{"id":10186,"date":"2020-02-12T13:42:00","date_gmt":"2020-02-12T12:42:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10186"},"modified":"2022-05-17T16:34:27","modified_gmt":"2022-05-17T14:34:27","slug":"laboutissement-dun-reve","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/laboutissement-dun-reve\/","title":{"rendered":"L\u2019aboutissement d&#8217;un r\u00eave"},"content":{"rendered":"\n<p><strong>Corinne Gruber est boulang\u00e8re-p\u00e2tissi\u00e8re-confiseuse et formatrice Chez R\u00fcfi, \u00e0 Bienne. Elle r\u00eavait depuis sa formation initiale d\u2019enseigner un jour. Plusieurs ann\u00e9es et formations plus tard, elle a accompli ce r\u00eave.<\/strong><\/p>\n\n\n\n<p>Je garde de bons souvenirs de mon apprentissage et des visites \u00e0 l\u2019\u00e9cole professionnelle de Bienne, qui me servent encore aujourd\u2019hui. Apr\u00e8s avoir fait mes premi\u00e8res exp\u00e9riences sur les bancs de l\u2019\u00e9cole il y a huit ans, je suis heureuse d\u2019\u00eatre pass\u00e9e de l\u2019autre c\u00f4t\u00e9 pour pouvoir transmettre mon savoir aux apprentis.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-parcours\">Parcours<\/h2>\n\n\n\n<p>Apr\u00e8s un apprentissage en boulangerie-confiserie et un compl\u00e9ment en p\u00e2tisserie-confiserie, j\u2019ai encha\u00een\u00e9 avec la maturit\u00e9 professionnelle et l\u2019examen professionnel. J\u2019ai aussi suivi des cours d\u2019experts, afin d\u2019approfondir et d\u2019\u00e9largir mes connaissances.<br>Depuis ao\u00fbt 2019, j\u2019enseigne \u00e0 l\u2019\u00e9cole professionnelle de Langenthal pour former de futurs boulangers-confiseurs. C\u2019est un objectif que je m\u2019\u00e9tais fix\u00e9 tr\u00e8s t\u00f4t ; juste apr\u00e8s la fin de ma formation initiale.<\/p>\n\n\n\n<p>\u00ab Je suis fi\u00e8re d\u2019y \u00eatre parvenue. \u00bb<br><br>A c\u00f4t\u00e9 de cette nouvelle mission, je continue de travailler en tant que chef-confiseuse et formatrice au sein de la boulangerie Chez R\u00fcfi, \u00e0 Bienne. Je peux ainsi transmettre mes exp\u00e9riences pratiques et ma passion pour le m\u00e9tier \u00e0 nos apprentis.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-des-apprentis-actifs\">Des apprentis actifs<\/h2>\n\n\n\n<p>Malgr\u00e9 une pr\u00e9paration intensive, la premi\u00e8re journ\u00e9e de formation ne s\u2019est pas du tout d\u00e9roul\u00e9e comme pr\u00e9vu. A l&#8217;\u00e9cole professionnelle de Langenthal, on travaille en mode \u00abBYOD\u00bb (Bring your own device). Les professeurs peuvent mettre leurs documents, fiches d\u2019exercices et autres supports de formation sur une plate-forme. Les \u00e9l\u00e8ves peuvent ainsi les t\u00e9l\u00e9charger sur leur ordinateur ou tablette. C\u2019est ainsi que le premier jour, alors que je faisais face \u00e0 une classe de 14 apprentis, tous \u00e9quip\u00e9s de leur ordinateur\u2026 Nous nous sommes retrouv\u00e9s sans connexion internet! J\u2019ai \u00e9t\u00e9 oblig\u00e9e de compl\u00e8tement chambouler le programme de mon cours.<br>En dehors de cela, les cours se passent bien. Les apprentis montrent beaucoup d&#8217;int\u00e9r\u00eat pour le m\u00e9tier. Ils travaillent bien ensemble. Pour me perfectionner dans le domaine de l\u2019enseignement, je suis des cours de didactique le mercredi soir. Je b\u00e9n\u00e9ficie du soutien de mon mentor, Mario Schmidt, pour tout ce qui touche \u00e0 la pr\u00e9paration de mes cours et au m\u00e9tier d\u2019enseignant.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-corinne-gruber\">Corinne Gruber<\/h2>\n\n\n\n<p id=\"h-apprentissage-en-boulangerie-patisserie-chez-rufi-bienne\"><strong>Apprentissage en boulangerie-p\u00e2tisserie Chez R\u00fcfi, Bienne<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2009: compl\u00e9ment p\u00e2tisserie-confiserie chez Archerbeck, Arch (BE)<\/li><li>2012: maturit\u00e9 professionnelle \u00e0 orientation commerciale (suivie en cours d\u2019emploi)<\/li><li>2015: examen professionnel de boulang\u00e8re-p\u00e2tissi\u00e8re-confiseuse, orientation boulangerie<\/li><li>2018: experte aux examens\/ma\u00eetre d\u2019apprentissage et responsable des apprentis, Chez R\u00fcfi<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Corinne Gruber est boulang\u00e8re-p\u00e2tissi\u00e8re-confiseuse et formatrice Chez R\u00fcfi, \u00e0 Bienne. Elle r\u00eavait depuis sa formation initiale d\u2019enseigner un jour. Plusieurs ann\u00e9es et formations plus tard, elle a accompli ce r\u00eave. Je garde de bons souvenirs de mon apprentissage et des visites \u00e0 l\u2019\u00e9cole professionnelle de Bienne, qui me servent encore aujourd\u2019hui. Apr\u00e8s avoir fait mes premi\u00e8res exp\u00e9riences sur les bancs [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5962,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-10186","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-future-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>L\u2019aboutissement d&#039;un r\u00eave | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/laboutissement-dun-reve\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"L\u2019aboutissement d&#039;un r\u00eave\" \/>\n<meta property=\"og:description\" content=\"Corinne Gruber est boulang\u00e8re-p\u00e2tissi\u00e8re-confiseuse et formatrice Chez R\u00fcfi, \u00e0 Bienne. 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