{"id":7873,"date":"2017-03-29T14:49:00","date_gmt":"2017-03-29T12:49:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7873"},"modified":"2022-05-03T14:54:57","modified_gmt":"2022-05-03T12:54:57","slug":"vers-une-formation-en-reseau","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/vers-une-formation-en-reseau\/","title":{"rendered":"Vers une formation en r\u00e9seau"},"content":{"rendered":"\n<p><strong>A l\u2019occasion de leur 126e assembl\u00e9e g\u00e9n\u00e9rale, les artisans boulangers-p\u00e2tissiers-confiseurs vaudois (ABPCV) se sont retrouv\u00e9s \u00e0 B\u00e9gnins, le 16\u202fmars.<\/strong><\/p>\n\n\n\n<p>G\u00e9rard Fornerod a d\u00e9peint une situation plut\u00f4t tendue au sein de la branche, lors de son discours de bienvenue. Le pr\u00e9sident a notamment soulign\u00e9 que \u00ab\u2009pour la premi\u00e8re fois depuis tr\u00e8s longtemps (\u2026) en Suisse, la boulangerie-p\u00e2tisserie est pass\u00e9e en dessous de la barre des mille apprentis.\u2009\u00bb Nombreuses ont aussi \u00e9t\u00e9 les mutations au sein de ses membres\u2009: \u00ab\u2009Nous ne d\u00e9nombrons pas de fermeture en masse, mais les restructurations et les regroupements se poursuivent.\u2009\u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-activites-2017\">Activit\u00e9s 2017<\/h2>\n\n\n\n<p>Ce n\u2019est donc pas un hasard, si plusieurs projets, qui attendent les Vaudois cette ann\u00e9e, concernent la formation et la rel\u00e8ve.<\/p>\n\n\n\n<p>Une maturit\u00e9 int\u00e9gr\u00e9e est en cours de pr\u00e9paration \u00e0 l\u2019Ecole professionnelle de Montreux (EPM). Pour l\u2019heure, il s\u2019agit du seul centre de comp\u00e9tence des m\u00e9tiers de bouche \u00e0 ne pas proposer une telle formation. Une classe pourrait s\u2019ouvrir pour la rentr\u00e9e 2017-2018, selon le secr\u00e9taire g\u00e9n\u00e9ral Yves Girard.<\/p>\n\n\n\n<p>Une formation en r\u00e9seau d\u2019entreprises est aussi en pr\u00e9paration. L\u2019objectif est de permettre \u00e0 des apprentis de se former par le biais de plusieurs enseignes qui ne couvrent pas forc\u00e9ment la totalit\u00e9 de la formation. Le nombre de places d\u2019apprentissage pourrait ainsi \u00eatre augment\u00e9.<\/p>\n\n\n\n<p>A pr\u00e9ciser encore, la mise en place d\u2019un certificat en marketing de l\u2019accueil et du go\u00fbt. La formation avec attestation serait commune aux m\u00e9tiers de bouche. Elle serait dispens\u00e9e sous la forme de module et pourrait d\u00e9buter cet automne.<\/p>\n\n\n\n<p>M.\u202fGirard a \u00e9galement rappel\u00e9 que le 125e de l\u2019ABPCV se d\u00e9roulera dans le cadre du congr\u00e8s de la BCS, du 24 au 26\u202fjuin \u00e0 Lausanne. Autre \u00e9v\u00e9nement attendu\u2009: les 50 ans de la Confr\u00e9rie vaudoise des chevaliers du bon pain qui seront c\u00e9l\u00e9br\u00e9s le 23\u202fseptembre \u00e0 Vevey.<\/p>\n\n\n\n<p>Comme \u00e0 l\u2019accoutum\u00e9e, l\u2019association a distingu\u00e9 ses artisans m\u00e9ritants pour leurs 20 ann\u00e9es et plus de soci\u00e9tariat (\u00e0 d\u00e9couvrir sous <a href=\"http:\/\/www.boulangerie-vd.ch\/\">www.boulangerie-vd.ch ).<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A l\u2019occasion de leur 126e assembl\u00e9e g\u00e9n\u00e9rale, les artisans boulangers-p\u00e2tissiers-confiseurs vaudois (ABPCV) se sont retrouv\u00e9s \u00e0 B\u00e9gnins, le 16\u202fmars. G\u00e9rard Fornerod a d\u00e9peint une situation plut\u00f4t tendue au sein de la branche, lors de son discours de bienvenue. Le pr\u00e9sident a notamment soulign\u00e9 que \u00ab\u2009pour la premi\u00e8re fois depuis tr\u00e8s longtemps (\u2026) en Suisse, la boulangerie-p\u00e2tisserie est pass\u00e9e en dessous [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7874,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41],"tags":[],"class_list":["post-7873","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>Vers une formation en r\u00e9seau | 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\/vers-une-formation-en-reseau\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vers une formation en r\u00e9seau\" \/>\n<meta property=\"og:description\" content=\"A l\u2019occasion de leur 126e assembl\u00e9e g\u00e9n\u00e9rale, les artisans boulangers-p\u00e2tissiers-confiseurs vaudois (ABPCV) se sont retrouv\u00e9s \u00e0 B\u00e9gnins, le 16\u202fmars. G\u00e9rard Fornerod a d\u00e9peint une situation plut\u00f4t tendue au sein de la branche, lors de son discours de bienvenue. Le pr\u00e9sident a notamment soulign\u00e9 que \u00ab\u2009pour la premi\u00e8re fois depuis tr\u00e8s longtemps (\u2026) en Suisse, la boulangerie-p\u00e2tisserie est pass\u00e9e en dessous [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/vers-une-formation-en-reseau\/\" \/>\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=\"2017-03-29T12:49:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-03T12:54:57+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/05\/csm_panino-6_quadrat_9559ec4685.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" 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