{"id":8047,"date":"2021-09-08T12:05:00","date_gmt":"2021-09-08T10:05:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=8047"},"modified":"2022-05-05T08:52:15","modified_gmt":"2022-05-05T06:52:15","slug":"bilan-et-perspectives-de-la-pdq","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/bilan-et-perspectives-de-la-pdq\/","title":{"rendered":"Bilan et perspectives de la PdQ"},"content":{"rendered":"\n<p><strong>Lors de la r\u00e9union annuelle des chefs-experts de l\u2019Association suisse des patrons boulangers-confiseurs organis\u00e9e au centre de formation romand d\u2019Yverdon-les-Bains, l\u2019accent a \u00e9t\u00e9 mis sur les \u00e9changes ainsi que sur le pass\u00e9 et l\u2019avenir de la proc\u00e9dure de qualification.<\/strong><\/p>\n\n\n\n<p>La proc\u00e9dure de qualification (PdQ) 2021 a \u00e9t\u00e9 r\u00e9alis\u00e9e normalement, dans le respect des directives Covid. Les modifications de la r\u00e9vision partielle 2018 sont entr\u00e9es en vigueur pour la premi\u00e8re fois dans la formation de base de trois ans pour boulangers-p\u00e2tissiers (CFC). Et elles ont fait leurs preuves. Les d\u00e9tails sont suivis de pr\u00e8s et discut\u00e9s au sein des comit\u00e9s concern\u00e9s.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-directives-pdq-2022\">Directives PdQ 2022<\/h2>\n\n\n\n<p>Les directives pour l\u2019ann\u00e9e suivante sont toujours un th\u00e8me principal de la r\u00e9union des chefs-experts. Quelques suggestions ont \u00e9t\u00e9 discut\u00e9es, l\u2019une a \u00e9t\u00e9 mise en \u0153uvre pour l\u2019AFP et une autre pour le CFC. Il s\u2019agit d\u2019une remarque suppl\u00e9mentaire concernant les \u00e9l\u00e9ments d\u00e9coratifs achet\u00e9s en tant que mati\u00e8res premi\u00e8res non approuv\u00e9es, d\u2019une pr\u00e9cision des types de c\u00e9r\u00e9ales pour le pain complet dans la t\u00e2che de deux pains sp\u00e9ciaux et, pour l\u2019AFP, la position qualit\u00e9 et s\u00e9curit\u00e9 a \u00e9t\u00e9 d\u00e9crite de fa\u00e7on plus pr\u00e9cise. Les directives et la pr\u00e9sentation pour information (avec les corrections et les notes) sont en ligne sur www. forme-ton-avenir.ch.<\/p>\n\n\n\n<p>Les chefs-experts organisent des s\u00e9ances d\u2019information sur la PdQ dans les cantons. Les formateurs professionnels sont encourag\u00e9s \u00e0 participer \u00e0 ces \u00e9v\u00e9nements.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-learndoc2020\">Learndoc2020+<\/h2>\n\n\n\n<p>Markus Zimmerli, vice-directeur de l\u2019\u00e9cole professionnelle Richemont, a inform\u00e9 sur le nouveau Learndoc2020+. Introduit vers la fin de 2020, il \u00ab\u2009a \u00e9t\u00e9 et est constamment d\u00e9velopp\u00e9 et am\u00e9lior\u00e9\u2009\u00bb, a soulign\u00e9 M. Zimmerli. Les points suivants sont essentiels\u2009: les t\u00e2ches de travail sont au centre, les plans de formation, l\u2019outil de recettes, les rapports p\u00e9dagogiques et le stockage des documents en font \u00e9galement partie.<\/p>\n\n\n\n<p>Il est important de mettre en relation l\u2019apprenti et le formateur professionnel afin que la communication r\u00e9ciproque fonctionne. Pour toute question, le site web support.richemont.swiss est \u00e0 disposition pour aider et conseiller\u2009; une demande de support peut y \u00eatre cr\u00e9\u00e9e et envoy\u00e9e.<br>Une pr\u00e9occupation en Suisse romande \u00e9tait, ou est, le nombre de jours des cours interentreprises (CI). Les experts en examens romands souhaiteraient augmenter l\u00e9g\u00e8rement ces cours, qui permettent d\u2019enseigner les bases de mani\u00e8re professionnelle, sous supervision et sans pression de temps. Une augmentation de ces jours n\u2019\u00e9tant pas de la comp\u00e9tence des chefs-experts, ce sujet sera transmis aux commissions de l\u2019Association suisse des patrons boulangers-confiseurs (BCS). En outre, les besoins exacts seront clarifi\u00e9s.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-swissskills-2022\">SwissSkills 2022<\/h2>\n\n\n\n<p>Apr\u00e8s avoir pass\u00e9 en revue les performances des participants en 2020, il a \u00e9t\u00e9 discut\u00e9 des SwissSkills 2022, qui se d\u00e9rouleront en Suisse dans toutes les branches professionnelles. Comme ceux-ci se d\u00e9rouleront \u00e0 Berne du 7 au 11\u202fseptembre 2022, la s\u00e9lection et la pr\u00e9paration seront \u00e0 nouveau tr\u00e8s sportives, puisque les journ\u00e9es d\u2019information et d\u2019\u00e9quipe auront lieu \u00e0 la mi-juillet. \u00ab\u2009Le temps doit \u00eatre bien utilis\u00e9 pour la pr\u00e9paration\u2009\u00bb, a soulign\u00e9 Markus Zimmerli.<br>Apr\u00e8s une journ\u00e9e intensive, tous les participants ont exprim\u00e9 leur plaisir de pouvoir \u00e0 nouveau se rencontrer sur place et \u00e9changer des id\u00e9es entre eux. Peter Signer, responsable de formation de la production au sein du comit\u00e9 central de la BCS, a exprim\u00e9 \u00ab\u2009un grand merci \u00e0 tous les chefs-experts, mais aussi \u00e0 tous les experts qui, par leur grand engagement, ont permis le bon d\u00e9roulement des PdQ\u2009\u00bb. Il a pr\u00e9sid\u00e9 la r\u00e9union avec Esther Wehren, chef-experte de la production dans le canton de Lucerne, S\u00e9bastien Knecht, responsable du centre de formation Richemont \u00e0 Yverdon-les-Bains, et Markus Zimmerli.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lors de la r\u00e9union annuelle des chefs-experts de l\u2019Association suisse des patrons boulangers-confiseurs organis\u00e9e au centre de formation romand d\u2019Yverdon-les-Bains, l\u2019accent a \u00e9t\u00e9 mis sur les \u00e9changes ainsi que sur le pass\u00e9 et l\u2019avenir de la proc\u00e9dure de qualification. La proc\u00e9dure de qualification (PdQ) 2021 a \u00e9t\u00e9 r\u00e9alis\u00e9e normalement, dans le respect des directives Covid. Les modifications de la r\u00e9vision [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5197,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41,47],"tags":[],"class_list":["post-8047","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>Bilan et perspectives de la PdQ | 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\/bilan-et-perspectives-de-la-pdq\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bilan et perspectives de la PdQ\" \/>\n<meta property=\"og:description\" content=\"Lors de la r\u00e9union annuelle des chefs-experts de l\u2019Association suisse des patrons boulangers-confiseurs organis\u00e9e au centre de formation romand d\u2019Yverdon-les-Bains, l\u2019accent a \u00e9t\u00e9 mis sur les \u00e9changes ainsi que sur le pass\u00e9 et l\u2019avenir de la proc\u00e9dure de qualification. La proc\u00e9dure de qualification (PdQ) 2021 a \u00e9t\u00e9 r\u00e9alis\u00e9e normalement, dans le respect des directives Covid. 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