{"id":3773,"date":"2020-03-12T09:59:18","date_gmt":"2020-03-12T08:59:18","guid":{"rendered":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/?page_id=3773"},"modified":"2021-05-18T15:39:50","modified_gmt":"2021-05-18T13:39:50","slug":"seconde-famille-des-metiers-hotellerie-restauration","status":"publish","type":"page","link":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/","title":{"rendered":"Famille des M\u00e9tiers H\u00f4tellerie-Restauration"},"content":{"rendered":"<p style=\"text-align: justify\"><span style=\"font-family: arial, helvetica, sans-serif\"><span style=\"font-size: 12pt\"><em><br \/>\n<a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/capture-decran-2020-03-12-a-10-35-16\/\" rel=\"attachment wp-att-3792\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3792 aligncenter\" src=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/03\/Capture-d\u2019e\u0301cran-2020-03-12-a\u0300-10.35.16.png\" alt=\"\" width=\"203\" height=\"124\" srcset=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/03\/Capture-d\u2019e\u0301cran-2020-03-12-a\u0300-10.35.16.png 640w, https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/03\/Capture-d\u2019e\u0301cran-2020-03-12-a\u0300-10.35.16-300x183.png 300w\" sizes=\"auto, (max-width: 203px) 100vw, 203px\" \/><\/a>La seconde professionnelle est organis\u00e9e par familles de m\u00e9tiers. Chacune d\u2019entre elles regroupe plusieurs <\/em><\/span><span style=\"font-size: 12pt\"><em>sp\u00e9cialit\u00e9s du bac professionnel. Une mesure destin\u00e9e \u00e0 donner le temps et les connaissances n\u00e9cessaires pour choisir son m\u00e9tier. L&#8217;organisation de la classe de 2de par familles de m\u00e9tiers permet \u00e0 tous les \u00e9l\u00e8ves\u00a0<strong>d&#8217;acqu\u00e9rir les premi\u00e8res comp\u00e9tences professionnelles utiles dans un secteur<\/strong>, de\u00a0<strong>se professionnaliser et d&#8217;affirmer progressivement leurs choix<\/strong>.<\/em><\/span><\/span><\/p>\n<h4><span style=\"font-family: arial, helvetica, sans-serif;font-size: 12pt\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-3789\" src=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/03\/Capture-d\u2019e\u0301cran-2020-03-12-a\u0300-10.32.42.png\" alt=\"\" width=\"98\" height=\"18\" srcset=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/03\/Capture-d\u2019e\u0301cran-2020-03-12-a\u0300-10.32.42.png 152w, https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/03\/Capture-d\u2019e\u0301cran-2020-03-12-a\u0300-10.32.42-150x28.png 150w\" sizes=\"auto, (max-width: 98px) 100vw, 98px\" \/><strong>OBJECTIF : UNE ORIENTATION PROGRESSIVE<\/strong><\/span><\/h4>\n<p><span style=\"font-family: arial, helvetica, sans-serif;font-size: 12pt\">L&#8217;id\u00e9e est de proposer une 2de professionnelle commune \u00e0 plusieurs sp\u00e9cialit\u00e9s. De cette mani\u00e8re, l&#8217;\u00e9l\u00e8ve pourra cette ann\u00e9e-l\u00e0\u00a0:<\/span><\/p>\n<ul class=\"rond\">\n<li><span style=\"font-family: arial, helvetica, sans-serif;font-size: 12pt\">d\u00e9couvrir la famille de m\u00e9tiers qui lui pla\u00eet,<\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif;font-size: 12pt\">apprendre les savoir-faire communs \u00e0 tous les m\u00e9tiers d\u2019un m\u00eame secteur,<\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif;font-size: 12pt\">choisir, \u00e0 la fin de l&#8217;ann\u00e9e de 2de professionnelle, son m\u00e9tier et sa sp\u00e9cialit\u00e9 en connaissance de cause.<\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif;font-size: 12pt\">Il est pr\u00e9vu d\u2019installer les familles de m\u00e9tiers par vagues successives, \u00e0 partir de la rentr\u00e9e 2019 et jusqu\u2019\u00e0 la rentr\u00e9e 2021.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/www.education.gouv.fr\/la-voie-professionnelle-au-lycee-12101\">=&gt;La voie professionnelle une voie d&#8217;excellence<\/a><\/span><\/p>\n<p><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/fiche-qualeduc-fdm-en-hr-mr-jm\/\" target=\"_blank\" rel=\"attachment noopener wp-att-4280 noreferrer\">Voir la Fiche Quale\u0301duc FDM propos\u00e9e par l&#8217;acad\u00e9mie de Bordeaux<\/a><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\">\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e<\/span><\/p>\n<h3><span style=\"font-family: arial, helvetica, sans-serif;font-size: 12pt\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-3789\" src=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/03\/Capture-d\u2019e\u0301cran-2020-03-12-a\u0300-10.32.42.png\" alt=\"\" width=\"98\" height=\"18\" srcset=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/03\/Capture-d\u2019e\u0301cran-2020-03-12-a\u0300-10.32.42.png 152w, https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/03\/Capture-d\u2019e\u0301cran-2020-03-12-a\u0300-10.32.42-150x28.png 150w\" sizes=\"auto, (max-width: 98px) 100vw, 98px\" \/><\/span><\/h3>\n<h4 style=\"text-align: left\"><span style=\"font-family: arial, helvetica, sans-serif\">La Famille des M\u00e9tiers en H\u00f4tellerie-Restauration<\/span><\/h4>\n<p><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/logo-fdm-hr\/\" rel=\"attachment wp-att-3835\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3835 alignleft\" src=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/03\/LOGO-FDM-HR.png\" alt=\"\" width=\"275\" height=\"92\" srcset=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/03\/LOGO-FDM-HR.png 1024w, https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/03\/LOGO-FDM-HR-300x100.png 300w, https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/03\/LOGO-FDM-HR-768x257.png 768w\" sizes=\"auto, (max-width: 275px) 100vw, 275px\" \/><\/a><\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\">La seconde professionnelle organis\u00e9e en famille couvre le champ des m\u00e9tiers de l\u2019h\u00f4tellerie-restauration.<\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\">Cette organisation par famille propose un cadre s\u00e9curis\u00e9 permettant \u00e0 l\u2019\u00e9l\u00e8ve de faire progressivement \u00e9voluer ses repr\u00e9sentations sur les m\u00e9tiers de la cuisine et ceux des services en restauration, dans la perspective du choix d\u2019orientation qu\u2019il doit op\u00e9rer en fin d\u2019ann\u00e9e de seconde.<\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\">Cette classe de seconde constitue la premi\u00e8re \u00e9tape d\u2019un parcours de formation en trois ans, et porte une ambition en mati\u00e8re de formation technique et en termes de comp\u00e9tences professionnelles communes.<\/span><\/p>\n<h3><span style=\"font-family: arial, helvetica, sans-serif;font-size: 12pt\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-3789\" src=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/03\/Capture-d\u2019e\u0301cran-2020-03-12-a\u0300-10.32.42.png\" alt=\"\" width=\"65\" height=\"12\" srcset=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/03\/Capture-d\u2019e\u0301cran-2020-03-12-a\u0300-10.32.42.png 152w, https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/03\/Capture-d\u2019e\u0301cran-2020-03-12-a\u0300-10.32.42-150x28.png 150w\" sizes=\"auto, (max-width: 65px) 100vw, 65px\" \/><\/span><\/h3>\n<h5><span style=\"font-size: 12pt;font-family: arial, helvetica, sans-serif\"><strong>Les grands enjeux<\/strong><\/span><\/h5>\n<p class=\"p1\" style=\"text-align: justify\"><span style=\"font-family: arial, helvetica, sans-serif\"><em><span style=\"font-size: 10pt\">La classe de seconde famille des m\u00e9tiers de l\u2019h\u00f4tellerie-restauration repose sur l\u2019hypoth\u00e8se suivante : les m\u00e9tiers du service et de la cuisine se distinguent par des comp\u00e9tences sp\u00e9cifiques tr\u00e8s compl\u00e9mentaires. Pour faire face \u00e0 une client\u00e8le de plus en plus exigeante en termes de qualit\u00e9, de choix de produits mais aussi de prix, les professionnels doivent en permanence s\u2019adapter \u00e0 des attentes et des besoins qui \u00e9voluent constamment. Il en va par exemple des clients soumis \u00e0 des r\u00e9gimes alimentaires particuliers (allergies, intol\u00e9rances, bio, v\u00e9g\u00e9tarisme&#8230;) qui n\u00e9cessite que le serveur ma\u00eetrise la composition des plats (ingr\u00e9dients, allerg\u00e8nes\u2026) de mani\u00e8re \u00e0 renseigner le client, le rassurer et, si n\u00e9cessaire, demander au cuisinier d\u2019adapter certaines pr\u00e9parations. Il doit alors conna\u00eetre les techniques, les produits utilis\u00e9s en cuisine, les go\u00fbter et s\u2019approprier les plats qu\u2019il va ensuite proposer \u00e0 la client\u00e8le. En retour, le cuisinier doit pouvoir mesurer les contraintes du service et de la commercialisation au regard des attentes des clients afin d\u2019y r\u00e9pondre au mieux. (extrait VADE-MECUM)<\/span><\/em><\/span><\/p>\n<blockquote><p><span style=\"font-family: arial, helvetica, sans-serif\">Renforcer la coh\u00e9sion entre les m\u00e9tiers de la cuisine et ceux des services en restauration, d<em>\u00e9velopper des comp\u00e9tences transversales communes, p<\/em><em>ermettre l\u2019acquisition de comp\u00e9tences de base de chacun des m\u00e9tiers.<\/em><\/span><\/p><\/blockquote>\n<table style=\"height: 23px\" width=\"714\">\n<tbody>\n<tr style=\"height: 10.9844px\">\n<td style=\"width: 704px;background-color: #5a81bf;height: 5px;border-color: #0e0947;vertical-align: top\" scope=\"row\">\n<h5 style=\"text-align: left\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 18pt;color: #ffffff\"><strong>Ing\u00e9nierie p\u00e9dagogique<\/strong><\/span><\/h5>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p style=\"text-align: justify\"><span style=\"font-family: arial, helvetica, sans-serif\">Un strat\u00e9gie de formation construite en \u00e9quipe et tenant compte d&#8217;une progressivit\u00e9 bas\u00e9e sur un socle de comp\u00e9tences communes et une s\u00e9lection de comp\u00e9tences de coeur de m\u00e9tier.<\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\">Vid\u00e9o de pr\u00e9sentation des enjeux de la seconde Famille des M\u00e9tiers HR<\/span><\/p>\n<div style=\"width: 800px;\" class=\"wp-video\"><video class=\"wp-video-shortcode\" id=\"video-3773-1\" width=\"800\" height=\"450\" preload=\"metadata\" controls=\"controls\"><source type=\"video\/mp4\" src=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/04\/Video-presentation-enjeux-FDM-HR.mp4?_=1\" \/><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/04\/Video-presentation-enjeux-FDM-HR.mp4\">https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/04\/Video-presentation-enjeux-FDM-HR.mp4<\/a><\/video><\/div>\n<p><span style=\"font-family: arial, helvetica, sans-serif\"><span style=\"font-size: 10pt\"><em><strong style=\"font-size: 10pt\">Attention =&gt;<\/strong><span style=\"font-size: 10pt\">\u00a0<\/span><span style=\"font-size: 13.3333px\">Malgr\u00e9<\/span><span style=\"font-size: 10pt\"> le travail li\u00e9 \u00e0 l&#8217;accompagnement de l&#8217;\u00e9l\u00e8ve dans son projet d&#8217;orientation post-seconde, Il <\/span><u style=\"font-size: 10pt\">n\u2019incombe pas \u00e0 l\u2019\u00e9tablissement scolaire d\u2019imposer un choix d\u2019orientation<\/u><span style=\"font-size: 10pt\">, ni de sp\u00e9cialiser les \u00e9l\u00e8ves dans un m\u00e9tier, <\/span><u style=\"font-size: 10pt\">avant que le processu<\/u><u style=\"font-size: 10pt\">s d\u2019orientation<\/u><span style=\"font-size: 10pt\"> n&#8217;ait eu lieu.<\/span><\/em><\/span><\/span><\/p>\n<p style=\"text-align: center\"><span style=\"font-family: arial, helvetica, sans-serif\">\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e\u221e<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3846 alignleft\" src=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/03\/Capture-d\u2019e\u0301cran-2020-03-14-a\u0300-11.09.05.png\" alt=\"\" width=\"645\" height=\"303\" srcset=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/03\/Capture-d\u2019e\u0301cran-2020-03-14-a\u0300-11.09.05.png 1024w, https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/03\/Capture-d\u2019e\u0301cran-2020-03-14-a\u0300-11.09.05-300x141.png 300w, https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/03\/Capture-d\u2019e\u0301cran-2020-03-14-a\u0300-11.09.05-768x361.png 768w\" sizes=\"auto, (max-width: 645px) 100vw, 645px\" \/><\/span><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify\"><span style=\"font-family: arial, helvetica, sans-serif\">La possibilit\u00e9 d&#8217;envisager une strat\u00e9gie de formation d\u00e9coup\u00e9e en &#8220;cycles de formation&#8221; amenant progressivement l&#8217;\u00e9l\u00e8ve a faire son choix de m\u00e9tier. L\u2019\u00e9l\u00e8ve peut ainsi tout au long de la classe de seconde construire son projet et faire un choix \u00e9tay\u00e9 entre ces deux sp\u00e9cialit\u00e9s.<a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/famille-metier-hr\/\" rel=\"attachment wp-att-3847\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-3847\" src=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/03\/Famille-Metier-HR.png\" alt=\"\" width=\"676\" height=\"384\" srcset=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/03\/Famille-Metier-HR.png 1000w, https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/03\/Famille-Metier-HR-300x170.png 300w, https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/03\/Famille-Metier-HR-768x436.png 768w\" sizes=\"auto, (max-width: 676px) 100vw, 676px\" \/><\/a><\/span><\/p>\n<h5><\/h5>\n<h5><\/h5>\n<h5><\/h5>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\">=&gt;Les deux PFMP doivent permettre \u00e0 l&#8217;\u00e9l\u00e8ve de d\u00e9couvrir les comp\u00e9tences professionnelles des deux m\u00e9tiers<\/span><\/p>\n<table style=\"height: 42px\" width=\"716\">\n<tbody>\n<tr style=\"height: 10.9844px\">\n<td style=\"width: 706px;background-color: #5a81bf;height: 5px;border-color: #0e0947;vertical-align: top\" scope=\"row\">\n<h5 style=\"text-align: left\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 18pt;color: #ffffff\"><strong><a id=\"les-outils-FDM\"><\/a>Des outils<\/strong><\/span><\/h5>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h5 style=\"text-align: left\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 18pt;color: #ffffff\"><strong>Des outil<\/strong><\/span><\/h5>\n<table style=\"height: 608px;width: 756px\">\n<tbody>\n<tr>\n<td style=\"width: 746px\"><span style=\"font-family: arial, helvetica, sans-serif\"><strong>Les ressources propos\u00e9es par les enseignants durant la formation \u00e0 distance <\/strong><span style=\"font-size: 10pt\">(Novembre 2020)<\/span><\/span><\/p>\n<p><span style=\"font-size: 10pt;font-family: arial, helvetica, sans-serif\">Pilotage Maddy RIBOULLET (charg\u00e9e de mission d&#8217;inspection) &amp; J\u00e9r\u00f4me MUZARD (IEN \u00e9conomie-gestion)<\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\">Merci \u00e0 tous les enseignants contributeurs qui ont r\u00e9alis\u00e9 un travail de grande qualit\u00e9 dans des conditions de formation difficiles (voir =&gt; <a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/formation-famille-des-metiers-hr-a-distance-groupes-de-w\/\" rel=\"attachment wp-att-4163\">Liste des enseignants contributeurs<\/a>) &#8211; =&gt; <span style=\"color: #ff00ff\">Retrouvez tous les <strong>outils<\/strong> et les <strong>exemples<\/strong> en format ouvert (Word ou Excel) sur <a href=\"https:\/\/tribu.phm.education.gouv.fr\/portal\/auth\/pagemarker\/3\/cms\/default-domain\/workspaces\/espace-pedagogique-filiere-hotellerie-restauration-academie-de-bordeaux?scope=__nocache&amp;addToBreadcrumb=0&amp;displayLiveVersion=1&amp;pagePath=%252Ffoad%252Fhome-member&amp;pageParams=\"><strong>notre espace TRIBU<\/strong><\/a><\/span><\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 746px\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 10pt\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/equipe-a-reflexion-stg-exemple-capbreton\/\" rel=\"attachment wp-att-4164\">EQUIPE A &#8211; Re\u0301flexion STG &#8211; exemple Capbreton<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 746px\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 10pt\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/equipe-a-reflexion-stg-exemple-biarritz\/\" rel=\"attachment wp-att-4165\">EQUIPE A &#8211; Re\u0301flexion STG &#8211; exemple Biarritz<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 746px\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 10pt\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/equipe-b-construction-de-blocs-de-p\/\" rel=\"attachment wp-att-4166\">EQUIPE B &#8211; Construction de blocs d&#8217;E.P.<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 746px\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 10pt\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/equipe-c-la-co-animation-en-e-p-exemple-talence\/\" rel=\"attachment wp-att-4167\">EQUIPE C &#8211; La co-animation en E.P. &#8211; Exemple Talence<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 746px\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 10pt\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/equipe-c-la-co-animation-en-e-p-exemple-morlaas\/\" rel=\"attachment wp-att-4168\">EQUIPE C &#8211; La co-animation en E.P. &#8211; Exemple Morlaas<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 746px\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 10pt\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/equipe-c-la-co-animation-en-e-p-exemple-pau-2\/\" rel=\"attachment wp-att-4171\">EQUIPE C &#8211; La co-animation en E.P. &#8211; Exemple Pau<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 746px\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 10pt\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/equipe-d-la-co-intervention-opc-et-sc\/\" rel=\"attachment wp-att-4172\">EQUIPE D &#8211; La co-intervention OPC et SC<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 746px\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 10pt\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/equipe-d-la-co-intervention-e-p-et-maths\/\" rel=\"attachment wp-att-4173\">EQUIPE D &#8211; La co-intervention E.P. et Maths<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 746px\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 10pt\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/equipe-d-la-co-intervention-e-p-et-franc%cc%a7ais\/\" rel=\"attachment wp-att-4174\">EQUIPE D &#8211; La co-intervention E.P. et Franc\u0327ais<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 746px\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 10pt\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/equipe-e-la-consolidation-lap-et-laide-a-lorientation\/\" rel=\"attachment wp-att-4175\">EQUIPE E &#8211; La consolidation, l&#8217;AP et l&#8217;aide a\u0300 l&#8217;orientation<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 746px\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 10pt\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/equipe-f-exemple-annexe-pedagogique\/\" rel=\"attachment wp-att-4176\">EQUIPE F &#8211; Exemple Annexe pe\u0301dagogique<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 746px\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 10pt\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/equipe-f-exemple-grille-evaluation-pfmp-n1\/\" rel=\"attachment wp-att-4177\">EQUIPE F &#8211; Exemple Grille evaluation PFMP N\u00b01<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 746px\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 10pt\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/equipe-f-exemple-attestation-covid\/\" rel=\"attachment wp-att-4178\">EQUIPE F &#8211; Exemple Attestation COVID<\/a> (merci \u00e0 Mme BENLAID)<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<table style=\"height: 207px;width: 757px\">\n<tbody>\n<tr style=\"height: 19px\">\n<td style=\"width: 85px;height: 58.0156px\" rowspan=\"12\"><span style=\"font-family: arial, helvetica, sans-serif\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3843 alignnone\" src=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/03\/Capture-d\u2019e\u0301cran-2020-03-14-a\u0300-11.01.16.png\" alt=\"\" width=\"76\" height=\"102\" \/><\/span><\/td>\n<td style=\"width: 656px;height: 19px\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 12pt\">Diaporama de formation (acad\u00e9mie de Bordeaux)<\/span><\/td>\n<\/tr>\n<tr style=\"height: 50px\">\n<td style=\"width: 656px;height: 50px\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 12pt\"><a href=\"mailto:jerome.muzard@ac-bordeaux.fr\">Outil EXCEL de S\u00e9lection des comp\u00e9tences pour l&#8217;ann\u00e9e de seconde<\/a> <span style=\"font-size: 8pt\"><em><span style=\"color: #ff00ff\">(faire une demande =&gt; r\u00e9serv\u00e9 uniquement aux adresses professionnelles &#8220;ac-bordeaux.fr&#8221;)<\/span><\/em><\/span><\/span><\/td>\n<\/tr>\n<tr style=\"height: 7px\">\n<td style=\"width: 656px;height: 7px\"><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/competences-famille-hrt-jm\/\" rel=\"attachment wp-att-3888\">Pr\u00e9sentation de la s\u00e9lection des comp\u00e9tences (doc pdf)<\/a><\/span><\/td>\n<\/tr>\n<tr style=\"height: 7px\">\n<td style=\"width: 656px;height: 7px\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 12pt\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/vademecum-seconde-famille-metiers-hotellerie-restauration\/\" rel=\"attachment wp-att-3845\">Vademecum seconde-famille-metiers-hotellerie-restauration<\/a><\/span><\/td>\n<\/tr>\n<tr style=\"height: 7px\">\n<td style=\"width: 656px;height: 7px\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 12pt\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/tsg-famille-des-metiers-hrt\/\" rel=\"attachment wp-att-3800\">Exemple d&#8217;outil pour Tableau de strat\u00e9gie globale (format Word)<\/a><\/span><\/td>\n<\/tr>\n<tr style=\"height: 7px\">\n<td style=\"width: 656px;height: 7px\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 12pt\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/tsg-famille-des-metiers-hrt-2\/\" rel=\"attachment wp-att-3801\">Exemple d&#8217;outil pour Tableau de strat\u00e9gie globale (format Excel)<\/a><\/span><\/td>\n<\/tr>\n<tr style=\"height: 7px\">\n<td style=\"width: 656px;height: 7px\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 12pt\"><a href=\"mailto:jerome.muzard@ac-bordeaux.fr\">Exemple de devis pour les servantes atelier<\/a> <span style=\"font-size: 8pt\"><em><span style=\"color: #ff00ff\">(faire une demande =&gt; r\u00e9serv\u00e9 uniquement aux adresses professionnelles &#8220;ac-bordeaux.fr&#8221;) <span style=\"font-size: 10pt\">&#8211; Merci \u00e0 Jo\u00ebl MECHAUSSIER DDFPT &#8211; LP Darmante Capbreton<\/span><\/span><\/em><\/span><\/span><\/p>\n<table style=\"height: 36px;width: 654px\">\n<tbody>\n<tr>\n<td style=\"width: 331px\"><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/capture-decran-2020-04-16-a-10-11-18\/\" rel=\"attachment wp-att-4004\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-4004\" src=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/04\/Capture-d\u2019e\u0301cran-2020-04-16-a\u0300-10.11.18.png\" alt=\"\" width=\"366\" height=\"312\" srcset=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/04\/Capture-d\u2019e\u0301cran-2020-04-16-a\u0300-10.11.18.png 1024w, https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/04\/Capture-d\u2019e\u0301cran-2020-04-16-a\u0300-10.11.18-300x256.png 300w, https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/04\/Capture-d\u2019e\u0301cran-2020-04-16-a\u0300-10.11.18-768x655.png 768w\" sizes=\"auto, (max-width: 366px) 100vw, 366px\" \/><\/a><\/span><\/td>\n<td style=\"width: 317px\"><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/capture-decran-2020-04-16-a-10-11-30\/\" rel=\"attachment wp-att-4005\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-large wp-image-4005\" src=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/04\/Capture-d\u2019e\u0301cran-2020-04-16-a\u0300-10.11.30.png\" alt=\"\" width=\"800\" height=\"852\" srcset=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/04\/Capture-d\u2019e\u0301cran-2020-04-16-a\u0300-10.11.30.png 961w, https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/04\/Capture-d\u2019e\u0301cran-2020-04-16-a\u0300-10.11.30-281x300.png 281w, https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2020\/04\/Capture-d\u2019e\u0301cran-2020-04-16-a\u0300-10.11.30-768x819.png 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><span style=\"font-size: 10pt;font-family: arial, helvetica, sans-serif\"><em>Exemples de &#8220;servantes atelier&#8221; Lyc\u00e9e H\u00f4telier de Biarritz <span style=\"color: #ff00ff\">(Merci \u00e0 Aurore MERCHADOU &#8211; DDFPT)<\/span><\/em><\/span><\/td>\n<\/tr>\n<tr style=\"height: 7px\">\n<td style=\"width: 656px;height: 7px\">\n<ul>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/trousseau-nerac-fille\/\" rel=\"attachment wp-att-4024\">Exemple de devis pour la constitution des trousseaux &#8220;doubles&#8221; Fille<\/a><\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif;font-size: 12pt\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/trousseau-nerac-garc%cc%a7on\/\" rel=\"attachment wp-att-4020\">Exemple de devis pour la constitution des trousseaux &#8220;doubles&#8221; Gar\u00e7on<\/a><br \/>\n<\/span><\/li>\n<\/ul>\n<p><span style=\"font-size: 10pt;font-family: arial, helvetica, sans-serif\"><em><span style=\"color: #ff00ff\">=&gt; Merci \u00e0 Xavier DETCHENIQUE (DDFPT &#8211; J. De Romas LP NERAC)<\/span><\/em><\/span><\/td>\n<\/tr>\n<tr style=\"height: 7px\">\n<td style=\"width: 656px;height: 7px\"><span style=\"color: #ff0000;font-size: 10pt;font-family: arial, helvetica, sans-serif\"><em>Les compte-rendus des trois ateliers de la journ\u00e9e de formation acad\u00e9mique du 12 f\u00e9vrier. <strong>Attention<\/strong>, les informations contenues dans ces CR ont seulement vocation a alimenter la r\u00e9flexion des \u00e9quipes et n&#8217;ont pas valeur de cadrage r\u00e8glementaire.<\/em><\/span><\/td>\n<\/tr>\n<tr style=\"height: 7px\">\n<td style=\"width: 656px;height: 7px\"><span style=\"color: #000000;font-size: 12pt;font-family: arial, helvetica, sans-serif\">Formation Famille des M\u00e9tiers F\u00e9vrier 2020 =&gt; CR Re\u0301union Arcachon &#8211; <a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/cr-famille-metiers-compte-rendu-preconisations-groupe-3-ddfpt\/\" rel=\"attachment wp-att-4014\">CR Atelier Anticipation &amp; Organisation FDM HR DDFPT &amp; CE<\/a> &#8211;<span style=\"font-size: 10pt\"> Didier LASSERRE (DDFPT LP Arcachon) &amp; Xavier DETCHENIQUE (DDFPT LP N\u00e9rac)<\/span><\/span><\/td>\n<\/tr>\n<tr style=\"height: 7px\">\n<td style=\"width: 656px;height: 7px\"><span style=\"font-family: arial, helvetica, sans-serif\">Formation Famille des M\u00e9tiers F\u00e9vrier 2020 =&gt; CR Re\u0301union Arcachon &#8211; <a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/cr-formation-arcachon-atelier-riboullet-castets\/\" rel=\"attachment wp-att-4010\">Strat\u00e9gie Famille des me\u0301tiers\u00a0<\/a>&#8211; <span style=\"font-size: 10pt\"><a href=\"mailto:Maddy.Riboullet@ac-bordeaux.fr\">Maddy RIBOULLET<\/a> \/ <a href=\"mailto:Patrick.Castets@ac-bordeaux.fr\">Patrick CASTETS<\/a> (LP Darmante Capbreton)<\/span><\/span><\/td>\n<\/tr>\n<tr style=\"height: 7px\">\n<td style=\"width: 656px;height: 7px\"><span style=\"font-family: arial, helvetica, sans-serif\">Formation Famille des M\u00e9tiers F\u00e9vrier 2020 =&gt; <a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/seconde-famille-des-metiers-hotellerie-restauration\/cr-reunion-arcachon-famille-des-metiers-hr-aire-s-adour\/\" rel=\"attachment wp-att-4007\">CR Re\u0301union Arcachon &#8211; Famille des me\u0301tiers HR Aire-S-Adour<\/a> <span style=\"font-size: 10pt\">Sophie SARRAUTE (proviseure), Sonia DEBARRE, Adrien OTHAECHE (LP Aire sur Adour)<\/span><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p>La seconde professionnelle est organis\u00e9e par familles de m\u00e9tiers. Chacune d\u2019entre elles regroupe plusieurs sp\u00e9cialit\u00e9s du bac professionnel. Une mesure<\/p>\n","protected":false},"author":166,"featured_media":0,"parent":1447,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-3773","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/pages\/3773","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/users\/166"}],"replies":[{"embeddable":true,"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/comments?post=3773"}],"version-history":[{"count":108,"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/pages\/3773\/revisions"}],"predecessor-version":[{"id":4283,"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/pages\/3773\/revisions\/4283"}],"up":[{"embeddable":true,"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/pages\/1447"}],"wp:attachment":[{"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/media?parent=3773"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}