Bachelor of Science Terroir cheese product production workshop manager
LEVEL 2
Bachelor of Science Terroir cheese product production workshop manager
Who is this training course for ?
Holders of one of the following qualifications:
- 2nd year Bachelor of Science diploma in Life Sciences;
- Diploma of Higher Education (DUT) or Diploma of Higher Education in Technology (DEUST) in one of the following domains : Life Sciences, Food Industry Biotechnologies;
- BTEC Higher National Diploma (BTS) in QIABI (Quality in the food industry; and Bio-industries)
- European or international diplomas equivalent to the 2nd year Bachelor of Science degree.
- Candidates with a higher-level diplomas (Master’s or Engineer’s are appreciated in this training course. These are people who are developing their professional knowledge or undergoing conversion to a different profession.
Which professional openings does this course lead into ?
- Cheesemaker in charge of production in a country dairy;
- Cheesemaker in charge of production on a farm or in an artisanal workshop;
- cheese production manager in a small dairy business;
- Technical adviser and trainer in the use of cheesemaking technology;
- Farmer, dairy animal breeder;
- Farmer, director of a dairy cooperative;
- Technician and manager of ripening cellars;
- Technical salesperson specialising in terroir cheeses.
What is the goal of this course ?
- This course’s aim is to train “Terroir dairy production workshop managers” who will be primarily “master cheesemakers” who will run and direct the production in the workshop.
- They can also be dairy animal breeders who undertake farmhouse transformation of their production or agricultural administrators of an agricultural cheesemaking cooperative.
Career opportunities after this course
- The vocation of this diploma course is to train immediately-employable people. Continuing studies after this course is possible but not encouraged, unless it involves complementary training linked to the professional domain of the Bachelor’s degree.
How is this course organised ?
- This is a sandwich course alternating academic elements with time spent in enterprises, and lasts for one year (from September to September).
- The course will take place successively in the ENIL establishments of Mamirolle and Poligny. The students can be lodged in these establishments during the training periods.
Enrolment procedure
Access to preparation for professional Bachelor’s degrees is selective. The candidates must send in their candidature via the dedicated application accessible only on the Université de Franche-Comté website: http://www.univ-fcomte.fr, (click on “candidatures”) from March onwards each year.
The digital dossier of the candidature must be accompanied by the electronic transmission of a number of documents (CV, motivation letter, transcript of grades since the Baccalaureate and possibly letters of recommendation).
Between the beginning of May and the end of June, the training team studies the candidate dossiers and summons candidates to a mandatory interview. After all the interviews the list of accepted candidates is published.
For further information
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ENILBIO
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ENIL |
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Université de Franche-Comté Tel. France (0033) 0381 665 310 |
Total hours over 1 year
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Semester one – 216 hrs |
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UE 1 / Milk, cheeses, landscapes, terroirs and environment |
EC11 – The Terroir: concepts and definitions |
18 hrs lectures, 3 ECTS, required course |
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48 hrs lectures, 6 ECTS, required course |
EC12 – The natural elements, history and landscapes of terroirs |
18 hrs lectures, 2 ECTS, required course |
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EC13 – Geo-agronomic and systemic analysis of cheesemaking terroirs |
12 hrs lectures, 1 ECTS, required course |
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UE 2 / production and cheesemaking suitability of raw milk |
EC21 – Milk production |
12 hrs lectures, and 6 hrs tutored work, 2 ECTS, required course |
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48 hrs with 36 hrs lectures and 12 hrs tutored work, 6 ECTS, required course |
EC22 – The cheesemaking suitability of raw milk |
12 hrs lectures, and 6 hrs tutored work, 2 ECTS, required course |
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EC23 – Lactic bacteria and ferments |
12 hrs lectures, 2 ECTS, required course |
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UE 3 / Communication methods to valorize terroir products |
EC31 – Professional English practice |
24 hrs lectures, 2 ECTS, required course |
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48 hrs tutored work, 4 ECTS, |
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required course |
EC32 – Documentary research and production of communication documents on a European PDO cheese product |
24 hrs lectures, 2 ECTS, required course |
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UE 4 / Technological processes for making terroir cheeses |
EC41 – Technological cheesemaking processes |
36 hrs lectures, and 12 hrs tutored work 4 ECTS, required course |
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72 hrs including 36 hrs lectures, and 36 hrs tutored work, 4 ECTS, |
EC42 – Tutored work applications of hard pressed cheese production technologies |
24 hrs tutored work 2 ECTS, student must choose either EC42 OR EC43 |
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required course |
EC43 – Tutored work applications of soft cheese production technologies |
24 hrs tutored work 2 ECTS, student must choose either EC42 OR EC43 |
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UE 5 / Tutored project “Study and production of the European PDO cheese product” |
EC51 – Characterising a PDO cheese, it’s terroir and its environment |
3 ECTS, required course |
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8 ECTS, required course |
EC52 – Understanding and explaining the specificities of a PDO cheesemaking technology |
2 ECTS, required course |
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EC53 – producing and interpreting a PDO cheese |
3 ECTS, required course |
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Semester two – 216 hrs |
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UE 1 /Equipment, environment and the risks |
EC11 – Choice of equipment and energy management |
12 hrs lectures, 1 ECTS, required course |
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36 hrs lectures, 3 ECTS, required course |
EC12 – Health, safety, professional risks |
12 hrs lectures, 1 ECTS, required course |
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EC13 – Environmental risks, management of wastes and effluents |
12 hrs lectures, 1 ECTS, required course |
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UE 2 / Further cheesemaking technologies |
EC21 – Cheesemaking technologies for goat's cheese, ewe's milk cheese and blue cheeses |
12 hrs lectures, 1 ECTS, required course |
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96 hrs with 48 hrs lectures and 36 hrs tutored work, |
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8 ECTS, |
EC22 – Further technologies for hard pressed cheeses |
36 hrs lectures, 24 hrs tutored work +12 hrs practical work, 6 ECTS, student must choose either EC22 OR EC23 |
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required course |
EC23 – Further technologies for soft cheeses |
36 hrs lectures, 24 hrs tutored work +12 hrs practical work 6 ECTS, student must choose either EC22 OR EC23 |
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UE 3 /Ripening and quality control of terroir cheeses |
EC31 – Ripening phenomena and their mastery |
12 hrs lectures, 2 ECTS, required course |
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36 hrs lectures, |
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5 ECTS, |
EC32 – Quality-control and sensory analysis |
18 hrs lectures, 1 ECTS, required course |
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required course |
EC33 – Study and analysis of defects in cheeses |
6 hrs lectures, 1 ECTS, required course |
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UE 4 / Production management, workshop management |
EC41 – Governance and management of PDO cheesemaking sectors |
18 hrs lectures, 4 ECTS, required course |
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48 hrs lectures, |
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6 ECTS, |
EC42 – Measurement and use of technical and economic data |
18 hrs lectures, 2 ECTS, required course |
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required course |
EC43 – Introductory technical management and personnel management |
12 hrs lectures, 2 ECTS, required course |
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UE 5 / End–of–course report |
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8 ECTS, required unit |
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Total |
432 hrs |
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** ECTS: European Credit Transfer System
