curriculum vitae technical college bio campus foundation · curriculum vitae technical college bio...

Curriculum VitaeTechnical College Bio Campus Foundation

Given the traditional agricultural vocation of thepontino territory, Bio Campus Foundation choosesto operate in the New Technologies for Made in ItalyArea applied to the agrifood sector.

The Bio Campus Foundation programs were createdfor young people with a high school diploma, whowish to obtain specialized training and hands onexperience through internships in companies thatwork in their sector of formation.

Integration of education, highly specialized trainingand practical experience ensure the acquisition of atechnical preparation, guaranteeing a solidalternative to the traditional academic formation.

Technical College Bio Campus Foundation

The aim of Technical Colleges is to align our Country’seducational system to the more innovative foreign ones,starting from the planning of didactical intervention, interms of both contents and methodologies, such as therealization of “on the job” modules, thus making it easierfor young people to enter the work market.

They’re Specialized Technical Schools, with the goal ofcreating an open, constant and permanent dialoguebetween the Italian production system (the factory) andthe education system (the school).

They assure a post-secondary level training channelwhich is parallel to the more traditional academic paths.

To make the integration of training agents, localbusinesses and companies stable and organic in relationto the above goals, Technical Colleges assume the formof participatory foundations with organizationalstandards recognizable throughout the national as wellas the European territory.

What are Technical Colleges?

Title of Study: Higher Technical Diploma

The diploma is issued by MIUR at the end of the trainingpath, in line with European educational standards (EQF Level5 – European Qualification Framework)

The diploma gives access to public competitions according toarticle 5, paragraph 7, of the d.P.C.M January 25, 2008.

Obtaining this diploma complies with the obligation ofbiennial practice as provided for in article 1, paragraph 2 ofthe June 6, 1986 Law n. 251 “Establishment of the Agro-technic professional Register “.

ACKNOWLEDGMENT of university credits is envisaged

The National College of Agrarian Experts and AgrarianGraduates is moving to define immediate access to thehabilitation exam needed in order to practice the professionof agricultural expert.

Additional certifications :

• Trinity College certificate english level B1/B2

• Eipass – European Informatics Passport

• Workplace Safety Training and Information in relation to the agrifood sector certification

• HACCP certificate

• Certification for Fireescape

• Certification for First Aid Attendant

Erasmus +

The Technical College Bio Campus Foundation is proud to havebeen granted the Erasmus Charter for Higher Education in 2015,which allows the participation in actions fostered under the newErasmus+ programme for mobility and cooperation.

The college promotes student mobility under the Europeanprogrammes through agreements and conventions with manyschools abroad, specifically technical schools in Ireland, GreatBritain and France.

A specialised international staff is appointed to promote andsupport the many opportunities offered within the programme.This office provides information, advice and assistance tostudents, teachers, as well as technical and administrative staff.

Founding and Participants PartnersFOUNDING PARTNERS

HIGHER EDUCATION INSTITUTION “SAN BENEDETTO”

Located in Latina, Via Mario Siciliano n.1/4 località Borgo Piave

Secondary Education Reference Institute

PROVINCE OF LATINA

Located in Via Andrea Costa n.1

Local authority

CENTRO EUROPEO DI STUDI MANAGERIALI

Located in Formia, Via Lavanga n. 97/99

Training structure accredited by the Region

SCIENTIFIC AND TECHNOLOGICAL PARK OF LAZIO MERIDIONALE

With registered office in Latina Via Carrara, 12 A

Organism belonging to the system of scientific and technological research

CHAMBER OF COMMERCE, INDUSTRY CRAFTS AND AGRICULTURE OF LATINA (CCIAA Latina)

With registered office in Latina Via Umberto I, 80

Representative body of businesses

M.O.F. S.P.A CONSORTIUM SOCIETY FOR THE MANAGEMENT OF WHOLESALE AGRO-FOOD CENTER OF FONDI

With registered office in Fondi viale Piemonte n. 1

Reference sector company

PARTICIPANT MEMBERS

STATE PROFESSIONAL INSTITUTE FOR FOOD AND WINE AND HOTEL HOSPITALITY SERVICES “A. CELLETTI “

Located Formia, Via Gianola s.n.c.

Secondary Education Institute

CONFAGRICOLTURA NAZIONALE

Located in Roma, Corso Vittorio Emanuele II n. 101

Representative body of businesses

EXPERIMENTAL ZOOPROPHYLACTIC INSTITUTE OF LAZIO AND TUSCANY

With registered office in Roma Via Appia Nuova, 1411

Organism belonging to the system of scientific and technological research

FOGLIANO AGRICOLA FORESTALE SOCIETÀ SEMPLICE

With registered office in Nettuno Via Triesta, 80


V.G. SRL- CANTINA VILLA GIANNA

With registered office in Sabaudia Str. Maremmana, snc


LATTICINI G. CUOMO SRL

With registered office in Aprilia Via delle Scienze, 6 Reference sector company

I.A. G. OTTAVIANI SNC

Strada Secondaria, A4 – 04014 Pontinia (LT)


Higher Technical Diploma Courses

The Bio Campus Foundation offers an adequate number of higherlevel qualified professionals with technical skills and expertise inAgricultural, Agro-Food and Agro-Industrial Chain companies.

The active participation of the companies involved from step one tothe realisation of the ‘on the job’ modules is a value added to thedidactical path.

In the two year period from 2011 to 2012 the didactical activity wasfocused on the agro-food chain production (concerning wine, olive,dairy industries), while the following two years developed a path forquality control technicians in the agro-food sector.

In the two-year period from 2013 to 2014, the educational pathallowed students to choose between two different curricularcourses: ‘Quality control’ and ‘Promotion of food and wineproducts’.

The biennial 2014-2015 was the turning point where the decision toput aside educational paths and aim for a National Reference Figurecentred on control, promotion and marketing, shifting in favour of amore focused attention to production and processing of agro-foodproducts, while still keeping the choice between the two differentcurricula: ‘Agrifood production’ and ‘Agrifood preparation’. Thesame courses were offered the following years.

National Reference Figures

Each Higher Technical Diploma issued at the end of the didactic path heads to one of the following National Reference Figures:

HIGHER TECHNICIAN FOR AGRICULTURAL, AGRIFOOD AND AGROINDUSTRIAL PRODUCTION AND PROCESSING

HIGHER TECHNICIAN FOR QUALITY CONTROL, PROMOTION AND MARKETING OF AGRICULTURAL, AGRIFOOD AND AGROINDUSTRIAL PRODUCTS

HIGHER TECHNICIAN FOR ENVIRONMENTAL MANAGEMENT IN THE AGRIFOOD SYSTEM

Bio Campus’ offer for the years 2017/2018

Addresses •Higher Technician for Agro-Zootechnical and Organic business

•Higher Technician for Agri-Food and Food&Wine Preparations

National Reference

Figure

HIGHER TECHNICIAN FOR AGRICULTURAL, AGRIFOOD AND

AGROINDUSTRIAL PRODUCTION AND PROCESSING


Address: HIGHER TECHNICIAN FOR AGRO-ZOOTECHNICAL AND ORGANIC BUSINESS

The ‘Higher Technician for Agro-Zoo technical and Biological Business’is able to analyse and manage factors affecting plant production,particularly in horticultural and floricultural areas and in the field ofthe biological approach and environmental sustainability.

Furthermore, this specialist has acquired skills in the livestock sector,with particular attention paid to the dairy and meat processingchains.

He has gained organisational skills related to collecting, storing,processing and identifying products, as well as improving andpromoting the production process.

He has extensive knowledge of products and processes, both relatingto the technologies used in the production and processing phases aswell as in their economy and standardisation. Thus adding valuethrough the certification of workflow and products of the agriculturaland zoo technical sector.

Modular structure of the training iter:

•Introduction to Economics and Management•Introduction to Food Technologies•Introduction to Food Legislation•Introduction to Chemistry•Territorial Marketing•English•Informatics•Training and Information on Workplace Safety in the Agro-Food Sector•First Aid•HACCP•Firefighting•Accompaniment to work•Communication and social•Botany and Plant Physiology•Agronomy•Pathology and Entomology•Certificate for the authorization to purchase, detention and use of plant protection products•Agricultural Economics•Food Technology•Tractor driving license•Cultivation under protected environment and open field•Breeding and animal processing•Quality

Resulting skills and knowledge :

A: TO PROPOSE TECHNOLOGICAL SOLUTIONS INTRODUCING INNOVATIVE AND COMPETITIVE PRODUCT AND PROCESS ELEMENTS

1. Knowing the technical-productive issues of the various agri-food chains with special reference to: horticultural,floricultural, dairy and meat processing chains;

2. Ability to implement and monitor physical, chemical andorganic methods;

3. Knowledge of the main methodologies and equipment forprocessing, transformation and collection, with specialreference to: horticultural, floricultural, dairy and meatprocessing chains;

4. Knowledge of the quality parameters of raw materials forprocessing;

5. Knowing the production process of an Agro-zootechnical andOrganic company;

6. Knowing the economic-administrative and commercialmanagement of an Agro-zootecnical and organic company;

7. Knowledge and use of the main operations and driving of arubber tracked agricultural vehicle;

8. Understanding, defining, and classifying the elements of thedecision-making processes, the goals and expected results inspecific and concrete business contexts.

B: MANAGING PRODUCTION AND TRANSFORMATION PROCESSES IN THE SPECIALIZATIONS AND PECULIARITIES OF “MADE IN ITALY”

1. Knowing the product and its processing cycle;2. Knowing the proper application of techniques of cultivation and

manual and mechanical processing of cultivated products, bothunder protected environment and open field;

3. Presiding over programming and controlling productionprocesses;

4. Managing production processes in the specializations andpeculiarities of Made in Italy;

5. Ability to operate in product innovation: knowledge ofqualitative standards and ability to identify critical processpoints, intervening in reducing technological damage, optimizingquality, and extending the shelf-life of products;

6. Ability to protect and enhance plant and animal biodiversity;7. Knowing the main types of crops and the techniques of plant

production in an Agro-zootechnical and organic company;8. Knowledge and ability to apply good practices in the phase of

plant production and animal breeding;9. Programming the production plans for floricultural plant

material.

C: MANAGING PRODUCTION PROCESSES ACCORDING TO PRINCIPLES OF ECO-COMPATIBILITY AND SUSTAINABILITY

1. Applying techniques and technologies of innovative productionwith low environmental impact and energy saving;

2. Ability to apply management and control methods of theimpact of environmental factors in the different productionchains, also depending on climate change;

3. Know the rules governing the organic production sector andthe related acquisitions of product and process certifications.


Address: HIGHER TECHNICIAN FOR AGRI-FOOD AND FOOD&WINE PREPARATIONS

The “Higher Technician for Agri-food and Food&WinePreparations’ is a figure who carries out activities concerningmeal preparation and whose skills are centred on the typicality ofproducts and territory.

He has detailed knowledge in the health benefits and in thenutritional aspects of products and in their processing andpreparation phases and pays special attention to the use ofbiological products and innovative cooking methods.

This professional figure can make proposals for products andservices, given its specific and practical knowledge in the field ofcooking, pastry making, bakery and banqueting.

His competences will also include: creating “special needs”menus which will vary to satisfy the specific requests of eachcustomer and the knowledge of the organoleptic and commoditycharacteristics of the raw materials.

Modular structure of the training iter:

•Introduction to Economics and Management•Introduction to Food Technologies•Introduction to Food Legislation•Introduction to Chemistry•Territorial Marketing•English•Informatics•Training and Information on Workplace Safety in the Agro-Food Sector•First Aid•HACCP•Firefighting•Accompaniment to work•Communication and social•Food&Wine History and Culture •Food and nutrition•Sensory analysis•Cooking basics•Bakery products•Pastry•Banqueting and Fingerfood•Collective Catering•Food Technology•Catering Company Management

Resulting skills and knowledge :

A: TO PROPOSE TECHNOLOGICAL SOLUTIONS INTRODUCING INNOVATIVE AND COMPETITIVE PRODUCT AND PROCESS ELEMENTS

1. Understanding the close connection between agriculture andfood, between food models and management of agriculturalresources over the centuries and in different civilizations;

2. Knowing the crucial passages dictated by changes in taste,following a geographical and chronological itinerary;

3. Managing and using food and drink under the chemical,physical, nutritional and gastronomic profile;

4. Knowing and helping managing the organizational models ofquality that promote innovation in the agri-food business;

5. Knowing how to distinguish food products according to theirorigin and knowing the various methods of preservation;

6. Knowing the products and their utilization in the kitchen, pastryor bakery and using them in the main recipes;

7. Following the procedures for products certification in relationto their origin;

8. Acquire an in-depth knowledge of the technical, ecological,economic, management and cultural aspects of gastronomyand catering, with special reference to typical products, Italiancuisine and Mediterranean Diet.

B: MANAGING PRODUCTION AND TRANSFORMATION PROCESSES IN THE SPECIALIZATIONS AND PECULIARITIES OF “MADE IN ITALY”

1. Knowing the trends in the agri-food and food&wine sectors;2. Presiding over programming and controlling food preparation;3. Knowing and applying regulations, rules and laws protecting the

safety and quality of food products;4. Knowing and applying concepts of feeding, nutrition, eating

habits, balanced nutrition and malnutrition;5. Knowing the methodologies of sensorial and physical analysis for

the study and control of food quality characteristics;6. Knowing techniques for preparing and preserving foods and

tools for the processing of animal and vegetable raw materials;7. Make proposals for products/services, interpreting customer’s

needs and promoting customer retention ;8. Setting up menus with reference to organoleptic and commodity

characteristics of raw materials and to typicality of product, withgreater focus on sustainability and food miles;

9. Caring of the elaboration of dishes by applying innovative andcreative techniques;

10. Ability to use processing techniques and management tools inthe production of food&wine and catering services andproducts;

11. Knowledge of national and European trademark protection rulesand recognized quality food products: by organic agriculture,DOP, IGP, STG vini DO and IGT.

C: MANAGING PRODUCTION PROCESSES ACCORDING TO PRINCIPLES OF ECO-COMPATIBILITY AND SUSTAINABILITY

1. Applying techniques and technologies of innovative productionwith low environmental impact and energy saving;

2. Ability to apply management and control methods of theimpact of environmental factors in the different productionchains, also depending on climate change;

3. Know the rules governing the organic production sector andthe related acquisitions of product and process certifications.

RESUME TABLE:

H COMMON SKILLS

40 Introduction to Economics and Management

12 Introduction to Food Technologies

42 Introduction to Food Legislation

16 Introduction to Chemistry

40 Territorial Marketing

110 English

50 Informatics

12 Workplace safety

12 First Aid

20 HACCP

8 Firefighting

12 Accompainment to work

32 Communication & social

406 TOTAL HOURS

RESUME TABLE:

H HIGHER TECHNICIAN FOR AGRO-ZOOTECHNICAL AND ORGANIC

BUSINESS

15 Botany and Plant Physiology

50 Agronomy

40 Pathology and Entomology

20 Certificate for the authorization to purchase, detention and use of plant protection products

22 Agricultural Economics

15 Food Technology

12 Tractor driving license

145 Cultivation under protected environment and open field

145 Breeding and animal processing

30 Quality

494 TOTAL HOURS

RESUME TABLE:

H HIGHER TECHNICIAN FOR AGRI-FOOD AND FOOD&WINE PREPARATIONS

12 Food&Wine History and Culture

20 Food and nutrition

50 Sensory analysis

140 Cooking basics

70 Bakery products

70 Pastry

80 Banqueting and Fingerfood

15 Collective Catering

15 Food Technology

22 Catering Company Management

494 TOTAL HOURS

Bio Campus’ offer during the years

Years 2016 - 2017

Addresses Higher Technician for Agro-food and Organic preparations

Higher Technician for Agro-zootechnical e Organic Firms

National

Reference Figure

Higher technician for agricultural, agrifood and agroindustrial

production and processing

Years 2015 - 2016

Addresses Higher technician for agricultural, agrifood, agroindustrial and

Agro-zootechnical production and processing


preparations

National

Reference Figure



Years 2014 - 2015

Addresses Higher technician for agricultural, agrifood and agroindustrial

productions


preparations

National

Reference Figure



Bio Campus’ offer during the years

Years 2013 - 2014

Addresses Higher Technician for Quality Control

Higher Technician for preparation, promotion and marketing

of agrifood

National

Reference Figure

Higher Technician for quality control, promotion and

marketing of agricultural, agrifood and agroindustrial

products

Years 2012 - 2013

Addresses Higher Technician for Quality Control

National

Reference Figure



products

Years 2011 - 2012

Addresses Higher Technician for Agricultural, Agrifood and

Agroindustrial Chains

National

Reference Figure



products

Bio Campus projects

Project Production of Extracts of Plant Origin with Nutraceutical

Values

Period Since June 2017

Partnership(to be defined)

Phytolab – Scientific and technological center of the

University of Florence; Experimental Zooprophylactic

Institute of Lazio and Tuscany – section of Latina; IIS San

Benedetto

Goal Testing different products of plant origin to produce some

“extracts” with the ability to increase the nutraceutical

value of some foods.

The project will include the phases from plant propagation

and cultivation to transformation, extraction and

laboratory study of nutritional principles.

Not least, there will be a phase of matching a particular

extract to a particular food produced by Bio Campus, as

cured buffalo meats, dairy products, preserves, jams and

honey.

Bio Campus projects

Project “Green Buf Cheeses” Buffalo Cheeses made with vegetable

rennet and enriched with natural antioxidant

Period Since march 2017 until today

Partnership Phytolab – Scientific and technological center of the

University of Florence; Experimental Zooprophylactic

Institute of Lazio and Tuscany – section of Latina; IIS San

Benedetto

Goal The study of green cheeses production chain and

standardization of the production process.

Evaluation of the effectiveness of vegetable rennet on

coagulation activity of buffalo milk casein.

The quali-quantitative determination of secondary

metabolites of polyphenolic origin that can give the

product organoleptic, antioxidant and antiradical

characteristics.

The production of technical data sheets and the

dissemination of the results through the organization of

training days intended for the technicians and the

employees of the sector and for the consumer in general.

Bio Campus projects

Project Protection and Promotion of Male Buffalo

Period Since October 2015 until today

Partnership Province of Latina; Experimental Zooprophylactic Institute

of Lazio and Tuscany – section of Latina; IIS San Benedetto

Goal The study of the production chain of buffalo breedings and

the standardization of related processes;

Finding a range of useful data to monitor animals in

different breeding conditions and eating habits.

Realization of different products obtained from the

slaughter of livestock, which can be divided into three

categories: seasoned products (dried salami and buffalo

bresaola); fresh meat (pulp, ground, slices, steaks etc);

ready-made Buffalo Sauces and other gourmet

preparations.

Promotion to a wide audience, composed of industry

operators such as breeders, meat processing companies,

catering operators or end-consumers.

Bio Campus projects

Project Sperimental Fields to Protect Diversity and Specificity of

ecotypes of Pontino Territory

Period Since November 2016 until today

Partnership ARSIAL and IIS San Benedetto

Goal Thanks to collaboration with ARSIAL and the availability of

open-field and protected areas within the San Benedetto

farm, it has been possible to create different areas

dedicated to the cultivation of indigenous native species

historically belonging to this area, including:

Experimental field of Tomato "Fiaschetta" of Fondi. With

the dual aim of reproducing pure seeds, on the one hand,

and using the tomato in different preparations to test its

properties and productivity, on the other.

Comparative study on two different grain varieties, such as

Simeto and Senatore Cappelli, with the main goal of

highlithing the varietal differences e the eventual diversity

of agronomic practices to be adopted. Given the

peculiarity and specifity of cereal industry, a cooperation

for the transformation of the crop has been established

with the DEMOS Technical College for the agrifood sector

based in Molise.

Bio Campus projects

Project Promotion and Development of Agritouristic Activities in the

Province of Latina

Period Since September 2015 until April 2016

Partnership Slow Food – convivium of Latina; Province of Latina

Goal Recovering and rediscovering traditional culinary

preparations should be the primary goal of anyone working

in the area.

Creation of specific laboratories aimed at the recovery of

traditional culinary traditions, such as:

- Matching traditional dishes / local wine;

- Preparation of jams and marmelades;

- production of cheeses and dairy products;

- Dry and traditional desserts;

- Traditional cooking.

WELCOME ITALY LONDON – Bio Campus took part with its own products, suchas honey, jams, cheeses and biscuits, to this important event in the capital ofthe United Kingdom, where regional excellences and italian agrifoodbusinesses were involved.

EMOTION OF HARVEST– Bio Campus organized the provision from differentsuppliers and the buffet lunch service in the opening day to the public, whenpeople could visit the vineyards and participate in testing sessions at the VillaGianna winery.

GREAT CHRISTMAS GALA– On Christmas celebrations a dinner was organized atthe Caetani Palace in Cisterna di Latina and the proceeds were devolved tolocal Caritas. Bio Campus was involved in finding raw materials, in the menucreation and in the service.

TOAST AT THE PREFECTURE OF LATINA FOR THE REPUBLIC DAY – During the celebrations for the Republic Day Bio Campus took care of the toast time, offering a selection of typical products and dishes linked to the tradition of Pontino territory.

EXPO MILANO 2015 – Bio Campus was involved by Province of Latina toprovide support staff to businesses’ desks with the task of promoting activitiesand tasting sessions organized at the exhibition stands.

RED AT MOONLIGHT– Bio Campus took part to this important event whichinvolved many national wine producers, presenting “Rocco, il tarallo Pontino”, produced, conceived and designed during the module “Promotion of food and wine products”.

Events and Exhibitions - 1

30th CAMPOVERDE AGRICULTURAL EXHIBITION - Bio Campus sponsored thisevent and provided support to its organization.

GASTRONOMICA 2014 - Bio Campus sponsored this event and providedsupport to its organization.

SALONE INTERNAZIONALE DEL GUSTO –TERRA MADRE 2014 – Bio Campus wasinvolved by ARSIAL to provide support staff to Regione Lazio’s desk with the aimof promoting activities and tasting sessions organized at the regional stand.

THE DIGITAL ECONOMY ERA- Bio Campus managed on behalf of Unindustria thereception on the fringes of the seminar at the Circeo National Park.

GOOD PRACTICES FOR EXTRA VIRGIN OLIVE OIL FROM CULTIVAR ITRANA– BioCampus managed the reception on the fringes of the seminar at the councilhall of Itri Town Hall.

TERRE PONTINE GAL PROJECT– Bio Campus managed the banquets during GALconferences and events.

INAUGURATION OF “HOUSE OF AGRICULTURE”– Bio Campus managed a tastingbanquet on the fringes of the inauguration Press conference at theExperimental Zooprophylactic Institute of Latina.

THE WORKING STORY– ARTICLE 1 – Bio Campus managed the reception on thefringes of the seminar at the SANTA OLIVA – monumental complex in Cori.


VISITS TO CELLARS- Bio Campus supported Villa Gianna winery in theorganization.

Ottaviani products PANEL TEST - Bio Campus organized at the cash & carryMETRO Roma two days of tasting activities to promote products by the foodcompany “INDUSTRIA ALIMENTARE OTTAVIANI G. & C. SNC”.

GASTRONOMICA 2013 - Bio Campus provided support to the organization ofthe event.


Bio Campus Foundation“Techincal College for New Technologies for Made in Italy”

c/o IPSAA San Benedetto

Via M. Siciliano, 4 loc. Borgo Piave - 04100 Latina

Tel. 0773 474380

Fax. 0771 321555 | 0773 1871261

[email protected]

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