#MENE2605832ACreation of the Professional Bachelor's Degree in Butchery, Charcuterie, and Catering
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This law introduces a new professional bachelor's degree specialized in butchery, charcuterie, and catering. It defines the skills and professional activities required for the qualification, affecting students, educators, and professionals in the food industry. Training includes hygiene standards, sustainable practices, and digital communication skills.
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Key Changes
- Introduction of a specialized professional bachelor's degree
- Inclusion of hygiene and sustainable practices in the curriculum
- Emphasis on digital and communication skills in training
Obligations
What this law requires
Educational institutions must teach and assess competencies in meat preparation and transformation techniques, including fundamental transformation methods, finishing techniques, and charcuterie product fabrication (Bloc n°1 - U31)
Training programs must include instruction and competency assessment in hygiene rules, safety standards, and ergonomic recommendations for meat handling and processing (Bloc n°2 - U2)
Students and graduates must demonstrate competency in sustainable development practices and digital communication for business development (Bloc n°3 - U32)
Training must include professional work-based learning in accordance with the standards defined in ANNEXE V (Formation en milieu professionnel)
Assessment and examination must be conducted according to the evaluation framework, examination regulations, and exam definitions specified in ANNEXE IV (a, b, c)