{"id":121867,"date":"2025-06-18T15:06:03","date_gmt":"2025-06-18T13:06:03","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=121867"},"modified":"2025-06-19T13:54:26","modified_gmt":"2025-06-19T11:54:26","slug":"une-ceremonie-de-cloture-solennelle","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-ceremonie-de-cloture-solennelle\/","title":{"rendered":"Une c\u00e9r\u00e9monie de cl\u00f4ture solennelle"},"content":{"rendered":"\n<p><strong>Le 14&nbsp;juin, la c\u00e9r\u00e9monie de cl\u00f4ture de l&#8217;examen professionnel s&#8217;est d\u00e9roul\u00e9e \u00e0 l&#8217;Ecole professionnelle Richemont de Lucerne. \u00c0 cette occasion, la branche a rendu hommage aux dipl\u00f4m\u00e9s et dipl\u00f4m\u00e9es pour leurs excellentes performances lors d&#8217;une c\u00e9r\u00e9monie solennelle.<\/strong><\/p>\n\n\n\n<p>La p\u00e9riode de pr\u00e9paration intensive a d\u00e9but\u00e9 en avril 2023 avec l&#8217;arriv\u00e9e des premiers participants et participantes \u00e0 Yverdon-les-Bains (VD), puis en ao\u00fbt de la m\u00eame ann\u00e9e avec ceux et celles de Lucerne. Les examens, qui se sont \u00e9tal\u00e9s sur plusieurs mois, ont d\u00e9but\u00e9 avec les \u00e9preuves pratiques dans le domaine du commerce de d\u00e9tail \u00e0 l&#8217;\u00e9t\u00e9 2024, suivies des \u00e9preuves th\u00e9oriques en novembre de la m\u00eame ann\u00e9e, et se sont achev\u00e9s avec les \u00e9preuves pratiques dans le domaine de la production entre janvier et mars 2025.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-une-periode-de-preparation-intensive\">Une p\u00e9riode de pr\u00e9paration intensive<\/h2>\n\n\n\n<p>Apr\u00e8s cette p\u00e9riode de pr\u00e9paration et d&#8217;examens exigeante, la joie d&#8217;avoir atteint l&#8217;objectif \u00e9tait grande. Les dipl\u00f4m\u00e9s et dipl\u00f4m\u00e9es ont \u00e9t\u00e9 f\u00eat\u00e9s comme il se doit dans un cadre festif. Leurs performances ont \u00e9t\u00e9 salu\u00e9es notamment par Silvan Hotz, pr\u00e9sident de l\u2019Association suisse des patrons boulangers-confiseurs (BCS), Justine Froidevaux, responsable de la formation de l&#8217;association romande (ARABPC), Lisa Frunz, responsable du commerce de d\u00e9tail au sein de la BCS, Peter Signer, responsable de la production au sein de la BCS et pr\u00e9sident de la commission EPS, S\u00e9bastien Knecht, responsable de Richemont Romandie, ainsi que Reto Fries, directeur de l&#8217;Ecole professionnelle Richemont.&nbsp;<\/p>\n\n\n\n<p>La c\u00e9r\u00e9monie de cl\u00f4ture a \u00e9t\u00e9 l&#8217;occasion non seulement de rendre hommage aux participants et participantes et de les remercier, mais aussi d&#8217;\u00e9changer au sein de la branche et de nouer de pr\u00e9cieux contacts professionnels. Elle a constitu\u00e9 une conclusion digne de cet examen professionnel et une \u00e9tape importante dans la vie professionnelle des dipl\u00f4m\u00e9s et dipl\u00f4m\u00e9es.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-les-diplomes-et-diplomees\">Les dipl\u00f4m\u00e9s et dipl\u00f4m\u00e9es<\/h2>\n\n\n\n<p>Lors de la c\u00e9r\u00e9monie de cl\u00f4ture, de nombreux candidats et candidats ont re\u00e7u leur brevet bien m\u00e9rit\u00e9.<\/p>\n\n\n\n<p>Dans l\u2019orientation <strong>p\u00e2tisserie-confiserie<\/strong> <strong>en Suisse romande<\/strong>, les dipl\u00f4m\u00e9s et dipl\u00f4m\u00e9es suivants ont obtenu le brevet f\u00e9d\u00e9ral de chef boulanger-p\u00e2tissier-confiseur\/cheffe boulang\u00e8re-p\u00e2tissi\u00e8re-confiseuse:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Beatriz Pires Martins<\/li>\n\n\n\n<li>S\u00e9bastien Maniak<\/li>\n\n\n\n<li>Carmen Defferrard<\/li>\n\n\n\n<li>Mariya De Araujo Martins De Souza<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"678\" src=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/06\/absolventinnen-romandie-1024x678.jpg\" alt=\"\" class=\"wp-image-121627\" srcset=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/06\/absolventinnen-romandie-1024x678.jpg 1024w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/06\/absolventinnen-romandie-768x509.jpg 768w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/06\/absolventinnen-romandie-1536x1018.jpg 1536w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/06\/absolventinnen-romandie.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><em>d.g.: Peter Signer, chef de la formation BCS; Silvan Hotz, pr\u00e9sident BCS; Justine Froidevaux, responsable de la formation de l&#8217;ARABPC; <strong>S\u00e9bastien Maniak; Mariya De Araujo Martins De Souza; Carmen Defferrard; Beatriz Pires Martins;<\/strong> S\u00e9bastien Knecht, Richemont Romandie<\/em><\/figcaption><\/figure>\n\n\n\n<p>Les personnes suivantes sont devenues <strong>sp\u00e9cialistes de branche en boulangerie-p\u00e2tisserie-confiserie<\/strong>:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Selina Giger<\/li>\n\n\n\n<li>Patricia Schwegler<\/li>\n\n\n\n<li>Simona Peter<\/li>\n\n\n\n<li>Petra Dober (ne figurant pas sur la photo de groupe)<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/06\/absolventinnen-detailhandel-1024x683.jpg\" alt=\"\" class=\"wp-image-121625\" srcset=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/06\/absolventinnen-detailhandel-1024x683.jpg 1024w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/06\/absolventinnen-detailhandel-768x512.jpg 768w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/06\/absolventinnen-detailhandel-1536x1024.jpg 1536w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/06\/absolventinnen-detailhandel.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><em>d.g.: Peter Signer, chef de la formation BCS; Silvan Hotz, pr\u00e9sident BCS; <strong>Patricia Schwegler; Simona Peter; Selina Giger; <\/strong>Lisa Frunz, r\u00e9sponsable commerce de d\u00e9tail BCS;<br>Ne figure pas sur le photo: <strong>Petra Dober<\/strong><\/em><\/figcaption><\/figure>\n\n\n\n<p>Le brevet f\u00e9d\u00e9ral de chef boulanger-p\u00e2tissier-confiseur\/cheffe boulang\u00e8re-p\u00e2tissi\u00e8re-confiseuse dans l\u2019orientation <strong>boulangerie-p\u00e2tisserie<\/strong> a \u00e9t\u00e9 d\u00e9cern\u00e9 aux personnes suivantes de Suisse al\u00e9manique:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Hannah Baur<\/li>\n\n\n\n<li>Vera Moser<\/li>\n\n\n\n<li>Omer Serifovic<\/li>\n\n\n\n<li>Michael Wegmann (avec la meilleure note de 5,5)<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/06\/baeckerei-konditorei-1024x683.jpg\" alt=\"\" class=\"wp-image-121633\" srcset=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/06\/baeckerei-konditorei-1024x683.jpg 1024w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/06\/baeckerei-konditorei-768x512.jpg 768w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/06\/baeckerei-konditorei-1536x1024.jpg 1536w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/06\/baeckerei-konditorei.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><em>d.g.: Reto Fries, directeur Richemont; <strong>Hannah Baur; Vera Moser; Omer Serifovic; Michael Wegmann<\/strong><\/em><\/figcaption><\/figure>\n\n\n\n<p>Dans l\u2019orientation <strong>p\u00e2tisserie-confiserie<\/strong>, les dipl\u00f4m\u00e9es suivantes ont \u00e9t\u00e9 r\u00e9compens\u00e9es:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Nina Schild<\/li>\n\n\n\n<li>Silvia Sch\u00fctz<\/li>\n\n\n\n<li>Manuela Schwab<\/li>\n\n\n\n<li>Nana Tr\u00fcssel<\/li>\n\n\n\n<li>Aline Dormann (avec la meilleure note de 5,3)<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"686\" src=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/06\/absolventen-konditorei-confiserie-1024x686.jpg\" alt=\"\" class=\"wp-image-121623\" srcset=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/06\/absolventen-konditorei-confiserie-1024x686.jpg 1024w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/06\/absolventen-konditorei-confiserie-768x514.jpg 768w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/06\/absolventen-konditorei-confiserie-1536x1029.jpg 1536w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/06\/absolventen-konditorei-confiserie.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><em>d.g.: Silvan Hotz, pr\u00e9sident BSC; <strong>Nana Tr\u00fcssel; Nina Schild; Aline Dormann; Manuela Schwab; Silvia Sch\u00fctz<\/strong>; Peter Signer, chef de la formation BCS<\/em><\/figcaption><\/figure>\n\n\n\n<p>Des applaudissements particuliers ont \u00e9galement \u00e9t\u00e9 r\u00e9serv\u00e9s \u00e0 celles et ceux qui ont r\u00e9ussi les examens lors de leur deuxi\u00e8me tentative. \u00abCelles et ceux qui tombent, se rel\u00e8vent et recommencent m\u00e9ritent un grand respect\u00bb, a d\u00e9clar\u00e9 Reto Fries, directeur de l&#8217;Ecole professionnelle Richemont, en rendant hommage \u00e0 leur performance.<\/p>\n\n\n\n<p>Des remerciements tout aussi chaleureux ont \u00e9t\u00e9 adress\u00e9s \u00e0 toute l&#8217;\u00e9quipe Richemont, aux entreprises, aux experts et expertes des examens ainsi qu&#8217;aux sponsors qui, gr\u00e2ce \u00e0 leur engagement, ont rendu possible la tenue de l&#8217;examen professionnel.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-perspectives\">Perspectives<\/h2>\n\n\n\n<p>Apr\u00e8s la f\u00eate, place \u00e0 la f\u00eate: douze autres candidats et candidates sont actuellement en phase finale de pr\u00e9paration. &nbsp;<\/p>\n\n\n\n<p class=\"has-text-align-right\"><em>Markus Zimmerli<\/em><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p>La prochaine session de formation d\u00e9butera le 4 ao\u00fbt 2025. Les personnes int\u00e9ress\u00e9es peuvent s&#8217;inscrire d\u00e8s maintenant ou contacter directement Markus Zimmerli (<a href=\"mailto:zimmerli@richemont.swiss\">zimmerli@richemont.swiss<\/a> ou t\u00e9l. 041 375 85 59). <a href=\"https:\/\/richemont.swiss\/event\/vorbereitungskurs-bp-fuer-alle-fachrichtungen-teil-1-9\">Informations et inscriptions<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le 14\u00a0juin, la c\u00e9r\u00e9monie de cl\u00f4ture de l&#8217;examen professionnel s&#8217;est d\u00e9roul\u00e9e \u00e0 l&#8217;Ecole professionnelle Richemont de Lucerne. \u00c0 cette occasion, la branche a rendu hommage aux dipl\u00f4m\u00e9s et dipl\u00f4m\u00e9es pour leurs excellentes performances lors d&#8217;une c\u00e9r\u00e9monie solennelle.<\/p>\n","protected":false},"author":5,"featured_media":121629,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[46,47],"tags":[],"class_list":["post-121867","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-evenement","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>Une c\u00e9r\u00e9monie de cl\u00f4ture solennelle | 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\/une-ceremonie-de-cloture-solennelle\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" 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