Soutenir la vocation des jeunes apprenants en leur permettant de valoriser leurs comp\u00e9tences professionnelles et morales aupr\u00e8s des acteurs \u00e9conomiques de la fili\u00e8re P\u00e2tisserie-Chocolaterie et Boulangerie\u00bb.<\/em><\/p>\nLe challenge met ainsi en valeur l\u2019esprit d\u2019\u00e9quipe et de comp\u00e9tition dict\u00e9 par des r\u00e8gles professionnelles et morales de savoir-faire, de savoir vivre et de savoir. Les pros de demain agissent donc dans le respect de l\u2019\u00e9thique des professions repr\u00e9sent\u00e9es et \u0153uvrent sous l\u2019\u00e9gide de leur \u00e9tablissement de formation.<\/p>\n
Participants<\/strong>
\nLe challenge \u00e9tait ouvert \u00e0 tous les \u00e9tablissements de formation initiale disposant du baccalaur\u00e9at professionnel \u00ab Boulangerie P\u00e2tisserie \u00bb de l\u2019acad\u00e9mie Nancy-Metz comme c\u2019est le cas pour le lyc\u00e9e Chardin.\u00a0 Chaque \u00e9tablissement constitue une \u00e9quipe obligatoirement mixte de 4 \u00e9l\u00e8ves en formation. Cette m\u00eame \u00e9quipe \u00e9tait accompagn\u00e9e de deux enseignants messieurs TASSIN et LOUIS, professeurs de boulangerie-p\u00e2tisserie et du chef de travaux Pascal Weingertner. Un des quatre \u00e9l\u00e8ves est d\u00e9sign\u00e9 \u00ab Coach \u00bb celui l\u00e0 qui dirige\u00a0 ses \u00e9quipiers pendant les productions et il a assur\u00e9 en costume Vosgien l\u2019argumentation commerciale devant les membres du jury).<\/p>\nComposition du jury<\/strong>
\nLe jury \u00e9tait compos\u00e9 de plusieurs partenaires MOF ou professionnels associ\u00e9s de la soci\u00e9t\u00e9 Puratos. On retrouvait\u00a0 Nicolas Streiff (MOF Boulanger) ; St\u00e9phane Georgeon (MOF Boulanger) ; CHEVALIER SEBASTIEN MOF boulanger) ; Eric Rogard (d\u00e9monstrateur Puratos); Allibert C\u00e9dric(d\u00e9monstrateur Puratos) ;R\u00e9mi Silva Chapeleiro(d\u00e9monstrateur Puratos);Moine Christian(CRV Puratos). De plus
\ndes commissions mixtes (repr\u00e9sentant de Puratos sont constitu\u00e9es pour \u00e9valuer la prestation des candidats tout au long de leur challenge et au moment de la pr\u00e9sentation de leurs r\u00e9alisations. Les enseignants ne doivent pas \u00eatre pr\u00e9sents lors du d\u00e9roulement des \u00e9preuves.
\nNature du sujet<\/strong>
\nIl comportait trois postes : \u00ab Boulangerie ; Viennoiserie-Traiteur ; P\u00e2tisserie \u00a0\u00bb toujours sur fond de travail en \u00e9quipe. En termes d\u2019organisation, la dur\u00e9e des \u00e9preuves \u00e9tait fix\u00e9e \u00e0 huit heures (3 heures le premier jour et 5 heures le deuxi\u00e8me jour cuisson. \u00c0 la fin des \u00e9preuves, chaque commission d\u2019\u00e9valuation \u00e0 donn\u00e9 une note sur 20 \u00e0 chaque poste de fabrication. L\u2019\u00e9tiquetage des produits finis \u00e9tait assur\u00e9 par les membres de l\u2019\u00e9quipe candidate. Les crit\u00e8res de notation \u00e9taient les suivants\u00a0 sur le th\u00e8me de \u00ab\u00a0En passant par la Lorraine\u00a0\u00bb<\/em><\/p>\n\u2022 Respect du nombre de pi\u00e8ces et du th\u00e8me impos\u00e9s
\n\u2022 Respect et r\u00e9gularit\u00e9 des poids et dimensions
\n\u2022 Originalit\u00e9 de la production
\n\u2022 Application des gestes et postures professionnels, du travail en \u00e9quipe,
\n\u2022 Degr\u00e9 d\u2019adaptabilit\u00e9 aux \u00e9quipements, aux espaces professionnels et \u00e0 l\u2019int\u00e9gration de la commande du jour
\n\u2022 Mobilisation appropri\u00e9e des comp\u00e9tences professionnelles
\n\u2022 Application des r\u00e8gles d\u2019hygi\u00e8ne et de s\u00e9curit\u00e9 li\u00e9es aux postes de production et de pr\u00e9sentation
\n\u2022 Argumentation commerciale
\n\u2022 Aspect et go\u00fbt
\n\u2022 Optimisation de la gestion des ressources \u00e9nerg\u00e9tiques, alimentaires et des d\u00e9chets.<\/p>\n
Profs et \u00e9l\u00e8ves sont rentr\u00e9s sur les bords du lac avec une Grande coupe et 1 semaine sur un site du groupe PATISFRANCE \u2013 PURATOS avec les d\u00e9monstrateurs. Demain appartient bien aux \u00e9l\u00e8ves de Chardin<\/p>\n
Coach : PERROTEY Laura Professeurs : M LOUIS S\u00e9bastien
\nBoulanger : PAYEUR Nicolas M TASSIN Mickael
\nP\u00e2tissier : COLLE Kevin M PIERREL Serge
\nViennoiserie : LANG Elisa<\/p>\n
Ph. J.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
Demain rime avec Chardin surtout lorsqu\u2019il s\u2019agit de participer \u00e0 un concours d\u2019envergure nationale pour les \u00e9l\u00e8ves en section boulangerie, […]<\/p>\n","protected":false},"author":52,"featured_media":48331,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,5],"tags":[],"acf":[],"yoast_head":"\n
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![\"boul1\"](\"\/2015\/07\/boul1.jpg\")
<\/a><\/p>\n