Production, transformation and sale of farmhouse products
LEVEL 4
CERTIFICATE OF SPECIALISATION PRODUCTION, TRANSFORMATION AND SALE OF FARMHOUSE PRODUCTS
Sandwich course – Academic training
CS produits fermiers in french
Who is this training course for ?
- Sandwich course: people between 16 and 25 years old who have one of the following diplomas:
– Professional Baccalaureate (GNVQ) in management of an agricultural enterprise, horticultural production, management of a continental shelf maritime aquaculture enterprise;
– Professional Technological Baccalaureate (GNVQ) in managing and working on an agricultural enterprise; Professional Technological Baccalaureate (GNVQ) in horticultural production; Professional Technological Baccalaureate in Bioindustries of Transformation;
– Agricultural Technician’s certificate (BTA) in Production, Agricultural Technician’s certificate (BTA) in Sales and Services (specialty: Sales);
– DRAAF decision to accept any other diploma or certificate nationally accepted as being of a level at least equivalent to the above.
- Further education, people who are at least 26 years old with a signed professionalisation contract.
What is the goal of this course ?
- The priority of this course is to train people to be capable of:
– analysing their current situation and taking the decisions necessary for the design and functioning of their workshop;
– ensuring the production of farmhouse products, aiming to obtain high-quality products;
– ensuring that the transformations take place according to the current regulations and taking care to ensure that production requirements are met;
– ensure the sale of their products.
Which professional openings does this course lead into ?
Production of milk, producing and selling farmhouse dairy products:
- either by creating their own organisation;
- or by working as a salaried employee in a farmhouse or artisanal enterprise
How is this course organised ?
- Training course lasting one year, including 16 weeks training at the school; the remainder of the time is dedicated to professional training in an enterprise; guided by the Apprenticeship supervisor or tutor.
- Keep training in the centre is composed of lessons, practical work, tutored work and visits to enterprises.
Summary
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Status during the training |
Apprentice (Salaried) or Further Education Trainee |
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Lodging/Meals |
Possible at both ENIL establishments |
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Duration of the course |
One year |
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Organisation of the course |
16 weeks (560 hrs) at the school, alternating with 36 weeks in enterprise |
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Commencement of the course at the training centre |
September |
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Obtention of the qualification |
Validation of 4 countable Units |
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Location of training centre |
Mamirolle ENIL and Poligny ENIL |
Enrolment procedure
- Dossiers are given out from march onwards at the cfa office of the mamirolle and poligny enil offices.
- Definitive admission is dependent on the signature of an apprenticeship (or professionalisation) contract with an enterprise in the food, pharmaceutical or cosmetic sectors
- The enil can assist you in your search.
For further information
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ENILBIO
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ENIL |
Total hours over 16 weeks
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Training in the centre |
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Organisation of the establishment and production management |
122 hrs |
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Management and sales |
96 hrs |
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Technology of dairy transformation |
145 hrs |
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The basics of milk |
56 hrs |
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Operating installations/tools/equipment |
73 hrs |
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HACCP, hygiene and safety |
48 hrs |
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Visits to enterprises |
20 hrs |
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Total |
560 hrs |
Testimonial
“The ENIL is a school with character, first of all because of its buildings: on site, modern and ancient rub shoulders. Then there are the teachers who really communicate their passion for this profession. Everything is organised to maximise the successes of the students during the exams and to overcome any problems which they may encounter. This is the alchemy which gives the school its warmth. When I came to one of the Open Doors days during the winter of 2015, I really appreciated the work by the students and the attention given to my questions. In barely half a day, I had the time to see as many as possible of the teaching workshops as well as the visitors’ gallery which runs over the production workshops in the Technology Hall and allowed us to see the students at work on products. This possibility of watching them at work allowed me to really imagine myself doing that in the near future. Now I am doing it, and I like it!”
Gabrielle
