{"id":66944,"date":"2023-08-30T14:38:34","date_gmt":"2023-08-30T12:38:34","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=66944"},"modified":"2023-08-30T14:38:36","modified_gmt":"2023-08-30T12:38:36","slug":"focus-sur-le-futur-profil-professionnel","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/focus-sur-le-futur-profil-professionnel\/","title":{"rendered":"FOCUS SUR LE FUTUR PROFIL PROFESSIONNEL"},"content":{"rendered":"\n<p><strong>La semaine derni\u00e8re \u00e0 Richemont, les chefs experts de la BCS se sont pench\u00e9s sur le futur profil professionnel des boulangers-p\u00e2tissiers-confiseurs, sur la proc\u00e9dure de qualification ainsi que sur le manque de rel\u00e8ve et la diminution du nombre d\u2019exploitations formatrices.<\/strong><\/p>\n\n\n\n<p>A quoi ressemblera le futur profil professionnel des boulangers-p\u00e2tis-siers-confiseurs suisses ? Voici la question que se sont pos\u00e9e les chefs experts lors de leur r\u00e9union annuelle \u00e0 l\u2019\u00e9cole Richemont de Lucerne. L\u2019examen quinquennal de boulangerie-p\u00e2tisserie-confiserie bat son plein. Des modifications sont pr\u00e9vues ou ont \u00e9t\u00e9 mises en \u0153uvre. L\u2019orientation sp\u00e9cifique sera d\u00e9sormais inscrite dans le certificat de capacit\u00e9.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2023\/08\/chefexpert_innen-1-768x1024.jpg\" alt=\"\" class=\"wp-image-66947\" srcset=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2023\/08\/chefexpert_innen-1-768x1024.jpg 768w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2023\/08\/chefexpert_innen-1-1152x1536.jpg 1152w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2023\/08\/chefexpert_innen-1-scaled.jpg 1536w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p><br><strong>DIVERSES MODIFICATIONS<\/strong><br>Au cours des deux prochaines ann\u00e9es, un groupe de travail se penchera sur le guide ou le programme d\u2019examen. De nombreuses exploitations raccourcissent leur assortiment. Cons\u00e9quence : certains produits doivent uniquement \u00eatre fabriqu\u00e9s pour l\u2019examen pratique. Il est urgent de trouver une solution \u00e0 ce probl\u00e8me, a expliqu\u00e9 Markus Zimmerli, vice-directeur de l\u2019\u00e9cole Richemont.<br><br><strong>UN MERCI\u2026<\/strong><br>Au c\u0153ur des d\u00e9bats, on retrouve cependant une r\u00e9vision totale de l\u2019image de la profession que la branche exigera dans les ann\u00e9es \u00e0 venir. Pour ce faire, des donn\u00e9es et des feedbacks sont collect\u00e9s en permanence. De janvier \u00e0 fin mai, une enqu\u00eate a \u00e9t\u00e9 men\u00e9e aupr\u00e8s des membres de la BCS et des apprentis. Ce sont surtout les r\u00e9actions de la rel\u00e8ve qui donnent \u00e0 r\u00e9fl\u00e9chir, a constat\u00e9 Peter Signer, responsable de la formation de la production \u00e0 la BCS. Les critiques portent notamment sur le manque de respect et de compr\u00e9hension sur le lieu de formation. \u00ab Nous travaillons avec des jeunes, sur les fondations ! Je me demande si nos attentes vis-\u00e0-vis des formateurs sont trop \u00e9lev\u00e9es ou s\u2019ils ont perdu le contact avec les jeunes \u00bb. Il ne manque souvent pas grand-chose, un merci par exemple. <\/p>\n\n\n\n<p class=\"has-text-align-right\">cv<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La semaine derni\u00e8re \u00e0 Richemont, les chefs experts de la BCS se sont pench\u00e9s sur le futur profil professionnel des boulangers-p\u00e2tissiers-confiseurs, sur la proc\u00e9dure de qualification ainsi que sur le manque de rel\u00e8ve et la diminution du nombre d\u2019exploitations formatrices. A quoi ressemblera le futur profil professionnel des boulangers-p\u00e2tis-siers-confiseurs suisses ? Voici la question que se sont pos\u00e9e les chefs [&hellip;]<\/p>\n","protected":false},"author":14,"featured_media":66905,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41],"tags":[],"class_list":["post-66944","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-association"],"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>FOCUS SUR LE FUTUR PROFIL PROFESSIONNEL | 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\/focus-sur-le-futur-profil-professionnel\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"FOCUS SUR LE FUTUR PROFIL PROFESSIONNEL\" \/>\n<meta property=\"og:description\" content=\"La semaine derni\u00e8re \u00e0 Richemont, les chefs experts de la BCS se sont pench\u00e9s sur le futur profil professionnel des boulangers-p\u00e2tissiers-confiseurs, sur la proc\u00e9dure de qualification ainsi que sur le manque de rel\u00e8ve et la diminution du nombre d\u2019exploitations formatrices. 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