The Basque Government approves two new FP titles linked to sustainable mobility and the food industry
The approved curricula are: Senior Technician in Safe and Sustainable Mobility Training and Technician in Olive Oil and Wine.
Image of a cellar, one of the possible outings of one of the cycles studied.
At its meeting on Wednesday, the Basque Governing Council adopted the decrees establishing the curricula for two new vocational training degrees , one relating to sustainable and safe mobility and the other to the food industry.
The Education Counsellor, Begoña Pedrosa, has presented these decrees to the Council with the aim of "promoting an FP commensurate with the needs of the productive fabric and the current social challenges, expanding the supply of training and improving the employability opportunities of students".
Training in sustainable mobility
On the one hand, the curriculum of the Higher Technical TrainingCycle for Safe and Sustainable Mobility , with a higher degree of 2,182 hours (120 ECTS credits), has been approved.
The purpose of this cycle is to train professionals capableof designing, delivering and evaluating training activities in road education, mobility safety and transport sustainability in order to educate on the values of road safety, coexistence in the use of different modes of transport and environmental sustainability. The professional profile includes thetraining of drivers, the development ofroad education programmes, participation in the development of mobility plans or advice to public and private organizations on safe and sustainable mobility.
Withregard to employment opportunities, mention should be made of road education, the management of self-schools, the provision of road awareness and re-education courses or participation in educational programmes and mobility plans in administrations and institutions.
Training in oils and wines
The second approved decree establishes thecurriculum of the training cycle of the Technician in Olive Oils and Wines , with a middle degree of 2,182 hours.
This training cycle prepares students for the developmentof activities for the production, processing, packaging, labelling, packaging, promotion and marketing of olive oils, wines and other beverages, ensuring product quality and compliance with food safety and environmental protection regulations. The professional profile includes skills related to the control of extraction and fermentation processes, product conditioning, quality control, management and marketing of facilities, traceability, health of processed products and sustainability of production.
Graduates may work in mills, wineries and food companies, both in small and large enterprises, performing technical functions in production, quality control or marketing.
According to the Basque Government, both cycles respond to areas of growing demand and help prepare students for a changing labour market, providing practical, up-to-date and employment-oriented training.
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