IZVOD IZ PREGLEDA STANDARD KVALIFIKACIJE U STRUČNOM OBRAZOVANJU I OBUCI

FOOD PROCESSOR

STANDARD KVALIFIKACIJE (QUALIFICATIONS STANDARD)

1. OSNOVNE KARAKTERISTIKE (BASIC CHARACTERISTICS)

1.1 Naziv kvalifikacije (generički i specifični dio) (title of the qualification; generic and subject specific)

Prehrambeni prerađivač (Food processor)

1.2 Polje po ISCED FoET2013 (Field in ISCED FoET2013)

0721 (Prerada hrane / Food processing)

1.3 ECVET bodovi (ECVET)

180

1.4 Razina/nivo (Level)

3

1.5 Uvjeti/načini pristupanja (Entry requirements)

Primary education

2. ISHODI UČENJA (LEARNING OUTCOMES)

2.1 Ishodi učenja (znanja, vještine, kompetencije) (Learning outcomes (knowledge, skills, competences))

Knowledge, skills and competences from CCC

 Knowledge

  • Specifies raw material and raw material
  • Identify organoleptic properties of raw materials
  • Explain the concept and types of maturity of the raw material
  • Establish basic microbiological processes
  • Describe the necessary conditions for storing raw materials
  • Differentiate raw material preparation processes
  • Explain the meaning of regulations and standards
  • Describe machine materials and elements
  • Differentiate ways of processing raw materials
  • Identify the properties of semi-products and products
  • Describe the basic processes of producing different products
  • Describe the type, texture and importance of microorganisms
  • Describe the meaning of microbiological processes in nutrition
  • Describe standards (ISO, HACCAP, HALAL, …) for manufacturing various semi-products and products
  • Desribe sampling procedures for raw materials (semi-products), raw materials, products during production and finished product for analysis
  • Indicate the organoleptic characteristics of raw materials and raw materials and finished products
  • Explain the consequences of microbiological processes on product quality
  • Differentiate parameters for storage of products and semi-products
  • Differentiate types of packaging material and packaging
  • Differentiate ways of packaging
  • Name means of transport
  • Describe standards for packaging and storage
  • Describe business communication rules
  • Describe the type and cost structure
  • Describe marketing and market
  • Differentiate basic and working assets
  • Explains the importance of personal and general hygiene
  • Differentiate means for personal hygiene, equipment hygiene and work space
  • Describe hygiene standards
  • Arrange measures and explain the importance of safety at work
  • Observe safety and environmental laws and regulations

 

Skills

  • Participate in the purchase of raw materials and raw material from suppliers
  • Perform sampling and selection of raw materials based on organoleptic properties
  • Assess the degree of maturity of the raw material
  • Adjust the temperature, humidity and light in the storage
  • Prepare raw materials by product types
  • Identify the raw material crash
  • Take into account the regulations and standards in working with materials
  • Use measuring instruments
  • Use a variety of raw materials and supplies
  • Serve machines and production equipment
  • Participate in creating the conditions for launching technological production lines
  • Use different ways of preserving
  • Notice failure of the semi-finished products and products
  • Perform work tasks in accordance with standards (ISO, HACCAP, HALAL, …) of production of various semi-products and products
  • Perform sampling
  • Perform organoleptic examination of raw materials (semi-products), raw materials, products during production and finished products
  • Notice defect in the semi-finished product or finished product
  • Rationally uses storage space by surface and height
  • Set the storage parameters
  • Serve filling and packaging machines
  • Pack semi-finished and finished products
  • Use a suitable type of packaging
  • Transport in the production and storage process
  • Skillfully manipulate machines in the warehouse
  • Applies standards as per packaging and storage instructions
  • Communicate in written and oral form
  • Use information technology in communication
  • Govern on the basics of communication in a foreign language
  • Use proper personal hygiene agents and disinfectants
  • Use proper personal protection means (gloves, mantil, dezobar …)
  • Maintain the hygiene of equipment and work space with proper use of the means
  • Apply hygiene standards
  • Apply safety protocols
  • Apply instructions on safe operation on machines
  • Use personal protective equipment (as specified by the applicable regulations)
  • Undertake emergency measures and participate in providing first aid
  •  Dispose of proper waste

 

Competences

  • Demonstrate independence and responsibility in the work
  • Show communication capability
  • Indicate readiness for team work
  • Monitor all achievements in the food industry (applying food standards)
  • Show the readiness to handle various accessories, equipment, machines and devices
  • Communicate skillfully
  • Indicate readiness for teamwork
  • Show the economy in operation
  • Monitor all achievements in the food industry (applying food standards)
  • Indicate readiness to solve on-site problems
  • Be inspiresd work independence
  • Take responsibility for personal work
  • Is capable of solving on-site problems
  • Be inspires+d accountability and skill in work
  • Have tendency of the initiative
  • Have positive attitude towards change and innovation
  • Shows self-confidence in maintaining personal hygiene and hygiene of the drive
  • Monitor all achievements in the food industry (applying food standards)
  • Demonstrate awareness of the need for security and accountability
  • Be inspired work independence
  • Indicate responsibility for the implementation of occupational safety and environmental protection measures
  • Indicate readiness for self-improvement

2.2 Kriteriji ispitivanja i ocjenjivanja ishodi učenja (Learning outcomes assessment criteria)

  • Assessment of learning outcomes is formative and / or summative and covers all mentioned learning outcomes under 2.1, and includes the final practical work
  • Assessment is carried out exclusively by the VET institutions (school, adult education center, examination center) registered by the competent education authority, which has a developed quality assurance system
  • Assessment is carried out in an adequate space and on the equipment used in practice within the profession of food processor
  • Assessors of qualifications have the appropriate qualifications of teachers, in the field of examining and evaluating the practical work of qualifications of practitioners

2.3 Jedinice ishoda učenja i ECVET bodovi (Unit of learning outcomes and ECVET)

  • General subjects 60 ECVET
  • Hygiene and Quality Control 8 ECVET
  • Food Microbiology 4 ECVET
  • Machines and devices 4 ECVET
  • Food technology 24 ECVET
  • Economics and Management 6 ECVET
  • Practical Lessons 74 ECVET

3. RELEVANTNOST KVALIFIKACIJE (RELEVANCE OF THE QUALIFICATION)

3.1 Potrebe tržište rada (Labour market needs)

This qualification is relevant to the profession of baker, described by the standard of food processing industry

3.2 Nastavak obrazovanja/ prohodnost (Further education/progression)

Level 5 master craftsman – condition 2 years in occupation

3.3 Druge potrebe (Other needs)

Through this qualification, key competences for lifelong learning are also acquired

4. OSIGURANJE KVALITETE (QUALITY ASSURANCE)

4.1 Članovi ekspertne grupe (Expert group members)

  • Suad Alić – Direktor – JU Srednja škola poljoprivrede, prehrane i uslužnih djelatnosti Sarajevo
  • Dušan Sarajlić – APOSO
  • Mirjana Lolić – JU Poljoprivredno-prehrambena škola Prijedor
  • Suzana Mršić – JU Poljoprivredno-prehrambena škola Prijedor
  • Adalbert Vonsović – JU Poljoprivredna i medicinska škola Brčko
  • Eldad Mrkaljević – JU Poljoprivredna i medicinska škola Brčko
  • Gordana Vuković – JU Centar srednjih škola Trebinje
  • Milka Kantar – Unija udruženja poslodavaca Republike Srpske
  • Edin Strukan – Pedagoški zavod USK

4.2 Predlagatelji (Proponents)

Competent education authorities

4.3 Web-stranica na kojoj je odluka o usvajanju standarda zanimanja objavljena

(Web-page of the decision on adoption of the occupational standard)

www

4.4 Rok do kojeg standard kvalifikacije treba evaluirati (The deadline by which the QS should be reviewed)

5 years

4.5 Nadležne vlasti za dodjelu kvalifikacije  (Competent authority for awarding the qualification)

Competent education authorities

4.6 Vanjsko osiguranje kvalitete (External quality assurance)

Competent education authorities and pedagogical institutes