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

Expert Group 1. Project co-ordinator: Ole Holst 2. Project contractor: Jens Karl Rasmussen 3. Denmark: Pia Agger 4. Germany: Michael Dossmann / Reimer Jürgens 5. France: Christian Cazenave / Jacques Mathieu 6. Austria: Johann Grubhofer 7. Switzerland: Franz Birchler

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 in a 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.

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

Work seminar no. 2 / of April 2001 La Roche-sur-Foron, France Developing the objectives in each „compulsory module“ Developing the objectives in each „compulsory module“  Culture / Communication Germany  EUDenmark  MarketingFrance  ManagementAustria Developing the structure of the „specific modules“ 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 Focus on the students abilities to organise their own learning

Structure of the specific modules Cheese General informationMilkproduction ProcessingQuality control / QM Planning Project work Market / Trends Equipement

Work seminar no. 3 / of June 2001 Wolfpassing, Austria Developing the objectives in each „specific modules“ 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 The Working/Learning process

The Working/Learning process Compulsory modules 3 weeks in Dalum (DK) Culture Communication MarketingManagementEU e-Learning Learning Groups months CheeseDessert Ice cream Protein Fat Fermented products Specific modules minimum 2 modules, duration 4 weeks for one module Final project work presentation Final Project together with the mentor from the dairy industry Diploma and social event (AEDIL)

Work seminar no. 4 / of September 2001 Oldenburg, Germany Discussing the pedagogical principles: Be more a coach instead of a teacher! 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! 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 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) 10‘000 € - 15‘000 € for each student (overall cost) Recommandations to the Dalum development team Recommandations to the Dalum development team

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