¹ The AFP cutters master the following activities and are distinguished by the following knowledge, skills and behaviours:

A.

They process meat, meat preparations and meat products according to the instructions; in order to do so they plan and organise the corresponding work;

B.

They process raw meat to produce, according to the instructions, meat preparations and meat products, using the appropriate production methods; they pack and declare them in accordance with the Company requirements and regulatory requirements;

C.

In their work, they apply in a committed and correct manner the requirements and standards of safety at work, the protection of health, sustainability, environmental protection and hygiene and the requirements In terms of cleantech;

D.

They have the operational skills specific to their specific field.

² The following specific domains can be used to form AFP boucher-charcutier:

A.

Production and processing;

B.

Preparation and sale.

³ The specific area chosen is included in the apprenticeship contract before the start of the initial vocational training.

¹ Initial vocational training lasts 2 years.

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

¹ The objectives and requirements of initial vocational training are set in terms of operational skills, grouped into areas of operational competence.

² Operational skills include professional, methodological, social and personal skills.

³ All training sites contribute to the acquisition of operational skills by trainees. They coordinate the content of training and qualification procedures.

¹ The training includes the following operational skills in the following areas of operational competence:

A.

Meat processing:

1.

Plan and organize work,

2.

Transforming and preparing meat,

3.

Preparing deli products,

4.

Cook meat and produce meat preparations and meat products,

5.

Package and declare meat, meat preparations and meat products;

B.

Guarantee of durability and quality requirements:

1.

Assess trends and developments,

2.

Guarantee the hygiene and safety standards of food products according to the requirements,

3.

Ensure safety at work and health protection according to the requirements,

4.

Ensure the protection of the environment according to requirements,

5.

Maintaining the value of raw materials, products, appliances, machinery and facilities;

C.

Production of meat, meat preparations and meat products (specific field of production and processing):

1.

Respect the important legal requirements for production,

2.

Stunning the animals, killing them and establishing the dead weight,

3.

Prepare salting products,

4.

Prepare ready-to-cook and stove products,

5.

Preparing day meals and packaging ready for sale;

D.

Preparation and sale of meat products (specific area of preparation and sale):

1.

Manually prepare, process, package and declare meat, meat preparations and meat products

2.

Prepare, process, package and report processed items,

3.

Present the counter and the sales premises in order to promote sales,

4.

Advising clients, selling products and preparing customer orders.

² Training persons are required to acquire operational skills in the areas of operational competence a and b. Depending on the specific field, they must also acquire the operational competence of the field of operational competence c or d.

¹ From the beginning of training, providers of training provide and explain to persons in training the directives and recommendations concerning safety at work, health protection and environmental protection, in Particularly those relating to the communication of hazards (hazard symbols, pictograms, signs of prohibition) in these three areas.

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.

³ Training persons acquire knowledge of sustainable development at all training sites, in particular as regards the balance between societal, ecological and economic interests.

⁴ Notwithstanding s. 4, para. 1, OLT 5, it is permissible to occupy the persons in training, according to their level of knowledge, in the following works:

A.

Work that objectively exceeds the physical or mental capacities of young people;

B.

Work exposing young people to dangerous chemical agents for the health indicated by a sentence R in accordance with the Ordinance of 18 May 2005 on Chemicals ¹ Or by sentence H in accordance with Regulation (EC) No ^O 1272/2008 ² , as cited in the Chemicals Ordinance of 5 June 2015 ³ : substances that can result in sensitization by contact with the skin (referred to as "S" in the "Exposure limit values at work stations" list; R43/H317);

C.

Work carried out with machinery, equipment and tools presenting risks of accidents which can be assumed to be that young people, because of their insufficient awareness of the risks or their lack of experience or training, Can neither identify nor prevent them;

D.

Work involving significant risks of fire, explosion, accident, disease or poisoning;

E.

Work that exposs them to physical influences that are dangerous to health, including work exhibiting considerable noise;

F.

Industrial slaughter of animals.

⁵ This exemption, which applies to an occupation under para. 4, presupposes that persons in training are trained, supervised and supervised on the basis of high risks; these specific provisions are defined in the training plan as security accompanying measures in the Work and health protection.

Vocational training in enterprises extends over the entire period of initial vocational training, on average four days a week.

¹ Compulsory education at the vocational school includes 720 teaching periods. These are broken down according to the following table:

² Minor differences in the prescribed number of teaching periods per year of learning within an area of operational competence are possible, in agreement with the cantonal authorities and the organizations of the world of Competent work.

³ The teaching of general culture is governed by the Ordinance of the SEFRI of 27 April 2006 concerning minimum conditions for general culture in initial vocational training ¹ .

⁴ The language of instruction is generally the national language of the school's location.

⁵ Bilingual education is recommended in the national language of the school's location and in another national or English language.

⁶ The cantons may admit other languages of instruction.

¹ Intercarrier courses consist of 7 days of courses, with 8 hours of courses per day.

² The days and contents are spread over 2 courses as follows:

³ No cross-employer courses take place during the last semester of initial vocational training.

¹ A training plan, enacted by the competent labour organisation and approved by the SEFRI, shall be available at the time of entry into force of this order.

² The training plan:

A.

Contains the qualification profile, which includes:

1.

The profile of the profession

2.

An overview of the areas of operational skills and operational competencies, and

3.

The level of requirements of the profession;

B.

Details the contents of the initial training and the provisions on occupational safety, health protection and environmental protection, and defines which operational competencies are transmitted and acquired in each Training location.

³ The following are attached to the training plan:

A.

The list of instruments to promote the quality of initial vocational training with indication of sources;

B.

Accompanying measures in the field of occupational safety and health protection.

Minimum requirements for trainers within the meaning of s. 44, para. 1, let. A and b, OFPr are completed by:

A.

CFC flycatchers justifying at least 2 years of professional experience in the field of training they provide;

B.

Skilled carpenters for at least 2 years of professional experience in the field of training they provide;

C.

Persons holding CFC in a related profession and justifying professional knowledge required in the field of the carnate economy and at least 3 years of professional experience in the field of training Provide;

D.

Persons with a corresponding title of higher vocational training;

E.

Persons with a corresponding high school diploma and having at least 3 years of professional experience in the field of training they provide.

Art. 11 Maximum number of people in training

¹ Companies with 100 % or two trainers each of at least 60 % can train a person.

² Another person may be trained for each additional professional employed at 100 % or for each additional group of two professionals each employed at least 60 %.

³ The holders of a federal certificate of capacity, a federal occupational training certificate or an equivalent qualification in the field of the person in training are deemed to be professionals.

⁴ In special cases, the cantonal authority may authorise a company that has trained for several years with great success to exceed the maximum number of people in training.

¹ During training in professional practice, the person in training maintains a training record in which the person registers as the important work on the operational skills to be acquired is completed.

² At least once every six months, the trainer monitors and signs the training package. He discusses this with the person in formation at least once a semester.

¹ At the end of each semester, the trainer prepares a report attesting to the level reached by the person in training. To this end, it is based on the person's benefits in training during the training period and on the remarks concerning the benefits provided to the vocational school and the intercompany courses. Discusses the training report with the person in training.

² The trainer and the person in training agree, if necessary, of measures to achieve the objectives of the training and set deadlines accordingly. They record decisions and actions taken in writing.

³ At the end of the deadline, the trainer checks the effectiveness of the measures taken and makes reference to its conclusions in the next training report.

⁴ If the objectives of the measures set are not met or if the chances of success of the person in training are compromised, the trainer shall inform the Contracting Parties and the cantonal authority in writing.

The vocational schools document the person's benefits in training relating to the areas of operational competence taught and the general culture, and draw up a bulletin for him at the end of each semester.

Intercarrier course providers document the person's benefits in training in the form of a competency check.

The person who completed the initial vocational training shall be admitted to the qualification procedures:

A.

In accordance with this order;

B.

In a training institution accredited by the canton, or

C.

In a framework other than that of a regulated training stream which:

1.

Has acquired the necessary professional experience referred to in s. 32 OFPr,

2.

Has carried out at least 2 years of this experience in the field of activity of the AFP cutters, and

3.

Demonstrates that it meets the requirements of the qualification procedures.

Qualification procedures are intended to demonstrate that the operational skills described in s. 4 have been acquired.

¹ The qualification procedure with final examination relates to the operational competencies in the following qualification areas in the following ways:

A.

Practical work in the form of a prescribed practical work (TPP) of 8 hours. This field of qualification is evaluated towards the end of initial vocational training. The person in training must show that they are capable of performing the tasks required in the rules of the art and according to the needs and the situation. The training package and the documents relating to the intercompany courses can be used as aid. This qualification area covers the following areas of operational competence with the following weightings:

B.

General culture. This area of qualification is governed by the Ordinance of the SEFRI of 27 April 2006 concerning minimum conditions for general culture in initial vocational training ¹ .

² In each qualification area, benefits are assessed by at least two expert review experts.

¹ The qualification procedure with final examination 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, rounded to the first decimal place, weighted scores for the qualification areas of the final exam and the weighted experience score.

³ The experience rating corresponds to the average, rounded to an entire note or half-note, of the four semi-annual notes for the teaching of professional knowledge.

⁴ For the calculation of the overall score, the scores are weighted as follows:

A.

Practical work: 50 %;

B.

General culture: 20 %;

C.

Experience rating: 30 %.

¹ The repetition of the qualification procedure is governed by Art. 33 OFPr.

² If a qualification area is to be repeated, it must be repeated as a whole.

³ For those who repeat the final exam and no longer follow the teaching of professional knowledge, the previous experience note is taken into account. For those who are again following the teaching of professional knowledge for at least 2 semesters, only the new notes are taken into account in the calculation of the experience note.

⁴ For those who repeat the final exam and no longer take the intercompany courses, the old note is taken into account. For those who are reassessing the last two intercompany courses evaluated, only the new notes are taken into account in the calculation of the experience score.

¹ For those who have been pre-trained outside the scope of the initial regulated professional training and have undergone the final review governed by this order, there is no experience rating.

² For the calculation of the overall score, the scores are weighted as follows:

A.

Practical work: 80 %;

B.

General culture: 20 %.

¹ The person who successfully completed a qualifying procedure receives the Federal Certification of Vocational Training (AFP).

² AFP allows its holders to wear the legally protected title of "AFP charcutier"/"AFP butcher-carcutier".

³ If the AFP was obtained through the qualification procedure with final examination, the note bulletin states:

A.

The overall score;

B.

The notes of each qualification area of the final examination and, subject to s. 21, para. 1, the experience note.

¹ The Swiss Commission for the Development of the Profession and the Quality of Training in the Trades of Carcuterie (Commission) comprises:

A.

4 to 5 representatives of the Swiss Federation of UPSV meat;

B.

1 representative of the Swiss Beef Personnel Association (ASPB);

C.

1 representative of professional knowledge teachers;

D.

At least 1 representative of the Confederation and at least 1 representative of the cantons.

² The linguistic regions are represented fairly.

³ Specific areas and guidelines according to the decree of the SEFRI of 18 October 2016 on the initial vocational training of creschment/charcutier boucher-charcutier with Federal Capacity Certificate (CFC) ¹ Must be represented.

⁴ The commission is self-regulating.

⁵ It is responsible for the following tasks:

A.

Regularly review, at least every 5 years, the order and the training plan based on economic, technological, ecological and didactic developments. Integrate, where appropriate, new organizational aspects of initial vocational training;

B.

Ask the organisation of the world of competent work to propose to SEFRI amendments to the order, provided that the developments noted require an adaptation of the latter;

C.

Propose to the organisation of the world of competent work to amend the training plan, provided that developments require an adaptation of the training plan;

D.

Take a position on the instruments for validation of the experience;

E.

Take a position on the instruments to promote the quality of initial vocational training, in particular on the implementing provisions relating to qualification procedures.

¹ The body responsible for intercompany courses is the Swiss Trade Union of UPSV meat.

² The cantons may, in consultation with the competent labour organisations, entrust the organisation of intercompany courses to another institution, in particular if the quality or organisation of these courses can no longer be assured.

³ The cantons determine the organisation and conduct of the intercompany courses with the responsible body.

⁴ The competent cantonal authorities shall have access to the courts at all times.

¹ The order of the SEFRI of 22 August 2007 on the initial vocational training of assistant in butchery and charcuterie with federal certification of vocational training (AFP) ¹ Is repealed.

² The approval of the training plan for an AFP butchery and AFP cuterie of August 22, 2007 is revoked.

¹ Those who started their training as a butcher and butcher shop before 1 ^Er January 2017 the completion according to the old right.

² If they so request, the persons who repeat until 31 December 2020 the qualification procedure with the final examination d' aide en boucherie et charcuterie will see their benefits assessed according to the old right.

¹ This order shall enter into force on 1 ^Er January 2017, the provisions of para. 2 being reserved.

² The provisions on qualification procedures, the certificate and the title (Art. 16 to 22) enter into force on 1 ^Er January 2019.