local workshop report - um · this project has been funded with support from the european...

2016-2-TR01-KA205-0036086

This project has been funded with support from the European Commission. This publication reflects the views only of the author, and the Commission and National Agencies cannot be held responsible for any use which may be made of the

information contained therein.

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LOCAL

WORKSHOP

REPORT

UM - SLOVENIA

Project Information Project name Floury Food Safety Training from Virtual To Reality For Youth Project acronym FFS Project number 2016-2-TR01-KA205-0036086 Project web site http://www.ffsproject.net/ Lead partner University of Maribor Implementation University of Maribor

Document Identification Document title Local workshop report UM - SLOVENIA Dissemination level

Project partners

Version history Version number Date released Authors and contributors

1.00 June 1, 2017

UM – Slovenia Dr. Petra Vrhovnik, ddr. Ana Vovk

Korže, Janja Lužnik

2.00 July 7, 2017

UM – Slovenia Dr. Petra Vrhovnik, ddr. Ana Vovk

Korže, Janja Lužnik AUDIENCE OF THIS DOCUMENT: Private

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TABLE OF CONTENTS

1 INTRODUCTION 1.1 Project introduction 1.2 Presentation of current state of food sector at the national level 1.3 Presentation of the current state of food sector in the field of education and training needs at the national level 2 WORKSHOP IMPLEMENTATION 1 with FF sector 2.1 Problems addressed by the workshop 2.2 The purpose and objectives of the workshop 2.3 Methodology, introduction

2.4 Participants 2.5 Results of the workshop 1 2.6 MANDATORY ANNEXES OF WORKSHOP 1:

2.6.1 Workshop Agenda 1 2.6.2 Attendance list 1

2.6.3 Additional documents designed for the purpose of the workshop

2.6.4 Photographs

3 WORKSHOP IMPLEMENTATION 2 with FF Educational Field 3.1 Problems addressed by the workshop 3.2 The purpose and objectives of the workshop 3.3 Methodology introduction


3.6.1 Workshop Agenda 2 3.6.2 Attendance list 2 3.6.3 Additional documents designed for the purpose of the

workshop 3.6.4 Photographs

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4 WORKSHOP IMPLEMENTATION 3 with FF Educational Field 4.1 Problems addressed by the workshop 4.2 The purpose and objectives of the workshop 4.3 Methodology introduction


4.6.1 Workshop Agenda 3 4.6.2 Attendance list 3 4.6.3 Additional documents designed for the purpose of the

workshop 4.6.4 Photographs

5 CONCLUSION

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1 INTRODUCTION

1.1 Project introduction

Erasmus+ project Floury Food Safety Training from Virtual to Reality for Youth is focused on the assurance of protection of public health through quality assurance and safety in the food production sector by means of developing the professional qualifications in media fit to technological developments of the youth working/who want to work in the floury food production sector, however, who could not complete their education or unemployed youth.

Adaptation of the youth involved in the sector must be ensured towards increasing productivity by making them acquire new skills which would make it easier for them to get adapted to the developing technology base and the global transformations of manpower (EU 2020 page).

The need determining works will ensure specifying the actual needs of training of the youth, employers and sector, thus it will determine the map in preparing the training modules in line with the needs determined as the project’s building block.

We held local workshops with participation of trade unions, employer unions, vocational education centres, youth/young employees, floury food production sector employers, employment offices, relevant departments of universities, decision making authorities. The main aims are to bring together the concerned parties to ensure a bridge set-up between the youth and the parties, and to present to the youth the chance to participate in the decision processes about their own careers and training.

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1.2 Presentation of current state of the floury food sector at national level

Miller’s industry and bakery remain one of the most important agro-food chains in Slovenia, which have a very great economic significance. In particular, bakery is one of the major and most important industries in agro-industry.

In 2010, the cereal chain linking farmers, agricultural cooperatives, millers and bakers was created and from 2011 includes the agreed qualities and parameters of quality. Members of the chains tend to improve the agricultural and technical measures on wheat production, catalogues of wheat and the model of redemption. The results of the partnership are reflected in greater quantities of home-grown wheat and larger domestic redemption, which is still not optimal, since Slovenia is still a net importer of cereals. At the national level, there are implementation of schemes like "Chosen Quality" selected for the promotion of Slovenian wheat and its products. Farmers are too direct into the prices and subsidies, to achieve the economical production of cereals by improving technologies. Instead of increasing food security by increasing agricultural production it is even reduced, also in the case of bread cereals, therefore a new agricultural policy from 2015 encourages more self-sufficiency, also in the area of cereals. The key problem in the bakery sector represents changes in the large bakery enterprises related to the structure of ownership and changes in the market because of low prices of cereals and unfair competition from small private grey bakery companies in the market. Key challenges miller’s and bakery industry represent improvements in the field of legislation, which allow chaining of businesses and more effective cooperation, solving the problem of the informal economy on the market, encouraging the production of better quality homemade bread wheat and systemic measures to encourage the consumption of domestic products made from domestic raw materials. For the production of cereals, it is also necessary to have technological progress which is based on the integration of the sector with science, smart specialization and co-operation of all stakeholders with regard to new development projects, which would significantly contribute to the reduction of imports of cereals and an increase in exports of bakery products. In the future, it will be more effective to contribute to the vertical integration of the sector from the seller to the buyer and in the grain processing industry from farmer to processor. The final baker's products in the future must achieve a higher

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standard of quality, in line with the regulations on the quality and safety of foods in the EU. Due to the small size of Slovenian market there is an opportunity for the further development of miller’s industry and bakery in a quality boutique production and safe preparation of products from local raw materials with high added value, which follow the trends in the market in the direction of niche products, where products from organic, raw materials are classified along with gluten-free products, products with less fat, salt and sugar. The sector is also facing the challenge of tackling the public tenders and participation in the procurement guidelines for simplifying public ordering and the reduction of the food that is thrown away. Members of the section of miller’s industry and bakery will in the future try to make connections with partners from abroad and learn about foreign good practices. Main challenges of Slovenian Food sector:

• To develop miller’s and bakery industry at a higher level as the most important agro-food chains in Slovenia.

• To increase the self-sufficiency in cereal production and cooperation among cereal chain representatives.

• To promote local cereal production by National schemes. • Re-introduction of the old traditional cereal species. • To reduce import of cereals and to increase export of bakery products. • To ensure food safety, detection and adaptation on the new risks in

accordance with EU legislation and rules. • Development of new high-quality products made from organic local raw

materials in accordance with EU standards. • Development of science for technological progress of agri-food sector. • Analytical checking of domestic raw materials and proof of origin of

Slovenian products • To improve public procurements.

1.3 Presentation of the current state of the food sector in the field of education and training needs at the national level

The job of baker or confectioner requires a professional level of education after the minimum qualifications, laid down by the rules on the minimum level of training of persons in food production, processing and marketing of food products.

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Secondary school education program baker and confectioner lasts three years. It finishes up with a final exam, which includes written and oral exam from Slovene, a product or service and a defence of it. The education in the field can be continued with 2-year vocational-technical education program, gaining the title of agro-food technician. With the vocational final examination, the study can be continued in food science and nutrition program in order to obtain an education of a Food Engineer. With the fifth subject at the final examination in secondary school the study can be continued at the University in the food program. After internship and after three work experiences, students carry out a master's exam in order to obtain the master’s title in the field.

In the course of education, the students are trained for an independent and high-quality manufacture of bread and baked goods. They acquire practical and theoretical knowledge of the various types of cereal, bakeries and grain mill products and learn about technological processes. They learn about the importance of personal hygiene and hygiene in the workplace, and develop a number of skills and techniques necessary for the pursuit of the profession. Along with this they take into account the hygiene and safety rules, learn about the general legality of technological processes in food, they gain knowledge of biological, nutritional and energy value of foodstuffs. They learn to use information and communication technologies for business communication, planning, the organizing of an independent, secure, efficient work and working procedures in the professional field. In the higher grades, they learn about the importance of environmental protection with the basics of sustainable development, the basics of entrepreneurship and biotechnology for food safety assurance.

High school training centres also carry out training for the unemployed, professional meetings and thematic training courses for smaller audiences, an extra education for adults, the certified programme for the national professional qualification courses and workshops for adults and primary schools.

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Structure of education system in Slovenia

Structure of Slovenian Food Sector education system with focus on education programmes baker, miller and confectioner.

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Source: http://www.icp-mb.si/wp-content/uploads/2015/09/Pek-izobra%C5%BEevalni-program.pdf

Syllabus for the vocational programme baker at the Educational centre Pyramid Maribor: Secondary School for Food Processing and Nutrition. The module includes general mandatory educational subjects (Slovenian language, foreign language, Art, Natural Sciences, Social sciences), mandatory Professional modules (Protecting the environment with the basics of sustainable development, the basics of entrepreneurship and sales, basics of food, the basics of biotechnology with nutrition, basic types of bread and pastry, special types of bread and bakery, demanding bakery products). The module includes also practical lessons at school, practical training at employers, extracurricular activities and open curriculum. The student must reach a sufficient number of hours to complete the program in the field of lessons hours, practical training, education at school and pass the final exam.

KEY PROFESSIONAL COMPETENCES:

1. Plan, prepare, execute and control their own work 2. Rational use of energy, material and time 3. Protect health and the environment 4. Communicate with colleagues and clients 5. To ensure the quality of products and the services provided 6. Keep proper documentation 7. Knead different types of dough for bakers from basic raw materials or prepared mixtures 8. Defrost, form, coat, pour the dough and control its rise 9. To produce cold and warm fast food products 10. To serve and sell fast-cooked food 11. Store intermediate products 12. Purchase intermediate products and sell products

WORKING AREA – SKILLS AND KNOWLEDGES Administrative work: Work organization and preparation of technical documentation Commercial work: Purchasing intermediate products and selling products Supervision of work: Supervision of work and management Quality Assurance: Quality assurance of products and services Maintenance and repairs: Operation with mechanically adjustable and hand-operated machines and devices Communication: Communicating with colleagues and clients Protecting health and the environment: Care for safety and health at workplace

Table of key professional competences, skills and knowledges, that students have to acquire during the training program.

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On the basis of the self-evaluation report by the Educational Centre Pyramid (Izobraževalni center Piramida) prepared annually for the measurements of indicators of quality, which includes the satisfaction of graduates, the performance of students in student’s work experience, employer’s satisfaction with work of the students at the work experiences and the satisfaction of parents (http://www.icp-mb.si/wp content/uploads/2016/10/Samoevalvacijsko_porocilo_15-16.pdf), we can sum up that it would be necessary to improve individual areas in the food sector especially in practical training as pointed out by the graduates and showed by the results of students' knowledge:

- The need for the implementation of the content in the field of information and communication technologies (ICT), as well as the basics of entrepreneurship and sales: it is noted that students receive insufficient professional and practical knowledge in the field of ICT, in particular because there is a great development in this area and students should master new applications, databases, access to the data of the clouds and similar things. A similar problem is with business skills that students do not have the opportunity to obtain, as they are not in touch with real businesses, which are waiting for them as soon as they enter labour market. Therefore, students themselves recognize that they would need more practical experience of marketing and communications with the public, especially those who want to start their own business.

- The need for more work experiences to refresh the practical skills: students in the higher grades have noticed that even though they have work experience they lack skills what is also confirmed by the findings of teachers of practical classes since they stat that young people need more real work experience and in the first period of work they have a problem with independent work, so more work experience would be an important help later at work.

- The need for new skills in the field of confectionery, wine making, HACCP system, patisserie and nutrition: mainly young employees are finding that there are many innovations in their profession and that they should be more up to date, this means that they should attend more conferences, exhibitions and promotional events since there are big changes happening both in the packaging area as in the types of sweets, where it is at the forefront the demand of the buyers.

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- The need for basic and practical knowledge in the field of computation of quantities and units of measure, conversion of metric units, knowing of the ingredients and recipes: most of the problems detected in the conversion to larger amounts, since students are accustomed to work with smaller quantities. It would therefore be very useful to develop additional options for this kind of education as practical and as well theoretical calculation, the knowing of metric units and their importance. In this area, they could also have developed a e-learning with real situations where the user would found himself in the role of the calculation of all possible events (visualisation of events).

From the perspective of education for sustainable development and the review of the existing curriculum, it is concluded that students in the course of education are already confronted with the contents of sustainability but these aspects are usually pretty hidden and not enough talked about in educational process. Curricula should therefore be updated and include innovative approaches that allow the education in the modern way (field work with views of good practice, digital technology with applications and security aspects of the importance of healthy food as an ethical aspect).

In practice, they also decide for themselves for a sustainable lifestyles, since they choose raw materials for their own use from the well-known producers, ask about the composition of the raw materials and also support ecological forms of production.

2 WORKSHOP IMPLEMENTATION 1 with representatives of educational system

2.1 The problems addressed by the workshop 1

Slovenia does not cover its own needs for agri-food products and the degree of self-sufficiency is very diminished. Because of the increase of global food and environmental uncertainties and doubts in the long-term environmental

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sustainability of the current way of solving the problem of food safety, production and fair food distribution, there is a growing number of experts that highlight the importance of food self-sufficiency at the local and regional level (Plut, 2012, p. 12). In doing so, are very important the local traditional practices, arising from the geographical characteristics of the area that are adapted to the environmental capacities.

The new agricultural policy after year 2015, promote self-sufficiency mainly in the production of bread cereals and the revival of the traditional old species, which would subsequently contribute to an increase in domestic production of bakery and mill products.

To this end, we presented to the students of second year of secondary school for food a good example of practice-teaching course for self-sufficiency, where they can learn through their own experiences simple natural approaches of self-sufficiency in the field of production and processing of food and the sustainable use of renewable natural resources.

2.2 The purpose and objective of the workshop 1

The main purpose of experiential workshop was to present to the students the importance of natural approaches for self-sufficiency, and to encourage them to think that anyone of us can become at least partially self-sufficient in everyday life.

In the context of the implementation of different activities of students they also learned about the importance and opportunities for practical integration of sustainability into everyday life and future profession.

The main objectives of the workshop were:

1.) Presentation of the concept of self-sufficiency, natural approaches of quality production and food processing, sustainable use of renewable energy on the Educational Polygon for Self-sufficiency Dole, for the understanding of self-sufficient perspective on sustainable food production. Implementation of a practical mini workshops identifying soil properties to improve food production. 2.) Presentation of the concept, the purpose and objectives of the international project Erasmus + Floury Food Safety. 3.) The implementation of a survey among students of second year of baker and

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confectioners with the intention to obtain information about the needs and problems of the educational system with a view on the development of their own competences and skills for successful employment and opportunities for improvement. 4.) Open discussion

2.3 Methodology introduction of the workshop 1

Local workshop event of the project Floury Food Safety was hosted by UM in Municipality of Poljčane, Learning polygon for self-sufficiency Dole, on 24th of April 2017. The workshop was led by PhD Ana Vovk Korže, PhD Petra Vrhovnik and Janja Lužnik from International centre for ecoremediation, Faculty of Arts (FF), UM.

THE PROGRAM OF THE LOCAL WORKSHOPS WITH YOUNG PEOPLE (High School Students of nutrition and food science and technology in

Maribor)

The introductory part: - The welcome given by the leaders of the workshop, presentation of the

purpose of the meetings and the programme of the workshop (PhD Ana Vovk Korže, PhD Petra Vrhovnik and Janja Lužnik)

The central part of: - A tour of the Educational polygon for self-sufficiency Dole (PhD Ana

Vovk Korže, PhD Petra Vrhovnik) - Mini practical workshop to learn about the properties of the field soil to

improve soil fertility (PhD Ana Vovk Korže, PhD Petra Vrhovnik) - Presentation of Erasmus + project Floury Food Safety (PhD Ana Vovk

Korže) - Implementation of a questionnaire to obtain opinions on the needs of

training and education (Janja Lužnik)

The final part: - Open discussion with students and teachers on the problems of

education and implementation of work practices in the food sector (PhD Ana Vovk Korže)

Before the workshop, we have prepared a script and program of the workshops

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for the presentation of sustainable approaches in the field of self-sufficiency, production and food processing in real circumstances on the Educational Polygon for Self-sufficiency Dole. The main purpose of the activity is the encouragement for young people to change lifestyle and working practices towards greater sustainability and responsibility to the profession and the presentation of the project and implementation of questionnaire for the purpose of obtaining feedback on the needs in the development of key competences and skills of young people to carry out the profession of a baker and confectioner. We invited the local high school for food science and nutrition from Maribor to cooperate.

Before the implementation of the workshop worksheets were prepared for all participants for the implementation of mini workshops to learn about in the field the practical characteristics of the soil and the survey questionnaire for young people who intend to work in the food sector. In the context of the workshops students saw the permaculture arrangements at the Educational Polygon for Self-sufficiency Dole for sustainable farming and food processing. Students have, through their own experiences during the implementation of mini hands-on workshops and worksheets, got acquainted with simple methods of getting to know the properties of the soils, which are essential for high-quality food production. After the completion of the workshop the young people were invited to fill in the questionnaire. The final part of the workshop was devoted to reflection on the activities carried out, the exchange of opinions, open discussion on the problems of the educational system in the field of food sector and opportunities for enhancing the development of competences. The workshop was attended by 56 students of the programme baker and confectioner.

Focus group 2: FF Educational Field representatives - pupils who want to work in the FF sector

We have included in the workshop students of second year of Secondary School for Food Processing and Nutrition from Maribor, who intend to work in FF sector. Students in the second year listen to the subject of environmental protection with the basics of sustainable development, that is why we were interested in how they understand the aforementioned content and how they can place them in the daily work and life. At the same time, we wondered what was

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missing during the educational process, and which competences and skills are considered essential for effective work in the miller’s industry sector.

MAIN EDUCATIONAL NEEDS

DETAILED CONTENT DEFINITION OF INDIVIDUAL NEEDS

Basic working procedure

Knowing the organization of work.

Working with large quantities of raw materials

- Weighing of raw materials after recipes. - Working with large quantities of raw materials. - Converting of metric units.

Independent work More opportunities for independent organization of integrated work process from planning to preparation of raw materials and manufacturing of the final product.

Tours of good practices at home and abroad

Tours of good practices relating to the educational program. For example, Čokoladnica (Chocolate shop).

Practical work in the classroom and by the employers

- More practical work at the prospective employers. - More of practical work in the practical lessons.

Knowledge of technological processes

Knowledge of the equipment and the modern technological processes.

Safety at work Knowledge of regulations. Hygienic safety regulations

Knowledge of regulations.

Aspects of sustainability and ecological consciousness

Knowledge of the aspects of sustainability.

2.4 Participants

No. Organisation Name and surname Function

1 Secondary school for Food processing and Nutrition Maribor

12 students 2nd year Program: Baker

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2 Secondary school for Food processing and Nutrition Maribor

44 students 2nd year Program: Confectioner

2.5 Results of the workshop 1

At the end of the students of 2nd year of the programme baker and confectioner were invited to fill in the questionnaire. Before filling in the questionnaire, the crucial starting point of the project, the purpose, objectives and intellectual results were presented. Students were presented the key issues of the food sector in the field of education and the implementation of work practices. The main purpose of the implementation of the survey has been testing the working of the questionnaire and obtaining feedback on the current needs of the educational process and working practices.

The analysis of the questionnaire showed that students want more of independent work, practical experiences in the course of practical work experience both in the school and in the case of prospective employers, more tours of good practice in a wide variety of companies both at home and abroad, they want the extra education to acquire new additional skills in order to strengthen and develop the key competences to do better work in the food sector.

On the issue of what competences and skills you want to develop in the course of education it was pointed out in particular: knowledge of working process, working with large quantities of raw materials, strengthening of ecological awareness, skills, supply and food products, skills, organisation of work, converting metric units, safety at work, teamwork.

84%

16%

Question: Would you like to have more

additional knowledge in your area of

expertise?

yes no

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On the question of what was missing in the practical education it was highlighted, in particular, the desire for more work with a teacher as well as teamwork. They miss more individual work, more innovations, more practical experiences relating to the educational program. Also, they want more professional subjects that are supported by practical exercises, to adapt learning content to a particular program.

TRAINING NEEDS OF YOUNG EMPLOYEES

A1 The actual content of the individual needs

A2 Way of educating content

A3 Design education

A4 other If necessary, add new aspects

Need 1 Understanding and knowledge of the contents of measurement

Lack of knowledge in mathematics with an emphasis in the field of

Participation in procedures where different measurements are carried out. Integrating

Lack of knowledge in mathematics with an emphasis in the field of

0

5

10

15

20

25

30

35

40

Which skills related to practical work would you like to improve?

agreement level

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converting units of measure (gross, net, tare) as well as summing, subtraction, percentages, ignorance measuring instruments work with scales - which is the basis for the work with recipes

content of measurement knowledge into practice and into teaching. More practical tasks in the field of measurements (recalculations, conversions, etc.)

converting units of measure (gross, net, tare) as well as summing, subtraction, percentages, ignorance measuring instruments work with scales - which is the basis for the work with recipes

Need 2 Knowledge of labour and technological procedures

Young people at the entrance into the labour market know too little of the specificity of working procedures, in particular technological, hindering their work independently

More practice and integration into technological procedures outside the regular class

Practical work

Need 3 Safety at work

In the food sector, big attention is given to safety, so the young should take care of safety all the time

Experimental exercises in the field of safety

Learning situation

Need 4 The regulation of hygiene

In the field of hygiene young people must be especially vigilant, as they are in the course of schooling not enough warned about this

Attentional emphasis on hygiene during learning process

Mini experimental exercises

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2.6 MANDATORY ANNEXES for workshop 1:

2.6.1 Agenda

2.6.2 Attendance list

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2.6.3 Additional documents designed for the purpose of the workshop (ppt, flyer etc.)

Questionnaire for pupils

2.6.4 Photographs

Images from 5 - 8: Within the framework of the workshop, which we have with implemented with 2

nd year students of Secondary School of food science and nutrition on the Educational Polygon

Dole in the Poljčane municipality, we wanted to raise awareness among young people about the

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importance of self-sufficiency in the field of production and food processing, as well as the integration of sustainability aspects on both the workplace and in everyday life. Young people learned about simple and sustainable self-sufficient life approaches during experiential activities in which they were also included. In the context of open discussion and the implementation of the survey, we talked with young people about the needs of the educational system for the successful development of the key professional competences, which are a prerequisite for effective work with prospective employers.

3 WORKSHOP IMPLEMENTATION 2 with food sector representatives

3.1 The problems addressed by the workshop

The editor of the newspaper Mlinarstvo in pekarstvo (Miller’s industry and bakery) has organized the traditional Symposium of the same title, which brings together representatives of business in Slovenia in order to acquaint them with the latest achievements in the field of nutrition, miller’s industry, bakery and sweets. The central theme of this year's Symposium was the safety of foods in miller’s industry, bakery and confectionery. Minister for agriculture, forestry and food, in his keynote address highlighted the implementation of a strong control in the field over the safety of food by the inspectors of the administration of the food safety, veterinary and plant protection products, which at the same time allows the consumers a high degree of confidence in the local food. He highlighted the importance of high-quality, locally grown food as well as the progress made in the development of science in the field of agri-food sectors at the national level, which will allow analytical checking of domestic raw material traceability and proof of origin of Slovenian products. With this Slovenia follows the trend of the EU to ensure food safety, detection and adaptation to the new risks, the development of new products with the emphasis on the standardized high-quality local raw materials, health and the re-introduction of the old traditional cereal species.

In the context of expert lectures, we wanted to raise awareness among the representatives of the food sector on the importance of the integration of all aspects of sustainability into the existing education system, which allow young people in the workplace as well as in daily lives provide independent and responsible action in the direction of greater sustainability, based on the rational use of energy, the use of high-quality local raw materials, reduction of negative pressures on the environment, adapt to climate change, connecting to the local environment, etc.

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3.2 The purpose and objective of the workshop

In the context of cooperation at the symposium we conducted the following activities:

- A presentation of the contribution of Sustainable aspects of the supply of miller’s products and the importance of innovative education with a view to the participants of the Symposium about the importance of integrating sustainable development content presented into the educational system of the food sector

- Attendance at the lectures of the representatives of the food sector, with a view to obtaining key information about the state and trends in the field of food sector

- Realization of interviews by the method '' face to face '' on the needs and problems of the existing educational system for the provision of high-quality and safe food with representatives of the food sector.

- Presentation and promotion of FFS project in the context of the presentation of lectures and promotional stands, networking with participants.


Local workshop event of the project Floury Food Safety was implemented by UM in Hotel Life Class Slovenia in Portorož, on 30th of May 2017, in the framework of 14th Slovenian Symposium of miller’s industry and bakery. The event was attended by PhD. Petra Vrhovnik in Janja Lužnik from International centre for ecoremediation, Faculty of Arts (FF), UM.

Before carrying out the mentioned Symposium, we prepared an article titled Sustainable Aspects of the Supply of Mill Products and the Importance of Innovative Education, which will also be published in the next issue of professional journal Miller’s industry and baking. In this article, we present the importance of a more effective integration of the elements of sustainability in the existing educational system, since the sustainable aspects of the supply of mill products is a horizontal process associated with the required food profession. However, since the concept of sustainability is wide we analysed

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aspects of sustainability in relation to the supply of products and typifies mill products in environmental sustainability (organic production of raw materials, water management in agriculture, reduction of plastic in the manufacture and processing of grain mill products), social sustainability (the availability of healthy food for all generations, the buying of raw materials after the shortest chain and the link with the local suppliers) and economic sustainability (strengthening of local market , inclusion and integration of small entrepreneurs in the miller’s industry and sales). We have found out that there are aspects of sustainability rather hidden and they are not talked about enough in the educational process, we have also illustrated this with examples of curricula. In the second part of the article innovative approaches are presented, that should be included into the education on the modern way (field work with views of good practice, digital technology with applications and security aspects of the importance of healthy food as an ethical aspect). At the end of this paper there is a presentation of a project of Floury Food and the importance of this project for Slovenia and the world from the point of view of the development of new modules and programs that provide young people with easy access and quality education, and for the institutions of the food profession this is a great challenge.

In the context of the symposium we presented the article to the representatives of the food sector, which was attended by more than 200 representatives from various fields in order to raise awareness among them about the importance of the integration of sustainability aspects in the educational system, which would allow for more effective involvement of young people in particular elements of sustainability in the work process as well as in everyday life.

Prior to attending the symposium, we have prepared a survey questionnaire with closed and open type questions, which has served as the lead in the implementation of individual interviews by the method of '' face to face '' with representatives of the food sector, with a view to obtaining feedback on the state, trends and the needs of the education in the food sector. We carried out individual interviews with 14 representatives of the food sector.

On a promotional stand, we presented and promoted the Erasmus + project Floury Food Safety in particular, with a view to networking and gaining contacts for further implementation of the project activities.

Focus group: Representatives of FF sector

The symposium was attended by more than 200 representatives from various areas of the food sector. Lectures on the topic of food safety in miller’s industry, bakery and confectionery were performed by:

- The leading decision makers of the food sector (Minister for agriculture, forestry and food; Director of inspection for food safety, veterinary and care;

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representatives of the baking section of the Chamber of economy of Slovenia) - Representatives of the major bakery and food companies (Group Žito,

Mercator, Spar etc.) - Representatives of educational companies in the field of ensuring the safety

and quality of food products (SIQ Slovenia, Institute for nutrition) - Representatives of analysis companies for checking the quality of foods

(Lebena Ltd.). - The representatives of the food industry equipment production line for

bakeries (Gostol-Gopan).

We conducted individual interviews with various representatives of the food sector. We implemented the representatives of educational institutions, companies, suppliers of raw materials and bakery equipment for the food industry, providers of technology for quality control of foodstuffs, etc.


A DETAILED INFORMATION OF INDIVIDUAL NEEDS

Increase the duration of practical knowledge during education

- The development of practical skills through training with experienced teachers with special practical knowledge using. concrete examples from real situations.

- To overcome the differences between school practice and practice industry.

- Increase opportunities to work with large quantities of raw materials.

The development of basic and highly qualified skills and knowledge of young people

- Development of product knowledge for selling purposes - Developing skills for specific work area (miller, baker,

confectioner, ...). - Introduction of compulsory practical training.

Developing personal competencies and characteristics of young people

- Improve organizational skills, flexibility, ingenuity at work. - Increase the sense of initiative and motivation for work. - Encouraging teamwork. - Development of communication skills.

Measurement skills development

- Lack of knowledge of mathematics with an emphasis in the field of converting units of measure (gross, net, tare), summing, subtraction, percentages, ignorance measuring instruments work with scales - which is the basis for the work with the recipes.

Knowledge of hygiene practice

- Ensuring personal hygiene and general hygiene requirements. - Reducing errors in production due to inadequate hygiene.

Knowing the risks for food safety

- Identifying new risks, which are not yet known due to globalization.

- Knowledge of standards and legislation to ensure the floury

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food safety. - Knowledge of basic aspects for mitigating the risk at work. - Knowledge of systems for improvement and risk reduction of

such systems. - Monitoring traceability of raw materials.

Ethical and moral values in order to ensure fairness and safe food

- Develop the basic values and ethical principles for responsible work, personal hygiene, compliance with the law and comply with the rules / standards to ensure food safety, occupational safety.

Understanding the importance of sustainability aspects throughout the food chain

- Understanding the importance of the concept of sustainability for ensuring food safety.

- Understanding the opportunities for transfer of sustainability aspects from theory to real situations and everyday life.

Knowing the innovative modern technology and equipment

- Knowledge of innovative equipment to facilitate the work and reduce the risk.

The importance of a healthy lifestyle and a healthy diet

- Knowledge of legislation, standards, criteria and principles in this area.

- Risk analysis on a personal level. - Awareness of the importance of their own health

3.4 Participants

We conducted individual interviews by the method of face to face with the representatives of the following organisations:

No. Organisation Number of participants

Function

1 Bakery Spar Slovenia https://www.spar.si/sl_SI/spar-znamke/pekarna-spar.html

1 The sale and preparation of bakery products

2 SIQ Ljubljana http://www.siq.si/

2 Education/ work experiences/ consultancy

3 Mercator IP http://www.mercator-ip.si/storitve/

3 Sales and manufacture of bakery products, Food safety and internal control services

4 Bakery Hrovat http://www.phk.si/

1 Sales and manufacture of bakery products

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5 BTF doo http://www.btf.si/

2 The sale of the bakery and confectionery equipment and raw materials

6 ŽITO doo http://www.zito.si/

1 Sales and manufacture of bakery products

7 Mantler doo 1 The sale of the bakery and confectionery equipment and raw materials

8 Noack doo http://www.noackgroup.com/Live/Home_slo.YoCms?ActiveID=1158

1 The agri-food diagnostics and instruments, consulting and training

9 Rams doo http://www.rams.si/

1 Sales of raw materials and equipment for the food industry and bakery, consultancy, training


TRAINING NEEDS OF YOUNG EMPLOYEES



A3 Design education


Need 1 Understanding and knowledge of the contents of measurement

Lack of knowledge in mathematics with an emphasis in the field of converting units of measure (gross, net, tare) as well as

Participation in procedures where different measurements are carried out. Integrating content of measurement knowledge into practice and

Understanding and knowledge of the contents of measurement

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summing, subtraction, percentages, ignorance measuring instruments work with scales - which is the basis for the work with the recipes

teaching. More practical tasks in the field of measurements (recalculations, conversions, etc.)

Need 2 Knowledge of hygienic safety regulations

The lack of sensitivity to all phases of the hygienic security situation

More contact with the contents of hygiene standards

e-materials workshops

Need 3 Knowledge of the guidelines for improvement and risk reduction

Fear the costs of production due to a variety of possible errors

Consistent compliance with all regulations, rules, even exceptional events

Learning exercises that mimic real situations and events

Need 4 Implementation of risk control on a personal level

Often it is the human factor responsible for unforeseen events

Personal responsibility at the highest level

Tests of personal responsibility as a real situation

Need 5 Knowledge of the system of traceability of raw materials

Lack of knowledge of the origin of raw materials, also because of the loose marking

Greater concern for the traceability of raw materials in the entire chain

Real situations of establishing traceability

Need 6 Labelling declarations and allergens

Despite the growing need for labelling of products it happens that the products are lacking a precise labelling

Precise labelling of products as a way of promoting them

Situational learning with the participation in the labelling of food

Need 7 Waste separation

Each place has its own rules on waste disposal, so the young need to do a background check of the system

It is often the lack of a consistent separation of waste

The practical forms of learning at work experiences, compliance with the regulations.

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3.6 MANDATORY ANNEXES of the workshop 2:

3.6.1 Agenda – symposium programme


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3.6.3 Additional documents designed for the purpose of the workshop (ppt, flyer etc.)

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Flyer, article for the Symposium, PP presentation, questionnaire for food sector representatives

3.6.4 Photographs

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Images from 1-4: Implementation of workshops in the framework of the 14th Symposium of miller’s industry and bakery on 30

th May 2017, in Portorož. PhD Petra Vrhovnik presented to the

participants of the symposium a contribution on the theme: sustainable aspects of the supply of mill products and the importance of innovative education, with which we pointed out the importance of the integration of sustainability aspects in the educational system of the food sector.

On the promotional stand, we promoted Erasmus + project Floury Food Safety for the purpose of networking and gaining new contacts of different co-participants of miller’s industry and bakery sector for further project work

At the Symposium, we attended professional courses in order to obtain information about current trends and the needs of the miller’s industry and bakery sector, which are presented by key decision makers and representatives of the sector.

We have carried out a workshop with the representatives of the sector, in the form of individual interviews by the method of face to face, with a view to obtaining opinions about the state, problems, needs and trends in the field of education and training of young people in the food sector. In the photo, are the representatives from the company SIQ from Ljubljana, which carries out training and education in particular, in the field of ensuring the safety of foods.

4 WORKSHOP IMPLEMENTATION 3 with representatives of educational system

4.1 The problems addressed by the workshop 3

Aspects of sustainability are quite hidden in the educational system and not enough talked about. Students in the course of education meet with the basic contents of environmental protection and sustainable development, but especially through the practical work, it appears that the students hardly transmit theoretical knowledge into everyday practice and to their local environment. The purpose of the workshop is to raise awareness on the importance of self-sufficiency for the students and opportunities for the integration of elements of

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sustainability both in everyday work and life.

4.2 The purpose and objective of the workshop 3

The purpose of the workshop was to obtain views on the needs and problems as well as the inclusion of aspects of sustainability into the educational system of the food sector also by representatives of the education sector, the young employees and working force. Along with this we have performed a guided tour of the implementation of the practical part of the exam and production plant of Educational Centre Pyramid.

In particular, we were interested in how students understand aspects of sustainability and how they can include them in the practical work, daily life and where they see problems for successful integration into the work process with prospective employers.

From practice teachers and young employees, we wanted to obtain information about the key trouble for successful integration of students in practical work, as well as the possibilities for the improvement of the educational system to overcome such problems and needs.


Local workshop event of the project Floury Food Safety was hosted by UM in Educational centre Piramida Maribor, on 12th June 2017. Workshop was conducted by prof. ddr. Ana Vovk Korže and Janja Lužnik from International centre for ecoremediation, FF, UM.

THE PROGRAM OF THE LOCAL WORKSHOPS WITH YOUNG PEOPLE (Secondary school for nutrition and food technology Maribor)

Part 1: implementation of workshops with students of 2nd year

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- Welcoming and the presentation of the purpose of the meetings, the programme of the workshop, the project (PhD Ana Vovk Korže and Janja Lužnik).

- Open discussion about the needs in education and training for the profession of baker and confectioner.

- Filling in the questionnaire. Part 2:

- A guided tour of the production plant of The Educational center Pyramid in Maribor.

- Personal interviews with young employees in the production part of the EC Pyramid.

- Personal interviews with teachers of practical instruction in EC Pyramid.

Before the workshop, we have prepared a script and program of the workshops for the presentation of educational approaches for sustainable development in the food sector. The main purpose of the activity is the encouragement for young people to change their lifestyle and working practices towards greater sustainability and responsibility to the profession and the presentation of the project and implementation of questionnaire for the purpose of obtaining feedback on the needs in the development of key competences and skills of young people to carry out the profession of a baker. The first part of the workshop, was devoted to the presentation of the discussed issues, presentation of the project and execution of open discussion and questionnaire with students on the theme under consideration. In the second part of the workshop, in the framework of the guided tours we visited the production plant of the EC Pyramid using the method of face to face individual interviews with the young staff in the food sector (confectionery) and teachers of practical classes in order to obtain information on the needs in the field of education and work experiences. The workshop, was attended by 12 female students of 2nd year program confectioner, 3 young people employed in the sector of confectionery and 4 teachers of practical classes in the program of confectionery.

Focus group 3: FF Educational Field representatives – teachers and trainers, young employees and pupils

In the workshop, we have included different target groups as the representatives of the education system: teacher’s practical classes, young employees in the food sector and students of 2nd year of Secondary School Food Processing and

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Nutrition from Maribor, who intend to work in FF. In the context of the workshop, we wanted from the selected target groups obtain feedback on the needs of the education and training.


DETAILED CONTENT DEFINITION OF INDIVIDUAL NEEDS

Practical instruction in specialized classrooms

For technical precision work teachers would need specialized classrooms, which they do not have enough in schools. Students having good equipment would more easily practice different areas of safety, hygiene and professional skills.

Work experiences with employers

Teachers recognize that they have insufficient work practice in real environments. More hours of practice would directly affect the consolidation of all other competences.

Individual work For individual work, more mentors would be needed and appropriate learning environment and, therefore, they could replace part of this way of learning with digital devices.

Individually mentoring of teachers in the implementation of practical classes

Teachers miss individually mentoring of students who are entering laboured market, for this they would actually need more employees.

3.4 Participants

At the Secondary School of Food Processing and Nutrition in Maribor, we include in the workshop 3 different target groups: students, teachers of practical classes (confectionery) and young employees (confectionery).

No. Organisation Name and surname Function

1 Secondary school for Food 12 students 2nd year

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processing and Nutrition Maribor

Program: Confectioner

2 Teachers and trainers 4 Program: Confectioner

3 Young employees 4 Program: Confectioner


Problems that the students expect in the integration into the work process

- Lack of knowledge in the field of working with equipment, machinery (solution: more practice and work in real situations).

- Unfamiliarity with the new working environment (solution: more practice and work in real situations).

- Due to the small number of hours of practical work in the primary grades students are of the opinion that they lack practical experience in order to integrate into the working environment (solution: more practice and work in real situations).

- They think that content from the conversion units are not problematic for them, since they learn them at the beginning of schooling (opinion does not comply with the opinion of the teachers of practical classes and they expose problems when students have to convert).

- In the context of educational process, they learn about content of sustainability and they are aware of the importance of quality of raw materials, origin and traceability of the raw materials. In their practical work as well as at home they use quality raw materials to achieve a higher quality of the final product.

- They want more practical knowledge for a more consistent transmission of sustainable content into practice and everyday life (solution: to put more emphasis on sustainability topics in the training programme and more work experiences so that students recognize how to transfer theory into practice and everyday life).

- Relations with superiors, colleagues (solution: to enhance students' communication skills, values, responsibility and respect for one's own work over the course of education).

Findings:

Young people in the course of the study are not yet aware of the integrity of the relationships, their responsibilities, and do not express deep expectations, but they are too tied to the school system, which equips them with basic skills, but

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not with decision making, sustainability, or social competences, which are essential for responsible decision making about healthy and safe food in the field of miller's industry of the sector. Therefore, it will be necessary to include sustainable aspects on a more practical level and not through theory. The analysis of the survey questionnaires showed that students miss more practical experience both in the classroom as well as among employers, where they would strengthen the knowledge mainly in the field of the organisation of working process, learn about the innovations and trends in the food sector and strengthen the ability to work in a team. The important thing for them is getting the skills in the field of measurement (convert units, measuring by recipes), working with large quantities of raw materials, knowing the rules of safety and hygiene regulations.

The experience of young employees - In the school plant, they follow trends and consumer’s demand, but at

the same time consumers do not yet seek healthier products with less sugar, less salt, etc. in this regard, it is important that consumers derive from the awareness of the importance of one's own health and moderation in consummating sweets.

- In the plant, they adjusted the offer to the demand and supply trends, looking for niche products that meet consumer expectations.

- Employees are regularly educated and twice a year attend professional courses in order to keep track of current trends in food sector – smaller quality cakes in glasses, and healthy raw materials, decoration, modern dressing, etc.

- In the preparation of products, they use high-quality raw materials of higher price range, but must act in accordance with the rules of public procurement and stay competitive on the market.

- Young employees are of the opinion that in order to successfully work motivation and self-inactive is needed for more effective work, it is therefore necessary in to impress the young in the education process for the profession. Success of the work is in the high-quality raw materials, a good recipe, appropriate practical knowledge and love of work.

Findings:

There is a substantial difference between students and young employees, they last one understand their responsibility and feel obliged to act professionally. They have a great interest in new developments, changes and

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looking for new, different, sustainable skills. From the perspective of the young employees, we are optimistic as they are trying to do their job green, and they want this kind of green up-skilling.

Experience of the leaders of practical training and professional final exams: - In the EC Pyramid, there is a lot of young people from foreign

countries, and the biggest problem is that they must learn the language and professional terms.

- There is a big difference between the quality of knowledge between two year lower vocational school and 3-year program that many continue in a 5-year program.

- Students of 2-year programmes handle just the basic approaches and are not concerned with backgrounds, in particular, they are interested in the technical part of the implementation of the work, while the students 3-5-year programmes later co-decide and can have a significant impact on the processes.

- Education for all must be kept in special logs, where their knowledge and skills and achieving them is described (photo of logs)

- Professional certification examination requires full readiness of the student, from writing the theoretical part to the practical part and they must prepare in advance for this

- Young people are given an access to new knowledge, that include aspects of sustainable raw materials, selection of products.

On the question of which competence students should develop for successful work in the profession the teachers of practical classes highlighted in particular

5

3

5 5 5

4

3 3

5

4

5

3

5

4 4

Which competences are important for successful proffesional

work?

agreement level

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the knowledge of work and technological processes, knowledge and preparation of raw materials, conversion of units and the weighing by the recipes, knowledge of baking processes, occupational safety and HACCP system. They agree that young people need to obtain as much practical experience as possible in the course of education in specialized classrooms. Findings: Teachers of practical classes are keen to learn young people skills and they also use sustainable approaches, because they perceive demand for them. They are aware of the importance of healthy chains, the integration of the local environment and because they have a bad experience with global trade, also want to equip more sustainable. We believe that the food sector in Slovenia, is conscious of the importance of sustainable approaches, but everyone is stressing that any kind of education in this area is highly desirable. TRAINING NEEDS OF YOUNG EMPLOYEES



A3 Design education


Need 1 Knowledge of labour and technological procedures

Even young employees note that when entering the workplace, they lack knowledge of different procedures, which are essential for their work

Work experiences through learning process in school and then personal mentoring at the beginning of work

Practical training

Need 2 Knowing work safety

Young employees want to know the area of safety at work

With all the working phases

Learning situations in the real world

Need 3 Knowledge of the hygiene regulations

They want to know the detailed hygiene

Hygiene must be included all the time in the work processes

Real learning situations

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regulations Need 4 Knowing the content of measurement

In particular, the measurement of bigger amounts causes problems

Frequent exercises in practice

Digital consolidation of procedures of measurement also with e-resources

Need 5 Communication skills

Since there is a lack of attention intended for communication during schooling, young people miss this at the beginning of work process

Communication as part of a lesson in school

Practical learning and working situations

Need 4 Teamwork

Team work in the school is linked to teaching, but in practice it is completely different, which is why young people miss this experience before they start work

More team work during schooling

Practical work in teams

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4.6 MANDATORY ANNEXES for workshop 3:

4.6.1 Agenda


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4.6.3 Additional documents designed for the purpose of the workshop (ppt, flyer, questionnaire etc.)

Questionnaire for the pupils and questionnaire for the teachers/trainers.

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4.6.4 Photographs

Picture 9-14: The third workshop was carried out with representatives of the education sector, young employees and students of secondary school for Food processing and nutrition of the Educational Centre Pyramid with the purpose to acquire views on the needs and opportunities for improvements of the process of education and training in the food sector.

We talked to students during an open discussion and by the implementation of the survey on the importance of integration of sustainable aspects in the educational system and the opportunities for straightening of key professional competences for more effective work with prospective employers.

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In interviews with the young employees in the process part of the EC Pyramid we were talking about training needs in the course of employment and opportunities for the integration of sustainability aspects in the workplace.

In the context of workshops, we attended the practical part of the finals, where we acquired information about the knowledge, competences and skills which teachers assessed upon completion of the training. With the help of interviews and carrying out the survey questionnaires with teachers of practical classes we got feedback on the needs of the education and training within the framework of practical classes and the opportunities to improve the system of education.

5. CONCLUSION

In the context of the project Food Safety Training Floury from Virtual Reality for Youth we have been with three workshops from April to June 2017 discovering the challenges in the field of food sector with teachers and young people (students and employees) in the food sector (especially in the sector of miller’s industry). We have cooperated with School for food processing and nutrition (young people and teachers from Maribor), as well as with employers from all over Slovenia. We have conducted workshops at three different locations on the Educational Polygon for self-sufficiency Dole (municipality Poljčane), at a meeting of the companies in the field of miller’s industry and bakery (Portorož) and young employees and students from schools as well as educational workshops and restaurants and store. There was a particular attention put on the inclusion of sustainability in education and in practice in the field of the food industry.

We used a variety of methods to retrieve data:

- Partially closed type questionnaires - Interview/conversation - Focus group - Cross-curricular conversations - Reports and other already collected data

The following schema shows the most frequently exposed challenges in the field of the food profession among teachers and young people:

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In conclusion, ICT materials (e-materials, digital learning situations, the real E-learning environment) help solve problems reported by teachers and young people, especially as many approaches are digitized and this would be a special challenge for young people, particularly those who have not completed their schooling. Furthermore, it is necessary to take into account the integration of sustainable approaches at all stages.

local workshop report - um · this project has been funded with support from the european...

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