Name:Food product preparation
Level:Intermediate level professional training
Duration of the training cycle:2,000 hours
Training in the educational center:1,590 hours
Training in workplaces:410 hours

The Intermediate Degree in Food Product Preparation trains students to prepare and package food products following production and quality plans, while maintaining work teams in accordance with current legislation on hygiene, food safety, environmental protection and occupational risk prevention.

Through a methodology that combines theory and practice , students learn to recognize , categorize and condition food products, promoting a new food awareness that focuses on the use of organic and local products. This allows them to learn about the complete production processes , from preparation to packaging, labeling, stock management and customer service, preparing them for various professional opportunities in the sector.

Schedules

Morning

Monday to Friday from 8:00 a.m. to 2:00 p.m.

Curriculum

This module covers the techniques and processes used to transform and preserve food, ensuring its safety and quality.

It focuses on the specific procedures for processing different types of food products, from the receipt of raw materials to the final product.

Explore the technologies and machinery used in the food industry to optimize production and maintain quality standards.

It studies the characteristics and selection of the raw materials necessary for food production, including quality and sustainability criteria.

It focuses on specific marketing and sales strategies for food products, taking into account customer service and point of sale management.

This module covers efficient warehouse management in the food sector, including storage, distribution and quality control of products.

It teaches the principles and practices necessary to guarantee safety and hygiene in the treatment and handling of food.

Introduces the basic knowledge necessary for preventive and corrective maintenance of machinery used in food production.

It prepares students in matters of labor rights and duties, as well as in occupational risk prevention, facilitating their integration and adaptation to the labor market.

It fosters entrepreneurial skills among students, such as creating, managing and launching a business.

It offers the necessary training in English specifically for the food sector, facilitating communication in an international professional environment.

It provides an opportunity to integrate and apply the knowledge and skills acquired throughout the course in a final project.

It allows students to apply and complement the knowledge acquired in a real work environment, through professional internships in companies in the sector.

Project work

Link to the University of Vic – Central University of Catalonia (UVic-UCC)

This collaboration provides students with a direct connection to the higher academic world, offering a gateway to university education and research.

International Projection and Erasmus+ Program

The Erasmus+ program provides students with the opportunity to carry out professional internships abroad, broadening their global vision of the food sector and improving their linguistic and intercultural skills.

Open Innovation: Own Methodological Seal

This project stands out for its commitment to open innovation, integrating new teaching methodologies that promote creativity, research and the development of new ideas within the food sector.

SOC Collaborating Center: Continuing and Occupational Training

Collaboration with the Employment Service of Catalonia (SOC) allows us to offer continuous and specific training adapted to the needs of the labor market, thus improving students’ employability options.

#2BE: Personal Growth, Leadership and Transformation Project

This project focuses on the personal development of students, enhancing their leadership skills, their ability to work in a team and their resilience, keys to their professional and personal success.

Equipment and resources

The Intermediate Vocational Training Cycle in Food Product Manufacturing at Joviat School offers top-notch infrastructure and resources to ensure comprehensive practical and theoretical training for all students.

  • Grau mitjà Elaboració de productes alimentari
  • Grau mitjà Elaboració de productes alimentaris

Teaching staff

Daniel Pons Simon

Senior technician in cooking, services and pastry Expert in product and gastronomic innovation

Jordi Sola Bonet

Senior technician in cooking, services and pastry Cooking specialist and tutorial guide

Sandra Jo Sola

Higher technician in cooking, services and pastry. Specialist in room and customer management.

Josep Pelegrín Rocamora

Senior technician in cooking, services and pastry Gastronomist Expert in cuisine with classical roots

Mr. Josep Serrano Jiménez

Higher technician in cooking, services and pastry Specialist in dining room, barista techniques and cocktail making

Oriol Margalef Viladoms

Senior technician in cooking, services and pastry Expert in world cuisines

Josep Farreny Vilar

Labor Sciences and Social Graduate Expert in technologies applied to methodology

Lydia Llopart Margenet

Anglo-Germanic Philologist International Department Erasmus+ Coordination

Gemma Cherry

Business Sciences Expert in training and job guidance

Cristian Nova Martinez

Senior technician in cooking, services and pastry Restaurateur Entrepreneur and purchasing manager

Jordi Pujol Altarriba

Senior technician in cooking, services and pastry Specialist in pastry and chocolate Spanish Pastry Champion MMAPE'95

Màrius Ferrer Gendrau

Senior technician in cooking, services and pastry Specialist in pastry and chocolate Spanish Pastry Champion MMAPE'95

#2be

A pioneering and innovative program for high school and vocational training

This project focuses on growth, leadership and personal transformation. A life subject around personal autonomy and social skills.

We promote your professional career

At JOVIAT we understand learning as a full, conscious and vital experience. An experience that marks our paths of professional and personal growth, and that leaves an impact on society.

Collaborating centers include a wide variety of relevant companies and institutions within the food sector, such as Oller del Mas, ABADAL, Sosa, Callebaut, Rational and Distform, as well as research and innovation entities such as the ALÍCIA Foundation and the university healthcare network Althaia. These collaborations enrich the program with practical experiences, access to new technologies and methodologies, and professional networking opportunities for students.

Internships (Workplace Training, FCT) are an essential component of the program, with 416 hours dedicated to real work experience in companies in the sector. These internships allow students to apply the knowledge acquired in real work environments, as well as develop professional skills and adapt to the work culture of the food sector.

The Intermediate Degree in Food Processing opens up a wide range of career opportunities in the food sector. Graduates can work in various areas, from the production and processing of fresh products, preserves, drinks, and prepared dishes, to quality management and process control in the food industry.

The program is designed to develop a wide range of professional competencies, including storage, production and quality control in the food industry, as well as skills in business management and social responsibility. It also focuses on the ability to adapt to technological changes and efficient problem solving.

Upon successful completion of the program, students receive the title of Food Processing Technician. This accreditation officially recognizes the skills and knowledge acquired, facilitating access to job opportunities within the food sector.

To access the program, those interested must meet one of the following requirements: be a graduate of ESO, have a technical degree, have passed the entrance exam to the middle-level cycles, have taken the specific course to access the middle-level cycles, have passed the second year of the BUP, have equivalent studies for academic purposes, or have passed the university entrance exam for those over 25 years of age.

After completing this intermediate degree, students have several options to continue their education, including other intermediate and higher degree training cycles in related fields such as Cooking and Gastronomy, Restaurant and Bar Services, Pastry Baking and Confectionery, Kitchen Management, Dietetics, and Livestock and Animal Health Assistance, as well as specialized programs such as the Sommelier Diploma. These options offer paths to deepen their specialization or expand their professional horizons within the field of gastronomy and food.