{"id":8864,"date":"2021-02-23T13:50:00","date_gmt":"2021-02-23T12:50:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=8864"},"modified":"2022-05-11T12:02:15","modified_gmt":"2022-05-11T10:02:15","slug":"encourager-et-etre-encourage","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/encourager-et-etre-encourage\/","title":{"rendered":"\u00ab\u2009Encourager et \u00eatre encourag\u00e9\u2009\u00bb"},"content":{"rendered":"\n<p><strong>Daniel Mai et Ueli Niederberger ont suivi le cours pr\u00e9paratoire \u00e0 l\u2019examen professionnel sup\u00e9rieur (EPS), respectivement pour boucher et boulanger, organis\u00e9 par l\u2019Ecole professionnelle Richemont et le Centre de formation pour l\u2019\u00e9conomie carn\u00e9e suisse \u00e0 Spiez. Le d\u00e9but intensif d\u2019une formation continue passionnante.<\/strong><\/p>\n\n\n\n<p>C\u2019est sous une \u00e9toile sp\u00e9ciale que nous avons commenc\u00e9 le cours de ma\u00eetre boucher et de ma\u00eetre boulanger EPS en 2020-2021. Garder ses distances, porter un masque\u2026 Le refrain \u00e9tait d\u00e9sormais bien connu. Au d\u00e9but, nous \u00e9tions encore autoris\u00e9s \u00e0 nous asseoir ensemble et \u00e0 montrer nos visages en respectant la distance n\u00e9cessaire. Cependant, cela s\u2019est rapidement transform\u00e9 en enseignement en ligne, dans la mesure du possible.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-ne-pas-perdre-le-fil\">Ne pas perdre le fil<\/h2>\n\n\n\n<p>\u00ab\u2009Encourager et \u00eatre encourag\u00e9\u2009\u00bb a \u00e9t\u00e9 la devise du cours d\u00e8s le d\u00e9but. Cette attitude nous a \u00e9t\u00e9 inculqu\u00e9e d\u00e8s la premi\u00e8re s\u00e9rie de cours. Que trouve-t-on dans un business plan\u2009? Ou plut\u00f4t, que trouve-t-on dans ton business plan\u2009? Que comprend-il\u2009? S\u2019agit-il d\u2019une reprise d\u2019entreprise, d\u2019un plan \u00e0 moyen terme, d\u2019une expansion ou d\u2019une start-up\u2009? Au cours de ces premiers jours, nous avons re\u00e7u les bases n\u00e9cessaires pour commencer le plan d\u2019entreprise. Un calendrier et un mentor nous aident \u00e0 ne pas perdre le fil.<br>Le planning des \u00e9tapes que nous avons cr\u00e9\u00e9 nous montre les points auxquels nous devons pr\u00eater attention en plus du travail, des d\u00e9lais et des r\u00e9unions pr\u00e9vus. Il nous indique \u00e0 quel moment nous devons terminer quoi, la remise du travail de dipl\u00f4me, par exemple.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-les-bases-d-un-bon-plan\">Les bases d\u2019un bon plan<\/h2>\n\n\n\n<p>Le business plan doit \u00eatre court et pr\u00e9cis. Les deux premiers r\u00e9f\u00e9rents de la Banque cantonale de Lucerne en ont parl\u00e9. En tant que financiers, ils sont tr\u00e8s familiers avec ce sujet et nous ont clairement fait comprendre qu\u2019un business plan doit plut\u00f4t avoir 30 pages que 50, mais qu\u2019il doit pr\u00e9senter l\u2019entreprise dans son ensemble ou le projet en d\u00e9tail.<\/p>\n\n\n\n<p>Le d\u00e9but doit \u00eatre coh\u00e9rent, et il doit se baser sur une bonne analyse de la situation actuelle. La segmentation de la client\u00e8le, les relations avec les fournisseurs et la connaissance de sa propre exploitation sont des th\u00e8mes cruciaux, selon l\u2019artisan boucher Christian Rogenmoser. Lena Steiner de Food Service Saviva nous a expliqu\u00e9 beaucoup de choses sur les m\u00e9ga et macrotendances et l\u2019impact sur le chiffre d\u2019affaires si nous manquons une tendance. Nous avons ainsi b\u00e9n\u00e9fici\u00e9 de quelques pr\u00e9sentations int\u00e9ressantes et d\u2019autres suivront.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-un-debut-reussi\">Un d\u00e9but r\u00e9ussi<\/h2>\n\n\n\n<p>Le d\u00e9but du cours pr\u00e9paratoire pour l\u2019EPS \u00e9tait tr\u00e8s r\u00e9ussi. Comme nous avons choisi nous-m\u00eames le th\u00e8me \u00ab\u2009Business plan\u2009\u00bb, il est encore plus agr\u00e9able de travailler dessus. Bien s\u00fbr, il y a des moments pendant cette p\u00e9riode intensive o\u00f9 nous avons la t\u00eate qui tourne. Mais c\u2019est ainsi que cela doit \u00eatre, sous la devise \u00ab\u2009Le succ\u00e8s est la r\u00e9compense du travail\u2009\u00bb.<\/p>\n\n\n\n<p><strong>Daniel Mai<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2003 \u2013 2006\u202f: apprentissage de boucher CFC, boucherie Balmer, Abtwil (AG)<\/li><li>2014 \u2013 2016\u202f: formation continue pour l\u2019obtention du dipl\u00f4me f\u00e9d\u00e9ral de responsable d\u2019entreprise dans l\u2019\u00e9conomie carn\u00e9e<\/li><li>2018 \u2013 2019\u202f: formation 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>2020 \u2013 2021\u202f: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<p><strong>Ueli Niederberger<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2003 \u2013 2006\u202f: apprentissage de boulanger-confiseur CFC, Christenbeck, Buochs (NW)<\/li><li>2009\u202f: cours de formateur professionnel<\/li><li>2010\u202f: examen professionnel, Christenbeck, Buochs<\/li><li>2019\u202f: formation continue pour obtenir le dipl\u00f4me f\u00e9d\u00e9ral Sp\u00e9cialiste en gestion d\u2019entreprise \u00e0 l\u2019Institut Suisse pour la formation des cadres d\u2019entreprise<\/li><li>2020 \u2013 2021\u202f: examen professionnel sup\u00e9rieur \u00e0 l\u2019Ecole professionnelle Richemont de Lucerneet au Centre de formation pour l\u2019\u00e9conomie carn\u00e9e suisse, Spiez<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Daniel Mai et Ueli Niederberger ont suivi le cours pr\u00e9paratoire \u00e0 l\u2019examen professionnel sup\u00e9rieur (EPS), respectivement pour boucher et boulanger, organis\u00e9 par l\u2019Ecole professionnelle Richemont et le Centre de formation pour l\u2019\u00e9conomie carn\u00e9e suisse \u00e0 Spiez. Le d\u00e9but intensif d\u2019une formation continue passionnante. C\u2019est sous une \u00e9toile sp\u00e9ciale que nous avons commenc\u00e9 le cours de ma\u00eetre boucher et de ma\u00eetre [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5440,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[47,53],"tags":[],"class_list":["post-8864","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>\u00ab\u2009Encourager et \u00eatre encourag\u00e9\u2009\u00bb | 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\/encourager-et-etre-encourage\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00ab\u2009Encourager et \u00eatre encourag\u00e9\u2009\u00bb\" \/>\n<meta property=\"og:description\" content=\"Daniel Mai et Ueli Niederberger ont suivi le cours pr\u00e9paratoire \u00e0 l\u2019examen professionnel sup\u00e9rieur (EPS), respectivement pour boucher et boulanger, organis\u00e9 par l\u2019Ecole professionnelle Richemont et le Centre de formation pour l\u2019\u00e9conomie carn\u00e9e suisse \u00e0 Spiez. 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C\u2019est sous une \u00e9toile sp\u00e9ciale que nous avons commenc\u00e9 le cours de ma\u00eetre boucher et de ma\u00eetre [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/encourager-et-etre-encourage\/\" \/>\n<meta property=\"og:site_name\" content=\"SBC\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/swissbaker.ch\" \/>\n<meta property=\"article:published_time\" content=\"2021-02-23T12:50:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-11T10:02:15+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/4_2_our_future_hfp_baecker-metzger.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"474\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"azureart\" \/>\n<meta name=\"twitter:card\" 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