Article 35 of the Organic Law 1/1990, of 3 October, of General Management of the Educational System, determines that it is up to the Government, after consulting the Autonomous Communities, to establish the titles corresponding to the vocational training courses, as well as the minimum teaching of each of them. On the other hand, and in accordance with Article 4 of the said Organic Law, it is also up to the Government to fix the basic aspects of the curriculum or minimum teachings for the entire State, attributing to the competent educational administrations the proper establishment of the curriculum.

In compliance with these provisions, Royal Decree 676/1993 of 7 May has laid down the general guidelines on diplomas and corresponding minimum vocational training courses, defining the characteristics of the The aim of the programme is to promote the development of the European Community's economic and social policy. In turn, within the framework of the guidelines laid down by the Royal Decree, the Government, by means of the corresponding Royal Decrees, is proceeding to establish professional qualifications and their respective minimum teaching.

As the establishment of each professional training title and its corresponding minimum teaching is going on, what has been carried out for the title of Technician at Concierge Vegetable, Carnica and de Fish by means of Royal Decree 2052/1995, of 22 December, it is appropriate that the educational administrations and, where appropriate, the government, as in the present Royal Decree, regulate and establish the curriculum of the corresponding formative cycle in their respective areas of competence.

In accordance with the general principles governing educational activity, according to Article 2 of the repeated Organic Law 1/1990, the curriculum of training cycles must be established in a flexible and open manner, It is possible for teachers to adapt their teaching to the characteristics of the students and to the socio-cultural environment of the centers. This requirement for flexibility is particularly important in the curricula of training courses, which must be established as prescribed in Article 13 of Royal Decree 676/1993, taking into account, in addition, the needs for economic development, social and human resources of the productive structure of the environment of educational centers.

The curriculum established in this Royal Decree requires, therefore, further development in the programs developed by the teaching team of the training cycle that concreteness the aforementioned adaptation, incorporating mainly the design of learning activities, in particular those relating to the training module in the workplace, which take into account the training opportunities offered by the facilities and resources of the educational centre and the centres of production, with which collaboration agreements are established to carry out training in working centre.

The elaboration of these programs will be based on the teachings established in this Royal Decree, taking, in any case, as a reference the professional competence expressed in the corresponding professional profile of the In accordance with the main purpose of the specific vocational training curriculum, it is intended to provide students with vocational qualifications and qualifications to enable them to satisfactorily solve the problems. work situations relating to the profession.

The objectives of the various professional modules, expressed in terms of terminal capacities and defined in the Royal Decree which in each case establishes the title and their respective minimum teachings, are a key part of the curriculum. They define the behavior of the student in terms of the evaluable results that are required to achieve the basic aspects of the professional competence. These basic aspects ensure a common qualification of the title, guarantee of the validity of the title throughout the territory of the State and of the European correspondence of the qualifications. The development of the aforementioned terminal capacities will allow the students to achieve the professional achievements identified in the realizations and criteria of realization contained in each unit of competence.

The assessment criteria for each terminal capacity make it possible to verify the level of acquisition of the terminal and constitute the guide and support for defining the activities of the evaluation process.

The contents of the curriculum set out in this Royal Decree are the indispensable ones for reaching terminal capacities and have, in general, an interdisciplinary character derived from the nature of the competition. professional associated with the title. The value and meaning in the employment of each unit of competence and the increasing need for functional and technological versatility of the technical work determine the inclusion in the curriculum of contents belonging to different fields of knowledge (a) technology, which is brought together by the underlying production procedures in each professional profile.

The curricular elements of each professional module usually include knowledge related to concepts, processes, situations and procedures that concretize the "know-how" technical relative to the profession. The actions to be achieved must take as a fundamental reference the terminal capacities of the training module in the workplace and the professional skills of the profile.

On the other hand, the blocks of contents must not be interpreted as an orderly succession of didactic units. Teachers must develop and organise them in accordance with the criteria which, in their opinion, will enable professional competence to be better acquired. To this end, it must be borne in mind that the productive activities require action, that is, the domain of operating modes, of "knowing how to do". For this reason, the learning of vocational training, and in particular of the specific training, must be based primarily on the procedures which are taken as a reference to the processes and methods of production or delivery of services. those who refer to the achievements and the professional domain expressed in the competence units of the professional profile.

Also, for learning to be effective, a precise sequence must also be established among all the content that is included in the learning period of the professional module. This sequence and organisation of the other types of content around the procedures must be used as a reference to the terminal capacities of each professional module.

Finally, theory and practice as inseparable elements of the technological language and the teaching-learning process, which are integrated into the curricular elements of each module, as provided for in Article 3 of the Royal Decree 676/1993, they must also be integrated into the development of the curriculum that the teachers perform and in the programming of the educational process adopted in the classroom.

These three guidelines on how to organise content learning are generally the best methodological strategy for learning and understanding the content of vocational training significantly. specific.

The professional skills of the title of Technician in Plant, Carnica and Pescado refer to the programming, development and evaluation of activities of the Food Industry in the area of Concierveria, as well as to the preparation and development of processes and the management and marketing of products.

The title of Technician in Concierge, Carnica and Pescado aims to cover the training needs corresponding to the professional qualification levels of the fields of productive activity related to the competence identified in that title of this professional family.

The professional qualification identified and expressed in the profile of the title responds to the needs of qualification in the technical work segment of the technological processes of: preparation, transformation, elaboration and Conservation of food products.

In its virtue, on the proposal of the Minister of Education and Culture, prior to the report of the State School Council, and after deliberation by the Council of Ministers at its meeting of July 11, 1997,

D I S P O N G O:

Article 1.

1. The present Royal Decree determines the curriculum for the vocational training courses linked to the title of Technician in Vegetable Concierge, Carnica and Pescado. For these purposes, the reference of the production system is set out in Royal Decree 2052/1995 of 22 December 1995, which approved the minimum teaching of the title. The objectives expressed in terms of capacity and the criteria for evaluation of the curriculum of the training cycle are those set out in the aforementioned Royal Decree.

2. The contents of the curriculum are set out in the Annex to this Royal Decree.

Article 2.

This Royal Decree will apply in the territorial area of the Ministry of Education and Culture.

Single additional disposition.

According to the requirements of adult education organization and methodology, both in the classroom and in distance learning, the Ministry of Education and Culture will be able to adapt the curriculum to which this Royal Decree refers in accordance with the characteristics, conditions and needs of the adult population.

Final disposition first.

The curriculum set out in this Royal Decree shall be of application in the Autonomous Communities which are in full exercise of their educational competence, in accordance with the provisions of Article 149.3. of the Constitution.

Final disposition second.

The weekly hourly distribution of the different professional modules corresponding to this training cycle will be established by the Ministry of Education and Culture.

Final disposition third.

The Ministry of Education and Culture will dictate the relevant standards for the evaluation and promotion of students.

Final disposition fourth.

The Minister of Education and Culture is hereby authorized to make the provisions necessary for the application of the provisions of this Royal Decree.

Final disposition fifth.

This Royal Decree shall enter into force on the day following that of its publication in the "Official Gazette of the State".

Given in Madrid on July 11, 1997.

JOHN CARLOS R.

The Minister of Education and Culture,

HOPE AGUIRRE AND GIL DE BIEDMA ANNEXE

Professional module 1: store operations and control

Contents (duration: 65 hours)

(a) Reception and dispatch of goods:

General operations and checks at reception and dispatch. Types and terms of contract. Documentation of entry and exit and issue. Composition and preparation of an order. Measurement and weighing of quantities. Protection of goods.

External transport. Conditions and means of transport. Bulk and packaged.

b) Storage:

Storage systems, warehouse types.

Classification and Encoding of Goods. Criteria for classification. Techniques and means of coding.

Internal handling and handling procedures and equipment. Methods of unloading, loading. Transport and internal handling systems. Composition, operation and handling of equipment.

Location of goods. Placement methods, limitations. Optimal use. Signage.

General conditions of conservation.

c) Warehouse control:

Internal documentation.

Entries and outputs records.

Stock control, security stocks, minimum stocage, rotations.

Inventories.

d) Computer applications to warehouse control.

Professional module 2: Basic operations

canning processing

Contents (duration: 225 hours)

(a) Concierge plants and plant, meat and fish products:

Composition and distribution of space. General facilities and ancillary services required. Differentiated spaces.

Machinery and equipment for preparation and preparation. Classification, operation and applications. Systems for conducting internal transport of products and other generic equipment. General preparation, start and stop operations. First-level maintenance operations. Cleaning operations.

Safety in the use of machinery and equipment.

b) Fruit and vegetable conditioning operations:

Purpose, application, development and execution conditions and control of: preselection, calibration, triage. Cleaning, washing, drying, brushing. Physical and chemical peeling, deshating. Boning, emptying. Cut, crushed. Bleached, scalded.

Specific machinery and equipment, point-to-point and handling. Vibrant sieves, triage tables, calibrators. Degranadoras, trilladoras, uncountadoras. Washing machines, sprinklers, brushing. Mechanical, chemical pellets. Boneless. Crushers. Escalators.

c) Meat-piece preparation operations:

Purpose, application, development and execution conditions, and control of: classification. Thawing. Massaged. Chopped, chopped.

Specific machinery and equipment, point-to-point and handling. Sorters-weighers. Microwaves, cameras, thawing baths. Massagers. Guillotines, cubicators, pickers, cutter.

d) Fish preparation operations:

Purpose, application, development and execution conditions, and control of: selection. Washing. Wacky, unflaky. Gutted, spiny. Unchunked, separation. Chopped, filleted. Cooked.

Specific machinery and equipment, point-to-point and handling. Selection tapes. Washing baths. Women's and girls 'women's and girls' Cochederos.

e) Solutions and stabilizing means, preservatives and companions:

Take action, preparation and conditions for incorporation of: dry salons, brines, adobos. Dressings. Government liquids, oils, vinegars, pickers. Almibars. Preservative solutions.

Preparation and incorporation teams, their tuning and handling. Salt-desalted units. Salting pumps. Containers, bathrooms. Injectors. Desalador-brushing.

f) Composite Product Processing Operations:

Processing techniques: jams, sauces, cremogenates, purées. Masses and fine pastes for sausages, fiambres, pates. Formulation and preparation and function of ingredients. Addition, mixing, kneading, emulsifying. Desaeration, concentration, gelling.

Specific teams, their tuning and handling. Scales, dispensers. Mixers, grinders. Colloidal mills. Concentrators, deaerators, vacuum campaigns.

g) Funnel and molding operations:

Applications, parameters, execution and control of the: Funnel, bagged and closed. Molding.

Selection and preparation of natural or artificial guts and moulds.

Specific machinery, its entry to point and handling: sausages. Clipper. Moulding machines.

h) Cooking techniques:

Purpose, operating conditions, and execution of: poking, cooking, stewed. Empanado, reeled, refilled.

Industrial kitchen equipment, its point-to-point and handling.

Professional module 3: End treatments

storage

Contents (duration: 160 hours)

a) Equipment for conservation treatments:

Climate units. Operation, control and control instruments, cleaning, first-level maintenance, safety in the use of: stoves and fermentation tanks. Natural and artificial dryers.

Smoked equipment.

Pasteurization Boilers. Operation, control and control instruments, cleaning, first-level maintenance, handling safety.

Sterilizers. Operation, control and control instruments, cleaning, first-level maintenance, safety in handling: horizontal and vertical autoclaves. Sterilizers in continuous. Preheaters and coolers.

Refrigerated and controlled atmosphere. Operation, control and control instruments, cleaning, first-level maintenance, safety in use.

Freezers. Operation, control and control instruments, cleaning, first-level maintenance, safety in the use of: tunnels and freezer chambers. Plate freezers. Maintenance cameras.

Thermal insulation. Thermal balance of an installation. Insulation materials.

b) Fermentation or maturation:

Maturation and fermentation of salons and sausages. Spread of salt, effects. Acid-lactic fermentation. Responsible agents, changes that originate in the product, its handling. Loading of stoves and climatic units. Temperature, humidity, flora and other control factors. Defects in the process, correction.

Fermentation of vegetable pickles. Effects sought. Stages and means of fermentation. Control parameters. Filling of tanks and waterings.

c) Drying treatments:

Drying of meat and fish products. Consequences for the product and its preservation. Variables to be controlled. Temperature, relative humidity, ventilation, mermas. Placing in natural or artificial drying.

Smoked techniques. Utility. Toxicity. Fuels. Doses and times.

Desiccation of vegetables.

d) Heat conservation treatments:

pasteurization and apertization procedures. Fundamentals, microorganisms and influence of heat. Levels and scales according to the products.

Application Operations. Power of boilers and autoclaves. Control of temperatures, pressures, times; curves of treatment and penetration. Rear cooling.

Other sterilization treatments.

e) Cold conservation treatments:

Cooling and freezing procedures. The cold as a conservation system, its fundamentals. Cooling and freezing methods. Needs and parameters for the various products.

Application Operations. Loading of chambers and feeding of tunnels and freezers. Control charts. Maintenance of refrigerated and frozen products. Cold chain.

Conservation in controlled atmosphere.

Professional Module 4: Packaging and Packaging

Contents (duration: 95 hours)

a) Packaging and packaging materials and packaging:

The container. Materials, properties, qualities, incompatibilities. Classification, formats, denominations, utilities. Closed elements. Its conservation and storage.

Formed of in situ packaging. Materials used, their identification and qualities. Systems and equipment of conformed. Final features.

The packaging. Function of the packaging. Containment, protection, insulation and reinforcement materials: classification, properties, characteristics, identification. Its conservation and storage.

Tags and other auxiliaries. Labelling rules: information to be included. Label types, their location. Other marks and signs, codes. Adhesive products and other auxiliaries.

b) Packaging operations:

Handling and preparation of containers. Packaging handling techniques. Cleaning methods.

Fill procedures. Dosage. To the void. Aseptic. Large packaging.

Closed systems. Boarded up, upholstered. Sealed, welded, stuck. Sealed.

Packaging machinery. Basic types, composition and operation, ancillary elements. Management and regulation. First level maintenance. Cleaning. Safety in handling. Packaging lines.

Labeling: Placement and fixation techniques.

c) Packaging operations:

Package Composition Techniques. Grouped. Embedded, retractable. Fitted, fitted.

Regrouping methods. Palletizing and despalletizing. Flapping.

Packaging equipment. Basic types, composition and operation, ancillary elements. Management and regulation. First level maintenance. Safety in handling.

Kneecap techniques.

d) Quality control in packaging and packaging:

Levels of rejection.

Testing to materials.

Checks during processing and end product. Filling, closing, other controls to the product. Tests on packaging. Verification of the equipment.

Professional module 5: hygiene and security

in the food industry

Contents (duration: 95 hours)

a) Food:

Classifications. Regulations. Source, status, and physical properties, content.

Nutritional chemical composition. Carbohydrates. Fats. Proteins and enzymes. Vitamins. Mineral salts, water.

Nutritional Value. Nutritional needs. Determination of the nutritional value. Diets and eating behaviors.

b) Food Microbiology:

Micro-organisms. Classification. Negative and positive effects, technological applications.

Bacteria. Structure. Reproduction. Factors that condition your life. Classification, groups and most common types of food and drink.

Yeasts. Structure. Reproduction. Conditions for its development. More common yeast in food and drink.

Mohos. Structure. Reproduction. Factors that control their development. Most common moulds in the feed.

Virus. Structure and life. Influence over other living beings.

c) Alterations and transformation of food products:

causative agents, transmission and infestation mechanisms.

Transformations and alterations. Physical. Chemicals. Microbiological. Nutritive.

Health risks. Poisonings. Infections.

d) Standards and measures on hygiene in the food industry:

regulations. Legal of horizontal and vertical character applicable to the sector. Good hygiene practice guides. Official control and self-control systems. Guidelines for verification and inspection.

Personal hygiene measures. During handling and processing. In conservation and transportation.

General hygienic requirements for facilities and equipment. Surface characteristics, space distribution, ventilation, lighting, hygienic services. Areas of contact with the exterior, insulation elements, evacuation devices. Materials and hygienic construction of equipment.

e) Cleaning of installations and equipment:

Cleaning levels. Concept of cleanliness and dirt. Physical, chemical, microbiological cleaning.

Processes and products of cleaning, disinfection, sterilization, disinterment, deratization. Phases and sequence of operations. Cleaning solutions: properties, utility, incompatibilities, precautions. Disinfection and sterilization. Chemical disinfectants, thermal treatments. Disinsectation, insecticides. De-ratization, raticias.

Cleaning systems and equipment. Manuals. Automated systems.

Signaling and isolation techniques for areas or equipment.

f) Environmental impact of the food industry:

Agents and impact factors.

Types of waste generated. Classification. Features.

Environmental protection regulations. Rules applicable to the food industry. Action plans.

g) Environmental protection measures:

Energies. Consumption and energy saving. Alternative energies, possibilities.

Solid waste and packaging. Methods of collection, storage and selection. Recovery or recycling systems. Elimination possibilities.

Emissions to the atmosphere. Smoke, particles in suspension: parameters and control devices, means and equipment for correction. Noise pollution.

Liquid discharges. Saving in water consumption, your recovery. Types of debugging treatment, variables to be controlled, equipment. Conditions of discharge.

Other prevention or protection techniques.

h) Food industry security:

Factors and situations of risk and regulation. More common risks in the food industry. Regulations applicable to the sector. Safety and emergency plans.

Prevention and protection measures. In facilities: areas of risk, signs and codes. Healthy working conditions. Personal: personal equipment. Handling of dangerous products, precautions. Security and protection elements in the handling of machines. Measures to clean up and order the job.

Emergency situations. Alarms. Fires: detection, performance, extinction equipment. Water leaks, steam, gases, chemicals; performance. Eviction in case of emergency.

Professional module 6 (transversal): raw materials, products and processes in the canning industry

Contents (duration: 160 hours)

(a) The conservation and processing of plants, meat and fish:

The subsectors covered. Current situation, importance and evolution. Productive structure. The market for preserved products and products. Relations with the primary sectors. Institutions related to the canning industry.

The industry will retain. Types of companies, internal structure. Geographical distribution. Productive plants, internal organization and work. Production systems.

b) Raw materials:

Fruit, vegetables and legumes. Main species and varieties, classification and aptitudes. Importance, production and production areas. Conditioning, transport, reception and preservation of the fresh product in the industry. Quality assessment and selection. Quality standards for fruit and vegetables. Control sheets. Institutional aid.

Pieces and meat products for industrial use. Meat pieces, their denomination, characteristics and aptitudes, categorization. Edible offal and animal fats, their origin, use and destination. Conditioning, transport and reception and preservation of fresh and frozen products. Assessment of qualities and selection. Control sheets.

Fish for industrial transformation. The market for fishery products, productive areas. Classification, characteristics and industrial use of fish, shellfish and other fishery products. Direct and derivative products, regulations. Conditioning, transport, reception and preservation of the fresh and frozen product. Quality assessment and selection. Control sheets.

Auxiliary raw materials. Water, characteristics and qualities. Various ingredients: salt, sugar, vinegar, oil, spices and condiments, other products. Natural and synthetic additives: preservatives, colours, flavorings, enhancers and correctors; action and use. Handling and storage of auxiliary materials and additives. Technical-sanitary regulations for auxiliary materials and additives.

c) Produced products:

Classifications. Types and their characteristics. Conservation. Regulations. Designation and guarantees of origin, specific, quality, ecological. Market.

Transformed plants. Preparation of vegetables for fresh consumption and 4.a range. Olive dressing. Pickles. Preserved fruit and vegetables. Jams and cremogenates. Frozen vegetables. Cooked.

Elaborate meat. Salazones. Cured. Heat-treated. Cooked.

Canned fish. Fish refrigerated. Frozen. Dried, salted and smoked. Preserved and semi-preserved. Pre and cooked.

d) Manufacturing processes:

Concept, classes and representation. Continuous and discontinuous processes. Process and phase representation of the process, product flow, diagrams.

Type processes in the canning industry. Preparation of raw materials and product development. Industrial concierge treatments.

e) Sample Take:

Sampling. Concept, characteristics and composition of a sample. Manual and automatic methods, points and forms of sampling. Instruments for sampling.

Systems for identifying, recording and moving samples.

Sample sampling procedures in the canning industry. Practical cases in raw materials, products in progress and finished (fruit, vegetables, fish and meat).

f) Analysis of raw materials and products in the conservation industry:

Physical-chemical fundamentals for the determination of quality parameters. Mechanical properties (plasticity, cohesion, etc.) and physico-chemical (density, viscosity, melting points, boiling, etc.). Basic concepts of analytical chemistry: equations, reactions and balances. Solutions, concentration and preparation, solubility and precipitation, suspensions and emulsions. Dissociations. Acid-base. Oxidation-reduction. Hydrolysis.

Analysis methods. Qualitative and quantitative analysis techniques (gravimetries, volumetries). Introduction to instrumental methods. Techniques for the preparation of the samples for analysis.

Basic and immediate chemical determinations in the canning industry. Acidity, pH. Hardness of water and calcium. Sugars, grades Brix. Salinity, conductivity. Sulphur dioxide. Tests on commercial products, purity. Instruments, calibration and handling. Validation of results, tolerances.

Tests for the appreciation of organoleptic characters. Maturity, colour, weight, size in fruit and vegetables. Freshness and alterations in fish. Color, scent, cut, played in carnal pieces. Tasting of products made of vegetables, meat, fish.

h) Quality:

Fundamental concepts.

Assurance systems. Total quality.

Quality manuals. Self-control.

Professional module 7 (transverse): systems

process aids and control

Contents (duration: 95 hours)

a) Techniques and instruments for measurement and regulation for process control:

Measurement of variables. Temperature, pressure, flow, levels. Units of measurement. Measurement elements.

Transduction, verification and transmission of signals.

Control and Regulatory Elements. Electric. Electronic. Hydraulic. Tyres. Symbology and schemes.

b) Process control:

Control systems. Manual. Automatic, distributed. Operator function.

Control parameters.

Components of a control system.

c) programmable automatons:

Differences between wired and scheduled systems.

Basic components.

Types and utility.

Types of inputs and outputs.

Loading and using programs.

d) Electrical installations and engines:

Low voltage distribution. Lighting. Strength.

Electric motors. Operation and types. Connection and unemployment. Protection.

Electrical Tables.

e) Mechanical power transmission:

Polleys, reducers, gears, speed variators, axles.

f) Production and heat transmission:

Fundamentals of heat transmission.

Generation of hot water and steam, boilers.

Distribution, circuits.

Heat changers.

g) Air production and distribution:

Air and gases in the food industry.

Production and driving of compressed air, compressors.

Air conditioning.

h) Cold production:

Fundamentals.

Frigid Fluids.

Basic elements: evaporator, compressor, condenser, valve expansion, circuit.

i) Water conditioning:

Treatments for various uses.

Water distribution. Pumping. Conductions.

Professional training module in the center of work

Contents (duration: 440 hours)

a) Reception and conservation of first subjects:

Controls of supply conditions, quantities and qualities of plant, meat or fish raw materials.

Conservation of raw materials.

Auxiliary materials, checks.

Packaging and packaging materials, verifications.

Move operations, warehouse location, and production provisioning.

Stock control.

b) Commodity preparation and product-processing operations:

Preparation, cleaning and maintenance of machines and processing equipment and auxiliaries.

Sequence of operations.

Food of raw and auxiliary materials.

Running manual operations.

Assignment and control of parameters in mechanized operations, equipment handling.

Driving automated processes.

Product quality controls in progress.

c) Packaging, molding, or sausage operations:

Preparation, cleaning and maintenance of machinery.

Preparation and feeding of materials.

Allocation of parameters and handling of filling and closed equipment.

Fill and closed controls.

d) Application of final conservation treatments:

Preparation, cleaning and maintenance of equipment and cameras.

Loaded, filled, emptied, power equipment.

Driving or following treatment.

Quality controls.

e) Storage and expedition of finished product:

Transfer and distribution in warehouses.

Monitoring storage conditions and product status.

Set up and maintenance of packing equipment.

Labelling operations, packaging, palletized, rolled.

Preparation of expeditions.

Stock control.

Professional training and guidance module

Contents (duration: 65 hours)

a) Health care:

Working conditions and security. Occupational health and quality of life.

Risk factors: physical, chemical, biological, organizational. Prevention and protection measures.

Case studies.

Priorities and action sequences in case of accidents.

Application of first aid techniques: consciousness/unconsciousness. Cardiopulmonary resuscitation. Trauma. Rescue and transport of accidents.

b) Legislation and industrial relations:

Labour law: fundamental rules.

The employment relationship. Modalities of procurement. Suspension and extinction.

Social Security and other benefits.

Representation organs.

Collective Agreement. Collective bargaining.

c) Socio-labour orientation and insertion:

The labor market. Structure. Perspectives of the environment.

The job search process. Sources of information; supply and demand mechanisms.

Initiatives for self-employment. The company. Types of company. Formalities for the formation of small enterprises.

Self-orientation resources. Analysis and evaluation of the professional potential and personal interests. Development of vocational training pathways. Decision-making.