Program Overview

Program Details

The program in question is a Licence Professionnelle, which is a professional license, in the domain of SCIENCES ET TECHNOLOGIES. The specific mention is Industrie agro-alimentaire: gestion, production et valorisation, with a focus on D憝eloppement de projets, innovations alimentaires.

Program Structure

• The program is structured around a series of units, with the specific unit in question being UE 6 Mission en entreprise.
• This unit is worth 15 ECTS credits and is identified by the code Apog嶪 IUC2006P, which is a free unit for this particular course and is valid for the first semester of the program mentioned here but can be part of other programs as well, given its nature as a free unit (UE Libre pour ce parcours, UE valable pour le semestre 1 de ce parcours, but potentially part of other semesters or programs not detailed here due to the nature of the provided information focusing on this specific mention and parcours of the Licence Professionnelle in Industrie agro-alimentaire: gestion, production et valorisation with a focus on D憝eloppement de projets, innovations alimentaires, and specifically the UE 6 Mission en entreprise within that context, without excluding its potential application or integration into other academic or professional pathways within the broader domain of SCIENCES ET TECHNOLOGIES or beyond, considering the interdisciplinary nature of professional licenses and the adaptability of skills and knowledge acquired through such programs to various sectors and industries, both within and outside the specific domain of study, reflecting the versatility and the practical, professional orientation of the Licence Professionnelle as an academic and professional qualification, aimed at preparing students for direct entry into the workforce or for further specialized study, depending on their career goals and aspirations, and the needs of the industry or sector they aim to contribute to, whether through innovation, management, production, or other critical functions that require a deep understanding of the agro-alimentaire industry, its challenges, opportunities, and the skills necessary to succeed and make a meaningful impact within it, considering the complexities of the food production and distribution chain, the importance of quality control, the role of technology in enhancing efficiency and reducing waste, and the need for continuous innovation to meet evolving consumer demands and preferences, all of which are central to the mission and the objectives of the program as outlined, and as would be expected from a professional license with such a specific and applied focus).

Teaching Type and Hours

• The type of teaching for this unit involves a stage (or internship) that takes place in alternance, meaning students alternate between periods in the enterprise (workplace) and periods in the center of formation (educational setting), with a rhythm of 4 weeks in the enterprise followed by 3 weeks in the center of formation from October to June, and then a final, longer period in the enterprise. The exact hours are given as indicative.

Program Content

• The mission assigned to the student during this stage must be coherent with the objectives of the formation, which could include the creation or improvement of a product or service, the development of analysis tools to follow product evolutions, accompanying the development of a distribution or commercialization network, contributing to the valorization or protection of a product, among other possibilities.
• Throughout this mission, the student is expected to apply the teachings received, including defining a specification document, managing a project (including planning), organizing tests, evaluating physical-chemical and organoleptic aspects, soliciting internal and external actors, estimating the cost and feasibility of the project, reporting results, proposing evolutions, etc.
• The mission is followed by a tutor from the enterprise and an academic tutor, who visits the student at least once a year. After each alternance period, the student writes a brief activity report and exchanges with the tutors. A pilot alternance balance, led by a formation manager, allows for the mutualization of experiences. An electronic alternance booklet serves as a support to facilitate exchanges between the student and the two tutors.

Evaluation

• The evaluation of the stage includes two parts:
  • A written part (with a coefficient of 6) where the student evaluates the project and its outcome through a report.
  • An oral part (with a coefficient of 9) that includes an evaluation by the enterprise tutor (2/9), by the academic tutor (1/9), and an evaluation of the oral presentation of the missions in front of a jury composed of teachers and professionals (6/9).

Other Utilizations of the Unit

• This unit (UE 6 Mission en entreprise) is utilized in the Licence Professionnelle mention: Industrie agro-alimentaire: gestion, production et valorisation, specifically in the D憝eloppement de projets, innovations alimentaires pathway.

Last Update

• The information provided was last updated on 11/04/2018.