{"id":160075,"date":"2026-03-11T13:33:29","date_gmt":"2026-03-11T12:33:29","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=160075"},"modified":"2026-03-17T13:43:58","modified_gmt":"2026-03-17T12:43:58","slug":"lavis-des-membres-est-sollicite","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/lavis-des-membres-est-sollicite\/","title":{"rendered":"L\u2019avis des membres est sollicit\u00e9"},"content":{"rendered":"\n<p><strong>La consultation interne de la branche concernant la r\u00e9vision totale de la formation initiale en production (2030-2045) se d\u00e9roulera du 15\u202fmars au 15\u202favril. Les membres de la BCS sont invit\u00e9s \u00e0 saisir cette occasion et \u00e0 participer \u00e0 l\u2019enqu\u00eate.<\/strong><\/p>\n\n\n\n<p>Dans le cadre de cette r\u00e9vision totale, les groupes de travail ont effectu\u00e9 un travail intensif. Avant que le projet ne soit soumis au vote des d\u00e9l\u00e9gu\u00e9s lors du congr\u00e8s de la BCS le 9\u202fjuin, les membres ont la possibilit\u00e9 d\u2019exprimer leur avis.<\/p>\n\n\n\n<p>Le questionnaire relatif \u00e0 la consultation interne de la branche sur la r\u00e9vision totale du CFC de boulang\u00e8re-confiseuse et boulanger-confiseur sera publi\u00e9 dans la newsletter du 19\u202fmars. <\/p>\n\n\n\n<p>Il sera disponible \u00e0 l\u2019adresse <a href=\"http:\/\/richemont.link\/reforme2028\" target=\"_blank\" rel=\"noreferrer noopener\">richemont.link\/reforme2028<\/a> \u00e0 partir de la mi-mars. <\/p>\n\n\n\n<p class=\"has-text-align-right\"><em>BCS<br><sup>Photo: Richemont Fachschule<\/sup><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La consultation interne de la branche concernant la r\u00e9vision totale de la formation initiale en production (2030-2045) se d\u00e9roulera du 15\u202fmars au 15\u202favril. Les membres de la BCS sont invit\u00e9s \u00e0 saisir cette occasion et \u00e0 participer \u00e0 l\u2019enqu\u00eate.<\/p>\n","protected":false},"author":5,"featured_media":160071,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41,47],"tags":[],"class_list":["post-160075","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>L\u2019avis des membres est sollicit\u00e9 | 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\/lavis-des-membres-est-sollicite\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"L\u2019avis des membres est sollicit\u00e9\" \/>\n<meta property=\"og:description\" content=\"La consultation interne de la branche concernant la r\u00e9vision totale de la formation initiale en production (2030-2045) se d\u00e9roulera du 15\u202fmars au 15\u202favril. 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