The programme is designed to meet the needs of our students and help them successfully complete their vocational education. Our main goal is to provide high quality education by establishing solid partnerships with the companies that participate in carrying out practical training and help put theory into practice. Such partnerships are comparable to the European standards of good practice and are particularly welcome in the field of vocational education which is to train students for practical needs.
Together with well-experienced lecturers and training experts our objective is to adapt the educational programme to the needs of the labour market and the economy in central Slovenia as well as cultivate friendly relations that will promote understanding and cooperation of all involved.
Educational programmes of higher vocational studies have been reformed in accordance with the Bologna and the Copenhagen Declaration.
Vocational College at the Biotechnical Educational Centre Ljubljana offers two educational programmes:
1. FOOD TECHNOLOGY AND NUTRITION (Higher/Post-secondary vocational education - 2 years)
Upon the successful completion of Vocational College (this programme), students are awarded the title of Food Technology and Nutrition Engineer.
P11 – Meat Technology
P12 – Milk Technology
P13 - Cereals Processing Technology
P14 - Plant Based Food Technology
NUTRITION, DIETETICS AND GASTRONOMY
P15 – Nutrition and Dietetics
P16 – Technology and Organisation of Food EstablishmentsP17 - Nutrition, Gastronomy and Culinary Art
P18 - Food Composition, Food Quality and Food Technology
P19 - Food Marketing
P20 - Environmental Management in Food Science and Nutrition
P21 – Food Catering and Consumerism
P22 - Technology of Industrially Prepared Dishes
P23 – Wine Technology
P24 – Food Analysis
P25 - Hygiene Techniques and Materials
P26 – Winery
2. HOSPITALITY AND TOURISM (Higher/Post-secondary vocational education - 2 years)
After successful completion of this programme, students are awarded the title of Hospitality and Tourism Manager
M3 Environmental Protection
P7 Introduction to Gastronomy
P8 Tourism Geography and Cultural Heritage
M4 Culinary and Food Serving Skills
P9 Cookery and Work Organisation, Part 1
P10 Serving Food and Work Organisation, Part 1
D2 Practical Training 2
M5 Introduction to Catering