BTEC HND sciences and technologies, speciality in foods and process technologies
BTEC HND (UK) or 12th grade (US)
Who is this training course for ?
- People who are 16 to 25 years of age. Holders of one of the following qualifications:
- A-levels, BTEC National Diploma, or GNVQ Advanced Diploma or a Diploma granting access to University studies (DAEU);
- Level IV diploma listed in the National Catalogue of professional certifications;
- Access to the BTSA course is equally open to candidates having finished their educational cycle leading to one of the qualifications above and after having obtained a favorable decision by the establishment’s admissions commission.
What is the goal of this course ?
- Prepare the students to work as senior technicians in the agricultural industry
Which professional openings does this course lead into ?
- Production technician in the Agricultural industry;
- Laboratory technician;
- Quality Service technician;
- Research and Development technician;
- Technical-salesperson.
How is this course organised ?
- This 2-year course is composed of 1740 hours of courses at the center and 12 weeks of work in companies.
- The BTSA STA will be awarded 50% based on results obtained during certifying tests during the course, and 50% based on a nationally certified final exam.
- There are 2 possible professional orientations:
– Biological and fermentation engineering;
– Innovation in food products
Remark: a strong emphasis is placed on applied teaching as well as practical and directed work.
Summary
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Status during the training |
Student |
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Student grant |
Ministry of Agriculture (FR :Ministère de l’Agriculture) |
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Lodging Meals |
Possible at ENILBIO |
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Duration of the course |
2 years |
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Commencement of the course at the training centre |
September |
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Work in enterprise |
12 weeks |
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Obtention of the qualification |
Certifying tests during the course (50%) + final exam (50%) |
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Location of training centre |
ENILBIO Poligny, France |
FURTHER STUDIES
- Professional Baccalaureates.
- University Bachelors, Masters or Doctorate studies.
- Engineering or veterinary schools.
Enrolment procedure
Contact us
For further information
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ENILBIO
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Programme / total hours over 2 years
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Modules |
Subjects |
Course |
Practical work – directed work |
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General teaching |
685 hrs |
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M11 |
Accompaniment during personal and professional project |
90 hrs |
5 hrs |
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M21 |
Social economic and judicial organisation |
90 hrs |
5 hrs |
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M22 |
Documentation/Sociocultural education/ French |
170 hrs |
10 hrs |
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M23 |
Living language |
120 hrs |
8 hrs |
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M31 |
P.E. |
90 hrs |
5 hrs |
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M41 |
Data handling |
75 hrs |
5 hrs |
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M42 |
Information and Multimedia Technologies |
45 hrs |
3 hrs |
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PROFESSIONAL TEACHING |
1050 hrs |
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M51 |
The transformation enterprise and its environment |
50 hrs |
4 hrs |
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M52 |
The transformation workplace |
140 hrs |
10 hrs |
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M53 |
The production process |
145 hrs |
10 hrs |
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M54 |
The composition and changes in food products |
100 hrs |
8 hrs |
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M55 |
Management of the quality and health safety of foodstuffs and the environment |
75 hrs |
5 hrs |
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M56 |
Applied work, depending on specialties |
275 hrs |
20 hrs |
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Multidisciplinary activities |
– Innovation |
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– Computer Assistant Management |
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– Sensory analysis |
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– Hygiene Safety Environment |
175 hrs |
5 hrs |
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– Socio-economic and cultural facts |
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– Production management |
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– Quality Control |
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– Introduction to Food Engineering |
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Local initiative module |
90 hrs |
5 hrs |
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Technological workshops |
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Total |
1740 hrs |
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Time spent in enterprises |
12 weeks |
17 weeks |
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Testimonial
« It was after I passed my Biotechnologies specialty Baccalaureate in Charolles (in the Saone-et-Loire region) that I went to the ENIL. I did a BTS (GNVQ-equivalent) specialising in the fermentary processes. What I liked best, was above all being prepared to work in the professional world. The working hours at the ENIL, and the rigorous respect of rules and production processes allowed us to to be really well-prepared to work in an enterprise. In my case I worked in a small microbrewery in Chagny. I was put in charge of monitoring every stage of the beer’s production: from initial production to bottling to sales. Meeting clients face-to-face was an unforgettable experience!
The people that want to come to the ENIL are the ones who really get it, because the school can get them ready for the professional world in the blink of an eye!”
Chloé
