Food Processing Technician
Process and package food according to production and quality plans, carrying out primary maintenance of equipment and applying current legislation in the field of food hygiene and safety, environmental protection and occupational risk prevention.
ORGANIZATION
2000 hours of training, 2 academic years (in the 1st level, 1000 hours of theoretical/practical training at school and in the 2nd level, 620 hours of T/P at school and 380 internships in companies or Erasmus + scholarships abroad or dual VET). In the “D” language model.
PROFESSIONAL OPPORTUNITIES
They work in small, medium or large companies, at various levels, and in both the technological and organizational aspects of these companies.
Food processor / Food processing and processing machine and equipment operator / Packaging and packaging line operator and controller / Receptionist and warehouse worker / Raw material and material collector for production lines / Doser / Line inspector.
| HELBURU OROKORRAK |
|---|
| Identify and select raw materials and complementary materials, and describe their characteristics and properties for supply. |
| Verifying and classifying raw materials and ancillary materials, and examining the documentation associated with them, in order to store these materials |
| Knowing and handling the control elements of the equipment, and linking them to the process variables, to regulate and/or program the equipment. |
| Define and apply adaptation, formulation and transformation operations, and relate them to the characteristics of foods, always to obtain foods |
| Identify and analyze conservation treatments, and describe the principles and control parameters of these treatments. |
| Carrying out packaging, labeling and wrapping operations, and linking them to food preservation, distribution and traceability |
| Organizing and classifying finished products, analyzing preservation requirements and storage space needs. |
| Identify and measure product quality parameters, and relate them to product and process requirements to verify product quality. |
| Identify and apply cleaning and disinfection techniques for equipment and facilities, and know the products and techniques applied to ensure their hygiene. |
| Describe and apply techniques for maintaining equipment, machines and installations, and justify the requirements for their preparation and maintenance. |
| Analyzing documentation related to processes and linking it to production and commercial activities |
| Identify and select advertising techniques, and assess their adaptation to the products and company characteristics, to promote and market the products developed. |
| Describe food safety regulations and identify risk factors and situations for applying these regulations. |
| Identify the environmental aspects associated with the activity, and know the procedures and operations for collecting waste, in order to apply the regulations. |
| Identifying risks associated with professional activity and associating them with protective measures to comply with the rules established in occupational risk prevention plans |
| Describe the roles of each team member and identify responsibility for each case, in order to organize the team. |
| Identify and assess learning opportunities and their connection to the world of work, analyzing labor market offers and demands, to maintain a culture of updating and innovation. |
| Identifying business opportunities, identifying and analyzing market demands, and creating and managing a small business |
| Assessing work activities in a production process and identifying their contribution to the overall process, in order to participate in work teams and achieve production goals |
| Regulating social and working conditions |
| Identifying the opportunities offered by the surrounding socio-economic reality, and analyzing the chances of success for oneself and others, in order to maintain an entrepreneurial spirit throughout life. |
| Identify ways to intervene in collective situations and analyze the decision-making process, after analyzing the legal framework to be a guide in them, knowing what are the rights and obligations as an active agent in society, to participate as a democratic citizen. |
List of vocational modules, time allocation and course
| LANBIDE MODULOA | ORDUAK | KURTSOA |
|---|---|---|
| Raw materials for the food industry | 132 | 1 |
| Technological processes in the food industry | 198 | 2 |
| Food handling safety and hygiene | 66 | 1 |
| Food sales and marketing | 63 | 2 |
| Raw material adaptation operations | 198 | 1 |
| Transformation and conservation treatments | 297 | 1 |
| Food processing | 273 | 2 |
| Warehouse work and control in food industries | 66 | 1 |
| Principles of electromechanical maintenance | 126 | 2 |
| Professional English | 60 | 1 |
| Personal career path to employability I | 120 | 1 |
| Personal career path to employability II | 63 | 2 |
| Digitalization applied to production sectors | 60 | 1 |
| Sustainability applied to the production system | 42 | 2 |
| Intermodular project | 50 | |
| Dual |
* Modules may be subject to change