{"id":8696,"date":"2021-04-14T09:08:00","date_gmt":"2021-04-14T07:08:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=8696"},"modified":"2022-05-11T10:25:26","modified_gmt":"2022-05-11T08:25:26","slug":"un-instrument-tres-important","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/un-instrument-tres-important\/","title":{"rendered":"Un instrument tr\u00e8s important"},"content":{"rendered":"\n<p><strong>Le stage de pr\u00e9apprentissage classique a fait son temps dans les banques ou les entreprises de t\u00e9l\u00e9communications, par exemple, mais pas dans la boulangerie-confiserie. Dans la branche, cet instrument de recrutement est indispensable.<\/strong><\/p>\n\n\n\n<p>\u00ab\u2009Le stage de pr\u00e9apprentissage a-t-il fait son temps\u2009?\u2009\u00bb C\u2019\u00e9tait le titre d\u2019un reportage de la SRF datant de la fin d\u00e9cembre. Selon les recherches de la SRF, certaines grandes entreprises ne proposent plus ce stage d\u2019initiation classique depuis un certain temps\u2009; la Banque cantonale zurichoise (ZKB) ou Swisscom, par exemple. En raison de la forte demande, la ZKB mise plut\u00f4t sur des \u00e9v\u00e9nements de groupe. L\u2019entreprise de t\u00e9l\u00e9communications, quant \u00e0 elle, propose des journ\u00e9es d\u00e9couverte pour des groupes entiers. En raison de la pand\u00e9mie du coronavirus, la journ\u00e9e d\u2019information de cette ann\u00e9e a \u00e9t\u00e9 organis\u00e9e par vid\u00e9oconf\u00e9rence. Swisscom pr\u00e9voit de poursuivre le format en ligne apr\u00e8s la crise sanitaire.<\/p>\n\n\n\n<p>La pand\u00e9mie ne facilite pas le stage de pr\u00e9apprentissage. De nombreuses exploitations de boulangerie-confiserie renoncent \u00e0 accueillir des visiteurs \u00e0 cause du coronavirus. D\u2019autres ne peuvent le faire en raison du nombre obligatoirement limit\u00e9 de personnes dans les magasins. \u00ab\u2009L\u2019exp\u00e9rience directe de nos professions, la passion, la fascination de l\u2019artisanat\u2009; tout cela manque. C\u2019est pourquoi les stages de d\u00e9couverte sont \u00e9minemment importants pour notre branche, surtout dans cette situation\u2009\u00bb, souligne Silvan Hotz, pr\u00e9sident de l\u2019Association suisse des patrons boulangers-confiseurs (BCS), au \u00ab\u2009Journal des arts et m\u00e9tiers\u2009\u00bb, ajoutant\u2009: \u00ab\u2009C\u2019est \u00e0 ce moment-l\u00e0 que le contact direct est \u00e9tabli avec la rel\u00e8ve potentielle et leurs parents.\u2009\u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-se-familiariser-avec-la-matiere\">Se familiariser avec la mati\u00e8re<\/h2>\n\n\n\n<p>Le responsable de la formation \u00e0 la BCS, Peter Signer, est d\u2019accord avec cette affirmation\u2009: \u00ab\u2009Pour les m\u00e9tiers artisanaux, les stages d\u2019initiation sont un instrument tr\u00e8s important pour le recrutement de futurs apprentis. Non seulement pour le formateur professionnel, qui peut faire connaissance des candidats en t\u00eate-\u00e0-t\u00eate, mais surtout pour les candidats eux-m\u00eames\u2009\u00bb, explique-t-il. \u00ab\u2009Ils sont initi\u00e9s \u00e0 la mati\u00e8re et voient ce que signifie garnir des canap\u00e9s, chemiser des pralines ou sortir une p\u00e2te \u00e0 pain de la machine \u00e0 p\u00e2te.\u2009\u00bb Les jeunes sentent imm\u00e9diatement si les activit\u00e9s, le mat\u00e9riel et le cadre leur plaisent, a d\u00e9clar\u00e9 Peter Signer. D\u2019autre part, a-t-il ajout\u00e9, cela donne au formateur professionnel l\u2019occasion de montrer aux candidats \u00e0 l\u2019essai ce qu\u2019impliquent exactement le travail et les possibilit\u00e9s qu\u2019il offre. \u00ab\u2009Dans les \u00e9coles, cela se fait plus mal que bien, voire pas du tout\u2009\u00bb, regrette M. Signer. Bien entendu, les certificats et les donn\u00e9es cl\u00e9s sont tr\u00e8s importants, dit-il. \u00ab\u2009Principalement le comportement d\u2019apprentissage, de travail et social ainsi que les notes dans les diff\u00e9rentes mati\u00e8res. Les hobbies, dont on peut d\u00e9duire beaucoup de choses, sont tout aussi significatifs.\u2009\u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-transmettre-l-enthousiasme\">Transmettre l\u2019enthousiasme<\/h2>\n\n\n\n<p>Le stage de pr\u00e9apprentissage est \u00e9galement tr\u00e8s important pour les \u00e9l\u00e8ves qui s\u2019int\u00e9ressent \u00e0 un apprentissage dans le commerce de d\u00e9tail. Avec 28 branches, le choix est tr\u00e8s large. L\u2019exploitation Bebi\u00e9 Konditorei Confiserie GmbH \u00e0 Lucerne, par exemple, propose des stages d\u2019initiation de deux jours. Pour cela, une lettre de motivation personnelle est attendue, a-t-il pr\u00e9cis\u00e9. \u00ab\u2009Cela nous aide dans le processus de s\u00e9lection\u2009\u00bb explique Lisa Frunz, responsable du commerce de d\u00e9tail \u00e0 la BCS, et poursuit\u2009: \u00ab\u2009L\u2019ann\u00e9e derni\u00e8re, nous avons eu beaucoup de demandes, car tous les secteurs n\u2019\u00e9taient pas en mesure de proposer des journ\u00e9es de stage.\u2009\u00bb<\/p>\n\n\n\n<p>\u00ab\u2009Nous prenons le temps de r\u00e9pondre aux questions et de transmettre notre enthousiasme pour cette profession polyvalente\u2009\u00bb<br>Lisa\u202fFrunz.<br><br>Pendant ces deux jours, les jeunes ont l\u2019occasion de regarder par-dessus l\u2019\u00e9paule des professionnels et de se faire une premi\u00e8re id\u00e9e. L\u2019accent est mis sur le contact direct avec les apprentis et les employ\u00e9s.<\/p>\n\n\n\n<p>\u00ab\u2009Nous prenons le temps de r\u00e9pondre aux questions et de transmettre notre enthousiasme pour cette profession polyvalente\u2009\u00bb, explique Mme\u202fFrunz. \u00ab\u2009Si les candidats sont int\u00e9ress\u00e9s par un apprentissage et que l\u2019entretien est concluant, ils viennent dans notre exploitation pendant quatre jours suppl\u00e9mentaires\u2009\u00bb, poursuit la sp\u00e9cialiste lucernoise de la branche. La relation avec les clients, les produits et la dext\u00e9rit\u00e9 pour les articles cadeaux sont au centre de nos attentions. Les \u00e9l\u00e8ves sont \u00e9galement charg\u00e9s de petits travaux. \u00ab\u2009Cela nous permet de mieux \u00e9valuer les comp\u00e9tences sociales et professionnelles\u2009\u00bb, souligne le responsable du magasin. Les notes scolaires sont aussi examin\u00e9es, de m\u00eame que les absences non excus\u00e9es et l\u2019environnement familial. \u00ab\u2009Comme nous sommes une petite \u00e9quipe familiale, nous s\u00e9lectionnons notre nouvel apprenti ensemble\u2009; cela ne serait m\u00eame pas possible sans un stage d\u2019initiation\u2009\u00bb, ajoute Lisa Frunz pour conclure.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le stage de pr\u00e9apprentissage classique a fait son temps dans les banques ou les entreprises de t\u00e9l\u00e9communications, par exemple, mais pas dans la boulangerie-confiserie. Dans la branche, cet instrument de recrutement est indispensable. \u00ab\u2009Le stage de pr\u00e9apprentissage a-t-il fait son temps\u2009?\u2009\u00bb C\u2019\u00e9tait le titre d\u2019un reportage de la SRF datant de la fin d\u00e9cembre. Selon les recherches de la SRF, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5354,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[47],"tags":[],"class_list":["post-8696","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","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>Un instrument tr\u00e8s important | 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\/un-instrument-tres-important\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Un instrument tr\u00e8s important\" \/>\n<meta property=\"og:description\" content=\"Le stage de pr\u00e9apprentissage classique a fait son temps dans les banques ou les entreprises de t\u00e9l\u00e9communications, par exemple, mais pas dans la boulangerie-confiserie. Dans la branche, cet instrument de recrutement est indispensable. \u00ab\u2009Le stage de pr\u00e9apprentissage a-t-il fait son temps\u2009?\u2009\u00bb C\u2019\u00e9tait le titre d\u2019un reportage de la SRF datant de la fin d\u00e9cembre. 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