engleski

Bologna Reform "Three Years Later"

In the 2005/06 and 2006/07 academic year the new program of the undergraduate study of the Food Technology was simultaneously carried out with the previous undergraduate study. Two simultaneous programs caused an additional work in teaching for lecturers and associates and an increasing necessity for additional classroom and laboratory space both for teachers and associates. With the aim of facilitating students’ socialization into academic community, students were given all relevant information for the study during the Dean's address and later in a 90 minute discussion. In both academic years teachers were assigned as mentors to students. At the end of semester one additional term was given to students for partially passed exams and additional terms for accomplishing other tasks and duties of the study programs, not done in due time. At the end of the 2005/06 academic year the average grade of all passed exams, after the first two semesters, was identical with the average grade that students obtained from the secondary school courses that were evaluated during the placement test procedure. After the 3rd and 4th semester the average grade of all passed exams in both academic years increased for additional 10%. The generation of 2006/07 students obtained 10% higher average grade than the previous generation. The drop out was identical. Approximately 50% of students from both generations fulfilled conditions for continuing the study at the 2nd year, while 50% of the 2nd year students fulfilled conditions for continuing the 3rd year of study. In the 2007/08 academic year a decrease of drop outs and an increase of average grades after the 1st year of study can be expected. According to the present facts it can be expected that about 75% of the student population in the 3rd study year will finish the undergraduate study on time and will choose the graduate study at Faculty of Food Technology in Osijek.

Bologna Reform, Pregraduate study Food Technology, Faculty of Food Technology Osijek, analysis

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