{"id":163656,"date":"2026-06-17T11:21:11","date_gmt":"2026-06-17T09:21:11","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=163656"},"modified":"2026-06-18T14:30:14","modified_gmt":"2026-06-18T12:30:14","slug":"reussite-de-lexamen-professionnel","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/reussite-de-lexamen-professionnel\/","title":{"rendered":"Cl\u00f4ture en beaut\u00e9 pour douze professionnels"},"content":{"rendered":"\n<p><strong>La c\u00e9r\u00e9monie de cl\u00f4ture de l\u2019examen professionnel s&#8217;est tenue le 13 juin \u00e0 l&#8217;\u00c9cole professionnelle Richemont de Lucerne. \u00c0 cette occasion, les dipl\u00f4m\u00e9es et les dipl\u00f4m\u00e9s se sont vu remettre leur brevet f\u00e9d\u00e9ral.<\/strong><\/p>\n\n\n\n<p>Cette ann\u00e9e, douze candidates et candidats ont eu le grand plaisir de recevoir leur brevet f\u00e9d\u00e9ral dans les orientations boulangerie-p\u00e2tisserie, p\u00e2tisserie-confiserie, ainsi que sp\u00e9cialiste de la branche boulangerie-p\u00e2tisserie-confiserie.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-une-preparation-exigeante-couronnee-de-succes\">Une pr\u00e9paration exigeante couronn\u00e9e de succ\u00e8s<\/h2>\n\n\n\n<p>La formation pr\u00e9paratoire a d\u00e9but\u00e9 en ao\u00fbt 2024 \u00e0 Lucerne et s\u2019est poursuivie jusqu\u2019\u00e0 l\u2019\u00e9t\u00e9 2025. Les examens se sont ensuite d\u00e9roul\u00e9s sur plusieurs mois: l\u2019examen pratique dans le domaine du commerce de d\u00e9tail a eu lieu durant l\u2019\u00e9t\u00e9 2025, les examens th\u00e9oriques se sont tenus en novembre 2025, puis les examens pratiques de production ont \u00e9t\u00e9 organis\u00e9s entre janvier et mars 2026.<\/p>\n\n\n\n<p>Lors de la c\u00e9r\u00e9monie de cl\u00f4ture, les performances des candidates et des candidats ont \u00e9t\u00e9 salu\u00e9es dans une ambiance festive. Dans l\u2019orientation boulangerie-p\u00e2tisserie, Josua Menzi a obtenu la meilleure note avec une moyenne de 5,1. Dans l\u2019orientation p\u00e2tisserie-confiserie, Valentina Bubba s\u2019est distingu\u00e9e avec la meilleure note, soit 4,9.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-prendre-ses-responsabilites\">Prendre ses responsabilit\u00e9s<\/h2>\n\n\n\n<p>Dans son allocution, le pr\u00e9sident de la BCS, Silvan Hotz, a soulign\u00e9 l\u2019importance pour les entreprises de la branche de pouvoir compter sur du personnel qualifi\u00e9. Fort de sa propre exp\u00e9rience, il a rappel\u00e9 que le secteur a besoin de \u00abprofessionnels motiv\u00e9s, engag\u00e9s et bien form\u00e9s\u00bb. Il a \u00e9galement encourag\u00e9 les dipl\u00f4m\u00e9\u00b7es \u00e0 transmettre leurs connaissances et leur savoir-faire, tout en assumant davantage de responsabilit\u00e9s au sein de leurs \u00e9quipes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-les-diplomees-et-les-diplomes\">Les dipl\u00f4m\u00e9es et les dipl\u00f4m\u00e9s<\/h2>\n\n\n\n<p>En Suisse romande,<strong>Henry Nicolas <\/strong>et <strong>Eliott Neuhaus <\/strong>ont obtenu le brevet f\u00e9d\u00e9ral de chef boulanger-p\u00e2tissier-confiseur dans l\u2019orientation p\u00e2tisserie-confiserie.<\/p>\n\n\n\n<p><strong>Olivier Favre <\/strong>a quant \u00e0 lui d\u00e9croch\u00e9 le brevet f\u00e9d\u00e9ral dans l\u2019orientation boulangerie-p\u00e2tisserie.<\/p>\n\n\n\n<p><strong>Olivia Oberli <\/strong>a \u00e9t\u00e9 distingu\u00e9e en tant que sp\u00e9cialiste de la branche boulangerie-p\u00e2tisserie-confiserie.<\/p>\n\n\n\n<p>En Suisse al\u00e9manique,<strong> Michael Borer<\/strong>, <strong>C\u00e9lin Dick<\/strong>, <strong>Fabian Gasser<\/strong>, <strong>Josua Menzi <\/strong>et <strong>Sarah Stadler <\/strong>ont obtenu le brevet f\u00e9d\u00e9ral de chef boulanger-p\u00e2tissier-confiseur et cheffe boulang\u00e8re-p\u00e2tissi\u00e8re-confiseuse dans l\u2019orientation boulangerie-p\u00e2tisserie.<\/p>\n\n\n\n<p>Dans l\u2019orientation p\u00e2tisserie-confiserie, <strong>Melanie Alder<\/strong>, <strong>Valentina Bubba <\/strong>et <strong>Giulia Li Fraine <\/strong>ont \u00e9galement \u00e9t\u00e9 r\u00e9compens\u00e9es.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"486\" src=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/06\/12_1_berufspruefung_abschluss_2-1024x486.jpg\" alt=\"\" class=\"wp-image-163653\" srcset=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/06\/12_1_berufspruefung_abschluss_2-1024x486.jpg 1024w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/06\/12_1_berufspruefung_abschluss_2-768x365.jpg 768w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/06\/12_1_berufspruefung_abschluss_2.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><em>De g. \u00e0 dr.: Marcel W\u00e4chter, GMSA; Yves-Alain Braichet, Max Felchlin AG; Silvan Hotz, pr\u00e9sident de la BCS; Markus Zimmerli, directeur adjoint et responsable de la formation \u00e0 l&#8217;\u00c9cole professionnelle Richemont; Lisa Frunz, responsable du commerce de d\u00e9tail \u00e0 la BCS; Peter Signer, responsable de la formation \u00e0 la BCS; Eliott Neuhaus; S\u00e9bastien Knecht, responsable \u00e0 l&#8217;\u00c9cole professionnelle Richemont; Marco Zandonella, commission FPS et expert; G\u00e9rald Saudan, commission FPS et expert; Valentina Bubba; Olivier Favre; Nicolas Henry; Sarah Stadler; Fabian Gasser; C\u00e9lin Dick; Josua Menzi; Giulia Li Fraine; Michael Borer; Olivia Oberli; Markus Huber, Pistor AG; Primin Corradini, Association professionnelle Boulangerie-P\u00e2tisserie<\/em><\/figcaption><\/figure>\n\n\n\n<p><a href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/galerie\/abschlussfeier-berufspruefung-2026\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Galerie de photos&#8230;\u00bb<\/strong><\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-un-engagement-remarquable-depuis-le-tessin\">Un engagement remarquable depuis le Tessin<\/h2>\n\n\n\n<p>Un hommage particulier a \u00e9t\u00e9 rendu \u00e0 Valentina Bubba. Originaire du Tessin, elle a suivi l\u2019ensemble de sa formation en allemand et effectu\u00e9 de nombreux d\u00e9placements \u00e0 Lucerne tout au long de son cursus.<\/p>\n\n\n\n<p>La c\u00e9r\u00e9monie de cl\u00f4ture a marqu\u00e9 l\u2019aboutissement d\u2019une p\u00e9riode intensive de formation et d\u2019examens, mais aussi une \u00e9tape importante dans le parcours professionnel des nouveaux titulaires du brevet f\u00e9d\u00e9ral.<\/p>\n\n\n\n<p class=\"has-text-align-right\"><em>Markus Zimmerli\/el<\/em><br><sup><em>Photos: Sami di Pasquale<\/em><\/sup><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><strong>Prochaine session<\/strong><br>La prochaine formation pr\u00e9paratoire \u00e0 l\u2019examen professionnel d\u00e9butera le 10 ao\u00fbt 2026. Il reste encore quelques places. Les informations et le formulaire d\u2019inscription sont disponibles sur le site richemont.swiss. Pour toute question, veuillez contacter Markus Zimmerli, directeur adjoint et responsable de la formation \u00e0 l\u2019\u00c9cole professionnelle Richemont: <a href=\"mailto:zimmerli@richemont.swiss\">zimmerli@richemont.swiss<\/a>, t\u00e9l. 041 375 85 59.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La c\u00e9r\u00e9monie de cl\u00f4ture de l\u2019examen professionnel s&#8217;est tenue le 13 juin \u00e0 l&#8217;\u00c9cole professionnelle Richemont de Lucerne. \u00c0 cette occasion, les dipl\u00f4m\u00e9es et les dipl\u00f4m\u00e9s se sont vu remettre leur brevet f\u00e9d\u00e9ral.<\/p>\n","protected":false},"author":5,"featured_media":163649,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[47],"tags":[1416,1417,1415],"class_list":["post-163656","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-formation-releve","tag-boulangerie-confiserie","tag-ecole-professionnelle-richemont-2","tag-examen-professionnel"],"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>Cl\u00f4ture en beaut\u00e9 pour douze professionnels | SBC<\/title>\n<meta name=\"description\" content=\"La c\u00e9r\u00e9monie de cl\u00f4ture de l\u2019examen professionnel 2026 \u00e0 l&#039;\u00c9cole professionnelle Richemont de Lucerne.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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