{"id":9208,"date":"2018-01-31T14:25:00","date_gmt":"2018-01-31T13:25:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9208"},"modified":"2022-05-11T16:44:30","modified_gmt":"2022-05-11T14:44:30","slug":"nouveaux-documents-de-formation-en-production","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/nouveaux-documents-de-formation-en-production\/","title":{"rendered":"Nouveaux documents de formation en production"},"content":{"rendered":"\n<p><strong>Des ordonnances et plans de formation adapt\u00e9s en diff\u00e9rents points seront applicables pour les d\u00e9buts de formation en 2018 dans la formation initiale de boulanger-p\u00e2tissier-confiseur\/boulang\u00e8re-p\u00e2tissi\u00e8re-confiseuse CFC et AFP.<\/strong><\/p>\n\n\n\n<p>Les adaptations de la formation professionnelle initiale de boulanger-p\u00e2tissier-confiseur\/boulang\u00e8re-p\u00e2tissi\u00e8re-confiseuse mises en vigueur au 1er janvier 2018 par le Secr\u00e9tariat d\u2019Etat \u00e0 la formation, \u00e0 la recherche et \u00e0 l\u2019innovation (SEFRI) s\u2019appliquent aux apprentis qui commencent une formation \u00e0 compter de cette ann\u00e9e, et non \u00e0 ceux qui ont commenc\u00e9 leur formation les ann\u00e9es pr\u00e9c\u00e9dentes.<\/p>\n\n\n\n<p>Il est donc important que les bons documents soient utilis\u00e9s pour les formations respectives. Les liens sur le sujet se trouvent dans l\u2019encadr\u00e9.<\/p>\n\n\n\n<p>Dans les deux <strong>ordonnances sur la formation<\/strong> CFC et AFP, la lettre b du premier article sur le profil de la profession a \u00e9t\u00e9 compl\u00e9t\u00e9 en mati\u00e8re d\u2019efficacit\u00e9 \u00e9nerg\u00e9tique: pour ce faire, les apprentis \u00abdoivent veiller \u00e0 un processus de transformation \u00e9conomique et \u00e9nerg\u00e9tiquement efficace ainsi qu\u2019\u00e0 une production en quantit\u00e9 ad\u00e9quate\u00bb.<\/p>\n\n\n\n<p>Dans les <strong>plans de formation <\/strong>CFC et AFP, diff\u00e9rents points relatifs aux labels de qualit\u00e9, \u00e0 l\u2019efficacit\u00e9 \u00e9nerg\u00e9tique, aux exc\u00e9dents alimentaires, au recyclage des d\u00e9chets, aux principes alimentaires, aux substances nutritives et aux enzymes ont \u00e9t\u00e9 ajout\u00e9s dans le cadre des objectifs g\u00e9n\u00e9raux et des objectifs \u00e9valuateurs. Le calcul de la note d\u2019exp\u00e9rience a \u00e9t\u00e9 formul\u00e9 de mani\u00e8re plus pr\u00e9cise. Dans le cadre de la formation initiale de trois ans, en mati\u00e8re de proc\u00e9dure de qualification, la position \u00abqualit\u00e9 et s\u00e9curit\u00e9\u00bb a \u00e9t\u00e9 ajout\u00e9e dans l\u2019examen pratique et la dur\u00e9e totale de l\u2019examen \u00e9crit a \u00e9t\u00e9 r\u00e9duite \u00e0 quatre heures. Ci-apr\u00e8s le d\u00e9tail des nouveaut\u00e9s dans les plans de formation:<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-apprentissage-de-trois-ans-avec-cfc\">Apprentissage de trois ans avec CFC<\/h2>\n\n\n\n<p>\u2013 Introduction, point 1 relatif au profil de la profession (page 2): tout comme dans l\u2019ordonnance sur la formation, le<strong> processus de<\/strong> <strong>transformation \u00e9nerg\u00e9tiquement efficace<\/strong> a \u00e9t\u00e9 ajout\u00e9 sous la lettre b. A cela s\u2019ajoute l\u2019ex\u00e9cution de travaux \u00abde mani\u00e8re appropri\u00e9e\u00bb \u00e0 l\u2019aide des installations.<\/p>\n\n\n\n<p>\u2013 Objectif particulier 1.1.2 et objectif \u00e9valuateur 1.1.2.1 (page 12): ajout de la notion d\u2019\u00ab<strong>efficacit\u00e9 \u00e9nerg\u00e9tique<\/strong>\u00bb.<\/p>\n\n\n\n<p>\u2013 Dans le cadre de l\u2019objectif particulier \u00abgestion des stocks et des marchandises\u00bb, les objectifs \u00e9valuateurs 1.3.2.4 et 1.3.2.5 (pages 29\/30) relatifs aux <strong>exc\u00e9dents<\/strong> <strong>alimentaires<\/strong> et au <strong>recyclage<\/strong> <strong>des<\/strong> <strong>d\u00e9chets<\/strong> ont \u00e9t\u00e9 ajout\u00e9s.<\/p>\n\n\n\n<p>\u2013 Dans le cadre de l\u2019objectif g\u00e9n\u00e9ral \u00abqualit\u00e9 et s\u00e9curit\u00e9\u00bb, l\u2019objectif \u00e9valuateur 1.4.1.3 (page 31) relatif au <strong>d\u00e9veloppement de la qualit\u00e9 <\/strong>a \u00e9t\u00e9 ajout\u00e9. Il y est question de l\u2019\u00e9volution et des tendances du march\u00e9 concernant les labels de qualit\u00e9.<\/p>\n\n\n\n<p>\u2013 Dans le cadre de la proc\u00e9dure de qualification (page 51), la position \u00ab<strong>qualit\u00e9<\/strong> <strong>et<\/strong> <strong>s\u00e9curit\u00e9<\/strong>\u00bb comptant pour 10 % a \u00e9t\u00e9 ajout\u00e9e.<\/p>\n\n\n\n<p>\u2013 Le temps imparti \u00e0 la<strong> proc\u00e9dure de qualification \u00e9crite<\/strong> dans le domaine de qualification des connaissances professionnelles (page 51) a \u00e9t\u00e9 r\u00e9duit \u00e0 quatre heures. La cr\u00e9ation compte d\u00e9sormais double.<\/p>\n\n\n\n<p>\u2013 Dans le cadre de la proc\u00e9dure de qualification (page 52), le calcul de la <strong>note<\/strong> <strong>d\u2019exp\u00e9rience<\/strong> est pr\u00e9cis\u00e9: il correspond \u00e0 la moyenne des 6 notes figurant dans les bulletins semestriels.<\/p>\n\n\n\n<p>\u2013 La liste des dossiers relatifs \u00e0 la formation initiale (page 58) est actualis\u00e9e.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Apprentissage de deux ans avec AFP<\/h2>\n\n\n\n<p>\u2013 Introduction, point 1 relatif au profil de la profession (page 2): tout comme dans l\u2019ordonnance sur la formation, le <strong>processus<\/strong> <strong>de<\/strong> <strong>transformation \u00e9nerg\u00e9tiquement efficace<\/strong> a \u00e9t\u00e9 ajout\u00e9 sous la lettre b.<\/p>\n\n\n\n<p>\u2013 Dans le cadre de l\u2019objectif g\u00e9n\u00e9ral \u00abartisanat et technologie\u00bb, les objectifs \u00e9valuateurs 1.1.1.18 et 1.1.1.19 (pages 11\/12) relatifs aux<strong> exc\u00e9dents alimentaires <\/strong>et<strong> <\/strong>au<strong> recyclage des d\u00e9chets <\/strong>ont \u00e9t\u00e9 ajout\u00e9s. La num\u00e9rotation de l\u2019objectif \u00e9valuateur \u00abcalculs en rapport avec la profession\u00bb \u2013 inchang\u00e9 en substance \u2013 est d\u00e9sormais 1.1.1.20.<\/p>\n\n\n\n<p>\u2013 Objectif particulier 1.1.2 et objectif \u00e9valuateur 1.1.2.1 (page 13): ajout de la notion d\u2019\u00ab<strong>efficacit\u00e9<\/strong> <strong>\u00e9nerg\u00e9tique<\/strong>\u00bb.<\/p>\n\n\n\n<p>\u2013 Dans le cadre de l\u2019objectif particulier \u00absciences naturelles\u00bb, les objectifs \u00e9valuateurs 1.1.3.4 et 1.1.3.5 (page 17) relatifs aux <strong>principes<\/strong> <strong>d\u2019alimentation<\/strong> et aux <strong>nutriments<\/strong> <strong>et<\/strong> <strong>enzymes<\/strong> ont \u00e9t\u00e9 ajout\u00e9s.<\/p>\n\n\n\n<p>\u2013 Dans le cadre de la proc\u00e9dure de qualification (page 39), le calcul de la <strong>note<\/strong> <strong>d\u2019exp\u00e9rience<\/strong> est pr\u00e9cis\u00e9: il correspond \u00e0 la moyenne des 4 notes figurant dans les bulletins semestriels.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">La formation garantit l\u2019avenir<\/h2>\n\n\n\n<p>Ces modifications sont indiqu\u00e9es dans des notes de bas de page dans les plans de formation, et r\u00e9sum\u00e9es \u00e0 la fin de chaque plan de formation. L\u2019Ecole professionnelle Richemont se tient \u00e0 votre enti\u00e8re disposition en cas de questions ou de doutes.<\/p>\n\n\n\n<p>La BCS et Richemont remercient les entreprises formatrices de leur engagement. Ces derni\u00e8res contribuent \u00e0 garantir l\u2019avenir de la rel\u00e8ve professionnelle et \u00e0 enrayer la p\u00e9nurie de main-d\u2019\u0153uvre qualifi\u00e9e.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Documents en ligneb<\/h2>\n\n\n\n<p>Les ordonnances et plans de formation pour boulanger-p\u00e2tissier-confiseur\/boulang\u00e8re-p\u00e2tissi\u00e8re-confiseuse CFC et AFP applicables au 1er janvier 2018 pour les apprentis d\u00e9butant une formation en 2018 et d\u2019autres documents sur la formation initiale se trouvent sur:<\/p>\n\n\n\n<p><a href=\"http:\/\/www.forme-deine-zukunft.ch\/fr\/documents-2\/production\/\">www.forme-deine-zukunft.ch\/fr\/documents-2\/production\/<\/a> et sur <a href=\"http:\/\/www.bit.ly\/2EIbW2c\">www.bit.ly\/2EIbW2c<\/a> &#8211; les num\u00e9ros des professions \u00e9tant 21104 (CFC) et 21107 (AFP).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Des ordonnances et plans de formation adapt\u00e9s en diff\u00e9rents points seront applicables pour les d\u00e9buts de formation en 2018 dans la formation initiale de boulanger-p\u00e2tissier-confiseur\/boulang\u00e8re-p\u00e2tissi\u00e8re-confiseuse CFC et AFP. Les adaptations de la formation professionnelle initiale de boulanger-p\u00e2tissier-confiseur\/boulang\u00e8re-p\u00e2tissi\u00e8re-confiseuse mises en vigueur au 1er janvier 2018 par le Secr\u00e9tariat d\u2019Etat \u00e0 la formation, \u00e0 la recherche et \u00e0 l\u2019innovation (SEFRI) s\u2019appliquent aux [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6559,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[47],"tags":[],"class_list":["post-9208","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>Nouveaux documents de formation en production | 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\/nouveaux-documents-de-formation-en-production\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nouveaux documents de formation en production\" \/>\n<meta property=\"og:description\" content=\"Des ordonnances et plans de formation adapt\u00e9s en diff\u00e9rents points seront applicables pour les d\u00e9buts de formation en 2018 dans la formation initiale de boulanger-p\u00e2tissier-confiseur\/boulang\u00e8re-p\u00e2tissi\u00e8re-confiseuse CFC et AFP. Les adaptations de la formation professionnelle initiale de boulanger-p\u00e2tissier-confiseur\/boulang\u00e8re-p\u00e2tissi\u00e8re-confiseuse mises en vigueur au 1er janvier 2018 par le Secr\u00e9tariat d\u2019Etat \u00e0 la formation, \u00e0 la recherche et \u00e0 l\u2019innovation (SEFRI) s\u2019appliquent aux [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/nouveaux-documents-de-formation-en-production\/\" \/>\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=\"2018-01-31T13:25:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-11T14:44:30+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/UeKZ_Langenthal_LernendeKC.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta 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