Btec hnd in food sciences and technologies, dairy products speciality
BTEC HND (UK) or 12th grade (US)
Who is this training course for ?
- Holders of one of the following qualifications:
- A-levels, BTEC National Diploma, or (some) GNVQ ADVANCED Diplomas or
- A Diploma granting access to University studies (DAEU) or Level IV diploma listed in the National catalogue of professional certifications;
- N.B. 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 ?
- This course aims to provide the scientific and technological fundamentals necessary to understand and analyse the various stages of the transformation of dairy products
Which professional openings does this course lead into ?
- Dairy product production technician;
- Cheesemaker;
- Laboratory technician;
- Quality Control Service agent;
- Research and Development technician.
How is this course organised ?
- Duration: 2 years.
- 1740 hours of courses at the center
- 12 weeks of work in an enterprise.
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 both sites ENIL |
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Duration of the course |
2 years |
|
Commencement of the course at the training centre |
September |
|
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 or ENIL Mamirolle, 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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 |
ENIL |
Programme / total hours over 2 years
|
Modules |
Subjects |
Course |
Practical work – directed work |
|
Modules common to all BTSA courses |
311h |
356 hrs |
|
|
M11 |
• Accompaniment during personal and professional project |
- |
87 hrs |
|
M21 |
• Economy |
58 hrs |
29 hrs |
|
M22 |
• French/Sociocultural Education / Documentation |
29/50 hrs |
29/29/29 hrs |
|
M23 |
• Living language |
58 hrs |
58 hrs |
|
M31 |
• P.E. |
87 hrs |
- |
|
M41 |
• Mathematics - Statistics |
21 hrs |
51.5 hrs |
|
M42 |
• IT |
- |
43.5 hrs |
|
Professional Training / Speciality Food Sciences and Technologies |
348 hrs |
188.5 hrs |
|
|
M51 Companies and their environments |
Economy |
48 hrs |
- |
|
M52 The transformation workshop |
Economy |
24.5 hrs |
14.5 hrs |
|
Food engineering |
6.5 hrs |
8 hrs |
|
|
Industrial engineering |
58 hrs |
29 hrs |
|
|
M53 The production process |
Food engineering |
51.5 hrs |
21 hrs |
|
Industrial engineering |
43.5 hrs |
29 hrs |
|
|
M54: the composition and evolution of food products |
Biology |
29 hrs |
29 hrs |
|
Microbiology |
14.5 hrs |
29 hrs |
|
|
Statistics |
14.5 hrs |
14.5 hrs |
|
|
M55 Quality, Food Safety and Environment |
Food engineering |
29 hrs |
14.5 hrs |
|
Microbiology |
29 hrs |
- |
|
|
Professional training / Speciality Food and process technologies |
119.5 hrs 417 hrs |
||
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M56: Applications, according to professional speciality |
Food engineering |
58 hrs |
105.5 hrs |
|
Biology |
32.5 hrs |
25.5 hrs |
|
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Microbiology |
14.5 hrs |
29 hrs |
|
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Economy |
14.5 hrs |
- |
|
|
Local iniative module |
- |
87 hrs |
|
|
Multidisciplinary: innovation, production management, sensory analysis, hygiene, safety, environment, testing, quality control, |
- |
174 hrs |
|
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Total |
778.5 hrs 961.5 hrs |
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Work in technological laboratories |
12 weeks |
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Work in an enterprise |
12 weeks |
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Testimonial
“Before joining the BTS(GVNQ-equivalent) course I did a Scientific Baccalaureate. It was during the Open Doors Day that I discovered the course that I liked immediately. This course is balanced, relevant and highly educational. The trainers support everybody very well, especially during the practical exercises and work in the workshops. This creates a superb atmosphere between trainers, teachers and students, and even the management. Which encourages teamwork and learning. Working in entreprises helps open people’s minds to the realities of the professional world, and allows us to orient ourselves towards a future career. Furthermore, if the employers are satisfied, it can easily lead to a position at the end of the course, or an apprenticeship contract!”
Pierre
