{"id":64868,"date":"2023-07-13T07:21:03","date_gmt":"2023-07-13T05:21:03","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=64868"},"modified":"2023-07-13T08:13:14","modified_gmt":"2023-07-13T06:13:14","slug":"ceremonie-de-cloture-pour-les-apprentis-vaudois","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ceremonie-de-cloture-pour-les-apprentis-vaudois\/","title":{"rendered":"<strong>C\u00e9r\u00e9monie de cl\u00f4ture pour les apprentis vaudois<\/strong>"},"content":{"rendered":"\n<p>Devant un parterre de plus de 500 personnes, les Artisans boulangers-p\u00e2tissiers-confiseurs vaudois ont proc\u00e9d\u00e9 \u00e0 leur traditionnelle c\u00e9r\u00e9monie de remise de dipl\u00f4mes, le 4\u202fjuillet. Sur les 65 examens r\u00e9ussis, 57 laur\u00e9ats ont fait le d\u00e9placement au Forum \u00e0 Savigny (VD) pour recevoir leur titre professionnel. Dans le d\u00e9tail, ils \u00e9taient 12 gestionnaires, 1 assistant, 2 AFP boulangerie-confiserie, 17 confiseurs et 25 boulangers \u00e0 monter sur sc\u00e8ne.<\/p>\n\n\n\n<p>En guise d\u2019animation, l\u2019organisation avait fait appel au virtuose du flair bartending, Mathieu Lagarde. Le barman fran\u00e7ais a litt\u00e9ralement enflamm\u00e9 la salle dans un show o\u00f9 les bouteilles ont virevolt\u00e9 dans l\u2019air. Le barman a ensuite servi ses sp\u00e9cialit\u00e9s de cocktails \u00e0 l\u2019ap\u00e9ritif.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-les-laureats-presents-a-la-ceremonie\"><strong>Les laur\u00e9ats pr\u00e9sents \u00e0 la c\u00e9r\u00e9monie&nbsp;:<\/strong><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">ACD\/AGD&nbsp;: <\/h3>\n\n\n\n<p><strong>Beaufum\u00e9 Pauline Marie<\/strong> (Fleur de Pains SA, Lausanne)&nbsp;; <strong>Casati Allan<\/strong> (Afiro Centre de formation, Lausanne)&nbsp;; <strong>Cl\u00e9ment Violette<\/strong> (P. Cl\u00e9ment Boulangerie-P\u00e2tisserie S\u00e0rl, Daillens)&nbsp;; <strong>de Sa Martins Almeida Daniela<\/strong> (Fleur de Pains SA, La Tour-de-Peilz)&nbsp;; <strong>Golay Philippe<\/strong> (Centre de formation, Lausanne)&nbsp;; <strong>Kala No\u00ebla Mbakidi<\/strong> (Manuel SA, Lausanne)&nbsp;; <strong>Mbungha Ja\u00eblla<\/strong> (Boulangerie Haas S\u00e0rl, Morges)&nbsp;; <strong>Moosmann Laure<\/strong> (La Sarrasine S\u00e0rl, Lucens)&nbsp;; <strong>Pasche G\u00e9raldine<\/strong> (P\u00e2tisserie &#8211; Boulangerie Ronny, M\u00e9zi\u00e8res)&nbsp;; <strong>Rezayi Narges<\/strong> (Fleur de Pains, Morges) <strong>Samin Amann<\/strong> (Fleur de pain SA, Vevey)&nbsp;; <strong>Th\u00e9voz de Paiva Jade Amanda<\/strong> (Boulangerie Court S\u00e0rl, Chavornay)&nbsp;; <strong>Thuillard Elodie<\/strong> (La Sarrasine S\u00e0rl, Lucens).<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">AFP BPC&nbsp;: <\/h3>\n\n\n\n<p><strong>Meneveau Candice<\/strong> (Centre hospitalier universitaire vaudois, Bussigny)&nbsp;; <strong>Rosset Dylan<\/strong> (Le Duo Cr\u00e9atif, La Tour-de-Peilz).<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">CFC PC&nbsp;: <\/h3>\n\n\n\n<p><strong>Amann Morgane Laetitia<\/strong> (Confiserie Nessi, Lausanne)&nbsp;; <strong>Bohnenblust Wanda<\/strong> (Boulangerie &amp; Confiserie Formation Vaud, Pully)&nbsp;; <strong>Burnier Alyssa<\/strong> (Boulangerie, P\u00e2tisserie, Confiserie Durgnat SA, Villeneuve)&nbsp;; <strong>Chenaux Elodie<\/strong> (Noz Chocolatier, Lausanne)&nbsp;; <strong>Comte Corentin<\/strong> (Ackermann Artisan Boulanger S\u00e0rl, Grandson)&nbsp;; <strong>Cordoba Lara<\/strong> (Confiserie &#8211; Tea-room Christian Boillat S\u00e0rl, St-Prex)&nbsp;; <strong>Daninthe Oc\u00e9ane Lisa<\/strong> (Nestec SA, \u00e0 Vevey)&nbsp;; <strong>Favre Valentin<\/strong> (Boulangerie &amp; Confiserie Formation Vaud, Pully)&nbsp;; <strong>Folly Chlo\u00e9<\/strong> (Boulangerie-Chocolaterie Gerber Wyss, Yverdon-les-Bains)&nbsp;; <strong>Forestier Elisa Laurence<\/strong> (Confiserie Z\u00fcrcher, Montreux)&nbsp;; <strong>Gautier Emma<\/strong> (Boulangerie &amp; Confiserie Formation Vaud, Pully)&nbsp;; <strong>Herminjard Audrey<\/strong> (H\u00f4tel d&#8217;Espagne, P\u00e2tisserie Confiserie Eric Vuissoz, Ste-Croix)&nbsp;; <strong>Kiefer L\u00e9a<\/strong> (Confiserie Hedinger SA, Aigle)&nbsp;; <strong>Pallas Roxane<\/strong> (Confiserie Steve Rougemont, Nyon)&nbsp;; <strong>Parkinson Olivia<\/strong> (P\u00e2tisserie &#8211; Boulangerie Ronny, M\u00e9zi\u00e8res)&nbsp;; <strong>Ramseier M\u00e9lissa<\/strong> (Confiserie Yves Schneider, Yverdon-les-Bains)&nbsp;; <strong>Zucchinetti Axelle<\/strong> (H\u00f4tel Beau-Rivage Palace, Lausanne)&nbsp;;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">CFC BP&nbsp;: <\/h3>\n\n\n\n<p><strong>Auberson L\u00e9a<\/strong> (Aux 1000 Feuilles SA, Payerne)&nbsp;; <strong>Bally Laurine<\/strong> (Au Coeur des Saveurs SA, Nyon)&nbsp;; <strong>Beale Victoria Clair<\/strong> (Boulangerie Jean-Marc Ducrot, Payerne) ; <strong>Bichsel Emma<\/strong> (Fresh Food and Beverage Group AG, Ecublens)&nbsp;; <strong>Bissegger Katia<\/strong> (Fresh Food and Beverage Group AG, Ecublens) ; <strong>Brossy Thierry<\/strong> (Fresh Food and Beverage Group AG, Ecublens)&nbsp;; <strong>Burgos Viguer Ana Esther<\/strong> (Boulangerie-P\u00e2tisserie Christian Fayet, Bursins)&nbsp;; <strong>Fernandez Garralon Manuel<\/strong> (Boulangerie Court S\u00e0rl, Chavornay) ; <strong>Filipe No\u00e9<\/strong> (Boulangerie Bal-Blanc S\u00e0rl, Bercher)&nbsp;; <strong>Gander Nicolas<\/strong> (Ackermann Artisan Boulanger S\u00e0rl, Grandson)&nbsp;; <strong>Genier Emily<\/strong> (Fresh Food and Beverage Group AG, Ecublens)&nbsp;; <strong>Golaz Matis<\/strong> (La Sarrasine S\u00e0rl, Lucens)&nbsp;; <strong>Guex El\u00e9a<\/strong> (Fresh Food and Beverage Group AG, Ecublens)&nbsp;; <strong>Haldi Matias<\/strong> (D. &amp; G. Charlet-An\u00e7ais &amp; Fils SA, Gryon)&nbsp;; <strong>Hamouda Yanis<\/strong> (Boulangerie P\u00e2tisserie Kirsch Marius, Givrins)&nbsp;; <strong>Hunziker Jess<\/strong> (Boulangerie Stalder SA, Aubonne)&nbsp;; <strong>Mancuso Sacha<\/strong> (Pilloud SA, Orbe)&nbsp;; <strong>Mendes Teixeira Barbosa Igor<\/strong> <strong>Alexandre<\/strong> (L&#8217;Enka S\u00e0rl, Vallorbe)&nbsp;; <strong>Mo\u00e7o Sequeira Rafaela Alexandra <\/strong>(Boulangerie du Village, Leysin)&nbsp;; <strong>Polli Bastien<\/strong> (Candidat libre, apr\u00e8s un report en 2022)&nbsp;; <strong>Rezaii Rahimah<\/strong> (Boulangerie Duvoisin S\u00e0rl, Servion)&nbsp;; <strong>Sergent Pauline<\/strong> (Boulangerie Millioud S\u00e0rl, Echallens)&nbsp;; <strong>Schneider Bruno<\/strong> (Boulangerie &amp; Confiserie Formation Vaud, Pully)&nbsp;; <strong>Tissot El\u00e9onore<\/strong> (La Ronde des Pains, Collaud S\u00e0rl, Le Sentier)&nbsp;; <strong>Zelmat Hamza<\/strong> (Fresh Food and Beverage Group AG, Ecublens).<\/p>\n\n\n\n<p><a href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/galerie\/ceremonie-de-cloture-pour-les-apprentis-vaudois-2023\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Galerie de photos&#8230;\u00bb<\/strong><\/a><\/p>\n\n\n\n<p class=\"has-text-align-right\"><em>com \/ pan<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Devant un parterre de plus de 500 personnes, les Artisans boulangers-p\u00e2tissiers-confiseurs vaudois ont proc\u00e9d\u00e9 \u00e0 leur traditionnelle c\u00e9r\u00e9monie de remise de dipl\u00f4mes, le 4\u202fjuillet. Sur les 65 examens r\u00e9ussis, 57 laur\u00e9ats ont fait le d\u00e9placement au Forum \u00e0 Savigny (VD) pour recevoir leur titre professionnel.<\/p>\n","protected":false},"author":5,"featured_media":65049,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,47],"tags":[],"class_list":["post-64868","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-des-cantons","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>C\u00e9r\u00e9monie de cl\u00f4ture pour les apprentis vaudois | 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\/ceremonie-de-cloture-pour-les-apprentis-vaudois\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"C\u00e9r\u00e9monie de cl\u00f4ture pour les apprentis vaudois\" \/>\n<meta property=\"og:description\" content=\"Devant un parterre de plus de 500 personnes, les Artisans boulangers-p\u00e2tissiers-confiseurs vaudois ont proc\u00e9d\u00e9 \u00e0 leur traditionnelle c\u00e9r\u00e9monie de remise de dipl\u00f4mes, le 4\u202fjuillet. Sur les 65 examens r\u00e9ussis, 57 laur\u00e9ats ont fait le d\u00e9placement au Forum \u00e0 Savigny (VD) pour recevoir leur titre professionnel.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ceremonie-de-cloture-pour-les-apprentis-vaudois\/\" \/>\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=\"2023-07-13T05:21:03+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-07-13T06:13:14+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2023\/07\/remise_diplome_apprentis_vaud_2023-90.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Simon Nussbaum\" \/>\n<meta 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