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Developing New training Schemes in The European Dairy Sector

Developing New training Schemes in The European Dairy Sector. Results, development process in the European expert group Saturday 23 rd November 2002 in Nice Franz Birchler, SMV Bern. Expert Group. Project co-ordinator: Ole Holst Project contractor: Jens Karl Rasmussen Denmark: Pia Agger

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Developing New training Schemes in The European Dairy Sector

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  1. Developing New training Schemes in The European Dairy Sector Results, development process in the European expert group Saturday 23rd November 2002 in Nice Franz Birchler, SMV Bern

  2. Expert Group • Project co-ordinator: Ole Holst • Project contractor: Jens Karl Rasmussen • Denmark: Pia Agger • Germany: Michael Dossmann / Reimer Jürgens • France: Christian Cazenave / Jacques Mathieu • Austria: Johann Grubhofer • Switzerland: Franz Birchler

  3. Objectives • The objective is to develop a new training schemes,targeting the future work of an European Dairy technologist. • The new training schemes should be global - covering all aspects concerning the work of an European Dairy technologist - looking five years ahead. • The work of the expert group should result ina description of a new training schemes, targeting the future European Dairy technologist. • This work should be based of a mutual collection and assessment of others European projects within the dairy sector. • The final report in English (by the co-ordinator) will to be handed over to the development team in Dalum as their platform of work.

  4. Work seminar no. 1 / 9 - 11 of February 2001Dalum, Denmark • Comparison of the national systems • Start up from the national systems • Focus on the European dimension • Concept of four „compulsory modules“ • Culture / Communication • EU • Marketing • Management • and 10 - 12 „specific modules“

  5. Work seminar no. 2 / 6 - 8 of April 2001La Roche-sur-Foron, France • Developing the objectives in each „compulsory module“ • Culture / Communication Germany • EU Denmark • Marketing France • Management Austria • Developing the structure of the „specific modules“ • Cheese • Fermented products • Desserts / Ice cream • Protein / Fat • Focus on the students abilities to organise their own learning

  6. Structure of the specific modules General information Milkproduction Cheese Project work Planning Market / Trends Equipement Quality control / QM Processing

  7. Work seminar no. 3 / 8 - 10 of June 2001Wolfpassing, Austria • Developing the objectives in each „specific modules“ • Soft-cheese France • Raw milk cheese Switzerland • Fermented products Austria • Desserts / Ice cream Denmark • Protein / Fat Germany • The Working/Learning process

  8. The Working/Learning process Compulsory modules 3 weeks in Dalum (DK) CultureCommunication EU Marketing Management Learning Groups 2 - 4 months e-Learning Specific modulesminimum 2 modules, duration 4 weeks for one module Cheese Fermentedproducts DessertIce cream ProteinFat Final Project together with the mentor from the dairy industry Final project work presentation Diploma and social event (AEDIL)

  9. Work seminar no. 4 / 21 - 23 of September 2001Oldenburg, Germany • Discussing the pedagogical principles:Be more a coach instead of a teacher! • Future organization and conduction of the training schemes: AEDIL should take the lead! • Elaborate a budget for one specific module; 4 weeks; group of 12 students: 2‘500 € - 3‘000 € for each student • 10‘000 € - 15‘000 € for each student (overall cost) • Recommandations to the Dalum development team

  10. Discussion • Target group • Final concept of the new training schemes • Detailed objectives • Organization, partners • Marketing • Finance by students, company, national organizations • EU recognition • EU funds • ......................................... • .........................................

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