out to the beginning and at the end of the day applying them standards of safety established internally by the company.

Means of production establishments of gaming professional context. Admission desk and control of clients, in a game of bingo, casinos or lounges of games rooms. Computer, software and office equipment. Media collection. Uniforms and personal credentials.

Products and results verification of availability of applications dedicated to the admission and control of clients in gaming establishments. Verification and registration of databases of customers. Update of internal lists of clients with access prohibited gaming establishments. Verification of documentation identification of customers. Application of the legislation of the competent administration in controlling client access to the game room. Detection and information to customers of denial of access. Communication to superiors of incidents and complaints during the admission and control of clients. Application of rules of prevention of occupational risks in the usual operation. Operations of collection of entries from access to establishments in game according to internal procedures. Initial retching and carried out end of box.

Information used or generated customer records in databases. List of clients with forbidden access to the game room, provided by the competent authority. Regulation of the competent administration referred to the prohibition of access to customers. With data protection regulations. Specific measures of prevention of occupational risks. Information on services offered in the establishment. Supporting documents for the collection of tickets. Internal procedures manuals.

Unit of competition 2 name perform the operations assistants and of sale of CARTONS own of a room of game of BINGO.

Level: 1 code: UC1766_1 realizations professionals and criteria of performance MOP1: auxiliary operations in casinos of bingo, under supervision following established procedures, to facilitate the development of the game with agility, efficiency and transparency.

CR1.1 felt-tipped pens intended to delete or mark indelibly the numbers in bingo game cartons are provided to customers before the start of the game.

CR1.2 markers or witnesses who identify the table where the customer who has sung bingo or line, are located in the room places predetermined by the company, easily disposing of them during the game.

CR1.3 acoustic signals in the area aimed at sellers are checked as regards their operation, for the good development of the day, reporting to his superior in case of dysfunction.

CR1.4 the provision of cash for the sale of cartons is requested to the cashier at the table of control at the beginning of the workday, liquidating its sale at the end of the day.

CR1.5 cards to mark outstanding changes clients are checked in terms of its kind, number and availability.

CR1.6 forecast of cartons on sale for the first batch is requesting customers from different parts of the room, the number of cartons that wants to play.

CR1.7 cartons of bingo game needed for the first game required control table for complete series.

CR1.8 rules concerning safety in the use of equipment and materials from the playroom are applied in the development of tasks, minimizing the risks of them...

Rp2: make them activities protocolarizadas of sale and collection of cartons of the game of bingo to them customers, low supervision and so is meet them objectives trade of the company.

CR2.1 the withdrawal of cartons played and not winners of each table, if them had, is performs with promptly before the sale of them following, avoiding possible frauds and is comes to his elimination in the place willing by the company.

CR2.2 them cartons is offer to it sale according to its numbering correlative, complying with the regulation of the game of the bingo and guaranteeing the transparency of the same.

CR2.3 the sale is carried out exclusively in it own table of them customers, by order of accommodation to the same, checking that all them customers of the area of sale assigned have been served.


CR2.4 the sale of cartons is carried out with the rhythm that allows the optimal number of items established by the company, according to the influx of customers.

CR2.5 cartons not sold in a first round, give back to clients, to other sellers or seller's closing until the sale of all of the cartons before the start of a new game.

CR2.6 cartons missing during the sale, where customers wish to play more units, are verbally requested the seller's closing.

CR2.7 cartons are charged to customers in cash, in the Act and the unit price established by the legislation in force.

CR2.8 them changes of money pending of delivery to the customers is mark with them cards corresponding and is returns the effective during the split in course.

CR2.9 the end of the sale of cartons occurs once met each and every one of the areas and reviewed this end by the seller's closing.

CR2.10 communicates to the control board, the number of closure of cartons corresponding to the last carton sold so that the head of table announce sold cartons, the awards and the start of the game.

CR2.11 the sale of cartons for the following game starts once checked that bingo sung by the customer is correct and the game closes.

CR2.12 activities related to the attention customers, especially those related to the sale and the collection of cartons are internal procedures that ensure personal safety.

RP3: Liquidate the fundraising sale of cartons of each consignment, under supervision, and according to established guidelines, so the cashier proceed to their distribution between awards and box, respecting the current regulation of the game of bingo.

CR3.1 revenue proceeds from the sale of cartons is settled to the cashier once have sung the first line or lines and verify that they are relevant.

CR3.2 cash for changes is requested to the cashier depending on established internally change coins and leftover change.

CR3.3 outstanding changes customers are requested to the cashier depending on the number and the amount of the delivered cards.

CR3.4 cartons for sale following are requested to table control, complete series and according to cartons sold in the previous game and the number of clients in the room.

CR3.5 outstanding changes customers are returned before the end of the game, picking up the marker card to pay off the debt contracted by the client.

RP4: Facilitate the development of the game, under supervision and according to established protocols, performing the necessary control activities so that it develops with efficiency and transparency.

CR4.1 sale area is controlled, interrupting the move at the time that the client sing a prize through acoustic signals, such as rings or repeat aloud award, to stop the locution of the balls.

CR4.2 the carton of the customer that sings line, is requested for your checking from the seller and its number of series is communicates verbally to the table of control for its verification.

CR4.3 the carton with the line award-winning is ensures that has been proven by the head of table, well is of form visual or oral.

CR4.4 the table where the lucky customer meets the line, is marked with the witness, returning customer your carton so it can continue the game.

CR4.5 carton customer singing bingo, is requested for verification by the seller and its serial number is communicated to the control table for verification.

CR4.6 the carton with the bingo prize is ensures that has been proven, well is of form visual or oral.

CR4.7 the table where is located the customer award-winning with the bingo is brand with the witness, returning the carton to the customer so can collect the prize.

CR4.8 measures relating to the prevention of occupational hazards, physical, such as repetitive movements, forced postures and the conditions of the post, such as use of screens, machine noise, noise in general, lighting and luminance, temperature, ventilation, air conditioning, dioxide and tobacco smoke from carbon monoxide, are adopted in accordance with the established Plan of prevention.

CR4.9 measures relating to the prevention of occupational risks, psychological, as burden of work, night work and rotating shifts that may be causing stress and psychosocial risks, are adopted in accordance with the established Plan of prevention.

Means of production establishments of gaming professional context. Facilities for the development of the bingo game. Office material. Specific bingo game rooms furniture. Cards of change. Effective for changes. Witnesses to identify winning customers. Minifeuille or area of audible signals to stop play in the event of prize. Cartons of the bingo game. Uniforms and personal credentials.

Products and results verification of the availability of materials and utensils of game such as markers, cartons, witnesses and zone (beeps). Currency exchanges and check cards in Exchange for the sale of cartons of the bingo game. Realization of sales operations and collection of cartons of bingo game to customers according to internal procedures. Settlement of the sale of cartons of the game of bingo according to internal procedures. Realization of operations of verification and control during the development of the games of the game of bingo according to internal procedures. Protocolarizada intervention with the emergence of awards. Application of rules of prevention of occupational risks in the usual operation.

Information used or generated rules of the bingo game of the competent administration in regard to the sale of cartons. The bingo game room internal procedures manuals. Specific measures set out in the occupational risk prevention plan.

Competition 3 unit name perform the activities REFERIDAS A the LOCUTION of numbers and payment of awards in rooms of BINGO level: 1 code: UC1767_1 realizations professionals and criteria of performance MOP1: put together job, for operations of speech in according to established internal procedures bingo halls.

CR1.1 public address systems needed for the presentation of the numbers of balls are checked as regards their operation, avoidance of incidents in the course of the game.

CR1.2 check the drum ball game is performed by verifying that they are all numbers and showing these in bright and informative panels, avoiding incidents and ensuring transparency in the game.

CR1.3 anomalies or malfunctions detected in checking job, communicate promptly to the hierarchical superior for its correction.

CR1.4 coil from the hype of the game of bingo balls is checked in avoidance of traffic jams and alterations in the development of subsequent items.

CR1.5 rules concerning safety in the use of equipment and materials from the playroom, such as screens, computers, microphones, or hype, are applied in the development of tasks, minimizing the risks arising from them.

Rp2: Locutionary of shape protocolarizada numbers drawn from the drum, in high-tone balls, clear and cut, to ensure your understanding by customers of the bingo room.

CR2.1 numbers belonging to the balls drawn from the drum, are displayed on the monitor to its immediate locution.

CR2.2 the locution of the numbers is carried out in high-pitched, clear and cut, with a continuous rhythm and repeating those numbers that can generate confusion, such as the dozens of 1960s and 1970s numbers.

CR2.3 the number Sung is mark in the screen so is reflect in them panels distributed by the room, so serve of information to the customer.

CR2.4 the locution of them numbers belonging to the balls is stops once the customer or possible customers have sung line and is announces this made by PA, informing them of a possible award.

CR2.5 the split is reactive again after check that the line has been correct, continuing the speech with the advertisement of the following number.

CR2.6 the locution of them numbers belonging to the balls is stops once the customer or possible customers have sung bingo, and is announces this made by PA, informing them of a possible award.

CR2.7 numbers from the set of bingo balls speech occurs terminate in each game once the head of table has verified that Sung bingo has been correct.

CR2.8 the activities relating to the locution of numbers is performed applying them procedures internal that guarantee the security personal, in case of presence of customers conflicting.

CR2.9 them measures relating to the prevention of risks labor physical, as movements repetitive, positions forced and them own conditions of the since, as use of screens, noise of machines, noise in general, lighting and luminance, temperature, ventilation, air conditioning, dioxide and monoxide of carbon from of the smoke of the tobacco, is adopt in accordance with the Plan of prevention established.


CR2.10 measures relating to the prevention of occupational risks, psychological, as burden of work, night work and rotating shifts that may be causing stress and psychosocial risks, are adopted in accordance with the established Plan of prevention.

RP3. Make payment of prizes to lucky customers, liquidating the game of bingo, according to internal procedures, to kick off the next.

CR3.1 the amount assigned to the award is recounts in presence of the cashier and is verified with the proof of the same, to the end each split, avoiding errors and possible claims.

CR3.2 awards are paid in cash to customers fortunate once after each game, recounting the presence of the same amount, so give your compliance and avoiding claims.

CR3.3 witness withdraws the customer, and placed in its initial location once paid the award.

CR3.4 participation in the bingo game is appreciated customer lucky according to the procedures established by the company.

CR3.5 award-winning lines and bingo cartons are collected at the time of payment of the same, giving the head of table for your file to potential claims or inspections of game.

CR3.6 activities concerning attention to customers, especially those related to the payment of awards, are made to internal procedures that ensure personal safety.

Means of production establishments of gaming professional context. Facilities for the development of the bingo game. Control table. Computer and audiovisual media. PA installations. Balls games. Specific machinery to develop games the game of bingo as the hype and the coil. Witnesses to identify winning customers. Money in cash for prizes. Cartons winners. Uniforms and personal credentials.

Products and results verification of the availability of materials and machinery such as PA, game balls, coil, kick balls and computer applications, among others. Speech of the numbers of balls drawn from the drum. Reflection of numbers in the panels light distributed by the room. Count of amounts allocated to prizes. Operations of payment in cash of prizes to lucky customers. Withdrawal of witnesses and award-winning cartons. Application of specific measures of prevention of occupational risks in the usual operation.

Information used or generated rules of the bingo game of the competent administration in regard to speech of balls and payment of prizes. The bingo game room internal procedures manuals. Information on total amount of lines and Bingo prizes. Specific measures of occupational risk prevention plan.

Unit of competition 4 denomination communicate with different partners usual establishments of games of chance level: 1 code: UC1768_1 realizations professionals and criteria of performance MOP1: projecting the image of the company in the care and treatment to customers of gambling establishments in order to achieve the maximum satisfaction of the same.

CR1.1 personal image, in what refers to the appearance, such as the use of cosmetics, shaving, hair and fashion accessories, conforms to the established internal protocols of the company.

The presentation to the external partners - clients - CR1.2, is identifying and showing the corporate image of the organization.

CR1.3 education, formulas of courtesy and friendliness in dealing the customer conform to the quality standards required by the company.

CR1.4 behavior in public in the development of the professional activity, conforms to the image of the company, applying the basic rules of Protocol.

CR1.5 body posture during the course of their duties conforms to the established by the company in each of the games.

CE1.6 the service provided throughout the process adheres to the quality standards established by the company.

Rp2: Interact with customers of gaming establishments, receiving and transmitting operational and routine information in accordance with the usages and customs common socio-professional in the organization.

CR2.1 the transmission and reception of operational and routine information with customers is done in person promptly and through a courteous treatment towards the client, applying the communication protocols established by the organization.

CR2.2 listener attentive and effective behaviours are integrated in the reception and transmission of information, within the scope of their competence.

CR2.3 patterns of communication with the client, whether verbal or gestural, type are selected and used in accordance with the context and the activity in the establishment of gambling.

CR2.4 communication with customer objectives are met, providing the information according to the customer's demands and linked to the context of gambling and the role played in its development.

CR2.5 messages are transmitted with clarity and simplicity, making the understanding of the same by the interlocutor.

CR2.6 patterns of behaviour and technical protocolarizadas of attention to the public are adopted according to the type of establishment and the function performed.

CR2.7 communication with customers is adapted to the typology of the same, the type of game and the type of establishment: casino, bingo room or game room.

CR2.8 confidentiality and privacy is maintained at all times to any demand or attention paid to a customer, always acting with absolute discretion.

CR2.9 questions and additional information required by customers and that they are beyond its scope, are directed toward persons established within the organization.

RP3: Maintain effective interpersonal communications with superiors and other members of the gaming establishment, in order to be effective in the professional activities of its scope.

CR3.1 correction and understanding of the content and meaning of the communication are confirmed by the members of the working environment and higher, such as reception of work, transmission of information or other instructions clarifying or requesting the necessary clarifications.

CR3.2 information, clarifications or resources are requested to the hierarchical superior or to the relevant members of the working environment, to situations of doubt or deficiencies, for the performance of the own professional performance in gaming establishments.

CR3.3 own critical opinions and disagreements are expressed, if necessary, to superiors and other members of the establishment of gambling, describing in a way specific and objective topic referred to, without verbal or gestural disqualifications and value judgments.

CR3.4 comments from other members of the working environment are received with calm and without negative reactions, identifying constructive criticisms and valuing, in his case, the opportunity to make changes or improve own performance.

CR3.5 calm, both verbal and non-verbal behaviors are maximized in situations of disagreement and conflict in the work environment, proposing their treatment in a favorable context.

CR3.6 the information requested and not available, or that you have doubts, requires persons or relevant sources within the Organization, through established internal procedures and channels.

CR3.7 the listener attentive and effective behaviours are integrated in the transmission and reception of information, within the scope of their competence, based on verbal communication and non-verbal aspects.

CR3.8 messages are transmitted with clarity and simplicity, making the understanding of the same by the interlocutor.

RP4: Address and channel, within the framework of their responsibilities, complaints and claims by the customers according to the criteria and procedures established by the company, respecting the existing regulations to protect consumers.

CR4.1 before the complaint or claim by the client, adopts an attitude and behavior positive in anticipation of an aggravation of the situation.

CR4.2 against complaints or claims related to the game, it takes a stance secure, showing interest and presenting possibilities that facilitate the agreement with the customer, applying the criteria established by the company and fulfilling current regulations in this area.

CR4.3 claim or incident that exceeds the assigned responsibility is channeled to the hierarchical superior promptly and using the procedures established by the company.

CR4.4 complaints are addressed according to protocols and compliance with procedures established by the company and respecting consumer protection regulations in force.

CR4.5 care activities to customers in the event of complaints and claims are internal procedures that ensure personal safety.

Professional context: means of production establishments of gambling: casinos, bingo halls and gaming rooms. Uniforms and personal accreditation. Materials of the activity.

Products and results


Projection protocolarizada of the image of the establishment in the treatment to the client. Application of formulas of courtesy, behaviour patterns and techniques of communication protocol in this type of establishment. Maintenance of posture according to the performed function and established by the organization. Compliance with standards of quality of service established by the organization. Transmission and reception of operational and routine information with customers. Respect to the confidentiality and privacy of the client. Communication effective with superior and other members of the establishment in case of conflict work. Communication to superiors of incidents and complaints that exceed the assigned responsibility and request for information and instructions. Formal attention to claims and complaints from customers. Application of measures of prevention that ensure it security staff in case of complaints and claims of customers.

Information used or generated: Manual of image corporate of the establishment. Regulations to protect consumers. Information about protocolarizadas in organizing communication techniques. The organization-specific quality of service standards. Organization charts and graphical representation of flows of communication in the settlement. Common documentation to communicate with superiors and other members of the establishment. Prevention measures which ensure the personal safety for clients.

III. formation of the certificate of professionalism module training 1 name: admission and CONTROL of customers in establishments of games of chance code: MF1765_1 level of professional qualification: 1 associated with the competition unit: UC1765_1: the admission and control of clients in establishments of gaming life activities: 40 hours capacity and C1 evaluation criteria : Identify the most common protocols in the job of control and admission to gambling establishments, identifying the differences between casinos, bingo halls and gaming rooms.

CE1.1 identify the resources, internal and external media, and material and advertising elements common in gaming establishments, relating the role of exercise.

CE1.2 identify the personal routine in the since of admission and control in establishments of game and relate it with the different functions that play.

CE1.3 identify according to legislation, the types of customers that are not allowed access to game rooms, both by appearing as prohibited in the Administration database, as per the conditions that the laws and policies of the company have fixed.

CE1.4 explain the procedure data update of forbidden clients, arguing the importance that the update is carried out with the same frequency that is forwarded by the competent administration CE1.5 explain the application of customer identification procedure, recognizing the documents required and according to the common criteria of attention to the client.

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

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

CE1.8 describe the protocols of action of closing of the admission and control post, specifying those related to the security of the computer equipment to avoid data loss.

CE1.9 in different practical cases, admission of clients to a game room and according to a given protocol control:-simulate the process of reception and customer service.

-Request official documentation according to the legislation in force.

-Permit access to the room.

-Deny access to the room explaining the reason.

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

-Identify the occupational risk prevention measures to adopt.

C2: Use electronic means, using most common as admission and control programs in gambling establishments.

CE2.1 identify the resources and common programmes in the process of admission and control of clients in establishments of game, such as computers, printers, scanners and databases, relating them to their role in the post.

CE2.2 detailing the reasons, the importance and the need for confidentiality in the consultation of databases of customers, in relation to the rules of protection of personal data, as well as the consequences of not doing so.

CE2.3 in a so-called practical, update the data submitted by the competent administration referred customers with access banned to the game room.

CE2.4 in a practical course of control from a client access to a game room:-enter the data in the computer system for your database query.

-Insert the information required in the case of a register as a new customer.

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

CE2.5 in a practical course of collection of tickets, using systems and common computer programs in the gambling establishments.

C3: Apply the protocols of action in the collection of the most common entries in the various gambling establishments.

CE3.1 explain the procedure of sale and collection of tickets at gambling establishments, identifying technology to be used and the means of payment accepted.

The CE3.2 is identifying the different gambling establishments where is copper access, explaining the rules and reasons that exist for this purpose.

CE3.3 identify the shared services which gives right to the payment of an entry in gaming establishments.

CE3.4 apply the protocols of security and control common during the collection process of entries in gaming establishments.

CE3.5 in a practical course of admission of clients, perform the collection of entries using the most common technological means in gambling establishments.

CE3.6 explain the procedure of collection of tickets, focusing in the aspects of security and control.

CE3.7 apply, in a practical course, the process of arc's box at the beginning of the day:-count cash using the available technological means.

-Check that the bottom of initial box coincides with the arched cash.

-Fill in the necessary documents to the control box.

CE3.8 in a so-called practical box arc to the end of the day, make a summary of the sales generated for its settlement to their superiors, using the available technological resources and documentation.

CE3.9 argued the importance of collection, tonnage and settlement with due thoroughness and transparency procedures.

C4: The measures of prevention of labour risks, during the process of admission and control of clients in gaming establishments.

CE4.1 relate with current regulations concerning prevention and job protection with tasks to fulfill in the post admission and control and involving occupational hazards.

CE4.2 list the risk factors of the position with regard to its consequences for the organism.

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

CE4.4 determine best practices for the elimination or minimization of any risk factor for job of admission and control.

CE4.5 explain the personal risks arising from the refusal of access to gambling establishments, such as the performance with conflicting clients or who disturb order.

CE4.6 in a practical course of admission and control of clients in gaming establishments:-detect physical risk factors in place, such as noises caused by inadequate machines of game, inappropriate furniture, deficient or excessive lighting, temperature, ventilation, and air conditioning and speed in attention to customers before the influx at peak times.

-Identify risks to personal safety in the presence of conflicting clients and relate them to the action that minimizes them.

-Identify the risk factors by changes of circadian cycles: lag of biological rhythms, changes in eating habits, disturbances in social and family life and alterations of sleep, among others.

Contents 1. Admission and control of clients in gaming establishments.

-Types of establishments of gambling - casinos - bingo - game rooms - rooms admission of clients in gaming establishments: - target - functions - tasks - relationships with other activities of the establishment.

-Configuration of the post: - facilities - equipment - Material - Regulations relating to the admission of clients.

-Referred clients with access forbidden rules provided by the Agency of the competent autonomous community;

-Regulations of data protection according to the general law of data protection - consumer protection regulations.



2. usual protocols on admission of clients




-Process of admission of clients:-update of data of customers with access forbidden-process of closing of the since-tonnage of box to the home and end of the day.

-Copy of security of the record daily of customers-process of collection of tickets:-establishments that charge your access-means of payment admitted-services common included in the entry-anomalies e incidents in them processes of admission and control of customers.

3 use of resources, technology and communication in the admission and control of clients in gaming establishments - management of common resources: - computers - printer - scanner - other peripherals.

-Use of common software: databases.

-Use of media internal and external common: phone - use of common technological means in the collection of entries and tonnage of box.

-Prevention measures in the use of resources, technology and communication.

4. Prevention of occupational risks in the admission and control of clients in gaming establishments: - physical hazards - psychological risks - risks related to hygiene - related risks environment quality.



Criteria for access for students will be those laid down in article 4 of the Royal Decree governing the certificate of professionalism of the professional family accompanies to which this annex.

TRAINING module 2 name: sale of CARTONS of BINGO code: MF1766_1 level of professional qualification: 1 associated with the competition unit: UC1766_1: own a bingo duration game room sale of cartons and auxiliary operations: 60 hours capabilities and C1 evaluation criteria: identify the characteristics and conditions of use of the different materials areas, and devices that are used for the sale of cartons and the control of the bingo game, according to the role they play in the development of the game.

CE1.1 identify the elements involved in the processes of sale, payment and settlement of cartons of game, such as cartons, wallet, cash, Exchange cards and lockers of settlement in relation to the corresponding process.

CE1.2 identify them elements that intervene in the process of control of the game of the bingo in relation to the phases of the same, such as pens, markers or witnesses.

CE1.3 explain devices of most common acoustic signals in bingo halls in relation to the role.

CE1.4 identify, on a plane, the most common areas in which bingo game rooms and the allocation of the areas of sale criteria are divided.

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

C2: Apply the usual protocols of action on the sale, payment and liquidation of cartons according to the existing legislation relating to bingo halls.

CE2.1 argued the need for the establishment of maintaining an optimal rate on the sale of cartons and coordination between different vendors.

CE2.2 describe the most common protocols in the first match of the day of bingo, explaining the differences with the rest of items and cash change request.

CE2.3 describe the actions to be carried out before the excess of excess cartons in the assigned area and the absence of cartons to meet the demand for the area.

CE2.4 explain the procedure of return of pending changes to customers and their corresponding signal.

CE2.5 explain the procedure for closing of the sale of cartons, stressing the importance of communicating the number of the last carton sold to control table to give start to the game.

CE2.6 explain the need for the urgent collection used cartons of each table before start new sale and withdrawal of the same procedure.

CE2.7 describe the most common procedure to follow for the settlement of the sale of cartons to the control board, once interrupted the game by the appearance of the line.

CE2.8 in a practical course duly characterized perform a simulation of sale, payment and settlement of cartons, according to legislation and internal procedures common in bingo halls.

-Estimate the cartons required for the area assigned.

-Carry out the sale of cartons and charges in cash.

-Apply different rates of sale cartons, adapting to the greater or lesser number of clients.

-Apply for a greater number of cards at the end when necessary.

-Resell excess cartons.

-Eliminate the sale of cartons in the control table.

C3: Identify control activities in the assigned area during the bingo game that will ensure its effectiveness and transparency.

CE3.1 describe the procedure of interruption of the move and interruption of the locution of numbers with the emergence of a prize, by controlling the area assigned to each seller.

CE3.2 relating personnel involved during the development of the game of bingo with different functions carried out and their responsibilities.

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

CE3.4 in a practical course of development of a bingo game:-identify acoustic signals used to signal the emergence of the award and to interrupt the speech of balls.

-Identify carton awarded line or bingo, asked the customer for verification and communication to the control table process.

-Argue the importance of testing and oral or visual signalling of award-winning carton.

-Explain the process of return to the customer of his carton so can continue playing for the line or so can charge its prize for the bingo.

-Identify signs used to mark the table where customer awarded in cases of line or bingo.

C4: The measures of prevention of labour risks, during the process of sale of cartons in bingo gambling establishments.

CE4.1 relate with current regulations concerning prevention and job protection with tasks to fulfill in the point of sale of cartons and that involve professional risks.

CE4.2 list the risk factors of the position with regard to its consequences for the organism.

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

CE4.4 determine best practices for the elimination or minimization of any risk factor for job of sale of cartons.

CE4.5 in a practical course of sale of cartons in establishments of the bingo game:-detect physical risk factors in place, such as noises caused by inadequate machines of game, inappropriate furniture, deficient or excessive lighting, temperature, ventilation, and air conditioning and speed in attention to customers before the influx at peak times.

-Identify risks to personal safety in the presence of conflicting clients and relate them to the action that minimizes them.

-Identify the risk factors by changes of circadian cycles: lag of biological rhythms, changes in eating habits, disturbances in social and family life and alterations of sleep, among others.

Contents 1. Protocols in the sale, payment and liquidation of cartons of bingo game - sale of bingo cards as: - room ranges - order of tables - position of the seller during the game - installations, equipment, and material: - corridors - cartons - Holster for changes - relationships with other staff involved in the bingo game.

-Regulations relating to the sale of cartons.

-Common protocols - cartons - cardboard collection - sale liquidation of the sale of cartons.

-Basic techniques of sale of bingo cards - possible anomalies and incidents in the processes of sale, payment and settlement of cartons of bingo game.

2 zone control inherent in the point of sale of bingo cards - regulations concerning control of areas during the development of the game of bingo.

-Standard control protocols: - Control of the sales area - disruption of moves and speech - checking cartons awarded - signaling tables with award-winning cards - equipment and material used in the control of the area - markers - markers or witnesses - acoustic devices - possible anomalies and incidences in the control procedures area assigned during the development of the bingo game.

3 occupational risk prevention in professional activities related to the sale of cartons to customers in gaming establishments - physical risks - customer conflicting - psychological risks - risks related to the health - care quality criteria for access for students will be those laid down in article 4 of the Royal Decree governing the certificate of professionalism of the professional family accompanies to which this annex.

TRAINING module 3 name: speech and payment of prizes in BINGO halls


Code: MF1767_1 level of professional qualification: 1 associated with the competition unit: UC1767_1: the activities concerning the locution of numbers and payment of prizes in bingo duration halls: 50 hours capabilities and C1 evaluation criteria: check the elements necessary for the operations of locution of numbers, ensuring the good state of operation according to the most common protocols of bingo halls.

CE1.1 identify the elements necessary to facilitate the locution in bingo halls, such as beamers, game ball, bass drum, coil and bright and informative panels and relate them to the role.

CE1.2 argued the need to check the condition of the necessary elements for the speech, such as beamers, game ball, bass drum, coil and bright and informative panels, explaining the consequences for the game of a malfunction.

CE1.3 explain the functioning of the systems of the game balls in startup and shutdown of the bingo day.

CE1.4 identify potential anomalies that can be detected and the procedure for communication to the hierarchical superiors.

CE1.5 on case studies in preparation of the necessary elements for the phrase in accordance with a given protocol: - check the functioning of the PA equipment - check the operation of the hype and the coil - check the game balls, in terms of their number and State.

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

Regular CE2.1, in a so-called practical, speed of speech of balls depending on the capacity of the optimization of the time and the instructions received.

CE2.2 argue the need to present the balls with tone and pronunciation, listening and understanding by clients, explaining the consequences of not doing so.

CE2.3 explain them procedures of locution that avoid confusion in it listens, such as those corresponding to the sixth and seventh ten.

CE2.4 describe them systems more usual of display and signage of balls in them monitors, its rear locution and pass to the ball next.

CE2.5 describe the actions of stop, resumption and completion of the speech, according to the causes that justify them.

CE2.6 in a practical course of locution of numbers and the appearance of the line and bingo prizes:-present the numbers appearing on the monitor.

-Apply different tones of locution for identify them more clear, them rhythms suitable and the repetitions necessary of numbers that can give place to confusion: dozens of six and of seven.

-Mark them numbers in screen that is reflect in the panels of the room.

-Stop the voice before the appearance of the line and make the same announcement by PA.

-Resume game after the necessary checks.

-Stop the voice before the emergence of bingo and announce the possible prize.

-To terminate the game after the relevant checks.

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

C3: Apply the procedure for payment of prizes and games of bingo game completion.

CE3.1 describe the procedure to follow to remove boxed the amount allocated to the prize, identifying the staff involved in the same and their functions.

CE3.2 argue the need of check them amounts, both in the collection of awards as in the delivery to them customers, explaining them consequences of not do it.

CE3.3 explain the most common claims relating to the payment of awards, identifying the resulting procedure and the communication to the hierarchical superior.

CE3.4 describe the protocols of performance in the payment of awards more usual in those establishments of game of bingo.

CE3.5 describe the procedure of withdrawal of signaling of the prize and the collection of cartons awarded for the beginning of the next game.

CE3.6 in a practical course of payment lines and bingo prizes:-check the amounts allocated to prizes.

-Check receipts for the awards.

-Pay awards, counting the amounts in the presence of customers.

-Remove the witnesses of awards.

-Collect cartons rewarded after payment of prizes and delivering them to the head of table for your records before claims or inspections of game.

C4: The measures of prevention of labour risks, during the presentation of numbers of balls in the game of bingo, preventing specific risks and becoming aware of its importance.

CE4.1 relate with current regulations concerning prevention and job protection with the task of locution of numbers and display of screens and that involve professional risks.

CE4.2 enumerate risk factors of the locution of numbers with regard to its consequences for the organism.

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

CE4.4 determine best practices for the elimination or minimization of any risk factor for job of speech of numbers.

CE4.5 in a practical course of speech in bingo halls:-detect physical risk factors on the voicemail, such as noises, inappropriate furniture, deficient or excessive lighting, temperature, ventilation and inadequate air conditioning and pace imposed on the voicemail of numbers at peak times.

-Identify risks to personal safety in the presence of conflicting clients and relate them to the action that minimizes them.

-Identify the risk factors by changes of circadian cycles: lag of biological rhythms, changes in eating habits, disturbances in social and family life and alterations of sleep, among others.

-Suggest correction measures to avoid or minimize occupational hazards detected.

CE4.6 a practical course of speech in preventing occupational diseases:-explain the appropriateness of keeping the vocal cords hydrated.

-Perform the voice without forcing the voice or raise the tone to avoid problems of throat and respiratory.

-Identify attitudes more and less suitable for ball speech.

-Perform relaxation exercises can do frequently to avoid circulation problems, swelling of feet, and general postural problems.

-Contents 1. Protocols and techniques of speech of numbers in bingo halls - on speech of numbers on the bingo game - objectives - functions - tasks - physical, organizational and functional structure - relationships with other staff involved in the bingo game.

-Operation and maintenance of equipment and materials - PA equipment - play ball - hype - coil and bright and informative panels - the machine of balls - balls game systems - possible anomalies in the operation.

-Regulations concerning facilities, equipment, and material of locution of numbers in bingo halls - law of the bingo game as regards the presentation of numbers - usual protocols on the voicemail of numbers: - techniques of speech - speech - pronunciation - speed intonation - repetition of similar numbers - stop actions - resumption and completion of speech and causes justifying them - possible anomalies and incidents during the speech of numbers 2. Payment of awards and end of games in bingo halls - staff involved in the payment of awards and functions.

-Regulations concerning the payment of awards - common protocols - withdrawal in case of amounts allocated to prizes - verification of quantities - technical safety and handling of monetary operations - forms of payment of usual Awards - withdrawal of signaling and award-winning cartons - potential incidents and claims relating to the payment of awards.

3. Prevention of occupational risks in the presentation of numbers in gaming establishments - quality of the environment and its prevention.

-Ventilation - air conditioning - lighting - sound - physical hazards - prevention of damage to throat and respiratory - preventing damage in the view - postural damage prevention - psychological hazards and risks associated with hygiene - biological rhythms shift -, changes in eating habits, - disturbances in family and social life and sleep disturbances -, customer conflicting criteria for access for students will be those laid down in article 4 of the Royal Decree that regulates the professionalism of the family certificate Professional which accompanies this annex.

TRAINING module 4 name: Operations basic of communication in establishments of games of chance code: MF1768_1 level of professional qualification: 1 associated with the competition unit: UC1768_1 communicate with different partners common in establishments of games of random duration: 60 hours capabilities and evaluation criteria:


C1: rating the image general, behavior and attitudes that projected the personal of establishments of games of random in relation to them standards more usual of these organizations and the consequences for the same that can cause an image negative.

CE1.1 rating them consequences of an image personal contrary to them standards internal of an establishment of games of chance.

CE1.2 argued the importance of maintaining a friendly and polite service with clients, using elemental forms of courtesy or other common contextualized to dealing with clients in this type of establishment.

CE1.3 rating the verbal behavior and non-verbal of the staff in the perception of the organization by the customer and their possibilities of loyalty.

CE1.4 in situations of care to customers in establishments of games of gambling:-use different forms of greetings following the instructions received.

-Apply different styles of communication depending on the place in the establishment.

-Identify aspects to improve in simulated situations of customer in gaming establishments.

C2: Use basic techniques of face-to-face communication with customers, transmitting information in accordance with the traditions and Customs routine socioprofessional in gambling establishments.

CE2.1 identify the Protocol of oral and gestural communication of common use in gaming establishments to transmit the oral information.

CE2.2 identify common quality of service parameters in the protocols of communication with clients in establishments of gambling, such as active listening, empathy, kindness, understandable language, or others.

CE2.3 identify the most common demands of information by clients in gaming establishments.

CE2.4 identify the demands for information from customers who exceed their responsibility, depending on different jobs in establishments of games of chance.

CE2.5 identify the types of most regular customers in function of the different games and different establishments: casinos, bingo halls and gaming rooms.

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

CE2.7 in practical cases, conveniently characterized through simulated situations for transmission and receipt of information to clients in gaming establishments, and in function of the simulated job:-identify with precision to the speaker and the subject of the communication.

-Apply the techniques of expression body in the host.

-Identify showing a positive image, adopting proper standards of Protocol and parameters of quality of service.

-Adjust precise vocabulary and expressions used to the type of partner.

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

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

-Distinguish the mistakes that were made and propose necessary corrective actions.

C3: Apply techniques of effective communication, in situations of professional relationships with superiors and other members of the establishment of gambling, by selecting the guidelines appropriate according to the various elements, barriers, difficulties and existing alterations.

CE3.1 identify common communications that occur with superiors and other gaming establishments.

CE3.2 identify differences between communication with internal and external customers of the establishment.

CE3.3 starting from the development of properly characterized cases of work situations, in which experienced different forms of distortion, interference, barriers, challenges, and other alterations in interpersonal communication, usual in gaming establishments:-identify in each case, the specific causes that have given rise to problems in communication.

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

CE3.4 starting from a case study properly characterized, in which are received or issued criticisms and comments to work:-express critical opinions and disagreements, both superiors and other members of the establishment, in concrete and objective way, avoiding verbal or gestural disqualifications.

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

CE3.5 in different cases of interpersonal relationship in working environments and through simulations of different jobs:-apply guidelines for effective communication in each case.

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

-Explain the potential consequences of not effective communication, in a given context.

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

C4: Apply basic guidelines to complaints and claims of customers gambling establishments, according to criteria and procedures established by different organizations.

CE4.1 explain basic guidelines for conflict resolution in relation to conflict situations with the client more usual in gaming establishments.

CE4.2 identify the most common documents used in gaming establishments to collect a claim and cite information that must contain.

CE4.3 identify complaints or claims which exceed the assigned based on job responsibility and which should be channeled to a superior.

CE4.4 in a practical course of complaints from customers in different gaming establishments and different jobs, apply simple techniques for conflict resolution and identify which exceed his liability.

CE4.5 best practices for the elimination or minimization of the risk factors to determine personal derived from the customer in cases of complaints and claims.

Contents: 1. customer in gaming establishments and communications - communication: - communication techniques common in these establishments - the process of communication and common barriers in establishments of gambling - problem solving of communication - communication features - usual verbal and non-verbal communication in gaming establishments: - instructions - messages - signs - signs - types of regular customers in function of the games and the establishments : - Casinos - Bingo - game rooms - rooms application of basic behaviors depending on types and cultural differences.

-Basic rules of social skill and personal image common in gaming establishments - corporate image: - consistency - behaviors that it damaged 2. Communication with clients facing complaints and claims: - complaints and claims of regulars at gambling establishments - communication processes in situations of complaints and claims - technical situations for complaints and claims - active listening and empathetic - assertiveness - conflict resolution - personal safety in the event of conflict with customers 3. Effective internal communication in gaming establishments - common communication flows in gaming establishments: - graphic information - processes of interpersonal communication at work: - the feedback and effective listening - attitudes, behaviors and signs of listening - selection and arrangement of the content of messages in the interpersonal communication of the post - identification difficulties and common barriers in the communication facilities and gaming solutions - assertive techniques in own work situations of gambling establishments - application of basic guidelines for the treatment of internal conflicts in gaming establishments:-characteristics and identification: - types of conflicts and most common causes in the gaming establishments labour relations - conflict, criticism and discrepancies related to the task - conflicts from the scope of relations - emotional Control: - behaviors and basic signal - identification and implementation of personal guidelines to conflicts - the conflict as an opportunity of improving criteria for access to students shall be those laid down in article 4 of the Royal Decree governing the certificate of professionalism of the professional family accompanies to which this annex.

PROFESSIONAL practices module operations for the game on BINGO code establishments: MP0425 duration: 40 hours capacity and C1 evaluation criteria. The admission and control functions performed in bingo halls.

CE1.1 making the opening of the post admission


CE1.2 handle tools related to the admission and registration of clients.

CE1.3 monitor the entry and exit out of the room.

CE1.4 the close of session and materials.

C2. Perform the functions of speech of numbers and prize payouts.

CE2.1 prepare the game of balls and start the session.

CE2.2 Locutionary them numbers and dial them in those panels information.

CE2.3Proceder the payment of prizes at the end of each game.

CE2.4 the close of session and materials.

C3. Make the sale of cartons in a bingo room.

CE3.1 purchasing cartons in the control table.

CE3.2Vender cartons to clients respecting the order and the regulations in this regard.

CE3.3 collect cartons used at the end of each game.

CE3.4 inform the awards announcer to stop the phrase.

CE3.5 liquidate sold cartons to the cashier.

CE3.6 ensure the correct development of the games.

C4: Participate in the company's work processes, following the rules and instructions set forth in the work center.

CE4.1 behave responsibly both in human relations and works to be carried out.

CE4.2 respect the procedures and rules of the Centre's work.

CE4.3 undertake with diligence the tasks according to the instructions received, trying to of that is adapted to the rhythm of work of the company.

CE4.4 integrated into the production processes of the work center.

CE4.5 use established communication channels.

CE4.6 respect in all moment the measures of prevention of risks, health work and protection of the environment.

Contents 1. Admission and control of customers in rooms of bingo.

-Management tools.

-Control of access of clients to the room.

-Close and materials.

2 speech of numbers and payments of prizes in bingo halls - preparation of the ball game.

-Speech of numbers.

-Signaling in panels.

-Payment and verification of awards.

3. sale of cartons in rooms of bingo-acquisition and check of cartons.

-Sale of cartons.

-Monitoring of the development of the game.

-Liquidation of sold cartons.

-Maintenance of the order and cleanliness in the room.

4 integration and communication in the workplace - responsible behaviour in the workplace.

-Respect the procedures and rules of the workplace.

-Interpretation and execution with diligence the instructions received.

-Recognition of the productive process of the organization.

-Use of the channels of communication established in the workplace.

-Adapting to the pace of work of the company.

-Follow-up of the prevention of risks, occupational health and environmental protection regulations.

IV. requirements of the trainers training modules required accreditation expertise required in the field of competition with no accreditation MF1765_1 Accreditation Unit: admission and control of clients in gaming establishments.





• Bachelor, engineer, architect or the title of the corresponding level or other equivalent securities.

• Diploma, technical engineer, technical architect or the title of the corresponding level or other equivalent securities.

• Technician and senior technician of the professional family of hospitality and tourism • certificates of professionalism of level 2 and 3 from the professional area of the professional's catering family of gaming and tourism 1 year.





3 years.






MF1766_1: Sale of bingo cards.





• Bachelor, engineer, architect or the title of the corresponding level or other equivalent securities.

• Diploma, technical engineer, technical architect or the title of the corresponding level or other equivalent securities.

• Technician and senior technician of the professional family of hospitality and tourism • certificates of professionalism of level 2 and 3 from the professional area of the professional's catering family of gaming and tourism 3 years.





5 years.






MF1767_1: Locution and payment of prizes in salas bingo • Bachelor, engineer, architect or the title of the corresponding level or other equivalent securities.

• Diploma, technical engineer, technical architect or the title of the corresponding level or other equivalent securities.

• Technician and senior technician of the professional family of hospitality and tourism • certificates of professionalism of level 2 and 3 from the professional area of the professional's catering family of gaming and tourism 3 years.





5 years.






MF1768_1: Basic operations of communication in gaming establishments • Bachelor, engineer, architect or the title of the corresponding level or other equivalent securities.

• Diploma, technical engineer, technical architect or the title of the corresponding level or other equivalent securities.

• Technician and senior technician of the professional family of hospitality and tourism • certificates of professionalism of level 2 and 3 from the professional area of the professional's catering family of gaming and tourism 3 years.





5 years.






V. requirements minimum of spaces, facilities and equipment space training surface m2 15 students surface m2 25 students 30 50 multipurpose classroom workshop of 50 50 Bingo space training M1 M2 M3 M4 classroom management X X X X workshop of Bingo X X space training equipment Aula polivalente - slates to write with pen - audiovisual equipment - flipcharts - classroom Material - table and Chair for trainer

-Tables and chairs for students workshop of Bingo - round tables and chairs.

-Machines of balls and keyboard - screen - effective cartons for bingo - bags - for currency in course - cards for changes - markers - signage Awards witnesses - official rules of the corresponding autonomous communities should not be construed that identified different training areas must necessarily differentiate themselves through enclosures.

Facilities and equipment shall comply with the relevant health industrial and hygienic regulations and respond to universal accessibility and safety of the participants.

The number of units that must be prepared for utensils, machines and tools specified in the equipment of training spaces, will be sufficient for a minimum of 15 students and need to increase, where appropriate, to cater for the higher number.

In the case that the training is directed at people with disabilities accommodations and reasonable adjustments will be made to ensure their participation on equal terms.







Annex II I. identification of the professionalism certificate denomination: activities for the game at Casino tables.

Code: HOTJ0110 family professional: hospitality and Tourism Area professional: games of chance.

Level of qualification professional: 2 qualification professional of reference: HOT_541_2 activities for the game in tables of casinos. (RD 561 / 2011, from 20 in April)

Relationship of units of competition that configured the certificate of professionalism: UC1769_2: perform operations complementary to the driving of games of table in casinos UC1770_2: lead the game of Black Jack UC1771_2: lead them games of poker with discard and poker without discard UC1772_2: lead the game of point and banking UC1773_2: lead them games of the roulette American and roulette French UC1774_2 : Monitor the development of games of table in casinos UC1768_1: communicate is with different partners common of establishments of games of chance.

General jurisdiction: facilitate the development of games of Blackjack, poker with culling and poker without discard, point and banking, American Roulette and French Roulette, umpiring and guaranteeing the transparency of them at all times and performing auxiliary operations, reviewing the bets, driving games and paying customers to the awards winning bets, respecting at all times the rules and under the supervision of the superior , in the framework of the procedures of the Organization and of the prevention of risks labour.

Environment professional: field professional: develops its activity professional both in large as in medium-sized companies of casinos of game of the sector private, performing their functions as Chief of table, supervising to a dealer or as dealer, low the supervision of a Chief of room or upper hierarchical equivalent.


Productive sectors: this qualification is located in the sector of gaming and entertainment, in the subsector of casinos, which develop, among others, cards and ball games regulated by the regulations in force.

Related jobs or occupations: 4443.1020 dealers 4443.1075 head of casino duration of associated training table: 700 hours MF1769_2: operations complementary to the conduct of Board games at casinos (120 hours) · UF1650: Operations management of cards, chips and cash in the casinos gaming tables. (80 hours) · UF1651: Opening and closing of tables in casinos. (40 hours)

MF1770_2: The game of Blackjack (80 hours) MF1771_2 driving: driving of poker games with culling and poker without discard. (60 hours)

MF1772_2: driving from the game's point and banking (80 hours) MF1773_2: driving of the games of roulette French and roulette American (200 hours) · UF1652: Driving on the duty of bets in French Roulette and American Roulette (30 hours) games · UF1653: The game of American Roulette (80 hours) driving · UF1654: driving of the game of roulette French (90 hours) MF1774_2: Supervision of games of table in casinos (60 hours.)

MF1768_1: (transverse) operations basic of communication in establishments of games of chance (60 hours) MP0355: module of practices professional not labour of activities for the game in tables of casinos (40 hours) II. PROFESSIONAL profile the certificate of professional competence 1 denomination unit: perform operations complementary to the CONDUCTION of games table in CASINOS level: 2 code: UC1769_2 realizations professionals and completion criteria: RP1: organize the materials necessary for the opening of tables and the development of games of Blackjack, draw poker and poker without discard Point and banking, American Roulette and French Roulette, adopting internal procedures and respecting the regulations in force.

CR1.1 cards are exposed on the game table ordered according to its value, in order to facilitate the identification of the various amounts that the initial advance of the table is made to their superiors.

CR1.2 chips are counted in what refers to the quantity, value and total, verifying its correspondence with the official documentation of the game table.

CR1.3 tabs are saved in an orderly manner, according to the internal procedures, in the compartment of the table corresponding to having them during the development of the game.

CR1.4 the game material, such as cards, sabot, shovel, letters of cutting, cloth, balls, markers, rakes, T, dolly, sheets of color, cash drawer and drawer of gratuities, is reviewed in terms of their status, number and location previously before putting into operation, according to the internal procedures and rules of the game.

CR1.5 the official documentation of the table is checked and completed, if necessary, in the opening and closing of the same.

CR1.6 rules concerning safety in the Organization of equipment and materials for the game are adopted in the development of tasks, minimizing the risks arising from them.

Rp2: Prepare barajas to develop the games of Blackjack, draw poker and poker without discard and point and banking, according to the rules of play and the internal procedure, so transparent and minimizing downtime.

CR2.1 them cards is exposed mouth up in form of fan, so customers and employees can check that is found according to the order initial presented by the manufacturer, that not missing nor sobran and that none presents brands, wear or breaks, reporting to the responsible in case of detect is any of these anomalies.

CR2.2 exposed cards fan turns in the presence of the client, making a continuous and fluid movement to its mixing, making sure that all the cards are face down.

CR2.3 mingle cards on the table, by altering the sequence of the same circular motion of both hands, using only the fingertips and preventing any card section or designated.

CR2.4 cards are grouped in the center of the table by surround regular movements of both hands to form a single deck of cards.

CR2.5 cards are shuffled on the table according to the game and the internal procedure of handling, ensuring an effective, fast and transparent blend.

CR2.6 the deck of cards, in case of using a machine, enters the same as indicated by the manufacturer, proceeding to his shuffling.

CR2.7 the deck of cards, in case of shuffling manual, is offered to the customer together with the letter of the Court this proceed to indicate the point where the dealer must perform the cut.

CR2.8 the letter in court, in the games of Blackjack and point and banking, is inserted into the deck of cards in place established by each regulation game.

CR2.9 cards are inserted into the sabot and the first are discarded to the descartador the number established by the regulation of game.

CR2.10 the table is kept from the place established according to the internal procedures avoiding and preventing through surveillance, the risks of fraud and facilitating access for the dealer to all points of the same.

CE2.11 measures of prevention of labour risks derived from the repetitive handling of cards are adopted as stipulated in the plan of prevention work.

RP3: Change sheets to the customer within the time limits and modes set by the internal procedure and rules of play, ensuring its transparency, to facilitate their participation in the games of Blackjack, draw poker and poker without discard, point and banking, American Roulette and French Roulette.

CR3.1 change requested by the client is announced in a clear and audible, enabling the supervisor to monitor the process and ensuring the transparency of the change.

CR3.2 the value placed by the client to change, either tickets or tokens, is taken from the table with your hand, avoiding doing the hand of the customer, and is exposed in clear and orderly way in place established internally.

CR3.3 information about the type of change to make, is collected if required from the customer in order to facilitate her participation in the game according to your individual preferences.

CR3.4 equivalent in chips is extracted from the banking and described in the table, visibly separated from the value to demonstrate its equivalence.

CR3.5 equivalent in exposed chips placed in bets in French Roulette, or approaching client in the rest of the games.

CR3.6 chips delivered by the customer move hand to chip tray and, in the case of banknotes, are introduced into the cash drawer using the T, according to the internal procedures and ensuring the transparency of the process.

CR3.7 the amount of color in the American Roulette tabs shown in manual or electronic form at the marker colors.

CR3.8 contingencies that occurred during the change of sheets are immediately communicated to his superior, complying with the internal procedure.

CE3.9 measures of prevention of labour risks derived from the repetitive handling of tabs and presence of conflicting clients are adopted as stipulated in the plan of prevention work.

RP4: Reorganize the game materials, once finished the games of Black Jack, Poker and non-draw, point and banking, American Roulette and French Roulette according to legislation and internal procedure, to proceed with the closure of the game table by those in charge of the room.

CR4.1 tabs are presented on the game table ordered according to their value in such a way that facilitates the identification of the various amounts that banking is made at the time in that its operation is complete.

CR4.2 exposed chips counted out loud and clear in the presence of those responsible for the closing to proceed with the arc of the game table.

CR4.3 the cash drawer is emptied on the table in the presence of those responsible for the close, showing the interior of the same in such a way that everyone can verify that she is empty.

CR4.4 tickets are grouped by their value and extend based on internal criteria, proceeding to its recount and subsequent delivery to the case manager.

CR4.5 tips drawer is emptied on the table in the presence of those responsible for the close, showing the inside of it so that everyone can verify that it is empty.

CR4.6 tabs that make up the tip are grouped by their value and are presented in clear and orderly enabling responsible for closing can register their amount in the official documentation and proceed to your collection.

CR4.7 deck redo in the initial order presented by the manufacturer by checking that they are not missing or left over cards, none presents brands, wear or breakage and informing responsible in case of detecting any of these anomalies.

CR4.8 the game material, such as playing cards, sabot, cutting letters, shovel, balls, markers, rakes, dolly and sheets of color, among others, are reviewed in terms of their number and state proceeding to its collection.

CR4.9 rules concerning safety in the reorganization of equipment and materials for the game are adopted in the development of tasks, minimizing the risks arising from them.

Media production professional context


The casino facilities dedicated to board games. Game materials, such as chips, chip cards, sabot, shuffle, color, descartador, shovels, rakes, ball and dolly. Table games such as Black Jack, poker with and poker without discard, point and banking, American Roulette and French Roulette and its materials, such as cloth, T, cylinder, cash drawer, tray cards and tips box.

Products and results checking the status of game materials, such as tokens, chips, playing cards, sabot, shuffle automatic, shovels, rakes, ball and dolly. Check optimal Black Jack, poker game tables with and poker without discard, point and banking, American Roulette and French Roulette and its materials, such as cloth, T, cylinder, cash drawer, tray cards and tips box. Change of sheets to customers. Reorganization of materials of game. Participation in the count of the collection of tokens and currency of the gaming tables in the opening and closing of these. Communication Manager of anomalies detected. Adoption of measures of prevention labour in the use of equipment, in the management of cards and chips and respect to the presence of customers conflicting.

Information used or generated documentation official of the tables of game. Regulation of games of Blackjack, draw poker and poker without discard, point and banking, French Roulette and American Roulette. Manual of internal procedures of the casino. Labor prevention plan.

Unit of competition 2 name: driving the game of BLACK JACK Nivel: 2 code: UC1770_2 realizations professionals and completion criteria: RP1: lead the turn of betting with clients in the game of Black Jack, verifying and ensuring the transparency of the same, so the game develops according to legislation.

CR1.1 the turn is announced verbally, with clear and audible voice so clients to perform their bets in the game of Black Jack.

CR1.2 bets are reviewed visually as to conform to the minimum limits set by the company and legal highs established by the regulation, and in the case of illegality, they rectify, requesting customer missing, well restoring overrun, and in both cases informing him of the cause of such changes.

CR1.3 the announcement of the "there is no more' or end of the betting period, is done verbally, with voice clear and audible, informing the client who completed the turn of betting in the game of Black Jack.

CR1.4 contingencies that occurred during the turn of betting in Black Jack game communicate immediately to his superior, complying with the internal procedure.

Rp2: Lead the development of the game of Black Jack games with clients, according to the current regulation, guaranteeing its transparency and to a pace of agile work enabling compliance with standards or targets set by the company.

CR2.1 them cards is extracted of the sabot of one in one and is distributed, mouth up, among them lockers with bet and it banking, announcing with voice clear and audible the score of them customers and facilitating their decision in the game, already is ask, bend, ensure or planting is.

CR2.2 additional cards are dealt the customer on request, one by one and face up.

CR2.3 distributed additional cards and the initial score is calculated accurately, quickly and without using media technology or manual, to facilitate their decision to stand or keep playing.

CR2.4 score of the cards whose sum exceeds the maximum set by the regulation, is announced with voice clear and audible, to inform the client that your bet is losing, by removing your chips to the compartment of the banking and the cards to the descartador.

CR2.5 the additional cards for banking are extracted and added to the initial until the score reached the legal minimum established by the rules of the game.

CR2.6 moves of banking customers and the visual comparison is performed quickly, determining, on the basis of the rules of Black Jack game, if necessary paying a premium, remove the bet, or announce a tie.

CR2.7 Black Jack games are driven with agility so that hands will happen without interruption and are monitored in a comprehensive manner, to minimize the risks of entrapment.

CR2.8 damaged during the game, cards are detected and reported to the responsible, waiting for his replacement.

CR2.9 contingencies that occurred during the development of the game are immediately communicated to his superior, complying with the internal procedure.

CR2.10 measures relating to the prevention of physical and psychological risks of the job, such as general noise, smoke tobacco, repetitive, forced postures, work night and rotating shifts, are adopted in accordance with the established Plan of prevention.

CE2.11 prevention measures related to the presence of conflicting clients, are adopted to ensure personal safety.

RP3: Pay awards, according to the payout for Black Jack table, guaranteeing its transparency and to prepare the next hand according to the internal procedures and regulations.

CR3.1 amount in chips to be paid, established by the game payout table is extracted from the compartment of the banking and is visibly separately next bets made by the client, facilitating the checking by the customer.

CR3.2 chips delivered by customers like tip is politely thank on behalf of employees and are deposited in the drawer intended for this purpose, proceed to your post count at the end of the table.

CR3.3 cards of customers are collected in an orderly manner, from right to left and are placed face down in the descartador for your checking in anticipation of possible claims.

CR3.4 of the banking cards are removed and placed face down on the descartador, up retirees to clients, to facilitate verification where necessary, giving the hand ended.

CR3.5 game cloth is visually checked at the end of each hand, that have not been playing cards on it and that it is in perfect condition for the next hand.

CR3.6 contingencies that occurred during the payment of awards are communicated immediately to his superior, complying with the internal procedure.

Professional context, means of production facilities of the casino table games. Materials for the game of Black Jack, like chips, playing cards, sabot, shuffle. Table game Black Jack, and their materials such as cloth, T, cash drawer and tray of chips, descartador and tips box.

Products and results opening and closing of the turn of betting. Review of bets from customers. Conduction of Black Jack games according to the rules of the game. Guarantee of transparency in the game. Payment of prizes of the game of Black Jack. Maintaining the pace of games in accordance with the objectives set internally. Information to clients on the development of the game. Adoption of measures to prevent labour risks of the environment, the use of equipment and management of cards and chips and the presence of conflicting clients.

Information used or generated autonomic regulation of the game of Black Jack. Manual of internal procedures of the casino. Internal instructions. Labor prevention plan.

Competition 3 denomination unit: driving the games of poker with disposal and poker without discard level: 2 code: UC1771_2 realizations professionals and completion criteria: RP1: lead the turn of betting with clients in poker games with culling and poker without discard, verifying and ensuring the legality and transparency of the same, so to develop the game according to the current regulation.

CR1.1 the turn is announced verbally, with clear and audible voice so clients to perform their bets in the game of Poker without discard and discard.

CR1.2 them betting is reviewed visually that meet them limits minimum established by the company and them maximum legal established by the regulation, and in case of illegality, is rectify, well requesting to the customer the missing, well returning you the excess, and in both cases informing you of the cause of such modifications.

CR1.3 the ad of the "not goes more" or end of the term of betting, is made verbally, with voice clear and audible, for report to the customer and Chief of table that has completed the shift of betting in the game of the poker with discard and without discard.

CR1.4 them contingencies that occurred during the shift of betting in the game of the poker with discard and without discard is communicated immediately to its upper hierarchical, complying with the procedure internal.

Rp2: Driving games with customers of draw poker and poker without discard, according to the current regulation, guaranteeing its transparency and to a pace of agile work enabling compliance with standards or targets set by the company.

CR2.1 them cards is partitioned in the lockers with bet beginning by the customer located to the left and awarding them cards in the order, number and form established in the regulation of game.

CR2.2 the tile discarded by the customer is replaces, without is discovered in no time, by another mouth down, in Exchange for an amount equal to the bet initial, exclusively in the cases of the game of the poker with discard.


CR2.3 bets from customers who decide not to go to the onslaught of banking are removed according to the internal procedures and bets from customers to the gambling are checked as soon as be double the initial bet, requesting the customer otherwise rectification.

CR2.4 the move of banking is sample and the cards that make it up, if there is, whether minimum, couples, double pairs, trios, stairs, colors, full, poker games, color stairs or real stairs, are separated from the rest of the cards and announces the type of move with clear, audible voice, so that customers can check whether or not your move is winning.

CR2.5 cards of customers are discovered with one hand and your move differs and is announced with clear and audible voice, comparing it with the banking and determining whether paying a premium or withdraw the bet to the compartment of the banking and your cards to the descartador.

CR2.6 poker games with culling and poker without discard are driven with agility so that hands will happen without interruption and are monitored in a comprehensive manner, to minimize the risks of entrapment.

CR2.7 them cards damaged during the game, is detected and reported to the responsible, in hopes of his replacement.

CR2.8 them contingencies that occurred during the development of the game is communicated immediately to its upper hierarchical, complying with the procedure internal.

CR2.9 measures relating to the prevention of physical and psychological risks of the job, such as general noise, smoke tobacco, repetitive, forced postures, work night and rotating shifts, are adopted in accordance with the established Plan of prevention.

CE2.10 prevention measures related to the presence of conflicting clients, are adopted to ensure personal safety.

RP3: pay awards, according to the table of payments common to the poker with discard and poker without discard, guaranteeing its transparency and prepare the following hand according to the procedure internal and the normative current of the game.

CR3.1 them chips of them played that are winners is leave instead and is calculated the amount in chips to pay using the information of the table of payments of poker with discard or without discard corresponding to it played and them betting made by the customer.

CR3.2 the chips to pay amount is extracted from the compartment of the banking and is presented separately next bets made by the client, facilitating the checking by the customer.

CR3.3 chips delivered by customers like tip is politely thank on behalf of employees and are deposited in the drawer intended for that purpose, to proceed subsequently to its count.

CR3.4 the banking cards used during the hand, are removed and placed face down on the descartador, up retirees to clients, to facilitate verification if necessary.

CR3.5 game cloth is visually checked at the end of the hand, that have not been playing cards on it and that is len optimum state for the next hand.

CR3.6 contingencies that occurred during the payment of awards are communicated immediately to his superior, complying with the internal procedure.

Professional context, means of production facilities of the casino table games. Poker game discard and poker without discard material, chips, playing cards, sabot, shuffle and descartador game table Poker draw poker without discard and its materials such as cloth, T, cash drawer, tray cards and tips box.

Products and results opening and closing of the turn of betting. Review of bets from customers. Driving of games of poker with discard and poker without discard according to the rules of game. Guarantee of transparency in the game. Payment of prizes of the game of poker with culling and poker without discard. Maintaining the pace of games in accordance with the objectives set internally. Adoption of measures to prevent labour risks of the environment, the use of equipment and management of cards and chips and the presence of conflicting clients.

Information used or generated autonomic regulation of games of draw poker and poker without discard. Payout table of draw poker and poker without discard. Manual of internal procedures of the casino. Internal instructions. Labor prevention plan.

Competition 4 denomination unit: driving game of point and banking level: 2 code: UC1772_2 realizations professionals and completion criteria: RP1: lead the turn of betting in the game of baccarat with customers, verifying and ensuring the legality of the same, so to develop the game according to the current regulation.

CR1.1 the announcement of the time-limit for receipt of bets or "do game" is announced verbally, with voice clear and audible, so that customers place chips in the corresponding boxes according to the rules of the game.

CR1.2 bets are reviewed visually as to conform to the minimum limits set by the company and legal highs established by the regulation, and in the case of illegality, they rectify, requesting customer missing, well restoring overrun, and in both cases informing him of the cause of such changes.

CR1.3 the announcement of the "there is no more' or end of the term of bets in the game of Baccarat, is verbally, with voice clear and audible, to inform the customer and Chief of Bureau which has completed the turn of betting.

CR1.4 contingencies that occurred during the turn of betting in the game of baccarat are immediately communicated to his superior, complying with the internal procedure.

Rp2: Driving games of Baccarat, according to the current regulation, guaranteeing its transparency and to a pace of agile work enabling compliance with standards or targets set by the company.

CR2.1 the sabot is approaching closer to the box marked with the number one customer and prompted the removal of tiles, supervising extraction matches in number and mode set out in the rules of game.

CR2.2 joins mentally scoring from the point and banking cards, discovered by the customer and is announced with voice clear and audible, collecting the cards with the help of the shovel and moving them, for its exposure to the area of the cloth that sets the rules of the game.

CR2.3 additional cards, if so required, requested verbally customer who currently has the sabot and move, with the help of the shovel, the place of cloth laid down in the rules of game.

CR2.4 winner played according to the rules of the game is announced with clear and audible voice to inform customers and facilitating monitoring.

CR2.5 losing bets are removed manually to the compartment of the banks, starting with the lockers of the sitting customers and continuing on the lockers of customers who are standing.

CR2.6 Baccarat games are driven with agility, so that the hands occur continuously and are monitored in a comprehensive manner, to minimize the risks of entrapment.

CR2.7 the tiles damaged during the game are detected and reported to the responsible, waiting for his replacement.

CR2.8 contingencies that occurred during the development of the game are immediately communicated to his superior, complying with the internal procedure.

CR2.9 measures relating to the prevention of physical and psychological risks of the job, such as general noise, smoke tobacco, repetitive, forced postures, work night and rotating shifts, are adopted in accordance with the established Plan of prevention.

CE2.10 prevention measures related to the presence of conflicting clients, are adopted to ensure personal safety.

RP3: pay awards, according to the table of payments of point and banking, guaranteeing its transparency and prepare the following hand according to the procedure internal and the normative current of the game.

CR3.1 moves resulting winners are left in place and calculates mentally the amount to pay, using the information in the tables of payments of the Baccarat game and bets made by the customer information.

CR3.2 winning bets are paid, starting with the box sitting next to the dealer paying customer and ending by bets from customers who are standing.

CR3.3 payments are located next to winning bets in visibly a differentiated way facilitating the verification of the customer.

CR3.4 chips delivered by customers like tip is politely thank on behalf of employees and are deposited in the drawer intended for this purpose, proceed to your count, at the end of table.

CR3.5 cards are collected, either by hand or with the help of the shovel and deposited in the descartador end shaking hands.

CR3.6 game cloth is visually checked at the end of the hand, that have not been playing cards on it and that it is in optimal State for the next hand.

CR3.7 contingencies that occurred during the payment of awards are communicated immediately to his superior, complying with the internal procedure.

Professional context, means of production facilities of the casino table games. Materials for the game of Baccarat, cards, playing cards, sabot, shovels, shuffle and descartador. Game of Baccarat and its materials such as cloth, T, cash drawer, tray cards and tips box.


Products and results opening and closing of the turn of betting. Review of bets from customers. Driving of split's point and banking according to the rules of game. Guarantee of transparency in the game. Payment of prizes of the game of baccarat. Maintenance of the rhythm of headings in accordance with the objectives established internally. Adoption of measures of prevention work by risks of the environment, by the use of teams and by the management of shovel, cards and chips, as well as by the presence of customers conflicting.

Information used or generated autonomic regulation of the game of baccarat. Manual of internal procedures of the casino. Internal instructions. Labor prevention plan.

Competition 5 denomination unit: driving the games of roulette American Roulette French level: 2 code: UC1773_2 realizations professionals and completion criteria: RP1: lead the turn of betting on games American Roulette and French Roulette with clients, verifying and ensuring the legality of the same, so the game develops according to legislation.

CR1.1 the beginning of the turn of betting is announced verbally with the expression "do game" or similar, with voice clear and audible, so that customers place the tabs in the selected boxes.

CR1.2 bets customer-requested are announced with loud and clear, visually checking their conformity and are located on cloth, manually in the game of American Roulette and with help of rake in the game of French Roulette, in numbers or lots indicated by the customer.

CR1.3 the cloth is check visually and are checks that not there are chips of location confusing, already are luck simple as red or black, pair or odd and lack or passes; or in the rest of positions as full, horse, cross, picture, six, column, dozen, double column or double dozen.

CR1.4 them chips located in places confusing is displace, in the roulette American with the hand and in the roulette French with the hand or with helps of the rake, to it position alleged by the customer, avoiding confusion in them betting.

CR1.5 bets are reviewed visually as to conform to the minimum limits set by the company and legal highs established by the regulation, and in the case of illegality, they rectify, requesting customer missing, well restoring overrun, and in both cases informing him of the cause of such changes.

CR1.6 the completion of the turn of betting is announced verbally with the expression "it is" or similar, so loud and clear so that all the players are aware that occurs terminate the admission of betting and is carried out with enough time to visually review all bets and resolve unclear situations, before the fall of the ball.

CR1.7 contingencies that occurred during the turn of betting in poker draw and discard game are immediately communicated to his superior, complying with the internal procedure.

Rp2: Driving game of American Roulette and French Roulette, according to regulations in force, ensuring transparency and a rhythm of agile work enabling compliance with standards or targets set by the company.

CR2.1 the ball is launched facing the cloth, using the hand closest to the cylinder to avoid giving back to customers and is driven with a slight motion of the fingers, avoiding to move the arm and wrist, so its speed allows to give minimum of laps as stipulated by law.

CR2.2 the winning number and the chances that you advertise with loud and clear, once the ball has stopped in a number, so that customers will know the outcome of your bets.

CR2.3 the winning number is designated in the award-winning box of cloth, posing the dolly in the game of American Roulette, and rake in the game of French Roulette, without changing the order or the disposition of the tabs of the same.

CR2.4 tabs of the losing bets are removed, manually or with help of rake depending on the type of roulette, for subsequent I chipeo and cloth is checked, verifying that there are only tokens for winning bets on it.

CR2.5 removed chips chipean, sorting them according to color or value and are deposited in the area of the game table established by the internal procedure.

CR2.6 tabs that winning positions are sorted and are not moved from his position, due to its color and value.

CR2.7 items in French Roulette and American Roulette are driven with agility, so runs happen without interruption and are monitored in a comprehensive manner, to minimize the risks of entrapment.

CR2.8 contingencies that occurred during the development of the game are immediately communicated to his superior, complying with the internal procedure.

CR2.9 measures relating to the prevention of physical and psychological risks of the job, such as general noise, smoke tobacco, repetitive, forced postures, work night and rotating shifts, are adopted in accordance with the established Plan of prevention.

CE2.10 prevention measures related to the presence of conflicting clients, are adopted to ensure personal safety.

RP3: Pay awards, in accordance with the tables of payments from the French Roulette and American Roulette games, guaranteeing its transparency and prepare the next Chuck according to internal procedure and the rules of the game.

CR3.1 tabs to be paid to each award-winning bet are calculated mentally, using the information in the payout table American Roulette or French Roulette corresponding to bets made by the customer.

CR3.2 tabs that make up the payments occur in mode and place established according to the internal procedure for each type of roulette, and the total amount is announced loud and clear, providing checking by the customer and the supervisor.

CR3.3 tabs that make up the payment approach the corresponding client, manually or with help of rake depending on the type of roulette, to facilitate their collection.

CR3.4 chips delivered by customers like tip is politely thank on behalf of all employees and are deposited in the drawer intended for that purpose to proceed subsequently to its count.

CR3.5 game cloth is visually checked at the end of the hand, that have not been playing cards on it and that it is in optimal State for the next hand.

CR3.6 contingencies that occurred during the payment of awards are communicated immediately to his superior, complying with the internal procedure.

Professional context, means of production facilities of the casino table games. Materials for the game of American Roulette and French Roulette, tokens of value, colored tiles, balls, rakes, dolly and automatic chipeador. Table game of American Roulette, French Roulette, and materials such as cloth, cylinder T, cash drawer, chip tray and drawer of gratuities.

Products and results opening and closing of the turn of betting. Review of bets from customers. Driving games American Roulette and French Roulette according to the rules of the game. Guarantee of transparency in the game. Payment of prizes of the game of American Roulette and French Roulette. Maintaining the pace of games in accordance with the objectives set internally. Adoption of measures to prevent labour risks of the environment, by repetitive ball release and for the handling of rake and chips, as well as the presence of conflicting clients.

Information used or generated autonomic regulation of the game. Manual of internal procedures of the casino. Internal instructions. Labor prevention plan.

Competition 6 denomination unit: OVERSEE the development of games table in CASINOS level: 2 code: UC1774_2 realizations professionals and completion criteria: RP1: detect irregularities in the development of games of Blackjack, draw poker and poker without discard, point and banking, American Roulette and French Roulette, using techniques of supervision to ensure its transparency and the application of the regulation of game.

CR1.1. the materials used in the various games, as well as the game table, are checked regarding its status, number and location during the different moments of the game.

CR1.2 bets are observed in avoidance of subsequent claims, overseeing the withdrawal of betting and the payment of the same.

CR1.3 game cloth is checked visually detecting located in a confusing way tabs and acting according to the internal procedures.

CR1.4 moves and actions of customers are monitored carefully, avoiding any attempt at fraud.

CR1.5 the dealer activity is monitored, ensuring transparency in the game and the full compliance of different regulations of game and internal procedures.

CR1.6 people showing suspicious behavior is detected and communicate their basic anthropomorphic traits to the admitting Department, in order to proceed with its identification.

CR1.7 measures relating to the prevention of physical and psychological risks of the job, such as general noise, smoke tobacco, repetitive, forced postures, work night and rotating shifts, are adopted in accordance with the established Plan of prevention.

Rp2: Perform auxiliary functions to the direction of the game, in coordination with their superiors.


CR2.1 tabs that make up the anticipation of the game table at the time of its opening, are counted and checked its coincidence with the amount written in the official documentation of the Board, proceeding to your signature if positive.

CR2.2 them outputs and tickets in the banking, of chips and of effective, from of betting, is scoring according to the procedure internal, in the documentation corresponding of it table of game, and is delivered to its upper hierarchical for make the balance of the table.

CR2.3 movements of tokens which represent a significant amount, are recorded as necessary and according to the internal procedures in the documentation, reporting them to the hierarchical superior.

CR2.4 shortage of chips of certain value is detected at any time during the game and requested changes tabs corresponding to the hierarchical superior, making sure that changes are made as ordered and signing the document established according to the internal procedures.

CR2.5 tabs in the Bank at the time of the closing of the game table, are in coordination with the cashier and his superior, proceeding to your annotation and signature in the official documentation of the Board.

RP3: Intervene in different phases of the game, before any detected irregularity, claim of a customer, doubt or incidence in order to ensure the transparency and legality thereof.

CR3.1 information requested by customers about the regulations and internal procedures to be applied during the conduct of the various games are offered politely, projecting an image of safe, professional and trustworthy.

CR3.2 occurs immediately, so verbal intervention by the supervisor at all irregular cases related to the performance of the dealer and safeguarding the image of this customer.

CR3.3 internal procedure applies in those cases that are detected tiles damaged or marked, stopping the game only for the necessary time so the immediate superior perform their replacement.

CR3.4 incidences throughout the game, such as chips and cards falls, among others are resolved immediately pursuant to the internal procedure.

CR3.5 claims of customers for payment of prizes or questionable moves in the card games, serve immediately and, in application of the internal procedure, are resolved recomposing the moves if necessary and if the game allows it.

CR3.6 claims that exceed its responsibility or whose solution has not satisfied the customer are immediately communicated to his hierarchical superior.

CR3.7 activities related to the speech to detected irregularities, especially those related to the performance of customers, are adopting internal procedures that ensure personal safety.

Professional context, means of production facilities of the casino table games. Materials of game, like chips, chips of color, cards, sabot, shuffle automatic, descartador, shovels, rakes, ball and dolly. Tables of game, as Black Jack, poker with and poker without discard, point and banking, roulette American and roulette French and their materials, as cylinder, cloth, T, drawer of effective, tray of chips and crate of gratuities.

Products and results detection of irregularities in the development of Black Jack, poker games with and poker without discard, point and banking, American Roulette and French Roulette, by part of the dealer or the customers. Application of monitoring techniques in the development of the various games. Application of regulations of the games of Black Jack, poker with and poker without discard, point and banking, roulette Americana and roulette French. Intervention and resolution before any irregularity detected, claim of a customer, doubt or incidence. Chip counts at the opening of the game along with those responsible for the room table. Chip counts at the close of the game along with those responsible for the room table. Annotation of inputs and outputs of banking during the development of Black Jack, poker games with and poker without discard, point and banking, American Roulette and French Roulette. Adoption of prevention measures work against risks of the environment, monitoring conducted and personal risks in the customer service.

Used or generated information: rules of Black Jack, poker games with and poker without discard, point and banking, American Roulette and French Roulette. Internal procedures of the casino. Instructions from his superiors. Labor prevention plan.

Competition 7 designation unit: communicate with different partners usual establishments of games of chance level: 1 code: UC1768_1 realizations professionals and completion criteria: RP1: projecting the image of the company in the care and treatment to customers of gambling establishments in order to achieve the maximum satisfaction of the same.

CR1.1 personal image, in what refers to the appearance, such as the use of cosmetics, shaving, hair and fashion accessories, conforms to the established internal protocols of the company.

The presentation to the external partners - clients - CR1.2, is identifying and showing the corporate image of the organization.

CR1.3 education, formulas of courtesy and friendliness in dealing the customer conform to the quality standards required by the company.

CR1.4 behavior in public in the development of the professional activity, conforms to the image of the company, adopting the basic rules of Protocol.

CR1.5 body posture during the course of their duties conforms to the established by the company in each of the games.

CE1.6 the service provided throughout the process adheres to the quality standards established by the company.

Rp2: Interact with customers of gaming establishments, receiving and transmitting operational and routine information in accordance with the usages and customs common socio-professional in the organization.

CR2.1 the transmission and reception of operational and routine information with customers is done in person promptly and through a courteous treatment to the customer, adopting the communication protocols established by the organization.

CR2.2 listener attentive and effective behaviours are integrated in the reception and transmission of information, within the scope of their competence.

CR2.3 patterns of communication with the client, whether verbal or gestural, type are selected and used in accordance with the context and the activity in the establishment of gambling.

CR2.4 communication with customer objectives are met, providing the information according to the customer's demands and linked to the context of gambling and the role played in its development.

CR2.5 messages are transmitted with clarity and simplicity, making the understanding of the same by the interlocutor.

CR2.6 patterns of behaviour and technical protocolarizadas of attention to the public are adopted according to the type of establishment and the function performed.

CR2.7 communication with customers is adapted to the typology of the same, the type of game and the type of establishment: casino, bingo room or game room.

CR2.8 confidentiality and privacy is maintained at all times to any demand or attention paid to a customer, always acting with absolute discretion.

CR2.9 questions or additional information required by customers and that they are beyond its scope, are directed toward persons established within the organization.

RP3: Maintain effective interpersonal communications with superiors and other members of the gaming establishment, in order to be effective in the professional activities of its scope.

CR3.1 correction and understanding of the content and meaning of the communication are confirmed by the members of the working environment and/or superiors, such as receipt of instructions, transmission of information or other-, rinsing or requesting the necessary clarifications.

CR3.2 information, clarifications or resources are requested to the hierarchical superior or to the relevant members of the working environment, to situations of doubt or deficiencies, for the performance of the own professional performance in gaming establishments.

CR3.3 own critical opinions and disagreements are expressed, if necessary, to superiors and other members of the establishment of gambling, describing in a way specific and objective topic referred to, without verbal or gestural disqualifications and value judgments.

CR3.4 comments from other members of the working environment are received with calm and without negative reactions, identifying constructive criticisms and valuing, in his case, the opportunity to make changes or improve own performance.

CR3.5 calm, verbal and non-verbal behaviors are maximized in disagreement and conflict situations in the environment work, proposing their treatment in a favorable context.

CR3.6 the information requested and not available, or that you have doubts, requires persons or relevant sources within the Organization, through established internal procedures and channels.


CR3.7 the listener attentive and effective behaviours are integrated in the transmission and reception of information, within the scope of their competence, based on verbal communication and non-verbal aspects.

CR3.8 messages are transmitted with clarity and simplicity, making the understanding of the same by the interlocutor.

RP4: attend and channel, in the frame of its responsibility, them complaints and claims presented by them customers according to them criteria and procedures established by the company, respecting the normative current of protection to the consumer.

CR4.1 before the complaint or claim presented by the client, is adopts an attitude and behavior positive in forecast of a worsening of the situation.

CR4.2 complaints or claims related to the game, it takes a stance safe, showing interest and presenting possibilities that facilitate the agreement with the customer, adopting the criteria established by the company and fulfilling the existing legislation in this area.

CR4.3 claim or incident that exceeds the assigned responsibility is channeled to the hierarchical superior promptly and using the procedures established by the company.

CR4.4 them claims is serve following protocols and fulfilling the procedure established by the company and respecting the normative force of protection to the consumer.

CR4.5 the activities relating to the attention to customers in case of complaints and claims is made adopting them procedures internal that guarantee the security personal.

Context professional media production establishments of gambling: casinos, bingo halls and gaming rooms. Uniforms and personal accreditation. Materials of the activity.

Products and results projection protocolarizada of the image of the establishment in the treatment to the client. Application of formulas of courtesy, behaviour patterns and techniques of communication protocol in this type of establishment. Maintenance of posture according to the performed function and established by the organization. Compliance with standards of quality of service established by the organization. Transmission and reception of operational and routine information with customers. Respect the confidentiality and privacy of the client. Communication effective with superior and other members of the establishment in case of conflict work. Communication to superiors of incidents and complaints that exceed the assigned responsibility and request for information and instructions. Formal attention to claims and complaints from customers. Application of preventive measures which guarantee the personal security in the event of complaints and claims of customers.

Information used or generated manuals of corporate image of the establishment. Regulations to protect consumers. Information about protocolarizadas in organizing communication techniques. The organization-specific quality of service standards. Organization charts and graphical representation of flows of communication in the settlement. Common documentation to communicate with superiors and other members of the establishment. Prevention measures which ensure the personal safety for clients.

III. formation of professionalism certificate training module 1 name: complementary operations to driving games in CASINOS.

Code: MF1769_2 professional skill level: 2 associated with the competition unit: UC1769_2 operations complementary to the conduction of table games in casinos.

Duration: 120 hours training unit 1 name: handling operations, cards, chips and cash at the tables of game in CASINOS.

Code: UF1650 duration: 80 hours referrer of competition: this training unit corresponds with the RP3 and the RP2 in regard to the handling of cards.







Capabilities and C1 evaluation criteria: meet the departmental and functional organization at casinos CE1.1 expose the different sections of the game regulations on handling of cards, cards and cash ring games in casinos.

CE1.2 explain the different organization models of casinos and departmental relations thereof.

CE1.3 identify the staff of casinos and recognize the core competencies of each.

CE1.4 identify the terminology of gambling in casinos.

C2: Apply the most common cards management techniques in ring games in casinos.

CE2.1 explain the techniques of shuffling more common in games of cards at casinos.

CE2.2 in a case study of preparation of barajas, use a machine and a sabot in accordance with its instructions for use.

CE2.3 in a case study of application of a procedure for the use of the sabot and complying with the current regulations:-insert the cards avoiding that it is to view your score.

-Remove the cards one by one.

CE2.4 argued the importance of managing the cards to the customer with the highest security and transparency, explaining the consequences of not doing so.

CE2.5 explain actions conducive to transparency in the game, to the elimination or minimization of any risk factor for exposure, flip, mixed, clustered and cutting decks of playing cards.

CE2.6 explain them risks personal derivatives of the handling of cards, relating to movements repetitive and positions forced, as well as the measures to adopt to prevent them.

C3: Apply the most common tabs management techniques in ring games in casinos.

CE3.1 explain the most common cutting techniques, push, tab and chipeo tab.

CE3.2 identify the different types of tiles according to criteria of value and or color in relation to the different games that are used.

CE3.3 in a practical course for a procedure of exchange of cash for chips and complying with the current regulations:-collect customer information about the change, using the forms more common and present in the rules of procedure.

-Announced verbally in a clear and audible change request.

-Find the counter value accurate in tokens for cash deposited by so-called customers, without the use of media technology or manual, depending on the value of the chips and the minimum bet for the table.

-Expose the chips and cash exposure most common techniques.

CE3.4 argued the importance of the management of tabs to the view of customer, with required safety and transparency, explaining the consequences of an incorrect manipulation.

CE3.5 explain the personal risks arising from the handling of tabs, relating to forced postures and repetitive movements, as well as the measures to be adopted for their prevention.

Contents 1. Departmental and functional organization in casinos - characterization and different models of organization of casinos - address - office - reception - boxes - professional game - structuring and departmental relations of casinos - admitting - Department of box - Department of safety and Security - Department Department of game - circuits information and internal documents that are generated in the area of the casino gaming tables.

-Changes with box registration documents.

-Tables control documents - basic skills of professionals in casinos room:-dealer: - distribution of the game - development of heading - withdrawal of losing bets - payment of winning bets - head of table: - Supervision of the perfect development of headings - Supervision of the work of the dealer - head of room:-distribution to dealers and heads of table in their respective jobs.

-Control of incidents - information to the address of the results of the gaming tables.

-Gaming terminology.

-Regulations on the authorization and classification of establishments of gaming - game law - regulation of game 2. Management of auxiliary operations of casinos games - technical cards of shuffling.

-Manual Barajado - Barajado automatic - cast techniques - manual sharing - deal with sabot - deal with shuffle - use of machine - use of the sabot - regulations related to exposure, flip, mixed, shuffling and cutting decks of cards - game law - regulation of game - management card physical risk factors - postural factors - 3 repetitive movements. Management of cash in auxiliary operations of the casino games - features of the different tabs and tabs: - sheets - American pieces - value French sheets - most common values - technical data sheets of color - management chips - Chipeo - tab - cuts: - air cuts - cuts push - shaved chip - chip - chip Extension - push launch of datasheets - handling of tickets : - Exhibition of banknotes - collection and storage techniques - application of rules and conversion tables in the operations in support of the games - conversion tables of the main values of tokens of value - money conversion to the core values of chips tables - nemotecnicas rules applied to the learning of conversion tables - and risk factors physical cards and cash management by the presence of conflicting clients - postural factors


-Movements repetitive unit training 2 name: operations of opening and closing of tables in CASINOS code: UF1651 duration: 40 hours reference of competition: this unit training is corresponds with the RP1, with the RP4 and with it RP2 in it referred to them procedures of opening and closing of tables.

Capabilities and criteria of evaluation C1: identify the procedures for opening and closing of game tables from different manuals and rules of the games of Blackjack, draw poker and poker without discard, point and banking, American Roulette and French Roulette.

CE1.1 expose the different sections of the game regulations on the opening and closing of the Blackjack, draw poker and poker tables without discarding, point and banking, American Roulette and French Roulette.

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

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

CE1.4 in a practical course for a table lock procedure and in compliance with current regulations: - Group tickets based on your value - extend them according to the established criteria – proceed with their recount, manifesting its exact value without using technological means.

CE1.5 describe the number and conditions of use required for equipment and materials to be used in the games of Blackjack, Poker discard and draw, point and banking, American Roulette and French Roulette.

CE1.6 in a practical course for a procedure of opening and closing of gaming tables and in compliance with current regulations:-identify the risk factors physical in the post, derived from the noise caused by inadequate machines game, inappropriate furniture, deficient or excessive lighting, temperature, ventilation, and air conditioning and use of materials and equipment.

-Identify risks to personal safety in the presence of conflicting clients and relate them to the action that minimizes them.

-Identify the risk factors by changes of circadian cycles: lag of biological rhythms, changes in eating habits, disturbances in social and family life and alterations of sleep, among others.

-Suggest correction measures to avoid or minimize occupational hazards detected.

C2: Apply common cards and cash management techniques in accordance with the procedures and rules of opening and closing of tables.

CE2.1 in a practical course for a procedure of opening and closing of gaming tables and in compliance with current regulations:-most common techniques exhibition and collection of chips.

-Apply them tables of conversion of them main values of chips, in operations of count, finding the amount, value and amount total, without use means technological or manual.

-Apply the most common techniques exhibition, counting and collecting tickets.

CE2.2 identify the order of storage of most common tabs in the battery compartment of the game table, depending on the different games.

C3: Apply exposure, tumbling, mixed, grouped most common techniques and management of cards in the opening and closing of gaming tables.

CE3.1 relate the number of cards and barajas with the games of Black Jack, Poker without discard, discard and point Poker and banking.

CE3.2 explain the order of most common factory presenting the decks of playing cards and arguing the importance and the need to keep it in the exhibition held at the opening of the Bureau, explaining the conditions of not doing so.

CE3.3 explain the regulations and common procedures relating to the preparation of the deck in each of the games and justify their existence.

CE3.4 in a case study of preparation of barajas for different card games, expose them, flip them, mix them and group them, according to the most common procedures, rules of play and at the speed set by the so-called.

Contents 1. Procedures for opening and closing of tables of gambling - involved staff and their functions - dealer:-exhibition of the cards and cash for your post count.

-Table Manager:-verification of the count of cards and cash.

-Sign the official book.

-Cashier:-verification of the count of cards and cash.

-Annotation of the results in the official book of opening and closing of tables - the official book signing.

-Transfer of the chips and the effective to the Department of box-Director or Assistant Director:-checking of the count of chips and effective.

-Checking of the coincidence of the results of the cashier and the head of table.

-Sign the official book.

-Official documentation:-Book of opening and closing of tables.

-Number and conditions of use of the equipment and material of the tables of game:-cylinder-cloth-T-drawer of effective-drawer of tips-tray of chips-marker or shank-chips of value-chips of color-cards-Sabot-shuffle automatic-shovels-rakes-balls-Dolly-factors of risk physical in the management of chips and effective in them procedures of opening and closing of tables-factors postural-movements repetitive 2. Organization of cards and cash in operations of opening and closing of tables - exhibition of chips - pool by value - batteries - grouping by peaks - grouping tabs - exhibition of tickets - Extension value - Extension - order - grouping collection and storage of cards and notes 3. Preparation of decks of cards in the opening and closing of game tables - check the condition of the cards and procedure in the event of anomaly detection.

-Review of the cards on both sides - communication in case of failure to the immediate superior - change the deck if necessary - exhibition fan depending on the game and its most common procedures - turning of fan or fan of cards - playing cards mixed: - pre-mixed - grouped - Barajado - cutting of the deck according to the game - identify the types of decks of cards - English - French deck - deck checking the number of decks of cards to be used depending on the game - management of the cards in the deck sticks and index methodological guidelines to access the training unit 2 you must have overcome training unit 1.



Criteria for access for students will be those laid down in article 4 of the Royal Decree governing the certificate of professionalism of the professional family accompanies to which this annex.

TRAINING module 2 name: driving the game of BLACK JACK code: MF1770_2 level of professional qualification: 2 associated with the competition unit: UC1770_2 lead the game of Black Jack.

Duration: 80 hours capabilities and C1 evaluation criteria: apply the procedure of admission of bets in the game of Black Jack, adopting provided minimum limits and maximums set forth in the regulations of the corresponding game.

CE1.1 explain the rules of Black Jack game with regard to the procedure for admission of betting and the minimum and maximum limits of the same.

CE1.2 argued the obligatory nature of the existence and the amount of the minimum and maximum limits on bets in the game of Black Jack.

CE1.3 identify, in a table of game of Black Jack, the areas and lockers intended to those customers, to the dealer and to them betting.

CE1.4 describe the most common procedures related to the period of Black Jack betting in cases in which the rules of the game does not regulate and in cases where there is a regulation.

CE1.5 identify the personnel involved in the process of acceptance of bets, in relation to the actions it takes each during the same.

CE1.6 in a practical course for a procedure of Black Jack game driving and complying with the current regulations:-communicate orally the beginning and end of the period of gambling according to the instructions received in this respect.

-Verify quickly bets are within the minimum limit provided in the course and the maximum set by the rules of the game.

-Inform a customer of the invalidity of your bet and explain the minimum and maximum limits should be enforced in accordance with established guidelines.

C2: Apply the rules of Black Jack game and the most common procedures in relation to the conduct of games.

CE2.1 explain the rules of Black Jack game in regard to the different moments of the game.

CE2.2 at a game of Black Jack table, identify the places corresponding to the sabot, the distribution of cards and the descartador.

CE2.3 describe the most common procedures relating to the conduct of the game of Black Jack in cases in which the rules of the game does not regulate and in cases where there is a regulation.

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

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

CE2.6 identify the personnel involved in the process of driving the Black Jack game in relation to the actions it takes each during the same.


CE2.7 argued the importance of driving Black Jack games with greater agility, safety and transparency, explaining the consequences of not doing so.

CE2.8 in a so-called practical of application of a procedure of driving of the game of Black Jack and fulfilling the normative force:-Add the score of them cards adopting technical of calculation and enunciating the amount exact.

-Determine, to the sight of scores of clients and banking, the move winning or losing.

-Comply in all moment the rules of the game and the instructions received.

-Lead the game with agility, safety and transparency required.

CE2.9 explain the procedure, identifying the staff involved and their actions in the case of detection of tiles damaged during the game.

CE2.10 in a practical course for a procedure of conduct of games of Blackjack and complying with the current regulations:-identify the risk factors physical in the post, concerning the noise caused by unsuitable machines of game, inappropriate furniture, deficient or excessive lighting, temperature, ventilation, and air conditioning and speed in the succession of items before the influx at peak times.

-Identify risks to personal safety in the presence of conflicting clients and relate them to the action that minimizes them.

-Identify the risk factors by changes of circadian cycles: lag of biological rhythms, changes in eating habits, disturbances in social and family life and alterations of sleep, among others.

-Suggest correction measures to avoid or minimize occupational hazards detected.

C3: Apply the procedure for payment of prizes, using the payments table corresponding to the game of Black Jack depending on the bet and complying with current regulations.

CE3.1 explain the rules of Black Jack game in regard to the payment of awards to customers.

CE3.2 identify, in a game of Black Jack table cloth, the areas earmarked for the payment of awards by winning bets.

CE3.3 identifying the staff involved in the payment of prizes by winning bets, with functions that performed each during the same and their responsibilities.

CE3.4 in a practical application of a procedure for payment of awards event to a client in the game of Black Jack and complying with the current regulations:-apply the corresponding payout table.

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

C4: apply them technical of management of cards and chips during the development of the game of Black Jack, fulfilling the normative force.

CE4.1 specify the technical more habitual of management of cards and chips, relating them with the transparency of the game.

CE4.2 in a practical course for a procedure of distribution of cards among the customers of the Black Jack game and complying with the current regulations:-remove the tiles from the sabot individually, with agility, safety and transparency.

-Distribute the cards drawn between the lockers of the cloth of the game table with bet.

CE4.3 identify, in a table of game of Black Jack, the places where should remove is them chips of them betting losers and them cards employees a time played the hand.

CE4.4 argue the process of withdrawal ranked of cards of the customer and of it banking and its placement determined in the descartador, from the point of view of possible claims and the consequences of not do it.

CE4.5 in a practical course for a procedure of end of played, remove orderly the cards and place them in the same order in the descartador, complying with current regulations.

CE4.6 in a practical course for a procedure of claims about a play, show the tiles from the descartador and explain the result of the move, complying with current regulations.

CE4.7 in a practical course for a game of Black Jack procedure and in compliance with current regulations:-remove sheets of cloth both the losing bets and tips and place them in the chips tray and crate tips.

-Submit tabs corresponding to an award of differentially to the bet of the customer.

CE4.8 explain the personal risks arising from the management of cards and chips, relating to forced postures and repetitive movements, as well as the measures to be taken to prevent them.

Contents 1. Admission of bets in the game of Black Jack - areas of the game table for customer and dealer - involved staff and their functions:-dealer: - admission of gambling - head of table: - Supervision of the procedure of admission of betting - anomalies during gambling and associated procedures - incorrectly installed and its correction - betting value greater than the maximum allowed and their correction - value less than the minimum allowable and correct betting - most common procedures relating to the notice of the initiation the stakes and minimum and maximum information.

-Use of the words "do game" and "it is" - movement of the right hand on the cloth - rules of play of autonomous with regard to betting: - establishment of betting limits - setting limits of customers - 2 reasons for its existence. Driving the game of Black Jack - rules of play of autonomous with regard to the conduct of the game of Black Jack.

-Organization of the equipment and material: - location and use of the sabot - location and use of machine - location and order of the tabs - location - location of gratuity - cash score or value of the cards from the deck.

-Score of the cards according to different combinations.

-Involved staff and their functions:-dealer: - driving game - head of table: - monitoring of the development of the game - management techniques of cards during the conduct of the game of Black Jack: - removal of tiles from the sabot according to left hand technique - cast of initial cards according to the right hand technique - cast in different - location in different lockers - lockers exhibition in ladder - additional cards and location in relation to the initial cast - extraction of cards rules for banking: - distribution of cards that add up to 17 or more - collection cards according to your order - form cards transfer to the descartador: - transfer of cards of customers - transfer - procedure in case of recomposition of the move - banking cards most common procedures related to driving: - distribution of initial cards in different lockers - cast of additional cards requested by customers - deal cards to banking - anomalies while driving and associated procedures - extraction of cards for error and its correction - removal of tiles discovered by error and its correction - detection of the poor state of some of the cards and their correction - the adaptation of working time to the complexity of the game - prevention of occupational risks in the conduct of games of Black Jack - physical risk factors from the environment - management of cards and tokens from physical risk factors - conditions-from psychological risk factors of work.

-Prevention work in the presence of conflicting clients.

3. payment of awards in Black Jack - rules of play of autonomous as regards the payment of prizes within the game of Black Jack - staff involved and their functions:-dealer:-withdrawal of gambling losers - winning bets pay - table Manager: - Supervision of the procedure for payment of prizes - lockers of payment of awards - types of payments in Black Jack : - Payment on par - paytable of Black Jack - bets to insurance - basic techniques and strategies for multiplication - techniques of rapid payment of betting payments and payments: - payment and collection of bets with chips of the same value - payment and collection of bets with chips of different value - chopped pieces of banking - payment for the total - betting on the payment reduction - procedures of storage for the ordered cards of bets in banking : - Value order - order from highest to lowest criteria for access for students will be those laid down in article 4 of the Royal Decree governing the certificate of professionalism of the professional family accompanies to which this annex.

TRAINING module 3 name: driving of the games of poker with disposal and poker without discard code: MF1771_2 level of professional qualification: 2 associated with the competition unit: UC1771_2 driving games of draw poker and poker without discard.

Duration: 60 hours capabilities and C1 evaluation criteria: apply the procedure of admission of betting in poker games with culling and poker without discard, adopting the provided minimum limits and maximums set forth in the regulations of the corresponding game.

CE1.1 explain the rules of poker games with culling and poker without discard in regard to the procedure for admission of gambling and to the minimum and maximum limits of the same.


CE1.2 argued the importance, the need and the amount of the minimum and maximum limits on betting in poker games with culling and poker without discard and the consequences of not doing so.

CE1.3 at poker games with culling and poker without discard tables, to identify areas to clients and to the dealer, as well as the boxes corresponding to the customers and banks, pointing out their differences with other card game tables.

CE1.4 describe the most common procedures related to the term of betting of poker with culling and poker without discard in cases in which the rules of the game does not regulate and in which there is regulation.

CE1.5 identify the personnel involved in the process of admission of betting in poker games with culling and poker without discard, in relation to the actions it takes each during the same.

CE1.6 in a practical course for a procedure of conduct of poker games with culling and poker without discard and complying with the current regulations:-communicate orally the beginning and end of the period of gambling according to the instructions received in this regard and guidelines for dealing with customers.

-Check with speed and accuracy that the betting is found within the limit minimum provided in the so-called and the maximum established by the regulation of game.

-Report to a client of the invalidity of your bet and explain you them limits minimum and maximum that must meet, in accordance with guidelines specific of try with customers.

C2: Apply the rules of poker games with culling and poker without discard and the most common procedures in relation to the conduct of games.

CE2.1 explain the rules of poker games with culling and poker without discard in different moments of the games.

CE2.2 identify those actions that differ to the poker with disposal and the poker without discard.

CE2.3 identify, in tables of game of poker with discard and poker without discard, them places corresponding to the descartador, the lockers of deal of cards and the order of cast of cards in them themselves.

CE2.4 describe the most common procedures related to the driving of poker games with culling and poker without discard in cases in which the rules of the game does not regulate and in which there is regulation.

CE2.5 explain the value of each card in poker games with culling and poker without discard and the preponderance of various combinations, whether minimum, couples, double pairs, trios, stairs, colors, full, poker games, color stairs or real stairs.

CE2.6 in a practical course for a procedure of comparison of combinations of cards, determine, using the value of the poker ladder and complying laws, the winning move.

CE2.7 identify the personnel involved in the process of driving of poker games with culling and poker without discard, in relation to the actions it takes each during the same.

CE2.8 argued the importance of driving the games of poker with culling and poker without discard with greater agility, safety and transparency, explaining the consequences of not doing so.

CE2.9 in a practical course for a procedure of conduction of draw poker game, carry out the game, since the acceptance of the initial bet, to the determination of the winning move, adopting the game rules and the instructions received.

CE2.10 in a practical course for a procedure of driving game of Poker without discard, carry out the game, since the acceptance of the initial bet, to the determination of the winning move, adopting the game rules and the instructions received.

CE2.11 in a practical course for a procedure of conduct of games of poker with culling and poker without discard and complying with the current regulations:-identify the risk factors physical in the post, concerning the noise caused by unsuitable machines of game, inappropriate furniture, deficient or excessive lighting, temperature, ventilation, and air conditioning and speed in the succession of items before the influx at peak times.

-Identify risks to personal safety in the presence of conflicting clients and relate them to the action that minimizes them.

-Identify the risk factors by changes of circadian cycles: lag of biological rhythms, changes in eating habits, disturbances in social and family life and alterations of sleep, among others.

-Suggest correction measures to avoid or minimize occupational hazards detected.

C3: Apply the procedure for payment of prizes, using the corresponding draw poker payout table and poker without discard, complying with current regulations.

CE3.1 explain game of draw poker and poker rules without disposal with regard to the payment of awards to customers.

CE3.2 at a poker table with drop and poker without discard, identify the areas earmarked for the payment of awards by winning bets.

CE3.3 identifying the staff involved in the payment of prizes by winning bets, in relation to the actions it takes each during the same.

CE3.4 in a practical application of a procedure for payment of awards event to a client and in compliance with the rules:-apply the payout table of poker games with culling and poker without discard.

-Calculate, using calculation techniques, corresponding to different winning bets award stating the amount quickly and accurately.

-Present the cards corresponding to differentially customer bet award.

C4: Apply the techniques of management of cards and chips during the development of poker games with culling and poker without discard, complying with current regulations.

CE4.1 in a practical course for a procedure, deal the cards between the lockers that have bet and the checkbox for banking, according to the order, the number and the form established in the regulations, with agility, safety and transparency.

CE4.2 in a practical course for a procedure and complying with the rules, remove the cards to the descartador, the discarded by the client without discovering and verifying the number of the losing bets.

CE4.3 in a practical course for a procedure and complying with the rules, discover the cards of customers with one hand and in the order established in the rules of game.

CE4.4 at a table of draw poker game, identify places where should withdraw gambling losers cards and the cards used once played hand.

CE4.5 in a practical course for a procedure in order to move and complying with the rules, remove cloth sheets, both gambling losers as gratuities, and place them on the corresponding deposit of the game table.

CE4.6 in a practical course for a procedure in order to move and complying with the rules, manual and neatly remove the cards and place them in the same order in the descartador.

CE4.7 in a practical course for a claim by a move procedure and complying with the rules, the tiles from the descartador show and explain the result of the move so the client understands it.

CE4.8 explain the personal risks arising from the management of cards and chips, relating to forced postures and repetitive movements, as well as the measures to be adopted for their prevention.

Contents 1. Admission of betting in poker games with culling and poker without discard - rules of game of autonomous with regard to betting in poker games with culling and poker without discard - establishment of betting - establishment of customer limit - limit reasons for its existence - areas for customers and dealer - involved staff and their functions :-Dealer: - admission of gambling - head of table: - Supervision of the procedure of admission of gambling - most common procedures relating to the announcement of the start of the betting and information of minimum and maximum - use of the words "do game" and "it is" - movement of the right hand on the cloth - anomalies during gambling and associated procedures - poorly placed bets and their correction - value greater than the maximum allowed and correct betting - Betting of less than the minimum allowable value and 2 correction. Poker games with culling and poker without discard driving - rules of play of autonomous with regard to the driving of poker games with culling and poker without discard.

-Staff involved and their functions:-dealer:-driving game.

-Table Manager - monitoring of the development of the game.

-Characteristics of the equipment and material.

-Location and use of the machine.

-Location of the chips.

-Location of the cards.

-Location of the cash.

-Location of the tip.

-Score or value of them cards of the shuffle-extraction of cards of the shuffle automatic-cast of cards initial in them different lockers-location-exhibition-cast of card additional in case of poker with discard-location-standards of exhibition of cards for the banking:-exhibition ranked of less to greater


-Separation from tiles that make up the move of banking - collection of cards according to your order - cards transfer to the descartador - procedure in case of recomposition of the move - most common procedures concerning the driving of poker games with culling and poker without discard: - distribution of initial cards in different lockers customers and banking - deal extra cards in case of draw - exhibition of the move of banking - Poker anomalies during driving and associated procedures: - distribution of cards for error and its correction - distribution of tiles discovered by error and its correction - detection of the poor state of some of the cards and their correction - adaptation of working time to the complexity of the game - prevention of occupational risks in the conduct of games of poker with culling and poker without discard - physical risk factors from the environment - management from physical risk factors chips and cards - the working conditions from psychological risk factors - prevention work in the presence of conflicting clients 3. Payment of prizes in poker with culling and poker without discard - rules of game of autonomous with regard to the payment of awards in poker games with culling and poker without discard - involved staff and their functions:-dealer:-removed from losing stakes - winning bets pay - table Manager: - Supervision of the payment procedure - lockers of payment of awards - types of poker games with culling and poker without discard payments - payment at the same time - Payment and poker paytable with culling and poker without discard - basic techniques and strategies for multiplication - memorization of tables - techniques of rapid payment of bets - payment and collection of bets with chips of the same value - payment and collection of bets with chips of different value - chopping of banking cards - payments by total - betting on the payment reduction - procedures of storage for the ordered cards of bets in banking : - Value order - order from highest to lowest criteria for access for students will be those laid down in article 4 of the Royal Decree governing the certificate of professionalism of the professional family accompanies to which this annex.

TRAINING module 4 name: driving game of point and banking code: MF1772_2 level of professional qualification: 2 associated with the competition unit: UC1772_2 lead the game point and banking duration: 80 hours capabilities and C1 evaluation criteria: apply the process of admission of bets in the game of Baccarat, adopting the provided minimum limits and the maxima laid down in the rules of game.

CE1.1 explain the regulation of the game of point and banking in it referred to the procedure of admission of betting and to those limits minimum and maximum of the same.

CE1.2 argued the importance of the existence and the amount of the limits minimum and maximum bets in the game of Baccarat and the consequences of not doing so.

CE1.3 at a game of baccarat table, identify areas to customers and to the dealers, as well as the boxes corresponding to the customers and banks, pointing out their differences with other card game tables.

CE1.4 describe the most common procedures related to the term of bets of baccarat in cases in which the rules of the game does not regulate and in which there is regulation.

CE1.5 identify the personnel involved in the process of admission of gambling games Baccarat, in relation to the actions it takes each during the same.

CE1.6 in a practical course for a procedure of conduction of the Baccarat game and complying with the rules:-communicate orally the beginning and end of the period of gambling according to the instructions received in this respect.

-Verify quickly bets are within the minimum limit provided in the course and the maximum set by the rules of the game.

-Inform a customer of the invalidity of your bet and explain the minimum and maximum limits to be met.

C2: Apply the rules of the game of Baccarat and the most common procedures in relation to the conduct of games.

CE2.1 explain the rules of the game of baccarat in regard to the different moments of the game.

CE2.2 identify, in game of baccarat tables, corresponding to the sabot, descartador places the lockers of customers and order of distribution of the cards.

CE2.3 describe the most common procedures relating to the conduct of the game of baccarat in cases in which the rules of the game does not regulate and in which there is regulation.

CE2.4 explain the use of the sabot and shovel arguing its use in the game of baccarat.

CE2.5 identify the value of each card in the game of point and banking depending on the different combinations that can exist.

CE2.6 explain the table regulatory of the game of point and banking and its application during the driving of them split.

CE2.7 identify the personnel involved in the process of conducting the game of Baccarat, in relation to the actions it takes each during the same.

CE2.8 argued the importance of driving games of baccarat with greater agility, safety and transparency, explaining the consequences of not doing so.

CE2.9 in a so-called practical of application of a procedure of driving of the game of point and banking and fulfilling the normative:-move with the shovel a couple of cards distributed by a so-called customer to the place in that have of be exposed during the game-add the score of them cards adopting technical of calculation mental.

-Determine, to the view of the scores of the point and of the banking, it played winning or losing.

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

-Lead the game with agility, safety and transparency required.

CE2.10 describe the procedure, the staff involved and their actions in the case of detection of tiles damaged during the game.

CE2.11 in a practical course of a Baccarat game driving procedure and in compliance with the rules:-identify the risk factors physical in the post, concerning the noise caused by unsuitable machines of game, inappropriate furniture, deficient or excessive lighting, temperature, ventilation, and air conditioning and speed in the succession of items before the influx at peak times.

-Identify risks to personal safety in the presence of conflicting clients and relate them to the action that minimizes them.

-Identify the risk factors by changes of circadian cycles: lag of biological rhythms, changes in eating habits, disturbances in social and family life and alterations of sleep, among others.

-Suggest correction measures to avoid or minimize occupational hazards detected.

C3: apply the procedure of payment of awards, using the table of payments corresponding to the game of point and banking and fulfilling the normative force.

CE3.1 explain the rules of baccarat game in regard to the payment of awards to customers.

CE3.2 identify, in a game of baccarat table cloth, the areas earmarked for the payment of awards by winning bets.

CE3.3 identify the staff involved in the payment of prizes by winning bets, in relation to the actions it takes each during the same.

CE3.4 in a practical application of a procedure for payment of awards event to a client in the game of Baccarat and complying with current regulations: - interpret the table of payments - calculate, using techniques of mental calculation, corresponding to different winning bets award.

-The payment of varying amounts of bets made the point - pay different amounts of bets placed through the banking C4: apply the techniques of management of cards and chips during the development of the game of Baccarat, complying with current regulations.

CE4.1 in a practical course for a procedure of request for cards to customers of the Baccarat game and complying with the current regulations:-ask customer who currently has the sabot point and banking cards.

-Monitor the correct extraction of the cards by the customer.

-Move the cards drawn by the customer to the appropriate place with agility, safety and transparency.

CE4.2 identify, at a table game of point and banking places for point bets and the banking.

CE4.3 identify, at a table game of point and banking the zone designated for the exhibition of the cards.

CE4.4, in a game of baccarat table, identify places where should withdraw gambling losers cards and the cards used once played hand.

CE4.5 in a practical course for a procedure in order to move and complying with current regulations, arguing the importance of removing the cards to the descartador once completed hand and made all payments from the point of view of possible claims explaining the consequences of not doing so.


CE4.6 in a practical course of a Baccarat game procedure and in compliance with current regulations:-remove cloth, both losing bets and tips sheets and place them on the tray of chips and crate tips.

-Submit tabs corresponding to an award of differentially to the bet of the customer.

-Approximate tabs of winning bets to customers who play standing.

CE4.7 explain personal risks arising from the management blade, playing cards and chips, relating to forced postures and repetitive movements, as well as the measures to be adopted for their prevention.







Contents 1. Admission of bets in the game of baccarat.

-Regulation of game of autonomous as regards bets in the game of baccarat.

-Establishment of betting - establishment of customer limit - limit reasons for its existence - involved staff and their functions - dealer paddler: - admission of gambling - dealers paying: - distribution of betting - head of table: - Supervision of the procedure of admission of gambling - areas for customers and dealers - most common procedures relating to the announcement of the start of the betting and information of minimum and maximum.

-Use of the words "do game" and "it is" - anomalies during gambling and associated procedures - poorly placed bets and their correction - value greater than the maximum allowed and correct betting - Betting less than the minimum allowable value and its correction 2. Driving the game of baccarat - rules of play of autonomous with regard to the conduct of the game of baccarat.

-Characteristics of the equipment and material: - location and use of the sabot - location of the shovel - location and order of the tabs - location - location of gratuity - cash score or value of the cards from the deck.

-Score of the tiles depending on different combinations.

-Table regulatory of point and banking and its application-Personal involved and their functions:-dealer paddler:-driving of the game-dealers payers:-Control of betting-Chief of table:-Supervision of the development of the game-technical of handling of cards during the driving of the game of point and banking-use of it shovel-form of exhibition-collected of cards according to your order-form of transfer of cards to the descartador-procedure in case of recomposition of the played-procedures more usual referred to it driving:-request of cards - application of regulatory Baccarat table - customer request additional cards - the cards exhibition - anomalies while driving and associated procedures: - request for additional card by error and its correction - extraction of cards more by the client and their correction - detection of the poor state of some of the cards and their correction - the adaptation of working time to the complexity of the game - occupational risk prevention in the driving games of baccarat - physical risk factors from the environment - physical risk factors from the management of cards and chips - physical risk factors from the handling of the shovel - the working conditions from psychological risk factors - prevention work in the presence of conflicting clients 3. Payment of awards point and banking-regulation of game of field autonomic in it referred to the payment of awards in the game of point and banking-Personal involved and their functions:-dealers payers:-withdrawal of betting losers-payment of betting winners-dealer paddler:-Control of payments-Chief of table:-Supervision of the procedure of payment of bets-lockers of payment of awards-types of payments point and banking-payments while in the betting winners of point-payments According to the table of payments of point and banking for them betting winners of banking-technical basic and strategies for the realization agile of operations math simple-technical of payment fast of betting:-payment and collected of betting with chips of the same value-payment and collected of betting with chips of different value-reduction of betting in the payment-payment by the total-reduction of betting in the payment-procedures of storage for the ordered of chips of betting in banking access criteria for students will be those laid down in article 4 of the Royal Decree governing the certificate of professionalism of the professional family accompanies to which this annex.

TRAINING module 5 denomination: CONDUCION of the games of roulette French Roulette American code: MF1773_2 professional skill level: 2 associated with the competition unit: UC1773_2 driving games American Roulette and French Roulette duration: 200 hours training unit 1 name: driving turn of betting on the games of roulette French and roulette American code : UF1652 duration: 30 hours reference of competition: this training unit corresponds with the RP1 in regard to the turn of betting and the RP2 in regard to the release of the ball.

Capabilities and C1 evaluation criteria: apply the process of admission of gambling games American Roulette and French Roulette taking provided minimum limits and maximums set forth in the regulations of the corresponding game.

CE1.1 explain the rules of the games American Roulette and French Roulette, with regard to the procedure for admission of betting and the minimum and maximum limits of the same.

CE1.2 argued the importance of the existence and the amount of the minimum and maximum limits on wagers in American Roulette and French Roulette games explaining the consequences of not doing so.

CE1.3 in a practical course for a procedure of conduct of American Roulette game and complying with the current regulations:-check quickly bets within the minimum limit provided in the course and the maximum set by the rules of the game.

-Inform a customer of the invalidity of your bet and explain the minimum and maximum limits to be met.

CE1.4 in a practical course for a game of French Roulette driving procedure and in compliance with current regulations:-check quickly bets within the minimum limit provided in the course and the maximum set by the rules of the game.

-Report to a client of the invalidity of your bet and explain you them limits minimum and maximum that must comply.

C2: Describe the most common procedures related to the period of American Roulette and French Roulette betting.

CE2.1 identify the areas for customers, the dealer or dealers and to the head of the table in the game of American Roulette and French roulette tables or responsible, as well as the game cloth lockers.

CE2.2 describe the most common procedures related to the period of American Roulette and French Roulette, bets in cases in which the rules of the game does not regulate and in cases where there is a regulation.

CE2.3 identify the personnel involved in the process of acceptance of bets, in relation to the actions it takes each during the same.

CE2.4 in a practical course for a procedure of conduct of American Roulette game and fulfilling current regulations, verbally communicate the beginning and end of the period of gambling according to the instructions received in this regard CE2.5 on a practical course for a game of French Roulette driving procedure and complying with current regulations verbally communicate the beginning and end of the period of gambling according to the instructions received in this respect.

Contents 1. Admission of bets in the game of American Roulette - areas of the game table for customer and dealer - involved staff and their functions:-dealer: - admission of gambling - head of table: - Supervision of the procedure - rules of game of autonomous as regards bets in the game of American Roulette - betting limits establishment - establishment of limits of customers - reasons for its existence - most common procedures relating to the announcement of the start of the betting and information of minimum and maximum.

-Use of the words "do game" and "won't more"-change color chips procedures: - Exchange of banknotes by colored tiles - change of value chips chips color - verification of the quantities delivered by the customer - color sheets - betting with tokens of value - betting types and associated payment of American roulette tables - bets anomalies during gambling and associated procedures - poorly placed bets and their correction - bets higher value to the maximum allowable and correct - value less than the minimum allowable and correct betting - Betting chosen on the ball - out of time 2. Admission of bets in the game of French Roulette - areas of the game table for customers and dealers - involved staff and their functions:-dealers cilindristas: - admission of gambling - end dealer's table:-acceptance of bets


-Table Manager: - Supervision of the procedure - rules of play of autonomous as regards bets in the game of French Roulette - betting - reasons for its existence - limits establishment procedures commonly referred to the announcement of the start of the betting and information of minimum and maximum.

-Use of the words "do game" and "will not more" - verification of the quantities delivered by the customer - betting with tokens of value - types of bets and associated payment of French roulette tables - classic betting: - Third - Sector - orphans - neighbors - horses - final - other bets: - final horse - widow - Figure 5 - anomalies during gambling and associated procedures - badly placed bets and their correction - value greater than the maximum allowed and correct betting - Betting of less value to the minimum allowable and correct - gambling requested on ball - betting out of time - technical management of the rake during the admission of gambling - placement of chips on the cloth with your right hand - placing chips on the cloth with your left hand unit training 2 name: CONDUCTION of the game of roulette American code: UF1653 duration: 80 hours referrer of competition : This training unit corresponds with the RP1 with regard to placement of bets on the cloth, with the RP2 in regards to the award-winning number and the measures of prevention of occupational risks and the RP3 as regards the payment of awards in American Roulette.

Capabilities and C1 evaluation criteria: apply the rules of the game of American Roulette and the most common procedures in relation to the conduct of games.

CE1.1 explain the rules of American Roulette game in regard to the different moments of the game.

CE1.2 identify the actions that differ the driving of the game of roulette American with respect to them of the roulette French.

CE1.3 in the game of American Roulette table identify the places corresponding to the dolly, balls, cards, cash, and T.

CE1.4 describe the most common procedures relating to the conduct of the game of American Roulette in cases in which the rules of the game does not regulate and in which there is regulation.

CE1.5 explain the value of each bet in the game of American Roulette and the preponderance of different combinations, full, horses, pictures, cross, six, double dozens and dozens, columns, double columns, red, black, even, odd, missing and passes.

CE1.6 identify the personnel involved in the process of driving the American Roulette game in relation to the actions it takes each during the same.

CE1.7 argued the importance of driving games American Roulette with greater agility, safety and transparency, explaining the consequences of not doing so.

CE1.8 in a so-called practical application of a procedure for conducting the game of American Roulette, carry out the game, since the acceptance of the bet, until the determination of the move winning, adopting the game rules and the instructions received.

CE1.9 in a practical course for a procedure of conduct of American Roulette games and in compliance with current regulations:-identify the risk factors physical in the post, concerning the noise caused by unsuitable machines of game, inappropriate furniture, deficient or excessive lighting, temperature, ventilation, and air conditioning and speed in the succession of items before the influx at peak times.

-Identify risks to personal safety in the presence of conflicting clients and relate them to the action that minimizes them.

-Identify the risk factors by changes of cardiac cycles: lag of biological rhythms, changes in eating habits, disturbances in social and family life and alterations of sleep, among others.

-Suggest remedial measures to avoid or minimize occupational hazards detected.

C2: Apply the techniques of Chuck's ball and handling of sheets during the development of the game of American Roulette complying with current regulations.

CE2.1 in a game of American Roulette table, identify the places of storage of chips of color, value and tip sheets.

CE2.2 explain the rules of American Roulette game in relation to the release of the ball.

CE2.3 explain the relationship existing between speed of the ball in its launch and it productivity.

CE2.4 in a practical course for a game of American Roulette procedure and in compliance with current regulations:-carry out ball releases by adopting the corresponding techniques and fulfilling the requirements of the regulations.

-Perform releases of ball at various speeds depending on the requirements of productivity.

-Watch the cloth while the ball is rolling in the cylinder.

-Calculate the time of admission of bets a time effected the release of the ball.

CE2.5 explain them risks personal derivatives of it pulled of ball and of the handling of them chips during the driving of split of roulette American, relating to movements repetitive and positions forced, as well as them measures to adopt for its prevention.

C3: Apply the process of payment of awards, using the corresponding to the American Roulette payout table and complying with current regulations.

CE3.1 explain the rules of American Roulette game in regard to the payment of awards to customers.

The CE3.2 is identify the areas earmarked for the payment of awards by winning bets in the game of American Roulette table.

CE3.3 identifying the staff involved in the payment of prizes by winning bets, in relation to the actions it takes each during the same.

CE3.4 in a practical course of implementation of a procedure for payment of award to customers in the game of American Roulette and complying with the current regulations:-apply the American Roulette payout table.

-Calculate, using techniques of photographic calculation and calculation, tabulated, corresponding to different winning bets award.

-Present the cards corresponding to differentially customer bet award.

Contents 1. Driving the American Roulette game.

-Rules of game in regards driving games American Roulette - staff involved and actions:-dealer: - launch of ball - driving game of American Roulette - table Manager: - Supervision of the procedure - equipment and materials:-cylinder: - order of the numbers inside the cylinder - cloth: - structuring - location of the different bet areas - involved Accessories: - Dolly - T - markers - balls : types and location-technical of launch of ball-demands regulatory:-minimum of turns-address-speed of the ball-use of the hand corresponding-technical of manipulation of the Dolly-manipulation with it hand right-manipulation with it hand left-prevention of risks labour in it driving of split of roulette American-factors of risk physical from of the environment-factors of risk physical from of the management of chips-factors of risk physical from of the launch of ball-factors of risk psychological from conditions of work - prevention work in the presence of conflicting clients 2. Payment of prizes in American Roulette - Rules of play in regard to the payment of awards in American Roulette - involved staff and their functions:-dealer: - removed from losing bets - payment of winning bets - Chipeo and losing chips collection - head of table: - Supervision of the procedure for the payment of awards - losing chips - clearance of the award-winning number - harvesting techniques drag of losing chips - Chipeo and order of losing chips - chips cut in the award-winning number : - Color sort - exposure in groups of five sheets - Awards - photo - tabulated calculation - calculation techniques rules nemotecnicas - memorizing multiplication facts - composition of mixed payment color-valor - order of payment of the awards - presentation of the prizes in the area of work - techniques thrust of batteries by cloth - batteries with the right hand thrust - thrust of batteries with your left hand unit training 3 name : The game of roulette French Code driving: UF1654 duration: 90 hours referrer of competition: this training unit corresponds with the RP1 with regard to placement of bets on the cloth, with the RP2 in regards to the award-winning number and the measures of prevention of occupational risks and the RP3 as regards the payment of awards in French Roulette.



Capabilities and C1 evaluation criteria: apply the rules of the game of French Roulette and the most common procedures in relation to the conduct of games.

CE1.1 explain the rules of French Roulette game in regard to the different moments of the game.

CE1.2 identify the actions that differ conduction of the respect the American Roulette French Roulette game.

CE1.3 identify the places corresponding to rakes, balls, cards, cash, and T. in the game of French Roulette table


CE1.4 describe them procedures more common related with the driving of the game of roulette French in them cases in which the regulation of game not regulate and in which there is regulation.

CE1.5 explain the value of each bet in the game of French Roulette and the preponderance of different combinations, full, horses, pictures, cross, six, double dozens and dozens, columns, double columns, red, black, even, odd, missing and passes.

CE1.6 identify the personnel involved in the process of driving the French Roulette game in relation to the actions it takes each during the same.

CE1.7 argued the importance of driving the French Roulette games with greater agility, safety and transparency, explaining the consequences of not doing so.

CE1.8 in a so-called practical application of a procedure for conducting the game of French Roulette, carry out the game, since the acceptance of the bet, until the determination of the move winning, adopting the game rules and the instructions received.

CE1.9 in a practical course for a procedure of conduct of French Roulette games and in compliance with current regulations:-identify the risk factors physical in the post, concerning the noise caused by unsuitable machines of game, inappropriate furniture, deficient or excessive lighting, temperature, ventilation, and air conditioning and speed in the succession of items before the influx at peak times.

-Identify risks to personal safety in the presence of conflicting clients and relate them to the action that minimizes them.

-Identify the risk factors by changes of cardiac cycles: lag of biological rhythms, changes in eating habits, disturbances in social and family life and alterations of sleep, among others.

-Suggest remedial measures to avoid or minimize occupational hazards detected.

C2: Apply the techniques of Chuck's ball and handling of chips and rake during the development of the game of French Roulette complying with current regulations.

CE2.1 in a game of French Roulette table, identify the places of storage of chips of color, value and tip sheets.

CE2.2 explain the rules of game of roulette French in it relative to the release of ball.

CE2.3 in a practical course for a game of French Roulette procedure and in compliance with current regulations:-carry out ball releases by adopting the corresponding techniques and fulfilling the requirements of the regulations.

-Perform releases of ball at various speeds depending on the requirements of productivity.

-Watch the cloth while the ball is rolling in the cylinder.

-Calculate the time of admission of betting once made the release of the ball.

CE2.4 explain the personal risks arising from Chuck ball and the handling of chips and rake during the conduct of French Roulette games, relating to forced postures and repetitive movements, as well as the measures to be adopted for their prevention.

C3: Apply the process of payment of awards, using the corresponding to the French Roulette payout table and complying with current regulations.

CE3.1 explain the rules of French Roulette game in regard to the payment of awards to customers.

The CE3.2 is identify the areas earmarked for the payment of awards by winning bets in the game of French Roulette table.

CE3.3 identifying the staff involved in the payment of prizes by winning bets, in relation to the actions it takes each during the same.

CE3.4 in a practical course of implementation of a procedure for payment of award to customers of the French Roulette game and complying with the current regulations:-apply the French Roulette payout table.

-Present the cards corresponding to differentially customer bet award.

-Approach to customer tabs corresponding to the award with help of rake contents 1. Procedures of conduction of the game of roulette French.

-Regulation of game in it referred to the driving of split of roulette French-Personal involved and their actions:-dealers cilindristas:-launch of ball-driving of the game of roulette French-dealer end of table:-driving of the game of roulette French-Chief of table:-Supervision of the procedure-equipment and material:-cylinder:-order of them numbers inside the cylinder-cloth:-structuring-location of the different areas of bet-accessories involved : - Rake - T - ball: types and location - technical launch of ball - regulatory requirements: - minimum of laps - address - ball speed - use of the corresponding hand - technique of manipulation of the rake - manipulation - manipulation with the left hand - right hand prevention of occupational risks in the conduct of games American Roulette - physical risk factors from the environment - physical risk factors from the management of tabs - rake management from physical risk factors - factors of physical risk from the release of ball - the working conditions from psychological risk factors - prevention work in the presence of conflicting clients 2. Payment of awards in Roulette French-regulation of game in it referred to the payment of awards in Roulette French-Personal involved and their functions:-dealers cilindristas-withdrawal of betting losers-payment of betting winners-Chipeo and order of chips losers-Chief of table:-Supervision of the procedure of the payment of awards-management of the rake during the withdrawal of chips losers-clearance of the number award-winning-sweep of chips losers-Chipeo of chips-Extension of tabs in the number award-winning : - Ordering by customer - exhibition in groups of five sheets - Awards - photo calculation - calculation techniques nemotecnicas rules - memorization of multiplication facts - composition of payments - payment order of the awards - presentation of the prizes in the area of work - management techniques of the rake for the payment of awards - thrust sheets with the rake with the right hand - push of chips with the rake with the left hand methodological guidelines to access the training unit 2 and 3 must have been overcome the training unit 1.



Criteria for access for students will be those laid down in article 4 of the Royal Decree governing the certificate of professionalism of the professional family accompanies to which this annex.

TRAINING module 6 name: SUPERVISION of games of table in Casino code: MF1774_2 level of professional qualification: 2 associated with the competition unit: UC1774_2 monitor the development of Board games at casinos duration: 60 hours capabilities and C1 evaluation criteria: describe the games of Blackjack, draw poker and poker without discard, Punto y Banca , American Roulette and French Roulette, quoting the corresponding game regulations and to identify possible modalities.

CE1.1 define, according to the regulations of the corresponding game, Blackjack, draw poker and poker games without discarding, point and banking, American Roulette and French Roulette.

CE1.2 describe, according to the corresponding game regulations, the necessary elements for the development of the different games of Blackjack, draw poker and poker without discard, point and banking, American Roulette and French Roulette.

CE1.3 identify, according to the corresponding game rules, the staff on various games of Blackjack, draw poker and poker without discard, point and banking, American Roulette and French Roulette, citing its powers.

CE1.4 quote, according to the regulation of game corresponding, the rules of the games of Black Jack, poker with disposal and poker without discard, point and banking, roulette American and roulette French.

C2: Analyzing the condition and operation of facilities, equipment and material of Black Jack, poker games with and poker without discard, point and banking, American Roulette and French Roulette, according to instructions received and in compliance with current regulations.

CE2.1 identify the characteristics of the installations in which Black Jack, poker games are developed with and poker without discard, point and banking, American Roulette and French Roulette, describing and claiming its condition of use.

CE2.2 identify the equipment and materials necessary for the development of Black Jack, poker games with and poker without discard, point and banking, American Roulette and French Roulette, describing and claiming its condition of use.

CE2.3 describe the most common procedures of facilities, equipment and material own games of Black Jack, poker with and poker without discard, point and banking, American Roulette and French Roulette, identifying the documentation used in the review.

CE2.4 in a case study of a procedure from facilities, equipment and materials of the games of Black Jack, poker with and poker without discard, point and banking, American Roulette and French Roulette: - supervise the equipment and material, verifying that it meets current regulations - identify anomalies in their status and performance - determining possible fixes and improvements


-Register the review using them parts and chips appropriate CR2.5 them standards relating to it security in the checking of the State of equipment and materials is adopt in the development of them tasks, minimizing them risks derivatives of them.

C3: Apply common supervision techniques in casinos, according to different risk factors existing game tables and in compliance with current regulations.

CE3.1 describe most common errors that occur during the work of surveillance of the casino gaming tables.

CE3.2 describe the technical more usual for the maintenance of the attention in tasks of surveillance of games in casinos.

CE3.3 describe them factors of risk that may be present in the conduct and performance of them dealers and of them customers and that can assume irregularities in the development of the games.

CE3.4 interpret the possible types of human behavior in accordance with the pre-established social parameters and relate the factors of risk in casinos.

CE3.5 distinguish the basic anthropomorphic traits in order to make the identification of persons.

CE3.6 in a certain course of application of a game in casinos and complying with current regulations, carry out protocols for the prevention and surveillance, involving:-the review on a periodic basis of the risk factors.

-The maintenance of attention to the behaviors and performances of the dealers and customers.

-Communication with the team.

-Rotation in the post.

-Identification of suspicious behaviour in the dealers and customers.

-Identification of persons according to their anthropomorphic traits.

CE3.7 in a practical course for a procedure of monitoring of items and in compliance with current regulations:-identify the risk factors physical in the post, concerning the noise caused by machines game, inappropriate furniture, deficient or excessive lighting, temperature, ventilation, and air conditioning inadequate.

-Identify risks to personal safety in the presence of conflicting clients and relate them to the action that minimizes them.

-Identify the risk factors by changes of circadian cycles: lag of biological rhythms, changes in eating habits, disturbances in social and family life and alterations of sleep, among others.

-Detect them factors of risk derivatives of the supervision, relating to movements repetitive, positions forced before them tables to monitor and maintenance of the attention on the game that is develops.

-Suggest remedial measures to avoid or minimize occupational hazards detected.

C4: Carry out the monitoring of the different stages of Black Jack, poker with and poker without discard, point and banking, American Roulette and French Roulette, adopting techniques of supervision and complying with current regulations.

CE4.1 in a practical course of simultaneous games of Black Jack game, supervise the phases of acceptance of bets, development and payment of prizes, according to the game rules and the instructions received.

CE4.2 in a practical course of simultaneous games of draw poker game, supervise the phases of acceptance of bets, development and payment of prizes, according to the game rules and the instructions received.

CE4.3 in a practical course of simultaneous games of poker game without discarding, supervise the phases of acceptance of bets, development and payment of prizes, according to the game rules and the instructions received.

CE4.4 in a practical course of simultaneous games of baccarat game, supervise the phases of acceptance of bets, development and payment of prizes, according to the game rules and the instructions received.

CE4.5 in a practical course of simultaneous games game of American Roulette, monitor the stages of acceptance of bets, development and payment of prizes, in accordance with the rules of the game and to the instructions received.

CE4.6 in a practical course of simultaneous games game of French Roulette, monitor the stages of acceptance of bets, development and payment of prizes, in accordance with the rules of the game and to the instructions received.

C5: Apply different interventional procedures detected irregularities, incidents occurred during the game, questions or complaints from customers, complying with current regulations.

CE5.1 quote the most common situations that require intervention during the development of the games in casinos.

CE5.2 analyze the most common interventional procedures during the development of games in casinos in connection with various cases requiring it.

CE5.3 argued the importance of discrete intervention before any detected irregularity, explaining the consequences of not doing so.

CE5.4 argue the importance and need of preserve the image of the dealer before them customers in case of detection of failures in the development of them games and the consequences of not do it.

CE5.5 in practical assumptions for a procedure requiring intervention during the development of different board games and in compliance with current regulations:-preserve the image of the dealer to customers.

-Speak with the greatest possible discretion.

-To resolve doubts or claims of customers.

-Report the incident to his superior.

CE5.6 identify the irregular situations that exceed your liability and require the intervention of a superior.

CE5.7 explain personal risks arising from the speech to irregularities detected coming from the performance of customers, as well as measures to minimize them.

C6: Apply auxiliary functions to the direction of the game, playing various manuals of procedures and regulations for opening and closing of gaming tables.

CE6.1 identify the staff of a casino game involved in the opening and closing of the game in relation to their corresponding shares tables.

CE6.2 describe the official documentation of the gaming tables used in the opening and closing of tables and explain its use.

CE6.3 expose the rules concerning the opening and closing of the Blackjack, draw poker and poker tables without discarding, point and banking, American Roulette and French Roulette.

CE6.4 in a practical course for a procedure of monitoring of opening and closing of gaming tables and in compliance with current regulations:-monitor exposure and collection of chips.

-Performing chip counts, checking the quantity, value and total amount, taking memory tables of conversion of the main values of chips.

-Verify your correspondence with the amount written in the documentation officer.

CE6.5 in a practical course for a procedure of monitoring of exchange of cash for chips and fulfilling a procedure:-supervise the information gathered from the customer about the change, using the procedures.

-Pay attention to the announcement of the change effected by the so-called dealer application.

-Monitor change in cash for chips done by the alleged dealer, taking mental calculation techniques, to verify that the equivalent in cash cards is correct.

-Monitor the exposure of cards and cash.

CE6.6 describe the procedure for annotation of inputs and outputs of banking cards and betting from troops, arguing its existence and the necessary rigour.

CE6.7 in a so-called practical, evaluate the pace of games and its relevance to the objectives of the company, using the times given by the so-called.

CE6.8 argued the importance and required detection of files involving a significant amount and the procedure for communication of them to his superiors explaining the consequences of not doing so.

Contents 1. Regulations of Board games at casinos - casino rules - the game of Black Jack: - definition - equipment and materials: - table - tiles - tiles - Sabot - cash drawer - tip - Personal drawer love and actions:-dealer: driving games - head of table: Supervision of the perfect development of headings, supervision of the work of the dealer - customers - rules of the game - the game of Poker draw : - Definition - equipment and material: - table - playing cards - chips - cash drawer - drawer of tip - Personal affection and actions:-dealer: driving games - head of table: Supervision of the perfect development of headings, supervision of the work of the dealer - customers - rules of the game - the game of Poker without discard: - definition - equipment and materials: - table - playing cards - chips - cash drawer - drawer of tip - Personal affection and actions :-Dealer: driving games - head of table: Supervision of the perfect development of headings, supervision of the work of the dealer - customers - rules of the game - the game of baccarat: - definition - equipment and material: - table - playing cards - chips - Sabot - shovel - cash drawer - drawer of tip - Personal affection and actions:-dealer paddler: conduction of headings - dealers payers: prize payouts - head of table : Monitoring of the perfect development of headings, supervision of the work of the dealer - customers:-seated customers


-Clients of foot - rules of the game - the game of American Roulette: - definition - equipment and materials: - table - cylinder - balls - Dolly - bookmarks - colored tiles - tokens of value - cash drawer - tip - Personal drawer love and actions:-dealer: driving games - head of table: Supervision of the perfect development of headings, supervision of the work of the dealer - rules of the game - the game of French Roulette : - Definition - equipment and materials: - table - cylinder - balls - rakes - pieces - cash drawer - tip - Personal drawer love and actions:-dealers cilindristas: driving games - end dealer's table: driving games - head of table: Supervision of the perfect development of headings, supervision of the work of the dealer - Deputy Head of table: replacement of the head of the table if necessary - 2 rules of the game. Supervision of games of table-Chief of table:-profile-attitudes and skills-functions:-Supervision of the perfect development of them split-Supervision of the work of them dealers-location of the since-equipment-Material-documentation-facilities:-equipment and material necessary-identification by games-State of use-operation-Supervision:-importance of the supervision in them casinos-objectives-principles-development of it supervision during them different games-differences between the task directive of control and the function of supervision-technical for it supervision in them tables of game in casinos-differentiation between make a work and its supervision:-change of attitude-change of knowledge-exchange of skills 3. Guarded at game tables - factors of suspicion during the development of the games: - static and/or dynamic surveillance - surveillance - zone control strategies - techniques monitoring shifts - description of people: spoken portrait, the descriptive technique - permanent and variable features of the human face - foundations of psychology and sociology applied to detect personality traits that are applicable to the game , motivation and interests: - Bases of the personality - personal and social needs - motivation - attitudes - characteristics of the stages of development of the personality - factors of physical risk from the environment and from the surveillance: - repetitive - forced postures and their prevention - psychological risk factors from the conditions of work and the task of monitoring: - stress and psychological wear and its prevention - 4 stress-management strategies. Auxiliary functions to the direction of the game - opening and closing table: - normative - procedure - functions of the head of table - Personal affection - documentation - chip counts - evaluation of the development of games and rhythm games - control inputs and outputs of banking procedures - procedures before the detection of movements of large sums in ring game criteria for access for students will be those laid down in article 4 of the Royal Decree that regulates the certificate of professionalism of the family professional to which accompanies this annex.

TRAINING module 7 designation: Operations basic of communication in establishments of games of chance code: MF1768_1 level of professional qualification: 1 associated with the competition unit: UC1768_1 communicate with different partners common in establishments of games of random duration: 60 hours capabilities and evaluation criteria: C1: rating the overall image, behavior and attitudes that projected staff of establishments of gambling in connection with the common rules of these organizations and the consequences for it which can result in a negative image.

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

CE1.2 argued the importance of maintaining a friendly and polite service with clients, using elemental forms of courtesy or other common contextualized to dealing with clients in this type of establishment.

CE1.3 rating the verbal behavior and non-verbal of the staff in the perception of the organization by the customer and their possibilities of loyalty.

CE1.4 in situations of customer in gaming establishments:-use different forms of greetings received instructions.

-Apply different styles of communication depending on the position in the establishment.

-Identify aspects to improve in simulated situations of customer in gaming establishments.

C2: Use basic techniques of face-to-face communication with customers, transmitting information in accordance with the traditions and Customs routine socioprofessional in gambling establishments.

CE2.1 identify the Protocol of communication oral and gestural of use usual in establishments of games of chance for transmit the information oral.

CE2.2 identify common quality of service parameters in procedures of communication with clients in establishments of gambling, such as active listening, empathy, kindness, understandable language or other.

CE2.3 identify the most common demands of information by clients in gaming establishments.

CE2.4 identify the demands for information from customers that exceed the liability, according to different jobs in establishments of games of chance.

CE2.5 identify the types of most regular customers in function of the different games and different establishments: casinos, bingo halls and gaming rooms.

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

CE2.7 in practical cases, conveniently characterized through simulated situations for transmission and receipt of information to clients in gaming establishments, and in function of the simulated job:-identify with precision to the speaker and the subject of the communication.

-Apply the techniques of body expression in the reception.

-Identify showing a positive image, adopting proper standards of Protocol and parameters of quality of service.

-Adjust precise vocabulary and expressions used to the type of partner.

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

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

-Distinguish the mistakes that were made and propose necessary corrective actions.

C3: Apply techniques of effective communication, in situations of professional relationships with superiors and other members of the establishment of gambling, by selecting the guidelines appropriate according to the various elements, barriers, difficulties and existing alterations.

CE3.1 identify common communications that occur with superiors and other members in gaming establishments.

CE3.2 identify differences between communication with internal and external customers of the establishment.

CE3.3 starting from the development of properly characterized cases of work situations, in which experienced different forms of distortion, interference, barriers, challenges, and other alterations in interpersonal communication, usual in gaming establishments:-identify in each case, the specific causes that have given rise to problems in communication.

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

CE3.4 starting from a case study properly characterized, in which are received or issued criticisms and comments to work:-express critical opinions and disagreements, both superiors and other members of the establishment, in concrete and objective way, avoiding verbal or gestural disqualifications.

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

CE3.5 in different cases of interpersonal relationship in working environments and through simulations of different jobs:-apply guidelines for effective communication in each case.

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

-Explain the potential consequences of not effective communication, in a given context.

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

C4: Apply basic guidelines to complaints and claims of customers gambling establishments, according to criteria and procedures established by different organizations.


CE4.1 explain them guidelines basic of resolution of conflicts in relation to them situations conflicting with the customer more usual in establishments of games of chance.

CE4.2 identify the most common documents used in gaming establishments to collect a claim and cite information that must contain.

CE4.3 identify complaints or claims which exceed the assigned based on job responsibility and which should be channeled to a superior.

CE4.4 in a practical course of complaints from customers in different gaming establishments and different jobs, apply simple techniques for conflict resolution and identify which exceed his liability.

CE4.5 best practices for the elimination or minimization of the risk factors to determine personal derived from the customer in cases of complaints and claims.

Contents: 1. customer in gaming establishments and communications - communication: - communication techniques common in these establishments - the process of communication and common barriers in establishments of gambling - problem solving of communication - communication features - usual verbal and non-verbal communication in gaming establishments: - instructions - messages - signs - signs - types of regular customers in function of the games and the establishments : - Casinos - Bingo - game rooms - rooms application of basic behaviors depending on types and cultural differences.

-Basic rules of social skill and personal image common in gaming establishments - corporate image: - consistency - behaviors that it damaged 2. Communication with clients facing complaints and claims: - complaints and claims of regulars at gambling establishments - communication processes in situations of complaints and claims - technical situations for complaints and claims - active listening and empathetic - assertiveness - conflict resolution - personal safety in the event of conflict with customers 3. Effective internal communication in gaming establishments - common communication flows in gaming establishments: - graphic information - processes of interpersonal communication at work: - the feedback and effective listening - attitudes, behaviors and signs of listening - selection and arrangement of the content of messages in the interpersonal communication of the post - identification difficulties and common barriers in the communication facilities and gaming solutions - assertive techniques in own work situations of gambling establishments - application of basic guidelines for the treatment of internal conflicts in gaming establishments:-characteristics and identification: - types of conflicts and most common causes in the gaming establishments labour relations - conflict, criticism and discrepancies related to the task - conflicts from the scope of relations - emotional Control: - behaviors and basic signal - identification and implementation of personal guidelines to conflicts - the conflict as an opportunity of improved module of practices professionals not labour's activities for the game in tables of CASINOS code: MP0355 duration: 40 hours capacity and C1 evaluation criteria. Make the opening, driving and closing of the game of Blackjack, draw poker and poker without discard.

CE1.1 extend, retold and collect the chips moving them to the file.

CE1.2 review, extend in form of fan, pick up and shuffle the cards.

CE1.3 make the changes requested by customers.

CE1.4 admit bets.

CE1.5 distribute the cards to customers according to their requests and to it banking.

CE1.6 remove bets losers and pay gambling winners.

CE1.7 extend and retell to pick up chips, cash and the tip giving the cashier.

CE1.8 review, collect and deliver the cards to the person in charge.

C2. Make the opening, driving and closing of the game of baccarat.

CE2.1Extender, retold, and pick up the files by moving them to the corresponding place.

CE2.2 review, extend fan shaped, pick up and shuffle the cards.

CE2.3Realizar changes requested by clients CE2.4 accept bets.

CE2.5 request the customer to the extraction of the Sabot tiles and apply the regulatory table.

CE2.6 remove losing bets and pay winning bets.

CE2.7 review, collect and deliver the cards to the person in charge.

CE2.8 extend and retell to pick up chips, cash and the tip giving the cashier.

C3. Make the opening, driving and closing the game of American Roulette and French Roulette CE3.1Extender, retold and pick up the files to the appropriate place.

CE3.2Realizar changes requested by clients CE3.3 accept bets.

CE3.4 throw the ball in the roulette and announce the winning number.

CE3.6 remove losing bets and pay winning bets.

CE3.7 extend and retell to pick up chips, cash and the tip giving the cashier.

C4: Participate in the company's work processes, following the rules and instructions set forth in the work center.

CE4.1 behave responsibly both in human relations and works to be carried out.

CE4.2 respect the procedures and rules of the Centre's work.

CE4.3 undertake with diligence the tasks according to the instructions received, trying to of that is adapted to the rhythm of work of the company.

CE4.4 integrated into the production processes of the work center.

CE4.5 use established communication channels.

CE4.6 respect in all moment the measures of prevention of risks, health work and protection of the environment.

Contents 1. Opening, driving and closing of the game of Black Jack, draw poker and poker without discard.

-Count sheets and tips.

-Cash count.

-Exhibition of cards.

-Change to customers.

-Admission of gambling.

-Distribution of cards.

-Payment of awards.

2 opening, driving and closing of the game of baccarat.

-Count sheets and tips.

-Cash count.

-Exhibition of cards.

-Change to customers.

-Admission of gambling.

-Distribution of the game.

-Management of the shovel.

-Payment of awards.

3 opening, driving and closing the game of American Roulette and French Roulette.

-Count sheets and tips.

-Cash count.

-Change to customers.

-Admission and placement of bets.

-Launch ball.

-Clearance of the award-winning number.

-Management of the rake.

-Payment of awards.

4 integration and communication in the workplace - responsible behaviour in the workplace.

-Respect the procedures and rules of the workplace.

-Interpretation and execution with diligence the instructions received.

-Recognition of the productive process of the organization.

-Use of the channels of communication established in the workplace.

-Adapting to the pace of work of the company.

-Follow-up of the prevention of risks, occupational health and environmental protection regulations.

IV. requirements of training modules training accreditation required professional experience required within the scope of the unit's competition with accreditation without accreditation MF1769_2 operations complementary to driving games of tables in casinos · Bachelor, engineer, architect or the title of the corresponding level or other equivalent securities.

· Diplomado, technical architect, technical engineer or the title of the corresponding level or other equivalent securities.

· Technician of the professional family of hospitality and tourism · Certificates of professionalism of level 3 from the professional area of Professional catering and tourism family of gaming 3 years.





5 years.






MF1770_2: The Black Jack game driving · Bachelor, engineer, architect or the title of the corresponding level or other equivalent securities.

· Diplomado, technical architect, technical engineer or the title of the corresponding level or other equivalent securities.

· Technician of the professional family of hospitality and tourism · Certificates of professionalism of level 3 from the professional area of Professional catering and tourism family of gaming 3 years.





5 years.






MF1771_2: Driving of poker games with culling and poker without discard · Bachelor, engineer, architect or the title of the corresponding level or other equivalent securities.

· Diplomado, technical architect, technical engineer or the title of the corresponding level or other equivalent securities.

· Technician of the professional family of hospitality and tourism · Certificates of professionalism of level 3 from the professional area of Professional catering and tourism family of gaming 3 years.





5 years.







MF1772_2: Driving of the Baccarat game · Bachelor, engineer, architect or the title of the corresponding level or other equivalent securities.

· Diplomado, technical architect, technical engineer or the title of the corresponding level or other equivalent securities.

· Technician of the professional family of hospitality and tourism · Certificates of professionalism of level 3 from the professional area of Professional catering and tourism family of gaming 3 years.





5 years.






MF1773_2: French Roulette and American Roulette games driving · Bachelor, engineer, architect or the title of grade corresponding u others titles equivalent.

· Diplomado, technical architect, technical engineer or the title of the corresponding level or other equivalent securities.

· Technician of the professional family of hospitality and tourism · Certificates of professionalism of level 3 from the professional area of Professional catering and tourism family of gaming 3 years.





5 years.






MF1774_2 Supervision of table games at Casinos · Bachelor, engineer, architect or the title of the corresponding level or other equivalent securities.

· Diplomado, technical architect, technical engineer or the title of the corresponding level or other equivalent securities.

· Technician of the professional family of hospitality and tourism · Certificates of professionalism of level 3 from the professional area of Professional catering and tourism family of gaming 3 years.





5 years.






MF1768_1: Basic operations of communication in gaming establishments · Bachelor, engineer, architect or the title of the corresponding level or other equivalent securities.

· Diplomado, technical architect, technical engineer or the title of the corresponding level or other equivalent securities.

· Technician and senior technician of the professional family of hospitality and tourism · Certificates of professionalism of level 2 and of level 3 of the of the area professional of games of random of the family professional of hospitality and tourism 3 years.





5 years.






V. requirements minimum of spaces, facilities and equipment space training surface m2 15 students surface m2 25 students classroom multipurpose 30 50 workshop of games of casinos 80 80 space training M1 M2 M3 M4 M5 M6 M7 classroom multipurpose X X X X X X X workshop of games of casinos X X X X X X X space training equipment






Multipurpose classroom - slates to write with pen - audiovisual equipment - flipcharts - classroom Material - table and Chair for trainer - tables and chairs for students workshop of games in casinos - table American Roulette - table French Roulette - table Baccarat - Black Jack table - poker - table Board table - chairs - files: colored tiles and tokens of value - cards - Sabots - PIN or marker - plow - auto Barajador of Black Jack - automatic Barajador of Poker - rakes - balls - Dolly not be interpreted that identified different training areas must necessarily differ by enclosures.

Facilities and equipment shall comply with the relevant health industrial and hygienic regulations and respond to universal accessibility and safety of the participants.

The number of units that must be prepared for utensils, machines and tools specified in the equipment of training spaces, will be sufficient for a minimum of 15 students and need to increase, where appropriate, to cater for the higher number.

In the case that the training is directed at people with disabilities accommodations and reasonable adjustments will be made to ensure their participation on equal terms.

Annex III I. identification of the certificate of professionalism denomination: address and production in pastry code: HOTR0210 family professional: hospitality and Tourism Area professional: restoration level of qualification professional: 3 qualification professional of reference: HOT542_3 address and production in pastry (RD 561 / 2011, of 20 of April) relationship of units of competition that configured the certificate of professionalism: UC1775_3: monitor the execution and apply them technical of pre-cooking , processing, conservation and regeneration of masses, creams and fillings.

UC1776_3: Monitor the implementation and preelaborar, develop, conserve and regenerate ice creams and semifreddo.

UC1777_3: Monitor the implementation and preelaborar, develop, conserve and regenerate confectionery and chocolates.

UC1778_3: Monitor and carry out operations of finishing and presentation of bakery products.

UC1779_3: Manage processes of provisioning in pastry.

UC1780_3: Design and commercialize bakery products.

UC1781_3: Direct and manage an establishment of production and sale of bakery products.

UC1782_3: Make the financial management of an establishment of pastry.

UC0711_2: Act low standards of safety, hygiene and protection environmental in hospitality.

General competence: monitor the execution and pre-cooking, preparation, conservation and regeneration of all sorts of bakery products, respecting the standards and safety and hygiene practices and direct establishments of production and sale of confectionery, designing and marketing their offerings, in such a way that the quality and economic objectives be achieved.

Professional environment: Professional: develops his professional activity both in large and small and medium-sized companies in the hospitality sector able to act in small establishments, on many occasions, as owner and head of pastry at the same time. It develops his professional activity usually in private establishments, although it can also develop it in public establishments, mainly when it is located in the sector education, health or social services. When not acting on their own, performing their functions under the authority of the director of the establishment, whether a bakery, a restaurant, a hotel or other type of accommodation.

Productive sectors: this qualification is located, mainly in the hospitality sector, and in productive subsectors and of provision of services where the pre-cooking, processing, packaging and distribution processes are developed and, where appropriate, food and beverage service, and, within its framework, the subsectors of pastry, catering and hotels and establishments devoted to obrador pastries. Also located in the Commerce sector of the food in those establishments that make and sell bakery products. To a lesser extent lies also in other sectors, such as health, social services, food industries, education or transport and communications.

Occupations or related jobs: head of obrador.

Patisserie of hotel and restaurant manager.

Manager of production and sale of confectionery companies.

Requirements for professional practice: to exercise the activities related to the restoration area, it is necessary to be in possession of the "food handler card" according to the regulations established by the corresponding competent administration.

Duration of associated training: 870 hours.

Relationship of training modules and training units: MF1775_3: Supervision and execution of techniques applied to masses, creams and fillings. (160 hours) · UF1739: Supervision and execution of techniques applied to masses. (80 hours) · UF1740: Supervision and execution of techniques applied to creams and fillings. (80 hours)

MF1776_3: Supervision and execution of techniques applied to ice creams and mousse. (80 hours)

MF1777_3: Supervision and execution of techniques applied to products of confectionery and chocolates. (100 hours) · UF1741: Supervision and execution of techniques applied to products of confectionery. (50 hours) · UF1742: Supervision and execution of techniques applied to chocolates. (50 hours)

MF1778_3: Supervision and execution of operations of finish and presentation of products of pastry shop. (50 hours)

MF1779_3: provisioning in pastry. (60 hours)

MF1780_3: Design and marketing of confectionery offerings. (120 hours) · UF1743: Design of pastry offers. (40 hours)


· UF1744: Marketing of confectionery offerings. (80 hours)

MF1781_3: Management of production and sale of bakery products establishments. (80 hours)

MF1782_3: Economic and financial processes in production and sale of bakery products establishments. (80 hours)

MF0711_2: (Transverse) safety, hygiene and environmental protection in the catering trade. (60 hours)

MF0370: Module not working professional address and pastry production practices. (80 hours).

II. professional profile of the professionalism unit certificate of competence 1 name: supervise the execution and apply the techniques of pre-cooking, preparation, conservation and REGENERATION of masses, CREAMS and fillings.

Level: 3 code: UC1775_3 realizations professionals and criteria of performance MOP1: Preelaborar and keep all kinds of genres for masses, creams and fillings, raw so that they are suitable for the manufacture of pastry products.

CR1.1 the provisioning internal of genres and it put punto de them utensils, equipment and machinery necessary for the pre-cooking of masses, creams and stuffed, is performed starting from the order of work or procedure that it replace.

CR1.2 the previous genres conditioning operations are causing the lowest possible decline.

CR1.3 techniques and basic standards of treatment of raw food apply, once his conditioning in those genres that need it.

CR1.4 cutting operations such as chopped, fractionation, chopping, rationing or others are getting the maximum use of genres according to their downstream applications and processing methods.

CR1.5 the preelaboraciones conservation is carried out according to its characteristics and storage temperatures, following the procedures established, in appropriate containers and the assigned teams.

CR1.6 utensils, equipment and machinery used in the process are cleaned with products and established methods.

CR1.7 equipment of cold and heat are maintained, during the handling of raw materials, in the required conditions of temperature, acting by means of manual operations on regulators or process control means.

Rp2: Develop all kinds of dough, creams and fillings, for its use and subsequent marketing.

CR2.1 the internal supply of raw materials or prebuilt products is carried out for the preparation and presentation of masses, creams and fillings.

CR2.2 cleaning of utensils, equipment and machinery used in the process are performed with the frequency, products and established methods.

CR2.3 equipment, machinery and energy resources necessary for the preparation and presentation of masses, creams and fillings are used rationally, avoiding consumption, costs and unnecessary wear.

CR2.4 techniques, handling and treatment of food standards are applied throughout the process.

CR2.5 fermented masses are prepared and presented by applying the techniques, cuts and established cooking.

CR2.6 them masses beaten is prepared and presented applying them technical of processing, the escudillado of the product and the technical of cooking established.

CR2.7 the masses blanched is prepared and presented applying them technical of elaboration established, the formed, escudillado and cut of the product and the technical of cooking established.

CR2.8 creams and sweet and savoury fillings, like creams with fat basis, sauces and farces, are prepared and presented by applying the established techniques, cooking and temperature abatement techniques.

RP3: Package and preserve mass, creams and fillings that are suitable for later processing, consumption and commercial distribution.

CR3.1 the packaging and the conservation of them products is performed:-whereas them features of the products in question.

-Following the procedures established.

-On the containers and the assigned teams.

-At the appropriate temperatures.

-Applying, where necessary, quick blast freezing temperatures or freezing techniques.

-Applying, where appropriate, traditional packaging techniques, to the empty and/or injection of gas mixture.

-Presenting the product in accordance with defined standards.

CR3.2 product specifications agreed with the client are met in terms of quantities, packaging, presentation and labelling.

CR3.3 cleaning of utensils, equipment and machinery used in the process are performed with the frequency, products and established methods.

CR3.4 them equipment of heat and of cold is maintain, during them processes, in the conditions of temperature required, acting by means of operations manual on them regulatory or means of control.

CR3.5 equipment and energy means provided for processes are used rationally, avoiding consumption, costs and unnecessary wear.

RP4: Regenerate masses, creams and fillings that are suitable for subsequent use and consumption.

CR4.1 preparation tools, equipment and machinery and the internal supply of masses, creams and fillings is carried out from the sheet or procedure that replaces it.

Established CR4.2 methods, equipment, and machinery are used to regenerate masses, creams and fillings to the set temperature.

CR4.3 cleaning of utensils, equipment and machinery used in the process are performed with the frequency, products and established methods.

CR4.4 equipment of heat and cold are kept in conditions of temperature required during regeneration of masses, creams and fillings, acting by means of manual operations on regulators or process control means.

CR4.5 equipment and energy means provided for processes are used rationally, avoiding consumption, costs and unnecessary wear.

RP5: Monitor processes of pre-cooking, processing, packaging, preservation and regeneration of masses, creams and fillings, so avoid or correct possible deviations from the definition and cost of the product, its basic standards of treatment and the established quality standard.

CR5.1 the handling of all types of genres is monitored, so that they are suitable for subsequent use in the preparation of different types of masses, creams and fillings.

CR5.2 manipulated genres raw storage is monitored, so that they are suitable for subsequent use in the preparation of different types of masses, creams and fillings.

CR5.3 the elaboration of masses, creams and fillings is monitored, ensuring that they are suitable for later consumption or commercial distribution.

CR5.4 the packaging of masses, creams and fillings is monitored, ensuring that they are suitable for later consumption or commercial distribution.

CR5.5 the conservation of mass, creams and fillings is monitored, ensuring that they are suitable for later consumption or commercial distribution.

CR5.6 regeneration of masses, creams and fillings is monitored, ensuring that they are suitable for further use or marketing.

CR5.7 compliance with regulations of labor, environmental and hygienic-sanitary protection, is monitored to avoid risks, environmental, labor and poisoning food.

CR5.8 the process of pre-cooking, processing, packaging, preservation and regeneration of masses, creams and fillings is monitored to verify that it complies with the established quality standards, avoiding possible deviations from its definition and cost.

Context professional media of production furniture and machinery own of the elaboration of masses, creams and fillings, such as Kneader, Blender, laminating, equipment of cold, teams of cooking, machines auxiliary. Utensils for pastry. Materials raw raw. Elaborations of pastry. Fire extinguishers and systems of safety. Products of cleaning. Fuels. Uniform appropriate.

Products and results masses, fillings and creams prepared for the packaging, conservation, distribution commercial, regeneration, or processing back of products of pastry. Monitoring of processes depreelaboracion, processing, packaging and conservation of mass, creams and fillings.

Information used or generated manuals of standard processes. Manual operation of equipment, machinery and facilities. Work orders. Data sheets raw food handling. Appropriate temperature tables. Safety and health and hygiene and food handling. Store vouchers. Parts of work and incident log. Health records.

2 competition unit designation: supervise the execution and PREELABORAR, develop, CONSERVE and REGENERATE ice CREAMS and SEMIFREDDO level: 3 code: UC1776_3 realizations professionals and completion criteria: RP1: Preelaborar and keep all kinds of genres for ice creams and semifreddo, raw so that they are fit for their consumption and/or different products of confectionery.

CR1.1 internal sourcing of genres and the development of tools, equipment and machinery necessary for the pre-cooking of ice creams and semifreddo, is done from the order of job or procedure that replaces it.

CR1.2 of raw packaging operations causing minor decrease the possible gender.

CR1.3 treatment of raw food techniques are applied, once conditioned the genres that need it.


CR1.4 techniques and basic standards of treatment of raw food are applied throughout the process.

CR1.5 fractionation operations, chopped, rationing or others are getting the maximum use of genres according to their downstream applications and processing methods.

CR1.6 the preelaboraciones conservation is carried out according to its characteristics and storage temperatures, following the procedures established, in appropriate containers and the assigned teams.

CR1.7 utensils, equipment and machinery used in the process are cleaned with products and established methods.

CR1.8 equipment of cold and heat are maintained, during the handling of raw materials, in the required conditions of temperature, acting by means of manual operations on regulators or process control means.

CR1.9 equipment and energy means provided for processes are used rationally, avoiding consumption, costs and unnecessary wear.

Rp2: Develop all kinds of ice-creams and semifreddo, which are suitable for later consumption.

CR2.1 the internal supply of raw materials or prebuilt products is carried out for the preparation of ice creams and semifreddo.

CR2.2 them tasks of cleaning of the utensils, equipment and machinery used in the process is performed with the frequency, products and methods established.

CR2.3 them equipment, machinery and media energy necessary for the production of ice cream and mousse is used rationally, avoiding consumption, costs and wear unnecessary.

CR2.4 techniques, handling and treatment of food standards are applied throughout the process.

CR2.5 ice cream are prepared and presented by applying the techniques laid down for each type.

CR2.6 them mousse, mousses, bavarois, foams and Residencia is prepared applying the technical of development established for each type.

RP3: packaging and keep ice cream and mousse that are suitable for their later consumption and distribution commercial.

CR3.1 packaging and conservation of ice creams and semifreddo is performed:-considering the characteristics of the product in question.

-Following established procedures.

-On the containers and the assigned teams.

-At the appropriate temperatures.

-Applying, where necessary, quick blast freezing temperatures or freezing techniques.

-Applying, where appropriate, traditional packaging techniques, to the empty and/or injection of gas mixture.

-Presenting the product in accordance with defined standards.

CR3.2 product specifications agreed with the client are met in terms of quantities, packaging, presentation and labelling.

CR3.3 cleaning of utensils, equipment and machinery used in the process are performed with the frequency, products and established methods.

CR3.4 them equipment of heat and of cold is maintain, during them processes, in the conditions of temperature required, acting by means of operations manual on them regulatory or means of control.

CR3.5 equipment and energy means provided for processes are used rationally, avoiding consumption, costs and unnecessary wear.

RP4: Regenerate semifreddo which are suitable for subsequent use and consumption.

CR4.1 preparation utensils, equipment, machinery and semifreddo provisioning is done from the sheet or procedure that replaces it.

CR4.2 methods, tools, machinery and established teams are used to regenerate semifreddo to the set temperature.

CR4.3 cleaning of utensils, equipment and machinery used in the process are performed with the frequency, products and established methods.

CR4.4 equipment of heat and cold are kept in conditions of temperature required during regeneration of semifreddo, acting by means of manual operations on regulators or process control means.

CR4.5 equipment and energy means provided for processes are used rationally, avoiding consumption, costs and unnecessary wear.

RP5: Monitor processes of pre-cooking, processing, packaging, preservation and regeneration of ice creams and semifreddo, so avoid or correct possible deviations from the definition and cost of the product, its basic standards of treatment and the established quality standard.

CR5.1 the handling of all types of genres is monitored, so that they are suitable for subsequent use in the preparation of different types of ice creams and semifreddo.

CR5.2 conservation in crude manipulated genres is monitored, so that they are suitable for subsequent use in the preparation of different types of ice creams and semifreddo.

CR5.3 packaging ice creams and semifreddo is monitored, ensuring that they are suitable for later consumption or commercial distribution.

CR5.4 conservation of ice creams and semifreddo is monitored, ensuring that they are suitable for later consumption or commercial distribution.

CR5.5 regeneration of semifreddo is monitored, ensuring that they are fit for further use or marketing.

CR5.6 compliance with regulations of labor, environmental and hygienic-sanitary protection, is monitored to avoid risks, environmental, labor and food poisoning.

CR5.7 the process of pre-cooking, processing, packaging, preservation and regeneration of ice creams and semifreddo is monitored to verify that it complies with the established quality standards, avoiding possible deviations from its definition and cost.

Professional context means of production furniture and machinery of the section of ice cream, such as ice-cream maker, mixer, mixing, cooling equipment, auxiliary machines and cooking equipment. Utensils for pastry and ice cream parlor. Materials premiums. Pastry elaborations. Fire extinguishers and security systems. Cleaning products. Fuels. Proper uniforms.

Products and results pre-cooking and conservation in crude of genres for ice creams and semifreddo. Preparation of ice creams and semifreddo for commercialization. Packaging and preservation of ice creams and semifreddo for commercial distribution and consumption. Regeneration of semifreddo for use and consumption. Supervision of the processes of pre-cooking, processing, packaging and preservation of ice creams and semifreddo. Regeneration of semifreddo.

Information used or generated manuals of standard processes. Manual operation of equipment, machinery and facilities. Work orders. Data sheets raw food handling. Appropriate temperature tables. Safety and health and hygiene and food handling. Vouchers in store. Parties of record of work and incidents. Records health.

UNIT of competition 3 denomination: monitor the execution and PREELABORAR, develop, preserve and REGENERATE products of confectionery and CHOCOLATES level: 3 code: UC1777_3 realizations professional and criteria of realization: RP1: Preelaborar and keep in raw all type of genres, so are suitable for the elaboration of different products of confectionery and chocolates.

CR1.1 internal sourcing of genres and the development of tools, equipment and machinery necessary for the pre-cooking of confectionery and chocolate products, is made from the order of job or procedure that replaces it.

CR1.2 previous gender conditioning operations are performed. causing the lowest possible decline.

CR1.3 techniques and basic standards of treatment of raw food apply, once its manipulation in those genres that need it.

CR1.4 fractionation, rationing or other operations are getting maximum use of genres according to their downstream applications and processing methods.

CR1.5 the preelaboraciones conservation is carried out according to its characteristics and storage temperatures, following the procedures established, in appropriate containers and the assigned teams.

CR1.6 utensils, equipment and machinery used in the process are cleaned with products and established methods.

CR1.7 equipment of cold and heat are maintained, during the handling of raw materials, in the required conditions of temperature, acting by means of manual operations on regulators or process control means.

CR1.8 equipment and energy means provided for processes are used rationally, avoiding consumption, costs and unnecessary wear.

Rp2: Develop all kinds of products of confectionery and chocolate, for its use and subsequent marketing.

CR2.1 the internal supply of raw materials or prebuilt products is carried out for the preparation and presentation of confectionery and chocolates.

CR2.2 cleaning of utensils, equipment and machinery used in the process are performed with the frequency, products and established methods.

CR2.3 equipment, machinery and energy resources necessary for the preparation and presentation of confectionery and chocolates are used rationally, avoiding consumption, costs and unnecessary wear.

CR2.4 techniques, handling and treatment of food standards are applied throughout the process.

CR2.5 them products of confectionery, such as candies, frosty and nougat, is prepared and presented by applying them technical of development established.


CR2.6 chocolates, such as chocolates and truffles, among others, are prepared and presented by applying the established techniques.

RP3: Packaging and keep all kinds of products of confectionery and chocolate that are suitable for its subsequent use and commercial distribution.

CR3.1 packaging and preservation of confectionery and chocolate products is performed:-considering the characteristics of the product in question.

-Following established procedures.

-On the containers and the assigned teams.

-At the appropriate temperatures.

-Applying, where appropriate, traditional packaging techniques, to the empty and/or injection of gas mixture.

-Presenting the product in accordance with defined standards.

CR3.2 product specifications agreed with the client are met in terms of quantities, packaging, presentation and labelling.

CR3.3 cleaning of utensils, equipment and machinery used in the process are performed with the frequency, products and established methods.

CR3.4 equipment of heat and cold are kept, for processes, in the required conditions of temperature, acting by means of manual operations on regulators or means of control.

CR3.5 them equipment and Media Energy established for those processes are used rationally, avoiding consumption, costs and wear unnecessary.

RP4: monitor them processes of pre-cooking, preparation, packaging and conservation of products of confectionery and chocolate, so is avoid or correct possible deviations concerning the definition and cost of the product, their standards basic of treatment and the standard of quality established.

CR4.1 handling of all kinds of genres is monitored, so that they are suitable for use in the production of different products of confectionery and chocolate for subsequent marketing.

CR4.2 conservation in crude manipulated genres is monitored, so that they are suitable for subsequent use in the elaboration of different products of confectionery and chocolate for subsequent marketing.

CR4.3 the packaging of products of confectionery and chocolate is monitors, ensuring that are suitable for their later consumption or distribution commercial.

CR4.4 the conservation of products of confectionery and chocolate is oversees, ensuring that are suitable for its subsequent consumption or distribution commercial.

CR4.5 compliance with regulations of labor, environmental and hygienic-sanitary protection, is monitored to avoid risks, environmental, labor and food poisoning.

CR4.6 the process of pre-cooking, processing, packaging and preservation of confectionery and chocolate products is monitored to verify that it complies with the established quality standards, avoiding possible deviations from its definition and cost.

Professional context media production furniture and machinery of making chocolates and confectionery products, such as atemperadora, enrober, refining equipment of cold, cooking equipment, auxiliary machines, among others. Pastry utensils. Materials premiums. Pastry elaborations. Fire extinguishers and security systems. Cleaning products. Fuels. Uniform appropriate.

Products and results pre-cooking and conservation of raw fabrics for the production of confectionery and chocolates. Preparation of confectioneries and chocolates for your use and subsequent marketing. Packaging and preservation of confectionery and chocolates for your use and subsequent marketing. Supervision of the processes of pre-cooking, processing, packaging and preservation of confectionery and chocolates.

Information used or generated manuals of standard processes. Manual operation of equipment, machinery and facilities. Work orders. Data sheets raw food handling. Appropriate temperature tables. Safety and health and hygiene and food handling. Store vouchers. Parts of work and incident log. Health records.

4 competition unit designation: monitor and run the operations of finishing and presentation of products of PASTRY level: 3 code: UC1778 _3 realizations professionals and completion criteria: RP1: select all genres and products manufactured, necessary for Assembly, finishing, decoration and presentation of bakery products.

CR1.1 internal sourcing of genres, processed products, utensils, equipment and machinery necessary for Assembly, finishing, decoration and presentation of bakery products, is made from the order of job or procedure that replaces it.

CR1.2 previous operations of preparation of raw materials and finished products are made, causing the lowest possible decline.

CR1.3 operations such as fractionation, rationing and others are getting the maximum use of genres according to their subsequent applications.

CR1.4 utensils, equipment and machinery used in the process are cleaned with products and established methods.

CR1.5 equipment and energy means provided for processes are used rationally, avoiding consumption, costs and unnecessary wear.

Rp2: Assemble elaborations of pastry so they make up finished products that meet the specifications of the customers.

CR2.1 the Assembly of elaborations of pastry, such as cakes, creams and baths, among others, runs serving the technical details of the product and the customer's specifications.

CR2.2 techniques, handling and treatment of food standards are applied throughout the process.

CR2.3 cleaning of utensils, equipment and machinery used in the process are performed with the frequency, products and established methods.

CR2.4 equipment and energy means to assemble all sorts of bakery products are used rationally, avoiding consumption, costs and unnecessary wear.

CR2.5 equipment of heat and cold are kept, for processes, in the required conditions of temperature, acting by means of manual operations on regulators or means of control.

RP3: Decorate and present all kinds of bakery products, so that will be attractive to customers and meet the agreed specifications.

CR3.1 decorative is designed, if necessary, using imagination and creativity so attractive for the client.

CR3.2 technique of decoration proper to each production of confectionery is selected, depending on the product, the taste of the customers and trends.

CR3.3 decoration of elaborations of pastries such as pies, cakes and desserts, among others is done in accordance with the previously defined design and selected techniques.

CR3.4 the presentation of the product of pastry, finish and decorated, is designed and executed, if necessary, using imagination and creativity so attractive for the client.

CR3.5 cleaning of utensils, equipment and machinery used in the process are performed with the frequency, products and established methods.

CR3.6 equipment and energy means to decorate all kinds of pastry elaborations are used rationally, avoiding consumption, costs and unnecessary wear.

CR3.7 handling and treatment of food standards are met throughout the process.

CR3.8 equipment of heat and cold are kept, for processes, in the required conditions of temperature, acting by means of manual operations on regulators or means of control.

RP4: Package and preserve all types of bakery products in such a way that they are suitable for their subsequent use and commercial distribution.

CR4.1 packaging and preservation of finished and decorated pastry products is performed:-considering the characteristics of the product in question.

-Following established procedures.

-On the containers and the assigned teams.

-At the appropriate temperatures.

-Applying, where appropriate, traditional packaging techniques, to the empty and/or injection of gas mixture.

-Presenting the product in accordance with defined standards.

CR4.2 product specifications agreed with the client are met in terms of quantities, packaging, presentation and labelling.

CR4.3 cleaning of utensils, equipment and machinery used in the process are performed with the frequency, products and established methods.

CR4.4 equipment of heat and cold are kept, for processes, in the required conditions of temperature, acting by means of manual operations on regulators or means of control.

CR4.5 equipment and energy means provided for processes are used rationally, avoiding consumption, costs and unnecessary wear.

RP5: Monitor processes completion, presentation, packaging and conservation of bakery products, so to avoid or correct possible deviations from the definition and cost of the product, its basic standards of treatment and the established quality standard.

CR5.1 the handling of all types of genres is monitored, so that they are suitable for use in the production of different products of confectionery for subsequent marketing.

CR5.2 packaging of bakery products is monitored, ensuring that they are suitable for commercial distribution.


CR5.3 conservation of the finished pastry products is monitored, ensuring that they are suitable for distribution and marketing.

CR5.4 the compliance of the normative of security labour, of protection environmental and hygienic-sanitary, is oversees to avoid risks labour, environmental and poisoning food.

CR5.5 the process of completion, presentation, packaging and conservation of bakery products is monitored to verify that it complies with the established quality standards, avoiding possible deviations from its definition and cost.

Professional context media production furniture and machinery of finishing and presentation of products of confectionery, such as washer, burners, refrigeration equipment, auxiliary machines. Pastry utensils. Materials premiums. Pastry elaborations. Fire extinguishers and security systems. Cleaning products. Fuels. Proper uniforms.

Products and results selection of genres and products made for Assembly, finishing, decoration and presentation of bakery products. Assembly of elaborations of pastry in accordance with customer specifications. Decoration and presentation of all kinds of bakery products. Supervision of process definition, presentation, packaging and conservation of products of pastry.

Information used or generated Manual of processes standardized. Manual operation of equipment, machinery and facilities. Work orders. Technical data sheets. Tables of temperature appropriate. Standards of safety and hygiene and of handling of food. Store vouchers. Parts of work and incident log. Health records.

5 competition unit designation: manage processes of PROVISIONING in PATISSERIE level: 3 code: UC1779_3 realizations professionals and completion criteria: RP1: define and organize the technical processes of procurement and storage of beverages, raw and semi-finished genres, culinary preparations and other materials of the production of pastry, generating technical information or giving the necessary instructions to ensure the quality of supplies.

CR1.1 the needs of raw materials, genres and beverages that should stock up on the establishment of production and sale of bakery products, materialize, specifying its quality standards and commercial identification features that facilitate the request.

CR1.2 the quality of the goods is determined taking into account the commercial offer and the economic objectives of the establishment.

CR1.3 operations and phases of the procurement process are established, determining the characteristics of quantity, quality, expiration, packaging, temperature and health that should be checked at the reception.

CR1.4 the distribution of the different areas or storage and circulation areas are defined by logical criteria.

CR1.5 operations, phase and critical points in the process of storage and delivery are set, taking into account the organoleptic characteristics, the conditions of preservation of the goods, its rotation, risk factors and hygienic-sanitary legislation.

CR1.6 equipment and usable machines in handling and packaging provisions are defined for your possible selection and purchase.

CR1.7 human and material resources are assigned, optimizing the process and taking into account the expected levels of quality.

CR1.8 control procedures are established to determine the capacity and efficiency of the technical processes of procurement, storage and distribution.

CR1.9 selection of bulk products and to generate less waste are preferred front to those that occur in individual packages.

Rp2: Apply the provisioning control systems in such a way that the demands of production and economic objectives of the establishment of pastry are met.

CR2.1 in the application of the system of control of the provisioning includes:-the process of selection of the sources of supply.

-Follow-up of orders.

-The administrative process of reception.

-The approval of the payment to the suppliers.

-Control of the stores.

CR2.2 standards of specification of purchases of each one of the articles that it is necessary to acquire established with its partners.

CR2.3 selecting suppliers are taken into account as criteria:-the quality of the product conforms to the previously established levels.

-The delivery is timely.

-Price conforms to the quality of the goods, the terms of payment and delivery.

RP3: Direct purchasing management and reception of goods required to meet the demands of the production of confectionery.

CR3.1 quantitative and qualitative of each utilizable gender characteristics are identified, developing technical specification sheets.

CR3.2 technical specification sheets are updated according to changes in the market and in the pastry offerings.

CR3.3 operations and phases of the procurement process are verified in terms of their development in accordance with guidelines on characteristics of temperature, quantity, expiration, packing, quality and sanitary control at the reception of the genera.

CR3.4 the request for purchase checks that forecasts of production, stocks and the minimum and maximum stock of previously determined are taken into account.

CR3.5 ensures that the receipt of requested items is made by checking that they comply with the request for purchase and the quality standard.

RP4: Manage the storage of food, beverages and received materials of the production of pastry, so remain in perfect condition until use.

CR4.1 ensures storage of goods is carried out taking into account its organoleptic characteristics, temperature and humidity degree of conservation, standards of storage, its rotation and risk factors.

CR4.2 makes sure that card is formalized in accordance with established procedures.

CR4.3 ensures that items are stored according to the criteria of rationalisation that facilitate their supply and distribution.

CR4.4 makes sure that the disrepair or breakage of goods storage object are taken into account to the control of procurement.

CR4.5 conditions of cleaning, environmental and health stores, which prevent harmful bacterial development and ensure the conservation, are subject to checking for compliance.

RP5: Direct formalization and control of inventories of goods, utensils, furniture and equipment-own confectionery production, so their quantity, degree of rotation and conservation, to get to know its technical and operational assistance.

CR5.1 procedures to economically assess stocks and the low and to make replacement and depreciation, plans are established.

CR5.2 plans for replacement and depreciation in the short, medium and long term are made taking into account forecasts of utilization for each predetermined period.

CR5.3 stock inventories and low registers are assigned, for its realization, the appropriate persons, giving the instructions with precision and clarity, by setting the dates, times and times more convenient, and providing technical and operational assistance if necessary.

CR5.4 the results of the checks are verified making, where necessary, samples that are precise and ordering the appropriate corrections.

CR5.5 updates of these inventories are secured, always maintaining the minimum stock set for the use of culinary genres, drinks, other materials, equipment and utensils.

CR5.6 necessary reports relating to the quantity, consumption level and degree of rotation and conservation of goods, equipment and utensils are made economically assessing stocks, losses and replacement needs, and developing corresponding applications.

RP6: Monitor processes of procurement and storage of own confectionery production genres, so to avoid and correct possible deviations from the cost of the product and to the established quality standard.

Cr6.1 instructions for the procurement and storage of own confectionery production genres are transmitted clearly, verifying that they have been assimilated by its partners, assisting them and forming them if necessary.

Cr6.2 deviations, anomalies or faults detected in the sourcing and storage of own confectionery production genres, are verified as to their solution.

Cr6.3 checks that dependent personnel carried out their duties in accordance with the plans and instructions which have been established, and in accordance with General and activity specific safety and health standards.

Cr6.4 checks to see that the results meet the quality levels established, taking appropriate measures and giving treatment appropriate to the «non-compliance».

Cr6.5 is operationally intervenes in the process before unforeseen causes and technical and quantitative inadequacies of the staff.

Media production professional context


Computer equipment. Programs computer specific of provisioning. Equipment and office supplies. Equipment and measuring instruments. Stores. Refrigeration equipment. Vacuum packing machine. Raw materials and adjuvants. Culinary preparations. Drinks. Packaging, containers, labels, or other material. Fire extinguishers and security systems. Proper uniforms.

Products and results definition and organization of technical processes of provisioning and storage of genres, drinks and dishes typical of the production of confectionery. Application of control of provisioning systems. Management of purchase and receipt of goods. Management of storage of food, beverages and others genres themselves of the production of pastry. Formalization and inventory control. Monitoring of processes of procurement and storage of own confectionery production genres.

Information used or generated Manual of processes and operating standard. Manual of operation of equipment, machinery and facilities for reception and storage of goods. Work orders. Standard documents, such as inventories, relevés, gift orders, technical specification sheets and sheets of control of consumption. Temperature tables. Safety and health and hygiene and food handling.

6 competition unit designation: designing and marketing products of pastry shop level: 3 code: UC1780_3 realizations professionals and completion criteria: RP1: carry out organoleptic analysis of raw materials for its selection and use in baking, identifying characteristics, basic flavors and most common alterations, using appropriate vocabulary and formalizing the corresponding tabs.

CR1.1 raw materials are selected for their organoleptic analysis in order to assess its possible acquisition and use in processing new or already offered pastry:-preparing tooling and raw materials needed for the organoleptic analysis.

-Ensuring the environmental conditions of lighting, temperature, odours, noise and comfort level most appropriate for the organoleptic analysis.

-Selecting the attributes that are to be measured.

-Deciding the type of scale that is to be applied for each sensory testing, depending on the attributes that is to go to measure and its objectives.

CR1.2 the organoleptic analysis of raw materials is done through the recognition and quantification of their sensory attributes:-checking that raw material complies with the established pattern features, according to its commercial classification, designation of origin, if I had it, and other possible standards.

-Using the senses and applying the scales of selected measures.

-Maintaining a level of concentration that minimizes distractions and discriminating against those physiological or psychological factors which could affect the results.

-Reiterating the organoleptic analysis to check the consistency of quality of product provided by the supplier.

-Following a logical order with sufficient time so that this is carried out with rigour.

-Identifying the characteristics of the product in terms of performance, shelf life and storage conditions.

-Identifying and weighing the advantages and limitations of products.

-Formalising the tabs for the organoleptic valuation and applying the scoring rules.

-In accordance with health and hygiene and food handling standards.

CR1.3 the analyzed products are evaluated and classified according to assigned the destination or elaboration:-assessing the characteristics of the product in terms of performance, shelf life and storage conditions.

-Interpreting the results of the sensory analysis of raw materials for its subsequent practical application.

-Making annotations in a consistent and reliable way.

-According to the behavior and the evolution of its durability during conservation and a raw already analyzed.

-Estimating the suitability of materials raw analyzed the purposes and objectives for which it is made.

Rp2: Analyze periodic market situation in which the business is located in order to maintain its competitiveness.

CR2.1 the market is determined periodically, to position of the settlement activity.

CR2.2 competition is periodically analyzed within the defined market, with the intention of identifying the characteristics of each of its components.

CR2.3 product and service offer is determined by the defined public and based on weaknesses, threats, strengths and opportunities that are detected.

CR2.4 positioning of the establishment is determined by the analysis of the situation to achieve the objectives of the business.

RP3: Propose new bakery products and innovate on existing both in its definition and its production process, using different technologies, so that they are fit for their consumption and marketing.

CR3.1 the possible lines of research are defined from objectives of economic, gastronomic or market, among others.

CR3.2 raw materials and food genres are selected on the basis of previously defined research.

CR3.3 raw materials and components selected food genres such as proteins, carbohydrates and lipids, are identified using nutritional information.

CR3.4 characteristics and physical-chemical qualities of the identified components are measured to predict the results before the application of a certain technique.

CR3.5 identified components are valued according to the rules of Dietetics and nutrition for the achievement of a healthy diet.

CR3.6 techniques and materials to be used are selected on the basis of the expected results.

CR3.7 the selected techniques apply making, if necessary, subsequent amendments on variables such as temperature, density, time, additives and processing, AIDS among others, depending on the expected results.

CR3.8 new products or existing improvements are proposed from the assessment of the results obtained RP4: define all kinds of offers of pastry in terms of products and services, so that they are attractive, balanced and suitable for a defined audience.

CR4.1 pastry supply, is designed depending on:-market criteria, such as the needs and tastes of our potential customers and the final recipients.

-Economic criteria, such as the physical, human and financial resources available to the production and service.

-Organizational criteria, such as the time between making and consumption of the offer or possibilities for supply of raw materials and the seasonality of products.

-Gastronomic criteria, such as the variety and nutritional value of food.

CR4.2 pastry offerings rotation system is established, allowing to change them according to the evolution of the habits and tastes of clientele.

CR4.3 diet and nutrition standards apply at all times, with the clear goal of a healthy diet.

CR4.4 checks to see that the printed submission of tenders of pastry is formalized by taking into account the category of the establishment, the economic objectives and the corporate image.

CR4.5 prices, as well as additional applicable charges, are specified properly based on product and service offered and to supply and demand, to compete in optimal conditions in the market.

RP5: Marketing the offer of the establishment of pastry in such a way that the customer's needs are met and obtained income and optimal performance for the company.

CR5.1 customer motivations are identified with the aim of satisfying them, offering a service that meets their expectations.

CR5.2 is provides legal advice to the client in the sale process, informing you about the options available and advise you, depending on your preferences and possibilities, with the intention of their needs and to achieve the operational objectives of the business.

CR5.3 the reservation of services or products is managed effectively, informing the customer of the result and, in the cases of no-confirmacion, restarting the interaction with the customer to offer alternative options.

CR5.4 communication with customers is done as fluidly as possible, using the most effective means available at every moment.

RP6: Promote the establishment of bakery offering interesting to purchase in order to retain customers.

Cr6.1 information about current and potential customers is obtained complying with current regulations, creating databases of them and incorporating information about preferences, demands, levels of spending and another of commercial interest, which will allow in the future to identify needs of each one of them.

Cr6.2 promotion actions aimed to retain existing customers and to attract new customers are designed and programmed, developed the elements of support for them.

Cr6.3 promotion actions are executed, performing the same track, evaluating their results and preparing reports.


Cr6.4 provision of services agreements are proposed and negotiated with current or potential clients within the framework of the policy and commercial guidelines of the entity and its area of responsibility.

Cr6.5 promotion elements are arranged, organized the exhibition areas with criteria of dynamism and attraction for customers.

Means of production tooling tasting professional context. Tasting sheet. Analysis of possible applications of those genres. Experimentation with food for use in pastry and technological equipment. Computers with management software applications and Internet access. Printers. Fax devices. Phones. Forms and paperwork, both own and suppliers. Informative documentation. Support to the issued documentation and promotional material. Different office supplies. Food genres.

Products and results tasting, assessment and selection of foods for use in pastry. Proposals of new bakery products or improvements of existing ones. Analysis of the market of pastry. Promotional activities of products and services of pastry. Design charts of desserts or similar. Prices and rates for products and services of pastry. Management of orders, reconfirmation and modifications or cancellations of services of pastry formalized. Information complementary diverse, as description of offers and information about other services of pastry. Charge and credit notes, as bills and formalized fertilizers. Records and signed records. Internal and external documents specific to the design and marketing of bakery products referenced, controlled and archived. Information and advice on the offer available custard. Documents of payment or confirmation of services of pastry.



Information used or generated standardized documents of tasting. Tasting methodology. Scales for the analysis sensory. Information about food for use in pastry. Information on suppliers. Information on designations of origin of foods for use in pastry. Safety, health and hygiene and food handling standards. Information about commercial presentation of the genera. Nutritional information and food composition tables. Applicable to the baking technology. With data protection regulations. Information, on magnetic media and on Web pages about: requirements and regulations applicable to this type of service, standards of suppliers and providers of services, internal regulations of the company. Brackets: external information: official rates of prices, letters or advertising documents. Internal information: instructions, orders, memoranda, circulars, reports, reports, guides and manuals.

7 competition unit designation: direct and manage an establishment of production and sale of products of PASTRY level: 3 code: UC1781_3 realizations professionals and implementation criteria: RP1: establish the basic lines of a settlement of production and sale of bakery products, to define viable projects in your environment.

CR1.1 the basic idea of the project and their essential characteristics are identified as a prelude to his Studio.

CR1.2 analysis of the target audience and the market develops to meet the potential qualities of the environment and prior to the investment.

CR1.3 the definition of the product or products is identified in the project in order to determine the business plan.

CR1.4 the equipment of the different areas that make up the project is identifies to determine the investment required.

CR1.5 investment needs are calculated to determine the sources of financing.

CR1.6 the physical distribution of the production unit is defined according to the legal requirements and the criteria of accessibility and ergonomics more advisable.

CR1.7 the structure of income and costs is determined to assess the economic viability of the business plan.

Rp2: Propose objectives and viable plans for the establishment of production and sale of bakery products, in such a way that they are integrated into the overall planning of the company.

CR2.1 the General plans of the company and its area of operations are recognized for designing the action which will lead to its achievement.

CR2.2 objectives of a particular nature for the establishment of production and sale of bakery products are defined for its proposal to the higher courts.

CR2.3 performance options are identified and evaluated by selecting the most suitable for the objectives, taking into account the availability of resources and the characteristics of the company.

CR2.4 plans and actions are formulated and quantified to assess their viability in order to achieve the objectives within its area of responsibility.

RP3: Establish the organizational structure and management of the establishment of production and sale of bakery products systems, so that they adapt to the actual needs of the same.

CR3.1 determines the type of organizational structure to meet established objectives and planning.

CR3.2 functions, tasks and internal relationships are defined and documented for the plan of recruiting.

CR3.3 resources are subtracted from its objectives.

CR3.4 work is organized and distributed between the team from its dependence so that all tasks to develop are allocated to managers.

CR3.5 file, internal management of information and organization of media systems are established for internal use.

CR3.6 transmission and information distribution circuits are established and verified its suitability to facilitate upward, downward and horizontal communication.

RP4: Define the plan of recruitment, selection and recruitment of staff of the establishment, production and sale of bakery products to determine the necessary profiles and keep covered all the jobs within the framework of current legislation.

CR4.1 jobs are determined so that all the needs of the establishment are covered.

CR4.2 different required professional profiles are defined according to the description of the jobs established.

CR4.3 internal and external recruitment sources identified to select the appropriate to the job.

CR4.4 techniques in the process of selection of the team are defined for its subsequent implementation.

CR4.5 functions, tasks and interdepartmental relations are defined and documented for the plan of recruiting.

CR4.6 the labor legislation is applied allowing the template manage and motivate staff.

RP5: Apply a style of management that involves the team in the objectives of the establishment of production and sale of bakery products in response to the plans of the company and its customers.

CR5.1 the objectives of the establishment are explained, for its understanding by the team, so engage in them and it favours integration into the company.

CR5.2 staff motivation activities are selected and applied in such a way that teamwork, initiative, effort and creativity should be encouraged.

CR5.3 information and instructions are transmitted to the equipment so as to ensure their understanding.

CR5.4 meetings with the team for the establishment and monitoring of targets are set and are directed to involve him in them.

CR5.5 the dependent team training is provided to facilitate their integration into the company, the effective realization of assigned tasks and the subsequent delegation of functions.

CR5.6 the delegation of functions is applied to ensure the professional development and maintenance of a high level of motivation.

CR5.7 productivity and achieve team objectives are evaluated, to recognize success and correct attitudes and actions.

CR5.8 recognition system is applied to contribute to the involvement of the team in the achievement of the objectives of the establishment.

Media production equipment professional context. Computer programs. Media and General Office supplies. Floor plans. Means for the control of time.

Products and results Business Plan. Planning, organization and control efficient settlement of production and sale of pastry from their responsibility. Team recruitment plan. Direction, coordination and motivation of the dependent team. Control systems defined and applied. Cost optimization. Evaluated performance and profitability. Organization, execution and control of the politics of the establishment. Flow charts of establishments of production and sale of confectionery.

Information used or generated Manual of planning. Manual of archive and management of the information. Manual of procedure administrative. Manual of communication. Reports of management. Flow charts of establishments of production and sale of confectionery.

Unit of competition 8 denomination: perform it management financial of a establishment of PASTRY level: 3 code: UC1782_3 realizations professional and criteria of realization: RP1: design and run processes of control budget of establishments, areas or departments of pastry with the objective of taking them decisions economic financial timely.


CR1.1 the structure and composition of them different budgets periodic of an establishment, area or Department, such as investment and financing, exploitation and Treasury, is designed to serve of point of split for the definition of the system of control budget.

CR1.2 different budgets for specific periods are designed to give means to set out the structure and composition, in order to be used as an instrument of control.

CR1.3 continuous monitoring of budgets is performed as is developed the activity for each reference period, comparing the data with those actually achieved.

CR1.4 budgetary deviations are calculated and are discussed in each period to establish the causes that motivate them.

CR1.5 corrective measures are applied and are controlled to eliminate the causes that produce the deviations and to achieve the objectives set.

Rp2: Receive, control and post all documents in administrative, economic or financial nature related establishments, areas or departments of pastry, fulfilling the administrative, accounting and fiscal obligations that may be applicable at all times.

CR2.1 the system of reception, order, sorting and file all documentation related to the establishment, area or Department is designed with the clear objective of subsequently treat accurate economic information.

CR2.2 all documentation of administrative, economic and financial nature that reach the establishment by any one of the possible routes, either telematics, in hand or mail is received according to the parameters preset as a first step for further treatment.

CR2.3 classification and documentation management system is designed according to the parameters established beforehand, distinguishing clearly different groups of documents, such as invoices of purchases or sales, invoices, bank receipts, payroll and extracontable information, to ensure the processing of data in the following phases.

CR2.4 sorted and classified documentation file is designed, in order to be treated according to the established system.

CR2.5 them main standards accounting that you are of application to the environment of work corresponding based on the personality legal of the establishment, is identify e interpret of form accurate, as an element essential for the correct management of the area.

CR2.6 the main taxes and its basic characteristics that are applicable to the type of business based on the same legal personality, are identified, interpreted and understood accurately to allow work to the establishment within the framework of legality.

RP3: Bill and make payments as well as manage possible credit fees to customers of the establishments, areas or departments of pastry, intending to settle properly the services provided.

CR3.1 billing process is established based on fixation, analysis and control of prices of all products and services of pastries offered.

CR3.2 billing system is designed and controlled based on various possible systems such as cash, advances or sales on credit sales, and way to manage this process with rigor.

CR3.3 the correct operation of the process is based on the management and control of all instruments, billing and payment, such as cash registers, printers, point of sale or dataphones, and mastery of all the additional components that affect them, such as debit and credit cards.

CR3.4 the daily closing of production and liquidation of box check runs and procedures and checks based on the daily closing of production according to the rules and procedures established with the intention of ensuring that the charged matches produced.

CR3.5 not made sales in cash are settled with the implementation and verification of possible bills, as well as the possible delivery notes or advances which they could generate.

CR3.6 possible returns for services not enjoyed and already loaded or charged are calculated and verified in order to adjust the real balances of customers.

CR3.7 the procedures affecting the documents generated in the process of billing and collection and its subsequent file are designed and are controlled.

CR3.8 the evolution of customers accounts is checked to verify that their balances are within the authorized limits.

CR3.9 collection of delinquent balances is made of credit accounts of clients, solving potential discrepancies, gaining the due amounts and extending documents showing charges.

RP4: Order and execute bills and suppliers payments, solving discrepancies or incidents which could occur, and coordinate these settlements with the management of the collections, with the intention of avoiding defaults.

CR4.1 all them balances outstanding with them suppliers and their corresponding maturities is calculated and is verified through a registration in time real of payments outstanding.

CR4.2 the liquidations of debts with suppliers is control giving them orders appropriate to proceed to its liquidation in the time of their maturities.

CR4.3 requests for regularization of incorrect charges are processed and verified with the intention of adjusting these balances.

CR4.4 the parts of incidences and accounting and administrative claims, both internal and external, are investigated and resolved.

CR4.5 the management and liquidation of them payments is must coordinate in all moment with the management of them collections to ensure that not is generate insolvencies of payments.

RP5: Analyze the information derived from pastry business accounting reports to evaluate the performance and profitability of the establishments, areas or departments and apply appropriate corrective measures following periods with the intent to optimize economic outcomes.

CR5.1 the balance sheet and the statement of income of the business are interpreted and analyzed, to calculate the basic ratios that determine the level of performance and profitability of the same.

CR5.2 financial economic health of the business is determined and is interpreted based on the results previously calculated, both short and long term.

CR5.3 analyzes the current situation of the income to define and oversee corrective measures that improve profitability through the increase of the same.

CR5.4 the cost structure is designed to segregate clearly the consumption of materials, personnel costs and general costs.

CR5.5 the establishment and control of the sets and sheets allow verification of theoretical and actual consumption to be able to optimize them.

CR5.6 personnel costs are calculated and controlled, clearly differentiating the various items that compose them.

CR5.7 overhead costs are calculated and are controlled, especially those on which there is capacity for action, such as supplies, office supplies, telephone, cleaning and press, among others.

CR5.8 all them costs of the establishment, area or Department is analyzed of form detailed, determining them causes of their values with the intention of design and implement actions corrective that allow improve the profitability of the business through the optimization of them costs.

RP6: Controlling consumption so that they can determine cost of pastry used goods and to ensure the maximum use of the products.

Cr6.1 order voucher checks that they are made in accordance with the rules laid down.

Cr6.2 vouchers for products transferred to other departments transfer checks they are formalized so that their actual cost to get to know.

Cr6.3 details pertaining to the receipt, storage, distribution and consumption are checked and recorded in brackets and with established codes and procedures.

Professional context media production computers, peripherals, DVD drives, USB connections and magnetic strip readers. Software applications management and connection to the Internet. Printers. Dataphones. Fax devices. Phones. Forms and paperwork, both own and suppliers. Different office supplies.



Products and results States and listings of formalised customer accounts. Notes and requests for regularization of formalized incidents. Several administrative documents originated by the processes of purchasing, sales, billing and payments. Inventories and balances carried out and controlled. Documents sent to financial institutions for payment of customers. Invoices and formalised credit to clients notes. States and listings of formalised customer accounts. Made collections and their corresponding formalized proofs of payment. Parts shopping formalized suppliers. Payments and subsequent documents of payment and signed receipts. Control of cash and banks made and subsequent reports or formalized records. Reset and inventory of material and documents made, and consequent formalized records control. Control of the sales and documents issued effected. Control of consumption and estimation of costs.

Information used or generated:


It contained in the applications software of management. Rules, procedures and internal methods of the company. Banking information. Operating manuals, instructions, orders, memoranda, circulars, reports, reports and guides, among others. Such as parties and reports of sale, documents of suppliers of services, delivery notes, invoices, receipts, accounting documents, credit notes, parts of incidents, accounting and administrative claims, documents and records of operations with foreign currency and traveller's cheques, printed documents for the registration of Treasury operations and case summaries.

Competition Unit 9 designation: acting under safety regulations, hygiene and protection environmental in catering level: 2 code: UC0711_2 realizations professionals and completion criteria: RP1: apply and control personal hygiene rules laid down by the regulations in force, ensuring the safety and wholesomeness of food products and hospitality activities.

CR1.1 clothing and equipment regulations are used, keeping them clean and in good repair and renew them with the established periodicity.

CR1.2 required the State of cleanliness and personal hygiene are maintained, especially in those parts of the body which may come into contact with food.

CR1.3 the notice procedures are followed in case of disease that can be transmitted through food.

CR1.4 wounds or skin lesions that could come into contact with foodstuffs are protected with a dressing or waterproof cover.

CR1.5 them habits, gestures or practices that could project germs or affect negatively to those products food are avoided.

CR1.6 the legislation on hygiene and food handling is checked that it complies by communicating in their case the deficiencies observed.

Rp2: Maintaining and controlling work areas and facilities of the establishment of catering and in particular preparation and serving of food and drinks within the hygiene standards required by production and the regulations in force.

CR2.1 environmental conditions of light, temperature, ventilation and humidity is verified are those indicated to carry out in a hygienic way the activities of the establishment and in particular for the production and service of food and beverages.

CR2.2 hygienic characteristics of surfaces of ceilings, walls and floors of facilities and in particular of those who are in contact with food, checks are required.

CR2.3 dewatering, extraction and evacuation systems are maintained in perfect conditions of use and spills or loss of products in the process are cleaned and removed in the manner and with the required readiness.

CR2.4 doors, windows and other openings are maintained, if necessary, shut down or with protective devices adequate to avoid lines of communication with the outside.

CR2.5 the actions necessary for the cleaning and disinfection of premises and pest control are carried out.

CR2.6 possible infection foci and dirt accumulation points determining its origin and taking the appropriate remedial measures are recognized.

CR2.7 the application of systems of control and prevention of animals, parasites and transmitters of diseases is secured.

CR2.8 cleaning and disinfection operations are carried out following the instructions regarding: - products that should be used and its dosage.

-Conditions of operation, time, temperature and pressure.

-Preparation and adjustment of the equipment.

-Controls that you must carry out.

CR2.9 the areas or areas that are go to clean or disinfect is isolated and designated until are in conditions operational.

CR2.10 products and equipment for cleaning and disinfecting are deposited in place specific to avoid risk and confusion.

RP3: Cleaning and control the condition of equipment, machinery and tooling of hospitality so that extends its life, its performance is not reduced and use safer.

CR3.1 them actions necessary for the cleaning and disinfection of equipment, machines and tooling of the activity of catering is carried out.

CR3.2 equipment and machinery for the implementation of the operations of cleaning such as stop, emptying and protection, checks that they are under the required conditions.

CR3.3 cleaning manual checks that they run with suitable products, set conditions and adequate means.

CR3.4 execution operations are controlled, maintaining the parameters within the limits defined by the specifications and instructions for use.

CR3.5 the levels of cleaning, disinfection, or sterilization checks that they correspond to those required by the specifications and instructions for use.

CR3.6 equipment and machinery of the hospitality activity is verified that they are in operating condition after cleaning.

CR3.7 products and materials for cleaning and disinfecting, after operations, are deposited in place specific, to avoid risks and confusion.

CR3.8 the use of appliances and equipment specific to the various processes is carried out in accordance with the directions for use, maintenance and safety of the manufacturer, resolving any alteration in the operation, as heat, sparks, or others, before resuming the use.

RP4: Drive and perform the operations of collection, purification and disposal of food waste and other materials of hospitality, respecting standards of environmental protection.

CR4.1 the quantity and the type of waste generated by them processes of hospitality is verifies that is correspond with it established in the manual of procedure.

CR4.2 different types of residues or waste collection is performed according to the procedures laid down for each of them.

CR4.3 waste storage takes place in the form and specific areas set out in the instructions, according to the current regulations.

CR4.4 conditions of cleansing and waste disposal is checked that they are suitable and that the operation of the equipment is correct, regulating them, if necessary, in accordance with the type of waste and the requirements established in the manuals of procedure.

CR4.5 the reduction in waste and the quantities of products consumed and the reuse of the latter seeks, whenever possible, during the process of purchasing and supply.

RP5: Act according to the rules of safety, hygiene and health conditions to prevent personal and environmental risks.

CR5.1 rights and duties of the worker and the company or entity are recognized in the field of security.

CR5.2 regulations in the matter and the plan of safety and hygiene which have, where appropriate, the establishment, are respected and applied, carrying out preventive, corrective and emergency actions and applying the measures.

CR5.3 the primary risks are known and established preventive measures are taken.

CR5.4 personal protective equipment and means of general security and control are identified for each performance, using them and caring for them properly.

CR5.5 the area of work, such as the post, environment or easements, stays free of elements that can be hazardous and that can hinder the realization of other works.

CR5.6 chemicals are handled with criteria of security, revocation, order of consumption and environmental protection, in accordance with its label.

CR5.7 is the selective collection of waste and alterations detected in environmental conditions or in the process of work are reported to the Manager, proposing measures for correction or improvement.

CR5.8 measures of precaution and protection, collected in the specific legislation, and indicated by relevant signs, met during the activity of catering.

CR5.9 the performance to possible emergency situations is carried out according to the established procedures of control, warning or alarm.

CR5.10 the resources available to control emergencies within their work environment, are used to effectively verifying that they are in perfect conditions of use.

CR5.11 performance in the trials of emergency and evacuation plans is carried out in accordance with prescribed guidelines.

CR5.12 basic medical techniques and first aid are applied in case of accidents.

RP6: Rating the importance of water and energy and make efficient use in catering activities reducing their consumption whenever possible.

Cr6.1 seeks better use of natural light in order to save energy.

Cr6.2 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.

Cr6.3 electrical installations and gas State is checked and possible malfunctions are detected.

Cr6.4 the proper functioning of the equipment is checked to detect possible malfunctions and ensure its maintenance.

Cr6.5 policies, objectives, methods, and records relating to the efficient use of water and energy of the establishment are identified and applied.

Cr6.6 the energy and water consumption is controlled and recorded, by detecting and analyzing critical areas of consumption and possible leaks.


Cr6.7 waste, both fecal and soapy, waters are managed so that they do not contaminate the environment or affect public health and should be reused whenever feasible.

Media production equipment personal hygiene professional context. Personal protective equipment. Means of cleaning and personal hygiene. Equipment for cleaning, disinfection and disinsectization of facilities. Systems of cleaning, disinfection and sterilization of equipment. Elements of notice and signage. Treatment and disposal of waste equipment. Devices and General signage and emergency equipment. Applied legislation. Documentation of different organisations and public administrations. Environmental management system protocols.

Products and results guarantee of safety and wholesomeness of the activities of hospitality. Facilities and equipment clean, disinfected and in operating condition. Waste in terms of being dumped or evacuated. Applied environmental protection measures. Saving energy, water and reduction of consumption. Recycling, reuse and waste reduction. Proposal for corrective measures. Training of staff. Information to customers and suppliers.

Information used or generated Manual of use of equipment. Procedure manuals, permits and work instructions. Signs of cleaning. Regulatory hygienic-sanitary. Policy and plans of safety and emergency. Records of work and issues. Records of the HACCP system. Description of the productive processes. Inventory and characterization of pollutant sources. Information about products and raw materials from regular consumption in catering. Operating instructions of the treatments of waste or emissions into the atmosphere.







III. formation of the certificate of professionalism module training 1 name: SUPERVISION and execution of techniques applied to masses, CREAMS and fillings code: MF1775_3 level of the professional qualification: 3 associated to the unit's competition: UC1775_3 supervise the implementation and apply the techniques of pre-cooking, processing, conservation and regeneration of masses, creams and fillings.

Duration: 160 hours unit training 1 denomination: SUPERVISION and execution of technical applied to masses code: UF1739 duration: 80 hours reference of competition: this unit training is corresponds with the RP1, RP2, RP3, RP4 and RP5 in it relating to masses.

Capabilities and C1 evaluation criteria: pre-cooking of different genres, based on established work plans and the masses that are going to perform operations.

CE1.1 identify needs of domestic supply of raw materials for their preparation derived from Patisserie offers or specific work plans.

CE1.2 in a practical course of pre-cooking of genres for the masses:-select equipment, machines, tools and tools that should be used in accordance with the operations to be carried out and according to their optimal performance.

-Carry out the operations of cleaning and conditioning of the genera according to the nature of them and using appropriate techniques.

-Perform all sorts of cuts and get all kinds of parts of different genres, making them suitable for their preservation or further elaboration.

CE1.3 argued the importance of obtaining the maximum advantage of the raw materials used in the process, avoiding costs and unnecessary wear.

C2: Analyze, develop and perform different running processes of masses that are suitable for further elaborations, applying different techniques.

CE2.1 describe the elaborations of masses, classifying them according to their most common applications or processes of preparation.

CE2.2 identify needs of elaborations of masses of gastronomic offers, specific diets or different work plans.

CE2.3 deduce the needs of domestic supply of raw materials for the realization of machining of masses of gastronomic offers, specific diets or different work plans.

CE2.4 Select supplies, tools and work equipment necessary to deal with the realization of different preparations of masses.

CE2.5 carry out the operations necessary for the obtaining of the elaborations of masses in the order and time established, using the equipment in accordance with their rules of use and received instructions and in accordance with health and hygiene standards.

CE2.6 propose possible corrective measures based on results obtained in each operation to obtain the quality levels.

CE2.7 argued the importance of maintaining and caring for facilities and equipment, and take full advantage of the raw materials used in the process, avoiding costs and unnecessary wear.

C3: Apply methods for packaging and conservation of raw, semi-finished genres and elaborations of masses, making use or consumption under optimal conditions.

CE3.1 in a so-called practical of packaging and conservation of genres raw, semi-finished and elaborations culinary finished:-select them equipment, machines, useful and tools that is must use in accordance with the operations to perform and depending on your performance optimal.

-Carry out, with them equipment accurate, the operations necessary for the process of conservation or packaging of genres and elaborations culinary.

-Apply rules of control established to evaluate results intermediate and end of each operation, in order obtain a product end in accordance with the level of quality default.

-Apply measures corrective depending on them signals or information received during the process of conservation and in accordance with the instructions received, for the obtaining of a product in perfect conditions for its use later.

CE3.2 justify places of conservation of different products obtained, taking into account different destinations or consumption, the characteristics arising from different systems and hygienic-sanitary regulations.

CE3.3 argue the importance of obtaining the maximum advantage to them materials and products used in the process, avoiding costs and wear unnecessary.

C4: explain and apply methods for the regeneration of genres raw, semi-finished and elaborations of mass finished, ensuring its use or consumption later in conditions optimal.

CE4.1 indicate places appropriate for needs of regeneration of food.

CE4.2 explain those methods and equipment of regeneration of genres raw, preelaboraciones and elaborations of masses finished.

CE4.3 determine the needs of regeneration that require them genres raw, preelaboraciones and elaborations of masses finished depending on the State in that is found and later use.

CE4.4 run the operations previous that need different products in raw, preelaboraciones and elaborations of masass completed, depending on different methods, equipment, destinations or consumption.

CE4.5 carry out the necessary operations of regeneration processes of all kind of products used for the manufacture of masses.

CE4.6 propose and implement measures corrective function of signals or information received during the process of regeneration and in accordance with established protocols, in order to obtain a product in conditions for later use.

CE4.7 argue the importance of getting the maximum out of the materials and products used in the process, avoiding costs and unnecessary wear.

C5: Procedures of monitoring of processes of pre-cooking, processing, packaging, conservation, and regeneration genera raw, semi-finished and finished mass elaborations, controlling the intermediate and final results derived from them.

CE5.1 applying monitoring procedures for handling raw, according to established methods, with all sorts of genres used for the elaboration of masses.

CE5.2 applying monitoring procedures to check the packaging and preservation, according to the established methods, with all sorts of food used for the elaboration of masses.

CE5.3 applying monitoring procedures to check the feedback, according to established methods, with all sorts of food used for the elaboration of masses.

CE5.4 on practical cases of pre-cooking, processing, packaging, preservation and regeneration of feed used for the elaboration of masses:-formulating necessary and clear instructions for the so-called dependent personnel.

-Check that the dependent personal so-called performs its tasks according to established plans and instructions.

-Correct possible deviations from the definition and cost of the product, its standards of treatment and established quality standard, stating or applying corrective measures.

-Provide technical and operational assistance, if necessary, to the dependent personal course.

Contents 1. Management of machinery, equipment and basic kitchenware for the elaboration of masses.

-Machinery, battery, tools, and tools for specific purposes in the elaboration of masses.

-Procedures implementation, regulation and the teams stop: Fundamentals and characteristics.

-First level of equipment and facilities maintenance.

-New technologies for the elaboration of masses.

-Application of techniques, procedures and modes of operation, control, cleaning and maintenance of use characteristic.


-Fundamental features, functions, and most commonly used applications.

-Application of techniques, procedures and modes of operation.

-Control and maintenance characteristic.

2. application of processes of internal sourcing for the elaboration of masses.

-Deduction and calculation of needs of genres.

-Procedures for application and management of genres.

-Formalization of documentation:-worth of orders-part of consumption daily-inventory or control of inventory in stock.

-Execution of regeneration operations requiring the genres.

3. monitoring and development of mass leudadas in pastries - classification and characteristics.

-Critical points in their production: kneading, temperature of the masses, sponge, soaks, fermentation, fermented pastry and cooking.

-Types of dough:-multiple applications, used for pastry dough: - average nights - Petit pain - Swiss - Cristinas - sneakers - braids - Pepitos - Berliners - Donuts - other.

-Puff pastry dough, used for: - Croissant - shells - crowns - horns - Neapolitan - Danish - wedges - Xuxos - other.

-Processing diverse as roscón of Kings, buns and brioche among others.

-Processes and risks in the implementation phases.

-Fundamentals of processes for various types of mass leudadas in pastries.

-Formulations.

-Parameters of control of the different processes of development.

-Major anomalies, causes and possible corrections.

-Applications and final destinations of the fillings.

-Commercial presentations: packaging and labelling.

4 monitoring and processing of batters - classification and characteristics.

-Critical points in their production: beaten, fluff, preparation of flour, mixing, filling and cooking.

-Types:-steamed cakes: Nasturtium and imperial cake.

-Light biscuits: foam or ladyfingers.

-Multipurpose super-lightweight cakes: plates and sponge cake wrap.

-Heavy cakes: Genoese, joconda, franchipan, Russians, sacher, muffins, cakes, and others.

-Processes and risks in the implementation phases.

-Fundamentals of processes of development of the various types of batters.

-Formulations.

-Control of different processes of development parameters.

-Major anomalies, causes and possible corrections.

-Applications and final destinations of the fillings.

-Commercial presentations: packaging and labelling.

5. monitoring and processing of fried - classification and characteristics.

-Critical points in their production: - kneading - rest - shaped - frying - batter or icing.

-Types: - Churros - bones of San Expedito - Pasta orly - Pestiños - Bartolillos - flowers - Fardalejos - others - processes and risks in the implementation phases.

-Fundamentals of processes of development of the various types of fried.

-Formulations.

-Control of different processes of development parameters.

-Major anomalies, causes and possible corrections.

-Applications and final destinations of the fillings.

-Commercial presentations: packaging and labelling.

6. supervision and preparation of pastries-features.

-Types and formulation: - common puff - inverted puff - quick puff - puff pastry half/half - critical points in their production: - kneading - turned - method - development of the puff pastry.

-Applications: - Palms - ties - Bugle beads - millefeuille - tarts - threads - bands of fruit - other - processes and risks in the implementation phases.

-Fundamentals of the processes of the different types of pastries.

-Formulations.

-Control of different processes of development parameters.

-Major anomalies, causes and possible corrections.

-Applications and final destinations of the fillings.

-Commercial presentations: packaging and labelling.

7. monitoring and preparation of pasta - classification and characteristics.

-Critical points in their production: - fillings - foam - cutting - Escudillado - cooking and parts.

-Types:-sleeve smooth or curly pasta.

-Cut pasta: - Sableux - sweet Creek - broken sea - breeze - Flora - others - pasta with their own name: - languages of cat - Texas - tulips - chips - Florentine - cookies - cakes - other - processes and risks in the implementation phases.

-Fundamentals of the processes of the different types of pasta.

-Formulations.

-Control of different processes of development parameters.

-Major anomalies, causes and possible corrections.

-Applications and final destinations of the fillings.

-Commercial presentations: packaging and labelling.

8. control of processes of packaging, conservation, and regeneration of genera raw, semi-finished and finished mass elaborations.

-Feedback: definition.

-Identification of the main systems of feedback: - defrosting of raw materials or products prebuilt - tuning of different products for specific use in machining or processing and recycling of products or preparations of pastry.

-Baked masses and pastes for consumption or use later in other elaborations.

-Kinds of techniques and processes.

-Risk in the execution.

-Applications.

-Conservation systems: - vacuum - cooling - freezing - preservation of non-perishable products: conditioning and basic standards for the storage of products.

-Packaging: definition.

-Identification of the main packaging equipment - modified atmosphere - vacuum.

-Labelling of products: - regulations - implementation according to the same.

-Processes.

-The execution risks - applications.

-Systems/methods of Conservation Association with their suitability for various products and equipment.

-Processes and risks in the implementation phases.

TRAINING unit 2 name: SUPERVISION and execution of techniques applied to CREAMS and fillings.

Code: UF1740 duration: 80 hours referrer of competition: this training unit corresponds to the RP1, RP2, and RP3, RP4 and RP5 in relation to creams and fillings.

Capabilities and evaluation criteria: C1: pre-cooking of different genres, based on established work plans and the creams and fillings that are going to perform operations.

CE1.1 identify needs of domestic supply of raw materials for their preparation derived from Patisserie offers or specific work plans.

CE1.2 in a practical course of pre-cooking of genres for creams and fillings:-select equipment, machines, tools and tools that should be used in accordance with the operations to be carried out and according to their optimal performance.

-Carry out the operations of cleaning and conditioning of the genera according to the nature of them and using appropriate techniques.

-Perform all sorts of cuts and get all kinds of parts of different genres, making them suitable for their preservation or further elaboration CE1.3 argue the importance of obtaining the maximum advantage of the raw materials used in the process, avoiding costs and unnecessary wear.

C2: Analyze, develop and perform different running processes of creams and fillings that are suitable for further elaborations, applying different techniques.

CE2.1 describe the preparations of creams and fillings, classifying them according to their most common applications or processes of preparation.

CE2.2 identify needs of preparations of creams and fillings, gastronomic offers, specific diets or different work plans.

CE2.3 deduce the needs of domestic supply of raw materials for the realization of machining of creams and fillings, gastronomic offers, specific diets or different work plans.

CE2.4 Select supplies, tools and work equipment necessary to deal with the realization of different preparations of creams and fillings.

CE2.5 carry out the operations necessary to obtain the preparations of creams and fillings in the order and time established, using the equipment in accordance with their rules of use and received instructions and in accordance with health and hygiene standards.

CE2.6 propose possible corrective measures based on results obtained in each operation to obtain the quality levels.

CE2.7 argued the importance of maintaining and caring for facilities and equipment, and take full advantage of the raw materials used in the process, avoiding costs and unnecessary wear.

C3: Apply methods for packaging and storage of genera raw, semi-finished and finished preparations of creams and fillings, making their use or consumption later in optimal conditions.

CE3.1 in a so-called practical packaging and preservation of genres raw, semi-finished and finished culinary preparations:-select equipment, machines, tools and tools that should be used in accordance with the operations to be carried out and according to their optimal performance.


-With precise equipment, perform the operations necessary to the process of preservation or packaging of genres and culinary creations.

-Apply control rules to assess intermediate results and the end of each operation, in order to obtain a final product in accordance with the default quality level.

-Apply corrective measures on the basis of signals or information received during the process of conservation and in accordance with the instructions received, to obtain a product in perfect condition for later use.

CE3.2 justify places of conservation of different products obtained, taking into account different destinations or consumption, the characteristics arising from different systems and hygienic-sanitary regulations.

CE3.3 argued the importance of getting the maximum out of the materials and products used in the process, avoiding costs and unnecessary wear.

C4: Explain and apply methods for regeneration of genera raw, semi-finished and finished preparations of creams and fillings, making their use or consumption later in optimal conditions.

CE4.1 indicate places appropriate for needs of regeneration of food.

CE4.2 explain the methods and equipment of regeneration of genres raw, preelaboraciones and elaborations of creams and fillings end you.

CE4.3 determine regeneration needs that require the raw genera, preelaboraciones and preparations of creams and fillings finished depending on the State in which they are and further use.

CE4.4 perform the previous operations that need different products in oil, preelaboraciones and completed preparations of creams and fillings, according to various methods, equipment, destinations or consumption.

CE4.5 make them operations necessary own of processes of regeneration of all type of genres used for the preparation of creams and fillings.

CE4.6 propose and apply measures corrective depending on the signals or information received during the process of regeneration and in accordance with them protocols established, to obtain a product in conditions for its use later.

CE4.7 argue the importance of getting the maximum out of the materials and products used in the process, avoiding costs and unnecessary wear.

C5: Procedures of monitoring of the processes of pre-cooking, processing, packaging, conservation, and regeneration of genera raw, semi-finished and finished preparations of creams and fillings, controlling the intermediate and final results derived from them.

CE5.1 applying monitoring procedures for handling raw, according to established methods, with all sorts of genres employed for the preparation of creams and fillings.

CE5.2 applying monitoring procedures to check the packaging and preservation, according to the established methods, with all sorts of food used for the manufacture of creams and fillings.

CE5.3 applying monitoring procedures to check the feedback, according to established methods, with all sorts of food used for the manufacture of creams and fillings.

CE5.4 on practical cases of pre-cooking, processing, packaging, preservation and regeneration of feed used for the preparation of creams and fillings:-formulating necessary and clear instructions for the so-called dependent personnel.

-Check that the dependent personal so-called performs its tasks according to established plans and instructions.

-Correct possible deviations from the definition and cost of the product, its standards of treatment and established quality standard, stating or applying corrective measures.

-Provide technical and operational assistance, if necessary, to the dependent personal course.

Contents 1. Handling of machinery, equipment and utensils Basic for the preparation of creams and fillings.

-Machinery, battery, tools, and tools for specific purposes in the preparation of creams and fillings.

-Procedures implementation, regulation and the teams stop: Fundamentals and characteristics.

-First level of equipment and facilities maintenance.

-New technologies for the production of creams and fillings.

-Application of techniques, procedures and modes of operation, control, cleaning and maintenance of use characteristic.

-Fundamental features, functions, and most commonly used applications.

-Application of techniques, procedures and modes of operation.

-Control and maintenance.

2. application of procurement processes internal to the preparation of creams and fillings - deduction and calculation of needs of genres.

-Procedures for application and management of genres.

-Formalisation of documentation: - orders - worth part of daily intakes - inventory or inventory stock control.

-Execution of regeneration operations requiring the genres.

3. monitoring and preparation of creams - classification and characteristics.

-Critical points in their production: - handling of raw materials - mixed - cooking and cooling.

-Types:-cream pastry and its derivatives.

-Butter creams.

-Crème anglaise.

-Cream Saint Honoré.

-Processes and risks in the implementation phases.

-Fundamentals of the processes of the different types of creams.

-Formulations.

-Control of different processes of development parameters.

-Major anomalies, causes and possible corrections.

-Applications and final destinations of the fillings.

-Commercial presentations: packaging and labelling.

4. supervision and preparation of fillings-classification and characteristics.

-Critical points in their production: - handling of raw materials - mixed - cooking and cooling.

-Types:-sweets:-yolk pastry.

-Chantilly.

-Truffles, raw and cooked.

-Praline cream.

-Salted: - Béchamel - tomato and - Smoothie for quiche.

-Processes and risks in the implementation phases.

-Fundamentals of processes of the different types of fillings.

-Formulations.

-Control of different processes of development parameters.

-Major anomalies, causes and possible corrections.

-Applications and final destinations of the fillings.

-Commercial presentations: packaging and labelling.

5. control of the processes of packaging, conservation, and regeneration of genera raw, semi-finished and elaborations of creams and fillings finished.

-Feedback: definition.

-Identification of the main systems of feedback: - defrosting of raw materials or products prebuilt - tuning of different products for specific use in machining or processing and recycling of products or preparations of pastry.

-Kinds of techniques and processes.

-Risk in the execution.

-Applications.

-Conservation systems: vacuum, refrigeration or freezing.

-Conservation of non-perishable products: conditioning and basic standards for the storage of products.

-Packaging: definition.

-Identification of the main packaging equipment: - modified atmosphere - vacuum.

-Labelling of products: regulations and implemented according to the same.

-Processes. Risks in the implementation. Applications.

-Systems/methods of Conservation Association with their suitability for various products and equipment.

-Processes and risks in the implementation phases.

Methodological guidelines to access the training unit 2, 1 training unit should have been overcome.



Criteria for access for students will be those laid down in article 4 of the Royal Decree governing the certificate of professionalism of the professional family accompanies to which this annex.

TRAINING module 2 name: SUPERVISION and execution of techniques applied to ice CREAMS and SEMIFREDDO code: MF1776_3 level of professional qualification: 3 associated to the unit's competition: UC1776_3 supervise the implementation and preelaborar, develop, conserve and regenerate ice cream and mousse duration: 80 hours capabilities and evaluation criteria: C1: pre-cooking of different genres, based on established work and plan of the ice creams and semifreddo that are going to perform operations.

CE1.1 identify needs of domestic supply of raw materials for their preparation, derived from Patisserie offers or specific work plans.

CE1.2 in a practical course of pre-cooking of genres for ice creams and semifreddo:-select equipment, machines, tools and tools that should be used in accordance with the operations to be carried out and according to their optimal performance.

-Carry out the operations of cleaning and conditioning of the genera according to the nature of them and using appropriate techniques.

-Perform all sorts of cuts and get all kinds of parts of different genres, making them suitable for their preservation or further elaboration.

CE1.3 argued the importance of obtaining the maximum advantage of the raw materials used in the process, avoiding costs and unnecessary wear.

C2: Analyze, develop and perform different running processes of ice creams and semifreddo which are suitable for consumption or further processing, using different techniques.


CE2.1 describe the preparations of ice creams and semifreddo, classifying them according to their most common applications or processes of preparation.

CE2.2 identify needs of elaborations of ice creams and semifreddo, gastronomic offers, specific diets or certain work plans.

CE2.3 deduce the needs of domestic supply of raw materials for the realization of gastronomic offers, specific diets or certain work plans.

CE2.4 Select supplies, tools and work equipment necessary to deal with the realization of different preparations of ice creams and semifreddo.

CE2.5 carry out the necessary operations to obtain ice creams and semifreddo in the order and time set and using the equipment in accordance with their rules of use or instructions received and in accordance with health and hygiene standards.

CE2.6 propose possible corrective measures based on results obtained in each operation to obtain the quality levels.

CE2.7 argue the importance of keep and care for them facilities and them equipment, and get the maximum advantage to them materials raw used in the process, avoiding costs and wear unnecessary.

C3: apply methods for the conservation and packaging of genres raw, semi-finished and ice cream and mousse finished, ensuring its use or consumption later in conditions best.

CE3.1 in a practical course of conservation and packaging of raw knitwear, preelaboraciones and ice creams and semifreddo finished:-select equipment, machines, tools and tools that should be used in accordance with the operations to be carried out and according to their optimal performance.

-The precise equipment, perform the operations necessary for the process of preservation or packaging of genres and ice creams and semifreddo.

-Apply control rules to assess intermediate results and the end of each operation, in order to obtain a final product in accordance with the default quality level.

-Apply measures corrective depending on them signals or information received during the process of conservation and in accordance with the instructions received, for the obtaining of a product in conditions for its use later.

CE3.2 justify the place of preservation of the products obtained by taking into account different destinations or consumption, the characteristics arising from different systems and hygienic-sanitary regulations.

CE3.3 argued the importance of getting the maximum out of the materials and products used in the process, avoiding costs and unnecessary wear.

C4: Explain and apply methods for regeneration of genera raw, semi-finished products and ice creams and semifreddo finished, making their use or consumption later in optimal conditions.

CE4.1 indicate places appropriate for needs of regeneration of food.

CE4.2 explain the methods and equipment for regeneration.

CE4.3 explicit feedback needs requiring the genres and the semifreddo depending on the State in which they are and further use.

CE4.4 perform the previous operations requiring products in oil, preelaboraciones and finished semifreddo, based on different methods, equipment, destinations or consumption.

CE4.5 carry out the necessary operations processes for the regeneration of all types of raw knitwear, preelaboraciones and finished semifreddo.

CE4.6 propose and apply corrective measures on the basis of signals or information received during the regeneration process and in accordance with established protocols, to obtain a product in perfect condition for later use.

CE4.7 argue the importance of getting the maximum out of the materials and products used in the process, avoiding costs and unnecessary wear.

C5: Procedures of monitoring of the processes of handling, storage, packaging and regeneration of crude genres, preelaboraciones as well as ice creams and semifreddo finished, controlling the intermediate and final results derived from them.

CE5.1 apply control procedures for handling raw, according to established methods, with all sorts of genres intended for the production of ice creams and semifreddo.

CE5.2 apply procedures of control to check the packaging and conservation, according to the methods established, of all class of icy and mousse.

CE5.3 apply control procedures to check the regeneration, according to the methods established, all kind of semifreddo.

CE5.4 in case studies of processes of handling, packaging, preservation and regeneration of ice creams and semifreddo:-formulating necessary and clear instructions for the so-called dependent personnel.

-Check that the dependent personal so-called performs its tasks according to established plans and instructions.

-Correct possible deviations from the definition and cost of the product, its standards of treatment and established quality standard, stating or applying corrective measures.

-Provide technical and operational assistance to the so-called dependent personnel.

Contents: 1. management of machinery, equipment and basic utensils for the preparation of ice creams and semifreddo.

-Machinery, battery, tools, and tools for specific purposes in the preparation of ice creams and semifreddo.

-Procedures implementation, regulation and the teams stop: Fundamentals and characteristics.

-First level of equipment and facilities maintenance.

-New technologies for the production of ice creams and semifreddo.

-Application of techniques, procedures and modes of operation, control, cleaning and maintenance of use characteristic.

-Fundamental features, functions, and most commonly used applications.

-Application of techniques, procedures and modes of operation.

-Control and maintenance.

2. application of processes of internal sourcing for the preparation of ice creams and semifreddo - deduction and calculation of needs of genres.

-Procedures for application and management of genres.

-Formalisation of documentation: - orders - worth part of daily intakes - inventory or inventory stock control.

-Execution of regeneration operations requiring the genres.

3. monitoring and processing of ice cream - definition. Classification and characteristics:-ice cream: cream, fruits, praline or nougat, chocolate, wine or liquor, and others.

-Sorbets: citrus and non-citrus fruits.

-Biscuit glace and perfect.

-Processes and risks in the implementation phases.

-Critical points in their production: - sanitizing, pasteurization - homogenizing - maturation - ice cream.

-Fundamentals of the processes of the different types of ice cream.

-Formulations.

-Control of different processes of development parameters.

-Major anomalies, causes and possible corrections.

-Applications and final destinations of the fillings.

-Commercial presentations: packaging and labelling.

4 monitoring and processing of semifreddo - definition. Classification and characteristics:-fruits semifreddo: Bavarois.

-Of praline and chocolate semifreddo: Mouses.

-Mousse of crema: millefeuille.

-Critical points in their production: - handling of ingredients - cooking of base creams - cooled down - mixed with sparkling agent: cream or clear - preparation and filling of the mould.

-Processes and risks in the implementation phases.

-Fundamentals of processes of development of the various types of semifreddo.

-Formulations.

-Control of different processes of development parameters.

-Major anomalies, causes and possible corrections.

-Applications and final destinations of the fillings.

-Commercial presentations: packaging and labelling.

5. control of processes of packaging, conservation, and regeneration of genera raw, semi-finished and elaborations of ice creams and semifreddo finished.

-Feedback: definition.

-Identification of the main systems of feedback: - defrosting of raw materials or products prebuilt - tuning of different products for specific use in machining or processing and recycling of products or preparations of pastry.

-Kinds of techniques and processes.

-Risk in the execution.

-Applications.

-Conservation systems: vacuum, refrigeration or freezing.

-Conservation of non-perishable products: conditioning and basic standards for the storage of products.

-Packaging: definition.

-Identification of the main packaging equipment: modified atmosphere, vacuum packed.

-Labelling of products: regulations and implemented according to the same.

-Processes. Risks in the implementation. Applications.

-Systems/methods of Conservation Association with their suitability for various products and equipment.

-Phases of processes and risks in running...



Criteria for access for students will be those laid down in article 4 of the Royal Decree governing the certificate of professionalism of the professional family accompanies to which this annex.

TRAINING module 3 name: SUPERVISION and execution of techniques applied to products of confectionery and chocolate code: MF1777_3 level of the professional qualification: 3 associated to the unit's competition: UC1777_3 supervise the implementation and preelaborar, develop, conserve and regenerate confectionery and chocolates


Duration: 100 hours training unit 1 name: SUPERVISION and execution of techniques applied to products of confectionery.

Code: UF1741 duration: 50 hours reference of competition: this unit training is corresponds with the RP1, RP2, RP3 and RP4, in what reference to products of confectionery.

Capabilities and criteria of evaluation: C1: perform the operations of pre-cooking of different genera, depending on the plan of work established and of them products of confectionery that is go to perform.

CE1.1 identify needs of domestic supply of raw materials for their preparation derived from Patisserie offers or specific work plans.

CE1.2 in a practical course of pre-cooking of confectionery products:-select equipment, machines, tools and tools that should be used in accordance with the operations to be carried out and according to their optimal performance.

-Perform the operations of cleaning and conditioning of them genres in accordance with the nature of them themselves and using them technical appropriate.

-Perform all type of cuts and get all type of parts of different genres, leaving them fit for their conservation or later development.

CE1.3 argued the importance of obtaining the maximum advantage of the raw materials used in the process, avoiding costs and unnecessary wear.

C2: Analyze, tune and perform various processes of implementation of confectionery products in such a way that they are suitable for consumption or further processing, using different techniques.

CE2.1 describe the elaborations of confectionery, classifying them according to their most common applications or processes of preparation.

CE2.2 identify needs of elaborations of confectionery, gastronomic offers, specific diets or certain work plans.

CE2.3 deduce the needs of domestic supply of raw materials for the realization of gastronomic offers, specific diets or certain work plans.

CE2.4 Select supplies, tools and work equipment necessary to deal with the realization of different products of confectionery.

CE2.5 carry out the operations necessary to obtain products of confectionery in the order and time established, using the equipment in accordance with their rules of use or instructions received and in accordance with health and hygiene standards.

CE2.6 propose possible corrective measures based on results obtained in each operation to obtain the quality levels.

CE2.7 argued the importance of maintaining and caring for facilities and equipment, and take full advantage of the raw materials used in the process, avoiding costs and unnecessary wear.

C3: apply methods for the packaging and conservation of genres raw, preelaboraciones and products of confectionery finished, ensuring its use or consumption later in conditions best.

CE3.1 in a practical course of packaging and preservation of raw genera, preelaboraciones and confectionery products:-select equipment, machines, tools and tools that should be used in accordance with the operations to be carried out and according to their optimal performance.

-The precise equipment, perform the operations necessary for the process of packaging and preservation of confectionery and chocolates.

-Apply control rules to assess intermediate results and the end of each operation, in order to obtain a final product in accordance with the default quality level.

-Apply corrective measures on the basis of signals or information received during the process of conservation and in accordance with the instructions received, to obtain a product in conditions for later use.

CE3.2 justify the place of preservation of the products obtained by taking into account different destinations or consumption, the characteristics arising from different systems and hygienic-sanitary regulations.

CE3.3 argued the importance of getting the maximum out of the materials and products used in the process, avoiding costs and unnecessary wear.

C4: Explain and apply methods for regenerating raw genera and preelaboraciones, as well as confectionery finished, making their use or consumption later in optimal conditions.

CE4.1 indicate places suitable for needs of regeneration of raw knitwear and preelaboraciones, as well as finished confectionery products.

CE4.2 explain the methods and equipment for regeneration of raw knitwear and preelaboraciones, as well as finished confectionery products.

CE4.3 determine the needs of regeneration required genres and products of confectionery, depending on the State in which they are and further use.

CE4.4 perform the previous operations that need different finished products in oil, preelaboraciones and confectionery products, according to various methods, equipment, destinations or consumption.

CE4.5 carry out the necessary operations of regeneration processes of all kinds of raw knitwear, preelaboraciones and finished confectionery products.

CE4.6 propose and apply corrective measures on the basis of signals or information received during the regeneration process and in accordance with established protocols, to obtain a product in perfect condition for later use.

CE4.7 argue the importance of getting the maximum out of the materials and products used in the process, avoiding costs and unnecessary wear.

C5: Procedures of monitoring of the processes of handling, storage, packaging and regeneration of crude genera and preelaboraciones, as well as finished confectionery products, controlling the intermediate and final results derived from them.

CE5.1 applying monitoring procedures for handling raw, according to established methods, with all sorts of genres intended for the manufacture of confectionery.

CE5.2 applying monitoring procedures to check the packaging and preservation, according to the methods established, of all kinds of confectionery.

CE5.3 applying monitoring procedures to check the regeneration, according to the methods established, of all kinds of confectionery.

CE5.4 in case studies of processes of handling, packaging, preservation and regeneration of confectionery products:-formulating necessary and clear instructions for the so-called dependent personnel.

-Check that the dependent personal so-called performs its tasks according to established plans and instructions.

-Correct possible deviations from the definition and cost of the product, its standards of treatment and established quality standard, stating or applying corrective measures.

-Provide technical and operational assistance to the so-called dependent personnel.

Contents: 1. management of machinery, equipment and basic kitchenware for the manufacture of confectionery.

-Machinery, battery, supplies and tools for specific purposes in the manufacture of confectionery.

-Procedures implementation, regulation and the teams stop: Fundamentals and characteristics.

-Maintenance of first level of equipment and facilities.

-New technologies for the production of confectionery products.

-Application of techniques, procedures and modes of operation, control, cleaning and maintenance of use characteristic.

-Fundamental features, functions, and most commonly used applications.

-Application of techniques, procedures and modes of operation.

-Control and maintenance.

2. application of processes of internal procurement for the manufacture of confectionery - deduction and calculation of needs of genres.

-Procedures for application and management of genres.

-Formalisation of documentation: - orders - worth part of daily intakes - inventory or inventory stock control.

-Execution of regeneration operations requiring the genres.

3. monitoring and preparation of sweets and toffes.

-Definition and characteristics of the sugar and sweeteners.

-Classification of sugars:-sucrose (common sugar).

-Invert sugar.

-Invert sugar syrup.

-Liquid invert sugar.

-Glucose.

-Dextrose.

-Sorbitol.

-Fructose.

-Honey.

-The isomalt.

-The muscovado sugar.

-Sugar: points and applications.

-Speculum point.

-Point of loose thread.

-Regular thread point.

-Strand strong point.

-Point of loose ball or globe.

-Safe ball point.

-Soft caramel point.

-Candy strong point.

-Blonde candy point.

-Critical points in their production.

-Formulations.

-Processing and various applications such as:-lollipops.

-Candy.

-Toffes.

-Commercial presentations: packaging and labelling.

-Conditions of conservation and regeneration treatments.

4 supervision and preparation of confectionery products.

-Jams, marmalades and jellies.

-Classification and characteristics.

-Critical points in their production: raw materials handling, mixing, cooking and cooling.

-Types:-fruit: peach, apricot, Orange, strawberry, plum and others.

-Vegetables: Tomato, onion, and others.

-Processes and risks in the implementation phases.


-Fundamentals of the processes of elaboration of the different types of jams, jams and jellies.

-Formulations.

-Products brix level.

-Control of different processes of development parameters.

-Major anomalies, causes and possible corrections.

-Applications and final destinations of jams, marmalades, and fills.

-Commercial presentations: packaging and labelling.

-Nougat.

-Classification and characteristics.

-Critical points in their production: - handling of raw materials - mixed - cooking - coagulation of the nougat - Unmolding - types: - nougat - soft nougat.

-Nougat different: nougat of coco, Nougat of pralines, truffled, Nougat, nougat, Brown icing.

-Processes and risks in the implementation phases.

-Fundamentals of processes of the different types of fillings.

-Formulations.

-Control of different processes of development parameters.

-Major anomalies, causes and possible corrections.

-Applications and final destinations of the fillings.

-Commercial presentations: packaging and labelling.

-Marzipan.

-Classification and characteristics.

-Critical points in their production: - handling of raw materials - mixed - cooking - cooling.

-Based products and derivatives of the marzipan:-base marzipan.

-Marquesas.

-Figurines for Christmas.

-Pies and pastries of gloria.

-Soto marzipan.

-Eels.

-Panellets.

-Processes and risks in the implementation phases.

-Fundamentals of processes of development of the various types of marzipan.

-Formulations.

-Control of different processes of development parameters.

-Major anomalies, causes and possible corrections.

-Applications and final destinations of marzipan and its derivatives.

-Commercial presentations: packaging and labelling.

5. control of processes of packaging, conservation, and regeneration of genera raw, semi-finished and elaborations of confectionery products.

-Feedback: definition.

-Identification of the main systems of feedback:-defrosting of raw materials or prebuilt products.

-Implementation of different products for use concrete in machining or processing and recycling of products or pastry elaborations.

-Kinds of techniques and processes.

-Risk in the execution.

-Applications.

-Conservation systems: vacuum, refrigeration or freezing.

-Conservation of non-perishable products: conditioning and basic standards for the storage of products.

-Packaging: definition.

-Identification of the main packaging equipment: modified atmosphere, vacuum packed.

-Labelling of products: regulations and implemented according to the same.

-Processes. Risks in the implementation. Applications.

-Systems/methods of Conservation Association with their suitability for various products and equipment.

-Processes and risks in the implementation phases.

TRAINING unit 2 name: SUPERVISION and execution of techniques applied to CHOCOLATES.

Code: UF1742 duration: 50 hours referrer of competition: this training unit corresponds to the RP1, RP2 and RP3 RP4, in relation to chocolates.

Capabilities and evaluation criteria: C1: pre-cooking of different genera, depending on the plan in place and chocolates that are going to perform operations.

CE1.1 identify needs of domestic supply of raw materials for their preparation derived from Patisserie offers or specific work plans.

CE1.2 in a practical course of pre-cooking of confectionery and chocolates:-select equipment, machines, tools and tools that should be used in accordance with the operations to be carried out and according to their optimal performance.

-Carry out the operations of cleaning and conditioning of the genera according to the nature of them and using appropriate techniques.

-Perform all sorts of cuts and get all kinds of parts of different genres, making them suitable for their preservation or further elaboration.

CE1.3 argued the importance of obtaining the maximum advantage of the raw materials used in the process, avoiding costs and unnecessary wear.

C2: Analyze, develop and perform different chocolates-running processes in such a way that they are suitable for consumption or further processing, using different techniques.

CE2.1 describe the elaborations of chocolates, classifying them according to their most common applications or processes of preparation.

CE2.2 identify needs of elaborations of chocolates, gastronomic offers, specific diets or certain work plans.

CE2.3 deduce the needs of domestic supply of raw materials for the realization of gastronomic offers, specific diets or certain work plans.

CE2.4 Select supplies, tools and work equipment necessary to deal with the realization of different chocolate products.

CE2.5 carry out the operations necessary for the production of chocolates in the order and time established, using the equipment in accordance with their rules of use or instructions received and in accordance with health and hygiene standards.

CE2.6 propose possible corrective measures based on results obtained in each operation to obtain the quality levels.

CE2.7 argued the importance of maintaining and caring for facilities and equipment, and take full advantage of the raw materials used in the process, avoiding costs and unnecessary wear.

C3: Apply to the packaging and preservation methods and genres raw, preelaboraciones and chocolates finished products, ensuring their use or consumption later in optimal conditions.

CE3.1 in a practical course of packaging and preservation of raw knitwear, preelaboraciones and chocolate products:-select equipment, machines, tools and tools that should be used in accordance with the operations to be carried out and according to their optimal performance.

-Carry out, with them equipment accurate, the operations necessary for the process of packaging and conservation of products of confectionery and chocolates.

-Apply rules of control established to evaluate results intermediate and end of each operation, in order obtain a product end in accordance with the level of quality default.

-Apply measures corrective depending on them signals or information received during the process of conservation and in accordance with the instructions received, for the obtaining of a product in conditions for its use later.

CE3.2 justify the place of conservation of them products obtained taking in has different destinations or consumption, them features derived from different systems and the regulatory hygienic-sanitary.

CE3.3 argued the importance of getting the maximum out of the materials and products used in the process, avoiding costs and unnecessary wear.

C4: explain and apply methods for the regeneration of genres raw and preelaboraciones, as well as of products of chocolates finished, ensuring its use or consumption later in conditions best.

CE4.1 indicate places appropriate for needs of regeneration of genres raw and preelaboraciones, as well as of products of chocolates finished.

CE4.2 explain those methods and equipment of regeneration of genres raw and preelaboraciones, as well as of products of chocolates finished.

CE4.3 determine the needs of regeneration that require them genres and them products of chocolates, depending on the State in that is found and later use.

CE4.4 run the operations previous that need different products in raw, preelaboraciones and products of chocolates finished, depending on different methods, equipment, destinations or consumption.

CE4.5 carry out the operations necessary own of processes of regeneration of all type of genres raw, preelaboraciones and products of chocolates finished.

CE4.6 propose and apply corrective measures on the basis of signals or information received during the regeneration process and in accordance with established protocols, to obtain a product in perfect condition for later use.

CE4.7 argue the importance of getting the maximum out of the materials and products used in the process, avoiding costs and unnecessary wear.

C5: Procedures for supervision of the handling processes, conservation, packaging and regeneration of crude genera and preelaboraciones, as well as finished chocolates products, controlling the intermediate and final results derived from them.

CE5.1 applying monitoring procedures for handling raw, according to established methods, with all sorts of genres intended for the manufacture of chocolate products.

CE5.2 applying monitoring procedures to check the packaging and preservation, according to the methods established, with all sorts of chocolate products.

CE5.3 applying monitoring procedures to ensure regeneration, according to the methods established, with all sorts of chocolate products.

CE5.4 in case studies of processes of handling, packaging, preservation and regeneration of chocolates products:-formulating necessary and clear instructions for the so-called dependent personnel.


-Check that the dependent personal so-called performs its tasks according to established plans and instructions.

-Correct possible deviations as regards the definition and cost of the product, its standards of treatment and the standard of quality established, indicating or applying them measures corrective.

-Provide technical and operational assistance to the so-called dependent personnel.

Contents: 1. management of machinery, equipment and basic utensils for making chocolates.

-Machinery, battery, tools, and tools for specific purposes in the manufacture of chocolates.

-Procedures implementation, regulation and the teams stop: Fundamentals and characteristics.

-First level of equipment and facilities maintenance.

-New technologies for the production of chocolate.

-Application of techniques, procedures and modes of operation, control, cleaning and maintenance of use characteristic.

-Fundamental features, functions, and most commonly used applications.

-Application of techniques, procedures and modes of operation.

-Control and maintenance.

2. application of processes of procurement internal for the production of chocolates-deduction and calculation of needs of genres.

-Procedures for application and management of genres.

-Formalisation of documentation: - orders - worth part of daily intakes - inventory or inventory stock control.

-Execution of regeneration operations requiring the genres.

3. chocolate coating - definition, composition and characteristics.

-The manufacture of chocolate. Processes: - Harvest - fermentation - drying - storage - mixing - roasting - grinding - mixing and kneading - the refined and the conchado - tempering process. Critical points in their treatment: temperature curve.

-Commercial presentations: packaging and labelling.

4 supervision and preparation of sweets and chocolate pieces.

-Chocolates - Definition and classification:-trimmed chocolates.

-Molded chocolates.

-Grape varieties: - Guianduja chocolates - chocolates of tea - Pralines - orange - flower - spirits - spices - herbs - other.

-Points critical in your treatment:-preparation of nuclei and stuffed-tempered-preparation of those molds-technical of bathed.

-Phases of the processes and risks in the execution.

-Fundamentals of processes of the different types of chocolates.

-Formulations.

-Control of different processes of development parameters.

-Major anomalies, causes and possible corrections.

-Applications and final destinations of the chocolates.

-Commercial presentations: packaging and labelling.

-Chocolate pieces - definition and classification:-figurines and monas de pascua.

-Lollipops.

-Tablets and nougat.

-Critical points in their treatment: - preparation of cores and fillers - Atemperado - preparation of moulds - bathed techniques and assembled parts.

-Processes and risks in the implementation phases.

-Fundamentals of the processes of elaboration of the different types of parts of chocolate.

-Formulations.

-Control of different processes of development parameters.

-Major anomalies, causes and possible corrections.

-Applications and final destinations of the fillings.

-Commercial presentations: packaging and labelling.

5. control of processes of packaging, conservation, and regeneration of genera raw, semi-finished and finished chocolates elaborations.

-Feedback: definition.

-Identification of the main systems of feedback: - defrosting of raw materials or products prebuilt - tuning of different products for specific use in machining or processing and recycling of products or preparations of pastry.

-Kinds of techniques and processes.

-Risk in the execution.

-Applications.

-Conservation systems: vacuum, refrigeration or freezing.

-Conservation of non-perishable products: conditioning and basic standards for the storage of products.

-Packaging: definition.

-Identification of the main packaging equipment: modified atmosphere, vacuum packed.

-Labelling of products: regulations and implemented according to the same.

-Processes. Risks in the implementation. Applications.

-Systems/methods of Conservation Association with their suitability for various products and equipment.

-Processes and risks in the implementation phases.

Methodological guidelines to access the training unit 2, 1 training unit should have been overcome.





Criteria for access for students will be those laid down in article 4 of the Royal Decree governing the certificate of professionalism of the professional family accompanies to which this annex.

TRAINING module 4 name: SUPERVISION and execution of finishing operations and presentation of BAKERY products.

Code: MF1778_3 level of professional qualification: 3 associated to the unit's competition: UC1778_3 monitor and carry out operations of finishing and presentation of bakery products.

Duration: 50 hours capabilities and evaluation criteria: C1: organizing the process of internal provision of genres, preelaboraciones and necessary preparations according to certain production plans.

CE1.1 calculate the needs of gender, preelaboraciones and preparations to deal with certain production plans, specifying quality levels.

CE1.2 formalize the necessary documentation to apply for internal supply of genera of the departments that apply.

CE1.3 in a practical course of internal supply:-make the genres in accordance with hygienic-sanitary provision, in the order and time preset.

-Use the appropriate means for internal transport and handling operations in such a way that the products are not damaged or the conditions of work and safety is alters.

-Justify the place of deposit of genres and basic developments taking into account the destination and consumption assigned, the instructions received and the hygienic-sanitary regulations.

-Decide on possible corrective measures, on the basis of the results obtained in each of the operations, to obtain the default levels of quality.

C2: Develop processes of finished and packaging of bakery products, applying the techniques inherent to each process.

Factsheet CE2.1 describe significant products of pastry shop explaining the most important phases of development, classes and results obtained.

CE2.2 identify supplies, tools and equipment needed, by selecting the suitable to develop the plan of production.

CE2.3 make regeneration operations that require raw materials and basic preparations, by controlling the results from signals and information generated during the process.

CE2.4 run the operations necessary to make pastry according to recipes products basis or procedures that replaced them.

CE2.5 propose possible corrective measures on the basis of the results obtained in each one of the elaborations, in such a way to achieve the previously set quality standard.

CE2.6 differentiate the different stages of the process of elaboration and products receive a treatment of conservation for consumption in future time or use in subsequent processing.

CE2.7 recognize the main problems of the application of the cold in different elaborations, relating the anomalies or differences observed in the final product.

CE2.8 in a practical course of finishing and packaging of bakery products:-carry out the necessary operations for packaging processes of the preparations, in accordance with their status, methods and equipment selected, following the correct order, following the defined instructions and in accordance with hygienic-sanitary regulations.

-Apply control rules to assess intermediate resulta¬dos and end of each operation, in order to obtain final products according to quality prediction-finished levels.

CE2.9 justify the methods or places of storage and conservation more appropriate for the products obtained, taking into account the destination and consumption assigned, features derived from nature and the hygienic-sanitary regulations.

C3: Design and make decorations for confectionery products by applying graphic and decorative techniques.

CE3.1 choose or create shapes and decoration motifs, applying creativity and imagination.

CE3.2 Select graphic techniques for carrying out graphic sketches or models.

CE3.3 deduced variations in design according to criteria such as size, raw materials that are going to be used, shape, color and smell among others.

CE3.4 perform graphic sketches or models by applying the techniques required.

CE3.5 choose culinary genres and other materials that are suitable for the application of the selected decorative technique and the consequent realization of the decorative motif designed in advance.

CE3.6 perform in accordance with the graphic model designed decorative motifs or other sources of inspiration.


CE3.7 justified needs of finish according to the definition of the product, service, instructions received or, where appropriate, form of marketing.

CE3.8 operations of decoration needed so as to obtain a finished product that meets the quality standard default.

C4: Procedures of monitoring of production processes, presentation and conservation of all types of bakery products, controlling the intermediate and final results derived from them.

CE4.1 apply control procedures established for selection and procurement to make bakery products.

CE4.2 apply control procedures for checking the preparation of pastry elaborations.

CE4.3 apply control procedures to check the decoration of pastry elaborations.

CE4.4 apply control procedures to verify the conservation of pastry products.

-Formulate necessary and clear instructions for the so-called personal collaborator.

-Check that the so-called personal collaborator carried out their duties in accordance with established plans and instructions and in accordance with the rules of safety and hygiene.

-Provide technical and operational assistance to the so-called personal collaborator.

Contents: 1. application of processes of internal sourcing for the execution of finishing and presentation of bakery products operations - deduction and calculation of needs of genres.

-Procedures for application and management of genres.

-Formalization of documentation:-worth of orders-part of consumption daily-inventory or control of inventory in stock.

-Execution of regeneration operations requiring the genres.

2. supervision of processing specific to the finish and presentation of desserts-sources of information and bibliography.

-Classification, description and applications:-glazed.

-Meringues.

-Coverage paints.

-Jellies.

-Syrups and bathrooms.

-Phases of processes, risks in the implementation and control of results.

-Realization of operations necessary for the obtaining of preparations specific, by applying the respective techniques and procedures of execution and control.

-Justification and implementation of possible variations.

3. monitoring of decoration and exhibition of pastry elaborations - needs of finish depending on processing, marketing mode and type of service.

-Standards and basic organoleptic combinations.

-Realization of decorative motifs:-decorations with Couverture chocolate: glazed and chocolate baths.

-Sugar decorations: cake, glaze, fondant, blown caramel and almond crunch and others.

-Decorations with marzipan: figurines, covering of cakes, tarts, and others.

-Decorations with fruit: Fruit carving.

-Theory and assessment of the colour in pastry.

-Contrast and harmony.

-Taste, color and sensations.

-Drawing applied to pastries: instruments, utensils and materials of more widespread use. Design of graphic techniques appropriate sketches and models.

-Experimentation and evaluation of results.

4. control of processes of packaging, conservation, and regeneration of genera raw, semi-finished and decorations of pastry elaborations.

-Feedback: definition.

-Identification of the main systems of feedback: - defrosting of raw materials or products prebuilt - tuning of different products for specific use in machining or processing and recycling of products or preparations of pastry.

-Kinds of techniques and processes.

-Risk in the execution.

-Applications.

-Conservation systems: vacuum, refrigeration or freezing.

-Conservation of non-perishable products: conditioning and basic standards for the storage of products.

-Packaging: definition.

-Identification of the main packaging equipment: modified atmosphere, vacuum packed.

-Labelling of products: regulations and implemented according to the same.

-Processes. Risks in the implementation. Applications.

-Systems/methods of Conservation Association with their suitability for various products and equipment.

-Processes and risks in the implementation phases.



Criteria for access for students will be those laid down in article 4 of the Royal Decree governing the certificate of professionalism of the professional family accompanies to which this annex.

TRAINING module 5 denomination: PROVISIONING in PASTRY code: MF1779_3 level of the professional qualification: 3 associated to the UC: UC1779_3: manage processes of provisioning at Patisserie duration: 60 hours capabilities and evaluation criteria: C1: classifying and evaluating the genres used in confectionery raw materials according to organoleptic, nutritional, characteristics of quality and possibilities of intervention in the gastronomic offers.

CE1.1 identify and characterize own bakery food raw materials, describing their physical characteristics, such as shape, color, size, and others, and its gastronomic qualities, as basic culinary applications, organoleptic characteristics, needs of pre-cooking and conservation needs.

CE1.2 characterization of bakery raw materials from the nutritional point of view, using tables of composition of elements.

CE1.3 describe the usual formulas of presentation and marketing of culinary commodities of pastry, indicating qualities, characteristics and needs of regeneration and conservation.

CE1.4 identify places suitable for conservation needs and techniques applicable to regeneration of different culinary raw materials of pastry needs.

CE1.5 describe the characteristics and criteria of quality food used as raw materials in pastry.

CE1.6 starting from gastronomic offers, develop guidelines for quality and technical specification sheets, using the correct terminology and including the information necessary to determine the level of quality of the raw materials and carry out the control of reception.

C2: Analyze and define processes of procurement, receiving and storage of beverages, raw and semi-finished genres, culinary preparations and other materials, specifying the measures and instruments of control, and apply them.

CE2.1 explain and specify processes and common methods of identifying needs for the supply of goods used in pastry.

CE2.2 explain and specify systems and common processes of reception of bakery goods, describing the necessary operations according to the status or nature of them and the destination or assigned consumption.

CE2.3 compare systems and common processes for storage and internal distribution of culinary genres, drinks and other materials for confectionery.

CE2.4 define processes of quality control applicable to the reception and storage that include:-identification of the hygienic-sanitary regulations.

-The identification of the instruments and control devices.

-Operations, phases or necessary control tests.

-The description of the factors cause and effect involved in the variability of the characteristics of quality.

-The procedures of evaluation of the quality of supplies for its acceptance in headings or sections.

CE2.5 explain and achieve common processes for storage and distribution of food, beverages and other materials of confectionery that include:-the definition of systems, showing equipment needs, sort and comparative advantages based on the main types of food, beverages and other materials.

-The design of routes of internal distribution, optimizing time and resources available.

CE2.6 in practical cases of management of procurement and warehouse control:-identify potential sources of supply.

-Develop the necessary process for provisioning, formalizing the relevant documents.

-Develop the process of reception and control of genres according to established methods.

-Develop procedures for the management of food and beverage store own Patisserie.

-Apply computer programs of management and control of warehouses of food and beverage of pastry.

CE2.7 apply provisioning systems environmental protection practices so that is conducive to the reuse, recycling and reduction of waste.

C3: Formalize and control inventories of goods, utensils, furniture and equipment for the production of pastry to know your amount and degree of rotation and conservation.

CE3.1 compare systems and common processes of control and assessment of inventories of culinary genres, drinks and other necessary materials in pastry.

CE3.2 justify procedures for rating stocks and low economically, as well as to make replacement and repayment plans.

CE3.3 propose plans for replacement and depreciation in the short, medium and long term, from so-called forecasts of utilization for each predetermined period.

CE3.4 in practical simulations of inventories of goods of Patisserie:


-Verify results of inventory controls, making surveys that are necessary and running the appropriate corrections.

-Update inventories, justifying a minimum, maximum, and optimal stock for the use of culinary genres, drinks, other materials, equipment and utensils typical of pastry.

-Formalize necessary reports relating to the quantity, consumption level, degree of rotation, conservation of goods, equipment and utensils typical of pastry, economically assessing stocks, losses and needs replacement.

-To develop the corresponding applications.

-Use them programs computer of management and control of inventories that are of application C4: apply procedures of monitoring of processes of provisioning, storage and control of inventories in pastry, controlling them results intermediate and late derivatives of the same.

CE4.1 apply procedures for the supervision of procurement, reception, storage and inventory in pastry.

CE4.2 in case studies of processes of procurement, reception, storage and control of inventories in pastry:-formulating necessary and clear instructions for the so-called personal collaborator.

-Assign, for its realization, stock inventories and low registers the appropriate persons.

-Check that the so-called personal collaborator performs its work in accordance with them plans e instructions established and according to them standards of security and hygiene.

-Prevent and correct possible deviations.

-Provide technical and operational assistance to the so-called personal collaborator.

C5: Apply normal procedures for the control of consumption in pastry.

CE5.1 differentiate and characterize the documentation and computer applications in common use to control consumption in pastry.

CE5.2 in control of consumption in pastry case:-check that order vouchers have been completed in accordance with the rules laid down.

-Check filling out vouchers transfer of products allegedly transferred to other departments.

-Check the data corresponding to the receipt, storage, distribution and consumption reported in brackets, with established codes and procedures.

Contents: 1. materials raw pastry - culinary classification: most important varieties, physical characteristics, qualities, properties and basic gastronomic applications.

-Nutritional characterization of raw materials.

-Commercial classification: marketing forms and treatments that are inherent to it.

-Non-perishable raw materials:-flour.

-Starches.

-Sugar.

-Honey.

-Fats.

-Oils.

-Coverage and chocolates.

-Dried fruit.

-Wines and spirits.

-The water.

-Salt.

-Perishable raw materials:-milk.

-Cream.

-Cheese.

-Yogurt.

-Pressed yeast.

-Eggs and egg products.

-Fruits.

-Aromatic herbs and spices.

-Canned.

-Appellations of origin.

-Creation of technical data sheets and control.

2. use of products and materials for confectionery - consumables for pastry.

-Materials inventory for pastry.

-Goods that are stocks or stocks.

-Goods.

-Materials raw.

-Other supplies.

-Elements and joint BOAD.

-Fuels.

-Spare parts.

-Various materials.

-Packaging.

-Containers.

-office material.

-Products in the process.

-Semi-finished products.

-Finished products.

3. processes of management of procurement, receipt, storage, distribution and control of consumption and inventories of food, drinks, other genres and equipment restoration.

-Main functions of procurement management.

-Acquisition of materials needed for the production and/or marketing of products.

-Management of the storage of the products.

-Control of inventory and costs associated with it.

-Procurement process:-selection of suppliers.

-Quality.

-Price.

-Service.

-Credit.

-Competences.

-Purchase modalities.

-Direct.

-Suppliers.

-Characteristics of the processes and methodology to identify needs of supply:-supply.

-Management of purchase requisitions.

-Receipt of goods procedures.

-Cargo control procedures.

-Forms of delivery, distribution channels and regular means of transportation of raw materials of food and beverages.

-Administrative shopping process.

-Requests in each of the units.

-Requests or purchase orders.

-Entry of goods record book.

-Delivery note.

-Chip, stocks or theoretical inventory.

-Invoice.

-Procedures of purchase and receipt of products subjected to special conditions.

-Characterization, realization of systems, storage and internal distribution processes.

-Design of internal distribution routes.

-Practices of environmental protection in provisioning processes.

4. control of consumption and inventories.

-Control and inventory of stocks in pastry. Concept.

-Management and assessment of stock:-FIFO system.

-LIFO system.

-CHILD system.

-Weighted average price.

-Average price.

-Periodic revaluation.

-Inventory and valuation of stocks. Permanent inventory and physical inventory. Concept.

-Regular documentation and software applications for the control of consumption in pastry and the inventory of stocks:-delivery note.

-Report of daily purchases.

-Permanent inventory tab.

-Worth of orders.

-Part of daily intakes.

-Inventory or inventory in stock through drilling control.

-Calculation of consumption, waste, losses and breakages. Theoretical consumption and actual consumption.



Criteria for access for students will be those laid down in article 4 of the Royal Decree governing the certificate of professionalism of the professional family accompanies to which this annex.

6 training modules name: design and marketing of offers of PASTRY code: MF1780_3 level of professional qualification: 3 associated to the competition unit: UC1780_3: design and sell pastries duration: 120 hours training unit 1 name: design of products of pastry shop.

Code: UF1743 duration: 40 hours referrer of competition: this training unit corresponds with the RP1, RP3 RP4.

Capabilities and criteria of evaluation C1: identify and implement the methodology of food tasting.

CE1.1 in products for pastry tasting exercises:-apply the rules and basic conditions of tasting.

-Describe tools, spaces and conditions necessary so that food tasting in optimal conditions.

-Explain the order and time needed to carry out the tasting with rigor.

-Discriminate the sensory attributes of food.

-Detect differences of flavors, smells, textures and all those basic attributes of each product, both in fresh foods such as canned.

-Describe the different sensory characteristics of products, using specific vocabulary.

-Availability of sensory data repeatable and reproducible.

-Identify and fill tasting sheets, applying the rules for the evaluation of the food.

CE1.2 judge and classify the tasted products and assess their suitability for the proposed objectives:-assessing the balance of the attributes of the food tasted.

-Estimating the suitability of the products tasted the purposes and objectives for which the tasting is done.

C2: Explain the processes that develop in the execution of the different techniques employed in the production of bakery products, leading to the improvement and innovation of the same.

CE2.1 describe commodity components to recognize its potential applications.

CE2.2 identify the physico-chemical characteristics of raw material components to determine their behaviour in different phases of processes of development.

CE2.3 explain the changes that occur in structures of the components of the raw materials, to be submitted to different processes of change for their subsequent application.

CE2.4 relate components from raw materials, additives, auxiliary technological and techniques used with the product obtained to the improvement and innovation of the same.

CE2.5 in a so-called practical experimentation with raw materials, food genres and different technologies:-propose new products from certain raw materials and food genres using certain technologies.

-Propose improvements on existing products through the application of certain technologies C3: determine the composition and characteristics of various bakery products offerings taking into account economic and trading parameters referred to in the confectionery sector.

CE3.1 analyze food groups, explaining their nutritional contributions.

CE3.2 describe all kinds of pastry offerings, indicating the elements that compose them, characteristics and category.

CE3.3 relate offers of pastry with the various settlements of production and sale of pastry, in accordance with the legislation in force.


CE3.4 in practical cases, and starting from the characterization of certain establishments for production and sale of bakery products.

-Identify and analyze variables of needs of socio-economic, dietary, nature's variety, taste and others that should be considered to make offers of pastry.

-Composing offers of pastry that respond to the identified needs and resulting dietetically balanced, varied and quality.

-Introduce pastry offerings in form and appropriate terms and in accordance with the economic and commercial objectives.

-Act with creativity and imagination in the formulation and development of personal proposals for submission of tenders of pastry.

CE3.5 identify and apply the basic principles of hygiene, diet and nutrition in the design of the offer of selected pastries, with the aim that this offer be more productive, healthy, and current.

Contents: 1. processes and techniques applied to raw materials in the production of bakery products.

-Composition of the raw materials.

-The qualities of the raw materials.

-Varieties and by-products.

-Seasonality of perishable raw materials, such as fruits and vegetables.

-Characteristics of taste, odor and color among others of different raw materials.

-Applications of a product: - dosage - use - properties.

-Products where it is applied.

-Preparations.

-Functions of the raw materials involved in the various processes of pastry elaborations.

-Physico-chemical transformations in the basic techniques of Patisserie: whisk, mix, knead, incorporate, sift, among others.

-Descriptions, characterizations, methods and common applications.

-Organization and sequencing of phases to obtain various elaborations of pastry.

2. use of additives and processing AIDS in pastry - additives. Classification and designations:-dyes.

-Preservatives.

-Antioxidants.

-Stabilizers.

-Emulsifiers.

-Substances thickeners.

-Substances gelling.

-Aromatic agents.

-Flavour enhancers.

-Artificial sweeteners.

-Antiaglutinantes.

-Caking.

-PH regulators.

-Antifoaming.

-Wetting.

-Baking soda.

-Characteristics of the additives.

-New trends and applications of additives and textures.

-Conditions of conservation and use.

3. composition of the offer of pastry.

-Classification and basic principles in the creation of the offer of pastry.

-Attributes that define the supply of pastry:-local situation.

-Supply and variety of bakery products.

-Prices.

-Corporate identity.

-Environment.

-Service.

-Quality.

-Warranty.

-Management style.

-Value for the customer.

-Elements of tenders.

-The customer.

-It support physical.

-The staff at contact.

-Variables of the supply of pastry.

-Cakes and cakes-products of confectionery-ice creams and sorbets-pastry-principles basic to it develop a letter of pastry.

-Standards for the preparation of the offer of pastries.

-Dietary.

-Economic.

-Point of view of the organization.

-Look gourmet.

-Aesthetic.

-Merchandising and design of the offer of the products.

-Study of the situation current of the power supply and health.

-Strategies competitive generic.

-Leadership in costs.

-Differentiation.

-Approach or segmentation.

4. nutrition and dietetics.

-Dietary. Concept and purpose.

-Energy and nutritional needs at different stages of life.

-Metabolism.

-Diets and lifestyles.

-Concept of food and nutrition.

-Food groups.

-The Food Guide pyramid.

-Food and health. Healthy eating habits. New eating habits.

-Concept of nutrition.

-Nutrients. Degradation of nutrients.

TRAINING unit 2 name: marketing of BAKERY products.

Code: UF1744 duration: 80 hours referrer of competition: this training unit corresponds to the RP2 and RP5 RP6.

Capabilities and C1 evaluation criteria: analyze the confectionery sector and define the positioning of the establishment, interpreting the variables that shape it and explaining the current situation and the trends that are detected.

CE1.1 describe the variables that determine the evolution and trends of the demand and offer of pastry and its location at a certain time to design new offerings that fit them.

CE1.2 identify segments of the demand of the confectionery sector, to define precisely the property market.

CE1.3 identify and describe the main competitors, comparing them and determining their main features, to determine strengths and weaknesses of establishment with regard to the rest of the competition.

CE1.4 analyze the different types of consumers to describe the target audience of the establishment.

CE1.5 identify weaknesses and threats of the establishment, as well as the strengths and opportunities of the same, in order to identify the future positioning of the business.

CE1.6 identify clearly the positioning of the establishment, design it and put it in application.

CE1.7 perform the analysis strategic of the company using them tools necessary to obtain the conclusions that allow a takes of decisions.

C2: analyze them processes of information, advice and sale, and apply in them them procedures and them technical of attention to the client and of communication appropriate, as element Basic for the achievement of those objectives business.

CE2.1 identify the different types of customers of products of pastry, describing their habits and its behavior in the buy.

CE2.2 distinguish and analyze them processes of information that is produced in the establishments of production and sale of products of pastry.

CE2.3 identify and describe them offers of pastry, both of food as of services that puts the establishment to disposal of their customers.

CE2.4 determine selling prices for all the services included in the offer of pastries from the establishment.

CE2.5 apply the technical of sale, optimizing them results economic of the settlement maintaining the satisfaction of the customer.

CE2.6 in situations of demand of information, application of purchase and presentation of claims:-adopt an attitude according the situation posed, using the standards of courtesy appropriate and applying the style of communication timely.

-Identify the needs of the customer, advise you clearly on your demand and give you a try to correct, with empathy.

-Propose the offer that is adapted to their approaches and expectations.

-Implement procedures of management of complaints and claims.

-Attempting to meet them habits, tastes and needs of information of them potential customers, solving with kindness and discretion their complaints, and enhancing the good image of the entity that provides the service.

C3: develop actions promote them applicable to establishments of production and sale of products of confectionery, applying techniques of marketing.

CE3.1 define segments of demand and identify sources of information allowing to identify its components.

CE3.2 create files of current and potential customers that you can include data relevant for the objectives of promoting sales and other marketing actions.

CE3.3 identify the characteristic elements of the offer of settlement and comparisons that are deducted differential positive or negative.

CE3.4 describe and implement sales promotion techniques, define promotional activities and develop stands for, such as schedules, visits tabs or scripts.

CE3.5 describe negotiation techniques and apply them to situations sufficiently characterised.

CE3.6 recognize merchandising techniques, describing those applicable to the production and sale of bakery products establishments.

CE3.7 act with creativity and imagination in the formulation and development of personal proposals for actions to promote them.

Contents: 1. selling services in pastry.

-Classification and characteristics of services in pastry.

-Identification of the sources of supply of pastry.

-Study and analysis of the environment.

-Types of rates and conditions of application according to our goal.

-Strategies for pricing.

-Analysis of competitive prices.

-Price based on value perceived by the customer.

-Price of market penetration.

-Price for prestige.

-Descremacion of the market price.

-Price per promotion.

-Psychological price.

-Price based on the benefit.

-Types of services that may be offered.

2. analysis of the situation in the confectionery sector.

-Studies and analyses of the market situation.

-Trends.

-Market shares.

-Analysis of the sector of restoration.

-Internal analysis.

-External analysis.

-SWOT analysis.

-Types of market research.

-Quantitative or numerical.

-Qualitative.

-Documentary or secondary sources.

-Secondary marketing.

-Positioning of a bakery company.


-Profile socio-demographic of customers.

-Purchase Funnel (purchase tunnel).

-Frequency of consumption.

3. communication, marketing and sales in pastry.

-Studying the needs and desires of the customer segments well-defined market.

-Interpersonal communication and their types.

-Analysis of human needs and motivation.

-The decision-making process.

-The expectations of the customers and their techniques.

-Techniques of satisfaction.

-Quality standards.

-Evaluate and measure the company's image and customer satisfaction.

-Motivation to all departments.

-Structure C.R.M. (Customer Relationship Management).

-Sales.

-Allocation of sales targets to each unit or business person.

-Management of all the types of contacts that is maintained.

-Management of accounts.

-Management of offers.

-Management of contracts.

-Monitoring of the objectives marked.

-Marketing.

-Market data.

-Details of the competition.

-Customer segmentation.

-Definition of the offer.

-Allocation segments/channels.

-Services.

-Management of the requests and demands of service.

-Management of incidents.

-Claims management.

-Update of databases of customers.

-Surveys of satisfaction and achievement of quality standards.

-Elements of merchandising in pastry.

-Decor and atmosphere.

-Equipment.

-Letter of bakery products.

-Preferential location of the product.

-Photos.

-Masts.

-Posters.

-Advertising.

-Animation.

-Demonstrations and tastings.

-Other.

-Structure of a marketing plan.

-Analytical phase.

-External analysis.

-Internal analysis.

-SWOT analysis.

-Phase strategic.

-Decisions.

-Fixing of objectives.

-Political Marketing MIx.

-Phase operational.

-Plan of actions.

-Budget.

-Forecast of profitability.

Guidelines methodological for access to the unit training 2, must have is exceeded the unit training 1.



Criteria for access for students will be those laid down in article 4 of the Royal Decree governing the certificate of professionalism of the professional family accompanies to which this annex.

TRAINING module 7 designation: administration of establishments of production and sale of products of pastry shop code: MF1781_3 level of professional qualification: 3 associated to the competition unit: UC1781_3: direct and manage an establishment of production and sale of pastry duration: 80 hours capabilities and evaluation criteria: C1: develop pastry business projects with the aim of analysing the degree of feasibility CE1.1 identify the points needed to write small business projects in pastry.

CE1.2 in a practical course of development of business in pastry projects.

-Analyze the supply and demand of the confectionery market to determine the characteristics of your product or service.

-Describe the characteristics of the facilities and spaces needed to assess the investment needed - document distribution facilities, spaces and flows of action of people to define the initial requirements.

-Describe the characteristics that identify the product or service to analyse their degree of feasibility - analyze different sources of funding to select the most appropriate to the characteristics of the project.

-Determine the structure of income, costs, cash receipts and payments on a provisional basis to determine the viability of the project.

C2: Analyze the role and the business planning process and define plans that are appropriate for pastry shops.

CE2.1 describe the phases and logical steps of a business planning process to set goals, make decisions and select media.

CE2.2 identify the basic elements to establish a process of management by objectives.

CE2.3 in practical business planning assumptions:-formulate goals for a settlement of production and sale of bakery products in the framework of hypothetical plans of company.

-Select action options most suitable for the achievement of the proposed objectives.

-Raising programmes arising from such options to determine the human and material resources necessary C3: analyze different types of organizational, functional structures and internal and external relations to determine the most appropriate to the establishment of production and sale of bakery products.

CE3.1 classify and characterize different types of establishments, areas or departments of restoration for its adaptation to a project's business.

CE3.2 describe the factors that determine an effective organization, arguing its logic.

CE3.3 compare the structures and departmental relations more features of different establishments, areas or departments of pastry to identify the distribution of functions.

CE3.4 describe circuits, information types, and internal and external documents that are generated in the framework of such structures to ensure interdepartmental relationships.

CE3.5 describe the internal and external relationships of the establishments of production and sale of pastry, with other companies, areas or departments.

CE3.6 starting from functional and organizational structures of production and sale of bakery products establishments:-assess the Organization, to make a critical judgement of the organisational solutions adopted.

-To propose solutions and alternative structures and interdepartmental relations characterized flowcharts to propose changes aimed at improving the organization.

C4: Apply techniques of recruitment of production and sale of bakery products establishments, in order to define and cover each and every one of the jobs.

CE4.1 describe the jobs most characteristic of production and sale of bakery products establishments, and relate different types of establishments.

CE4.2 identify different recruitment sources used for personnel selection and relate them to different jobs.

CE4.3 in practical cases of recruitment of an establishment of production and sale of bakery products,:-define the limits of responsibility, functions and tasks of each component of the teams of the unit.

-To evaluate the most significant professional activities working times.

-Determining the techniques to be used in the process of personnel selection.

-Identify the forms of hiring suitable for the management of the template.

-Identify and apply the particularities of the collective agreement.

C5: Apply the dependent personnel management techniques, identifying methods to involve him in the objectives and encourage you to have a high capacity of response to the needs of the company and its customers and develop their professionalism.

CE5.1 in practical application of personnel management techniques assumptions:-relate the objectives and goals of the company, or area to determine the material means necessary for their achievement and the responsibilities of the team.

-Promote the work in team of personal dependent through actions of motivation which can improve the level of effort and individual responsibility.

CE5.2 in practical application of personnel management techniques assumptions:-design meetings and drive them so that they are effective.

-Designing training of staff to improve their professionalism - describing systems of productivity assessment and correction of deviations.

-Designing incentive systems.

Contents: 1. feasibility study on the project of opening of the baking business.

-Analysis of the general environment.

-Analysis of the consumer.

-Analysis of the competition.

-Sources for the study:-primary.

-Secondary.

-Internal analysis:-economic aspects.

-Technological aspects.

-Labor issues.

-Legal aspects.

-Composition of the offer in pastry:-varieties of the offer.

-Gastronomic requirements.

-Planning, drafting and design charts and range of bakery products.

2. choice of facilities and equipment at Patisserie - local and facilities in pastry.

-Characteristics of the local.

-Identification of actions of people flows.

-Distribution of the areas.

-Decoration.

-Equipment:-furniture.

-Lighting.

-Machinery and utensils.

-Cold and conditioning.

3. financial-economic analysis of the project of opening of baking business - investment Plan.

-Financing plan.

-Cost estimate.

-Internal costs.

-External costs.

-Ratios Basic.

-Memory project.

-Activity of the company.

-Basis of presentation of the annual accounts.

-Distribution of results.

-Valuation rules.

-Fixed assets.

-Social capital.

-Debts.

-Costs.

-Legal documentation.

-Technical requirements.

-Licenses and documentation.

-Hygienic-sanitary standards application.

-Insurance of civil liability and other.

-Additional information.

4. business planning - elements of the business planning process.


-Mission.

-Objectives.

-Strategies.

-Policies.

-Procedures.

-Rules.

-Programs.

-Budget.

-Guidelines for strategic planning in pastry.

-Goals of the company.

-Capacity of the managers.

-Strengths and internal weaknesses.

-Analysis of threats and opportunities for the environment.

-Development of plans.

-Selection of alternatives.

-Measurement of results and strategic control.

-Business objective and strategic plan.

-Optimal competitive position.

-Planning of the organization.

-Description of the existing market or to create.

-Benefits competitive.

-Definition of corporate, departmental and individual goals.

-Analysis of the deviations against targets.

-Internal and external communication in the company.

5. Organization in the establishments of pastry - classification.

-Obrador of pastry with retail.

-Bakeries and confectioneries.

-Coffee and pastries.

-Other specialized establishments: candy stores and gourmet among other stores.

-Description of an effective organization.

-Specialization of labour.

-Departmentalization.

-Chain of command.

-Extension of the control section.

-Centralization and decentralization.

-Formalization.

-Types of organizational structures.

-Linear structure.

-Functional structure.

-Frame line and Staff.

-Committee structure.

-Structure Matricia.

-Chart.

-Definition and characteristics.

-Features.

-Types.

-Vertical organizational chart.

-Horizontal flow chart.

-Circular flow diagram.

-Scalar organization chart.

-Mixed chart.

-Types of departments in pastry.

-Features.

-Features.

-Organization of work.

-Preparation of schedules and shift work.

-Estimation of needs and materials.

-Study of the productivity of the Department.

-Relations with other departments.

-Interdepartmental relationship and internal communication system.

-Analysis of the advantages and disadvantages of organisational structures.

6. identification of jobs and personnel selection - procedure for the identification of job.

-Identification and nature of the post.

-Description of the work.

-Capacity requirements.

-Other requirements.

-Procedures for the selection of personnel.

-Profile profesiografico.

-Recruitment.

-Preselection of candidacy.

-Selection tools.

-Psycho Test.

-Professional tests.

-Interviews.

-Rules applicable to human resources.

-Recruitment.

-Statute of the workers.

-Collective bargaining agreements.

7. application of address in pastry techniques - guidance characteristics.

-Control unit.

-Delegation.

-Types of address.

-Global.

-Departmental.

-Operational.

-The management cycle.

-Planning and decision-making.

-Integration.

-Team work.

-Performance evaluation.

-Retribution.

-Motivation.

-Internal and continuous training of workers.

-Analysis of the needs.

-Benefits of training.

-Systems of incentives for staff.

-Payment of incentive programs.

-Reduction of staff turnover.

-Support for training.

-Conciliation.

-Job security.



Criteria for access for students will be those laid down in article 4 of the Royal Decree governing the certificate of professionalism of the professional family accompanies to which this annex.

TRAINING module 8 designation: processes financial in establishments of production and sale of products of pastry shop code: MF1782_3 level of professional qualification: 3 associated to the unit's competition: UC1782_3: make the financial management of an establishment of pastry duration: 80 hours capabilities and evaluation criteria: C1: designing and managing the budget of a pastry unit, putting in place and implementing budgetary control and establishing and applying corrective measures for the improvement of the business.

CE1.1 define the concept of budget and budgetary control.

CE1.2 identify the main types of budgets in departments of pastry.

CE1.3 define the different systems to make budgets in departments of pastry.

CE1.4 define a system of budgetary control suitable to a so-called pastry Department.

CE1.5 on different assumptions of projects of pastry, set main budgets, such as initial investment, income and costs and cash flow for the periods of duration of a project with the objective of calculating its economic viability.

C2: Register accounting operations of an establishment or Department of pastry according to legislation on the basis of a correct reception and documentation control.

CE2.1 explain the importance of accounting as a tool of support of economic management in the restoration business.

CE2.2 relate the different systems and safety procedures for the management, storage, custody and file of documents, with the different structures of the organization.

CE2.3 identify and describe the own pastry business assets.

CE2.4 identify facts commonly accountants that are produced in an establishment of pastry, knowing and adapting of the same supporting documents.

CE2.5 explain the control of invoices from suppliers, and formalize procedures reports of incidents and requests for regularization of incorrect charges.

CE2.6 define the basic accounting process, applying the rules in force of accounting nature.

CE2.7 identify and describe the liquidation of the main taxes that are applicable to a settlement or pastry Department.

C3: Examine the management and control of accounts of clients, developing operations that are inherent, in order to achieve settle time and form the same balances.

CE3.1 describe the procedures for billing, account of credit control, charging and returned to customers and issue supporting documents for receipts and payments.

CE3.2 check right to refunds for alleged services not enjoyed and loaded, formalizing communications providers and documents that were necessary.

CE3.3 sign in the stands of sales amounts for the rights of use of services or products sold.

CE3.4 archiving the documentation according to established procedures.

CE3.5 issue documents in relation to the State of affairs of customer accounts.

CE3.6 practical assumptions collection to customers, describe the necessary steps to resolve discrepancies, generating the relevant accounting documents.

CE3.7 in a practical course of economic management, make the notes that come in logs box and bank accounts, in response to defined cases, with the maximum precision.

C4: Developing the operations of liquidation of balances with suppliers and Treasury management and control of accounts of banks and savings banks, performing the necessary checks with the precision and accuracy required, in order to avoid situations of financial insolvency.

CE4.1 differ, describe and formalize different payment documents, identifying and applying current mercantile legislation.

CE4.2 formalize printed administrative, precontables and accounting to record Treasury operations.

CE4.3 formalize periodic summaries of movements of box.

CE4.4 in so-called practical of Treasury management, checks cash account, making the corresponding balances and resolving differences between real balances and notes made.

CE4.5 in so-called practical control of accounts of banks and savings banks, to make you balancing with extracts of banks and resolve differences between the notes of the financial institutions and books and records of accounts of the establishment or pastry Department.

CE4.6 describe the security measures necessary to avoid theft or loss.

CE4.7 argue the need to develop the operations of Treasury management with greater precision and a high sense of personal responsibility and honesty.

C5: Analyze and monitor the results obtained by an establishment, area or Department of pastry, with the intent to optimize them in future periods.

CE5.1 analyze the balance of an establishment, area or Department and determine your balance short and long term.

CE5.2 analyze the results of an establishment or pastry Department account and determine their profitability compared to previous periods or competition.

CE5.3 analyze the profitability part, where it exists, of the various points of sale of the property or pastry Department.

CE5.4 in a practical course of economic management, execute cost control, through the calculation of theoretical consumption and actual consumption and its comparative.

CE5.5 design and implement corrective measures of costs in such a way that they correct possible deviations detected.

Contents: 1. typology of enterprises and tributes in restoration - definition of the legal form of the company - individual entrepreneur.

-Limited partnership.

-Joint-stock company.

-Sociedad Unipersonal-society work-society cooperative-society collective


-Partnership - types of taxes.

-IAE.

-VAT.

-Corporate tax.

-PERSONAL INCOME TAX.

2. Design and management of budgets in businesses of pastries - types of budgets - sales budget.

-Budget of production.

-Expenditure budget.

-Financial budget.

-Treasury budget.

-Operating budget creation model.

-Income.

-Production.

-Distribution costs.

-Advertising.

-Research and development.

-Administration.

-Investments.

-Financial statements.

-Techniques of budgeting.

-Rigid.

-Flexible.

-By programs.

-Base zero.

-Objectives of the budget.

-Annual operations planning.

-Control of budget targets.

-Evaluation of the implementation of the budget.

-Budgetary control.

-Revenue control.

-Production control.

-Control of distribution and administration costs.

-Control of the budget from investments.

-Treasury control.

-Types of budgetary deviations.

-Technical deviation.

-Economic deviation.

3. Administrative and accounting processing in confectionery companies.

-Billing process.

-Obligation to issue invoices.

-Exceptions from the obligation to issue invoices.

-Substitute the invoice documents.

-Invoices by the recipient or by a third party.

-Content of the invoice.

-Simplified invoices.

-Deadline for the issue of invoices.

-Recapituladas, duplicated and corrected invoices.

-Registration of operations.

-Management and control.

-Documentation.

-Advances and deposits.

-Billing and collection.

-Means of payment.

-Cards of credit and debit.

-Checks.

-Promissory notes.

-Warehouse.

-Inventories.

-Accounting records.

-Sources of information.

-Classification of routine information sources.

-Sales: Current hand.

-Shopping: Shopping diary.

-Cost of sales: part of consumption.

-Payroll: Summary payroll.

-Overheads: Part of expenses.

-Cash and banks: settlement of the case.

-Classification of non-routine information sources.

-Accomplishment of inventories and their valuation.

-Analysis of antiquity of the balances of customers.

-Accrual of expenses paid by advances.

-Calculation of amortization and depreciation.

-Calculation of tax on profits.

4. operations and accounts in pastry - objective of the accounting business.

-Balance sheet.

-Profit and loss account.

-The memory.

-State accounting of equity.

-Components of the net worth of the company.

-Goods.

-Rights.

-Obligations.

-Plan financial of a company of restoration.

-Active fixed.

-Expenses of Constitution.

-Fixed assets intangible.

-Right of transfer.

-Property, plant and material.

-Active circulating:-opening inventory.

-Debtors.

-Treasury.

-Books of accounting.

-Mandatory. Book daily.

-Book of inventories and accounts annually.

-Balance initial.

-Balance sheets quarterly.

-Accounts annually.

-Administrative shopping process.

-Departmental requests.

-Purchase requisitions.

-Entry of goods record book.

-Delivery note.

-The theoretical inventory or stock cards.

-The invoice.

-Operations related to accounting control.

-Circuit of registration and control of suppliers.

-Registration of cash and banks circuit.

-Main circuit of accounting registration in books.

-Analysis of balance and determination of its balance short and long term.

-Introduction and study of the asset, financial and economic analysis.

-Definition and kinds of costs.

-Direct and indirect costs.

-Standard and historical costs.

-Fixed costs and variable costs.

-Calculation of costs of raw materials.

-Application of methods of control of consumption.

-Calculation and study of the deadlock.

-Threshold of profitability.

-Expansion of sales.

-Market share.

-Average by customer sales.

-Rotations.

5. Management and control of accounts of customers - Control of customer and cash management accounts.

-Analysis of documents of payment according to the legislation in force.

-Registration of movements box and formalization of the administrative forms precontables and accounting.

-Box controls.

-Analysis of extracts from bank accounts.

-Analysis of measures of security with the accounting documentation and cash.



6. Management and control of restoration programs management - spreadsheets.

-Introduction of database systems.

-Software of management of restoration.

Criteria for access for students will be those laid down in article 4 of the Royal Decree governing the certificate of professionalism of the professional family accompanies to which this annex.

TRAINING module 9 name: security, hygiene and protection environmental in hospitality code: MF0711_2 level of professional qualification: 2 associated with the competition unit: UC0711_2: Act under standards of safety, hygiene and environmental protection in the catering trade.

Duration: 60 hours capabilities and C1 evaluation criteria: recognize and apply the rules and regulations and measures necessary to ensure the hygienic-sanitary quality of the hospitality activity.

CE1.1 identify and interpret enforced sanitary standards related to facilities, local and catering equipment.

CE1.2 estimate the consequences for the wholesomeness of products and safety of consumers of the lack of hygiene in the processes and means of production or service and work habits.

CE1.3 identify the hygiene requirements that must comply with the facilities and catering equipment.

CE1.4 identify and apply the personal hygiene measures and recognize all those behaviors or attitudes likely to cause contamination in any type of food.

CE1.5 describe the main alterations suffered by food, identifying the agents causing the same, its origins, mechanisms of transmission and multiplication.

CE1.6 classify and explain the risks and major food-borne disease and its consequences for health and relate them to the alterations and causative agents.

CE1.7 explain systems and adequate procedures for the management and disposal of waste in the activity of catering.

CE1.8 identify, classify and compare different products and cleaning, such as disinfection, sterilization, insect and rodent control treatments, and their conditions of employment.

CE1.9 in practical cases of cleaning, disinfection, disinsectization and deratization, properly characterized:-identify all those actions of hygiene and personal behaviour that should be taken.

-Select the products and treatments can be used.

-Set the control object parameters.

-Enumerate the necessary equipment.

-Set the frequency of the cleaning process.

-Carry out the necessary operations to clean, disinfect, decontaminate, and logged.

C2: Assess the environmental problems arising out of catering activity and control of produced waste.

CE2.1 classify the different types of waste generated according to its origin, State, recycling and need to debug.

CE2.2 recognize the effects environmental waste, pollutants and other conditions caused by the activity of catering.

CE2.3 recognize the parameters enabling the environmental control in catering and waste treatment processes.

CE2.4 rank adoptable measures for environmental protection in the catering trade.

CE2.5 describe the techniques of collection, selection, recycling, treatment, disposal and landfill of waste.

C3: The measures of security and control their fulfillment in all the activity of catering work situations.

CE3.1 analyze the factors and situations of risk for security and measures of prevention and protection applicable in catering activity.

CE3.2 interpret the most relevant aspects of legislation and related security plans a: rights and duties of the worker and the company, sharing roles and responsibilities, preventive measures, signals, specific rules for each post, performance in case of accident and emergency.

CE3.3 identify risks or most relevant hazards in hospitality activity and analyze applicable safety measures in the design of local and environmental conditions, State of the place of work, environment and easements, security measures and protection of machinery, situations of risk and emergency signage, equipments of individual protection, toxicity or danger and proper handling of products.

CE3.4 identify and apply the adoptable guidelines in emergencies and in case of accidents, as the handling equipment against fire, control procedures, warning and alarm, basic sanitary techniques and first aid and emergency and evacuation plans.

C4: Rating the importance of water and energy sources and identify measures for efficient use in the activities of hospitality.

CE4.1 relate the use of energy sources in a catering establishment.


CE4.2 recognize the use of renewable energy and its possibilities in a catering establishment.

CE4.3 identify electrical installations, gas and other catering establishment and the critical points where you may present malfunctions.

CE4.4 analyze good practices in the consumption of water and energy in an establishment of hospitality and identify possible actions that they are declining.

CE4.5 characterize a program of preventive and corrective maintenance.

CE4.6 identify and evaluate different methods for the treatment of water.

CE4.7 in practical cases of catering establishments duly characterized: – assess the economic impact of the efficient use of water and energy.

-Explain a program of saving water and energy, and their monitoring and control measures.

-Related measures that may have an impact on saving water and energy.

Contents 1. Food hygiene and food handling - general rules of hygiene applicable to the activity.

-Alteration and contamination of food: concepts, causes and contributing factors.

-Contamination of food sources: physical, chemical and biological.

-Main factors that contribute to the growing bacteria.

-Cleaning and disinfection: differentiation of concepts; applications.

-Materials in contact with food: types and requirements.

-Quality hygienic-sanitary: concepts and applications.

-Self-control: systems of analysis of dangers and points of control critical (HACCP).

-Guides to good practice for hygiene (GPCH). Applications.

-Food and health: health risks arising from improper handling of food. Concepts and types of food-borne diseases.

-Corporate responsibility in the prevention of foodborne diseases.

-Manipulative staff: requirements of food handlers. Regulation. Health and hygiene personal: factors, measures, materials and applications. Clothing and equipment of work authorized. Gestures. Wounds and its protection. Assumption of attitudes and habits of the food handler. Importance of good practices in food handling.

2. cleaning of facilities and equipment for hospitality - concept and levels of cleanliness.

-General hygiene requirements for buildings and equipment.

-Processes of cleaning: disinfection, sterilization, insect and rodent control. Commonly used cleaning products: types, classification. Main characteristics of use. Storage standards and safety measures. Interpretation of the specifications.

-Systems, methods and equipment for cleaning: equipment and basic materials applications. Common procedures: types and execution.

-Techniques for signaling and isolation areas or equipment.

3. environmental impact of the activity of catering - agents and impact factors.

-Treatment of waste: waste and waste management. Types of waste generated. Solid waste and packaging. Emissions to the atmosphere. Spillage of liquids.

-Legislation on environmental protection.

-Other techniques of prevention or protection.

4. management of water and energy in catering establishments - water consumption. Good environmental practices in the efficient use of water.

-Power consumption. Saving and energy alternatives. Good environmental practices in the efficient use of energy.

5 good environmental practices in the production processes of catering establishments - purchasing and supply.

-Preparation and service of food and beverages.

-Cleaning, laundry and linen.

-Reception and administration.

-Maintenance.

6 safety and emergency situations in the activity of catering - security: factors and most common risk situations. Identification and interpretation of specific safety standards. Specific conditions of security which must meet premises, installations, furniture, equipment, machinery and small material characteristic of the activity of catering. Prevention and protection measures: in installations. Use of machines, equipment and utensils. Personal safety equipment. Protective clothing: types, fitness and rules.

-Emergencies: action, warning and alarm procedures. Fire. Blowby. Water leaks or flooding. Emergency and evacuation plans. First aid.

Criteria for access for students will be those laid down in article 4 of the Royal Decree governing the certificate of professionalism of the professional family accompanies to which this annex.

PROFESSIONAL PRACTICES MODULE OF DIRECTION AND PASTRY PRODUCTION.

Code: MF0370 duration: 80 hours capabilities and C1 evaluation criteria: participate in monitoring of the processes of elaboration, pre-cooking, conservation, packaging procedures, and regeneration of genera raw, semi-finished and finished dishes, controlling the intermediate and final results derived from them.

CE1.1 formulate necessary and clear instructions for the dependent personal course.

CE1.2 check that the so-called dependent personnel perform their tasks according to established plans and instructions.

CE1.3 correct possible deviations from the definition and cost of the product, its standards of treatment and established quality standard, stating or applying corrective measures.

CE1.4 provide technical and operational assistance, if necessary, to the so-called dependent personnel.

C2: To cooperate in the process of internal provision of genres, preelaboraciones and necessary preparations according to certain production plans.

CE2.1 make the genres in accordance with hygienic-sanitary provision, in the order and time preset.

CE2.2 use appropriate means for handling and transport operations in such a way that the products are not damaged or the conditions of work and safety is alters.

CE2.3 justify the place of deposit of genres and basic developments taking into account the destination and consumption assigned, the instructions received and the hygienic-sanitary regulations.

CE2.4 decide possible corrective measures, on the basis of the results obtained in each of the operations.

C3: Participate in the design and marketing of confectionery offerings.

C3.1. analyze the confectionery sector and its surroundings.

C3.2. identify trends in pastry and participate in the design of the range of bakery products.

C3.3. participate in the study and development of promotional in pastry with marketing techniques.

C4: Cooperate in the administration of production and sale of bakery products establishments.

CE4.1. collaborate in the preparation of work plans of the workshop CE4.2. Participate in the selection of the different product offerings of pastry.

CE4.3 help in the Organization of the production of confectionery.

CE4.4. interpret the different orders of production and service.

C5 analyze the management financial of an obrador or establishment of pastry.

CE5.1. analyze the different budgets annually, studying the profile of the obrador or establishment.

CE5.2. cooperate in the operations accounting.

CE5.3. participate in the processes of control of boxes, suppliers and banks.

CE5.4. collaborate in the control of costs.

C6: cooperate in the application of the rules of safety, hygiene and protection environmental.

CE6.1.Aplicar the standards health and hygiene of forced compliance related with facilities, local, tooling and handling of food.

CE6.2 apply the measures of saving of energy and conservation environmental in the processes of storage and manipulation of genres and elaborations culinary.

C7: participate in the processes of work of the company, following them rules and instructions established in the center of work.

CE7.1. behave responsibly both in human relations and work to be carried out.

CE7.2 comply with the procedures and rules of the workplace.

CE7.3. take with diligence the tasks according to the instructions received, trying to it adapt to the pace of work of the company.

CE7.4. integrated into the production processes of the work center.

CE7.5. use established communication channels.

Contents 1. Supervision of the pre-cooking, processing, conservation and regeneration of masses, creams and fillings, ice creams and semifreddo, confectionery and chocolates, finishing and presentation of bakery products operations.

-Formulation of instructions for the execution of the operations and jobs.

-Monitoring of results based on plans and established work instructions.

-Analysis of costs of the product and the quality of the results obtained.

-Implementation of corrective measures.

-Technical and operational assistance to the dependent personnel.

2. procurement in pastry.

-Control of receipt of goods.

-Handling of genres intended for immediate consumption or warehouse.

-Storage of food and beverages.

-Formalization of vouchers and documentation.

-Implementation of corrective measures.

3 design and marketing of confectionery offerings.

-Carrying out studies of market and situation of the establishment.

-Design of the offering of pastry.


-Implementation of marketing and promotion techniques in restoration.

4. management of production and sale of bakery products establishments.

-Preparation of the work plans of the workshop.

-Selection of different product offerings of pastry.

-Organization of production plans - interpretation of the different orders of production and sale.

5. financial management of production and sale of bakery products establishments.

-Study of the budgets of the establishment.

-Interpretation of the accounts accounting.

-Compliance of the accounting records.

-Control boxes, suppliers and banks - 6 cost Control. Compliance of the standards of security, hygiene and protection environmental.

-Monitoring of the regulatory hygienic-sanitary, of security and of handling of food.

-Implementation of emergency procedures in situations of risk.

-Respect for the measures of energy saving and environmental conservation in the process of storage and manipulation of genres and culinary creations.

7 integration and communication in the workplace - responsible behaviour in the workplace.

-Respect the procedures and rules of the workplace.

-Interpretation and execution with diligence the instructions received.

-Recognition of the productive process of the organization.

-Use of the channels of communication established in the workplace.

-Adapting to the pace of work of the company.

IV. requirements of the training modules training accreditation required professional experience required in the field of competition unit if you have accreditation if there is accreditation MF1775_3: Supervision and execution of techniques applied to masses, creams and fillings.





• Bachelor, engineer, architect or the title of grade corresponding u others titles equivalent.

• Diploma, engineer technical, architect technical or the title of grade corresponding u others titles equivalent • technical superior of the family professional's catering and tourism.

• Certificate of professionalism of level 3 of the professional family of hospitality and tourism in the area of restoration 2 years.





4 years.






MF1776_3: Supervision and execution of techniques applied to ice creams and semifreddo.





• Bachelor, engineer, architect or the title of grade corresponding u others titles equivalent.

• Diploma, technical engineer, technical architect or corresponding degree or other equivalent securities higher technical • professional family of hospitality and tourism.

• Certificate of professionalism of level 3 of the professional family of hospitality and tourism in the area of restoration 2 years.





4 years.






MF1777_3: Supervision and execution of techniques applied to confectionery and chocolates.





• Bachelor, engineer, architect or the title of grade corresponding u others titles equivalent.

• Diploma, technical engineer, technical architect or corresponding degree or other equivalent securities higher technical • professional family of hospitality and tourism.

• Certificate of professionalism of level 3 of the professional family of hospitality and tourism in the area of restoration 2 years.





4 years.






MF1778_3: Supervision and execution of finishing and presentation of bakery products operations.





• Bachelor, engineer, architect or the title of grade corresponding u others titles equivalent.

• Diploma, technical engineer, technical architect or corresponding degree or other equivalent securities higher technical • professional family of hospitality and tourism.

• Certificate of professionalism of level 3 of the professional family of hospitality and tourism in the area of restoration 2 years.





4 years.






MF1779_3: Provisioning in pastry • Bachelor, engineer, architect or corresponding degree or other equivalent securities.

• Diploma, technical engineer, technical architect or corresponding degree or other equivalent securities higher technical • professional family of hospitality and tourism.

• Certificate of professionalism of level 3 of the professional family of hospitality and tourism in the area of restoration 2 years.





4 years.






MF1780_3: Design and marketing of confectionery offerings.





• Bachelor, engineer, architect or the title of grade corresponding u others titles equivalent.

• Diploma, technical engineer, technical architect or corresponding degree or other equivalent securities higher technical • professional family of hospitality and tourism.

• Certificate of professionalism of level 3 of the professional family of hospitality and tourism in the area of restoration 2 years.





4 years.






MF1781_3: Management of production and sale of bakery products establishments.





• Bachelor, engineer, architect or the title of grade corresponding u others titles equivalent.

• Diploma, technical engineer, technical architect or corresponding degree or other equivalent securities higher technical • professional family of hospitality and tourism.

• Certificate of professionalism of level 3 of the professional family of hospitality and tourism in the area of restoration 2 years.





4 years.






MF1782_3: Economic and financial processes in production and sale of bakery products establishments.





• Bachelor, engineer, architect or the title of grade corresponding u others titles equivalent.

• Diploma, technical engineer, technical architect or corresponding degree or other equivalent securities higher technical • professional family of hospitality and tourism.

• Certificate of professionalism of level 3 of the professional family of hospitality and tourism in the area of restoration 2 years.





4 years.






MF0711_2: Safety, hygiene and environmental protection in the catering trade.





• Bachelor of food science and technology.

• Bachelor of medicine and surgery degree in Biology • Graduate • biochemistry • Bachelor's degree in chemistry.

• Degree in oenology.

• Bachelor of pharmacy.

• Bachelor's degree in veterinary medicine.

• Bachelor's degree in environmental sciences.

• Bachelor's degree in marine sciences.

• Engineer agronomist.

• Engineer technical agriculture, specialty in industries farming and food.

• Diploma in nutrition human and dietary 1 year.





Essential requirement of qualification.






V. requirements minimum of spaces, facilities and equipment space training surface m2 15 students surface m2 25 students classroom multipurpose 30 50 workshop of pastry 135 135 commissary 20 20 space training M1 M2 M3 M4 M5 classroom multipurpose X X X X X workshop of pastry X X X X X commissary X X X X X






Space training M6 M7 M8 M9 classroom multipurpose X X X X workshop of pastry X---commissary X---space training equipment classroom multipurpose-slates to write with pen-teams audiovisual-flip charts-Material of classroom-table and Chair for trainer-tables and chairs for students workshop of pastry-kitchens individual semi-industrial of approx. 400x600mm, with a burner and an iron.

-Grater.

-Combo oven with 4 trays 400x600mm capacity.

-Pastry/Bakery oven.


-Microwave oven.

-Pastry table with 3 hoppers for flour and sugar.

-Industrial Blender (arm).

-Electric bucket.

-Mixers mixers 4 litres capacity.

-Laminating.

-Ice cream maker or ice-cream maker.

-Rack or lateral mobile.

-Atemperadora chocolate.

-Deep Fryer.

-Cabinet of fermentation.

-Citrus juicer.

-Cold meat cutter.

-Freezer's temperature.

-Vacuum machine to make.

-Industrial dispenser paper roll.

-Refrigerators or cold to conserve raw materials and processed products.

-Work tables conventional and/or cold.

-Sinks two breasts distributed in the areas of cleaning, preparation, pastry, and other places where they are needed.

-Freezers in the form of Cabinet.

-Sink to pedal.

-Sterilizer for knives.

-Electrical balance of pastry.

-First aid kit.

-Container special for waste of 56 cm in diameter and 70 cm of height.

-Battery.

-Protection elements.

-Pesajarabes. Digital thermometer.

-Cold room with air conditioning (19-20 ° C): cold zone for the handling of chocolate and other developments that require it such as finishing and decoration of cakes and tarts.

-Tools and equipment: rollers, nozzles, games, tile games, inyector-dosificador, molds, silicone, flaneras, languages and spatulas, rods, augers, brushes, filters, palette, knives, Chinese, funnels, spur, skimmers, grease fittings, Spinner, powder compacts, sleeves, measures of capacity, half-foot cake, graters, pans, sieve, scissors, different heights and diameters, antler or rebanadera ring molds, commissary - shelves - cold storage.

-Freezer in the form of Cabinet.





Not be construed that identified different training areas must necessarily differentiate themselves through enclosures.

Facilities and equipment shall comply with the relevant industrial and hygienic-sanitary regulations and respond to universal accessibility and safety of the participants.

The number of units that must be prepared for utensils, machines and tools specified in the equipment of training spaces, will be sufficient for a minimum of 15 students and need to increase, where appropriate, to cater for the higher number.

In the case that the training is directed at people with disabilities accommodations and reasonable adjustments will be made to ensure their participation on equal terms.

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