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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 of student mobility by recognizing learning achievements, qualifications and periods of learning.

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

Process Steps

Allocation of credits in ECTS is the process of assigning a number of 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 of credits in ECTS is the process of collecting credits awarded for achieving the learning outcomes of 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 of face-to-face lessons/internship and 1000 hours of study from home) which is divided into four semesters.

 

The ECTS credits, 60 for each course year, are defined by the volume and complexity of 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 of the course”
  • “Training Units”
  • “Learning Outcomes of 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 of 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 of 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 of credits assigned within the course.

 

When participant is back from the mobility, Coordinators and workplace/study responsible from Host Institution complete the Transcript of Records. Then Coordinators and General Coordinator verify consistency of records with the signed L.A. in order to send the L.A. to the EPV, Expert of Evaluation Processes, who proposes to Technical and Scientific Committee (C.T.S.) the numbers of ECTS credits to be acknowledged. C.T.S. finally approves the recognition of 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 of participant, the study or business company mentor evaluation, attendance sheets on the school or workplace.

 

Evaluation of Learning Outputs for mobility students refers to:

 

– basic/advanced technical skills (areas of curriculum), according to the competence profile

 

– Language skills increase in proficiency

 

– student capacity to report the working/study experience with demonstrated understanding of 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 of the home institution for inclusion in the home Transcript of Record. Since the grade conversion is a responsibility of the sending HEI and not of the receiving institution, grades obtained abroad will only become official if they are recognized by the sending HEI where they become part of the curriculum of 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 of Records. Typically, it is the smallest unit to which (ECTS) credits are officially allocated. Clusters of various units that are allocated a fixed number of  credits as a whole, therefore receive one final grade that corresponds to this number of credits.

The degree grade distribution table below enables a transparent interpretation of 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 of:

 

“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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