{"id":7859,"date":"2017-03-23T13:54:00","date_gmt":"2017-03-23T12:54:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7859"},"modified":"2022-05-03T14:22:52","modified_gmt":"2022-05-03T12:22:52","slug":"lart-dencourager-la-fierte-du-metier","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/lart-dencourager-la-fierte-du-metier\/","title":{"rendered":"L\u2019art d\u2019encourager la fiert\u00e9 du m\u00e9tier"},"content":{"rendered":"\n<p><strong>La passion est \u00e0 la base de la plupart des m\u00e9tiers. Dans l\u2019id\u00e9al, c\u2019est une vocation.<\/strong><\/p>\n\n\n\n<p>La fiert\u00e9 du m\u00e9tier peut \u00eatre encourag\u00e9e, indirectement et durablement, par le biais de travaux de toute nature.<\/p>\n\n\n\n<p>Notre \u00e9poque, aussi appel\u00e9e quatri\u00e8me r\u00e9volution industrielle, est marqu\u00e9e par un dynamisme qui nous oblige \u00e0 reconna\u00eetre et saisir les chances qui vont souvent dans le sens oppos\u00e9 : \u00e0 savoir celles qui offrent une dose de pragmatisme et de stabilit\u00e9, ce que nos jeunes recherchent en priorit\u00e9.<\/p>\n\n\n\n<p>A l\u2019\u00e9cole professionnelle de Lugano-Trevano, nous en sommes \u00e0 la deuxi\u00e8me version du projet \u00ab Ti-Grotto \u00bb qui a pour but d\u2019aider les apprentis \u00e0 acqu\u00e9rir des connaissances et des comp\u00e9tences utiles autant au niveau professionnel, personnel et social qu\u2019organisationnel. De plus, ce projet apporte \u00e9galement une aide tr\u00e8s concr\u00e8te aux entreprises formatrices.<\/p>\n\n\n\n<p>Avec ce projet, nous avions pour objectif de repr\u00e9senter les traditions et les valeurs du Tessin. Objectif atteint !<\/p>\n\n\n\n<p>Le projet \u00e9tait bas\u00e9 sur le profilage sensoriel d\u2019un sujet, incluant notamment les r\u00e9ponses \u00e9motionnelles des consommateurs (par ex. en mangeant un produit qui d\u00e9clenche des \u00e9motions en r\u00e9sonance avec le Tessin), ce profilage menant ensuite au d\u00e9veloppement d\u2019un produit.<\/p>\n\n\n\n<p>L\u2019effet didactique, tout comme la motivation et l\u2019estime de soi, ont \u00e9t\u00e9 accrus gr\u00e2ce \u00e0 ce projet.<\/p>\n\n\n\n<p>Pour en savoir plus :<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Pr\u00e9sentation TV dans l\u2019\u00e9mission Cuochi d\u2019Artificio de la RSI LA1 du 14 mars 2017; entre 14\u2019.15\u2019\u2019 \u2013 20\u2019.15\u2019\u2019). <a href=\"http:\/\/bit.ly\/2mPwJsa\">http:\/\/bit.ly\/2mPwJsa<\/a><\/li><li>Youtube Channel: <a href=\"http:\/\/bit.ly\/2mPsnB5\">http:\/\/bit.ly\/2mPsnB5<\/a><\/li><li>Reportage dans un journal : <a href=\"http:\/\/www.laregione.ch\/igdt\">http:\/\/www.laregione.ch\/igdt<\/a><\/li><li>Emission de radio sur ReteTre, d\u00e8s la 2e minute : <a href=\"http:\/\/bit.ly\/2mPfw26\">http:\/\/bit.ly\/2mPfw26<\/a><\/li><\/ul>\n\n\n\n<p>Le produit de l\u2019ann\u00e9e pass\u00e9e (RusTicino), d\u00e9velopp\u00e9 par l\u2019apprenti Siham Lahbachi, peut \u00eatre command\u00e9 aupr\u00e8s de la Pasticceria Pinotti \u00e0 Ascona. Le produit de cette ann\u00e9e repr\u00e9sentera notre beau m\u00e9tier lors de la c\u00e9l\u00e9bration des cent ans de <a href=\"https:\/\/www.swissbaker.ch\/\">l\u2019Association tessinoise des artisans boulangers<\/a>-p\u00e2tissiers SMPPC.<\/p>\n\n\n\n<p>Marco Zandonella, ma\u00eetre d\u2019enseignement professionnel dipl\u00f4m\u00e9 UFFP (depuis 12 ans \u00e0 Lugano-Trevano), ing\u00e9nieur en denr\u00e9es alimentaires HES, p\u00e2tissier-confiseur dipl\u00f4m\u00e9 et CFC de boulanger. Avec une pr\u00e9f\u00e9rence pour les traditions, pour tout ce qui est bon, sain et r\u00e9unit les gens. Il r\u00eave d\u2019ouvrir une maison des m\u00e9tiers de l\u2019alimentation, qui mette \u00e0 l\u2019ordre du jour la recherche interdisciplinaire et la convivialit\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La passion est \u00e0 la base de la plupart des m\u00e9tiers. Dans l\u2019id\u00e9al, c\u2019est une vocation. La fiert\u00e9 du m\u00e9tier peut \u00eatre encourag\u00e9e, indirectement et durablement, par le biais de travaux de toute nature. Notre \u00e9poque, aussi appel\u00e9e quatri\u00e8me r\u00e9volution industrielle, est marqu\u00e9e par un dynamisme qui nous oblige \u00e0 reconna\u00eetre et saisir les chances qui vont souvent dans le [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5691,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-7859","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-swissbaker-blog-fr"],"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>L\u2019art d\u2019encourager la fiert\u00e9 du m\u00e9tier | 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\/lart-dencourager-la-fierte-du-metier\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"L\u2019art d\u2019encourager la fiert\u00e9 du m\u00e9tier\" \/>\n<meta property=\"og:description\" content=\"La passion est \u00e0 la base de la plupart des m\u00e9tiers. 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