{"version":"1.0","provider_name":"SBC","provider_url":"https:\/\/swissbaker.ch\/fr\/","author_name":"Simon Nussbaum","author_url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/simon-nussbaum\/","title":"Conseils pour formateurs et apprentis","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"6mwPRkC5vz\"><a href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/conseils-pour-formateurs-et-apprentis-2\/\">Conseils pour formateurs et apprentis<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/conseils-pour-formateurs-et-apprentis-2\/embed\/#?secret=6mwPRkC5vz\" width=\"600\" height=\"338\" title=\"&#8220;Conseils pour formateurs et apprentis&#8221; &#8212; SBC\" data-secret=\"6mwPRkC5vz\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/swissbaker.ch\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2024\/08\/15_1_lehrstart_kaefer.jpg","thumbnail_width":1808,"thumbnail_height":1143,"description":"Quelque 50\u2009000 jeunes commenceront un apprentissage ces prochains jours en Suisse, dont environ 600 en boulangerie-confiserie. Le passage de l\u2019\u00e9cole \u00e0 la vie professionnelle constituera un changement radical pour beaucoup. Pour que cette entr\u00e9e en mati\u00e8re se passe bien, tant pour les apprentis que pour les formateurs, nous avons dress\u00e9 une liste de conseils utiles."}