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Process Engineering For The Engineer Training Regulations

Original Language Title: Verfahrenstechnik für die Getreidewirtschaft-Ausbildungsordnung

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454. Regulation of the Federal Minister for Economic Affairs and Labour on Vocational Training in the Apprenticeship Profession of Process Engineering for the Cereal Industry (Process Engineering for the Cereals Economic Training Order)

On the basis of § § 8 and 24 of the Vocational Training Act, BGBl. No. 142/1969, as last amended by the Federal Law BGBl. I No 79/2003, shall be ordered:

Teaching profession Process technology for the cereals industry

§ 1. (1) The teaching profession of process engineering for the cereals industry is set up with a teaching period of three years and the following priorities:

1.

Grain üller

2.

Feed manufacturers

3.

Baking equipment manufacturer.

(2) In addition to the general part (basic module), the teaching establishment has at least one main focus (priority module) to mediate.

(3) In the teaching contracts, teaching certificates, teaching certificates and teaching letters, the teaching profession is in the form corresponding to the sex of the apprentiate (process engineer for the cereal industry or process engineer for the Cereals).

(4) The focus of the education is to be noted in the course of the apprenticeship contract and in the teaching certificate by a corresponding notice in addition to the name of the teaching profession.

Professional profile

§ 2. Through vocational training in the course of teaching and in the vocational school, the trained apprentice is to acquire general knowledge in the teaching profession of process engineering for the cereals industry and be able to carry out the following activities in a professional way, Self-employed and self-responsible:

1.

Process technology for the cereal industry-Focus on grain huskles:

a)

Handle, maintain and repair relevant equipment, machinery and tools,

b)

Assess and treat cereals, other raw materials, excipients and products derived therefrom,

c)

prepare grain for the grinding process,

d)

Control and monitor production operations,

e)

Mix milling products to type meals,

f)

carry out quality assurance measures;

2.

Process technology for the cereal industry-Focus on feed manufacturers:

a)

Handle, maintain and repair relevant equipment, machinery and tools,

b)

Assess and treat cereals, vegetable and animal protein products, minerals and other auxiliaries and additives, as well as products derived therefrom,

c)

Control and monitor production operations,

d)

Weigh, promote and store raw materials and auxiliary substances and products derived therefrom,

e)

carry out quality assurance measures;

3.

Process technology for the cereal industry-Focus on baking equipment manufacturers:

a)

Handle, maintain and repair relevant equipment, machinery and tools,

b)

To assess and treat cereals, cereals, other food ingredients and food additives, as well as technological aids and the products produced therefrom,

c)

Control and monitor production operations,

d)

Weigh, promote and store raw materials and auxiliary substances and products derived therefrom,

e)

Carry out quality assurance measures.

Professional image

§ 3. The following general part (basic module) is defined for the training, whereby the skills and knowledge mentioned, starting at the latest in the teaching year mentioned above, must be conveyed in such a way that the apprentice is responsible for the exercise of the training. qualified activities in the sense of the professional profile, including, in particular, independent planning, implementation, control and optimization:

Pos.

1. Year of Teacher

2. Year of Teacher

3. Year of Teacher

1.

Knowledge of handling, maintenance and repair of the equipment to be used, machines, devices, equipment and working methods

2.

Knowledge of raw materials and auxiliary materials and of products derived therefrom, their properties, use and processing facilities

3.

Basic knowledge of the drive and control possibilities of the machines to be considered

-

4.

Basic knowledge of grain and storage pests and their control

-

5.

Assessment of cereals and other raw materials

-

6.

Determination of the commercial quality parameters of raw materials and auxiliary substances as well as of the products manufactured from them, including the basic knowledge of the analysis

-

7.

Take over and clean the grain as well as other raw materials

-

8.

-

Treatment and maintenance of grain and other raw materials

9.

Knowledge of operational production planning, warehouse management and logistics

10.

-

Filling, weighing and packaging of the products

11.

Knowledge and application of the job-specific EDP

12.

Knowledge and application of English technical terms

13.

Knowledge of customer care

Help with customer care

Customer Care

14.

Knowledge of the obligations arising from the apprenticeship contract in the sense of the Vocational Training Act

15.

Knowledge of the relevant safety rules and protective measures and other relevant provisions for the protection of life and health

16.

Basic knowledge of the labour law provisions which are subject to the law

17.

The measures and regulations for the protection of the environment relevant to the profession: basic knowledge of the operational measures for sensible energy use; knowledge of the residual substances produced in the work area and their separation, recovery as well as the disposal of waste

(2) The following supplementary vocational training (priority module) shall be established for the training in the priority areas, with the skills and knowledge mentioned, starting at the latest in the teaching year mentioned above, in such a way as to ensure that: the apprentice is qualified to pursue qualified activities in the sense of the professional profile, which includes, in particular, independent planning, carrying out, controlling and optimizing:

1. Focus on grain husk:

Pos.

1. Year of Teacher

2. Year of Teacher

3. Year of Teacher

1.

Knowledge of the most important parts of the relevant professional legislation necessary for the exercise of the profession, such as, for example, the Food Act, the Austrian Food Book and the trade customs.

2.

-

Handling, maintenance and repair of the relevant machines

3.

-

Handling and testing of raw materials and auxiliary substances and products derived therefrom

4.

-

Preparing the grain for the grinding process, for example by means of nets and stand-off

5.

-

Knowledge of the production process on the basis of a mill diagram

6.

-

Control and monitoring of production processes, such as cleaning, grinding and weighing

7.

-

Mixing of milling products to produce type meals

8.

-

Knowledge of operational quality assurance measures

Participation in quality assurance measures

2. Focus on feed manufacturers:

Pos.

1. Year of Teacher

2. Year of Teacher

3. Year of Teacher

1.

Knowledge of the most important parts of the relevant professional legislation required for the exercise of the profession, such as feed law and trade customs

2.

-

Handling, maintenance and repair of the relevant machines

3.

-

Handling and testing of raw materials and auxiliary substances and products derived therefrom

4.

-

Control and monitoring of production processes, such as raw material metering, raw material grinding, mixing of dry and liquid components, pelletizing and seven-off

5.

-

Weighing, conveying and storage of raw and auxiliary substances and of products derived therefrom

6.

-

Knowledge of operational quality assurance measures

Participation in quality assurance measures

3. Focus on bakery manufacturers

Pos.

1. Year of Teacher

2. Year of Teacher

3. Year of Teacher

1.

Knowledge of the most important parts of the relevant professional legislation necessary for the exercise of the profession, such as, for example, the Food Act, the Austrian Food Book and the trade customs.

2.

-

Handling, maintenance and repair of the relevant machines

3.

-

Handling and testing of raw materials and auxiliary materials, as well as products produced from them in laboratory and experimental bakeries

4.

-

Control and monitoring of production processes, such as grinding, thermal treatment, sevings and mixing

5.

-

Weighing, conveying and storage of raw materials and auxiliary materials and of products derived therefrom

6.

-

Knowledge of operational quality assurance measures

Participation in quality assurance measures

(2) In the course of the training in the professional knowledge and skills-with special attention to the operational requirements and requirements-it is necessary to pay attention to the personality formation of the apprentiate, in order to provide him with the necessary skills for a professional. Key qualifications in terms of social competence (such as openness, teamwork, conflict ability), self-competence (such as self-assessment, self-confidence, self-reliance, resilience), methodological competence (such as presentation skills, rhetoric in German language, comprehensibility in the broad guidelines of the The English language) and competence for self-directed learning (such as willingness, knowledge of methods, ability to select suitable media and materials) to be conveyed.

Rejecting Audit

Outline

§ 4. (1) The final examination shall be divided into a practical and theoretical examination.

(2) The practical test shall include the items of test work and expert discussion.

(3) The theoretical test shall include:

1.

Skill,

2.

Specialist,

3.

Special specialist.

(4) The theoretical examination shall not apply if the candidate for the examination is to achieve the target of the last class of the professional vocational school or the successful completion of a vocational middle or higher school which replaces the apprenticeship has proven.

Practical examination

Audit work

§ 5. (1) The examination shall include work samples and demonstrations, taking into account the emphasis on training, with the following areas to be examined in the manner of sampling:

1.

Repair relevant equipment, machinery and tools,

2.

Assess and treat cereals, other raw materials and other excipients, as well as products derived therefrom,

3.

Control and monitor the production processes,

4.

Implementation of measures for quality assurance.

(2) The Examination Committee has to carry out a test work on the purpose of the final examination, the requirements of professional practice and the training of the centre of gravity for each examiner, which is usually carried out in five hours. can be.

(3) The examination in the subject-matter of the examination must be terminated after six working hours.

(4) The following criteria shall apply to the evaluation of the test work:

1.

accuracy,

2.

professional execution,

3.

Proper use of the right tools, equipment, machines and equipment,

4.

Professional use of safety and environmental regulations.

Expert discussion

§ 6. (1) The expert interview shall be submitted before the entire examination board.

(2) The expert discussion has to be developed from the practical activity. In this case, the practical knowledge of the test specimen can be determined using technical terms.

(3) The purpose of the topic is to correspond to the purpose of the final examination, the requirements of professional practice and the training of the centre of gravity. The examination is to be carried out in the form of a conversation that is as lively as possible, with a call for discussion by means of the description of situations or problems.

(4) The expert discussion shall take 20 minutes for each test specimen. In any case, it must be ended after 30 minutes. An extension of not more than ten minutes shall be carried out on a case-by-case basis if the examination board is not otherwise able to assess the performance of the test specimen without a doubt.

Theoretical examination

General provisions

§ 7. (1) The theoretical examination shall be carried out in writing. It can be carried out jointly for a larger number of examinees, if this is possible without impairment of the test sequence.

(2) The theoretical test shall in principle be held prior to the practical examination.

(3) The tasks shall be carried out in accordance with the scope and level of the purpose of the final examination, the requirements of the professional practice and the focus on the training of the centre of gravity. They are to be explained separately to the examinees on the occasion of the task.

(4) The written work of the test specimen shall be marked accordingly.

Skill

§ 8. (1) The examination in the subject-matter "Fachreckage" shall include the following areas in accordance with the priority training:

1.

area calculation,

2.

content calculation,

3.

Weight calculation,

4.

Mixing calculation,

5.

Yield calculation.

(2) The tasks shall be carried out in such a way that they can normally be carried out in 60 minutes.

(3) The test shall be terminated after 80 minutes.

Specialist

§ 9. (1) The examination in the subject-matter of "Specialaccount" shall include the appropriate implementation of a task in each of the following areas, in accordance with the main emphasis:

1.

Raw materials and auxiliary materials,

2.

Product customer,

3.

treatment and processing procedures,

4.

Machinery and equipment,

5.

Quality assurance.

(2) The tasks shall be carried out in such a way that they can normally be carried out in 60 minutes.

(3) The test shall be terminated after 80 minutes.

Special Specials

§ 10. (1) The examination in the subject "Special Specialized Customer" shall include the preparation of the related representation of a working process with a sketch (diagram); for the diagram, the usual symbol figures must be used. The task has to be limited to a sub-area of the entire processing.

(2) The tasks shall be carried out in such a way that they can normally be carried out in 60 minutes.

(3) The test shall be terminated after 80 minutes.

Repeat Review

§ 11. (1) The final examination of the Lehrabate can be repeated.

(2) If up to three items have been rated "Not enough", the repeat examination shall be limited to the items rated "Not enough".

(3) If more than three items have been rated "Not enough", the entire test shall be repeated.

Closure and transitional provisions

§ 12. (1) The entry into force of this Regulation shall be without prejudice to the following provisions, without prejudice to paragraph 2:

1.

The training regulations for the teaching profession of cereal üller, BGBl. No 491/1973;

2.

The Examination Regulations for the Teaching Profession Cereal üller, BGBl. No 680/1974.

(2) Apprentices who are trained in the teaching profession on the day of the presentation of this Regulation may be trained up to the end of the agreed period of teaching in accordance with the training regulations referred to in paragraph 1 and may be up to one year. After the end of the agreed period of teaching for the examination of the final examination, the examination regulations referred to in paragraph 1 shall take place.

(3) The teaching periods completed in the teaching profession cereal üller in accordance with the training regulations referred to in paragraph 1 are to be fully attributed to the teaching period in the teaching profession of process engineering for the cereals industry.

(4) Apprentices who have been trained in the teaching profession for the entire teaching period can, by the end of the 31 December 2007, be eligible for a teaching qualification according to the examination regulations for the teaching profession referred to in paragraph 1 above. Cereal üller, BGBl. No 680/1974, as well as for the examination of the teaching profession in accordance with the examination regulations for the teaching profession of process engineering for the cereals industry.

(5) Persons who have filed a teaching qualification examination in the teaching profession Grain üller after 30 June 2001 are directly entitled to the professional title of process technicians for the cereals industry and/or to lead the process engineer for grain management.

Bartenstein