{"id":7812,"date":"2017-02-15T11:41:00","date_gmt":"2017-02-15T10:41:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7812"},"modified":"2022-05-03T11:44:53","modified_gmt":"2022-05-03T09:44:53","slug":"stages-de-formateur-a-saisir-a-madagascar","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/stages-de-formateur-a-saisir-a-madagascar\/","title":{"rendered":"Stages de formateur \u00e0 saisir \u00e0 Madagascar"},"content":{"rendered":"\n<p><strong>L\u2019\u00e9cole de boulangerie de l\u2019ancien directeur des Moulins de Granges (VD) a r\u00e9cemment ouvert ses portes. Afin de compl\u00e9ter son \u00e9quipe, ses responsables recherchent deux jeunes professionnels pour un stage de six mois au minimum.<\/strong><\/p>\n\n\n\n<p>A Tamatave, l\u2019\u00e9cole de boulangerie Epigasy accueille ses premiers \u00e9l\u00e8ves depuis le 13\u202ff\u00e9vrier. L\u2019inauguration officielle n\u2019a pas eu lieu, car le chantier a pris un peu de retard. Tout devrait \u00eatre pr\u00eat dans le courant du mois de mars, rassure Richard Collomb. Quant au budget\u2009? \u00ab\u2009Les 180\u2009000\u202ffrancs devis\u00e9s seront tr\u00e8s l\u00e9g\u00e8rement d\u00e9pass\u00e9s\u2009\u00bb, pr\u00e9cise le pr\u00e9sident du comit\u00e9 suisse de soutien.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Vingt boulangers-p\u00e2tissiers form\u00e9s par an<\/h2>\n\n\n\n<p>Imagin\u00e9 par Roland Marion, ancien directeur des Moulins de Granges, l\u2019\u00e9tablissement a pour vocation de former vingt boulangers-p\u00e2tissiers par ann\u00e9e. Gratuite, la formation s\u2019adresse \u00e0 des Malgaches d\u00e9munis, \u00e2g\u00e9s entre 18 et 25 ans. Les candidatures pour cette premi\u00e8re rentr\u00e9e \u00e9taient nombreuses. Provenant de toute l\u2019\u00eele, les jeunes gens retenus doivent leur place \u00e0 leur motivation.<\/p>\n\n\n\n<p>Sur deux niveaux, la b\u00e2tisse comprend un laboratoire de boulangerie et un autre de p\u00e2tisserie au rez-de-chauss\u00e9e, ainsi que des salles de classe et des bureaux au premier. L\u2019\u00e9tablissement compte un magasin avec un coin caf\u00e9. L\u2019\u00e9choppe permet aux \u00e9l\u00e8ves de commercialiser une partie des p\u00e2tisseries et des pains confectionn\u00e9s. Ils assistent \u00e9galement le personnel de vente et se familiarisent ainsi avec cette autre facette de la profession. Le solde de la production est destin\u00e9 \u00e0 des restaurants et \u00e0 des magasins. A moyen terme, l\u2019objectif est qu\u2019Epigasy puisse s\u2019autofinancer. Pour l\u2019heure, son financement est exclusivement constitu\u00e9 de dons.<\/p>\n\n\n\n<p>Depuis le mois de novembre, l\u2019\u00e9cole est sous la responsabilit\u00e9 de Ralph Erni. \u00ab\u2009Cet ancien boulanger-p\u00e2tissier de Suisse centrale a rejoint le projet \u00e0 la suite d\u2019un article paru dans \u00ab\u2009panissimo\u2009\u00bb (ndla\u2009: \u00e9dition du 22\u202fjuillet)\u2009\u00bb, explique le pr\u00e9sident du comit\u00e9, en ajoutant qu\u2019il a \u00e9galement perfectionn\u00e9 ses connaissances du fran\u00e7ais. Un formateur le seconde dans ses fonctions.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-experience-professionnelle-et-humaine-extraordinaire\">\u00ab\u2009Exp\u00e9rience professionnelle et humaine extraordinaire\u2009\u00bb<\/h2>\n\n\n\n<p>Les responsables du projet souhaitent renforcer leur \u00e9quipe. Pour ce faire, ils proposent \u00e0 des jeunes professionnels de Suisse d\u2019effectuer un stage de six mois \u00e0 l\u2019\u00e9cole. \u00ab\u2009Nous prenons en charge les frais de voyage des stagiaires. Sur place, ils seront nourris et log\u00e9s. (\u2026) Ils auront ainsi l\u2019opportunit\u00e9 de vivre une exp\u00e9rience professionnelle et humaine extraordinaire\u2009\u00bb, conclut Richard Collomb.<\/p>\n\n\n\n<p>Les boulangers-confiseurs, qui veulent participer \u00e0 l\u2019aventure, sont pri\u00e9s de contacter M. Collomb (079 532 83 60, <a href=\"javascript:linkTo_UnCryptMailto('ocknvq,tueqnnqodBiockn0eqo');\">rscollomb(at)gmail.com<\/a> ).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019\u00e9cole de boulangerie de l\u2019ancien directeur des Moulins de Granges (VD) a r\u00e9cemment ouvert ses portes. Afin de compl\u00e9ter son \u00e9quipe, ses responsables recherchent deux jeunes professionnels pour un stage de six mois au minimum. A Tamatave, l\u2019\u00e9cole de boulangerie Epigasy accueille ses premiers \u00e9l\u00e8ves depuis le 13\u202ff\u00e9vrier. L\u2019inauguration officielle n\u2019a pas eu lieu, car le chantier a pris un [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7813,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[47],"tags":[],"class_list":["post-7812","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","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>Stages de formateur \u00e0 saisir \u00e0 Madagascar | 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\/stages-de-formateur-a-saisir-a-madagascar\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Stages de formateur \u00e0 saisir \u00e0 Madagascar\" \/>\n<meta property=\"og:description\" content=\"L\u2019\u00e9cole de boulangerie de l\u2019ancien directeur des Moulins de Granges (VD) a r\u00e9cemment ouvert ses portes. Afin de compl\u00e9ter son \u00e9quipe, ses responsables recherchent deux jeunes professionnels pour un stage de six mois au minimum. A Tamatave, l\u2019\u00e9cole de boulangerie Epigasy accueille ses premiers \u00e9l\u00e8ves depuis le 13\u202ff\u00e9vrier. 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