Appendix 1

Criteria for euphemism

Publication of the training of the milk market

In accordance with Article 4 (4), 2, in the law of vocational training, cf. Law Order no. 157 of 17. February 2015, and, in part, according to the determination of the Joint Committee's Joint Committee, cf. Article 38 (3) of the law. 2, shall be determined :

Objectioning and division

§ 1. Vocational training for the milk sector has, as a general purpose, for students through school education and training to acquire knowledge and skills in the following general areas of competence :

1) Manufacturing of milk products from the reception of the raw material to the finished packaging and expedition of the products.

2) Theoretical and practical chemistry, technology and microbiology in relation to dairy products.

3) Managing the quality of products in accordance with the quality of the establishment ' s quality objectives.

4) Collaboron relationships with other professional groups.

Paragraph 2. The student must reach the training goals laid down for the stage or speciality, cf. paragraph 3 and 4 the student has chosen.

Paragraph 3. The training contains steps 1, dairy operator, level 3 of the Danish Qualification Framework for Lifelong Learning.

Paragraph 4. The training can be completed by step 1, cf. paragraph 3, or with the specialist dairst (step 2), level 4 of the Danish Qualification Framework for Lifelong Learning.

Paragraph 5. The training shall be provided with a talent track in the provisions referred to in paragraph 1. 4 mentioned specialties.

Duration

§ 2. The creation of two years and two months to three years and eight months, including the groundwork, of which the founding of the founding of the founding of the founding of the founding of the Constitution. Part makes up 15 school weeks. The basic process cannot be replaced by basic practical training in a company.

Paragraph 2. For students to carry out vocational training for young people, the stage 1 of the training stage of training is 1 year and 3 months of training, of which school education accounts for 22 weeks, distributed during two periods of school. The specialist ' s specialised milk (step 2) is further 1 year and 6 months, of which the school education accounts for up to 18 weeks distributed during two periods of school.

Paragraph 3. For students to carry out training for adult vocational training (euv-flows), the stage 1 of the training of training is 1 year and 2 months of training, of which school education is 18 weeks. The specialist ' s specialised milk (step 2) is further 1 year and 6 months, of which the school education class forms 18 weeks.

Paragraph 4. The one in paragraph 1. 3 mentioned school education is divided into four school periods for euv-flow after section 66 y, paragraph, 1, no. Two, in the law of vocational training.

Competencies prior to recording to school education in the main cycle

§ 3. In order to be admitted to school education in the main course, the student must fulfil the conditions laid down in paragraph 1. 2-7.

Paragraph 2. The student must have basic knowledge in the following areas :

1) Organic and inorganic chemistry.

2) Production equipment and production technology.

3) Microbiology in dairy production.

4) Personal hygiene, production hygiene, cleaning, self-control and food law.

5) Milk production, including milk, materials, formulants, tools and equipment.

6) Work environment and work environment in companies.

7) Safety, protective equipment, exterior environmental rules and warning symbols.

8) Practitious training and internship training.

9) The development of the Community, the dairy companies, the cooperative and social development.

10) Industry endship, including industry terms and terminology.

11) Corporate instructions, including cooperatives.

12) Mundant and written communication in work and education.

Paragraph 3. The student must have the skills to use the following basic methods and tools for the solution of simple tasks, in compliance with relevant regulations :

1) Innovative and experimental methods, including methods for product development and problem resolution.

2) Chemical methods, including chemical concepts and models.

3) Technological methods, including processing and manufacturing processes.

4) Manufacturing technology methods, including planning and preparation of production and simple manufacturing techniques, and the operation of relevant production equipment.

5) Microbiological methods in milk production, including the insight into the physical, chemical and bacteriological issues related to raw materials, production and final products.

6) Methods for cleaning, disinfecting and maintaining good personal hygiene and production hygiene.

7) Product standardization.

Paragraph 4. The student must have competence at the basic level to be able to :

1) To explain and distinguish between different basic professional methods and their relevance in specific contexts,

2) explain and justify different basic professional methods in relation to parameters such as the environment, safety and quality,

3) choose, justify and practical use of the professional working methods which are most appropriate in a given situation,

4) justify the selected working methods in a given work process, including proposed changes or other methods ;

5) plan, coordinate, and perform an overly working process,

6) collaborate with others on the solution of tasks,

7) use innovative methods in the task of the task ;

8) To explain and apply existing professional documentation in a practical work process, such as a chart, use statistics, follow a guide,

9) develop general technical documentation as a business card, self-control, and,

10) document and disseminate its own working processes, methods and results ;

11) evaluate their own and other students ' s work processes, methods and results ;

12) apply different types of professional documentation in a variety of professional contexts ;

13) propose changes to the use of tools, professional methods, materials and so on,

14) use and demonstrate understanding of professional terms and concepts ;

15) to analyse, describe and communicate professional conditions relevant to the training ;

16) searching and applying relevant information and procedure descriptions, and

17) choose methods of communication and methods that have been taken to the consignee.

Paragraph 5. The student must have completed the following basic subject at the following level and with the following character :

1) Kemi at E level, passed.

2) The technology at the F-Level, passed.

Paragraph 6. The student must have obtained the following certificates or similar : Competencies corresponding to the health certificate training in food hygiene, cf. Rules of the Food Authority before lifting the lifting. 1. November 2014.

Paragraph 7. The student must have the skills to correct for the following errors or deviations from a plan or standard : deviations from given production standards in the production of various milk products.

Main flow competencies

§ 4. The Commission's objectives for the main course are as follows :

1) The student can include knowledge of the different milk stocks in the taste of dairy products, consistency and nutritional conditions in the manufacture of dairy products, and basic chemical understanding.

2) The student may include knowledge of the physical principles that affect the capacity and efficacy of production equipment, thereby ensuring a safety and economic optimum operation taking into account the quality characteristics of the dairy products.

3) The student may use English in general and job links and, therefore, to perform duties in relation to an international labour market.

4) The student may make use of mathematical issues and thus be able to make necessary calculations for the use of product standardization and simple statistical and operational analytics.

5) The student may include knowledge of the composition of the milk, heat treatment, product technology and production hygiene, and thus independently work with simple manufacturing techniques for the production of various dairy products.

6) The student may operate generally used production and auxiliary equipment in connection with the production of dairy products, as well as contributing to error recovery and error correction tasks.

7) The student may contribute to the implementation and validation of the establishment ' s cleaning procedure and quality control.

8) The student may contribute to the packaging of milk products and ensure the labelling of the products used correctly.

9) The student can use it for communication and speech processing.

10) The student may participate in team cooperation on the solution of operational tasks in an economic, environmental and quality appropriate manner.

11) The student can engage in collaborative relationships with other professional groups.

12) The student can achieve a precondition for the ability to develop skills through employment and on continuing training.

13) The student can link theory and practice.

14) The student may perform corrective actions in production according to the company ' s quality assurance system, so that the products meet the quality requirements of the establishment.

15) The student may plan and manufacture dairy products from specified product definitions and prepare manuals in a way that guarantees a high quality.

16) The student can resolve product technology issues and contribute to simple, innovative solution options, independently or as part of a team.

Paragraph 2. The competency targets in paragraph 1. 1, no. One-thirteen counts for both steps. In addition, the competence targets referred to in paragraph 1 shall apply. 1, no. 14-16, for the specialist dairst (step 2).

Paragraph 3. The collection of school and trainee business is described in the education system, cf. announcement of vocational training.

Accepting and merit

§ 5. Criteria for the school evaluation of whether there is the basis for a good writing on the basis of the student experience and training of students and the provisions on merit is set out in Annex 1.

Paragraph 2. The educational process of the student is further short-cut to the extent of the pupils ' individual competences.

Final test

§ 6. As part of the final school period in the stage 1 of the training stage 1, the dairy operator, the school shall conduct a final test, consisting of a written assignment. The purpose of the test is to show the pupils of the pupils of the professional, general and personal competence targets of step 1. The sample will last 3 hours. The step test can only be derived from students who end the training with this step.

Paragraph 2. The school is holding a final test for final school period in the specialist daidak. The sample is a Swede.

Paragraph 3. The final test in the specialty shall consist of a written project gift awarded by drawing, and by an oral test. The project task is drawn up individually or in a collaboration between not more than three students. Any groups are put together by drawing the draw. The task is based on the education-specific subjects and is resolved as part of the final period of school. The project's response to the project is part of a partial assessment basis at the oral test. For group work, the contribution of the individual student to the project report shall be identifiable and the student must be examinated and assessed individually. The oral test will take 30 minutes and is made up of dialogue based on the projectopes. A global character shall be given for the project version and the oral test.

Paragraph 4. The project's project shall be presented by the school after consultation with the professional committee. The remedies used in the teaching may be used during the preparation of the task response but not during the oral test.

Paragraph 5. The student certificate must have obtained a character average of at least 02 of all the major studies in the main course of the school certificate. The student must also have achieved 02 in each of the educational subjects. Any subject where no character is not given must be implemented according to the rules on the profession. If the profession is concluded with an examination, the final grade is the final character ; otherwise it will be a standpoint percepter. The final test must be passed.

Paragraph 6. In the case of labour market training, which is included in the training, the assessment shall be used : "passed / not pass".

Paragraph 7. The professional committee shall draw up training at the end of training, and at the end of the training with stage 2 a letter to the student, as evidence that the student has acquired competence in the field of training.

Entry into force and transitional provisions

§ 7. The announcement shall enter into force on 1. August 2015.

Paragraph 2. Alive that begins or has started the corresponding previous vocational training prior to 1. By August 2015, in accordance with transitional arrangements, set out by the school in the local training plan, shall be transferred to the training after this notice.

Paragraph 3. The owner shall, at the time of commencement of the analogs of the corresponding histocrahi-25 years, shall be required for the period of time for the training of the first 2 implementing the education training for adults (euv).

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Appendix 1

Criteria for euphemism

1. Criteria for assessing whether the student has 2 years of relevant professional experience, cf. § 66 y, paragraph. 1, in the law of vocational training,

2. Vocational experience which provides the basis for the writing of all students

3. Education providing the basis for the writing of all students ;