To improve the conditions for training skilled workers for the food industry to meet the needs of companies. This will be achieved by equipping school laboratories, classrooms and workshops for practical classes, aswell as by training mentors from companies to work with students and training teachers to operate modern devices and instruments for the analysis.
-school workshops for practical teaching have been renovated and represent a safer and more beautiful place for practical work
-school laboratories and workshops are equipped with the most modern equipment for acquiring knowledge and skills that prepare students for work in companies
-teachers are trained to work with modern equipment and modern methods of food quality analysis
– mentors from companies where students perform practical teaching have been trained to work with students through a mentor training program
-the number of places for practical teaching in companies has increased
-better access to learning in the workplace, and thus better quality of learning.
– the position of both students and coaches from the company is improving
– better interest of both parties in learning in the workplace.
– coaches and students would be additionally motivated by a certain monetary compensation
.-reduction of the number of students who are trained under the supervision of one coach at a given time in the given
job.
– the student independently practically performs the operation with instructions and supervision from their
mentor
-coach from the company
.-new ways of conducting practical classes in school laboratories and workshops.
– it is possible for each student to perform a certain analysis or technological operation under the supervision of a
teacher and thus gain a routine
– practical training in companies and easier employment
– better access to learning in the workplace, and thus better quality of learning.
– the position of both students and coaches from the company is improving
– better interest of both parties in learning in the workplace.
– coaches and students would be additionally motivated by a certain monetary compensation
.-reduction of the number of students who are trained under the supervision of one coach at a given time in the given
job.
– the student independently practically performs the operation with instructions and supervision from them
a mentor
-coach from the company
.-new ways of conducting practical classes in school laboratories and workshops.
– it is possible for each student to perform a certain analysis or technological operation under the supervision of a
teacher and thus gain a routine
– practical training in companies and easier employment
– the ability to present student achievements through fairs, exhibitions and similar manifestations
-humanitarian work
Long-term cooperation with companies where students completed practical training
Practical training for food processing professions is organized
– in VTI workshops for practical training
-companies engaged in food
processing and production
– laboratories for food quality control. Workshops for practical training were equipped
in 2017 within the project “Opportunity Plus”.
VTI hasl economy with barn and livestock, orchards, vegetable greenhouses and arable land for grain.
These products are used as raw material for processing in VTI practical workshops.
Agriculture and Food Processing
-Agricultural Processing Worker
-Agricultural Technician
-Veterinarian Technician
-Food Processing Technician
-Food Processing Worker
-Baker
-Butcher
Medicine
-Medical Technician
-Pharmacy Technician
-Physiotherapy Technician
Other professions
-Hairdresser
The Faculty of Technology in Zvornik was founded in 1993/1994. It had one five-year study program with only one
general curriculum.In the last ten years it has been recognized for its research work with successful completion of
development and research projects approved by the RS Ministry of Science and Technology,as well as completion of the
international projects in cooperation with industrial sector.
The faculty offers a three-cycle study system 4 + 1 + 3 and has two study programs:
1. Chemical engineering and technology, licensed and accredited for four elective modules (first and second
cycle):Chemical Process Engineering, Environmental Engineering, Food Technology and Occupational Safety and Fire
Protection.The third cycle of education consists of two programs: Food Chain Management and Chemical Engineering
and Technology.
2. Biology, started 2013/2014, first cycle license.
The curriculum of the elective module Food Technology contains the following professional subjects: Microbiology,
Food Technology, Technological Operations, Hygiene and Control, Biochemistry, Analysis and Control of Food Quality,
Industrial Microbiology, Biotechnology, Knowledge of Raw Materials, Machines and Devices, Packaging, Nutrition, Basics
of Entrepreneurship.
Practical training is a mandatory part of every subject.
The “TeoLab” Institute performs laboratory diagnostics of infectious diseases and microbiological and physico-chemical testing of food and animal forage. The laboratory is accredited and all test methods are in accordance with ISO17025.
There has been a successful cooperation with the VTI for years, which has ensured the necessary practical skill training for the final grade students.
After acquiring skills for control of food parameters in the VTI laboratory during the first years, students will have the opportunity to further master their skills in practical classes in the laboratory of the Institute using modern devices for food quality control.
Laboratory tests in the field of animal health and food safety
Research and laboratory experience is of great importance and contributes to the education of the students through training and keeping up with the current topics of interest to our teachers.
After acquiring skills for control of food parameters in the VTI laboratory during the first years, students will have the opportunity to further master their skills in practical classes in the laboratory of the Institute using modern devices for food quality control
Production of bread, cakes, jellies, lokum, whipped cream, ice cream and pie dough. The enterprise is also active in catering, owning sales and catering facilities with pizzerias in Bijeljina, Br čko and Tuzla.
Cooperation with VTI is long-lasting and is manifested through practical training in the production plant. Students attend practical training in the plant during the final grade.
Currently, the company does not have licensed staff for student education, so the pedagogical training of two employees is planned, to provide mentors for practical training at the facility.
Milk purchase and processing; fruit purchase and cold storage
The 10-year-long cooperation with VTI covers conducting the student Practical Training according to the food industry occupation Curriculums. The students are being trained in enterprise’s production plants and in collection stations -where milk is purchased from local producers.
training of VTI and supervision of the Practical Training in VTI Practical Training Workshop, as well as free meals for the students attending the Practical Training in the enterprise.
Manufacture of filo dough, pasta and mlinci dough
The cooperation with VTI is reflected in the possibility for conducting the Practical Training for students majoring in Food Processing Technician, which enables training them on the machines for manufacturing filo dough and pasta, which is part of their Curriculum.
Providing a free meal for the students attending the Practical Training in the enterprise, but also providing training for VTI teachers for use of the pasta manufacture machines.
Livestock breeding, production, processing and trade of meat and food, Hospitality industry
The company has been cooperating with vocational schools for 5 years and has good communication experience with teachers and mentors. One of the most important shortcomings that the company has noticed is the lack of well-equipped workshops in the schools themselves where students could have the opportunity to acquire basic skills during the training with teachers.
The company plans to encourage high school students to acquire knowledge and skills by engaging in dual education preparation programs.
Forage, eggs and pasta manufacture and sales
For the last 3 years, the company has been cooperating with VTI, providing 1 place per year for student training in production and retail
The goal of the company for participation in the project is to enable younger members of the community to actively participate in the production processes to help acquire the necessary skills and facilitate learning.
Fruit and vegetable processing
The company has been cooperating with VTI since 2007, training students and introducing them to all the production processes in plants during practical training.
The company will conduct free training for VTI teachers on the juice and jam production line planned by the CT project.
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