[SFTLV testimonial] Thomas BARON
Why did you choose this course?
I chose this course because it suited my profile better. When I finished my SVT degree, I went back to work. Two years later, I wanted to return to university and teaching in general, in order to raise my level of study while adapting my career path to my desires. The work-study format suited me because it combined study with work in a company.
What did you particularly like about the course?
Several things:
- ownership by the training team, both in the continuing education department and in the teaching departments
- the multi-disciplinary teaching has taken into account the different tools needed for our arrival in the professional world, and we benefit to a large extent from the courses of the GQPV (Gestion de la Qualité des Productions Végétales - Quality Management of Plant Production) Masters course
- mixing with other courses (GQPV, Agri-food Production Engineering, Hydrology, Soil and Environment): opportunities to meet up. There aren't many of us in the I2FL class, so it's nice to benefit from these exchanges.
- high-quality speakers: researchers (INRA, Université d'Avignon), professional speakers, CTIFL speakers
What are the advantages of a sandwich course?
Once again, there are several advantages:
- the application of knowledge learned in the classroom to the workplace
- an understanding of the value of the courses, given that we are in the professional world, we see these courses as being of post-study interest
- it's not monotonous, one minute working for a company, the next at university; it goes by fast!
- we are given a sense of responsibility, and once we have completed this course we will find it much easier to enter the world of work.
Why would you recommend this course?
I'd recommend this Master's programme either to people like me who want to go back to studying agronomy with a focus on fruit and vegetables after entering the world of work, or to students coming out of their first years of training and looking to take on more responsibility and gain some professional experience.
Mis à jour le 16 February 2024