NATIONAL QUALIFICATION AUTHORITY REPORT ON EXPERT PANELS ON ACCREDITATION OF INSTITUTION PROVIDING AND/OR ASSESSES AND ISSUES APPROVED QUALIFICATIONS

Transcription

1 NATIONAL QUALIFICATION AUTHORITY REPORT ON EXPERT PANELS ON ACCREDITATION OF INSTITUTION PROVIDING AND/OR ASSESSES AND ISSUES APPROVED QUALIFICATIONS PART 1: SUMMARY AND RECOMMENDATIONS NAME OF APPLYING INSTITUTION: INSTITUTE FOR VOCATIONAL TRAINING AND EMPLOYMENT SUPPORT DITURIA Shuajip Spahiu Street, No. 47, PRIZREN-KOSOVO TYPE OF INSTITUTION, ITS MAIN ACTIVITIES, AND ITS LEGAL STATUS: Vocational Training Centre TITLE, LEVEL AND TYPE OF QUALIFICATION COVERED BY ACCREDITATION BAKER, LEVEL 3 NAMES OF EXPERT PANEL MEMBERS PARTICIPATING IN ASSESSMENT: Mr.sc.Mergim MESTANI-Expert Baki HYSENI-Expert: Milot HASANGJEKA NQA. DATES OF ASSESSMENT MEETINGS: 06.03/11.03/12.03/13.03/ RECOMMENDATIONS TO THE BOARD OF NQA: Approved only as a vocational training centre No accreditation If accreditation is recommended, indicate extension and date proposed for expiry of accreditation: For provision, evaluation and issuance of qualification, or 2015 Until 2018 Only evaluation and issuance of qualification, or Only provision of qualification Until Until If accreditation is recommended, mark also every condition attached to accreditation: Conditions (if any): 1. To physically divide the cabinet for theoretical classes (to carry out theoretical learning). 2. To provide a storage / refrigerator for storing food products with necessary appliances in compliance with food products storage requirements. 3. To provide a technological device (comoro) for fermentation (leavening) of dough. Last deadline: To provide a pastries dough-shaper equipment. 5. To place on the equipment the guidance signs of use.

2 6. To have an evaluation form created by the management for evaluating and mentoring / advising the instructors. 7. To ensure a safe and proper communication between the instructor and the management about necessary requests for completing the module (based on requests submitted in writing). Recommendation agreed by the Panel on: Signed: Mr.sc. Mergim Mestani (Chair of the Panel)

3 PART 2: GENERAL OUTCOMES AND CONCLUSIONS GENERAL OBSERVATIONS ON THE CAPACITY OF APPLYING INSTITUTION FOR PROVISION AND/OR ASSESSMENT AND ISSUANCE OF QUALIFICATIONS Mostly good hygienic and structural conditions for vocational training process. Sufficient room for developing of vocational qualification process, with plans to increase the the space in the future. There is lack of divided physical space and some teaching aids (video projector, etc.) for theoretical teaching in qualification: baker, foreseen with vocational standards of qualification: baker. Lack of technological equipment: Fridge, fermentation comoros, containers for different shape of pastries, claiming to acquire them as soon as possible. There is a code of ethics and conduct both for the staff and candidates. Staff with a university degree, claiming to deploy extra staff with university degree depending on the requirements of the centre. The IAPP security level is within standards. The training program mainly meets the minimum requirements on vocational standards COMMENTS (IF ANY) ABOUT THE QUALITY OF INFORMATION/DOCUMENTS SUBMITTED WITH APPLICATION; Documents-evidence provided by IAPP meet the basic criteria of quality of information necessary for accreditation MATTERS OF INTEREST (IF ANY) INCLUDING JUSTIFICATION FOR EVERY CONDITION PROPOSED BY THE PANEL The expert team recommends accreditation of IAPP after fulfilling the conditions until the abovementioned deadline PART 3: EVALUATION OF CAPACITIES OF THE INSTITUTION TO MEET THE SPECIFIC CRITERIA OF QUALIFICATION FOR PROVISION AND/OR ASSESSMENT AND ISSUANCE OF QUALIFICATION 1. REQUIRED SPACE (BUILDINGS, AREAS) FOR PROVISION AND/OR ASSESSMENT OF QUALIFICATION. The capacity of the institution "IAPP" largely meets the criteria based on: Space of the building is suitable for the development of qualification. There is a lack a physical partition of rooms / spaces to carry out theoretical learning. Bakery department is mainly equipped with necessary practical / technological equipment to develop qualifications. 2. NECESSARY SOURCES AND MATERIALS AND EQUIPMENT FOR PROVISION AND/OR ASSESSMENT OF

4 QUALIFICATION. Material resources and technological equipment mainly meet the required criteria. Space of facility of 160 sq2 Training workshops (training room) with space of sq2 Workshop for Bakery about 16 sq2, the maximum training participants up to 5-6 candidates. Technical-technological equipment for development of qualification: Baker such as (oven, mixer, working tables, electric stove, etc.). ICT Equipment (PC computers, scanners, Printers, Photocopy machine, photo camera, flat monitors) The experts team recommends / estimates that Bakery Department shall be equipped with equipment for fermentation of dough, refrigerator, pastries dough-shaper equipment, video projector during the implementation of practical training, etc 3. REQUIRED STAFF FOR PROVISION AND/OR ASSESSMENT OF QUALIFICATION. Based on the organizational chart provided by the IAPP and discussion with the management and staff of the centre, it is observed that this that the institution is mainly prepared and very motivating for providing and assessing the qualification. Certified and motivated trainer Trainees satisfied with the provision of conditions for development of qualification. The appointed person in charge for quality assurance (quality coordinator has been appointed) IAPP management flexible, collaborative and with vision for the future of IAPP Experts team recommends that staff covering the theoretical and practical part meet the requirements and criteria for qualification level. 4. EVERY OTHER SPECIFIC REQUIREMENT AS A RESULT OF QUALIFICATION SPECIFICATIONS (E.G. FOR PROJECTS, TASKS, PLACEMENT INTO JOB WITH EMPLOYER) Implement various projects with national and international institutions. Application practical work-based on learning package and adapted to vocational standards and the needs of candidates within IAPP, with a sole intention of adapting to the requirements of the labor market. The Expert Panel recommends a close cooperation between IAPP and the private sector, especially for implementation of a part of practical work.

5 PART 4: EVALUATION OF CAPACITIES OF THE INSTITUTION FOR MEETING CRITERIA FOR ACCREDITATION IN CAPACITY OF INSTITUTION FOR ASSESSMENT AND ISSUANCE OF QUALIFICATIONS 1. A SUITABLE INSTITUTIONAL STRUCTURE FUNCTIONING ON A SOUND FINANCIAL BASE. Based on the documentation, the visit and the evidence provided by the management of IAPP with 11 employees, a persistent difficult financial situation can be clearly observed. The managed budget by the IAPP, is distributed on the basis of provided qualifications and candidates requests for training and for IAPP projects / priorities implementation. The budgetary allocation in this center is carried out through management policies and strategies, based on the labor market demand. The team of experts based on evidence of IAPP, management and trainers from the site visit, recommends that the IAPP priorities, based on the labor market demands to find more budgetary support from the Municipality of Prizren, donors and MPMS (ministry employment and social welfare). 2. AN EFFECTIVE APPROACH TO ASSESSMENT AND QUALITY MANAGEMENT OF THE ASSESSMENT. There are instruments for quality control, assessment and management, where there is coordinator in charge for quality assurance within (IAPP) centre. The team of experts, recommend to management to draft an evaluation form for instructors as a strong pillar of quality assurance. The team of experts assesses that vocational instructors in qualification: baker need to draft preliminary lists for the necessary technical-technological material (eg, raw material and additives, technical equipment) in order to provide a proper qualification to the trainees and a direct increase of quality 3. DOCUMENTATION AND DATA SYSTEMS WHICH MAY SUPPORT EFFECTIVE QUALITY ASSURANCE AND VERIFICATION OF INDIVIDUAL CANDIDATE ACHIEVEMENT. The evidence provided by the IAPP and visits by a team of experts show that the center has a constant access to quality assurance in the achievements of trainees (candidates) and trainers (employees) Trainees' (candidates) portfolios Documents stored and maintained by the trainers for each trainee, Book of protocol for bilateral visits Documents filed in writing by hand for each trainee The team of experts recommends that all documents filed in the way handwriting, to create an electronic database for each trainee.

6 4. AN EFFECTIVE APPROACH TO CERTIFICATION AND CERTIFICATION QUALITY MANAGEMENT. The team of experts has found that IAPP has a special care in the process of certification of candidates where certificates and vocational trainees are important as one of the basic goals of this centre. The panel of experts recommend to the management to develop an instructors evaluation form as a measuring instrument and mentoring for vocational staff. The team of experts also recommends that in order to achieve appropriate competencies, IAPP shall be equipped with teaching aids such as: Equipment for dough fermentation, equipment of pastries dough shaper, video projector, etc., which have a direct impact on the assessment and management of quality. 5. SUITABLE AND EFFECTIVE POLICIES AND PROCEDURES FOR STAFF DEVELOPMENT REGARDING ASSESSMENT REQUIREMENTS, INTERNAL VERIFICATION AND CERTIFICATION. Despite limited opportunities, IAPP is focused in staff professional development through various trainings in certain periods of time and in different places. Experts recommend to IAPP management productive cooperation with the private sector and periodic training of vocational staff with sole intention of setting and assuring quality in provided qualification level. The team of experts estimate that the theoretical and practical part is coverable with resources (trainers) and vocational technology for the development of this qualification / modules. By assessing that with a physical partition of space for providing theoretical teaching until upon accreditation, the quality of providing this qualification will increase. 6. SUITABLE POLICIES AND PROCEDURES FOR ASSESSMENT OF CANDIDATES WITH SPECIAL NEEDS. This center (IAPP) does not fulfil the conditions for vocational training of persons with physical disabilities. The space and infrastructure in IAPP is not suitable for people with physical disabilities. The team of experts recommends meeting the requirements for the category and in the sector of bakery, in case that IAPP provides such a qualification for people with special needs. The team of experts recommend training of staff / trainers, who provide vocational training to the people with physical disabilities, in case that such training is provided for persons with physical disabilities. 7. SUITABLE POLICIES AND PROCEDURES FOR MONITORING PROVISION OF EQUAL OPPORTUNITIES AND FAIR SELECTION. This center (IAPP) is open to all categories of society who wish to be trained in this center, particularly in qualification: baker. The evidence for meeting this criterion is the code of conduct and applications for admission of candidates / trainees. Multiethnic Multicultural Gender Equality

7 Non-differentiation to social categories. 8. PREPARATIONS FOR PROVIDING ACCESS TO ASSESSMENT AND CERTIFICATION TO CANDIDATES EXCEPT THOSE ATTENDING SPECIFIC LEARNING PROGRAMS, INCLUDING RECOGNITION OF ACHIEVEMENTS FROM NON- FORMAL AND INFORMAL EDUCATION. The IAPP, with the modular system that they apply mainly enable recognition of prior learning to trainees. When applying, candidates are tested for prior knowledge for the provided qualification. Candidates are certified through theoretical and practical testing and based on skills (success). Evidence was provided for such cases. 9. SYSTEMS FOR RECOGNITION AND TRANSFER OF CREDITS ACHIEVED BY CANDIDATES AND ENABLING THEIR TRANSFER. No evidence or facts were provided of such cases in this profession. The legal infrastructure is in place and such a thing may occur for qualifications approved by the MEST and CVET Based on evidences and promises of IAPP management, this institution will work hard to keep the qualification for bakers aligned with the requirements of the labor market based on vocational standard profile - baker. 10. EVIDENCE FOR ENSURING STORING ASSESSMENT RESULTS IN A SAFE AND HEALTHY ENVIRONMENT. This center (IAPP) meets the applicable legal provisions for a safe and sound learning environment.