{"id":120613,"date":"2025-05-27T08:33:19","date_gmt":"2025-05-27T06:33:19","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=120613"},"modified":"2025-05-27T11:19:52","modified_gmt":"2025-05-27T09:19:52","slug":"revision-totale-de-la-formation-initiale-en-bonne-voie-2","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/revision-totale-de-la-formation-initiale-en-bonne-voie-2\/","title":{"rendered":"R\u00e9vision totale de la formation initiale en bonne voie"},"content":{"rendered":"\n<p><strong>Le coup d\u2019envoi de la r\u00e9vision totale de la formation initiale dans les deux orientations boulangerie-p\u00e2tisserie et p\u00e2tisserie-confiserie a \u00e9t\u00e9 donn\u00e9 il y a pr\u00e8s d\u2019un an. Peter Signer, responsable de la formation en production au sein de la BCS, est satisfait de l\u2019avancement des travaux: \u00abLes participants font preuve d\u2019une grande discipline et les \u00e9changes sont vifs et fluides dans toutes les r\u00e9gions du pays.\u00bb<\/strong><\/p>\n\n\n\n<p>Les m\u00e9tiers de la production, comprenant les deux orientations boulangerie-p\u00e2tisserie et p\u00e2tisserie-confiserie, font actuellement l\u2019objet d\u2019une r\u00e9vision totale. Le coup d\u2019envoi a \u00e9t\u00e9 donn\u00e9 le 27\u202fjuin 2024 avec l\u2019atelier sur l\u2019avenir. Huit ateliers sont pr\u00e9vus pour le CFC et cinq pour l\u2019AFP. Peter Signer a rapport\u00e9, lors de la derni\u00e8re r\u00e9union du comit\u00e9 central \u00e0 la mi-mai, que la collaboration \u00e9tait intense et extr\u00eamement disciplin\u00e9e. \u00abIl y a une r\u00e9flexion transversale et collaborative tr\u00e8s engag\u00e9e.\u00bb Selon lui, les co\u00fbts sont \u00e9galement positifs: ils sont ma\u00eetris\u00e9s et restent dans les limites du budget.<\/p>\n\n\n\n<p>Il faut cr\u00e9er un nouveau profil professionnel. \u00abQuel mod\u00e8le de formation est le plus appropri\u00e9 ou le plus adapt\u00e9 au futur profil professionnel? Faut-il privil\u00e9gier des m\u00e9tiers individuels sans points communs ou un m\u00e9tier pr\u00e9sentant des points communs?\u00bb Selon Peter Signer, le groupe de travail s\u2019est notamment pench\u00e9 sur ces questions. Il \u00e9tait clair pour tous les participants que le profil professionnel mettait l\u2019accent sur les points communs. Neuf points ont \u00e9t\u00e9 retenus. Le sp\u00e9cialiste de la formation en a cit\u00e9 trois: le plus grand nombre possible d\u2019entreprises doit avoir la possibilit\u00e9 de former des apprentis et apprenties. La proc\u00e9dure de qualification doit \u00eatre adapt\u00e9e \u00e0 leur formation pratique. Cela implique de v\u00e9rifier ce qui a r\u00e9ellement \u00e9t\u00e9 appris dans l\u2019entreprise formatrice. Les sp\u00e9cialisations doivent pouvoir \u00eatre combin\u00e9es de diff\u00e9rentes mani\u00e8res afin de refl\u00e9ter l\u2019h\u00e9t\u00e9rog\u00e9n\u00e9it\u00e9 croissante du secteur.<\/p>\n\n\n\n<p>Le profil de qualification se concentre sur quatre domaines de comp\u00e9tences op\u00e9rationnelles\u2009: planification et pr\u00e9paration, fabrication et transformation de produits semi-finis, finition et raffinage de produits de boulangerie-p\u00e2tisserie-confiserie, ainsi que cl\u00f4ture des processus de production.<\/p>\n\n\n\n<p class=\"has-text-align-right\"><em>Claudia Vernocchi<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le coup d\u2019envoi de la r\u00e9vision totale de la formation initiale dans les deux orientations boulangerie-p\u00e2tisserie et p\u00e2tisserie-confiserie a \u00e9t\u00e9 donn\u00e9 il y a pr\u00e8s d\u2019un an. Peter Signer, responsable de la formation en production au sein de la BCS, est satisfait de l\u2019avancement des travaux: \u00abLes participants font preuve d\u2019une grande discipline et les \u00e9changes sont vifs et fluides dans toutes les r\u00e9gions du pays.\u00bb<\/p>\n","protected":false},"author":5,"featured_media":120616,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41,47],"tags":[],"class_list":["post-120613","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-association","category-formation-releve"],"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>R\u00e9vision totale de la formation initiale en bonne voie | 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\/revision-totale-de-la-formation-initiale-en-bonne-voie-2\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"R\u00e9vision totale de la formation initiale en bonne voie\" \/>\n<meta property=\"og:description\" content=\"Le coup d\u2019envoi de la r\u00e9vision totale de la formation initiale dans les deux orientations boulangerie-p\u00e2tisserie et p\u00e2tisserie-confiserie a \u00e9t\u00e9 donn\u00e9 il y a pr\u00e8s d\u2019un an. Peter Signer, responsable de la formation en production au sein de la BCS, est satisfait de l\u2019avancement des travaux: \u00abLes participants font preuve d\u2019une grande discipline et les \u00e9changes sont vifs et fluides dans toutes les r\u00e9gions du pays.\u00bb\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/revision-totale-de-la-formation-initiale-en-bonne-voie-2\/\" \/>\n<meta property=\"og:site_name\" content=\"SBC\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/swissbaker.ch\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-27T06:33:19+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-05-27T09:19:52+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/05\/11_1_bildungsverordnung.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"712\" \/>\n\t<meta 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