990 hours/year
Professional Diploma in Food Production Technician: pastry and bakery products
Young people under the age of 16
Diploma middle school
It is proposed and managed by University of Flavors and ITER Innovation Tertiary, training agencies of Confcommercio Umbria, with 30 years of experience in the sector (among the first training agencies in Umbria).
WHAT THE PASTRY AND WHITE ART TECHNICIAN DOS
The Food Production Operator possesses the knowledge and skills necessary in the food processing work processes relating to bread-making and pastry-making, applying the hygienic-health regulatory protocols.
WHO IS THE STUDY COURSE ADDRESSED TO?
Boys and girls aged 14 to 18 with a lower secondary school diploma, in compulsory education and training
DURATION
4 years for the professional diploma. In the 3rd year the professional qualification is obtained.
Lessons take place according to the normal regional school calendar, from September to June.
The course has an annual duration of 990 hours. The amount of hours refers to the acquisition of:
– basic cultural skills
– technical-professional skills characterizing the professional figure.
CERTIFICATIONS
After passing the final exam you will obtain:
The titles issued are valid - like school ones - throughout the national territory, since they refer to repertoires of professional figures and skill standards agreed at national level between all the Regions and the State, and European by virtue of Council Decision 85/368/EEC on the correspondence of professional qualifications between Member States.
WHERE THE LESSONS TAKE PLACE
The lessons take place in Perugia, via Fontivegge 55, at the Innovazione Terziario headquarters. We are one step away from the train, mini metro and bus stations.
WHAT YOU CAN DO NEXT
– You can access the IFTS (Higher Technical Education and Training) and ITS (Higher Technical Education) paths
– You can attend the 5th year to obtain the upper secondary school diploma
THEORY AND PRACTICE, THROUGH WORKSHOPS, SCHOOL-WORK ALTERNATION, INTERNSHIP AND FIRST LEVEL APPRENTICESHIP
The study path is designed using the formula of dual training, this means that the hours of classroom training will be accompanied by many hours of training in the workplace; ample space is therefore guaranteed to the practical part and the learning of specific professional technical skills.
Starting from the second year, each student will carry out an INTERNSHIP in the company for approximately 4 months.
It is also possible, starting from the 2nd year, to train up to the Diploma or Qualification by working in the company through the employment contract. 1st level apprenticeship.
APPRENTICESHIP
From the 2nd year it is possible to qualify by working in companies with a LEVEL I apprenticeship contract, in a school/work alternation regime
NO COST
There are no registration or teaching material costs. Complete uniform, textbooks are free.
WHERE YOU CAN FIND WORK
At commercial businesses of any type and size.
COURSE INFO AND REGISTRATION METHOD
Tertiary Innovation - University of Flavors
First Level Training Area
Michela Saccucci 075.38889235
Stefania Flori 075.38889217
Center 075.5729935
1 Italian language
2 Communication and historical, artistic and environmental heritage
3 English language
4 Mathematics and geometry
5 Natural sciences and earth sciences
6 Law and economics
7 History
8 Computing and ICT
9 Competences of citizenship
10 Religious culture
11 Motor techniques and sports practices
12 Work processes, terminology and professional documentation
13 Equipment and tools
14 Safety and hygiene in the workplace
15 Food hygiene and conservation and storage operations
16 The sales activity
17 Pastry practice technique laboratory
We are a bridge between the company and the market, and we offer individuals and companies tools to face the changes taking place in the economic fabric and foresee future business scenarios.
