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THE FOOD PROCESSING SCHOOL MARIBOR, SLOVENIA 50 YEARS 1957 - 2007

THE FOOD PROCESSING SCHOOL MARIBOR, SLOVENIA 50 YEARS 1957 - 2007 . TEL. 00 386 2/ 331- 34-32, 320-86-00 FAX 00 386 2/ 331-30-48 E-mail: zivilska-sola.mb@guest.arnes.si E-mail: zivilskavisjastrokovna.mb@guest.arnes.si www.zivilska.si. SCHOOL'S IDENTITY CARD.

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THE FOOD PROCESSING SCHOOL MARIBOR, SLOVENIA 50 YEARS 1957 - 2007

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  1. THE FOOD PROCESSING SCHOOLMARIBOR, SLOVENIA50 YEARS1957 - 2007 TEL. 00 386 2/ 331- 34-32, 320-86-00 FAX 00 386 2/ 331-30-48 E-mail: zivilska-sola.mb@guest.arnes.si E-mail: zivilskavisjastrokovna.mb@guest.arnes.si www.zivilska.si

  2. SCHOOL'S IDENTITY CARD

  3. THE FOOD PROCESSING SCHOOLMARIBOR, SLOVENIA 2 departments: 1. SECONDARY SCHOOL – secondary technical and vocational education - 486 students – regular studies - over 60 students – education for adults 2. VOCATIONAL COLLEGE – postsecondary (first part of tertiary) vocational education - over 170 students – regular studies - over 50 students – education for adults

  4. SECONDARY SCHOOL LOWER VOCATIONAL PROGRAMMES (2,5 years) • BAKER'S AND CONFECTIONARY'S ASSISTANT • BUTCHER'S ASSISTANT SECONDARY VOCATIONAL PROGRAMMES (3 years) • BAKER • CONFECTIONER • BUTCHER (final exam certificate) SECONDARY TECHNICAL PROGRAMMES (4 years or 2-years after 3 years vocational school – MODELL /3/+2) • FOOD TECHNICIAN (vocational matura exam)

  5. VOCATIONAL COLLEGE POST-SECONDARY VOCATIONAL EDUCATION (short type higher educational studies) • 2 years • FOOD AND NUTRITION ENGINEER • ST HE diploma The highest type of proffesioanl education out of University in Slovenia.

  6. Over 7500 m2 of school area 27 classrooms 11 workshops 2 for bakers 5 for confectioners 3 for butchers 1 kitchen LIBRARY SCHOOL BUILDING LABORATORIES FOR: - chemistry, - microbiology and biology, - phisics - food technology

  7. WORK IN LABORATORIES  food analyses,  chemical analyses  microbiological analyses,  sensory analyses,  quality control of food,  quality control of cereals and flour,  measuring of energy value of food (calorimetric analyses),  measuring of water activity in food  other analiyses.

  8. PRACTICAL LESSONS students practical work  at school (school own production of food products),  in companies (contracts with more than 80 companies an food industries in the country).

  9. School’s OWN PRODUCTION • all sorts of bread and baking products, • cakes, biscuits, cookies and other confectionary products, • chocolate pralines, • sugar and marcipan decoration products, • some pasta products, • meat and meat products (EU registration- veterinary inspection!) • other products Very strong food legislation! HACCP orders.

  10. FINANCE  government  selling own product in the market  education of adults  research work in connection with companies  other sources

  11. EDUCATION OF ADULTS ALL LEVELS  formal education  special courses  teacher's training

  12. INTERNATIONAL CO-OPERATION PHARE LEONARDO COMENIUS NFSI Austria, Belgium, Croatia, Cyprus, Danmark, France, Germany, Great Britain, Greece, Hungary, Ireland, Italy, Latvia, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Crna gora, Spain, Sweden, Switzerland, Tchech republic, Turkey. Visits in our school Food scientists from Canada, India, Japan, Korea, USA, Europe.

  13. PROJECT WORK Field of interest: - nutrition and health, - marketing of food, - consumers behavour, - ecological food - food analysis - experimental work in food production - research of techological processis OTHER ACTIVITIES literature, art and photography competition in »FEBRUARY CREATIONS« every year school project »THE SCHOOL IS SINGING« student's research work student's project work voluntary work students community activities cooperations with students and workers with special needs (from other schools and companies) traditional slovene celebrations at school OTHER ACTIVITIES

  14. SYMPOSIUMS AND SEMINARSIN OUR SCHOOL SYMPOSIUMS • 2007 – E - additives • 2006 – Management of • Hygiene • 2005 – Sugar and sweetness in nutrition and production • 2004 – Nutrition and health of young people • 2004 – Buckwheat – Agronomy and Utilisation (international) • 2003– HACCP in practice SEMINARS • Seminars for adults • »ALL LIFE« studying seminars • Practical workshops for housewives, school children, teachers, others • Seminars for »HEALTHY LIFE«

  15. SCHOOL PUBLICATIONS • Professional books for students for all levels of studies (for internal use) • Books from school's seminars and symposiums • School research reports • Annual professional reports

  16. VISION OF THE SCHOOL International education and research center : - bakery, confectionary, meat production – research of technology, • healthy and safety food, • nutrition and health, • food quality control, • care for consumers, etc.. Very strong cooperation with industry and other companies! • Special care for each student. • High quality of pedagogical work. • Good, professional, motivated and satisfied teachers.

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