{"id":161792,"date":"2026-05-07T14:41:41","date_gmt":"2026-05-07T12:41:41","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=161792"},"modified":"2026-05-07T15:05:19","modified_gmt":"2026-05-07T13:05:19","slug":"fribourg-des-assises-en-deux-tempsentre-formation-et-hommage","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/fribourg-des-assises-en-deux-tempsentre-formation-et-hommage\/","title":{"rendered":"Fribourg: Des assises en deux tempsentre formation et hommage"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Les boulangers-confiseurs fribourgeois ont tenu des assises en deux parties, la semaine derni\u00e8re en Gruy\u00e8re: une premi\u00e8re r\u00e9serv\u00e9e aux membres actifs et une seconde ouverte aux invit\u00e9s. Formation, \u00e9lection d\u2019un membre du comit\u00e9 et hommage surprise \u00e0 Catherine Oberson ont marqu\u00e9 la r\u00e9union annuelle.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vingt-trois boulangers-confiseurs fribourgeois avec commerce ont particip\u00e9 \u00e0 l\u2019assembl\u00e9e g\u00e9n\u00e9rale de leur association, le 30 avril sur les hauts de Broc (FR). A cette occasion, le comit\u00e9 a modifi\u00e9 le fonctionnement de ces r\u00e9unions annuelles. Elles se composeront dor\u00e9navant de deux parties: une premi\u00e8re en pr\u00e9sence des membres actifs et une seconde avec les invit\u00e9s. \u00abIl est important que chacun puisse se sentir libre de prendre la parole. Une association ce n\u2019est pas juste un comit\u00e9 qui parle, c\u2019est un groupe qui \u00e9change. (\u2026) L\u2019id\u00e9e est d\u2019aller \u00e0 l\u2019essentiel pour garder du temps pour \u00e9changer avec vous autour de points cl\u00e9s\u00bb, a expliqu\u00e9 le pr\u00e9sident Mathieu Walther.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-formation-au-coeur-des-preoccupations\">Formation au c\u0153ur des pr\u00e9occupations<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Parmi les th\u00e8mes abord\u00e9s, l\u2019\u00e9volution de la formation en faisait partie. Cheffe experte du commerce de d\u00e9tail en boulangerie confiserie, Ang\u00e9lique Januzzo a annonc\u00e9, non sans fiert\u00e9, que dix apprentis se pr\u00e9sentaient aux examens: \u00abAu-del\u00e0 des chiffres, il y a une vraie opportunit\u00e9. S\u2019ils r\u00e9ussissent, ce sont dix personnes qualifi\u00e9es que nous aurons la chance de pouvoir garder dans nos entreprises. Mobilisons-nous pour les accompagner jusqu\u2019au bout et surtout pour leur donner l\u2019envie de rester. Ce sont eux qui deviendront demain peut-\u00eatre formateurs et assureront la rel\u00e8ve de notre m\u00e9tier.\u00bb Mme Januzzo a salu\u00e9 et remerci\u00e9 les entreprises qui se sont particuli\u00e8rement engag\u00e9es pour la formation de la rel\u00e8ve.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En production, la situation des personnes en formation est jug\u00e9e de \u00abpr\u00e9occupante\u00bb, selon Richard Uldry, pr\u00e9sident de la commission d\u2019apprentissage et responsable de la formation professionnelle boulangers-confiseurs. A la rentr\u00e9e 2025, le canton comptait 86 CFC et trois AFP. Les contrats valid\u00e9s pour 2026 se r\u00e9partissent ainsi: trois boulangers-p\u00e2tissiers et un p\u00e2tissier-confiseur de 1<sup>re<\/sup> ann\u00e9e, quatre contrats de compl\u00e9ment confiserie (1 an) et deux contrats de compl\u00e9ment confiserie (2 ans).\u00bb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A la suite du choix de plusieurs entreprises de ne plus former, M. Uldry s\u2019interroge sur l\u2019avenir de la formation. Une d\u00e9l\u00e9gation du comit\u00e9 s\u2019est rendue \u00e0 Sion pour d\u00e9couvrir la formation en \u00e9cole compl\u00e9t\u00e9e par des stages durant la premi\u00e8re ann\u00e9e d\u2019apprentissage. \u00abCette approche pourrait constituer une piste int\u00e9ressante \u00e0 explorer.\u00bb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hormis les comptes, l\u2019assembl\u00e9e a \u00e9galement accept\u00e9 \u00e0 l\u2019unanimit\u00e9 Pascal Maudry (Suard SA, Givisiez) comme nouveau membre du comit\u00e9 cantonal. Il succ\u00e8de \u00e0 Reynald Grangier. Actif depuis 2007, ce dernier a souhait\u00e9 \u00eatre d\u00e9charg\u00e9 de ses fonctions. A pr\u00e9ciser que le renouvellement des mandats des membres du comit\u00e9 aura lieu l\u2019ann\u00e9e prochaine.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-honneurs-et-surprise\">Honneurs et surprise<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">En deuxi\u00e8me partie, l\u2019association a profit\u00e9 de la pr\u00e9sence des invit\u00e9s pour promouvoir la formation et distinguer des repr\u00e9sentants d\u2019une rel\u00e8ve prometteuse. Parmi eux figuraient Julien Longchamps (meilleur apprenti boulangerie et participant au SwissSkills), L\u00e9o Luyet (meilleur apprenti confiserie), Sabdi Gomez et Celine Aebi (Finale romande des meilleurs jeunes confiseurs), Carmen Defferrard (laur\u00e9at du brevet f\u00e9d\u00e9ral), Amandine Delessert (laur\u00e9ate du brevet f\u00e9d\u00e9ral), Samuel Oberson (laur\u00e9at du brevet f\u00e9d\u00e9ral) et Damen Sauvageat (laur\u00e9at du brevet f\u00e9d\u00e9ral).<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"643\" src=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/05\/ag_fribourg_oberson-1024x643.jpg\" alt=\"\" class=\"wp-image-161790\" srcset=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/05\/ag_fribourg_oberson-1024x643.jpg 1024w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/05\/ag_fribourg_oberson-768x483.jpg 768w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/05\/ag_fribourg_oberson.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><em>Catherine Oberson entour\u00e9e de Rolf Wehren et de Marie Glasson <\/em><\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Toutefois, le moment fort de cette seconde moiti\u00e9 a sans nul doute \u00e9t\u00e9 l\u2019hommage surprise rendu \u00e0 Catherine Oberson, notamment par ses amis Marie Glasson, cheffe de secteur au Service de la formation professionnelle, et Rolf Wehren, directeur de l\u2019Ecole professionnelle artisanale et industrielle. Apr\u00e8s 35 ans d\u2019activit\u00e9, la secr\u00e9taire de l\u2019association, v\u00e9ritable figure de celle-ci, a particip\u00e9 \u00e0 sa derni\u00e8re assembl\u00e9e g\u00e9n\u00e9rale. Une chanson interpr\u00e9t\u00e9e \u00e0 la guitare par Richard Uldry et reprise en ch\u0153ur par les participants a cl\u00f4tur\u00e9 en \u00e9motion la partie officielle. Les \u00e9changes se sont ensuite prolong\u00e9s autour d\u2019un ap\u00e9ritif d\u00eenatoire.<\/p>\n\n\n\n<p class=\"has-text-align-right wp-block-paragraph\"><em>Texte et photos: Johann Ruppen<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Les boulangers-confiseurs fribourgeois ont tenu des assises en deux parties, la semaine derni\u00e8re en Gruy\u00e8re\u2009: une premi\u00e8re r\u00e9serv\u00e9e aux membres actifs et une seconde ouverte aux invit\u00e9s. Formation, \u00e9lection d\u2019un membre du comit\u00e9 et hommage surprise \u00e0 Catherine Oberson ont marqu\u00e9 la r\u00e9union annuelle.<\/p>\n","protected":false},"author":5,"featured_media":161784,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40],"tags":[],"class_list":["post-161792","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-des-cantons"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.0 (Yoast SEO v28.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Fribourg: Des assises en deux tempsentre formation et hommage | 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\/fribourg-des-assises-en-deux-tempsentre-formation-et-hommage\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fribourg: Des assises en deux tempsentre formation et hommage\" \/>\n<meta property=\"og:description\" content=\"Les boulangers-confiseurs fribourgeois ont tenu des assises en deux parties, la semaine derni\u00e8re en Gruy\u00e8re\u2009: une premi\u00e8re r\u00e9serv\u00e9e aux membres actifs et une seconde ouverte aux invit\u00e9s. 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