THE SYSTEM FOR THE RECOGNITION OF QUALIFICATIONS IN SPAIN Food Skills project. RECOGNITION OF COMPETENCES AND QUALIFICATIONS IN THE EUROPEAN FOOD SECTOR ES/08/LLP-LdV/TOI/1490 Rome, 28/IX/2010

Why is it important? Competences acquired through labour experience  no certification High volume of non-formal training actions geared towards unskilled /low-skilled workers  no formal validation Procedure for the recognition, assessment, accreditation and registration of professional qualifications acquired through labour experience and non-formal and informal ways of learning Food skills project-Rome, 28/IX/2010

National System of Qualifications in Spain IT ESTABLISHES: What is a qualification. How it is identified and defined. How it is acquired. How it is evaluated, recognized and accredited. Food skills project-Rome, 28/IX/2010

Objectives To adapt the vocational training to the qualification demands of workers and companies. To facilitate the adaptation between the labour market supply and demand. To promote lifelong learning. To foster the freedom of movement of workers. Food skills project-Rome, 28/IX/2010

Instruments and actions of the SNCFP 1. National Catalogue of Professional Qualifications (CNCP) and Modular Catalogue of VET 2. Service of Information and Guidance concerning VET and Employment 3. Procedure to recognize, assess, accredit and register professional qualifications R.D. 1224/2009 4. Assessment and quality improvement of the SNCFP Food skills project-Rome, 28/IX/2010

PROFESSIONAL FAMILIES National Catalogue of Professional Qualifications (CNCP) STRUCTURE PROFESSIONAL FAMILIES LEVELS 26 FAMILIES 5 LEVELS Food industries 27 Qualifications Level 1: 2 Level 2: 17 Level 3: 8 Food skills project-Rome, 28/IX/2010

What is a qualification? A set of professional competences relevant for employment which can be acquired through VET modules or any other kind of learning structure, as well as through work experience STRUCTURE Identification General competence Professional environment COMPETENCE UNITS RELATED LEARNING Competence unit 1 Learning module 1 Competence unit 2 Learning module 2 Competence unit N Learning Module N (Modular Catalogue of VET) Food skills project-Rome, 28/IX/2010

Procedure for the recognition of qualifications DENOMINATION Royal Decree 1224/2009, (July, 19th), of the recognition of the professional competences acquired through work experience WHAT IS IT? The structured procedure by which different evidences of the professional competence shown by the candidate are collected. HOW DOES IT WORK? Counselling Evaluation of the professional competence Accreditation and registration of the professional competence Food skills project-Rome, 28/IX/2010

Procedure for the recognition of qualifications IMPORTANT ELEMENTS The different competence units included in one qualification described in the Catalogue are the basis for carrying out the evaluation and accreditation procedure  the minimum parts that could be evaluated and accredited The Public Administrations will launch public calls, to allow those persons interesting in having one of their qualifications recognised, to try out the procedure ( Food skills project-Rome, 28/IX/2010

THANK YOU VERY MUCH FOR YOUR ATTENTION This project has been funded with support from the European Commission. This document reflects the views only of the authors, and the Commission cannot be held responsible for the contents and any use which may be made of the information contained therein. Food skills project-Roma, 28/IX/2010