{"id":16188,"date":"2024-03-11T10:07:43","date_gmt":"2024-03-11T10:07:43","guid":{"rendered":"https:\/\/www.joviat.com\/oferta-formativa\/%oferta%\/intermediate-level-vocational-training-cfgm-in-food-product-manufacturing\/"},"modified":"2026-01-02T10:02:50","modified_gmt":"2026-01-02T10:02:50","slug":"intermediate-level-vocational-training-cfgm-in-food-product-manufacturing","status":"publish","type":"oferta-formativa","link":"https:\/\/joviat.com\/en\/educational-offer\/intermediate-vocational-training-programme\/intermediate-level-vocational-training-cfgm-in-food-product-manufacturing\/","title":{"rendered":"Intermediate Level Vocational Training (CFGM) in Food Product Manufacturing"},"content":{"rendered":"

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Name:<\/th>\nFood product preparation<\/th>\n<\/tr>\n<\/thead>\n
Level:<\/td>\nIntermediate level professional training<\/td>\n<\/tr>\n
Duration of the training cycle:<\/td>\n2,000 hours<\/td>\n<\/tr>\n
Training in the educational center:<\/td>\n1,590 hours<\/td>\n<\/tr>\n
Training in workplaces:<\/td>\n410 hours<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

The Intermediate Degree in Food Product Preparation<\/strong> trains students to prepare and package food products following production<\/strong> and quality<\/strong> plans, while maintaining work teams in accordance with current legislation on hygiene, food safety, environmental protection and occupational risk prevention. <\/span><\/p>\n

Through a methodology that combines theory and practice<\/strong> , students learn to recognize<\/strong> , categorize<\/strong> and condition<\/strong> food products, promoting a new food awareness that focuses on the use of organic and local products. This allows them to learn about the complete production processes<\/strong> , from preparation to packaging, labeling, stock management and customer service, preparing them for various professional opportunities in the sector. <\/span><\/p>\n<\/div><\/div><\/div>

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Schedules<\/h2><\/div><\/div><\/div>
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Morning<\/h3><\/div>

Monday to Friday from 8:00 a.m. to 2:00 p.m. <\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

Curriculum<\/h2><\/div>

<\/i><\/i><\/span>Transformation and Conservation Treatments<\/span><\/a><\/h4><\/div>
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This module covers the techniques and processes used to transform and preserve food, ensuring its safety and quality.<\/span><\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Food Product Processing<\/span><\/a><\/h4><\/div>
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It focuses on the specific procedures for processing different types of food products, from the receipt of raw materials to the final product.<\/span><\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Technological Processes in the Food Industry<\/span><\/a><\/h4><\/div>
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Explore the technologies and machinery used in the food industry to optimize production and maintain quality standards.<\/span><\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Raw Materials in the Food Industry<\/span><\/a><\/h4><\/div>
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It studies the characteristics and selection of the raw materials necessary for food production, including quality and sustainability criteria.<\/span><\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Sale and Marketing of Food Products<\/span><\/a><\/h4><\/div>
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It focuses on specific marketing and sales strategies for food products, taking into account customer service and point of sale management.<\/span><\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Warehouse Operations and Control in the Food Industry<\/span><\/a><\/h4><\/div>
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This module covers efficient warehouse management in the food sector, including storage, distribution and quality control of products.<\/span><\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Safety and Hygiene in Food Handling<\/span><\/a><\/h4><\/div>
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It teaches the principles and practices necessary to guarantee safety and hygiene in the treatment and handling of food.<\/span><\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Principles of Electromechanical Maintenance<\/span><\/a><\/h4><\/div>
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Introduces the basic knowledge necessary for preventive and corrective maintenance of machinery used in food production.<\/span><\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Training and Job Guidance<\/span><\/a><\/h4><\/div>
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It prepares students in matters of labor rights and duties, as well as in occupational risk prevention, facilitating their integration and adaptation to the labor market.<\/span><\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Business and Entrepreneurial Initiative<\/span><\/a><\/h4><\/div>
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It fosters entrepreneurial skills among students, such as creating, managing and launching a business.<\/span><\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Technical English<\/span><\/a><\/h4><\/div>
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It offers the necessary training in English specifically for the food sector, facilitating communication in an international professional environment.<\/span><\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Synthesis<\/span><\/a><\/h4><\/div>
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It provides an opportunity to integrate and apply the knowledge and skills acquired throughout the course in a final project.<\/span><\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Training in Work Centers (FCT)<\/span><\/a><\/h4><\/div>
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It allows students to apply and complement the knowledge acquired in a real work environment, through professional internships in companies in the sector.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

Project work<\/h2><\/div>

Link to the University of Vic \u2013 Central University of Catalonia (UVic-UCC)<\/h3><\/div>

This collaboration provides students with a direct connection to the higher academic world, offering a gateway to university education and research.<\/span><\/p>\n<\/div><\/div><\/div>

International Projection and Erasmus+ Program<\/h3><\/div>

The Erasmus+<\/span><\/a> program provides students with the opportunity to carry out professional internships abroad, broadening their global vision of the food sector and improving their linguistic and intercultural skills.<\/span><\/p>\n<\/div><\/div><\/div><\/div>

Open Innovation: Own Methodological Seal<\/h3><\/div>

This project stands out for its commitment to open innovation, integrating new teaching methodologies that promote creativity, research and the development of new ideas within the food sector.<\/span><\/p>\n<\/div><\/div><\/div>

SOC Collaborating Center: Continuing and Occupational Training<\/h3><\/div>

Collaboration with the Employment Service of Catalonia (SOC) allows us to offer continuous and specific training adapted to the needs of the labor market, thus improving students’ employability options.<\/span><\/p>\n<\/div><\/div><\/div><\/div>

#2BE: Personal Growth, Leadership and Transformation Project<\/h3><\/div>

This project<\/a><\/span> focuses on the personal development of students, enhancing their leadership skills, their ability to work in a team and their resilience, keys to their professional and personal success.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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Equipment and resources<\/h2><\/div>

The Intermediate Vocational Training Cycle in Food Product Manufacturing at Joviat School offers top-notch infrastructure and resources to ensure comprehensive practical and theoretical training for all students.<\/span><\/p>\n<\/div><\/div><\/div>