Guidelines for internship and final examination project in Academy Profession Degree Programme in Nutrition, Dairy, Food and Process Technology

Transcription

1 Guidelines for internship and final examination project in Academy Profession Degree Programme in Nutrition, Dairy, Food and Process Technology

2 Academy Profession Degree Programme in Nutrition, Dairy, Food and Process Technology Contents: Guidelines for the internship component... 3 Purpose... 3 Goals... 3 Scope... 4 Programme plan... 4 Responsibility... 4 The education institution... 4 The company... 4 The student (the intern)... 5 Termination of agreement... 5 Evaluation of the internship... 5 Guidelines for the Final examination project... 6 Evaluation... 6 Responsibility with regard to the final project... 7 The education institution... 7 The company... 7 The student... 7 Programme documents... 8 Appendix 1 Internship for the Food Technology line... 9 Appendix 2 Internship for the Nutrition Technology line Appendix 3 Internship for the Dairy Technology line Appendix 4 Internship for the Process Technology line Page ii

3 Guidelines for the internship component of the Academy Profession Degree Programme in Nutrition, Dairy, Food and Process Technology Pursuant to statutory order no. 915 of 25 September 2009, the Academy Profession Degree Programme in Nutrition, Dairy, Food and Process Technology concludes with a 10-week internship at a company, followed by a final project lasting around seven weeks. Internship at the company Internship at a company is taken to mean that the student works on the company s assignments with a view to achieving the learning targets. In preparing the internship, it is important to take into account the student s prerequisites and previous knowledge. The teaching primarily takes the form of instructions and integration of the learning targets into the work. In this context, the company is taken to mean either the whole company or a section of a company or public sector institution. Final project The student may complete his/her final examination project at the company, at the education institution or at both in combination. The examination project is to be based on an issue closely linked to practice. If the company chooses to host both the internship and the final examination project, the total period spent at the company will be approximately 17 weeks. Internship and final project The programme is largely based on the assumption that the internship and the final project will be performed at the same company. The curriculum features separate programme descriptions for the two programme components, as well as separate tests for the internship component and for the final project. This document therefore deals with both the internship and the final project. On the basis of a desire to internationalise the education system, both the internship and the final project may be carried out abroad. Purpose The entire Academy Profession Degree Programme in Nutrition, Dairy, Food and Process Technology The purpose of the vocational academy programme in food, nutrition, dairy and process technology is to qualify the student to work independently with the planning, checking and performance of work assignments of specialist technical nature in the food, nutrition, dairy or process sector. The internship The purpose of the internship component is to allow the student to broaden the knowledge and practical skills that he/she has acquired through the school-based component of the programme. In addition, the intention is to familiarise the student with the organisation of the workplace as well as the forms of collaboration it applies and its interaction with its surroundings. Goals Different goals for the internship apply for the different lines of study. The content and goals for the Food Technology line are stated in Appendix 1 The content and goals for the Nutrition Technology line are stated in Appendix 2 The content and goals for the Dairy Technology line are stated in Appendix 3 The content and goals for the Technology line are stated in Appendix Page 3

4 Scope The internship is worth 15 ECTS points, equivalent to a quarter of a year of full-time study. In the event of absence on account of pregnancy, maternity leave or other forms of leave, the programme will be extended by a period corresponding to the period of absence. Programme plan At the start of the internship, the company and the student work together to prepare a programme plan designed to ensure that the goals of the internship are achieved. The education institution can be involved as a consultant in the preparation of the plan if this is considered necessary or appropriate. During the first week of the period, the company is to submit the plan to the education institution for approval. Responsibility The sections below describe the division of responsibility between the education institution, the company and the student. The education institution The education institution is to ensure progression throughout the entire education programme. The education institution appoints an Intern co-ordinator, who is to advise the student and the company about the internship. The education institution also appoints a School counsellor who acts as a guidance counsellor as far as possible during both the internship and the final examination project. The school counsellor will have specialist insight into the areas (education components) with which the intern is to work. The school counsellor is subject to a confidentiality obligation and may not pass on information about the company of which he/she becomes aware in connection with the student s internship at the company, or from documents prepared for use in the evaluation of the internship and the associated test(s). If an external examiner is involved, he/she will also be subject to this confidentiality obligation. The company The company is to appoint a person to be responsible for the education of the intern and for all contact with the education institution. The Intern counsellor is to possess skills in the components of the education programme. Once the company has entered into an agreement with a student concerning an internship, the parties are to sign an agreement for the period and to work together to prepare a plan for the internship. It is the responsibility of the intern counsellor to ensure that the goals of the internship are achieved as far as possible, and to make sure that the student receives support and guidance on an ongoing basis. The company undertakes to instruct the student in the regulations and routines at the company, including safety regulations and work and communication routines. The student undertakes to follow these regulations and routines as they apply to the other employees of the company at all times. The company undertakes to keep the intern insured against work accidents and the like in connection with the performance of the internship, and to cover the expenses for any associated premiums. The parties are to agree on how often the intern and the company are to evaluate the internship and, if appropriate, to revise the work assignments. The intern is to inform the counsellor of any significant changes to the work assignments described in the agreement. The internship is, in principle, unpaid as the student is entitled to receive financial support through the Danish Students Grants and Loans Scheme (SU) throughout the period. Other agreements, such as subsidies for transport or other forms of remuneration, are of no concern to the education institution Page 4

5 The student (the intern) Under the guidance of the intern co-ordinator, the student is to contact a company in Denmark or abroad to arrange an internship. The student is to ensure that there is a description of the internship that the intern co-ordinator at the education institution can approve. The student is to take the initiative to ensure continuous contact with the counsellors from the education institution and the site of the internship. The student is to prepare the documents required for evaluating the internship. Confidentiality obligation If necessary, the student is also to ensure that a confidentiality declaration is prepared in connection with the internship, and to agree the start time and venue with the company. The student undertakes to follow all instructions and guidelines laid down by the company. Any knowledge that the student acquires with regard to the internal conditions of the company including knowledge about the business, operation and special know-how may not be used or conveyed to any other companies or third parties. In this regard, please refer to 10 of the Danish Marketing Act concerning trade secrets. Only with written consent from the company may the student publish his/her internship documentation or any part thereof. Termination of agreement In the event of breach of contract, any of the parties involved may terminate the agreement with immediate effect. Written termination of the agreement is to be submitted to the two other parties. The party terminating the agreement is similarly to inform the counsellors in writing of the termination of the agreement. Evaluation of the internship The regulations for evaluating the internship are laid down in the curriculum. The actual form that the evaluation takes may vary depending on the line of study and/or the education institution that runs the programme Page 5

6 Guidelines for the Final examination project of the Academy Profession Degree Programme in Nutrition, Dairy, Food and Process Technology. On conclusion of the Academy Profession Degree Programme in Nutrition, Dairy, Food and Process Technology internship, the student is to complete the final examination project. The final examination project may be completed at a company, at the education institution or at both in combination. The final examination project is worth 10 ECTS points, equivalent to approximately seven weeks of full-time study. Purpose The purpose is to document the student s understanding of practice and the centrally applied theory and method in relation to an issue closely linked to practice an issue based on a specific assignment within the scope of the education programme. Contents The issue to which a solution is to be identified in a final examination project is to be formulated by the student, ideally in collaboration with a private or public sector company. The issue is to be approved by the education institution. The obligatory components and the core areas of the line of study must be included to the extent that they are relevant. Goals Knowledge: The student is to acquire knowledge of the practice of the sector and professional area, and of centrally applied theory and method is to understand practice and centrally applied theory and method, and to understand the application of theory and method within the sector Skills: The student is to become able to apply the central methods and tools of the professional area, and to use the skills that are linked to employment within the sector is to learn to assess issues linked to practice and to prepare and select possible solutions is to acquire skills in communicating issues closely linked to practice and the associated solution options to partners and users Competencies: The student is to become able to deal with development-oriented situations is to become able to participate in specialist and inter-disciplinary collaboration with a professional approach is, in a structured context, to become able to acquire new knowledge, skills and competencies in relation to the sector Evaluation The test on the final examination project consists of a project and an oral section Page 6

7 Responsibility with regard to the final project The education institution As far as possible, the school counsellor is to be the same person as the intern counsellor. The school counsellor is to have specialist insight into the topic covered by the project. The deadline for submission and approval of the problem formulation is laid down in the examination plan of the education institution. The school counsellor is to provide advice about and approve the problem formulation, and to counsel the student with regard to the scope and limitation of the project, report construction and the oral section of the examination. Approval of the problem formulation is intended to ensure that the project maintains an appropriate technical level in relation to the purpose and goals of the Academy Profession Degree Programme in Nutrition, Dairy, Food and Process Technology. In addition, regular contact is to be maintained with the school counsellor in a form agreed between the parties. The company The company is to provide the student with access to a project counsellor. The project counsellor is to have specialist insight and advise the student concerning technical topics. If the project is confidential, the education institution and the student are to be made expressly aware of this. The student The student is responsible for completing an examination project within the framework agreed with the education institution and the company. This is to include maintaining ongoing contact with the project counsellors from the company and from the education institution. The student is to prepare a project report. More detailed guidelines are presented in the curriculum description of test 4. Confidentiality Reports on confidential projects may not be duplicated without the consent of the company and the student, and the external examiner is to return the report to the education institution immediately after the examination. The education institution, the internal examiner and the external examiner cannot be obliged to take any precautions other than those stated above Page 7

8 Programme documents The education institution is to supply programme documents that are to be used to document the education programme completed by the student. All programme documents also exist in electronic format. The documents consist of: A. Internship agreement Parties to the agreement B. Programme plan C. Weekly journal D. Evaluation of the internship E. Final examination project F. Problem formulation, final examination project The original copies of documents A and B are to be stored by the education institution. A Internship agreement Parties to the agreement Information about the parties to the internship agreement: the student, the company and the education institution. The three top sections of the form are to be completed by the company and submitted to the education institution no later than the first week of the internship. The education institution is to complete the bottom section and return a copy to the company. The internship agreement must have been concluded prior to the start of the internship. B Programme plan In connection with the start of the internship, the company and the student are to work together to prepare a programme plan. This plan is to describe the assignments in accordance with the learning targets on which the student will be working. It is the responsibility of the education institution to ensure that the plan is compiled so that the internship features the composition required with regard to topics and the time allocated to them. The programme plan, which is to be submitted before the end of the first week of the internship, is to be approved by the education institution. C Weekly journal The student is to keep a weekly journal of the internship, stating the work assignments completed in each week and listing the topics covered. The weekly journal is to be made available to the school counsellor. The weekly journal is to be submitted to the school together with or as a part of the written report on the internship. D Evaluation of the internship With a view to improving the Academy Profession Degree Programme in Nutrition, Dairy, Food and Process Technology and the associated internship on an ongoing basis, we ask both the company and the student to complete an evaluation form on conclusion of the internship. The evaluation form is to be submitted to the education institution, and its contents will remain confidential between the company and the education institution. The evaluation will, however, be included in statistics for the programme. E Final examination project Information about the final project F Problem formulation, final examination project Form for approval of the problem formulation Page 8

9 Appendix 1 Internship for the Food Technology line Contents: Knowledge: Contribute to the solution of an assignment for a company active in the food sector The company s organisation Communicate the solution of assignments from the internship The qualified food technologist is to be familiar with: Skills: the organisation of the workplace, the forms of collaboration it applies and its interaction with its surroundings The qualified food technologist can: prepare an appropriate problem formulation, apply theoretical knowledge in practice, and communicate results and issues from the internship, including preparing written documentation. Competencies: The qualified food technologist can: work responsibly from the perspectives of safety and the environment, acquire new knowledge, skills and competencies in relation to the sector on the basis of a structured framework, collaborate professionally with others, regardless of educational, linguistic and cultural background, and plan, perform and document special, relevant assignments, including evaluating results, proposing changes and optimisations Page 9

10 Appendix 2 Internship for the Nutrition Technology line Contents: Knowledge: Preparation of food and meals Menu planning and documentation Food safety Finance Management and collaboration Administration IT Logistics The qualified nutrition technologist is to be familiar with: Skills: the importance of preparation and preservation methods for the quality of the product, the use of equipment and the form of distribution for a given meal production, and the interaction between packaging and foods, internal and external logistics, HR policy, meeting management and follow-up, and skills development, agreements and norms, budgeting and reporting financial key figures and accounts, calculations and operating costs, making offers and forms of tender, and documentation and traceability. The qualified nutrition technologist can: prepare nutritionally appropriate food of high culinary quality in both large and small portions for children, young people, adults and elderly people, as well as for people with special needs, compose, calculate and document food that meets the nutritional recommendations for individuals and groups, plan menus, prepare a food and meal production in a responsible manner from the perspective of food safety, manage the flow of goods from purchase, through production to end user, prepare and perform food and meal production taking into account the company's quality and environmental management systems, occupational health and safety, and the external environment, behave competently in his/her organisation and in those of others, use IT for nutrient calculation, budgeting, registering income and expenditure, division of labour, operation, logistics management and documentation, and document the work done in the kitchen. Competencies: The qualified nutrition technologist can: manage a small or medium-sized kitchen or act as team leader in a large-scale kitchen, and participate in the strategic development of the kitchen in relation to product development and sales Page 10

11 Appendix 3 Internship for the Dairy Technology line Contents: Knowledge: Organisation Collaboration Quality and environmental management Production Secondary facilities Internship at a dairy or closely related company In-depth technical study performed on the basis of the site of the internship The qualified dairy technologist is to be familiar with: Skills: the forms of collaboration at the workplace and its interaction with its surroundings, the organisation, structure, functions and management of the company, documentation of own learning, selected manufacturing processes at the company, quality and environmental management systems, CSR (corporate social responsibility) and green accounts, and conditions that boost motivation and collaboration at a dairy company or a closely related company. The qualified dairy technologist can: communicate results and issues from production and activities linked to production preparation to colleagues and other parties, including written documentation, and report on a production and on issues closely related to practice in connection with production and, if appropriate, production optimisation Competencies: The qualified dairy technologist can: work responsibly from the perspective of safety and the environment in a given context, collaborate professionally with others, regardless of educational, linguistic and cultural background, combine knowledge about technical, financial, environmental and organisational conditions in connection with the planning and implementation of production and process procedures, plan, perform and document special, relevant assignments, including evaluating results, proposing changes and optimisations, and work systematically and creatively in specialist and inter-disciplinary contexts at a company in connection with production, product development or production optimisation Page 11

12 Appendix 4 Internship for the Process Technology line Contents: Participate in production at the company Carry out relevant work assignments Project preparation tasks Knowledge of the company s organisation Report selected sections of the internship (solving assignments) Collaboration Chain of command Communication Goals for return on learning Knowledge: The qualified process technologist is to be familiar with: Skills: the company s organisation, the company s processes, the company s safety/occupational health and safety organisation, and the company s environmental impact. The qualified process technologist can: work in an organisation in a responsible manner from the perspective of safety, behave as a good representative of the education institution, participate in teams at the workplace, and communicate across boundaries within the organisation. Competencies: The qualified process technologist can: apply knowledge and skills acquired to solve minor assignments, and communicate problem analysis and assignment solution both orally and in writing Page 12