Health, Agriculture - Food

2nd year of the national diploma of oenologist

  • ECTS

    60 credits

  • Duration

    1 year

  • Training structure

    Faculty of Pharmacy

Presentation

2nd year of the National Diploma of Oenologist

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Organization

Knowledge control

The second year of the oenologist diploma consists of 2 semesters. The1st semester is devoted to a practical internship and compulsory courses. The2nd semester is made up of compulsory and optional teaching units up to a maximum of 13 ECTS credits.

  • National common core test The "compulsory national common base test" is definitively acquired and can be capitalized on once an average mark of at least 10 out of 20 has been obtained in the corresponding test as a whole.
  • Capacité agricole - Special case of students who validated the Capacité agricole during their initial agricultural training :

The Order of February 18, 2022 sets out the list of diplomas, titles and certificates enabling the diploma requirement of the professional capacity stipulated in article L. 330-1 of the rural and maritime fishing code to be met, and conferring the professional capacity stipulated in article L. 331-2 of the same code.

( https://www.legifrance.gouv.fr/eli/arrete/2022/2/18/AGRE2123160A/jo/texte )

Candidates who meet the conditions specified in the above-mentioned decree will be exempted from this subject. The pedagogical committee will validate the list after obtaining the corresponding supporting documents.

  • Validation :

The second year of the national oenology diploma is validated when an average mark of at least 10 out of 20 has been obtained for each of the corresponding teaching units, both compulsory and optional, accumulated by the student.

Any mark below 7 out of 20 in the theory tests invalidates the compulsory and optional teaching units.

  • Diplôme National d'Œnologue (National Oenology Diploma) :

The pedagogical commission, constituted as a diploma jury, pronounces the right to award the national oenologist diploma to candidates who have successfully completed all the teaching units and internships set out in the program, as well as the "national common base test".

 

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Internships, tutored projects

Internship

Mandatory

Duration of the course

4 months

Internship abroad

Possible

Program

  • Environment and effluent

    4 credits
  • Business management - Accounting - Economics - Capacity

    6 credits
    • Accounting

    • Marketing

    • Agricultural capacity

  • Design and document search tool

    3 credits
    • orils design aid CC

    • CT design tools

  • National Common Core exam

  • Foreign language English

    3 credits
  • The industry and its regulations

    4 credits
  • Mobility UEs

    • Choice of 1 of 7

      • Learning

      • Oenological biotechnology

        3 credits
      • fermented and distilled products

        3 credits
      • In-depth knowledge of champagne and sparkling wines

        3 credits
      • Eco-design for tomorrow's wines

        3 credits
      • Sustainable wine economy, prospects and innovations

        3 credits
      • building grands crus: quality, identity and reputation

        3 credits
  • Practical training

    15 credits
    • Oral internship

    • Internship report

  • CHOICE 1

    6 credits
    • Choice of 2 out of 2

      • Knowledge and history of world wines

        5 credits
        • Knowledge of CC history

        • CT history

      • Rational design and layout of winery installations

        5 credits
        • Implant design. CT

        • Implant design. CC

  • Quality and environmental management system

    4 credits
  • Other vine and wine products

    4 credits
    • other CT vine products

    • other vineyard products CC

      • Choice of 1 of 7

        • Learning

        • Oenological biotechnology

          3 credits
        • fermented and distilled products

          3 credits
        • In-depth knowledge of champagne and sparkling wines

          3 credits
        • Eco-design for tomorrow's wines

          3 credits
        • Sustainable wine economy, prospects and innovations

          3 credits
        • building grands crus: quality, identity and reputation

          3 credits
  • Professional tasting

    4 credits