{"@context":{"ns0":"http://opendata.inrae.fr/ThViande/","rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","owl":"http://www.w3.org/2002/07/owl#","skos":"http://www.w3.org/2004/02/skos/core#","metadata_def":"http://data.bioontology.org/metadata/def/"},"@graph":[{"@id":"ns0:C1359","@type":["owl:NamedIndividual","skos:Concept"],"skos:prefLabel":[{"@value":"métiers de la filière viande","@language":"fr"},{"@value":"meat professions","@language":"en"}],"metadata_def:mappingSameURI":{"@id":"ns0:C1359"},"metadata_def:mappingLoom":"meatprofessions","skos:topConceptOf":{"@id":"ns0:MeatThesaurus"},"skos:definition":[{"@value":"De la production à la distribution des viandes et des produits à base de viandes, la filière réunit un grand nombre de métiers commerciaux, industriels et artisanaux. Tous exigent des savoir-faire spécifiques, souvent très techniques. Ils sont le plus souvent enseignés par la voie de l’apprentissage et de l’alternance, mais les différents cursus donnent accès aux diplômes de l’enseignement secondaire et supérieur. Depuis 2020, un diplôme de « Licence Professionnelle Commerce Boucher manager - Diplôme Universitaire de niveau II » est délivré par l’ENSMV-Paris","@language":"fr"},{"@value":"From the production to the distribution of meat and meat-based products, the sector has a large number of commercial, industrial and traditional professions. All of them require specific expertise, often very technical. They are most often taught through an apprenticeship system and work\tstudy programs, but the different methods can lead to secondary and post-secondary diplomas. Since 2020, a “Professional Commerce Butcher Manager Bachelor’s – level II university degree” can be earned at the ENSMV of Paris.","@language":"en"}],"skos:narrower":[{"@id":"ns0:C1366"},{"@id":"ns0:C1399"},{"@id":"ns0:C940"},{"@id":"ns0:C420"},{"@id":"ns0:C1365"},{"@id":"ns0:C1217"},{"@id":"ns0:C1527"},{"@id":"ns0:C118"},{"@id":"ns0:C1025"},{"@id":"ns0:C1203"},{"@id":"ns0:C1229"},{"@id":"ns0:C328"}],"skos:inScheme":{"@id":"ns0:MeatThesaurus"}},{"@id":"ns0:MeatThesaurus","skos:hasTopConcept":{"@id":"ns0:C1359"}},{"@id":"ns0:C1366","skos:broader":{"@id":"ns0:C1359"}},{"@id":"ns0:C1399","skos:broader":{"@id":"ns0:C1359"}},{"@id":"ns0:C940","skos:broader":{"@id":"ns0:C1359"}},{"@id":"ns0:C420","skos:broader":{"@id":"ns0:C1359"}},{"@id":"ns0:C1365","skos:broader":{"@id":"ns0:C1359"}},{"@id":"ns0:C1217","skos:broader":{"@id":"ns0:C1359"}},{"@id":"ns0:C1527","skos:broader":{"@id":"ns0:C1359"}},{"@id":"ns0:C118","skos:broader":{"@id":"ns0:C1359"}},{"@id":"ns0:C1025","skos:broader":{"@id":"ns0:C1359"}},{"@id":"ns0:C1203","skos:broader":{"@id":"ns0:C1359"}},{"@id":"ns0:C1229","skos:broader":{"@id":"ns0:C1359"}},{"@id":"ns0:C328","skos:broader":{"@id":"ns0:C1359"}}]}