{"id":9664,"date":"2020-06-17T11:37:00","date_gmt":"2020-06-17T09:37:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9664"},"modified":"2022-05-12T14:43:57","modified_gmt":"2022-05-12T12:43:57","slug":"le-comite-central-en-bref-2","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-comite-central-en-bref-2\/","title":{"rendered":"Le comit\u00e9 central en bref"},"content":{"rendered":"\n<p><strong>Le comit\u00e9 central (CC) de l\u2019Association suisse des patrons boulangers-confiseurs a abord\u00e9 divers th\u00e8mes durant sa session en ligne du 9 juin.<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Formation professionnelle et continue:<\/h2>\n\n\n\n<p><strong>Ecole professionnelle Richemont: <\/strong>le directeur Reto Fries s\u2019est r\u00e9joui du bon d\u00e9marrage de l\u2019Ecole professionnelle Richemont et de la restauration apr\u00e8s la p\u00e9riode de fermeture, avant d\u2019ajouter: \u00abC\u2019est appr\u00e9ciable de pouvoir \u00e0 nouveau travailler dans un environnement anim\u00e9!\u00bb Des fontaines \u00e0 eau ont par ailleurs \u00e9t\u00e9 install\u00e9es dans Richemont. A l\u2019avenir, on ne distribuera plus de bouteilles en PET lors des cours. Cours Richemont<\/p>\n\n\n\n<p><strong>Contrats d\u2019apprentissage conclus en 2020:<\/strong> Peter Signer, responsable du service de la formation en production, a lanc\u00e9 un sondage aupr\u00e8s des offices cantonaux de la formation professionnelle. Il veut savoir combien de contrats d\u2019apprentissage ont \u00e9t\u00e9 conclus jusqu\u2019\u00e0 pr\u00e9sent.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Divers:<\/h2>\n\n\n\n<p><strong>Autres s\u00e9ances du CC: <\/strong>une s\u00e9ance extraordinaire en ligne aura lieu le 30 juin. La r\u00e9union pr\u00e9vue fin ao\u00fbt sur deux jours aura \u00e0 nouveau lieu en pr\u00e9sentiel, dans le respect des r\u00e8gles d\u2019hygi\u00e8ne et de s\u00e9curit\u00e9 en vigueur bien \u00e9videmment.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Association:<\/h2>\n\n\n\n<p><strong>Congr\u00e8s 2020 de la BCS:<\/strong> mardi 9 juini, le comit\u00e9 central de l\u2019Association suisse des patrons boulangers-confiseurs (BCS) a d\u00e9battu du congr\u00e8s 2020 pour la deuxi\u00e8me fois de l\u2019ann\u00e9e, suite \u00e0 une motion \u00e9manant du canton de Gen\u00e8ve. Lors de leur s\u00e9ance en ligne, les membres du CC n\u2019ont pas voulu revenir sur leur d\u00e9cision du 20 avril 2020. Ils avaient alors d\u00e9cid\u00e9 que le congr\u00e8s 2020, qui devait se tenir le 9 juin, n\u2019aurait lieu ni en pr\u00e9sentiel ni par courrier cette ann\u00e9e. Les objets statutaires de 2020 seront trait\u00e9s lors du congr\u00e8s 2021 (pr\u00e9vu le 1er juin).<\/p>\n\n\n\n<p><strong>Strat\u00e9gie BCS\/Richemont: <\/strong>le pr\u00e9sident de la BCS Silvan Hotz a inform\u00e9 le CC sur l\u2019atelier du groupe de travail d\u00e9di\u00e9 \u00e0 la strat\u00e9gie en mati\u00e8re de formation. L\u2019ensemble de la strat\u00e9gie de la BCS et de l\u2019Ecole professionnelle Richemont fera l\u2019objet d\u2019une discussion lors de la r\u00e9union de deux jours pr\u00e9vue fin ao\u00fbt.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-communication-et-services\">Communication et services:<\/h2>\n\n\n\n<p><strong>Webinaire sur les tendances: <\/strong>le deuxi\u00e8me rapport sur les tendances abordant le th\u00e8me de la sant\u00e9 est disponible en ligne depuis fin mai, en Intranet. Suite au succ\u00e8s du webinaire consacr\u00e9 au droit durant la crise du coronavirus en avril\/mai, l\u2019exp\u00e9rience sera reconduite le 24 juin en exclusivit\u00e9 pour les membres de la BCS. Ce nouveau webinaire se basera sur le deuxi\u00e8me rapport sur les tendances, et se fera en pr\u00e9sence d\u2019un intervenant de marque, le c\u00e9l\u00e8bre analyste sensoriel Patrick Zbinden. Un webinaire est en cours de pr\u00e9paration pour la Suisse romande.<\/p>\n\n\n\n<p><strong>Calendrier des saveurs:<\/strong> l\u2019\u00e9dition 2021 sera imprim\u00e9e prochainement, celle de 2022 \u00e9tant en cours de planification, a rapport\u00e9 Urs Wellauer.<\/p>\n\n\n\n<p><strong>Action de solidarit\u00e9 de la BCS:<\/strong> la campagne d\u2019affichage \u00abacheter local\u00bb lanc\u00e9e \u00e0 la mi-mai en allemand, en fran\u00e7ais et en italien est un succ\u00e8s. C\u2019est la premi\u00e8re fois qu\u2019une mesure de marketing a \u00e9t\u00e9 annonc\u00e9e aux membres par newsletter et non par courrier postal. La BCS dispose d\u00e9sormais de l\u2019adresse \u00e9lectronique de tous les membres, \u00e0 quelques exceptions pr\u00e8s.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le comit\u00e9 central (CC) de l\u2019Association suisse des patrons boulangers-confiseurs a abord\u00e9 divers th\u00e8mes durant sa session en ligne du 9 juin. Formation professionnelle et continue: Ecole professionnelle Richemont: le directeur Reto Fries s\u2019est r\u00e9joui du bon d\u00e9marrage de l\u2019Ecole professionnelle Richemont et de la restauration apr\u00e8s la p\u00e9riode de fermeture, avant d\u2019ajouter: \u00abC\u2019est appr\u00e9ciable de pouvoir \u00e0 nouveau travailler [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5786,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41],"tags":[],"class_list":["post-9664","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>Le comit\u00e9 central en bref | 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\/le-comite-central-en-bref-2\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le comit\u00e9 central en bref\" \/>\n<meta property=\"og:description\" content=\"Le comit\u00e9 central (CC) de l\u2019Association suisse des patrons boulangers-confiseurs a abord\u00e9 divers th\u00e8mes durant sa session en ligne du 9 juin. Formation professionnelle et continue: Ecole professionnelle Richemont: le directeur Reto Fries s\u2019est r\u00e9joui du bon d\u00e9marrage de l\u2019Ecole professionnelle Richemont et de la restauration apr\u00e8s la p\u00e9riode de fermeture, avant d\u2019ajouter: \u00abC\u2019est appr\u00e9ciable de pouvoir \u00e0 nouveau travailler [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-comite-central-en-bref-2\/\" \/>\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=\"2020-06-17T09:37:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-12T12:43:57+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/10_2_zvinkuerze.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta 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