Course Description (Syllabus)

Subject: Energy and water savings

• 1.The objectives of the course• To built the knowledge and skills of tradespeople and professionals

to support improved energy efficiency practices, products and services.

• To stimulate new energy efficiency jobs and add energy efficiency skills to existing jobs by supporting innovation, workforce development and sustainable business growth.

• Description of different distribution methods and means related to different methods of energy and water saving

• 2. Competences• To be able to plan and calculate the amount of needed materials;• To be able to understand and to resolve technical problems which

could appear during the process• To be able to organize the collection, the storing and elimination of

wastes;

• 3.Course Description• The course covers:• up-to-date information, statistics and data on energy and water savings• how to effectively deliver advice that customers will act on - key

competencies and best practices• theoretical and practical exercises.• The courses will cover the key measures in energy efficiency:• Climate change• Insulation• Heating systems• Heating controls• Appliances• Consumer electronics• Lighting• Renewable technologies• Grants and discounts• Personal transport• Water efficiency• Housing types• Building regulations and planning law.

• 4. Course Requirements• General Certificate of Education• Basic knowledge in the field of environmental studies.• 5.Text, Readings, Materials used• The module includes class room teaching and field work.

Field experience is one of the most effective learning tools for environmental concerns. This moves out of the scope of the text book mode of teaching into the realm of real learning in the field, where the teacher merely acts as a catalyst to interpret what the student observes or discovers in his/her own environment. Course material provided by instructors for classroom teaching and field activities be utilized.

6. Grading MethodEvaluation form: Written Exam Grades are according to the national evaluation system.

Minimum conditions for promotion (5 note)

Conditions for obtaining maximum note (10 note)

Active presence to lecture – 30%Answers to exam – 70%

Active presence to lecture and laboratory – 20%Answers to exam – 80%

Subject: Green (or sustainable) packaging

• 1.The objectives of the course• to provide the basics of green packaging, sustainability• how to use the recycled packaging materials• description of using bio-polymers; renewable sources and

biodegradable sources• to know what life cycle assessment means• to provide outlooks for the future• 2. Competences• To be able to understand and to resolve technical problems which

could appear during the process• To be able to organize the collection, the storing and elimination of

wastes; • To be able to organize the recycling of byproducts

• 3.Course Description• Green Packaging is course that provides a comprehensive review of

sustainable packaging solutions, and how it affects various applications. This course reviews the following:

• Recycled materials (bio-based renewable or non-renewable), which encourages waste reduction and the conservation of resources;

• Post-consumer recovered materials supports an ethic of stewardship, supports the development of markets, and is an essential part of developing near closed loop systems.

• Bio-based renewable materials from well-managed sources reduces dependence on non-renewable resources, uses current photosynthesized carbon to create raw materials that have the potential to be greenhouse gas neutral, and encourages more sustainable management of these resources.

• Bio-degradable (compostable) materials that can be returned to the earth, decomposing into natural byproducts.

• Content:• 1. Use of minimal materials – reduced packaging, reduced layers of

packaging, lower mass (product to packaging ratio), lower volume• 2. Logistics efficiency (through complete life cycle) – cube utilization, tare

weight, enablement of efficient transportation• 3. Energy efficiency, total energy content and usage, use of renewable

energy• 4. Recycled content – as available and functional• 5. Recyclability – recovery value, use of materials which are frequently and

easily recycled, reduction of materials which hinder recyclability of major components

• 6. Reusability of packaging – repeated reuse of package, reuse for other purposes

• 7. Use of renewable resources in packaging• 8. Use of biodegradable materials – when appropriate and do not cause

contamination of the recycling stream• 9. Avoid the use of materials toxic to humans or the environment• 10. Effects on atmosphere/climate – ozone layer, greenhouse gases

(carbon dioxide and methane), volatile organic compounds• 11. Water use, reuse, treatment, waste• 12. Worker impact: occupational health, safety, clean technology• 13. Impact of emissions from food waste and spoilage

• 4. Course Requirements

• General Certificate of Education

• No prerequisites are required.

• 5.Text, Readings, Materials used

• As this course is Instructor-led the course material provided by instructors for classroom teaching and field activities be utilized.

6. Grading MethodEvaluation form: Written and oral examGrades are according to the national evaluation system.

Minimum conditions for promotion (5 note)

Conditions for obtaining maximum note (10 note)

Active presence to lecture – 40%Answers to exam – 60%

Active presence to lecture – 20%Answers to exam – 80%

Subject: Standard regulation on key issues of the food chain (packaging, food contact materials, etc.)

• 1.The objectives of the course• To develop and improve the knowledge and skills of tradespeople

and professionals in the field of legislation and regulations related to the food industry and food chain

• To stimulate new skills and expertise in the food industry related to legislation and regulation issues in order to enhance productivity and competitiveness.

• Introduction of regional, national and international food industry legislation procedures

• 2. Competences• To be able to use and implement existing regulations in planning

and production of food• To be able to understand regulations and take them into account

whilst production of materials and products

• 3.Course Description• The course covers:• up-to-date information on existing legislation and regulations• instructions on using the legal background at national and international levels • theoretical and practical examples, case studies• The courses will cover the key measures of food production and safety legislation• Key issues of the food strategy of the EU – „from farm to fork”• Uniformity – diversity (EU, member states – common and different regulations)• Common food legislation• Regulation EC/178/2002 – traceability of food production• HACCP (Hazard Analysis and Critical Control Points)• BTSF (Better Training for Safer Food)• Principles of food related legislation• Risk assessment• Food Safety (Green Paper on European Food Law ,1997)• Food labelling• National legislation in member states (overlie, focusing on the diversity)• EFSA – European Food Safety Authority• Introduction of new product to national and international markets• Establishment and management of food related businesses• Rules of responsibility (national and international levels), product recall• National legislation (different in each country the course is held in) and authorities

4. Course RequirementsGeneral Certificate of EducationBasic knowledge in the field of food industry legislation5.Text, Readings, Materials usedThe module consist of theoretical lectures and examination of case studies

6. Grading MethodEvaluation form: Written Exam Grades are according to the national evaluation system.

Minimum conditions for promotion (5 note)

Conditions for obtaining maximum note (10 note)

Active presence to lecture – 30%Answers to exam – 70%

Active presence to lecture and laboratory – 20%Answers to exam – 80%

Subject: Implementation of the standards in the food chain

• 1.The objectives of the course• Ensure a broad understanding of food safety and HACCP.• Explain the HACCP relationship with industrial hygiene and food

product safety.• Provide an understanding of food safety matters and associated

legal requirements.• Promote the seven HACCP principles and best practices.• Assist with implementation of HACCP systems.• Provide the skills necessary to audit or assess implementation.• Effectiveness of a food safety/HACCP system.• 2. Competences• To be able to comply with and enforce financial and administrative

regulations;• -To be able to carry out the regulations of the management in

accordance with the existing standards;

• 3.Course Description• Understanding why food safety is important.• Legal and other requirements (e.g. standards).• Understanding common best practices such as Good Hygiene and Good

Manufacturing.• Management system integration and the benefits of overall food safety

management.• How to plan, prepare, conduct and effectively report food safety audits.• Content:• 1. Nature of private food safety standards• 2. Trends in the development of private food safety standards • 3. International Organisation for Standardisation (ISO)• 4. Governance of private food safety standards• 5. Mechanisms of standards-setting of some major food private standards• 6. Global food safety initiative and benchmarking processes for private

standards• 7. The legitimacy of private food safety standards• 8. Impact of meeting private standards along the food chain • 9. Impact on producers.• 10. Food processing and handling • 11. Private food standards and trade

• 4. Course Requirements• General Certificate of Education• No prerequisites are required.• 5.Text, Readings, Materials used• Course delivery is through lectures,

delegate interaction, open discussion and workshops. The course material provided by instructors for classroom teaching and field activities be utilized.

6. Grading MethodEvaluation form: Written and oral examGrades are according to the national evaluation system.

Minimum conditions for promotion (5 note)

Conditions for obtaining maximum note (10 note)

Active presence to lecture and laboratory – 20%Evaluation of the laboratory activity – 20%Answers to exam – 60%

Active presence to lecture and laboratory – 10%Evaluation of the laboratory activity – 20%Answers to exam – 70%