{"id":8634,"date":"2017-10-11T14:46:00","date_gmt":"2017-10-11T12:46:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=8634"},"modified":"2022-05-11T09:31:15","modified_gmt":"2022-05-11T07:31:15","slug":"mandats-de-conseil-tres-prises-a-letranger-notamment","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/mandats-de-conseil-tres-prises-a-letranger-notamment\/","title":{"rendered":"Mandats de conseil tr\u00e8s pris\u00e9s \u00e0 l\u2019\u00e9tranger notamment"},"content":{"rendered":"\n<p><strong>Ayant termin\u00e9 mon activit\u00e9 de longue date au sein du service de la boulangerie de l\u2019Ecole professionnelle Richemont, je souhaiterais adresser ici mes remerciements les plus sinc\u00e8res \u00e0 tous les participants aux cours qui m\u2019ont challeng\u00e9 dans le cadre d\u2019innombrables s\u00e9minaires.<\/strong><\/p>\n\n\n\n<p>L\u2019\u00e9ventail imparti par les entreprises est tr\u00e8s vaste. Il comprend notamment l\u2019optimisation des processus de travail, l\u2019introduction de produits de qualit\u00e9 sup\u00e9rieure et la d\u00e9finition de l\u2019utilisation et de l\u2019emploi de produits de boulangerie. Suite \u00e0 une optimisation des processus, les chefs d\u2019entreprise et les collaborateurs souhaitent encore, dans la plupart des cas, une formation continue interne pour faire le lien entre la th\u00e9orie et la mise en \u0153uvre pratique. La dur\u00e9e des conseils, s\u00e9minaires compris, s\u2019\u00e9tend g\u00e9n\u00e9ralement entre 10 et 15 jours par entreprise. Depuis six ans, j\u2019interviens chaque ann\u00e9e pendant 18 jours dans une boulangerie artisanale autrichienne pour transmettre mes connaissances pratiques et th\u00e9oriques aux collaborateurs. J\u2019esp\u00e8re que la forte demande en offres de formation professionnelle et continue de l\u2019Ecole professionnelle Richemont va perdurer, et souhaite le meilleur \u00e0 tous les propri\u00e9taires d\u2019entreprise, chefs de production, collaborateurs et apprentis.<\/p>\n\n\n\n<p>Werner H\u00fcrlimann, ancien responsable du service de la boulangerie de l\u2019Ecole professionnelle Richemont \u00e0 Lucerne, est responsable du service des conseils professionnels depuis 2012.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ayant termin\u00e9 mon activit\u00e9 de longue date au sein du service de la boulangerie de l\u2019Ecole professionnelle Richemont, je souhaiterais adresser ici mes remerciements les plus sinc\u00e8res \u00e0 tous les participants aux cours qui m\u2019ont challeng\u00e9 dans le cadre d\u2019innombrables s\u00e9minaires. L\u2019\u00e9ventail imparti par les entreprises est tr\u00e8s vaste. Il comprend notamment l\u2019optimisation des processus de travail, l\u2019introduction de produits [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6246,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-8634","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-swissbaker-blog-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>Mandats de conseil tr\u00e8s pris\u00e9s \u00e0 l\u2019\u00e9tranger notamment | 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\/mandats-de-conseil-tres-prises-a-letranger-notamment\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mandats de conseil tr\u00e8s pris\u00e9s \u00e0 l\u2019\u00e9tranger notamment\" \/>\n<meta property=\"og:description\" content=\"Ayant termin\u00e9 mon activit\u00e9 de longue date au sein du service de la boulangerie de l\u2019Ecole professionnelle Richemont, je souhaiterais adresser ici mes remerciements les plus sinc\u00e8res \u00e0 tous les participants aux cours qui m\u2019ont challeng\u00e9 dans le cadre d\u2019innombrables s\u00e9minaires. 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