Professional education and training for Food Technology in Central Asia

Transcription

1 Technische Universität Berlin Professional education and training for Food Technology in Central Asia Dipl.-Ing. und StR. Franz Horlacher Techincal Didactics in Nutrition and Food Sciences Technische Universität Berlin

2 Contents Background Issues Strategy Franz Horlacher Fachdidaktik Ernährung und Lebensmittelwissenschaft 2

3 Background Franz Horlacher Fachdidaktik Ernährung und Lebensmittelwissenschaft 3

4 Background Context agricultural and food processing industries have an extremely important role to play in the economic development of the Central Asian region lack of experts trained in the use of economically efficient, modern and ecologically sustainable technologies Central Asian education systems are unable to train such experts Our methods curriculum development teaching programmes in agro and food processing cooperation with the private sector further education for vocational trainers use of technologies in production Objectives Use of modern and appropriate technologies Consideration of the economic and ecological demands of the private sector Application of modern teaching and learning methods Franz Horlacher Fachdidaktik Ernährung und Lebensmittelwissenschaft 4

5 Issues Traditional Academic level Gap Bachelor of Science Masters of Science Lack of interactions communication problems different education (academic or vocational training) administrated by different departments TVET level Gap Technical Vocational Education and Training Sub-professional level Without any formal qualification Franz Horlacher Fachdidaktik Ernährung und Lebensmittelwissenschaft 5

6 Strategy for College Development of Curriculum ( Theory-Practice-Link) Before High percantage of general-education subjects Lack of contact with food industry No set periods for observations of practice in food industry Not enough experience in food production in school Objectives Higher range of vocational education subjects Guided excursion as fondation for teaching. Ideas for following subjects: - Technical drawing - Mathematics - Process engineering - Mikrobiology / Hygienic design Periods of practice integrated in College - End of 2. Sem. (2 weeks) - End of 3. Sem. (12 16 weeks as a colleague) - End of 6. Sem. (3 5 weeks as an assistant) Practice in modern classrooms (for producing food) Franz Horlacher Fachdidaktik Ernährung und Lebensmittelwissenschaft 6

7 Strategy Master of Education in Food Technology Master of Science in Food Technology Work in Food Industy Bachelor of Science in Food Technology Work in Food Industy TVET level College for Food Technology Work in Food Industy Franz Horlacher Fachdidaktik Ernährung und Lebensmittelwissenschaft 7

8 Strategy Master Degree in Education of Food Technology Course % Sem 1 Sem 2 Sem 3 25 % Vocational Education Studies % Special Didactics % Practice in School % Food Technology % Master Thesis 20 Total CP Sem 4 Project: - Student teachers create a new product (sustainable, regional origin, embedded in the typical food culture) - This new product will be transferred by student teachers in the classroom for college students (first transfer) - College students create another product under supervision by student teachers (second transfer) Franz Horlacher Fachdidaktik Ernährung und Lebensmittelwissenschaft 8

9 Strategy Vertical Integration In college food is produced during the practical teaching, Students learn skills. Students organise production. Traditional Academic level University Gap TVET level College Gap Sub-professional TVET Teachers visit college students during their practial experience The experience will be revised in different subjects in school Show me, where I can find the theory in practice Prior to and during the training, students complete various internships in the food industry Their needs: Show me how to produce food from crops and livestock Franz Horlacher Fachdidaktik Ernährung und Lebensmittelwissenschaft 9

10 Franz Horlacher Fachdidaktik Ernährung und Lebensmittelwissenschaft 10