{"id":2787,"date":"2021-10-09T14:18:14","date_gmt":"2021-10-09T10:18:14","guid":{"rendered":"http:\/\/lycee-larenaissance.ac-reunion.fr\/?page_id=2787"},"modified":"2024-09-16T22:27:12","modified_gmt":"2024-09-16T18:27:12","slug":"bacpro-boulangerie","status":"publish","type":"page","link":"https:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/bacpro-boulangerie\/","title":{"rendered":"BAC PRO BOULANGER P\u00c2TISSIER"},"content":{"rendered":"

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BAC PRO BOULANGER-P\u00c2TISSIER<\/p>\n

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\"\"<\/p>\n

Tenue professionnelle<\/strong><\/p>\n

+ mat\u00e9riels offerts<\/strong><\/p>\n

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Le secteur de la boulangerie-p\u00e2tisserie offre beaucoup d\u2019opportunit\u00e9s professionnelles. H\u00e9ritiers d\u2019un savoir-faire reconnu dans le monde entier, les boulangers et p\u00e2tissiers fran\u00e7ais doivent \u00eatre \u00e0 la hauteur de leur r\u00e9putation, tout en sachant s\u2019adapter aux \u00e9volutions continuelles du m\u00e9tier de la soci\u00e9t\u00e9 toute enti\u00e8re.<\/span><\/strong><\/p>\n

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Le c\u0153ur du m\u00e9tier des boulangers et p\u00e2tissiers est la fabrication de produits sucr\u00e9s et sal\u00e9s. Ils d\u00e9terminent les quantit\u00e9s n\u00e9cessaires de mati\u00e8res premi\u00e8res, choisissent les techniques de fabrication adapt\u00e9es et soignent la pr\u00e9sentation des produits. Le dipl\u00f4m\u00e9 peut \u00eatre autonome dans l\u2019organisation de l\u2019approvisionnement et de la production. Il a acquis des savoir-faire en cuisine et sait confectionner des produits traiteurs; Il a \u00e9galement des comp\u00e9tences en gestion d\u2019entreprise, commercialisation et animation d\u2019\u00e9quipe.<\/span><\/p>\n

[\/et_pb_toggle][et_pb_toggle title=\u00a0\u00bbL’ORGANISATION\u00a0\u00bb open=\u00a0\u00bbon\u00a0\u00bb open_icon_color=\u00a0\u00bbRGBA(255,255,255,0)\u00a0\u00bb _builder_version=\u00a0\u00bb4.24.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_level=\u00a0\u00bbh3″ title_font=\u00a0\u00bbPoppins|||on|||||\u00a0\u00bb title_font_size=\u00a0\u00bb18px\u00a0\u00bb closed_title_font_size=\u00a0\u00bb20px\u00a0\u00bb body_font_size=\u00a0\u00bb18px\u00a0\u00bb background_color=\u00a0\u00bb#f7f3ea\u00a0\u00bb inline_fonts=\u00a0\u00bbPoppins\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

L\u2019admission<\/span> se fait via Afflenet<\/strong> a l\u2019issue d\u2019une classe de troisi\u00e8me.<\/span><\/p>\n

La r\u00e9partition hebdomadaire s\u2019articule entre :<\/span><\/p>\n

L<\/span>es enseignements professionnels<\/span><\/strong> :<\/strong> Travaux Pratiques, Ateliers exp\u00e9rimentaux, Technologie, Sciences Appliqu\u00e9es, Gestion et Pr\u00e9vention Sant\u00e9 Environnement.<\/span><\/p>\n

L<\/span>\u2019enseignement g\u00e9n\u00e9ral<\/span><\/strong> : Fran\u00e7ais, Math\u00e9matiques Sciences Physiques, Anglais, Histoire-G\u00e9ographie, EPS, Arts appliqu\u00e9s.<\/span><\/p>\n

Les stages<\/span><\/strong> (p\u00e9riodes de formation en milieu professionnel) sont obligatoires et r\u00e9parties en 5 p\u00e9riodes pour un total de 22 semaines sur les trois ans de formation, 2 p\u00e9riodes<\/span> <\/span>comptent pour l\u2019examen. Possibilit\u00e9 de stages en m\u00e9tropole ou \u00e0 l\u2019\u00e9tranger.<\/span><\/p>\n

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