¹ The legal name of the profession is used in the dairy industry/industry.

² Employees in the dairy industry are distinguished by the following activities and behaviours:

A.

They carry out various work related to milk preparation.

B.

They use and monitor machinery and facilities in the dairy industry.

C.

They perform various stages of manufacture independently in accordance with the working procedures and ensure strict compliance with the hygiene rules specific to the manufacture of foodstuffs.

¹ Initial vocational training lasts 2 years.

² The start of initial vocational training is coordinated with the training provided by the busy vocational school.

¹ The objectives and requirements of initial vocational training are presented in terms of skills in art. 4 to 6.

² They apply to all training sites.

Professional skills relate to the following areas:

A.

Branch and operation;

B.

Raw materials and auxiliary materials;

C.

Installation and technique;

D.

Manufacturing process;

E.

Occupational health and safety.

Methodological competences relate to the following areas:

A.

Setting objectives and priorities;

B.

Planned procedure;

C.

Information relating to exploitation;

D.

Work equipment;

E.

Ability to solve problems.

Social and personal competences relate to the following areas:

A.

Autonomy and responsibility;

B.

Care and hygiene;

C.

Communication skills;

D.

Capacity to manage conflict;

E.

Motivation at work;

F.

Teamwork skills;

G.

Flexibility;

H.

Ecological behaviour.

¹ From the beginning of training, providers of training provide training and guidance to persons in training and guidance on occupational safety, health protection and environmental protection. Explain.

² The above-mentioned directives and recommendations form an integral part of the training provided at all training sites and are taken into account in the qualification procedures.

¹ Vocational training covers the entire duration of initial vocational training, on average four days a week.

² Compulsory education at the vocational school includes 720 teaching periods. Of these, 80 periods are devoted to the teaching of sport.

³ Intercompany courses consist of a total of 4 days of courses, with 8 hours of courses per day. During the last semester of initial vocational training, no intercompany courses take place.

The language of instruction is generally the national language of the place where the school is located.

¹ At the time of entry into force of this Ordinance, the corresponding training plan, drawn up by the competent organisation of the world of work and approved by the SEFRI, shall be available.

² The training plan details the skills described in s. 4 to 6 as follows:

A.

It justifies the importance for the initial vocational training of the skills to be acquired;

B.

Determining the expected behaviour at the workplace in a given situation;

C.

It specifies these competencies in the form of concrete evaluation objectives;

D.

It establishes a direct relationship with qualification procedures and describes the system.

³ In addition, the fixed training plan:

A.

The curriculum structure of initial vocational training;

B.

The distribution and organisation of intercompany courses over the duration of the initial training;

C.

The areas of qualification set out in the bulletin of notes in accordance with s. 21, para. 3, and subject to repetition within the meaning of s. 19;

D.

Directives and recommendations on occupational safety, health protection and environmental protection.

⁴ The training plan shall be accompanied by a list of documents relating to the implementation of the initial vocational training of employees in the dairy industry with an indication of titles, dates and distribution bodies.

The framework study plan drawn up by the SEFRI for the teaching of general culture is applicable.

The minimum requirements for trainers are met by any person with one of the following qualifications:

A.

Dairy technologists, cheese-makers or dairy farmers with equivalent degrees or training;

B.

Dairy technologists, cheese-makers or dairy farmers holding a federal patent;

C.

Qualified dairy technologists, qualified dairy or dairy farmers, holders of a federal certificate of capacity and at least 5 years of professional practice.

¹ A company that occupies 100 % of a trained trainer for this purpose is authorized to train a person.

² When a person enters his or her last year of initial vocational training, a second person can begin training.

³ Another person can be trained for each professional employed at 100 % or for each group of two professionals each employed at least 60 % in the business.

⁴ The holders of a federal certificate of capacity in the field of the person in training or of an equivalent qualification are deemed to be professional.

⁵ In special cases, the cantonal authorities may authorise a company that has trained for several years with great success to exceed the maximum number of people in training.

¹ The person in training is a training record in which she registers as the important work accomplished, the skills and experience acquired in the company.

² Every semester, the trainer controls and signs the training record. He discusses this with the person in formation at least once a semester.

³ The trainer prepares a report attesting to the level reached by the person in training.

⁴ The training package, the documents relating to the intercompany courses and the specialised literature can be used as aids in the final examination in the field of qualification "practical work".

Educational providers as well as initial training in schools document the person's training in the fields taught and prepare a newsletter at the end of each semester.

¹ The person who completed the initial vocational training shall be admitted to the qualifying procedure:

A.

In accordance with this order;

B.

In a training institution authorized by the Township, or

C.

In a framework other than that of a regulated training stream and which makes its ability to meet the requirements of the final examination credible.

² 4 years to the minimum of the professional experience required by s. 32 OFPr for admission to the qualification procedure must be carried out in the field of activity of employees in the dairy industry.

¹ The qualification procedure is used to demonstrate that the competencies described in s. 4 to 6 were acquired.

² The final review focuses on the following qualification areas as described below:

A.

"Practical work": 4 to 5 hours. It includes the following areas: branch and operation, raw materials and auxiliary materials, installation and technology, manufacturing process, hygiene and quality control.

B.

"Professional knowledge": 1 hour. This is an oral examination.

C.

"General Culture". The final examination in the field of qualification "general culture" is governed by the framework study plan established by the SEFRI.

¹ The final exam is successful if:

A

The rating of the field of qualification "practical work" is greater than or equal to 4, and

B.

Global score is greater than or equal to 4.

² The overall score is the average of the weighted scores for the qualification areas, rounded to the first decimal place.

³ For the calculation of the overall score, the qualification areas on which the final examination relates, as well as the school note for the teaching of professional knowledge, shall be taken into account according to the following weighting:

A.

"Practical work": coefficient 2;

B.

"Professional knowledge": coefficient 1;

C.

"Teaching of professional knowledge" (school note): coefficient 1;

D.

"General culture": coefficient 1.

⁴ The school note for the teaching of professional knowledge is given by the average of the notes of the semi-annual bulletins obtained in the "professional knowledge" branch.

¹ The repetition of the qualification procedure is governed by Art. 33 OFPr. If a qualification area is to be repeated, it must be repeated as a whole.

² The old school notes are taken into account for those who repeat the qualification process and who no longer attend vocational school. For those who once again attend vocational education for at least 2 semesters, the new school notes count.

For persons who have taken prior training outside the scope of the initial professional training regulated in this order, the field of qualification "professional knowledge" shall be counted twice in place of The school grade of professional knowledge education.

¹ The person who passed the qualification process receives the Federal Certification of Vocational Training (AFP).

² The certificate entitles its holders to bear the legally protected title "employed in the dairy industry/employed in the dairy industry".

³ The bulletin notes:

A.

The overall score;

B.

The ratings for each qualification area.

¹ The Swiss Commission for Professional Development and the Quality of Training for Employees in the Dairy Industry (Commission) is composed of:

A.

Eight representatives of the Swiss Dairy Society (SSIL);

B.

Four representatives of the specialized teachers' corps;

C.

At least one representative of the Confederation and a representative of the cantons.

² The linguistic regions are represented fairly.

³ The Commission does not fall within the scope of the order of 3 June 1996 ¹ On the committees. She self-acts.

⁴ The Commission is responsible for the following tasks:

A.

Adapt regularly, at least every 5 years, the training plan described in s. 10 to economic, technological and didactic developments. Integrate, where appropriate, new organizational aspects of initial vocational training. Any amendment requires the approval of representatives within the meaning of para. 1, let. C.

B.

To propose to SEFRI any amendment to this order brought about by such developments, provided that they affect the provisions of this order, in particular those relating to the powers described in s. 4 to 6.

¹ This order shall enter into force on 1 ^Er January 2006.

² The provisions relating to the qualification procedure, the certificate and the title (Art. 16 to 21) enter into force on 1 ^Er January 2008.