Name of qualification Name of qualification: Živilsko prehranski tehnik/živilsko prehranska tehnicaAdd to comparison
Translated title (no legal status) Translated title: Food Processing Technician
Type of qualification Type of qualification: Upper secondary technical education
Category of qualification Category of qualification: Educational Qualification
Type of education Type of education: Upper secondary technical education
Duration Duration of education:
4 years
Credits Credits: 240 credits
Admission requirements Entry conditions:
  • Elementary education or
  • lower vocational education.
ISCED field Field:
Engineering, manufacturing and construction
ISCED subfield subfield: food processing
Qualification level

SQF Level: SQF 5
EQF Level: EQF 4

Learning outcomes:

Certificate-holders will be able to:

  • accept, store and prepare raw materials for processing,
  • process raw materials of plant and animal origin into hygienic products,
  • supervise the packaging and storage of products,
  • carry out quality assurance and control of products and services and keep records,
  • take, accept and prepare samples for laboratory analyses and tests,
  • carry out simple sensory, chemical, microbiological and physical analyses,
  • prepare industrial microorganisms for use in food production,
  • monitor a bioprocess,
  • maintain and control hygiene in production and storage premises,
  • calculate an organism's energy and nutrient needs,
  • select foods and prepare balanced and healthy menus according to predefined standards,
  • participate in the development of new products,
  • successfully propose and market food products,
  • work in a group and communicate with co-workers and customers,
  • use information and communication technologies,
  • protect health and the environment and rationally use natural energy sources and raw materials,
  • observe hygiene, safety and other food regulations,

Elective:

  • various products and services of catering establishments, compile menus for different occasions and present traditional Slovene dishes and selected dishes from world cuisines,
  • make more complex bakery and confectionery products and pasta, monitor the milling of cereals, process fruit and vegetables and make beverages,
  • make various types of fermented milk, cheeses, process cheese into various products, make ice cream, make meat products, control and note down technological parameters and store materials and products,
  • carry out more complex microbiological, chemical and sensory analyses of the quality of food products,
  • prepare machines and production lines and operate machines and production lines in food production.

Certificate holders build on their key vocational knowledge and abilities with key general knowledge in line with national standards.

Assesment and completion:

Students' vocational abilities and skills and the fulfilment of conditions to obtain credits in accordance with the relevant education programme are established through verification and assessment. Assessment of students also takes into account non-formally acquired knowledge, which must be adequately demonstrated. Students are assessed using scores from 5 (excellent) to 1 (inadequate).

Živilsko prehranski tehnik/živilsko prehranska tehnica

SQF 5

EQF 4

The Career path tab shows the possible career path within the selected qualification area, which is not the only one and is not mandatory. The actual transition between qualifications, which is determined by law, is defined in the Transition tab.

Inženir živilstva in prehrane/inženirka živilstva in prehrane

SQF 6 / EQF 5

Diplomirani inženir živilstva in prehrane (un)/diplomirana inženirka živilstva in prehrane (un)

SQF 7 / EQF 6

Progression:

Matura/vocational course, higher vocational education (SQF level 6), professional higher education (SQF level 7) and academic higher education (SQF level 7)

Conditions for obtaining a public document:

Students must successfully complete general education subjects, compulsory vocational modules, one elective vocational module and the open part of the curriculum. They must also complete extracurricular activities work placement requirements and pass the vocational matura examination.
The vocational matura comprises a compulsory section (written and oral examinations in Slovene and food technology/nutrition) and an elective section (written and oral examination in a foreign language or mathematics and a product/service and an oral presentation).

Awarding body:

Vocational and technical secondary schools and adult education institutions.

URL

Awarding body URL:
https://paka3.mss.edus.si/registriweb/ProgramPodatki.aspx
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