{"id":80046,"date":"2024-06-12T11:01:22","date_gmt":"2024-06-12T09:01:22","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=80046"},"modified":"2024-06-20T11:36:49","modified_gmt":"2024-06-20T09:36:49","slug":"en-route-pour-le-swiss-bakery-trophy-academy","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/en-route-pour-le-swiss-bakery-trophy-academy\/","title":{"rendered":"En route pour le Swiss Bakery Trophy Academy"},"content":{"rendered":"\n

Cet automne, la classe de Thomas Muralt de l\u2019\u00e9cole professionnelle du Langenthal s\u2019appr\u00eate \u00e0 vivre une toute nouvelle aventure. Inscrits au Swiss Bakery Trophy Academy, les \u00e9l\u00e8ves sont en plein processus pour cr\u00e9er l\u2019entremets qu\u2019ils pr\u00e9senteront au concours. Rencontre\u2026<\/strong><\/p>\n\n\n\n

L\u2019automne prochain, le Swiss Bakery Trophy met \u00e0 l\u2019honneur la formation de la jeunesse en proposant aux classes actuellement en 2e<\/sup> ann\u00e9e d\u2019apprentissage de Suisse de participer au Swiss Bakery Trophy Academy. Au cours de ce concours, auquel seize classes participeront, les apprentis pr\u00e9senteront un entremets par classe qui sera tax\u00e9 \u00ab\u2009comme les grands\u2009\u00bb\u2009; c\u2019est-\u00e0-dire selon les m\u00eames crit\u00e8res en vigueur au Swiss Bakery Trophy.<\/p>\n\n\n\n

Au sein de l\u2019\u00e9cole professionnelle du Langenthal, deux classes y prendront part, dont la classe de 13 \u00e9l\u00e8ves de Thomas Muralt. Le ma\u00eetre de cours, tout comme les apprentis, se r\u00e9jouit de ce challenge, qui au milieu de la 2e<\/sup> ann\u00e9e d\u2019apprentissage, tombe \u00e0 pic pour casser la routine des cours et \u00e9toffer les comp\u00e9tences de chacun. \u00ab\u2009Pour arriver au produit final, les \u00e9l\u00e8ves perfectionneront non seulement leur technique et en exploreront de nouvelles, mais aussi d\u00e9couvriront diff\u00e9rents proc\u00e9d\u00e9s, comme des m\u00e9thodes collaboratives pour travailler en groupe. Ce projet leur offre donc la possibilit\u00e9 de d\u00e9velopper plusieurs champs de comp\u00e9tences\u2009\u00bb, explique Thomas Muralt. Il insiste aussi sur le fait que c\u2019est le projet des \u00e9l\u00e8ves. Son r\u00f4le est uniquement de les accompagner tout au long du processus.<\/p>\n\n\n\n

Berne-Zurich-Fribourg<\/h2>\n\n\n\n

Pour amener sa classe \u00e0 r\u00e9aliser l\u2019entremets qui sera pr\u00e9sent\u00e9 lors du concours, l\u2019enseignant a mis en place tout un programme. \u00ab\u2009A ce stade, nous avons r\u00e9alis\u00e9 un \u2039\u2009food pairing\u2009\u203a afin d\u2019\u00e9tablir quels ingr\u00e9dients nous pouvions combiner pour cr\u00e9er notre entremets. Nous avons ensuite fait un \u2039brainstorming\u203a pour trouver des id\u00e9es quant au r\u00e9sultat final que nous souhaitons avoir\u2009\u00bb, nous raconte Nicole St\u00e4mpfli, apprentie \u00e0 la boulangerie-p\u00e2tisserie Eichenberger AG \u00e0 Langnau im Emmental (BE). La classe sera divis\u00e9e en petits groupes. Chacun d\u2019entre eux \u00e9laborera sa propre recette et dessinera un prototype avant de fabriquer concr\u00e8tement l\u2019entremets. Ils choisiront ensemble la cr\u00e9ation qu\u2019ils souhaitent d\u00e9velopper. <\/p>\n\n\n\n

\"\"
Apprentie \u00e0 la boulangerie-p\u00e2tisserie Eichenberger, Nicole St\u00e4mpfli participe avec sa classe au Swiss Bakery Trophy Academy.<\/em><\/figcaption><\/figure>\n\n\n\n

La suite du programme consistera en l\u2019am\u00e9lioration la recette avec les conseils de professionnels de la boulangerie-p\u00e2tisserie-confiserie. \u00ab\u2009Quelques professeurs des cours interentreprises le d\u00e9gusteront et conseilleront les jeunes. Nous avons aussi l\u2019opportunit\u00e9 de nous rendre \u00e0 la Chocolate Academy \u00e0 Zurich pour qu\u2019ils puissent prodiguer des conseils aux \u00e9l\u00e8ves\u2009\u00bb, explique M. Muralt. Il sera ensuite temps de se rendre au Salon suisse des go\u00fbts et terroirs \u00e0 Bulle (FR) o\u00f9 se d\u00e9roulera le concours le 31\u202foctobre.
A l\u2019image de ses camarades,<\/p>\n\n\n\n

\n

\u00ab\u2009Si ce concours peut inspirer les jeunes, leur donner la motivation et l\u2019envie de continuer, ce serait super\u2009!\u2009\u00bb<\/p>\nThomas Muralt<\/cite><\/blockquote>\n\n\n\n

Nicole St\u00e4mpfli est impatiente d\u2019y aller. S\u00fbre de sa vocation depuis toujours, elle souhaite poursuivre avec une formation compl\u00e9mentaire d\u2019une ann\u00e9e en confiserie, son apprentissage de boulang\u00e8re-p\u00e2tissi\u00e8re termin\u00e9. Thomas Muralt, qui enseigne depuis pr\u00e8s de 30 ans, esp\u00e8re que le Swiss Bakery Trophy Academy donnera envie \u00e0 un maximum de participants de poursuivre leur carri\u00e8re dans la branche\u2009: \u00ab\u2009Quand j\u2019ai commenc\u00e9 \u00e0 enseigner, il y avait neuf classes en 1re ann\u00e9e, maintenant il n\u2019y en a plus que trois et il y a toujours quelques jeunes qui changent rapidement de voie apr\u00e8s leur apprentissage. Alors si ce concours peut les inspirer et leur donner la motivation et l\u2019envie de continuer, ce serait super\u2009!\u2009\u00bb<\/p>\n\n\n\n

Ana\u00eblle Deschenaux<\/em><\/p>\n\n\n\n

\n\n\n\n

Edition 2024\u202f: inscriptions ouvertes<\/h2>\n\n\n\n

Du 30\u202foctobre au 3\u202fnovembre, le Salon suisse des go\u00fbts et terroirs \u00e0 Bulle (FR) accueillera la 10e\u202f\u00e9dition du Swiss Bakery Trophy. Lors de cette taxation nationale, les boulangers-confiseurs ont une occasion unique de soumettre leurs sp\u00e9cialit\u00e9s \u00e0 un jury de professionnels et d\u2019experts. Les meilleurs produits se verront attribuer une m\u00e9daille d\u2019or, d\u2019argent ou de bronze. Les jur\u00e9s d\u00e9signeront \u00e9galement le meilleur artisan de Suisse et de chaque canton. Envie d\u2019y prendre part en tant que producteur ou taxateur\u2009? Dans les deux cas, les inscriptions sont ouvertes depuis le 10\u202fjuin.<\/p>\n\n\n\n

Rendez-vous sur\u2009: swissbakerytrophy.ch<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Cet automne, la classe de Thomas Muralt de l\u2019\u00e9cole professionnelle du Langenthal s\u2019appr\u00eate \u00e0 vivre
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Rencontre\u2026<\/p>\n","protected":false},"author":5,"featured_media":80043,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[43,47],"tags":[320],"class_list":["post-80046","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-concours","category-formation-releve","tag-swiss-bakery-trophy-2"],"acf":[],"yoast_head":"\nEn route pour le Swiss Bakery Trophy Academy | SBC<\/title>\n<meta name=\"description\" content=\"Inscrits au Swiss Bakery Trophy Academy, les \u00e9l\u00e8ves sont en plein processus pour cr\u00e9er l\u2019entremets qu\u2019ils pr\u00e9senteront au concours.\" \/>\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\/en-route-pour-le-swiss-bakery-trophy-academy\/\" \/>\n<meta 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