{"id":8910,"date":"2021-02-02T14:48:00","date_gmt":"2021-02-02T13:48:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=8910"},"modified":"2022-05-11T13:03:11","modified_gmt":"2022-05-11T11:03:11","slug":"promotion-de-la-releve-et-reglementation-des-cas-de-rigueur","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/promotion-de-la-releve-et-reglementation-des-cas-de-rigueur\/","title":{"rendered":"Promotion de la rel\u00e8ve et r\u00e9glementation des cas de rigueur"},"content":{"rendered":"\n<p><strong>Silvan Hotz, pr\u00e9sident de la BCS raconte de ses d\u00e9cisions et ses contacts dans son quotidien\u2009; sur des sujets importants et moins importants.<\/strong><\/p>\n\n\n\n<p>Depuis l\u2019automne dernier, je fais partie du comit\u00e9 directeur de l\u2019Union suisse des arts et m\u00e9tiers, ce qui signifie que je peux directement faire part des pr\u00e9occupations de nos membres et m\u2019engager encore plus en faveur des boulangers-confiseurs artisanaux. Lors de notre derni\u00e8re r\u00e9union, nous avons trait\u00e9, entre autres, des \u00e9coles professionnelles. Nous exigeons du Conseil f\u00e9d\u00e9ral et des autorit\u00e9s cantonales qu\u2019elles restent ouvertes en toute situation. En effet, les connaissances pratiques ne peuvent pas \u00eatre acquises \u00e0 distance. En outre, un appel a \u00e9t\u00e9 lanc\u00e9 aux jeunes, aux parents et aux enseignants pour qu\u2019ils recourent davantage aux stages de d\u00e9couverte. Il s\u2019agit d\u2019un instrument important dans le processus du choix d\u2019un m\u00e9tier\u2009! Par ailleurs, nous sommes fermement r\u00e9solus \u00e0 faire en sorte que les proc\u00e9dures de qualification puissent \u00eatre r\u00e9alis\u00e9es en direct. Les signaux des autorit\u00e9s sont positifs.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-association-europeenne\">Association europ\u00e9enne<\/h2>\n\n\n\n<p>Ce qui est d\u00e9cid\u00e9 dans l\u2019Union europ\u00e9enne \u00e0 Bruxelles nous concerne g\u00e9n\u00e9ralement aussi t\u00f4t ou tard. C\u2019est pourquoi nous sommes \u00e9galement membres de l\u2019European Confederation of national Bakery and Confectionery Organisations (CEBP, www.cebp.eu) &#8211; l\u2019Association europ\u00e9enne des boulangers-confiseurs. L\u2019un des nombreux sujets d\u2019actualit\u00e9 est l\u2019ochratoxine, la moisissure des c\u00e9r\u00e9ales. En tant qu\u2019association, nous essayons \u00e9galement de faire en sorte que Bruxelles ne surr\u00e9glemente pas.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-contact-avec-les-cantons\">Contact avec les cantons<\/h2>\n\n\n\n<p>Imm\u00e9diatement apr\u00e8s la d\u00e9cision du Conseil f\u00e9d\u00e9ral sur le r\u00e8glement des cas de rigueur, nous avons contact\u00e9 les pr\u00e9sidents et secr\u00e9taires cantonaux et les avons inform\u00e9s et document\u00e9s en cons\u00e9quence. En Suisse romande, nous l\u2019avons fait avec le secr\u00e9taire g\u00e9n\u00e9ral de l\u2019association romande Pascal Charlet. Cependant, d\u00e8s le d\u00e9but, nous avons fait fortement pression en faveur des comptabilit\u00e9s par secteur, et\u2009: nous avons r\u00e9ussi\u2009!<br>Avec Urs Wellauer, nous avons travaill\u00e9 intensivement ces derni\u00e8res semaines, en particulier sur le r\u00e8glement des cas de rigueur, avons apport\u00e9 des clarifications juridiques, discut\u00e9 avec nos repr\u00e9sentants cantonaux et de nombreux membres\u2009; et nous continuons \u00e0 le faire. Nous restons actifs\u2009!<\/p>\n\n\n\n<p><strong>Si vous avez des questions ou des suggestions \u00e0 m\u2019adresser ou \u00e0 mes coll\u00e8gues du comit\u00e9, veuillez m\u2019\u00e9crire \u00e0 panissimo(at)swissbaker.ch.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Silvan Hotz, pr\u00e9sident de la BCS raconte de ses d\u00e9cisions et ses contacts dans son quotidien\u2009; sur des sujets importants et moins importants. Depuis l\u2019automne dernier, je fais partie du comit\u00e9 directeur de l\u2019Union suisse des arts et m\u00e9tiers, ce qui signifie que je peux directement faire part des pr\u00e9occupations de nos membres et m\u2019engager encore plus en faveur des [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5469,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41],"tags":[],"class_list":["post-8910","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-association"],"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>Promotion de la rel\u00e8ve et r\u00e9glementation des cas de rigueur | 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\/promotion-de-la-releve-et-reglementation-des-cas-de-rigueur\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Promotion de la rel\u00e8ve et r\u00e9glementation des cas de rigueur\" \/>\n<meta property=\"og:description\" content=\"Silvan Hotz, pr\u00e9sident de la BCS raconte de ses d\u00e9cisions et ses contacts dans son quotidien\u2009; sur des sujets importants et moins importants. 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