{"id":8590,"date":"2021-05-19T14:45:00","date_gmt":"2021-05-19T12:45:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=8590"},"modified":"2022-05-11T09:02:29","modified_gmt":"2022-05-11T07:02:29","slug":"apprendre-a-connaitre-encore-mieux-sa-propre-entreprise","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/apprendre-a-connaitre-encore-mieux-sa-propre-entreprise\/","title":{"rendered":"Apprendre \u00e0 conna\u00eetre encore mieux sa propre entreprise"},"content":{"rendered":"\n<p><strong>Beat Stohler et Konrad Henz suivent le cours pr\u00e9paratoire \u00e0 l\u2019examen professionnel sup\u00e9rieur (EPS) de ma\u00eetre boucher resp. boulanger, qui est organis\u00e9 conjointement par l\u2019Ecole professionnelle Richemont et le Centre formation pour l\u2019\u00e9conomie carn\u00e9e suisse (ABZ) \u00e0 Spiez. Une formation continue passionnante avec un \u00e9change profitable.<\/strong><\/p>\n\n\n\n<p>Le 20\u202foctobre 2020, une boulang\u00e8re, deux boulangers et sept bouchers ont entam\u00e9 conjointement le cours pr\u00e9paratoire \u00e0 l\u2019examen technique sup\u00e9rieur de leur profession respective.<\/p>\n\n\n\n<p>Nous avons appris \u00e0 tr\u00e8s bien nous conna\u00eetre lors de cette formation. De nombreuses exp\u00e9riences et id\u00e9es futures ont \u00e9t\u00e9 discut\u00e9es. Gr\u00e2ce \u00e0 cet \u00e9change, chacun a pu apprendre de l\u2019autre. Le cours en face-\u00e0-face et le cours en ligne \u00e9taient toujours captivants. Nous le devons d\u2019une part \u00e0 nos conf\u00e9renciers qui sont des experts en leur domaine en raison de leur travail quotidien, et d\u2019autre part, \u00e0 la participation active des participants eux-m\u00eames. La dynamique d\u2019\u00e9quipe et la vision positive de l\u2019avenir ont \u00e9t\u00e9 d\u00e9terminantes \u00e0 cet \u00e9gard. De plus, nous avons pu d\u00e9guster des d\u00e9lices de la boulangerie-confiserie ou de la boucherie, que les participants avaient apport\u00e9s.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-la-flexibilite-est-demandee\">La flexibilit\u00e9 est demand\u00e9e<\/h2>\n\n\n\n<p>La situation exigeait beaucoup de flexibilit\u00e9 de la part de tous les participants et des enseignants. Mais une chose \u00e9tait toujours admirable\u2009: la motivation de chacun n\u2019a jamais faibli. Les candidats EPS savaient exactement ce qui \u00e9tait en jeu et ont tout donn\u00e9. Plus le cours se prolonge, plus les discussions techniques cibl\u00e9es deviennent intenses.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-la-fin-approche\">La fin approche<\/h2>\n\n\n\n<p>Maintenant, l\u2019\u00e9laboration du plan d\u2019affaires bat son plein et les connaissances acquises sont appliqu\u00e9es. Avec chaque chapitre termin\u00e9, nous nous rapprochons de la fin tant attendue de la th\u00e8se. Le temps passe vite. La date limite est d\u00e9j\u00e0 le 13\u202fjuin. Ensuite, nous nous pr\u00e9parerons \u00e0 la pr\u00e9sentation de la th\u00e8se. Celle-ci aura lieu du 24 au 26\u202fao\u00fbt \u00e0 Spiez (BE). En m\u00eame temps, nos comp\u00e9tences comptables et professionnelles seront test\u00e9es.<br>Les cours pr\u00e9paratoires pour l\u2019examen professionnel sup\u00e9rieur de ma\u00eetre boulanger ou ma\u00eetre boucher est vivement recommand\u00e9. Vous apprenez \u00e0 mieux conna\u00eetre le secteur concern\u00e9, ainsi que votre propre entreprise. Et apr\u00e8s cette formation compl\u00e9mentaire, chacun est pr\u00eat \u00e0 g\u00e9rer sa propre entreprise.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-beat-stohler\">Beat Stohler<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>2001\u2009\u2013\u20092004\u202f:\u2002formation de cuisinier<\/li><li>2004\u2009\u2013\u20092006\u202f:\u2002formation de p\u00e2tissier-confiseur<\/li><li>2014\u2009\u2013\u20092015\u202f:\u2002examen professionnel de p\u00e2tissier-confiseur<\/li><li>Depuis 2018\u2009: responsable de production chez Sutter AG \u00e0 B\u00e2le<\/li><li>2019\u2009\u2013\u20092020\u202f:\u2002formation continue pour l\u2019obtention du dipl\u00f4me f\u00e9d\u00e9ral Sp\u00e9cialiste en gestion d\u2019entreprise \u00e0 l\u2019Institut suisse pour la formation des d\u2019entreprise<\/li><li>Depuis octobre\u202f2020\u2009: examen professionnel sup\u00e9rieur EPS \u00e0 l\u2019Ecole professionnelle Richemont de Lucerne et au Centre de formation pour l\u2019\u00e9conomie carn\u00e9e suisse Spiez (BE)<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Konrad Henz<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>2004\u2009\u2013\u20092007\u202f:\u2002boucher CFC (transformateur)<\/li><li>Depuis 2007\u2009: responsable du d\u00e9partement de la fabrication de saucisses chez Jezer Fleisch + Feinkost AG \u00e0 Arlesheim (BL)<\/li><li>2011\u2009\u2013\u20092013\u202f:\u2002boucher avec brevet f\u00e9d\u00e9ral<\/li><li>2017\u2009\u2013\u20092019\u202f:\u2002 formation continue pour l\u2019obtention du dipl\u00f4me f\u00e9d\u00e9ral Sp\u00e9cialiste en gestion d\u2019entreprise \u00e0 l\u2019Institut Suissepour la formation des d\u2019entreprise<\/li><li>Depuis octobre\u202f2020\u2009: examen professionnel sup\u00e9rieur EPS \u00e0 l\u2019Ecole professionnelle Richemont de Lucerne et au Centre de formation pour l\u2019\u00e9conomie carn\u00e9e suisse Spiez (BE)<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Beat Stohler et Konrad Henz suivent le cours pr\u00e9paratoire \u00e0 l\u2019examen professionnel sup\u00e9rieur (EPS) de ma\u00eetre boucher resp. boulanger, qui est organis\u00e9 conjointement par l\u2019Ecole professionnelle Richemont et le Centre formation pour l\u2019\u00e9conomie carn\u00e9e suisse (ABZ) \u00e0 Spiez. Une formation continue passionnante avec un \u00e9change profitable. Le 20\u202foctobre 2020, une boulang\u00e8re, deux boulangers et sept bouchers ont entam\u00e9 conjointement le [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5307,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[47,53],"tags":[],"class_list":["post-8590","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-formation-releve","category-our-future-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>Apprendre \u00e0 conna\u00eetre encore mieux sa propre entreprise | 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\/apprendre-a-connaitre-encore-mieux-sa-propre-entreprise\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Apprendre \u00e0 conna\u00eetre encore mieux sa propre entreprise\" \/>\n<meta property=\"og:description\" content=\"Beat Stohler et Konrad Henz suivent le cours pr\u00e9paratoire \u00e0 l\u2019examen professionnel sup\u00e9rieur (EPS) de ma\u00eetre boucher resp. boulanger, qui est organis\u00e9 conjointement par l\u2019Ecole professionnelle Richemont et le Centre formation pour l\u2019\u00e9conomie carn\u00e9e suisse (ABZ) \u00e0 Spiez. 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