{"id":60944,"date":"2023-05-05T13:55:03","date_gmt":"2023-05-05T11:55:03","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=60944"},"modified":"2023-05-05T14:22:08","modified_gmt":"2023-05-05T12:22:08","slug":"renforcer-la-formation-professionnelle","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/renforcer-la-formation-professionnelle\/","title":{"rendered":"Renforcer la formation professionnelle\u2009?"},"content":{"rendered":"\n<p><strong>Selon une publication de l\u2019Office f\u00e9d\u00e9ral de la statistique (OFS), une personne sur cinq rompt pr\u00e9matur\u00e9ment son contrat d\u2019apprentissage. Les professions artisanales ont m\u00eame tendanciellement des taux d\u2019abandon sup\u00e9rieurs \u00e0 la moyenne. Outre la raison principale indiquant que les apprentis ne remplissent pas les exigences en mati\u00e8re de soft skills (motivation, fiabilit\u00e9, esprit d\u2019\u00e9quipe), il a \u00e9galement cit\u00e9 le manque de garantie de l\u2019encadrement des apprentis.<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-resiliations-de-contrats-d-apprentissage\">R\u00e9siliations de contrats d\u2019apprentissage<\/h2>\n\n\n\n<p>22\u202f% des jeunes qui ont commenc\u00e9 un apprentissage pour la premi\u00e8re fois en \u00e9t\u00e9 2017 ont r\u00e9sili\u00e9 leur contrat avant la fin de leur apprentissage. 80\u202f% d\u2019entre eux ont repris une formation professionnelle initiale. La publication de l\u2019OFS qui r\u00e9v\u00e8le cela montre que les apprentis AFP interrompent plus souvent leur apprentissage (24\u202f%) et surtout r\u00e9ussissent moins souvent \u00e0 r\u00e9int\u00e9grer une formation professionnelle initiale (61\u202f%) que les apprentis CFC (abandon\u2009: 22\u202f%, r\u00e9insertion\u2009: 83\u202f%).<\/p>\n\n\n\n<p>Pour quelles raisons\u2009? 54\u202f% des entreprises concern\u00e9es ont indiqu\u00e9 comme raison la plus fr\u00e9quente le fait que les apprentis ne remplissaient pas les exigences en mati\u00e8re de soft skills (motivation, fiabilit\u00e9 ou capacit\u00e9 \u00e0 travailler en \u00e9quipe). La deuxi\u00e8me raison est que les apprentis ne r\u00e9pondent pas aux exigences scolaires (47\u202f%). En ce qui concerne l\u2019\u00e9volution de leur offre de places d\u2019apprentissage, les entreprises interrog\u00e9es estiment que celle-ci aura tendance \u00e0 diminuer en \u00e9t\u00e9 2023 par rapport \u00e0 2022. La principale raison invoqu\u00e9e par les entreprises pour justifier une offre de places d\u2019apprentissage r\u00e9duite ou constante est qu\u2019elles n\u2019engagent pas d\u2019apprentis chaque ann\u00e9e. Mais le risque de ne pas pouvoir assurer l\u2019encadrement en cas d\u2019augmentation du nombre d\u2019apprentis a \u00e9galement \u00e9t\u00e9 \u00e9voqu\u00e9.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Renforcer la formation professionnelle<\/h2>\n\n\n\n<p>Avec les jeunes professionnels de la g\u00e9n\u00e9ration Z, les exigences envers les formateurs et formatrices sont de plus en plus \u00e9lev\u00e9es, c\u2019est pourquoi une formation approfondie est une n\u00e9cessit\u00e9 absolue.<br>\u00ab\u2009La formation de base des formatrices ou formateurs joue un r\u00f4le cl\u00e9 pour l\u2019apprentissage\u2009!\u2009\u00bb. \u00ab\u2009Coordonner une formation et d\u00e9l\u00e9guer tout en assurant un suivi avec les outils comme les ordonnances, les plans de formation et toutes les autres informations n\u00e9cessaires ne peut pas et ne doit pas \u00eatre improvis\u00e9. Au contraire, une bonne structure augmente significativement la qualit\u00e9 et les chances de succ\u00e8s.\u2009\u00bb selon notre responsable de formation S\u00e9bastien Knecht.<br>La journ\u00e9e suppl\u00e9mentaire du s\u00e9minaire d\u2019approfondissement permet de d\u00e9couvrir les autres instruments des dossiers de formations learndoc pour la production et Konvink pour le commerce de d\u00e9tail. Avec bien d\u2019autres \u00e9l\u00e9ments utiles encore.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Offre de l\u2019\u00c9cole professionnelle Richemont<\/h2>\n\n\n\n<p>Nous sommes convaincus que cela vaut la peine pour tous les Formateurs\/-trices de suivre le s\u00e9minaire d\u2019approfondissement pour formateur et formatrice en entreprise. Vente ou production. Rendez-vous sur notre site Internet <a href=\"http:\/\/www.richemont.swiss\/fr\/\" target=\"_blank\" rel=\"noreferrer noopener\">www.richemont.swiss\/fr\/<\/a> sous \u00e9ducation puis responsables de la formation professionnelle pour choisir un cours pour vos collaborateurs\/-trices ou vous-m\u00eame et profiter de notre offre.<\/p>\n\n\n\n<p class=\"has-text-align-right\"><em>Markus Zimmerli, <br>Responsable formation et suppl\u00e9ant direction, \u00c9cole professionnelle Richemont<\/em><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Soutien Financier<\/h2>\n\n\n\n<p>Les cours de formation professionnelle <strong>sont subventionn\u00e9es \u00e0 hauteur de CHF 165.00 par participant(e),<\/strong> conform\u00e9ment au r\u00e8glement concernant l\u2019utilisation suppl\u00e9mentaire des contributions professionnelles. Peut b\u00e9n\u00e9ficier de ces subventions toute personne dont les rapports de travail sont obligatoirement r\u00e9gis par la CCT de la branche suisse de la boulangerie, p\u00e2tisserie et confiserie au moment de l\u2019inscription.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Selon une publication de l\u2019Office f\u00e9d\u00e9ral de la statistique (OFS), une personne sur cinq rompt pr\u00e9matur\u00e9ment son contrat d\u2019apprentissage. Les professions artisanales ont m\u00eame tendanciellement des taux d\u2019abandon sup\u00e9rieurs \u00e0 la moyenne. Outre la raison principale indiquant que les apprentis ne remplissent pas les exigences en mati\u00e8re de soft skills (motivation, fiabilit\u00e9, esprit d\u2019\u00e9quipe), il a \u00e9galement cit\u00e9 le manque de garantie de l\u2019encadrement des apprentis.<\/p>\n","protected":false},"author":5,"featured_media":60941,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41,47],"tags":[],"class_list":["post-60944","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>Renforcer la formation professionnelle\u2009? | 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\/renforcer-la-formation-professionnelle\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Renforcer la formation professionnelle\u2009?\" \/>\n<meta property=\"og:description\" content=\"Selon une publication de l\u2019Office f\u00e9d\u00e9ral de la statistique (OFS), une personne sur cinq rompt pr\u00e9matur\u00e9ment son contrat d\u2019apprentissage. Les professions artisanales ont m\u00eame tendanciellement des taux d\u2019abandon sup\u00e9rieurs \u00e0 la moyenne. Outre la raison principale indiquant que les apprentis ne remplissent pas les exigences en mati\u00e8re de soft skills (motivation, fiabilit\u00e9, esprit d\u2019\u00e9quipe), il a \u00e9galement cit\u00e9 le manque de garantie de l\u2019encadrement des apprentis.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/renforcer-la-formation-professionnelle\/\" \/>\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=\"2023-05-05T11:55:03+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-05-05T12:22:08+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2023\/05\/9_2_berufsbildung.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\/renforcer-la-formation-professionnelle\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/renforcer-la-formation-professionnelle\/\"},\"author\":{\"name\":\"Simon Nussbaum\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/74bd327b08c18ca6042c02ff6f0ed5e2\"},\"headline\":\"Renforcer la formation professionnelle\u2009?\",\"datePublished\":\"2023-05-05T11:55:03+00:00\",\"dateModified\":\"2023-05-05T12:22:08+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/renforcer-la-formation-professionnelle\/\"},\"wordCount\":596,\"publisher\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/renforcer-la-formation-professionnelle\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2023\/05\/9_2_berufsbildung.jpg\",\"articleSection\":[\"Association\",\"Formation\/Rel\u00e8ve\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/renforcer-la-formation-professionnelle\/\",\"url\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/renforcer-la-formation-professionnelle\/\",\"name\":\"Renforcer la formation professionnelle\u2009? 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