1. Study with us
2017/2018

2. Bio Campus’offer for the years 2017/2018
Addresses
Higher Technician for Agro-Zootechnical and Biological business
Higher Technician for Agri-Food and Food&Wine Preparations
National Reference Figure
HIGHER TECHNICIAN FOR AGRICULTURAL, AGRIFOOD AND AGROINDUSTRIAL PRODUCTION AND PROCESSING

3. Bio Campus’ offer for the years 2017/2018
Address: HIGHER TECHNICIAN FOR AGRO-ZOOTECHNICAL AND BIOLOGICAL BUSINESS
The “Higher Technician for Agro-Zootechnical and Biological Business” is able to analyze and manage factors affecting plant production, in particular in horticultural and floricultural areas and in the field of biological methods and environmental sustainability.
In addition he has acquired skills in the livestock sector, with particular attention to the dairy chain and the one of meat processing.
He gains organizational skills related to collecting, storing, processing and identifying products, also taking care of enhancement and promotion of productions.
He has extensive knowledge of products and processes, both relating to the technologies used in the production and processing phases, and to their economy and standardization, turning to the creation of added value through the certification of workflows and products of the agricultural and zoo technical sector.

4. Modular structure of the training path:
Introduction to Economics and Management
Introduction to Food Technologies
Introduction to Food Legislation
Introduction to Chemistry
Territorial Marketing
English
Informatics
Training and Information on Workplace Safety in the Agro-Food Sector
First Aid
HACCP
Firefighting
Accompaniment to work
Communication and social
Botany and Plant Physiology
Agronomy
Pathology and Entomology
Certificate for the authorization to purchase, detention and use of plant protection products
Agricultural Economics
Food Technology
Tractor driving license
Cultivation under protected environment and open field
Breeding and animal processing
Quality

5. Resulting skills and knowledge :
A: TO PROPOSE TECHNOLOGICAL SOLUTIONS INTRODUCING INNOVATIVE AND COMPETITIVE PRODUCT AND PROCESS ELEMENTS
Knowing the technical-productive issues of the various agri-food chains with special reference to: horticultural, floricultural, dairy and meat processing chains;
Ability to implement and monitor physical, chemical and biological methods;
Knowledge of the main methodologies and equipment for processing, transformation and collection, with special reference to: horticultural, floricultural, dairy and meat processing chains;
Knowledge of the quality parameters of raw materials for processing;
Knowing the production process of an Agro-zootechnical and Biological company;
Knowing the economic-administrative and commercial management of an Agro-zootecnical and Biological company;
Knowledge and use of the main operations and driving of a rubber tracked agricultural vehicle;
Understanding, defining, and classifying the elements of the decision-making processes, the goals and expected results in specific and concrete business contexts.

6. B: MANAGING PRODUCTION AND TRANSFORMATION PROCESSES IN THE SPECIALIZATIONS AND PECULIARITIES OF “MADE IN ITALY”
Knowing the product and its processing cycle;
Knowing the proper application of techniques of cultivation and manual and mechanical processing of cultivated products, both under protected environment and open field;
Presiding over programming and controlling production processes;
Managing production processes in the specializations and peculiarities of Made in Italy;
Ability to operate in product innovation: knowledge of qualitative standards and ability to identify critical process points, intervening in reducing technological damage, optimizing quality, and extending the shelf-life of products;
Ability to protect and enhance plant and animal biodiversity;
Knowing the main types of crops and the techniques of plant production in an Agro-zootechnical and biological company;
Knowledge and ability to apply good practices in the phase of plant production and animal breeding;
Programming the production plans for floricultural plant material.

7. C: MANAGING PRODUCTION PROCESSES ACCORDING TO PRINCIPLES OF ECO-COMPATIBILITY AND SUSTAINABILITY
Applying techniques and technologies of innovative production with low environmental impact and energy saving;
Ability to apply management and control methods of the impact of environmental factors in the different production chains, also depending on climate change;
Know the rules governing the biological production sector and the related acquisitions of product and process certifications.

8. Bio Campus’ offer for the years 2017/2018
Address: HIGHER TECHNICIAN FOR AGRI-FOOD AND FOOD&WINE PREPARATIONS
The “Higher Technician for Agri-food and Food&Wine Preparations” is a figure who carries out activities related to meal preparation, with skills centered on typicality of products and territory.
He possesses a detailed knowledge of healthiness and nutritional aspects of products and their processing and preparations, with special attention to using biological products and innovative cooking methods.
The formed figure is able to male proposals for products and services, owning specific practical knowledge related to cooking, pastry, bakery and banqueting.
He has acquired skills to set up menus with reference to specific customer requests and to organoleptic and commodity characteristics of raw materials.

9. Modular structure of the training path:
Introduction to Economics and Management
Introduction to Food Technologies
Introduction to Food Legislation
Introduction to Chemistry
Territorial Marketing
English
Informatics
Training and Information on Workplace Safety in the Agro-Food Sector
First Aid
HACCP
Firefighting
Accompaniment to work
Communication and social
Food&Wine History and Culture
Food and nutrition
Sensory analysis
Cooking basics
Bakery products
Pastry
Banqueting and Fingerfood
Collective Catering
Food Technology
Catering Company Management

10. Resulting skills and knowledge :
A: TO PROPOSE TECHNOLOGICAL SOLUTIONS INTRODUCING INNOVATIVE AND COMPETITIVE PRODUCT AND PROCESS ELEMENTS
Understanding the close connection between agriculture and food, between food models and management of agricultural resources over the centuries and in different civilizations;
Knowing the crucial passages dictated by changes in taste, following a geographical and chronological itinerary;
Managing and using food and drink under the chemical, physical, nutritional and gastronomic profile;
Knowing and helping managing the organizational models of quality that promote innovation in the agri-food business;
Knowing how to distinguish food products according to their origin and knowing the various methods of preservation;
Knowing the products and their utilization in the kitchen, pastry or bakery and using them in the main recipes;
Following the procedures for products certification in relation to their origin;
Acquire an in-depth knowledge of the technical, ecological, economic, management and cultural aspects of gastronomy and catering, with special reference to typical products, Italian cuisine and Mediterranean Diet.

11. B: MANAGING PRODUCTION AND TRANSFORMATION PROCESSES IN THE SPECIALIZATIONS AND PECULIARITIES OF “MADE IN ITALY”
Knowing the trends in the agri-food and food&wine sectors;
Presiding over programming and controlling food preparation;
Knowing and applying regulations, rules and laws protecting the safety and quality of food products;
Knowing and applying concepts of feeding, nutrition, eating habits, balanced nutrition and malnutrition;
Knowing the methodologies of sensorial and physical analysis for the study and control of food quality characteristics;
Knowing techniques for preparing and preserving foods and tools for the processing of animal and vegetable raw materials;
Make proposals for products/services, interpreting customer’s needs and promoting customer retention ;
Setting up menus with reference to organoleptic and commodity characteristics of raw materials and to typicality of product, with greater focus on sustainability and food miles;
Caring of the elaboration of dishes by applying innovative and creative techniques;
Ability to use processing techniques and management tools in the production of food&wine and catering services and products;
Knowledge of national and European trademark protection rules and recognized quality food products: by biological agriculture, DOP, IGP, STG vini DO and IGT.

12. C: MANAGING PRODUCTION PROCESSES ACCORDING TO PRINCIPLES OF ECO-COMPATIBILITY AND SUSTAINABILITY
Applying techniques and technologies of innovative production with low environmental impact and energy saving;
Ability to apply management and control methods of the impact of environmental factors in the different production chains, also depending on climate change;
Know the rules governing the biological production sector and the related acquisitions of product and process certifications.

13. CURRICULUM OVERVIEW PER MODULE
COMMON SKILLS
40h
Introduction to Economics and Management
12h
Introduction to Food Technologies
42h
Introduction to Food Legislation 
16h
Introduction to Chemistry
Territorial Marketing
110h
English
50h
Informatics
Workplace safety
First Aid
20h
HACCP 8h
Firefighting
Accompainment to work
32h
Communication & social
406
TOTAL HOURS

14. CURRICULUM OVERVIEW PER MODULE
HIGHER TECHNICIAN FOR AGRO-ZOOTECHNICAL AND BIOLOGICAL BUSINESS
15h
Botany and Plant Physiology
50h
Agronomy
40h
Pathology and Entomology
20h
Certificate for the authorization to purchase, detention and use of plant protection products
22h
Agricultural Economics
Food Technology
12h
Tractor driving license
145h
Cultivation under protected environment and open field
Breeding and animal processing
30h
Quality
494
TOTAL HOURS

15. CURRICULUM OVERVIEW PER MODULE
HIGHER TECHNICIAN FOR AGRI-FOOD AND FOOD&WINE PREPARATIONS
12h
Food&Wine History and Culture
20h
Food and nutrition
50h
Sensory analysis
140h
Cooking basics
70h
Bakery products
Pastry
80h
Banqueting and Fingerfood
15h
Collective Catering
Food Technology
22h
Catering Company Management
494
TOTAL HOURS

16. www.fondazionebiocampus.it Bio Campus Foundation
“Techincal College for New Technologies for Made in Italy”
c/o IPSAA San Benedetto
Via M. Siciliano, 4 loc. Borgo Piave Latina
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