Source: https://www.global-regulation.com/translation/denmark/614753/ordinance-on-vocational-training-to-the-dairyman.html
Timestamp: 2020-01-21 09:23:49
Document Index: 571406871

Matched Legal Cases: ['§ 1', '§ 2', '§ 3', '§ 4', '§ 5', '§ 6', '§ 7', '§ 66']

Machine Translation of "Ordinance On Vocational Training To The Dairyman" (Denmark)
Ordinance On Vocational Training To The Dairyman
Original Language Title: Bekendtgørelse om erhvervsuddannelsen til mejerist
The full text of the Ordinance on vocational training to the dairyman
Pursuant to section 4, paragraph 2, of the law on vocational education and training, see. lovbekendtgørelse nr. 157 of 17. February 2015, and partly after the determination from the Milk the subject's Joint Committee referred to in article 6. Article 38, paragraph 2, shall be determined: aim and breakdown
§ 1. Vocational training for dairyman has as parent purposes to students through school education and internship training achieves knowledge and skills within the following overall responsibilities: 1) the production of dairy products from the receipt of product finished packaging and expedition.
2) theoretical and practical chemistry, technology and microbiology in relation to mejeriprodukton.
3) Management of the quality of the products in accordance with the company's quality measures.
4) working relationships with other professional groups.
(2). The student must achieve the training objectives, which is fixed for the treads or specialty, see. paragraphs 3 and 4, as the student has chosen.
(3). The training includes step 1, dairy operator, level 3 in the Danish qualifications framework for lifelong learning.
(4). Training can be completed with step 1, see. paragraph 3, or with the thesis dairyman (step 2), level 4 in the Danish qualifications framework for lifelong learning.
(5). Programme is offered with talent tracks in it referred to in paragraph 4, speciale.
§ 2. The training lasts from 2 years and 2 months to 3 years and 8 months, including the basic course of events, of which the basic gradient 2. part represents 15 school weeks. Because the course can not be replaced by basic practical training in a company.
(2). For students who will conduct the training as vocational training for young people, goods training step 1, dairy operator 1 year and 3 months, of which school education make up 22 weeks spread over 2 school periods. Education thesis dairyman (step 2) lasts for an additional 1 year and 6 months, of which school education make up 18 weeks spread over two school periods.
(3). For students who will conduct the training as vocational training for adults (euv-gradients), merchandises training step 1, dairy operator 1 year and 2 months, one of which school education make up 18 weeks. Education thesis dairyman (step 2) lasts for an additional 1 year and 6 months, of which school education make up 18 weeks.
(4). The school education referred to in paragraph 3 shall be divided into four school periods for euv-course under section 66 y (1), nr. 2, of the law on vocational education and training.
Skills prior to admission to school education in main course
§ 3. In order to be admitted to school education in the main course of the pupil must satisfy the conditions set out in paragraphs 2 to 7.
(2). The student must have basic knowledge in the following areas: 1) Organic and inorganic chemistry.
2) production equipment and production technology.
3) Microbiology in dairy production.
4) personal hygiene, hygiene conditions of production, cleaning, self-monitoring and food legislation.
5) Dairy production, including milk, materials, auxiliary materials, tools and equipment.
6) occupational health and safety and health work in enterprises.
7) Safety, protective equipment, external environmental regulations and warning symbols.
8) Praktikmål and internship training.
9) Society, dairy firms, cooperative movement and labour market development.
10) industry knowledge, including industry concepts and terminologies.
11) Corporate constructions, including cooperatives.
12) oral and written communication in work and education.
(3). The student must have skills in applying the following basic methods and tools for the solution of simple tasks in compliance with the relevant regulations: 1) Innovative and experimental methods, including methods for product development and problem solving.
2) Chemical methods, including chemical concepts and models.
3) Technological methods, including machining and manufacturing processes.
4) Produktionsteknologiske methods, including planning and preparation of production and simple manufacturing techniques as well as the operation of relevant production equipment.
5) Microbiological methods in dairy production, including insight into the physical, chemical and bacteriological problems in relation to raw materials, production and finished goods.
6) Methods for cleaning, disinfecting and maintaining good personal hygiene and production hygiene.
7) Product standardization.
(4). The student must have the competence at basic level to be able to: 1) explain and distinguish between different basic professional methods and their relevance in specific contexts, 2) explain and justify various basic professional methods in relation to parameters such as the environment, safety and quality, 3) choose, justify and practical professional working methods that are most appropriate in a given situation, 4) justify the chosen working methods in a given workflow , including proposing changes or other methods, 5) plan, coordinate and execute an orderly workflow, 6) collaborate on solution of tasks, 7) apply innovative methods in puzzle-solving, 8) explain and apply the existing technical documentation in a practical workflow, URf.eks. follow a diagram, use the statistics, follow instructions, 9) prepare regular technical documentation used as work cards, self-monitoring and the like, 10) document and disseminate their own workflows, methods and results, 11) evaluate own and other students ' workflows, methods and results, 12) apply various forms of technical documentation availability in different professional contexts, 13) propose changes to the use of tools, technical methods, materials, etc., 14) apply and demonstrate understanding of technical terms and concepts , 15) analyze, describe and communicate professional issues relevant to training, 16) search and apply relevant information and procedure descriptions, and 17) choose forms and methods of communication appropriate to the recipient.
(5). The student must have completed the following basic subjects at the following level and with the following character: 1) Chemistry on E-level, passed.
2) Technology at such level, passed.
(6). The student must have obtained the following certificates or similar: Competencies corresponding to certificate training in food hygiene regulation. Food Administration Regulations before lifting per. 1. November 2014.
(7). The student must have skills in the following errors or to correct for deviations from the plan or a standard: deviations from given production standards in the production of various dairy products.
Competencies in main course
§ 4. Competence objectives for the main course is the following: 1) the pupil can involve knowledge about the various milk components important for m product taste, texture and nutritional conditions in the manufacture of dairy products, as well as basic chemistry understanding.
2) student can involve knowledge about the physical principles which are important for the production equipment capacity and efficiency, and thereby ensure a security and economic optimum operation taking into account the dairy products quality characteristics.
3) student can use English in General and working contexts and thus carry out tasks in relation to an international labour market.
4) student can make use of the mathematical problems and thus be able to carry out the necessary calculations for product standardization and simple statistical and economic analyses.
5) student can involve knowledge of milk composition, heat treatment, product technology and production hygiene and thus independently work with simple manufacturing techniques for the production of various dairy products.
6) student can operate commonly used production and auxiliary equipment in connection with the production of dairy products, as well as assist in troubleshooting and debug tasks.
7) student can be involved in the implementation and validation of the company's cleaning procedure and quality control.
8) student can be involved in the packaging of dairy products and ensure the labelling is used correctly performed.
9) student can use it for communicating verbal and numerical.
10) student can engage in team cooperation around resolving operational functions on an economic, environmental and quality adequately.
11) student can engage in collaborative relationships with other professionals.
12) student can achieve in order to develop competencies through employment and by continuing education.
13) Pupil can connect theory and practice.
14) the student can undertake corrective actions in production in accordance with the company's quality management system, so that the products comply with the company's quality standards.
15) student can plan and oversee the manufacture of dairy products from established product definitions and prepare manuals in a way that ensures a high quality.
16) the pupil can clarify the product technological issues and contribute to the simple innovative solutions independently or as a part of a team.
(2). Competence objectives set out in paragraph 1, no. 1-13, applies for both steps. In addition, jurisdiction applies to the objectives set out in paragraph 1, no. 14-16, for the thesis dairyman (step 2).
(3). The interaction between school and work placement activities are described in the education system, see. Ordinance on vocational education and training.
§ 5. Criteria for the school's assessment of whether there is a basis for accreditation on the basis of the student's professional experience and previous education, as well as the provisions on credit is provided in annex 1.
(2). Student's training session will be shortened further to the extent that the learner's individual competencies provides the basis for doing so.
§ 6. As part of the last school period in training step 1, dairy operator, holds the school a final test, which consists of a written task. The purpose of the test is to show the learner's acquisition of vocational, General and personal competences for step 1. The test lasts 3 hours. Step test can only be sat by pupils who quit training with this step.
(2). The school organises a final try at the end of the last school period in thesis dairyman. The sample represents a journeyman's test.
(3). The final test of the thesis consists of a written project, allocated by drawing lots, and by an oral examination. The project drawn up individually or in a collaborative effort between a maximum of three students. Any groups composed by drawing lots. The task takes its starting point in the educational disciplines and resolved as part of the last school period. The pupil's response to the project task is included as part of assessment basis at the oral test. By group work each student's contribution to the project report could be identified, and the student will be examined and assessed individually. The oral test lasts 30 minutes and consists of dialogue which takes as its starting point the project task. Given an overall grade for the project task and the oral test.
(4). The project is made by the school after consultation with the Technical Committee. The devices, which are used in teaching, may be used in preparation of the exam paper, but not during the oral test.
(5). That may be issued to school certificate, eleven have achieved a grade point average of at least 02 of all subjects in the main course. The student must also have obtained 02 in each of the education disciplines. Any subjects which is not given in nature, must be conducted in accordance with the rules of the profession. If the course ends with an exam, is the final character eksamenskarakteren; otherwise it is a progress assessment nature. The final test must be passed.
(6). For labour market training, which forms part of the training, used the "pass/fail".
(7). The Technical Committee shall issue upon completion of training with step 1 evidence and upon completion of training with step 2 a journeyman's letter to the student as proof that the student has achieved competence in the field of education.
§ 7. The notice shall enter into force on the 1. August 2015.
(2). Students starting or has begun the corresponding previous vocational training before the 1. August 2015, in accordance with the transitional arrangements provided by the school in the local education plan released for training in accordance with this Ordinance.
(3). Students, who at the time of the commencement of the corresponding previous vocational training was filled 25 years, must be released for training in accordance with paragraph 2 implement training as vocational training for adults (euv).
The Ministry of education, the 13. April 2015 P.M.V. Lars Mortensen, head of Division/Sandra H Karner
Annex 1 criteria for accreditation 1. Criteria for the assessment of whether the student has 2 years of relevant work experience, see. § 66 y, paragraph 1, of the law on vocational education and training
The student must be within the last 5 years have worked for at least 2 years in production at enterprises/establishments approved in accordance with food law, or in foreign companies that meet similar conditions, and which produces either
casein and caseinates,
ice-cream, etc.,
konsummælks products or
The student must have worked on at least two different companies with production of at least two of the above areas, of which at least 12 months must have been with the production of cheese.
2. Professional experience, which provides the basis for credit is given for all students
Shortening for euv (school weeks)
(internship-pp.)
Dairy works in production on a milk equivalent to full time.
3. Education, which provides the basis for credit is given for all students
Shortening for euv
Labour market-
Dairy Hygiene and self-monitoring
0.6 week
Introduction to milk and dairy
Cleaning and cleaning control
Product manufacturing of cheese
Product manufacturing of konsummælks products
CIP in the dairy industry
Process optimization in relation to milk production
Parameters by cheese making
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