1. THE SYSTEM FOR THE RECOGNITION OF QUALIFICATIONS IN SPAIN
Food Skills project.
RECOGNITION OF COMPETENCES AND QUALIFICATIONS IN THE EUROPEAN FOOD SECTOR
ES/08/LLP-LdV/TOI/1490
Rome, 28/IX/2010

2. Why is it important?
Competences acquired through labour experience  no certification High volume of non-formal training actions geared towards unskilled /low-skilled workers  no formal validation
Procedure for the recognition, assessment, accreditation and registration of professional qualifications acquired through labour experience and non-formal and informal ways of learning
Food skills project-Rome, 28/IX/2010

3. National System of Qualifications in Spain
IT ESTABLISHES:
What is a qualification.
How it is identified and defined.
How it is acquired.
How it is evaluated, recognized and accredited.
Food skills project-Rome, 28/IX/2010

4. Objectives
To adapt the vocational training to the qualification demands of workers and companies.
To facilitate the adaptation between the labour market supply and demand.
To promote lifelong learning.
To foster the freedom of movement of workers.
Food skills project-Rome, 28/IX/2010

5. Instruments and actions of the SNCFP1.
National Catalogue of Professional Qualifications (CNCP) and Modular Catalogue of VET 2.
Service of Information and Guidance concerning VET and Employment 3.
Procedure to recognize, assess, accredit and register professional qualifications
R.D. 1224/2009 4.
Assessment and quality improvement of the SNCFP
Food skills project-Rome, 28/IX/2010

6. PROFESSIONAL FAMILIES
National Catalogue of Professional Qualifications (CNCP)
STRUCTURE
PROFESSIONAL FAMILIES
LEVELS
26 FAMILIES
5 LEVELS
Food industries
27 Qualifications
Level 1: 2
Level 2: 17
Level 3: 8
Food skills project-Rome, 28/IX/2010

7. What is a qualification?
A set of professional competences relevant for employment which can be acquired through VET modules or any other kind of learning structure, as well as through work experience
STRUCTURE
Identification
General competence
Professional environment
COMPETENCE UNITS RELATED LEARNING
Competence unit Learning module 1
Competence unit Learning module 2
Competence unit N Learning Module N
(Modular Catalogue of VET)
Food skills project-Rome, 28/IX/2010

8. Procedure for the recognition of qualifications
DENOMINATION
Royal Decree 1224/2009, (July, 19th), of the recognition of the professional competences acquired through work experience
WHAT IS IT?
The structured procedure by which different evidences of the professional competence shown by the candidate are collected.
HOW DOES IT WORK?
Counselling
Evaluation of the professional competence
Accreditation and registration of the professional competence
Food skills project-Rome, 28/IX/2010

9. Procedure for the recognition of qualifications
IMPORTANT ELEMENTS
The different competence units included in one qualification described in the Catalogue are the basis for carrying out the evaluation and accreditation procedure  the minimum parts that could be evaluated and accredited
The Public Administrations will launch public calls, to allow those persons interesting in having one of their qualifications recognised, to try out the procedure (
Food skills project-Rome, 28/IX/2010

10. THANK YOU VERY MUCH FOR YOUR ATTENTION
This project has been funded with support from the European Commission.
This document reflects the views only of the authors, and the Commission
cannot be held responsible for the contents and any use which may be made
of the information contained therein.
Food skills project-Roma, 28/IX/2010