{"id":2827,"date":"2021-10-09T16:30:57","date_gmt":"2021-10-09T12:30:57","guid":{"rendered":"http:\/\/lycee-larenaissance.ac-reunion.fr\/?page_id=2827"},"modified":"2024-09-16T22:31:10","modified_gmt":"2024-09-16T18:31:10","slug":"cap-boulanger","status":"publish","type":"page","link":"https:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/cap-boulanger\/","title":{"rendered":"CAP BOULANGER"},"content":{"rendered":"

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CAP BOULANGER<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3″ _builder_version=\u00a0\u00bb4.24.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_number_counter title=\u00a0\u00bbde formation apr\u00e8s la troisi\u00e8me\u00a0\u00bb number=\u00a0\u00bb2 ANS\u00a0\u00bb _builder_version=\u00a0\u00bb4.24.1″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb title_font_size=\u00a0\u00bb21px\u00a0\u00bb number_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb number_font_size=\u00a0\u00bb65px\u00a0\u00bb background_color=\u00a0\u00bbrgba(0,86,140,0.8)\u00a0\u00bb background_layout=\u00a0\u00bbdark\u00a0\u00bb border_color_all=\u00a0\u00bb#a90e36″ border_radii_tablet=\u00a0\u00bb\u00a0\u00bb border_radii_phone=\u00a0\u00bb\u00a0\u00bb border_radii_last_edited=\u00a0\u00bbon|desktop\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_number_counter][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_number_counter title=\u00a0\u00bb Semaines en entreprise. PFMP gratifi\u00e9es\u00a0\u00bb number=\u00a0\u00bb14″ _builder_version=\u00a0\u00bb4.24.1″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb title_font_size=\u00a0\u00bb21px\u00a0\u00bb number_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb number_font_size=\u00a0\u00bb65px\u00a0\u00bb background_color=\u00a0\u00bbrgba(0,86,140,0.8)\u00a0\u00bb background_layout=\u00a0\u00bbdark\u00a0\u00bb border_color_all=\u00a0\u00bb#a90e36″ border_radii_tablet=\u00a0\u00bb\u00a0\u00bb border_radii_phone=\u00a0\u00bb\u00a0\u00bb border_radii_last_edited=\u00a0\u00bbon|desktop\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_number_counter][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bb–et_global_heading_font||||||||\u00a0\u00bb text_font_size=\u00a0\u00bb17px\u00a0\u00bb header_3_font_size=\u00a0\u00bb18px\u00a0\u00bb header_3_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb header_3_text_align=\u00a0\u00bbcenter\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ background_enable_color=\u00a0\u00bboff\u00a0\u00bb border_width_all=\u00a0\u00bb4px\u00a0\u00bb header_font=\u00a0\u00bb–et_global_heading_font||||||||\u00a0\u00bb header_text_align=\u00a0\u00bbcenter\u00a0\u00bb text_line_height=\u00a0\u00bb1.4em\u00a0\u00bb text_orientation=\u00a0\u00bbcenter\u00a0\u00bb locked=\u00a0\u00bboff\u00a0\u00bb border_color_all=\u00a0\u00bb#468fb0″]<\/p>\n

\"\"<\/p>\n

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

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

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Cette formation professionnelle de niveau 3 vise \u00e0 enseigner<\/span> <\/span>la fabrication et la pr\u00e9sentation des pains et viennoiseries. Il participe \u00e0 l\u2019approvisionnement, au stockage et au contr\u00f4le qualit\u00e9 des mati\u00e8res premi\u00e8res. Il p\u00e9trit la p\u00e2te, p\u00e8se et fa\u00e7onne les pains, assure le suivi de la fermentation des produits et de la cuisson.<\/span><\/strong><\/p>\n

\u00c0 noter : le secteur de la boulangerie \u00e9volue vers la fabrication de produits de restauration l\u00e9g\u00e8re (pizzas, sandwichs, salades\u2026). Par ailleurs, les nouvelles techniques r\u00e9duisent la p\u00e9nibilit\u00e9 et la dur\u00e9e du travail des boulangers.<\/span><\/strong><\/p>\n

[\/et_pb_testimonial][et_pb_comments _builder_version=\u00a0\u00bb4.24.0″ _dynamic_attributes=\u00a0\u00bblink_option_url\u00a0\u00bb _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_option_url=\u00a0\u00bb@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wb3N0Iiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjkyODIiLCJlbmFibGVfaHRtbCI6Im9mZiJ9fQ==@\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_comments][et_pb_comments _builder_version=\u00a0\u00bb4.24.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_comments][et_pb_toggle title=\u00a0\u00bbLA FORMATION\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

Le titulaire de ce CAP sera un professionnel qualifi\u00e9 dans la ma\u00eetrise des techniques de fabrication des produits de boulangerie, viennoiserie et de restauration boulang\u00e8re dans le respect des r\u00e8gles d\u2019hygi\u00e8ne, de tra\u00e7abilit\u00e9, de sant\u00e9, de s\u00e9curit\u00e9 et de d\u00e9veloppement durable. Il participera \u00e0 la r\u00e9ception et au stockage des produits livr\u00e9s ainsi qu\u2019\u00e0 la fabrication et \u00e0 la conservation des productions r\u00e9alis\u00e9es. Il contribuera \u00e0 la mise en valeur des produits finis et renseignera le personnel de vente, participant ainsi \u00e0 l\u2019acte de vente.<\/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> : Travaux Pratiques, Ateliers exp\u00e9rimentaux, Technologie, Sciences Appliqu\u00e9es, Gestion et Pr\u00e9vention Sant\u00e9 Environnement.<\/span><\/p>\n

l\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 4 p\u00e9riodes pour un total de 14 semaines sur les 2 ans de formation, 2 p\u00e9riodes<\/span> <\/span>comptent pour l\u2019examen.<\/span><\/p>\n

[\/et_pb_toggle][et_pb_toggle title=\u00a0\u00bbLES +\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

Des s\u00e9ances de travaux pratiques<\/span><\/strong> pour apprendre \u00e0 s\u2019organiser, \u00e0 servir, \u00e0 communiquer et \u00e0 appr\u00e9cier la qualit\u00e9 des prestations.<\/span><\/p>\n

Des visites d\u2019\u00e9tablissements<\/span><\/strong> de concepts vari\u00e9s<\/span><\/p>\n

Des stages<\/span><\/strong> dans des structures vari\u00e9es<\/strong> : Boulangeries artisanales, grandes et moyenne surfaces, Industries agroalimentaires, entreprises de la fili\u00e8re \u00ab bl\u00e9-farine-pain \u00bb<\/span><\/p>\n

[\/et_pb_toggle][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_counters _builder_version=\u00a0\u00bb4.24.1″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_font=\u00a0\u00bbPoppins||||||||\u00a0\u00bb title_font_size=\u00a0\u00bb14px\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_counter percent=\u00a0\u00bb100″ bar_background_color=\u00a0\u00bb#0C71C3″ _builder_version=\u00a0\u00bb4.24.1″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_font=\u00a0\u00bb|700|||||||\u00a0\u00bb title_text_color=\u00a0\u00bb#ba4668″ title_font_size=\u00a0\u00bb16px\u00a0\u00bb background_enable_video_mp4=\u00a0\u00bbon\u00a0\u00bb background_enable_video_webm=\u00a0\u00bbon\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb bar_background_color_default=\u00a0\u00bb#000000″ use_percentages=\u00a0\u00bbon\u00a0\u00bb]Taux de r\u00e9ussite aux examens de CAP Boulanger en 2023[\/et_pb_counter][\/et_pb_counters][et_pb_text _builder_version=\u00a0\u00bb4.24.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

En t\u00e9l\u00e9chargement<\/strong><\/p>\n

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Plaquette CAP boulanger<\/strong><\/span><\/h3>\n

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Vid\u00e9o de pr\u00e9sentation<\/strong><\/p>\n

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T\u00e9moignage<\/strong><\/p>\n

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[\/et_pb_text][et_pb_testimonial portrait_url=\u00a0\u00bbhttps:\/\/etab.ac-reunion.fr\/lyc-christian-antou\/wp-content\/uploads\/sites\/126\/2024\/02\/images.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.24.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb body_font=\u00a0\u00bb||||||||\u00a0\u00bb body_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb body_font_size=\u00a0\u00bb17px\u00a0\u00bb body_line_height=\u00a0\u00bb1.2em\u00a0\u00bb background_color=\u00a0\u00bbrgba(33,33,99,0.8)\u00a0\u00bb custom_margin=\u00a0\u00bb0px|0px|0px|0px|false|true\u00a0\u00bb custom_padding=\u00a0\u00bb10px|10px|10px|10px|true|true\u00a0\u00bb border_color_all=\u00a0\u00bbgcid-499293e1-037f-44f6-a3a2-f777197a31fb\u00a0\u00bb border_width_all_portrait=\u00a0\u00bb5px\u00a0\u00bb border_color_all_portrait=\u00a0\u00bb#FFFFFF\u00a0\u00bb global_colors_info=\u00a0\u00bb{%22gcid-499293e1-037f-44f6-a3a2-f777197a31fb%22:%91%22border_color_all%22%93}\u00a0\u00bb]<\/p>\n

J’ai commenc\u00e9 par un CAP Boulanger, puis Bac Pro Boulanger, P\u00e2tissier pour \u00e9largir mes comp\u00e9tences. Apr\u00e8s 10 ans d’\u00e9xp\u00e9riences, suis maintenant responsable de 6 boulangeries sur l’\u00eele Maurice ! C’est un m\u00e9tier de passion avec des horaires d\u00e9cal\u00e9s mais tr\u00e8s enrichissant ou le travail est manuel qui necessite de la rigueur et de la patience. Vous aimez mettre la main \u00e0 la p\u00e2te ? Foncez au lyc\u00e9e h\u00f4telier ! \"wink\"<\/p>\n

Aurelien Payet, 34 ans<\/p>\n

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Poursuite d’\u00e9tudes<\/strong><\/p>\n

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