Rs 412.101.220.83 Order From The Seri Of 8 May 2008 On Vocational Training Initial Professional Field Of Agriculture And Its Professions

Original Language Title: RS 412.101.220.83 Ordonnance du SEFRI du 8 mai 2008 sur la formation professionnelle initiale champ professionnel de l’agriculture et de ses professions

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412.101.220.83 order of SERI on the training professional initial field professional "agriculture and of his professions" of the May 8, 2008 (State the 1 January 2013) 17011 vegetable CFC/gardener CFC Gemusegartnerin EFZ/Gemusegartner EFZ Orticoltrice AFC/Orticoltore AFC 16403 Avicultrice CFC/poultry CFC Geflugelfachfrau EFZ/Geflugelfachmann EFZ Avicoltrice AFC/Avicoltore AFC 15005 farmer CFC/farmer CFC Landwirtin EFZ/Gen. EFZ Agricoltrice AFC/Agricoltore AFC 16003 Arboricultrice CFC/arborist CFC Obstfachfrau EFZ/Obstfachmann EFZ Frutticoltrice AFC / Frutticoltore AFC 22603 Cellarman CFC

Weintechnologin EFZ/Weintechnologe EFZ Cantiniera AFC/janitor AFC 16103 winemaker CFC/winemaker CFC Winzerin EFZ/Winzer EFZ Viticoltrice AFC/Viticoltore AFC the Secretary of State for training, research and innovation (SBFI), view the art. 19 of the Federal law of December 13, 2002 on vocational training (LFPr), view the art. 12 of the corresponding order of 19 November 2003 (OFPr), stop: Section 1 purpose, domain specific and lasting art. 1 names and profile of the official names of professions professions are: vegetable CFC/gardener CFC, CFC/poultry CFC avicultrice, farmer CFC / farmer CFC, arboricultrice CFC/arborist CFC, cellarman CFC, CFC CFC/winemaker winemaker.

Professionals of the professional field of agriculture and its professions including master the following activities and are distinguished by the following behaviors: a. they fill the multifunctional tasks of agriculture and the processing of agricultural products in the rules of art and autonomously; b. they work in production and processing of agricultural products companies; c. they follow the evolution of the economic context legal, technical, social and ecological; d. they know the mechanisms of the chain of value from production to commercialization through processing; e. they behave competently on technical, social and methodological; f. they have the necessary basic knowledge in business economics and are interested in the social, political and cultural life; g. they develop their personalities and their sense of responsibility through training continues.

In the professional field of agriculture and its professions, the specific domain "organic production" exist for the following professions: vegetable CFC/gardener CFC;
avicultrice CFC/poultry CFC;
farmer CFC / farmer CFC;
arboricultrice CFC/arborist CFC;
winemaker CFC/winemaker CFC.

The specific area is part of the learning contract prior to initial vocational training.

Art. 2 duration and start the initial vocational training lasts 3 years.
For people in training already hold a federal certificate of capacity (CFC) in another direction of the professional field of agriculture and its professions, the initial vocational training generally lasts 1 year.
For people in training already hold a federal certificate of professional training (AFP) in the professional field of agriculture and its professions, it lasts 2 years.
The beginning of the initial vocational training is coordinated with the training provided by the vocational school.

Section 2-objectives and requirements art. 3 skills objectives and requirements of the initial vocational training are presented in terms of skills to the art. 4 to 6.
They apply to all places of training.

Art. 4 professional skills the skills relate to knowledge and aptitude for the following areas: tillage field occupation farmer, market gardener poultry arborist winemaker wine merchant domain A: production plant A1 X X X X X A2 plant crops fruit resp. X X A3 vine sowing and planting vegetables X A4 sowing and planting crops and forage crops X X A5 fertilize plants X X X X X A6 treat crops fruit resp. the vine X X A7 treat crops resp. gardening X X X A8 use and take care of grassland X X A9 reap the fruits, berries resp. X X A10 grapes harvest large crops resp. X X X A11 vegetables keep fodder X A12 develop X A13 wine store and transform the products X X X X X A14 deepen in organic vegetable production (for the domain specific organic production) X X X X X A15 ensure the quality of the food and sell products X X X X X domain B : animal production B1 hold and take care of animals X X B2 feed X X B3 livestock raise pension X X B4 animals keep livestock healthy X X B5 produce food of animal origin and ensure their quality X X B6 deepen production dairy, beef or swine B7 X produce and market eggs and poultry X B8 deepen in organic (for the domain-animal husbandry specific organic production) X X field C: C1 winemaking produce X C2 grape wine grapes X C3 raise the X C4 product condition X C5 product market the product X C6 quality X area D: mechanization and technical facilities D1 correctly use materials X X X X X X D2 adjust and maintain the machinery and equipment X X X X X X D3 operate and maintain buildings and facilities X

X X X X X D4 ensure safety at work and the health protection X X X X X X field E: environment E1 understand the links of business economics, of politics, of law and of nature in the environment of work X X X X X X domain F:domaine to options F1 deepen regional specificities X X X X X X for the specific field 'organic production '. detailed specific powers are defined in the training plan.

Art. 5 methodological skills methodological skills relate to knowledge and aptitude for the following areas: a. technical work and time management; b. approach and interdisciplinary action focused on the process; c. information and communication strategies; d. systemic thinking; e. learning strategies; f. technical creativity; g. resolution of problems.

Art. 6 social and personal skills social and personal competences are the knowledge and aptitude for the following areas: a. autonomy and responsibility; b. lifelong learning; c. ability to communicate; d. ability to deal with conflict; (e) ability to work in team; f. civility; g. resistance to stress; h. flexibility; i. independence; j. curiosity, spirit of initiative.

Section 3 safety at work, protection of the health and protection of the environment article 7. from the beginning of the training, the training providers back and explain to students the guidelines and recommendations for safety at work, protection of health and environmental protection.
The guidelines and the above recommendations are an integral part of training in all areas of training and they are taken into account in the qualification procedures.

Section 4 Parts performed by various places of training and teaching language arts. 8 parts assumed by the different places of training training to professional practice spans the duration of initial vocational training, an average of 4 and a half days per week during the first two years of training and 3 days a week during the third year of training.
For the domain specific 'organic production', 50% at least of in-company training is provided in approved organic formative companies.
Compulsory education at the vocational school includes between 1500 and 1600 teaching periods. Of these, 120 periods are devoted to teaching the sport.
Business courses include total 8 day course at a minimum and maximum, 10 for 8 hours of lessons per day. During the last half of the initial vocational training, no business course is held.
The cantons allow change of apprenticeship also the intercantonal plan.

Art. 9 teaching language the language of instruction is generally speaking the national language of the location of the school.
Bilingual education is recommended in the national language of the location of the school and in another national language or English.
The cantons may admit other languages of instruction.

Section 5 Training Plan and general culture art. 10 training plan training plan, developed by the competent organization of the world of work and approved by SERI, is available at the time of the entry into force of this order.
The training plan details skills related to each profession of the professional field of agriculture and its occupations described in art. 4 to 6 as follows:

a. He justifies the importance of these skills for initial vocational training; b. determines the behaviors expected in the workplace in given situations; c. It specifies these skills in the form of concrete evaluators objectives d. it establishes a direct relationship between these skills and procedures of qualification and described the terms of the latter.

Taking into account the peculiarities of each profession of the professional field of agriculture and its professions, the training plan fixed in addition: a. structure curriculum of initial vocational training; (b) the distribution and organization of business courses on the duration of the initial training; c. areas of qualification and the note of experience set out in the bulletin notes according to art. 21, al. 3, and likely to repeat in the sense of art. 19; d. directives and the recommendations for safety at work, protection of health and environmental protection; e. cuts formalized the ivet; f. the themes options areas.

The training plan comes with a list of documents relating to the implementation of the initial vocational training in the professional field of agriculture and its professions with indication of the titles, dates and broadcasting bodies.

Art. 11 general culture general culture education is governed by the order of SERI of 27 April 2006 on the minimum conditions for the general culture in the initial vocational training.

RS 412.101.241 Section 6 requirements for providers of initial training in art. 12 minimum requirements for trainers the minimum requirements for trainers within the meaning of art. 44, al. 1, let. a and b, OFPr, are met by: a. a title holders correspondent (professional examination, higher professional examination or graduate school); (b) the holders of a title corresponding to high school or college level and evidence of at least 2 years of working experience in the related areas of activity.

Art. 13 the maximum number of people in training a person can be formed in a company if: a. a trainer qualified for this purpose is held 100%, forgotten the source. two trainers qualified to this end are busy each at least 60%.

When a person enters his last year of initial vocational training, a second person may begin the training.
Another person may be formed for every busy 100% professional or each group of two professionals occupied each at least 60% in business.
Are deemed professionals holders of a federal certificate of capacity or a federal certificate of professional training in the field of the person in training or an equivalent qualification.
In special cases, the cantonal authorities may allow a company having trained for several years with successful people to exceed the maximum number of trainees.

Section 7 training record and record benefits art. 14 training company the person in training is a training record in which she registered as and when the important work and the skills and experience acquired in the company.
Once a semester, the formatter controls and signed training record. He discusses this with the person in training at least once a quarter.
The trainer at the end of each semester a report attesting the level attained by the person in training.

Art. 15 education and initial training in school providers of school training and initial training courses in school document benefits the person in training areas taught, and they establish a newsletter to his intention at the end of each semester.

Section 8 qualification article Procedure 16 admission to the qualification procedure is admitted to the qualification procedure the person who took the initial vocational training: a. in accordance with this order; (b) in an institution for training authorized by the canton, ouc. in another framework than that of a line of regulated training and making credible its ability to meet the requirements of the final exam.

3 years minimum work experience required in art. 32 OFPr for admission to the qualification procedure must have been made in the field of agriculture and its professions.

Art. 17 object, scope and organization of the qualification procedure the qualification procedure is intended to demonstrate that the skills described in art. 4 to 6 were acquired.
Trainees are assessed in skills related to the chosen title.
The final exam covers the areas of qualification below as follows: a. practical work with a duration of 6 hours. The person in training must show, as part of a practical work prescribed or performed in a given context, she is able to perform the tasks required in the rules of the art and according to the needs and the situation. The training records and documents relating to the business courses can be used as AIDS; b. professional knowledge with a duration of 4 hours. The training person undergoes a written exam and an oral exam. The oral exam takes 2 hours maximum; c. General culture. The final examination is governed by the order of SERI of 27 April 2006 on the minimum conditions for the general culture in the initial vocational training.

SR 412.101.241 art. 18 conditions for success, calculating and weighting notes the final exam is successful if: a. the score of the qualification 'practical work' field is greater than or equal to 4; (b) the average of note in the field of qualification "professional knowledge" and the note of experience is at least equal to 4, etc. the overall score is greater than or equal to 4.

The overall score is the average, rounded to the first decimal place, notes weighted areas of qualification to the final exam as well as the note of weighted experience.
The note of experience is the average, rounded up to a whole note or a half‑step, notes of the teaching of professional knowledge in the semi-annual newsletters.
For the calculation of the overall score, scores are weighted as follows: a. practical work: 40%; b. professional knowledge: 20%; c. General knowledge: 20%; d. note experience: 20%.

Art. 19 repetitions the repetition of the qualification procedure is governed by art. 33 OFPr. If a field of qualification must be repeated, it must be in its entirety.
For people who repeat the qualification procedure and who no longer attend the vocational school, the old scores of experience are taken into account. For people who follow again the professional teaching at least 2 semesters, only the new note of experience is taken into account.

Art. 20 particular cases for people who have completed the prior training outside of the initial vocational training, regulated by this order, the note in the field of qualification "professional knowledge" replaces the note of experience teaching of professional knowledge and count double.

Section 9 certificate and title art. 21. the person who has passed the qualification procedure receives the federal certificate of capacity (CFC).
The CFC allows its holders to bear the legally protected title corresponding to the learned occupation: a. "vegetable CFC/gardener CFC"; b. "avicultrice CFC/poultry CFC" c. "farmer farmer/CFC CFCS"; d. "arboricultrice CFC/arborist CFC"; e. "caviste CFC", phew. "winemaker CFC/winemaker CFC.

The federal certificate of capacity mentioned the specific area.
The report card mentioned: a. the overall score; b. the notes of each area of qualification of the final examination and the score of experience; c. the specific area.

Section 10 Swiss Commission for professional development and the quality of training in the professional field of agriculture and its professions art. 22. the Swiss Commission for the professional development and the quality of training in the professional field of agriculture and its professions (CFC and AFP) includes: a. nine representatives of the Organization of the world of work AgriAliForm; (b) two representatives of the body of specialized teachers; (c) at least one representative of the Confederation and at least one representative of the cantons.

The language regions are fairly represented.
The commission is not the scope of the Ordinance of 3 June 1996 on commissions. She is auto-constitue.
The commission is responsible for the following tasks:

a. adjust regularly, at least every 5 years, the training plan described in art. 10 to economic, technological and educational developments. Integrate, as appropriate, new organizational aspects of initial vocational training. Any change requires the approval of the representatives of the Confederation and the cantons; b. offer SERI modifications of this order induced by noted developments, insofar as they affect the provisions of the Ordinance, namely those concerning the skills described in art. 4 to 6.

RS 172.31 Section 11 provisions final art. 23 repeal of the law in force the SERI revokes regulations and the professional education programs concerning the professional field of agriculture and its professions.

Art. 24 transitional provisions people who started their training of market gardener, poultry, farmer, arborist, wine store or wine before January 1, 2009 complete it according to the old law.
If they demand, people who repeat the end of market gardener learning review, poultry, farmer, arborist, cellarman or winemaker until December 31, 2014 will see their benefits valued according to the old law.

Art. 25 coming into force this order comes into force on January 1, 2009.
The provisions relating to the procedure qualification, the certificate and the title (art. 16 to 21) come into force on January 1, 2012.

RO 2008 4027 the designation of the administrative unit has been adapted to 1 Jan. 2013 in application of art. 16 al. 3 o from 17 nov. 2004 on official publications (RS 170.512.1).
RS 412.10 RS 412.101 State on January 1, 2013

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