{"id":9627,"date":"2020-06-24T11:20:00","date_gmt":"2020-06-24T09:20:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9627"},"modified":"2022-05-12T14:20:30","modified_gmt":"2022-05-12T12:20:30","slug":"lecole-professionnelle-richemont-apres-la-crise-du-coronavirus","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/lecole-professionnelle-richemont-apres-la-crise-du-coronavirus\/","title":{"rendered":"L\u2019\u00e9cole professionnelle Richemont apr\u00e8s la crise du coronavirus"},"content":{"rendered":"\n<p><strong>Depuis le 8\u202fjuin, la vie est revenue \u00e0 l\u2019\u00e9cole professionnelle Richemont. Bien que beaucoup de choses semblent pareilles qu\u2019avant, la crise du coronavirus n\u2019est pas pass\u00e9e sans laisser de traces. Reto Fries, directeur de Richemont, parle des r\u00e9percussions mais aussi des opportunit\u00e9s qui sont apparues.<\/strong><\/p>\n\n\n\n<p>Depuis trois semaines maintenant, l\u2019\u00e9cole professionnelle Richemont est \u00e0 nouveau tr\u00e8s vivante. On y travaille, on y apprend, formation et formation continue vont bon train et les nouveaux \u00e9l\u00e8ves sont accueillis\u2009; naturellement en respectant les mesures de protection appropri\u00e9es. Mais le \u00ab\u2009lockdown\u2009\u00bb est toujours encore perceptible et beaucoup de choses ont chang\u00e9. La crise du coronavirus a red\u00e9fini les priorit\u00e9s, de nouvelles id\u00e9es ont \u00e9merg\u00e9 et les processus ont \u00e9t\u00e9 repens\u00e9s. La remise en question ou la suppression des modes de pens\u00e9e habituels fait surgir de nouvelles possibilit\u00e9s et ouvre de nouvelles perspectives. C\u2019est pourquoi je consid\u00e8re la crise comme une opportunit\u00e9 et l\u2019exploite pour en sortir plus fort.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-projet-d-analyse-du-levain\">Projet d\u2019analyse du levain<\/h2>\n\n\n\n<p>Apr\u00e8s le congr\u00e8s sur le levain en mai\u202f2019, le besoin d\u2019informations suppl\u00e9mentaires sur l\u2019\u00e9valuation des pains au levain s\u2019est fait sentir. C\u2019est pourquoi nous avons maintenant lanc\u00e9 un projet avec divers partenaires internationaux pour tester les r\u00e9ponses les plus percutantes concernant les valeurs de sant\u00e9 avec les m\u00e9thodes les plus courantes de conduite de la p\u00e2te et du levain.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-projet-de-numerisation\">Projet de num\u00e9risation<\/h2>\n\n\n\n<p>Un autre projet global est la num\u00e9risation de nos offres de formation et de formation continue. Le projet pr\u00e9liminaire est en voie d\u2019ach\u00e8vement. Depuis environ un an et demi, nous travaillons sur la possibilit\u00e9 de num\u00e9riser une partie de notre offre de formation et de formation continue. La complexit\u00e9 de la mise en \u0153uvre, le concept didactique, le financement et la disponibilit\u00e9 des ressources \u00e9tant importants, l\u2019avant-projet a \u00e9t\u00e9 abord\u00e9 avec le plus de pr\u00e9cautions possibles.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-richemont-yverdon-les-bains\">Richemont Yverdon-les-Bains<\/h2>\n\n\n\n<p>Apr\u00e8s six semaines de \u00ab\u2009lockdown\u2009\u00bb, les travaux de construction du nouveau centre de formation \u00e0 Yverdon-les-Bains (VD) reprennent maintenant. La r\u00e9alisation de ce projet permettra de cr\u00e9er un centre de comp\u00e9tences moderne pour la production et le commerce de d\u00e9tail en Suisse romande.<br>Heureusement, les cantons du Jura, de Fribourg et du Valais se sont d\u00e9j\u00e0 engag\u00e9s \u00e0 organiser les futurs cours interentreprises \u00e0 cet endroit. Nous profitons de cette occasion pour exprimer notre gratitude \u00e0 l\u2019Association de Suisse romande pour le g\u00e9n\u00e9reux financement du nouveau centre de comp\u00e9tences. Le site de Pully sera ferm\u00e9 fin juin et Yverdon-les-Bains sera op\u00e9rationnel d\u00e9but ao\u00fbt.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-les-repercussions-negatives\">Les r\u00e9percussions n\u00e9gatives<\/h2>\n\n\n\n<p>La crise du coronavirus a toutefois eu un impact n\u00e9gatif sur notre offre de services. Le laboratoire Richemont sera ferm\u00e9 \u00e0 la fin du mois d\u2019octobre 2020. Il fait partie int\u00e9grante de l\u2019\u00e9cole professionnelle Richemont depuis sa fondation en 1945 et a su s\u2019imposer dans le secteur de la meunerie et de la boulangerie pendant toutes ces ann\u00e9es. Toutefois, en raison de l\u2019\u00e9volution de la branche, de la baisse de la demande des boulangeries en chiffres cl\u00e9s de laboratoires, du d\u00e9part d\u2019Andreas Dossenbach, qui a dirig\u00e9 le laboratoire pendant de nombreuses ann\u00e9es, et de la situation actuelle de la Covid-19, il est apparu ces derniers mois que des changements interviendraient dans un avenir pr\u00e9visible. Personne n\u2019aurait pens\u00e9 que ces changements se produiraient aussi rapidement. Le pas vers la fermeture n\u2019a pas \u00e9t\u00e9 facile pour nous, mais il est n\u00e9cessaire pour des raisons \u00e9conomiques. Nous souhaitons \u00e0 pr\u00e9sent exprimer nos sinc\u00e8res remerciements \u00e0 Andreas Dossenbach et \u00e0 son \u00e9quipe pour leur travail et leur extraordinaire engagement en faveur de l\u2019\u00e9cole professionnelle Richemont.<br>N\u00e9anmoins, apr\u00e8s cette p\u00e9riode inhabituelle, nous sommes \u00e0 nouveau tr\u00e8s confiants et nous nous r\u00e9jouissons des nouveaux d\u00e9fis de notre nouveau quotidien.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Depuis le 8\u202fjuin, la vie est revenue \u00e0 l\u2019\u00e9cole professionnelle Richemont. Bien que beaucoup de choses semblent pareilles qu\u2019avant, la crise du coronavirus n\u2019est pas pass\u00e9e sans laisser de traces. Reto Fries, directeur de Richemont, parle des r\u00e9percussions mais aussi des opportunit\u00e9s qui sont apparues. Depuis trois semaines maintenant, l\u2019\u00e9cole professionnelle Richemont est \u00e0 nouveau tr\u00e8s vivante. On y travaille, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5779,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41,47],"tags":[],"class_list":["post-9627","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-association","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>L\u2019\u00e9cole professionnelle Richemont apr\u00e8s la crise du coronavirus | 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\/lecole-professionnelle-richemont-apres-la-crise-du-coronavirus\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"L\u2019\u00e9cole professionnelle Richemont apr\u00e8s la crise du coronavirus\" \/>\n<meta property=\"og:description\" content=\"Depuis le 8\u202fjuin, la vie est revenue \u00e0 l\u2019\u00e9cole professionnelle Richemont. 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