FooDrinks Quality Food&Drink European Training Plan COMPETENCE DESCRIPTION COMPETENCE DESCRIPTION FOR PROFESSIONAL QUALIFICATION „TECHNICIAN/TECHNOLOGIST.

FooDrinksQuality Food&Drink European Training Plan

COMPETENCE DESCRIPTION FOR PROFESSIONAL QUALIFICATION „TECHNICIAN/TECHNOLOGIST

IN FOOD&DRINK QUALITY CONTROL AND SAFETY“

TURKEY2012

TEAM WORK:

Associate Prof.Ph.D.eng. Liliana TOPLICEANU Prof. Ph.D.eng. Luminita BIBIREProf. Ph.D.eng. Adrian Stelian GHENADI

MINISTRY OF EDUCATION, RESEARCH, YOUTH AND SPORTS ENGINEERING FACULTY

MĂRĂŞEŞTI Street, No. 157 Tel./Fax +40 234 580170http:www.ub.ro, decaning@ub.ro

Technical High SchoolsSpecialization

“Food Analysis Laboratory Technician”

Technical High Schools

Post Technical High SchoolsSpecialization

“Food Control Technician”(2 years)

Level 3 – Specialists on Health and Food Safety

Order of MINISTRY OF EDUCATION Nr. 3423 of 18 March 2009

regarding the approval of curricula for technical culture, practical training

Technology curriculum for classes XI – XII th and XII – XIII th,

upper secondary school, technological branch

TECHNICAL HIGH SCHOOLS

Classes IX and XStudy on domain

Level 2

Classes XI and XIIStudy on qualifying areas

Level 3

For example For example

Food Industry Domain

Qualifications:•Food Analysis Laboratory Technician•Technician for Food Industry.

C.O.R. code 311926Level 3

Food Analysis Laboratory Technician

Food Safety Auditor

Food Safety Manager

Technical High SchoolsCurriculum Content

Basic trainingCommon subjects for all types of

high schools: Romanian language, mathematics, physics, sport, etc.

Hours of Practical Training

Hours of Technological Laboratory

Hours of Theory

Each technique subject = one module

Specialized training

Performance criteria according to

knowledge and execution skills

Food Analysis Laboratory Technician

The whole training is focused on:

Education for the quality and safety of consumer’s health

European dimension of food quality and consumer’s protection

COMPETENCES STANDARDS OF PROFESSIONAL TRAINING (SPT)

NATIONAL LEVEL

SPECIFIC COMPETENCESSC

Knowledge Execution Social

COMPETENCES UNITSCU

Module Module titleNumber of hours/year

Total Theory Technological laboratory

Practical training

Module I Determination of the Nutritional Value of Food 99 33 66 -

Module IIPerforming of Specific Analysis in the Milling Industry, Bakery and Flour Products

66 33 33 -

Module III Performing of Specific Analysis in Fermentation Industry 132 66 66 -

Class XI-thA. Specialized Knowledge and Practical Training

Total hours / year: 9 hours / week. x 33 weeks = 297 hours

Practical training

Module IVMonitoring Implementation of Hygiene Measures, and Environmental Protection in Food

150 - 120 30

Class XI-thB. Practical Training

Module Module title

Number of hours/year

Practical training

Module V Technique of Laboratory Analysis 66 33 33 -

Total hours / year: 30 hours/weeksx5 weeks = 150 hours

C. Laboratory Techniques

GENERAL TOTAL: 513 hours / year

Practical training

Module I Performing of Specific Analysis in Food Extractive Industry 62 31 31 -

Module IIPerforming of Specific Analysis for Obtaining Products of Animal Origin

124 62 62 -

Module IIIPerforming of Specific Analysis in Vegetables and Fruit Processing Industry

93 31 62 -

Class XII-thA. Specialized Knowledge and Practical Training

Class XII-thB. Practical Training and Laboratory Techniques

Practical training

Module IV Health and Food Safety 60 - - 60

Module V Determination of Food Falsifications, by Laboratory 90 - 90 -

Module VI Legislation Application on Food Industry Domain 31 - - 31

Module VII Quality Management in Food Industry 31 - 31 -

GENERAL TOTAL: 491 hours / year

Module I. Determination of the Nutritional Value of Food

Core competences The trainees should be able to:

Knowledge competences: To identify, to describe with an adequate use of specific concepts for food science

- To describe the principles of food - carbohydrates, lipids, proteins - and their role in food obtaining;- To explain the influence of vitamins and enzymes in catalytic processes;- To clarify the role of food principles in the metabolism;- To specify the role of biochemical processes on food quality;

Executive Competences:To determinate the nutritive value of food

-To be able to use laboratory techniques common to basic and applied food chemistry;-To be able to apply and to incorporate the principles of food science in practical, re-world situations and problems

Social competences:To develop the capacity to work in team

-To respect the discipline rules in the laboratory;- To be receptive to colleagues’ suggestions ;- To show team spirit and to give the first aid in case of accidents

Classes XI-thA. Specialized Knowledge and Practical Training

Module II. Performing of Specific Analysis in the Milling Industry, Bakery and Flour Products

Knowledge competences:To calculate and to interpret results of performed analysis

-To present the calculation methods of for each specific analysis;- To identify equipment and devices for developing of physical- chemical analysis;- To explain principles and methods for determining of the raw materials and finished products characteristics from bakery foods and pasta;- To specify the working schemes of physical- chemical analysis;- To interpret the results of analysis;- To fill the analysis documents

Executive Competences:To perform sensory and physical - chemical analysis for raw materials, auxiliaries and finished products

-To prepare chemical solutions for laboratory determinations;- To carry out sensorial analysis- To determine the physical-chemical analysis- To carry out tests to establish indices and technological properties

-To respect the rules of discipline in the laboratory- To be receptive to colleagues’ suggestions - To show team spirit and to give the first aid in case of accidents

Module III. Performing of Specific Analysis in Fermentation IndustryCore competences The trainees should be able to:

Knowledge competences:To calculate and to interpret the results of performed analysis

-To present the calculation methods of for each specific analysis;- To identify equipment and devices for developing of physical- chemical analysis- To explain principles and methods for determining the of raw materials and finished products characteristics and finished products from fermentation industry; - To specify the working schemes of physical- chemical analysis;- To interpret the results of analysis;- To fill the analysis documents

-To prepare chemical solutions for laboratory determinations;- To carry out sensorial analysis;- To determine the physical-chemical analysis;- To carry out tests to establish indices and technological properties

Module IV. Monitoring Implementation of Hygiene Measures, and Environmental Protection in Food Industry

Knowledge competences:To understand the basic principles and practices of cleaning and sanitation in food processing operations

-To manage stakeholder’s demands;- To establish measures for risk reducing of illness due to consumption of contaminated food

Executive Competences:To use working techniques and codes of best practices for food production with innocuity;

-To monitor the activities in food hygiene;- To monitor the application of measures which ensure environmental protection;- To determine the quality of water used in food industry

Module V. Technique of Laboratory AnalysisCore competences The trainees should be able to:

Knowledge competences:To calculate and to interpret results of analyzes performed

-To present the calculation methods of for each specific analysis;- To identify equipment and devices for developing of physical - chemical analysis;- To explain principles and methods for determining of the raw materials and finished products characteristics from bakery foods and pasta;- To specify the working schemes of physical - chemical analysis;- To interpret the results of analyzes;- To fill the analysis documents

-To prepare chemical solutions for laboratory determinations;- To carry out sensorial analysis;- To determine the physical -chemical analysis;- To carry out tests to establish indices and technological properties

Social competences:Development of the capacity to work in team

-To respect the discipline rules in the laboratory;- To be receptive to colleagues’ suggestions; - To show team spirit and to give the first aid in case of accidents

Module I. Performing of Specific Analysis in Food Extractive Industry Core competences The trainees should be able to:

-To present the calculation methods of for each specific analysis;- To identify equipment and devices for developing of physical - chemical analysis;- To explain principles and methods for determining the of raw materials and finished products characteristics from food extractive industry;- To specify the working schemes of physical - chemical analysis;- To interpret the results of analysis;- To fill the analysis documents

-To prepare chemical solutions for laboratory determinations;- To carry out sensorial analysis;- To determine the physical -chemical analysis;- To carry out tests to establish indices and technological properties

Class. XII-thA. Specialized Knowledge and Practical Training .

Module II. Performing of Specific Analysis for Obtaining Products of Animal Origin

- To present the calculation methods of for each specific analysis- To identify equipment and devices for developing of physical - chemical analysis- To explain principles and methods for determining of the characteristics for raw materials and finished products of animal origin;- To specify the working schemes of physical - chemical analysis;- To interpret the results of analysis;- To fill the analysis documents

Module III. Performing of Specific Analysis in Vegetables and Fruit Processing Industry

-To present the calculation methods of for each specific analysis- To identify equipment and devices for developing of physical - chemical analysis- To explain principles and methods for determining the of raw materials and finished products characteristics from vegetables and fruit processing industry;-To specify the working schemes of physical - chemical analysis;- To interpret the results of analysis;- To fill the analysis documents

Module IV. Health and work Safety

Knowledge competences:To know the laws on health and work safety and fire protection

-To specify the types of work accidents which appear in activity and causes of occupational illness;- To present hygiene rules for manufacturing space, equipment, packaging

Executive Competences:To apply the health and work safety and to use individual protection equipment adapted to performed activities

-To prepare and to implement ergonomic workplace principles in activities organizing;- To ensure that hygiene standards are respected

Social competences:To provide a proper climate between members of control staff

-To respect the discipline rules in the laboratory;-To be concerned about providing working conditions in production;- To be receptive to colleagues’ suggestions ;- To show team spirit and to give the first aid in case of accidents

Module V. Determination of Food Falsifications, by LaboratoryCore competences The trainees should be able to:

Knowledge competences:To interpret results of performed analysis for the determination of food falsifications

-To interpret results of performed analyzis for the determination of milk and milk products falsifications;-To interpret results of performed analysis for the determination of meat, fish and meat products falsifications;-To interpret results of performed analysis for the determination of honey falsifications;-To interpret results of performed analysis for the determination of cereals and flour falsifications;-To interpret results of performed analysis for the determination of oils falsifications

Executive Competences:- To make analyzes in order to determine determination of food falsifications

-To make analysis in order to determine determination of milk and milk products falsifications;-To make analysis in order to determine determination of meat, fish and meat products falsifications;-To make analysis in order to determine determination of honey falsifications;-To make analysis in order to determine determination of cereals and flour falsifications;-To make analysis in order to determine determination of oils falsifications

-To respect the discipline rules in the laboratory;-To be concerned about providing working conditions in production;- To be receptive to colleagues’ suggestions ;- To show team spirit and to give the first aid in case of accidents

Module VI. Legislation Application on Food industry Domain

Knowledge competences:To know government regulations required for the manufacture and sale of food products

-To identify legislation used in food industry;- To propose and to implement actions to redress deviations of the standards in force

Executive Competences:To identify irregularities in observance of the legislation

-To monitor legislation implementation in the food industry;

- To appreciate the work quality ;- To be receptive to colleagues’ suggestions; - To show team spirit and to give the first aid in case of accidents

Module VII. Quality Management in Food industry

Knowledge competences:To know the principles of food science to control and assure the quality of food products

-To indicate quality control scheme within the technological process;-To determine the destination of raw materials according to their quality;-To apply the concept of quality management in food industry;-To fill record documents of production and product control;-To analyze the costs relating to food quality

Executive Competences:Be able to apply the principles of food science to control and assure the quality of food products

-To identify technical and quality control operations in Food industry;- To conduct specific activities for technological control on production stages

- To appreciate the work quality ;-To be receptive to colleagues’ suggestions ;-To provide solutions for activity improvement on which the team must analyze them together;- To show team spirit and to give the first aid in case of accidents

Health and Food Security

Be careful what you eat!

FooDrinks Quality Food&Drink European Training Plan COMPETENCE DESCRIPTION COMPETENCE DESCRIPTION FOR PROFESSIONAL QUALIFICATION „TECHNICIAN/TECHNOLOGIST.

education nr

technical high schoolsclasses

technical culture

types of high schools

order of ministry

fooddrink quality control

classes xi

safety turkey2012 team

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