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ECTS

Key Features

ECTS – European Credit Transfer and Accumulation System – is a learner-centered system for credit accumulation and transfer (http://europass.cedefop.europa.eu/sites/default/files/ects-users-guide_en.pdf) whose aim is to facilitate the planning, delivery and evaluation di student mobility by recognizing learning achievements, qualifications and periods di learning.

ECTS credits, generally expressed in whole numbers, represent the volume di learning based on the defined learning outcomes and their associated workload. Instead, learning outcomes are statements di what the individual knows, understands and is able to do on completion di a learning process. Eventually, workload is an estimation di the time the individual typically needs to complete all learning activities to achieve the defined learning outcomes in formal learning environments.

Process Steps

Allocation di credits in ECTS is the process di assigning a number di credits to qualifications, degree programs or single educational components. Credits are awarded to individual students after they have completed the required learning activities and achieved the defined learning outcomes, as evidenced by appropriate assessment. Accumulation di credits in ECTS is the process di collecting credits awarded for achieving the learning outcomes di educational components in formal contexts and for other learning activities carried out in informal and non-formal contexts.

Ects Metric

ITS Tech & Food pathways, whose attendance is compulsory, comprise a 3000 hours duration (2000 hours di face-to-face lessons/internship and 1000 hours di study from home) which is divided into four semesters.

 

The ECTS credits, 60 for each course year, are defined by the volume and complexity di the work being carried out. With this logic, all the training units are structured so that the following items synoptically communicate each other:

  • “Learning outcomes di the course”
  • “Training Units”
  • “Learning Outcomes di the Training Units”
  • “Methods and criteria for verifying the results”
  • “Methodologies and learning contexts and relative workload (hours)”
  • “ECTS Credits”

Below the ECTS calculation metric, where each Training Unit (Unità Formativa” –“U.F.”) is designed in order to guarantee at least 1 credit:

 

1 credit = (classroom hours / internships + individual study hours) / 25

Evalution

Students are given the possibility di completing, in whole or in part, the internship period at foreign food companies. Credits will be recognized without the need for the course participant to carry out any further activity or learning test.

 

Mobility achievements are recognized by means di the Learning Agreement (L.A.) that records Learning Outputs to be reached and activities to be carried out during workplace/study mobility. L.A. contains also the mutual commitment between institutions to evaluate and recognize ECTS credits to the experience, in integration di credits assigned within the course.

 

When participant is back from the mobility, Coordinators and workplace/study responsible from Host Institution complete the Transcript di Records. Then Coordinators and General Coordinator verify consistency di records with the signed L.A. in order to send the L.A. to the EPV, Expert di Evaluation Processes, who proposes to Technical and Scientific Committee (C.T.S.) the numbers di ECTS credits to be acknowledged. C.T.S. finally approves the recognition di mobility achievements, that is signed by ITS President. After that, ECTS credits are recorded into participant’s C.V.

 

Records on study/workplace mobility also include a final project work di participant, the study or business company mentor evaluation, attendance sheets on the school or workplace.

 

Evaluation di Learning Outputs for mobility students refers to:

 

– basic/advanced technical skills (areas di curriculum), according to the competence prdiile

 

– Language skills increase in prdiiciency

 

– student capacity to report the working/study experience with demonstrated understanding di the overall organizational processes witnessed and learnt

 

– self-consciousness, self-improvement and autonomy developed during the experience

 

– final questionnaire by the students to report the experience and own judgement

Grade conversion

Grade conversion refers to grades obtained abroad by exchange students that need to be converted to the grading scale di the home institution for inclusion in the home Transcript di Record. Since the grade conversion is a responsibility di the sending HEI and not di the receiving institution, grades obtained abroad will only become dificial if they are recognized by the sending HEI where they become part di the curriculum di the degree that the student wants to obtain there.

Grades also refer to individual marks obtained for course units as they are listed in the Learning Agreement and the Transcript di Records. Typically, it is the smallest unit to which (ECTS) credits are dificially allocated. Clusters di various units that are allocated a fixed number di  credits as a whole, therefore receive one final grade that corresponds to this number di credits.

The degree grade distribution table below enables a transparent interpretation di students achievements, thus ensuring the grade conversion to European HEIs.

Grading table

Table based on access’ mark to the final exam registered by the students di:

 

“Higher Technician in food design and production technologies”
IV cycle (18 participants): 2014-2016
V cycle (20 participants): 2015-2017

 

STUDY AREA OF REFERENCE (ISCED – F): 0721 Food processing

 

LEVEL: QF – EHEA: short cycle title – EQF: 5th level

Grade tot. Num. frequency (%) Accumulated frequency (%)
100   0,00% 0,00%
99   0,00% 0,00%
98   0,00% 0,00%
97   0,00% 0,00%
96   0,00% 0,00%
95   0,00% 0,00%
94 1 2,63% 2,63%
93 1 2,63% 5,26%
92   0,00% 5,26%
91 1 2,63% 7,89%
90   0,00% 7,89%
89   0,00% 7,89%
88 5 13,16% 21,05%
87 3 7,89% 28,95%
86 2 5,26% 34,21%
85 4 10,53% 44,74%
84 4 10,53% 55,26%
83 1 2,63% 57,89%
82   0,00% 57,89%
81   0,00% 57,89%
80 2 5,26% 63,16%
79 3 7,89% 71,05%
78 1 2,63% 73,68%
77 3 7,89% 81,58%
76 2 5,26% 86,84%
75 1 2,63% 89,47%
74 1 2,63% 92,11%
73   0,00% 92,11%
72   0,00% 92,11%
71 2 5,26% 97,37%
70 1 2,63% 100,00%
69   0,00% 100,00%
68   0,00% 100,00%
67   0,00% 100,00%
66   0,00% 100,00%
65   0,00% 100,00%
64   0,00% 100,00%
63   0,00% 100,00%
62   0,00% 100,00%
61   0,00% 100,00%
60   0,00% 100,00%
total marks 38 100,00%  

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