FooDrinks Quality Food&Drink European Training Plan COMPETENCE DESCRIPTION COMPETENCE DESCRIPTION FOR PROFESSIONAL QUALIFICATION „TECHNICIAN/TECHNOLOGIST IN FOOD&DRINK QUALITY CONTROL AND SAFETY FOR PROFESSIONAL QUALIFICATION „TECHNICIAN/TECHNOLOGIST IN FOOD&DRINK QUALITY CONTROL AND SAFETY“ TURKEY 2012

TEAM WORK: Associate Prof.Ph.D.eng. Liliana TOPLICEANU Prof. Ph.D.eng. Luminita BIBIRE Prof. Ph.D.eng. Adrian Stelian GHENADI TEAM WORK: Associate Prof.Ph.D.eng. Liliana TOPLICEANU Prof. Ph.D.eng. Luminita BIBIRE Prof. Ph.D.eng. Adrian Stelian GHENADI MINISTRY OF EDUCATION, RESEARCH, YOUTH AND SPORTS ENGINEERING FACULTY MĂRĂŞEŞTI Street, No. 157 Tel./Fax

MINISTRY OF EDUCATION, RESEARCH, YOUTH AND SPORTS ENGINEERING FACULTY MĂRĂŞEŞTI Street, No. 157 Tel./Fax Technical High Schools Specialization “Food Analysis Laboratory Technician” Technical High Schools Post Technical High Schools Specialization “Food Control Technician” (2 years) Level 3 – Specialists on Health and Food Safety

MINISTRY OF EDUCATION, RESEARCH, YOUTH AND SPORTS ENGINEERING FACULTY MĂRĂŞEŞTI Street, No. 157 Tel./Fax Order of MINISTRY OF EDUCATION Nr 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

MINISTRY OF EDUCATION, RESEARCH, YOUTH AND SPORTS ENGINEERING FACULTY MĂRĂŞEŞTI Street, No. 157 Tel./Fax TECHNICAL HIGH SCHOOLS Classes IX and X Study on domain Level 2 Classes XI and XII Study on qualifying areas Level 3 For example Food Industry Domain Qualifications: Food Analysis Laboratory Technician Technician for Food Industry.

MINISTRY OF EDUCATION, RESEARCH, YOUTH AND SPORTS ENGINEERING FACULTY MĂRĂŞEŞTI Street, No. 157 Tel./Fax C.O.R. code Level 3 C.O.R. code Level 3 C.O.R. code Level 3 Food Analysis Laboratory Technician Food Safety Auditor Food Safety Manager

MINISTRY OF EDUCATION, RESEARCH, YOUTH AND SPORTS ENGINEERING FACULTY MĂRĂŞEŞTI Street, No. 157 Tel./Fax Technical High Schools Curriculum Content Basic training Common 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

MINISTRY OF EDUCATION, RESEARCH, YOUTH AND SPORTS ENGINEERING FACULTY MĂRĂŞEŞTI Street, No. 157 Tel./Fax Education for the quality and safety of consumer’s health European dimension of food quality and consumer’s protection

MINISTRY OF EDUCATION, RESEARCH, YOUTH AND SPORTS ENGINEERING FACULTY MĂRĂŞEŞTI Street, No. 157 Tel./Fax COMPETENCES STANDARDS OF PROFESSIONAL TRAINING (SPT) NATIONAL LEVEL SPECIFIC COMPETENCES SC KnowledgeExecutionSocial COMPETENCES UNITS CU

MINISTRY OF EDUCATION, RESEARCH, YOUTH AND SPORTS ENGINEERING FACULTY MĂRĂŞEŞTI Street, No. 157 Tel./Fax ModuleModule title Number of hours/year TotalTheory Technological laboratory Practical training Module I Determination of the Nutritional Value of Food Module II Performing of Specific Analysis in the Milling Industry, Bakery and Flour Products Module III Performing of Specific Analysis in Fermentation Industry Class XI-th A. Specialized Knowledge and Practical Training Total hours / year: 9 hours / week. x 33 weeks = 297 hours

MINISTRY OF EDUCATION, RESEARCH, YOUTH AND SPORTS ENGINEERING FACULTY MĂRĂŞEŞTI Street, No. 157 Tel./Fax ModuleModule title Number of hours/year TotalTheory Technological laboratory Practical training Module IV Monitoring Implementation of Hygiene Measures, and Environmental Protection in Food Class XI-th B. Practical Training ModuleModule title Number of hours/year TotalTheory Technological laboratory Practical training Module VTechnique of Laboratory Analysis Total hours / year: 30 hours/weeksx5 weeks = 150 hours C. Laboratory Techniques Total hours / year: 2 hours / week. x 33 weeks = 66 hours GENERAL TOTAL: 513 hours / year

MINISTRY OF EDUCATION, RESEARCH, YOUTH AND SPORTS ENGINEERING FACULTY MĂRĂŞEŞTI Street, No. 157 Tel./Fax ModuleModule title Number of hours/year TotalTheory Technological laboratory Practical training Module I Performing of Specific Analysis in Food Extractive Industry Module II Performing of Specific Analysis for Obtaining Products of Animal Origin Module III Performing of Specific Analysis in Vegetables and Fruit Processing Industry Class XII-th A. Specialized Knowledge and Practical Training Total hours / year: 9 hours / week. x 31 weeks = 279 hours

MINISTRY OF EDUCATION, RESEARCH, YOUTH AND SPORTS ENGINEERING FACULTY MĂRĂŞEŞTI Street, No. 157 Tel./Fax Class XII-th B. Practical Training and Laboratory Techniques ModuleModule title Number of hours/year TotalTheory Technological laboratory Practical training Module IVHealth and Food Safety60-- Module V Determination of Food Falsifications, by Laboratory Module VI Legislation Application on Food Industry Domain 31-- Module VIIQuality Management in Food Industry GENERAL TOTAL: 491 hours / year

MINISTRY OF EDUCATION, RESEARCH, YOUTH AND SPORTS ENGINEERING FACULTY MĂRĂŞEŞTI Street, No. 157 Tel./Fax Class XI-th A.Specialized Knowledge and Practical Training Module I. Determination of the Nutritional Value of Food Core competencesThe 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

MINISTRY OF EDUCATION, RESEARCH, YOUTH AND SPORTS ENGINEERING FACULTY MĂRĂŞEŞTI Street, No. 157 Tel./Fax Classes XI-th A.Specialized Knowledge and Practical Training Module II. Performing of Specific Analysis in the Milling Industry, Bakery and Flour Products Core competencesThe trainees should be able to: 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 Social competences: To develop the capacity to work in team -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

MINISTRY OF EDUCATION, RESEARCH, YOUTH AND SPORTS ENGINEERING FACULTY MĂRĂŞEŞTI Street, No. 157 Tel./Fax Class XI-th A.Specialized Knowledge and Practical Training Module III. Performing of Specific Analysis in Fermentation Industr y Core competencesThe 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 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 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

MINISTRY OF EDUCATION, RESEARCH, YOUTH AND SPORTS ENGINEERING FACULTY MĂRĂŞEŞTI Street, No. 157 Tel./Fax Class XI-th B. Practical Training Module IV. Monitoring Implementation of Hygiene Measures, and Environmental Protection in Food Industry Core competencesThe trainees should be able to: 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 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

MINISTRY OF EDUCATION, RESEARCH, YOUTH AND SPORTS ENGINEERING FACULTY MĂRĂŞEŞTI Street, No. 157 Tel./Fax Class XI-th B. Practical Training Module V. Technique of Laboratory Analysis Core competencesThe 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 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 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

MINISTRY OF EDUCATION, RESEARCH, YOUTH AND SPORTS ENGINEERING FACULTY MĂRĂŞEŞTI Street, No. 157 Tel./Fax Class XII-th A.Specialized Knowledge and Practical Training Module I. Performing of Specific Analysis in Food Extractive Industry Core competencesThe trainees should be able to: 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 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 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 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

MINISTRY OF EDUCATION, RESEARCH, YOUTH AND SPORTS ENGINEERING FACULTY MĂRĂŞEŞTI Street, No. 157 Tel./Fax Class. XII-th A.Specialized Knowledge and Practical Training. Module II. Performing of Specific Analysis for Obtaining Products of Animal Origin Core competencesThe trainees should be able to: 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 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 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 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

MINISTRY OF EDUCATION, RESEARCH, YOUTH AND SPORTS ENGINEERING FACULTY MĂRĂŞEŞTI Street, No. 157 Tel./Fax Class XII-th A.Specialized Knowledge and Practical Training Module III. Performing of Specific Analysis in Vegetables and Fruit Processing Industry Core competencesThe trainees should be able to: 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 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 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 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

MINISTRY OF EDUCATION, RESEARCH, YOUTH AND SPORTS ENGINEERING FACULTY MĂRĂŞEŞTI Street, No. 157 Tel./Fax Class XII-th B. Practical Training and Laboratory Techniques Module IV. Health and work Safety Core competencesThe trainees should be able to: 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

MINISTRY OF EDUCATION, RESEARCH, YOUTH AND SPORTS ENGINEERING FACULTY MĂRĂŞEŞTI Street, No. 157 Tel./Fax Class XII-th B. Practical Training and Laboratory Techniques Module V. Determination of Food Falsifications, by Laboratory Core competencesThe 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 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

MINISTRY OF EDUCATION, RESEARCH, YOUTH AND SPORTS ENGINEERING FACULTY MĂRĂŞEŞTI Street, No. 157 Tel./Fax Class XII-th B. Practical Training and Laboratory Techniques Module VI. Legislation Application on Food industry Domain Core competencesThe trainees should be able to: 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; Social competences: To provide a proper climate between members of control staff - 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

MINISTRY OF EDUCATION, RESEARCH, YOUTH AND SPORTS ENGINEERING FACULTY MĂRĂŞEŞTI Street, No. 157 Tel./Fax Class XII-th B. Practical Training and Laboratory Techniques Module VII. Quality Management in Food industry Core competencesThe trainees should be able to: 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 Social competences: To provide a proper climate between members of control staff - 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

MINISTRY OF EDUCATION, RESEARCH, YOUTH AND SPORTS ENGINEERING FACULTY MĂRĂŞEŞTI Street, No. 157 Tel./Fax Health and Food Security Be careful what you eat! Health and Food Security Be careful what you eat!