{"id":11017,"date":"2018-08-23T15:17:00","date_gmt":"2018-08-23T13:17:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=11017"},"modified":"2022-05-25T11:34:37","modified_gmt":"2022-05-25T09:34:37","slug":"approche-comprehension-et-diplomatie","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/approche-comprehension-et-diplomatie\/","title":{"rendered":"Approche, compr\u00e9hension et diplomatie"},"content":{"rendered":"\n<p><strong>Chef chocolatier \u00e0 Fribourg, Jorge Cardoso donne des cours sur les ganaches et les sculptures en chocolat. Un sujet qu\u2019il aborde dans cet article avec celui de la formation de la rel\u00e8ve.<\/strong><\/p>\n\n\n\n<p>Engranger un maximum d\u2019exp\u00e9riences, pouvoir partager ses connaissances \u00e0 des inconnus\u2026 Cette transmission, c\u2019est le propre de l\u2019homme. Que transmet-on d\u2019\u00e2ge en \u00e2ge si ce n\u2019est histoire et savoir ?<\/p>\n\n\n\n<p>Encore faut-il savoir organiser cette transmission. La gestion de mon emploi du temps est certainement l\u2019argument le plus s\u00e9duisant lorsque je donne un cours : faire de belles choses en peu de temps, montrer que nous arriverons tous au m\u00eame r\u00e9sultat.<br>Les m\u00e9thodes de formation varient d\u2019un formateur \u00e0 l\u2019autre. Je l\u2019ai v\u00e9cu pendant ma scolarit\u00e9 et mes apprentissages. Parfois \u00e7a passe, parfois \u00e7a casse. Tout est question d\u2019approche, de compr\u00e9hension et de diplomatie. Gr\u00e2ce \u00e0 cette exp\u00e9rience, j\u2019ai choisi mes propres proc\u00e9d\u00e9s de formation adapt\u00e9s \u00e0 mes cours.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-cuisiner-a-sa-sauce\">\u00ab Cuisiner \u00e0 sa sauce \u00bb<\/h2>\n\n\n\n<p>L\u2019\u00e2ge, le caract\u00e8re, le suivi de l\u2019\u00e9ducation, la rapidit\u00e9 de compr\u00e9hension\u2026 varient d\u2019une personne \u00e0 une autre. C\u2019est \u00e0 moi de m\u2019adapter au mieux et d\u2019adapter le cours. Concernant la fa\u00e7on d\u2019enseigner ou d\u2019expliquer, il n\u2019y a malheureusement ni miracle ni recette magique. Je dois \u00ab cuisinier \u00e0 ma sauce \u00bb en pr\u00e9parent \u00e0 l\u2019avance le d\u00e9roul\u00e9 du cours. Le participant doit avoir confiance en moi. Je dois \u00eatre l\u00e0 pour l\u2019aider, lui d\u00e9montrer, toute en faisant preuve d\u2019humour et en alternant les temps de travail et de pause.<\/p>\n\n\n\n<p>Former la rel\u00e8ve : quoi de plus heureux que de voir les jeunes \u00e0 progresser avec confiance !<br>Transmettre mes comp\u00e9tences et mes connaissances est tr\u00e8s enrichissant sur le plan humain. Donner des cours permet aux participants, aux \u00e9l\u00e8ves, de conna\u00eetre les bases du chocolat et de la sculpture, de se donner les moyens de progresser et de r\u00e9ussir \u00e0 leur rythme. Ils ont \u00e9videmment des devoirs. Pour atteindre un haut niveau, il faut continuer \u00e0 s\u2019entra\u00eener que ce soit \u00e0 la maison ou en entreprise.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-l-image-d-une-suisse-moderne\">L\u2019image d\u2019une Suisse moderne<\/h2>\n\n\n\n<p>La rel\u00e8ve doit \u00eatre form\u00e9e avec les bonnes bases. C\u2019est elle qui permettra \u00e0 la Suisse d\u2019\u00eatre comp\u00e9titive lors des concours internationaux et, \u00e9ventuellement, d\u2019amener \u00e0 nouveau le pays sur le podium. C\u2019est elle aussi qui lui donnera l\u2019image d\u2019une nation moderne.<br>Comme le travail est \u00e9videmment commun et r\u00e9ciproque, cette future r\u00e9ussite est \u00e9galement la \u00ab mienne \u00bb. Les efforts et les r\u00e9sultats des \u00e9l\u00e8ves seront une v\u00e9ritable source de bonheur et d\u2019\u00e9panouissement personnel.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-jorge-cardoso\">Jorge Cardoso<\/h2>\n\n\n\n<p>Jorge Cardoso est cuisinier, p\u00e2tissier, confiseur, boulanger. Il a \u00e9t\u00e9 m\u00e9daill\u00e9 de bronze \u00e0 la Coupe du monde de la p\u00e2tisserie 2017 \u00e0 Lyon, 4e \u00e0 la Coupe d\u2019Europe de la p\u00e2tisserie 2016 au Sirha \u00e0 Gen\u00e8ve, vice-champion suisse 2014 au SwissSkills Bern 2014 et jeune espoir chocolatier 2013 \u00e0 Gen\u00e8ve.<\/p>\n\n\n\n<p>Depuis f\u00e9vrier 2017, il donne des formations sur les ganaches ainsi que sur les sculptures en chocolat. Cela qui lui permet de voyager. Il travaille chez <a href=\"https:\/\/www.confiserie-suard.ch\/\">Suard \u00e0 Fribourg<\/a> en tant que chef chocolatier.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chef chocolatier \u00e0 Fribourg, Jorge Cardoso donne des cours sur les ganaches et les sculptures en chocolat. Un sujet qu\u2019il aborde dans cet article avec celui de la formation de la rel\u00e8ve. Engranger un maximum d\u2019exp\u00e9riences, pouvoir partager ses connaissances \u00e0 des inconnus\u2026 Cette transmission, c\u2019est le propre de l\u2019homme. Que transmet-on d\u2019\u00e2ge en \u00e2ge si ce n\u2019est histoire et [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6580,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-11017","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>Approche, compr\u00e9hension et diplomatie | 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\/approche-comprehension-et-diplomatie\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Approche, compr\u00e9hension et diplomatie\" \/>\n<meta property=\"og:description\" content=\"Chef chocolatier \u00e0 Fribourg, Jorge Cardoso donne des cours sur les ganaches et les sculptures en chocolat. 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