EDUCATION CENTER
DomovEN – IC PIRAMIDA – entryHigher Vocational CollegeFood technology and nutrition

Food technology and nutrition

The Food technology and nutrition program is the highest-level vocational advancement in the field of food professions and nutrition knowledge outside the university system. This is a rapidly evolving field that is becoming increasingly popular, particularly due to the importance of ensuring food safety, proper food control and monitoring, and consumer protection.

A Food and Nutrition Engineer is a profession of the modern era.

Food and Nutrition Engineer

Anyone who:

  • has passed the general/vocational matura or has completed the corresponding education according to previous regulations or
  • has passed the master's, foreman's or manager's exam, has three years of work experience and has passed the knowledge test in general education subjects to the extent specified for the vocational matura in secondary vocational education can enroll in the study.

Full-time studies last two years.

The content of the modules and courses of the 1st and 2nd years is completed in 2.5 years for part-time studies.

The study program is valued at 120 credit points (CP) according to the ECTS system.

Legend

PR – lectures
SV – seminar exercises
LV – laboratory exercises
M – module
P – subject
D – other component of the study program (practical training, thesis)

In the 2nd year, the student chooses one of the elective modules from M4 to M7.

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Knowledge catalogs along with prescribed methods of knowledge assessment can be found at the link > HERE

  • work in the field of healthy and protective nutrition
  • assurance of quality and safe food
  • food production
  • large kitchens and organization of food plants
  • quality control and food analysis
  • food marketing and sales
  • other work related to food (packaging, environmental protection, waste, IT, management, etc.)
  • food establishments
  • hotels, spas and food tourism
  • hospitals
  • kitchens in kindergartens, schools and nursing homes
  • self-employment (additional activity on the farm, small food production facilities, etc.)
  • Acquire key, general and professional-specific competencies in the professional field of food and nutrition
  • Acquire, deepen and connect theoretical and practical knowledge about food, nutrition and safe food and gain a comprehensive insight into the development of the food and nutrition profession
  • Develop creativity in their professional field
  • Develop a responsible attitude towards quality assurance in food production and food organization
  • Follow innovations in the profession using various sources in domestic and foreign professional literature
  • Develop self-confidence and professionalism for business decisions and for solving specific professional problems
  • Interact with different stakeholders in the work process in a respectful manner
  • Manage information, data and content in various digital environments to achieve work-related goals
  • Perform work according to occupational health and safety rules
  • Act according to the principles of sustainable development
  • Develop digital literacy, entrepreneurship and other key competencies

Through practical training, students learn about:

  • organization of companies
  • technological processes in the food and nutrition industry
  • the range of food products and the development needs of companies
  • ensuring processes for the production of safe food
  • the connection of companies with the national and international economy.

Implementation of practical training (PI)

Practical training is organized by the school and is carried out at employers related to the food and/or nutrition industry.

The school, the company and the student conclude a tripartite contract for the implementation of the PI.

The student can perform the PI in several companies, in Slovenia or abroad. When implementing the PI, the school takes into account the wishes of the students.

FULL-TIME STUDY

The study program is implemented at school and at employers. Start of lectures: October 1. The academic year has 34 weeks, of which:
  • 24 weeks of lectures, seminars and laboratory exercises and
  • 10 weeks of practical training (400 hours).
 Lectures, seminars and laboratory exercises take place in the winter (October - January) and summer semester (January - May).
We have our own study materials, the authors of which are lecturers from the higher education institution.

They can be purchased at the school stationery store.

A large library is also available to students.
  • In the 2nd year, students choose between the modules "Food Technology" and "Nutrition, Dietetics and Gastronomy".
  • The school will not offer the modules "Safe Food" and "Oenology with Beverage Technologies" for the time being.
  • Within the open curriculum and optional subject, students can choose the subjects Wine Technology, Marketing in Food and Nutrition and all subjects from the module they did not choose.

PART-TIME STUDY

Tuition is payable in a lump sum or in installments.

The tuition fee includes all lectures, laboratory exercises in laboratories and special classrooms, seminar exercises, consultations with lecturers, and three times taking each exam.
Adjustment of the study program

The study program is adapted to part-time study and is conducted in modules by individual subjects.

Adjustments of practical education

  1. The school may recognize practical education (partially or fully) for candidates with work experience that matches the program.
  2. As part of practical education, the student must prepare a task in the form of a work report or seminar paper in their field of work and complete an oral defense.
The start of lectures for part-time studies is expected in mid-October.

  • Lectures and exercises are mostly held twice a week.
  • The subject and number of hours are adjusted to the part-time study program.
  • Consultations with lecturers are possible for all courses.
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