Agri-food engineering

Continuing education - Admissions

Goals

Adults who wish to do the course must have not studied for a few years and must have done some professional activity for at least three years.

Their professional experience gives them the technical skills and knowledge necessary. They enable them to demonstrate their intellectual ability, professional skills and their maturity.

The entrance exam is an examination of their capacity to change, take on responsibility and take advantage of the skills given in the course.

The process

The admissions process takes place in one day. They involve two interviews, projet de formation (educational plans) and expérience professionnelle (professional experience), and the examination of the student's dossier d'expériences et de positionnement (experience and current situation). The interviews take place in Dijon. Each one is presided by a jury of two or three people. The dossier d'expériences et de positionnement file is used as background on the student during the interview.

  • The projet de formation (educational plans) interview (45 mn)

    • Description: Each candidate has 15 minutes to present their educational plans, then 30 minutes to answer the jury's questions.
    • Evaluation criteria: The aim of this interview is to know the nature of, and amount planning behind, the candidate's educational plans, as well as the continuity of it regarding their past and future experiences. They must be related to engineering. Their qualifications, skills and abilities needed to become an engineer must be identified by the candidate.
    • The jury: The jury is comprised of members of the AgroSup Dijon teaching staff.

  • The expérience professionnelle (professional experience) interview (45 mn)

    • Description: Each candidate is asked about their professional and non-professional experience related to the subject of the course, based on the information contained in the dossier d'expériences et de positionnement (experience and current situation file). After an initial introduction into the candidate's professional experience, the jury asks them to describe their professional situation:
      • the tasks and methods
      • personal initiative, contacts with local, departmental or regional institutions and organisations

    • Evaluation criteria: The candidates are then judged on:
      • their knowledge of their professional environment and related organisations and their way of understanding them
      • the overview they have of their work and the impact of their work
      • their ability to innovate and their sense of responsibility

    • The jury: The jury is comprised of company employees and members of the AgroSup Dijon teaching staff.