#AGRE2610493ANational framework for France’s “Bachelor Agro” degree
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This order sets the national expectations for training programs leading to France’s first-cycle national degree in agronomy sciences and techniques, called the “Bachelor Agro.” It defines the interests and skills expected for different study tracks, including sustainable food and agri-food, livestock and transitions, and agricultural entrepreneurship and management. The practical effect is mainly for schools, applicants, students, and employers in the agricultural and agri-food education space. Training providers will need to align admissions messaging and course design with these expectations, while students get clearer guidance on the scientific, technical, communication, teamwork, and project-management skills needed for the degree.
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Key Changes
- Sets national expectations for programs leading to the “Bachelor Agro” first-cycle agronomy degree.
- Defines required interests and skills for tracks such as sustainable food and agri-food, livestock transitions, and agricultural entrepreneurship and management.
- Emphasizes scientific analysis, practical technical skills, foreign-language ability, communication, autonomy, teamwork, and project-based work.
Obligations
What this law requires
Training providers offering the Bachelor Agro track “Alimentation et agroalimentaire durables” should align admissions expectations and training design with the listed interests in agricultural/agri-food sectors, environmental, climate, social and digital transitions, food manufacturing, sustainable food innovation, and agroecological improvement of agri-food processes.
Training providers offering the Bachelor Agro track “Alimentation et agroalimentaire durables” should require or develop competencies in scientific and technological analysis and reasoning, including biology, physics-chemistry, and mathematics, plus sufficient foreign-language ability to progress during the program.
Training providers offering the Bachelor Agro track “Alimentation et agroalimentaire durables” should require or develop practical manufacturing skills and scientific analysis skills, including microbiological, biochemical, and sensory analyses.
Training providers offering the Bachelor Agro track “Alimentation et agroalimentaire durables” should require or develop organization, autonomy, oral and written communication, team facilitation, and project-based work skills.
Training providers offering the Bachelor Agro track “Elevage et transitions” should align admissions expectations and training design with interests in agricultural/agri-food sectors, environmental, climate, social and digital transitions, livestock and mixed crop-livestock systems, and related environmental, societal, and economic issues.