{"id":159921,"date":"2026-03-05T11:43:01","date_gmt":"2026-03-05T10:43:01","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=159921"},"modified":"2026-03-05T15:52:12","modified_gmt":"2026-03-05T14:52:12","slug":"ecole-professionnelle-in-english-please","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/","title":{"rendered":"\u00c9cole professionnelle \u2013 in English please"},"content":{"rendered":"\n<p><strong>\u00abL&#8217;anglais est une langue utile\u00bb, estime Cora Bollier. Elle suit une formation de p\u00e2tissi\u00e8re-confiseuse et fr\u00e9quente \u00e0 cet effet une classe bilingue \u00e0 l&#8217;\u00e9cole professionnelle de Winterthour (ZH). Heureusement, son apprentissage ne se r\u00e9sume pas \u00e0 potasser du vocabulaire.<\/strong><\/p>\n\n\n\n<p>L&#8217;\u00e9cole professionnelle de Winterthour (BBW) offre aux apprentis et apprenties boulangers-p\u00e2tissiers, boulang\u00e8res-p\u00e2tissi\u00e8res, p\u00e2tissiers-confiseurs et p\u00e2tissi\u00e8res-confiseuses CFC la possibilit\u00e9 de suivre une formation g\u00e9n\u00e9rale bilingue. Une partie des cours de culture g\u00e9n\u00e9rale est dispens\u00e9e en anglais. Des contenus sp\u00e9cialis\u00e9s tels que la politique, l&#8217;\u00e9conomie ou le droit sont approfondis tant sur le plan linguistique que sur le fond.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-enseignement-bilingue-de-culture-generale\">Enseignement bilingue de culture g\u00e9n\u00e9rale<\/h2>\n\n\n\n<p>Lorsque j&#8217;ai postul\u00e9 pour un d\u2019apprentissage, on m&#8217;a rapidement expliqu\u00e9 qu&#8217;il existait une variante suppl\u00e9mentaire pour suivre les cours de culture g\u00e9n\u00e9rale dans cette profession: un m\u00e9lange d&#8217;allemand et d&#8217;anglais. J&#8217;ai trouv\u00e9 cette id\u00e9e excellente, car plusieurs personnes m&#8217;avaient d\u00e9j\u00e0 dit qu&#8217;elles avaient en grande partie d\u00e9sappris l&#8217;anglais pendant leur formation. Mais la raison principale \u00e9tait que j&#8217;aime beaucoup cette langue, qui est tr\u00e8s utile. Je me suis donc imm\u00e9diatement inscrite.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-en-classe\">En classe<\/h2>\n\n\n\n<p>Lors des premi\u00e8res le\u00e7ons, nous avons souvent pu commencer directement \u00e0 nous poser des questions en anglais par groupes de deux et \u00e0 y r\u00e9pondre mutuellement. Cela nous a non seulement aid\u00e9s \u00e0 nous habituer \u00e0 parler, mais aussi \u00e0 mieux faire connaissance. Nous avons ensuite travaill\u00e9 sur des fiches en lien avec des sujets d&#8217;actualit\u00e9. Con\u00e7ues pour un niveau B1, elles n\u2019ont pas pos\u00e9 de probl\u00e8me \u00e0 la majorit\u00e9 de la classe. De temps en temps, nous avons \u00e9galement pass\u00e9 de petits tests de vocabulaire portant sur une trentaine de mots \u00e0 chaque fois. Et l\u2019avantage, c\u2019est que nous n\u2019en avions jamais entendu parler \u00e0 l&#8217;\u00e9cole secondaire.<\/p>\n\n\n\n<p>En combinant la pratique professionnelle et l&#8217;enseignement bilingue, nous avons \u00e9largi nos perspectives \u00e9ducatives et professionnelles. \u00c0 la fin des trois ans, il est par ailleurs possible de r\u00e9aliser un petit travail d&#8217;approfondissement suppl\u00e9mentaire en anglais afin d&#8217;obtenir un certificat.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-voyage-d-etude-et-fin-de-formation\">Voyage d&#8217;\u00e9tude et fin de formation<\/h2>\n\n\n\n<p>La formation g\u00e9n\u00e9rale bilingue favorise les comp\u00e9tences linguistiques et la capacit\u00e9 de communication. Les m\u00e9tiers de la boulangerie-p\u00e2tisserie-confiserie prennent une dimension de plus en plus internationale. Il est donc clairement profitable de pouvoir communiquer en anglais avec la client\u00e8le, les fournisseurs ou les coll\u00e8gues. Pendant la formation, un s\u00e9jour de deux semaines \u00e0 l&#8217;\u00e9tranger est propos\u00e9, g\u00e9n\u00e9ralement \u00e0 Shrewsbury (GB). Gr\u00e2ce \u00e0 ce s\u00e9jour dans le coll\u00e8ge de cette localit\u00e9, notre vocabulaire s\u2019est enrichi de termes cruciaux pour le travail en cuisine.<\/p>\n\n\n\n<p>Vers la fin de la deuxi\u00e8me ann\u00e9e d&#8217;apprentissage, nous avons r\u00e9dig\u00e9 un travail d&#8217;approfondissement \u00e0 titre d&#8217;essai, avec deux des cinq pages de la partie principale en anglais. Plus tard, pour le travail d&#8217;approfondissement d\u00e9finitif, tout doit cependant \u00eatre libell\u00e9 en allemand, sachant que l\u2019examen final est \u00e9galement bas\u00e9 sur cette langue. Il est toutefois possible de r\u00e9aliser un deuxi\u00e8me travail \u00e9crit (written assignment) plus court, d\u2019une longueur de trois \u00e0 quatre pages, en anglais. De plus, nous pouvons \u00e9galement passer un autre petit examen final bilingue de culture g\u00e9n\u00e9rale. Si l&#8217;on r\u00e9ussit ces deux \u00e9preuves, on obtient en effet un certificat qui peut \u00eatre utile pour postuler \u00e0 un emploi \u00e0 l&#8217;\u00e9tranger.<\/p>\n\n\n\n<p class=\"has-text-align-right\"><em>Cora Bollier<\/em><br><sup><em>Photo: ldd<\/em><\/sup><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-cora-bollier\"><strong>Cora Bollier<\/strong><\/h2>\n\n\n\n<p>Cora Bollier a commenc\u00e9 sa formation de p\u00e2tissi\u00e8re-confiseuse en 2023, &nbsp;\u00e0 la B\u00e4ckerei Conditorei Confiserie Pfyl, \u00e0 Hedingen (ZH). Outre la classe bilingue de la BBW, elle a \u00e9galement suivi, durant son apprentissage, des cours sp\u00e9cialis\u00e9s dans l&#8217;art du chocolat, du massepain et du sucre. Elle se pr\u00e9pare actuellement \u00e0 ses examens finaux, qui auront lieu dans les mois \u00e0 venir. &nbsp;<\/p>\n\n\n\n<p><a id=\"_msocom_1\"><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00abL&#8217;anglais est une langue utile\u00bb, estime Cora Bollier. Elle suit une formation de p\u00e2tissi\u00e8re-confiseuse et fr\u00e9quente \u00e0 cet effet une classe bilingue \u00e0 l&#8217;\u00e9cole professionnelle de Winterthour (ZH). Heureusement, son apprentissage ne se r\u00e9sume pas \u00e0 potasser du vocabulaire.<\/p>\n","protected":false},"author":5,"featured_media":159933,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-159921","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>\u00c9cole professionnelle \u2013 in English please | SBC<\/title>\n<meta name=\"description\" content=\"\u00abL&#039;anglais est une langue utile\u00bb, estime Cora Bollier. Elle suit une formation de p\u00e2tissi\u00e8re-confiseuse et fr\u00e9quente \u00e0 cet effet une classe bilingue \u00e0 l&#039;\u00e9cole professionnelle de Winterthour (ZH).\" \/>\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\/ecole-professionnelle-in-english-please\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c9cole professionnelle \u2013 in English please\" \/>\n<meta property=\"og:description\" content=\"\u00abL&#039;anglais est une langue utile\u00bb, estime Cora Bollier. Elle suit une formation de p\u00e2tissi\u00e8re-confiseuse et fr\u00e9quente \u00e0 cet effet une classe bilingue \u00e0 l&#039;\u00e9cole professionnelle de Winterthour (ZH).\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/\" \/>\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=\"2026-03-05T10:43:01+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-05T14:52:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/03\/cora_bollier_2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"712\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Simon Nussbaum\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@ch_swissbaker\" \/>\n<meta name=\"twitter:site\" content=\"@ch_swissbaker\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Simon Nussbaum\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/\"},\"author\":{\"name\":\"Simon Nussbaum\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/74bd327b08c18ca6042c02ff6f0ed5e2\"},\"headline\":\"\u00c9cole professionnelle \u2013 in English please\",\"datePublished\":\"2026-03-05T10:43:01+00:00\",\"dateModified\":\"2026-03-05T14:52:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/\"},\"wordCount\":674,\"publisher\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/03\/cora_bollier_2.jpg\",\"articleSection\":[\"Our Future\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/\",\"url\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/\",\"name\":\"\u00c9cole professionnelle \u2013 in English please | SBC\",\"isPartOf\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/03\/cora_bollier_2.jpg\",\"datePublished\":\"2026-03-05T10:43:01+00:00\",\"dateModified\":\"2026-03-05T14:52:12+00:00\",\"description\":\"\u00abL'anglais est une langue utile\u00bb, estime Cora Bollier. Elle suit une formation de p\u00e2tissi\u00e8re-confiseuse et fr\u00e9quente \u00e0 cet effet une classe bilingue \u00e0 l'\u00e9cole professionnelle de Winterthour (ZH).\",\"breadcrumb\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/#primaryimage\",\"url\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/03\/cora_bollier_2.jpg\",\"contentUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/03\/cora_bollier_2.jpg\",\"width\":1200,\"height\":712},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"\",\"item\":\"https:\/\/swissbaker.ch\/fr\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Our Future\",\"item\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/category\/our-future-fr\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"\u00c9cole professionnelle \u2013 in English please\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#website\",\"url\":\"https:\/\/swissbaker.ch\/fr\/\",\"name\":\"SBC\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/swissbaker.ch\/fr\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\",\"name\":\"Schweizerischer B\u00e4cker-Confiseurmeister-Verband\",\"url\":\"https:\/\/swissbaker.ch\/fr\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg\",\"contentUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg\",\"width\":512,\"height\":512,\"caption\":\"Schweizerischer B\u00e4cker-Confiseurmeister-Verband\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/swissbaker.ch\",\"https:\/\/x.com\/ch_swissbaker\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/74bd327b08c18ca6042c02ff6f0ed5e2\",\"name\":\"Simon Nussbaum\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/df0eced3bb556c806cb760cf503ade1ed1df25b4104d80d6fd28d93a9509aa12?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/df0eced3bb556c806cb760cf503ade1ed1df25b4104d80d6fd28d93a9509aa12?s=96&d=mm&r=g\",\"caption\":\"Simon Nussbaum\"},\"url\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/simon-nussbaum\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"\u00c9cole professionnelle \u2013 in English please | SBC","description":"\u00abL'anglais est une langue utile\u00bb, estime Cora Bollier. Elle suit une formation de p\u00e2tissi\u00e8re-confiseuse et fr\u00e9quente \u00e0 cet effet une classe bilingue \u00e0 l'\u00e9cole professionnelle de Winterthour (ZH).","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/","og_locale":"fr_FR","og_type":"article","og_title":"\u00c9cole professionnelle \u2013 in English please","og_description":"\u00abL'anglais est une langue utile\u00bb, estime Cora Bollier. Elle suit une formation de p\u00e2tissi\u00e8re-confiseuse et fr\u00e9quente \u00e0 cet effet une classe bilingue \u00e0 l'\u00e9cole professionnelle de Winterthour (ZH).","og_url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/","og_site_name":"SBC","article_publisher":"https:\/\/www.facebook.com\/swissbaker.ch","article_published_time":"2026-03-05T10:43:01+00:00","article_modified_time":"2026-03-05T14:52:12+00:00","og_image":[{"width":1200,"height":712,"url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/03\/cora_bollier_2.jpg","type":"image\/jpeg"}],"author":"Simon Nussbaum","twitter_card":"summary_large_image","twitter_creator":"@ch_swissbaker","twitter_site":"@ch_swissbaker","twitter_misc":{"Written by":"Simon Nussbaum","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/#article","isPartOf":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/"},"author":{"name":"Simon Nussbaum","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/74bd327b08c18ca6042c02ff6f0ed5e2"},"headline":"\u00c9cole professionnelle \u2013 in English please","datePublished":"2026-03-05T10:43:01+00:00","dateModified":"2026-03-05T14:52:12+00:00","mainEntityOfPage":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/"},"wordCount":674,"publisher":{"@id":"https:\/\/swissbaker.ch\/fr\/#organization"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/#primaryimage"},"thumbnailUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/03\/cora_bollier_2.jpg","articleSection":["Our Future"],"inLanguage":"fr-FR"},{"@type":"WebPage","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/","url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/","name":"\u00c9cole professionnelle \u2013 in English please | SBC","isPartOf":{"@id":"https:\/\/swissbaker.ch\/fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/#primaryimage"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/#primaryimage"},"thumbnailUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/03\/cora_bollier_2.jpg","datePublished":"2026-03-05T10:43:01+00:00","dateModified":"2026-03-05T14:52:12+00:00","description":"\u00abL'anglais est une langue utile\u00bb, estime Cora Bollier. Elle suit une formation de p\u00e2tissi\u00e8re-confiseuse et fr\u00e9quente \u00e0 cet effet une classe bilingue \u00e0 l'\u00e9cole professionnelle de Winterthour (ZH).","breadcrumb":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/#primaryimage","url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/03\/cora_bollier_2.jpg","contentUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/03\/cora_bollier_2.jpg","width":1200,"height":712},{"@type":"BreadcrumbList","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ecole-professionnelle-in-english-please\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"","item":"https:\/\/swissbaker.ch\/fr\/"},{"@type":"ListItem","position":2,"name":"Our Future","item":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/category\/our-future-fr\/"},{"@type":"ListItem","position":3,"name":"\u00c9cole professionnelle \u2013 in English please"}]},{"@type":"WebSite","@id":"https:\/\/swissbaker.ch\/fr\/#website","url":"https:\/\/swissbaker.ch\/fr\/","name":"SBC","description":"","publisher":{"@id":"https:\/\/swissbaker.ch\/fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/swissbaker.ch\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/swissbaker.ch\/fr\/#organization","name":"Schweizerischer B\u00e4cker-Confiseurmeister-Verband","url":"https:\/\/swissbaker.ch\/fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/","url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg","contentUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg","width":512,"height":512,"caption":"Schweizerischer B\u00e4cker-Confiseurmeister-Verband"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/swissbaker.ch","https:\/\/x.com\/ch_swissbaker"]},{"@type":"Person","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/74bd327b08c18ca6042c02ff6f0ed5e2","name":"Simon Nussbaum","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/df0eced3bb556c806cb760cf503ade1ed1df25b4104d80d6fd28d93a9509aa12?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/df0eced3bb556c806cb760cf503ade1ed1df25b4104d80d6fd28d93a9509aa12?s=96&d=mm&r=g","caption":"Simon Nussbaum"},"url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/simon-nussbaum\/"}]}},"_links":{"self":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/posts\/159921","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/comments?post=159921"}],"version-history":[{"count":0,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/posts\/159921\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/media\/159933"}],"wp:attachment":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/media?parent=159921"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/categories?post=159921"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/tags?post=159921"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}