{"id":8933,"date":"2017-11-28T09:56:00","date_gmt":"2017-11-28T08:56:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=8933"},"modified":"2022-05-11T13:30:47","modified_gmt":"2022-05-11T11:30:47","slug":"les-trois-piliers-des-professionnels-de-la-branche","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/les-trois-piliers-des-professionnels-de-la-branche\/","title":{"rendered":"Les trois piliers des professionnels de la branche"},"content":{"rendered":"\n

Nous vivons indubitablement une p\u00e9riode de mutation et de changement qui n\u2019est pas toujours simple \u00e0 appr\u00e9hender. Les acteurs du march\u00e9 et de la cha\u00eene de valeur de la fili\u00e8re boulangerie-p\u00e2tisserie-confiserie, doivent innover et trouver de nouvelles pistes pour assurer la p\u00e9rennit\u00e9 de notre beau m\u00e9tier et des emplois qui vont avec.<\/strong><\/p>\n\n\n\n

Main-d\u2019\u0153uvre tr\u00e8s qualifi\u00e9e<\/h2>\n\n\n\n

Notre branche est constitu\u00e9e de personnel en production tr\u00e8s qualifi\u00e9. Pour conserver ce haut niveau de qualification, ils doivent poss\u00e9der trois piliers pour leur qualit\u00e9 de professionnel\u2009: la formation de base, l\u2019exp\u00e9rience et la formation continue.<\/p>\n\n\n\n

Nous poss\u00e9dons dans notre branche, une formation initiale et une exp\u00e9rience forte. Il nous reste encore \u00e0 ne pas n\u00e9gliger le troisi\u00e8me pilier de la formation continue. L\u2019\u00e9cole professionnelle et centre de comp\u00e9tence Richemont, en tant que membre corporatif de l\u2019association, est un outil pour contribuer au dynamisme des collaborateurs et donc, par effet domino, aussi \u00e0 celui des employeurs et de la corporation. Tous les acteurs corporatifs de la BCS contribuent \u00e0 faire de nos PME des entreprises d\u2019envergure nationale.<\/p>\n\n\n\n

L\u2019\u00e9tude des tendances de l\u2019association suisse nous donne des pistes de r\u00e9flexions utiles.<\/p>\n\n\n\n

Avan\u00e7ons confiants et unifi\u00e9s, production et vente, vers demain.<\/p>\n\n\n\n

Artisan passionn\u00e9, S\u00e9bastien Knecht est un ardent d\u00e9fenseur des artisans. Responsable de Richemont Romandie, il est impliqu\u00e9 en production, gestion et vente.<\/p>\n\n\n\n

Dates des cours th\u00e9matiques 2018<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Nous vivons indubitablement une p\u00e9riode de mutation et de changement qui n\u2019est pas toujours simple \u00e0 appr\u00e9hender. Les acteurs du march\u00e9 et de la cha\u00eene de valeur de la fili\u00e8re boulangerie-p\u00e2tisserie-confiserie, doivent innover et trouver de nouvelles pistes pour assurer la p\u00e9rennit\u00e9 de notre beau m\u00e9tier et des emplois qui vont avec. Main-d\u2019\u0153uvre tr\u00e8s qualifi\u00e9e Notre branche est constitu\u00e9e de […]<\/p>\n","protected":false},"author":1,"featured_media":6411,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[47,58],"tags":[],"class_list":["post-8933","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-formation-releve","category-swissbaker-blog-fr"],"acf":[],"yoast_head":"\nLes trois piliers des professionnels de la branche | 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\/les-trois-piliers-des-professionnels-de-la-branche\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les trois piliers des professionnels de la branche\" \/>\n<meta property=\"og:description\" content=\"Nous vivons indubitablement une p\u00e9riode de mutation et de changement qui n\u2019est pas toujours simple \u00e0 appr\u00e9hender. 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