{"id":57067,"date":"2023-02-22T16:07:00","date_gmt":"2023-02-22T15:07:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=57067"},"modified":"2023-02-16T15:19:43","modified_gmt":"2023-02-16T14:19:43","slug":"du-guichet-a-la-salle-de-classe","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-guichet-a-la-salle-de-classe\/","title":{"rendered":"Du guichet \u00e0 la \u00absalle de classe\u00bb"},"content":{"rendered":"\n<p><a id=\"_msocom_1\"><\/a><\/p>\n\n\n\n<p><strong>Beatrix Durrer travaille depuis 2017 \u00e0 l&#8217;Ecole professionnelle Richemont en tant que responsable de cours, pour les cours CI et les cours de dipl\u00f4me. Cette boulang\u00e8re-p\u00e2tissi\u00e8re de formation n&#8217;a toutefois pas toujours fait partie de notre secteur. Elle a pass\u00e9 ses premi\u00e8res ann\u00e9es de travail \u00e0 un guichet de poste.<\/strong><\/p>\n\n\n\n<p>Tout comme l\u2019humoriste Emil, Beatrix Durrer a fait ses premi\u00e8res exp\u00e9riences professionnelles \u00e0 la Poste suisse, au guichet. \u00abA l&#8217;\u00e9poque, il suffisait d&#8217;un court apprentissage de 15 mois\u00bb, se souvient la professionnelle. Au total, elle a travaill\u00e9 dix ans \u00e0 la Poste, d&#8217;abord au guichet, puis au bureau, o\u00f9 elle effectuait des t\u00e2ches de secr\u00e9tariat. A un moment donn\u00e9, elle a eu envie d&#8217;un travail plus cr\u00e9atif, avec plus de d\u00e9fis. \u00abJ\u2019ai fait des stages dans diff\u00e9rentes entreprises, puis opt\u00e9 pour le secteur de la boulangerie-confiserie. J&#8217;ai fait mon apprentissage \u00e0 la boulangerie Pfyl \u00e0 Hedingen (ZH), de 1996 \u00e0 1999. Au d\u00e9but, j&#8217;avais 26 ans.\u00bb Elle a ensuite travaill\u00e9 dans diff\u00e9rentes boulangeries, puis \u00e0 nouveau dans son entreprise formatrice, sur diff\u00e9rents sites. Elle a notamment particip\u00e9 au lancement du site d&#8217;Affoltern sur l&#8217;aire d&#8217;autoroute. Pour Beatrix Durrer, l\u2019un des principaux avantages du m\u00e9tier de boulang\u00e8re-p\u00e2tissi\u00e8re est et reste le m\u00eame depuis son apprentissage: \u00abEn fin de journ\u00e9e, on voit ce qu&#8217;on a fait; c&#8217;est tr\u00e8s gratifiant.\u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-le-passage-a-la-formation\"><strong>Le passage \u00e0 la formation<\/strong><\/h2>\n\n\n\n<p>Apr\u00e8s avoir travaill\u00e9 au fournil pendant une vingtaine d&#8217;ann\u00e9es, cette professionnelle du secteur a \u00e9t\u00e9 tent\u00e9e de vivre quelque chose de nouveau, pour ne pas se cantonner au travail dans la production. C&#8217;est ainsi qu&#8217;elle a commenc\u00e9 sa carri\u00e8re \u00e0 l&#8217;Ecole professionnelle Richemont, o\u00f9 elle donne diff\u00e9rents cours depuis&nbsp;2017. Elle encadre g\u00e9n\u00e9ralement plusieurs groupes de CI (CI1 et CI3), le cours de dipl\u00f4me en boulangerie \u00e9tant \u00e9galement de son ressort. \u00abCette alternance me pla\u00eet beaucoup dans mon travail. J&#8217;ai beaucoup de plaisir \u00e0 donner des cours aux jeunes et je m&#8217;entends g\u00e9n\u00e9ralement tr\u00e8s bien avec eux. La plupart d&#8217;entre eux sont tr\u00e8s motiv\u00e9s.\u00bb Elle ajoute que, m\u00eame si le programme est toujours un peu le m\u00eame, le travail avec chaque groupe est toujours un peu diff\u00e9rent.<\/p>\n\n\n\n<p class=\"has-text-align-right\">Christian B\u00e4rtschi<\/p>\n\n\n\n<p>&#8230; Lire l&#8217;int\u00e9gralit\u00e9 de l&#8217; article dans le &#8220;Panissimo&#8221; du 24. f\u00e9vrier 2023<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Beatrix Durrer travaille depuis 2017 \u00e0 l&#8217;Ecole professionnelle Richemont en tant que responsable de cours, pour les cours CI et les cours de dipl\u00f4me. Cette boulang\u00e8re-p\u00e2tissi\u00e8re de formation n&#8217;a toutefois pas toujours fait partie de notre secteur. Elle a pass\u00e9 ses premi\u00e8res ann\u00e9es de travail \u00e0 un guichet de poste. Tout comme l\u2019humoriste Emil, Beatrix Durrer a fait ses premi\u00e8res [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":57073,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[52,47],"tags":[177,179,178],"class_list":["post-57067","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actuel","category-formation-releve","tag-beatrix-durrer-2","tag-formation-richemont","tag-richemont-2"],"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>Du guichet \u00e0 la \u00absalle de classe\u00bb | 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\/du-guichet-a-la-salle-de-classe\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Du guichet \u00e0 la \u00absalle de classe\u00bb\" \/>\n<meta property=\"og:description\" content=\"Beatrix Durrer travaille depuis 2017 \u00e0 l&#8217;Ecole professionnelle Richemont en tant que responsable de cours, pour les cours CI et les cours de dipl\u00f4me. 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