{"id":80869,"date":"2024-07-03T16:35:29","date_gmt":"2024-07-03T14:35:29","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=80869"},"modified":"2024-07-04T09:03:41","modified_gmt":"2024-07-04T07:03:41","slug":"formation-a-la-gschwend","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/formation-a-la-gschwend\/","title":{"rendered":"Formation \u00e0 la Gschwend"},"content":{"rendered":"\n

Le caf\u00e9 Gschwend, dont le si\u00e8ge principal se trouve dans la Goliathgasse \u00e0 Saint-Gall, ne conna\u00eet pas de p\u00e9nurie de personnel qualifi\u00e9. \u00ab\u2009Panissimo\u2009\u00bb a tent\u00e9 d\u2019\u00e9lucider les raisons de ce succ\u00e8s avec Wisi Signer, responsable de la formation et copropri\u00e9taire. <\/strong><\/p>\n\n\n\n

L\u2019inqui\u00e9tude se lit souvent sur les visages quand on aborde la question de la rel\u00e8ve dans une boulangerie-confiserie. Les postes \u00e0 pourvoir sont actuellement l\u00e9gion, et le nombre de dipl\u00f4mes de fin d\u2019apprentissage diminue chaque ann\u00e9e. Mais la passion de Wisi Signer, responsable de la formation et copropri\u00e9taire du caf\u00e9 Gschwend \u00e0 Saint-Gall, permet d\u2019en faire fi. Le probl\u00e8me est plut\u00f4t inverse au caf\u00e9 Gschwend, qui est submerg\u00e9 par les candidatures de jeunes en qu\u00eate d\u2019une formation professionnelle.<\/p>\n\n\n\n

\"\"
Une partie de l’\u00e9quipe Gschwend<\/em><\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Entreprise formatrice Gschwend<\/h2>\n\n\n\n

La motivation est essentielle pour Wisi Signer\u2009: \u00ab\u2009L\u2019objectif est d\u2019apprendre \u00e0 aimer son m\u00e9tier.\u2009\u00bb Selon lui, rien ne sert de former d\u2019excellents sp\u00e9cialistes qui quitteront rapidement le secteur \u2013 pour lui pr\u00e9f\u00e9rer la voie acad\u00e9mique ou d\u2019autres m\u00e9tiers. \u00ab\u2009Chaque ann\u00e9e apr\u00e8s l\u2019apprentissage est une marque d\u2019estime envers l\u2019entreprise formatrice\u2009\u00bb, aime \u00e0 penser le formateur. De nombreuses possibilit\u00e9s et options s\u2019offrent aux jeunes aujourd\u2019hui, m\u00eame si le secteur reste pertinent \u00e0 ses yeux\u2009: \u00ab\u2009La voie de la sp\u00e9cialisation est toujours tr\u00e8s pris\u00e9e, tout comme celle de l\u2019artisanat.\u2009\u00bb<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Moana Hengartner, 1re<\/sup> ann\u00e9e d\u2019apprentissage en boulangerie-p\u00e2tisserie (derri\u00e8re): \u00ab\u2009Wisi s\u2019engage beaucoup pour nous. Avant l\u2019obtention du dipl\u00f4me, nous pouvons d\u00e9cider si nous voulons encha\u00eener avec la formation compl\u00e9mentaire en p\u00e2tisserie-confiserie.\u2009\u00bb<\/em><\/p>\n\n\n\n

Rebecca Iten, 1re<\/sup> ann\u00e9e d\u2019apprentissage en boulangerie-p\u00e2tisserie (au millieu)\u2009: \u00ab\u2009Je vais travailler six mois en confiserie en tant que boulang\u00e8re-p\u00e2tissi\u00e8re, et plus si je le souhaite selon Wisi.\u2009\u00bb<\/em><\/p>\n\n\n\n

Myriam Iten (20), boulang\u00e8re-p\u00e2tissi\u00e8re, chez Gschwend depuis deux ans (arri\u00e8re)\u2009: \u00ab\u2009La coh\u00e9sion chez Gschwend est particuli\u00e8rement forte gr\u00e2ce aux \u00e9v\u00e9nements communs.\u2009\u00bb<\/em><\/p>\n\n\n\n

\n\n\n\n

\u00ab\u2009C\u2019est ce pourquoi nous sommes et resterons une entreprise formatrice\u2009\u00bb, confie le responsable de la formation pour qui l\u2019engagement n\u2019est pas un vain mot, avant d\u2019ajouter\u2009: \u00ab\u2009Il nous faut des personnes ayant le c\u0153ur \u00e0 l\u2019ouvrage pour la pratique.\u2009\u00bb Il est donc toujours en qu\u00eate de jeunes convenant \u00e0 l\u2019entreprise et \u00e0 l\u2019\u00e9quipe. \u00ab\u2009Lorsque ces jeunes veulent quelque chose, ils donnent le meilleur d\u2019eux-m\u00eames, quel que soit le contexte.\u2009\u00bb<\/p>\n\n\n\n

<\/div>\n\n\n\n
\n

\u00ab\u2009Lorsque ces jeunes veulent quelque chose, ils donnent le meilleur d\u2019eux-m\u00eames, quel que soit le contexte.\u2009\u00bb<\/p>\n\n\n\n

Wisi Signer<\/p>\n<\/div>

\"\"<\/figure><\/div>\n\n\n\n
<\/div>\n\n\n\n

D\u00e9l\u00e9guer des t\u00e2ches n\u2019est pas difficile pour Wisi Signer. Les personnes en formation apprennent tr\u00e8s vite \u00e0 assumer des responsabilit\u00e9s\u2009: \u00ab\u2009En troisi\u00e8me ann\u00e9e d\u2019apprentissage, nous comptons sur le fait que les plus jeunes puissent \u00eatre instruits\u2009\u00bb, poursuit-il. Le cours de formation professionnelle est g\u00e9n\u00e9ralement \u00e9galement la premi\u00e8re \u00e9tape apr\u00e8s la formation\u2009; une simple formalit\u00e9 pour quelqu\u2019un qui forme des stagiaires et des coll\u00e8gues plus jeunes depuis un an. Lors de la visite de \u00ab\u2009Panissimo\u2009\u00bb au fournil, une formatrice, un formateur, une collaboratrice et sept personnes en formation \u00e9taient donc logiquement pr\u00e9sents, la moyenne d\u2019\u00e2ge, d\u2019\u00e0 peine 20 ans \u00e9tant par ailleurs remarquablement basse\u2009; seul le chef y d\u00e9rogeant quelque peu\u2026<\/p>\n\n\n\n

\n\n\n\n

Tout le monde est le bienvenu<\/p>\n\n\n\n

Le responsable de la formation essaie de s\u2019en tenir aux principes suivants\u2009:<\/strong><\/p>\n\n\n\n

Des jobs d\u2019\u00e9t\u00e9 sont toujours propos\u00e9s, m\u00eame s\u2019il faut chercher des travaux sp\u00e9cifiques\u2009: \u00ab\u2009Celui ou celle qui veut travailler \u00e0 un jeune \u00e2ge doit pouvoir le faire.\u2009\u00bb Le salaire horaire d\u00e9pend de l\u2019\u00e2ge.
\u2014
\u00ab\u2009Tous les \u00e9l\u00e8ves peuvent venir faire un stage \u00e0 tout moment\u2009\u00bb, souligne le professionnel. Un formulaire en ligne permet aux personnes int\u00e9ress\u00e9es de s\u2019inscrire tr\u00e8s facilement \u00e0 un stage. \u00ab\u2009Dans le meilleur des cas, on gagne des apprentis et dans le pire, de bons ambassadeurs.\u2009\u00bb
\u2014
\u00ab\u2009Lors de la journ\u00e9e Futur en tous genres, on accepte si possible tous les enfants.\u2009\u00bb L\u2019objectif est de ravir un maximum de jeunes, \u00ab\u2009m\u00eame si ces journ\u00e9es s\u2019av\u00e8rent souvent turbulentes\u2009\u00bb.<\/p>\n\n\n\n

Qu\u2019est-ce que cela apporte\u2009?
<\/strong>Les chiffres parlent d\u2019eux-m\u00eames\u2009: selon les informations fournies par la ville de Saint-Gall, depuis 1995, Wisi Signer a form\u00e9 141 apprentis dans les m\u00e9tiers d\u2019assistant et de gestionnaire du commerce de d\u00e9tail, de boulanger-p\u00e2tissier et de p\u00e2tissier-confiseur (CFC et AFP).<\/p>\n\n\n\n

cafe-gschwend.ch<\/strong><\/a><\/p>\n\n\n\n

\n\n\n\n

…Lisez l’article complet dans \u00ab Panissimo \u00bb du 28 juin 2024<\/em>.<\/p>\n\n\n\n

Diego Schwerzmann<\/em><\/p>\n\n\n\n

\u2002<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Le caf\u00e9 Gschwend, dont le si\u00e8ge principal se trouve dans la Goliathgasse \u00e0 Saint-Gall, ne conna\u00eet pas de p\u00e9nurie de personnel qualifi\u00e9. \u00ab\u2009Panissimo\u2009\u00bb a tent\u00e9 d\u2019\u00e9lucider les raisons de ce succ\u00e8s avec Wisi Signer, responsable de la formation et copropri\u00e9taire. <\/p>\n","protected":false},"author":5,"featured_media":80846,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42,47],"tags":[467,466,463,465,464],"class_list":["post-80869","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-boulangeries-confiseries","category-formation-releve","tag-apprentissage","tag-boulangere-patissiere-confiseuse","tag-cafe-gschwend-2","tag-saint-gall","tag-wisi-signer-2"],"acf":[],"yoast_head":"\nFormation \u00e0 la Gschwend | SBC<\/title>\n<meta name=\"description\" content=\"Le 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