{"id":7433,"date":"2016-10-14T12:12:00","date_gmt":"2016-10-14T10:12:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7433"},"modified":"2022-04-29T13:10:26","modified_gmt":"2022-04-29T11:10:26","slug":"apprentis-haut-valaisans-de-retour-sur-les-bancs-de-brigue","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/apprentis-haut-valaisans-de-retour-sur-les-bancs-de-brigue\/","title":{"rendered":"Apprentis haut-valaisans de retour sur les bancs de Brigue"},"content":{"rendered":"\n<p><strong>Depuis la rentr\u00e9e, le centre professionnel de Brigue compte \u00e0 nouveau une classe d\u2019apprentis boulangers-confiseurs. Jusqu\u2019alors, les germanophones du canton suivaient leur formation \u00e0 Thoune (BE).<\/strong><\/p>\n\n\n\n<p>Albert Michellod, le pr\u00e9sident des boulangers-confiseurs valaisans, et son comit\u00e9 sont \u00e0 l\u2019initiative de ce retour. En d\u00e9but d\u2019ann\u00e9e, ils ont eu vent d\u2019un possible d\u00e9placement des cours \u00e0 Langenthal (BE), en raison d\u2019une \u00absurpopulation\u00bb dans le centre thounois.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-attractivite-de-la-profession-en-danger\">Attractivit\u00e9 de la profession en danger<\/h2>\n\n\n\n<p>Cette situation aurait \u00e9t\u00e9 probl\u00e9matique pour certains jeunes des vall\u00e9es du Vieux Pays: les distances les s\u00e9parant du centre de formation se seraient alors particuli\u00e8rement rallong\u00e9es. \u00abOutre une r\u00e9percussion sur le plan personnel, cette modification aurait \u00e9galement eu un impact sur l\u2019attrait de la profession\u00bb, explique M. Michellod.<\/p>\n\n\n\n<p>Avec l\u2019aide du chef de la formation professionnelle du canton, Claude Pottier, une solution a \u00e9t\u00e9 trouv\u00e9e. Les apprentis du haut ont pu rejoindre les bancs briguois \u00e0 la fin ao\u00fbt. En fonction du nombre d\u2019inscrits, ils pourraient \u00e9ventuellement passer de Brigue \u00e0 Sion \u00e0 l\u2019avenir. \u00abMais ils resteront en Valais\u00bb, insiste le pr\u00e9sident.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Depuis la rentr\u00e9e, le centre professionnel de Brigue compte \u00e0 nouveau une classe d\u2019apprentis boulangers-confiseurs. Jusqu\u2019alors, les germanophones du canton suivaient leur formation \u00e0 Thoune (BE). Albert Michellod, le pr\u00e9sident des boulangers-confiseurs valaisans, et son comit\u00e9 sont \u00e0 l\u2019initiative de ce retour. En d\u00e9but d\u2019ann\u00e9e, ils ont eu vent d\u2019un possible d\u00e9placement des cours \u00e0 Langenthal (BE), en raison d\u2019une [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5429,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41,47],"tags":[],"class_list":["post-7433","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>Apprentis haut-valaisans de retour sur les bancs de Brigue | 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\/apprentis-haut-valaisans-de-retour-sur-les-bancs-de-brigue\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Apprentis haut-valaisans de retour sur les bancs de Brigue\" \/>\n<meta property=\"og:description\" content=\"Depuis la rentr\u00e9e, le centre professionnel de Brigue compte \u00e0 nouveau une classe d\u2019apprentis boulangers-confiseurs. 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En d\u00e9but d\u2019ann\u00e9e, ils ont eu vent d\u2019un possible d\u00e9placement des cours \u00e0 Langenthal (BE), en raison d\u2019une [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/apprentis-haut-valaisans-de-retour-sur-les-bancs-de-brigue\/\" \/>\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=\"2016-10-14T10:12:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-04-29T11:10:26+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/csm_Albert_Michellod_479b545fec.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"714\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"azureart\" \/>\n<meta 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