{"id":4393,"date":"2021-09-13T14:36:43","date_gmt":"2021-09-13T12:36:43","guid":{"rendered":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/?page_id=4393"},"modified":"2022-07-07T10:51:18","modified_gmt":"2022-07-07T08:51:18","slug":"gap-former-les-cuisiniers-de-demain-alimentation-durable","status":"publish","type":"page","link":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/gap-former-les-cuisiniers-de-demain-alimentation-durable\/","title":{"rendered":"Guide p\u00e9dagogique &#8211; Former les cuisiniers de demain aux enjeux d&#8217;une alimentation durable"},"content":{"rendered":"<h1><span style=\"font-family: arial, helvetica, sans-serif;font-size: 14pt\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/02\/Capture-de\u0301cran-2022-02-28-a\u0300-15.37.25.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-4571\" src=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/02\/Capture-de\u0301cran-2022-02-28-a\u0300-15.37.25.png\" alt=\"\" width=\"255\" height=\"359\" srcset=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/02\/Capture-de\u0301cran-2022-02-28-a\u0300-15.37.25.png 726w, https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/02\/Capture-de\u0301cran-2022-02-28-a\u0300-15.37.25-213x300.png 213w, https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/02\/Capture-de\u0301cran-2022-02-28-a\u0300-15.37.25-768x1084.png 768w\" sizes=\"auto, (max-width: 255px) 100vw, 255px\" \/><\/a>Propos liminaires<\/span><\/h1>\n<p><span style=\"font-family: arial, helvetica, sans-serif\">Ce travail r\u00e9pond \u00e0 un besoin d\u2019\u00e9volution des formations existantes dans le domaine de la cuisine. Il porte en lui l\u2019espoir d\u2019une prise en compte accrue des enjeux de sant\u00e9, environnementaux, socio-culturels et \u00e9conomiques.<\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\">La r\u00e9flexion a \u00e9t\u00e9 initi\u00e9e au sein du GT nutrition du Conseil National de la Restauration Collective<a href=\"#_ftn1\" name=\"_ftnref1\"><strong>[1]<\/strong><\/a>, en collaboration avec l\u2019Inspection G\u00e9n\u00e9rale de l\u2019\u00c9ducation, du Sport et de la Recherche le Minist\u00e8re de l\u2019Agriculture et de l\u2019Alimentation et le Minist\u00e8re des Solidarit\u00e9s et de la Sant\u00e9.<\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\">L\u2019objectif est de faire \u00e9voluer la formation initiale des cuisiniers face aux \u00e9volutions l\u00e9gislatives, tendances globales de march\u00e9s et attentes des consommateurs, en sensibilisant les acteurs de la formation et en leur proposant des exemples de th\u00e8mes de culture professionnelle, de formation pratique et de projets s\u2019adossant aux dipl\u00f4mes et dispositifs de formation existants.<\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\">Je tiens particuli\u00e8rement \u00e0 remercier Madame LAVIGE, Messieurs FORT et CHASSAGNE, les trois enseignants associ\u00e9s \u00e0 ce travail de r\u00e9daction, pour leur investissement, leur patience, leur opini\u00e2tret\u00e9 et leur cr\u00e9ativit\u00e9. Merci aussi \u00e0 tous les membres du groupe de travail, DEGESCO, Minist\u00e8re des Solidarit\u00e9s et de la Sant\u00e9 et Minist\u00e8re de l&#8217;Agriculture et de l&#8217;Alimentation pour la qualit\u00e9 de nos \u00e9changes. Merci \u00e0 Monsieur DE GAVELLE qui nous a accompagn\u00e9 avec bienveillance tout au long du projet.<\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif;font-size: 10pt\"><strong>J\u00e9r\u00f4me MUZARD<\/strong> <span style=\"font-size: 8pt\">&#8211; Inspecteur \u00e9ducation nationale \u00e9conomie &amp; gestion\u00a0<\/span><\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\">\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022<\/span><\/p>\n<ul>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><strong>La D\u00e9marche<\/strong><\/span><\/li>\n<\/ul>\n<p class=\"p1\"><a href=\"https:\/\/www.canva.com\/design\/DAFCdabIjWU\/view\"><span style=\"font-family: arial, helvetica, sans-serif\">Pr\u00e9sentation de la d\u00e9marche &#8211; J-MUZARD IEN<\/span><\/a><a href=\"https:\/\/www.canva.com\/design\/DAFCdabIjWU\/view\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-4733\" src=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/07\/Capture-de\u0301cran-2022-07-07-a\u0300-10.39.42-e1657183281892.png\" alt=\"\" width=\"341\" height=\"190\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p class=\"p1\"><span style=\"font-family: arial, helvetica, sans-serif\">\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022<\/span><\/p>\n<ul>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/07\/GUIDE-PEDA-Former-Cuisiniers-Alim-Durable_finalise\u0301.pdf\">Le GUIDE P\u00e9dagogique <\/a>Former Les Cuisiniers de Demain aux Enjeux d&#8217;un Alimentation Durable<\/li>\n<\/ul>\n<p><span style=\"font-family: arial, helvetica, sans-serif\">\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022\u2022<\/span><\/p>\n<ul>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><strong>Le Groupes d&#8217;enseignants-concepteurs<\/strong><\/span><\/li>\n<\/ul>\n<p><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/07\/Capture-de\u0301cran-2022-07-07-a\u0300-10.30.22.png\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4724 aligncenter\" src=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/07\/Capture-de\u0301cran-2022-07-07-a\u0300-10.30.22.png\" alt=\"\" width=\"515\" height=\"294\" srcset=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/07\/Capture-de\u0301cran-2022-07-07-a\u0300-10.30.22.png 1024w, https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/07\/Capture-de\u0301cran-2022-07-07-a\u0300-10.30.22-300x171.png 300w, https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/07\/Capture-de\u0301cran-2022-07-07-a\u0300-10.30.22-768x438.png 768w\" sizes=\"auto, (max-width: 515px) 100vw, 515px\" \/><\/a><\/span><\/p>\n<ul>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><strong>Les exemples de s\u00e9ances &amp; les supports didactiques et p\u00e9dagogiques<\/strong><\/span><\/li>\n<\/ul>\n<table style=\"height: 2194px\" width=\"786\">\n<tbody>\n<tr style=\"height: 51px\">\n<td style=\"background-color: #4faff0;text-align: center;height: 51px\"><span style=\"font-family: arial, helvetica, sans-serif\"><strong>Public cible<\/strong><\/span><\/td>\n<td style=\"background-color: #4faff0;text-align: center;height: 51px\"><span style=\"font-family: arial, helvetica, sans-serif\"><strong>Modalit\u00e9 didactique<\/strong><\/span><\/td>\n<td style=\"background-color: #4faff0;text-align: center;height: 51px\"><span style=\"font-family: arial, helvetica, sans-serif\"><strong>Th\u00e8me<\/strong><\/span><\/td>\n<td style=\"background-color: #4faff0;text-align: center;height: 51px\"><span style=\"font-family: arial, helvetica, sans-serif\"><strong>concepteurs<\/strong><\/span><\/td>\n<\/tr>\n<tr style=\"height: 102.344px\">\n<td style=\"height: 102.344px;width: 112.203px;text-align: center\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 8pt\">Premi\u00e8re professionnelle Baccalaur\u00e9at professionnel cuisine<\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/07\/logo_Cuisine-5.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1431 aligncenter\" src=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/07\/logo_Cuisine-5.jpg\" alt=\"\" width=\"35\" height=\"41\" \/><\/a><\/span><\/td>\n<td style=\"height: 102.344px;width: 145.094px;text-align: center;vertical-align: middle\"><span style=\"font-family: arial, helvetica, sans-serif\"><strong>Atelier exp\u00e9rimental<\/strong><\/span><\/td>\n<td style=\"height: 102.344px;width: 311.734px\"><span style=\"font-family: arial, helvetica, sans-serif\">Comment adapter sa pratique et r\u00e9pondre aux attentes des consommateurs en mati\u00e8re de cuisine v\u00e9g\u00e9tale\u00a0(allerg\u00e8nes et r\u00e9gimes alimentaires) ?<\/span><\/p>\n<table style=\"height: 49px;width: 279.047px\">\n<tbody>\n<tr>\n<td style=\"width: 269.047px;background-color: #e61717\"><span style=\"font-family: arial, helvetica, sans-serif\"><strong><span style=\"font-size: 10pt;color: #ffffff\"><a style=\"color: #ffffff\" href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/01\/GAPAD-FISP-AE-C-LAVIGE.pdf\">La fiche d&#8217;intention et de sc\u00e9nario p\u00e9dagogiques<\/a><\/span><\/strong><\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 269.047px;background-color: #3e16cc\"><span style=\"font-size: 10pt;font-family: arial, helvetica, sans-serif;color: #ffffff\"><a style=\"color: #ffffff\" href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/02\/1-GAPAD-AE-C-LAVIGE.pdf\">Le support p\u00e9dagogique<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<td style=\"height: 332.109px;width: 188.969px;text-align: center;vertical-align: middle\" rowspan=\"3\"><span style=\"font-family: arial, helvetica, sans-serif\"><strong>Charlotte LAVIGE<\/strong><\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\"><em>Professeure de cuisine en\u00a0 Lyc\u00e9e professionnel<\/em><\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/www.lyceeprofessionnel-morlaas.fr\/\"><em>LP Haute Vue Morlaas (64)<\/em><\/a><\/span><\/td>\n<\/tr>\n<tr style=\"height: 144px\">\n<td style=\"height: 144px;width: 112.203px;text-align: center\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 8pt\">Premi\u00e8re professionnelle Baccalaur\u00e9at professionnel cuisine<\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/07\/logo_Cuisine-5.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1431 aligncenter\" src=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/07\/logo_Cuisine-5.jpg\" alt=\"\" width=\"35\" height=\"41\" \/><\/a><\/span><\/td>\n<td style=\"height: 144px;width: 145.094px;text-align: center;vertical-align: middle\"><span style=\"font-family: arial, helvetica, sans-serif\"><strong>Travaux pratiques<\/strong><\/span><\/td>\n<td style=\"height: 144px;width: 311.734px\"><span style=\"font-family: arial, helvetica, sans-serif\">Identifier des circuits et crit\u00e8res d\u2019approvisionnements durables et de proximit\u00e9 afin d\u2019am\u00e9liorer sa pratique et concevoir une offre de restauration de qualit\u00e9, plus respectueuse de l\u2019environnement.<\/span><\/p>\n<table style=\"height: 49px;width: 279.047px\">\n<tbody>\n<tr>\n<td style=\"width: 269.047px;background-color: #e61717\"><span style=\"font-family: arial, helvetica, sans-serif;color: #ffffff\"><strong><span style=\"font-size: 10pt\"><a style=\"color: #ffffff\" href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/01\/GAPAD-FISP-APS-C-LAVIGE.pdf\">La fiche d&#8217;intention et de sc\u00e9nario p\u00e9dagogiques<\/a><\/span><\/strong><\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 269.047px;background-color: #3e16cc\"><span style=\"font-family: arial, helvetica, sans-serif;color: #ffffff\"><strong><span style=\"font-size: 10pt\"><a style=\"color: #ffffff\" href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/01\/GAPAD-APS-C-LAVIGE.pdf\">Le support p\u00e9dagogique<\/a><\/span><\/strong><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<tr style=\"height: 192px\">\n<td style=\"height: 192px;width: 112.203px;text-align: center\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 8pt\">Premi\u00e8re professionnelle Baccalaur\u00e9at professionnel cuisine<\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/07\/logo_Cuisine-5.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1431 aligncenter\" src=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/07\/logo_Cuisine-5.jpg\" alt=\"\" width=\"35\" height=\"41\" \/><\/a><\/span><\/td>\n<td style=\"height: 192px;width: 145.094px;text-align: center;vertical-align: middle\"><span style=\"font-family: arial, helvetica, sans-serif\"><strong>Technologie culinaire \/ culture professionnelle<\/strong><\/span><\/td>\n<td style=\"height: 192px;width: 311.734px\"><span style=\"font-family: arial, helvetica, sans-serif\">La cuisine v\u00e9g\u00e9tarienne : connaissance, classification et r\u00f4le des aliments d\u2019origine v\u00e9g\u00e9tale dans l\u2019alimentation et l\u2019offre de restauration commerciale<\/span><\/p>\n<table style=\"height: 49px;width: 279.047px\">\n<tbody>\n<tr>\n<td style=\"width: 269.047px;background-color: #e61717\"><span style=\"font-size: 10pt;font-family: arial, helvetica, sans-serif;color: #ffffff\"><strong><a style=\"color: #ffffff\" href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/01\/1-GAPAD-FISP-TK-C-LAVIGE.pdf\">La fiche d&#8217;intention et de sc\u00e9nario p\u00e9dagogiques<\/a><\/strong><\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 269.047px;background-color: #3e16cc\"><span style=\"font-size: 10pt;color: #ffffff;font-family: arial, helvetica, sans-serif\"><a style=\"color: #ffffff\" href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/02\/1-GAPAD-TK-C-LAVIGE.pdf\">Le support p\u00e9dagogique<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<tr style=\"height: 96px\">\n<td style=\"height: 96px;width: 112.203px;text-align: center\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 8pt\">Terminale Baccalaur\u00e9at professionnel cuisine<\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/07\/logo_Cuisine-5.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1431 aligncenter\" src=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/07\/logo_Cuisine-5.jpg\" alt=\"\" width=\"35\" height=\"41\" \/><\/a><\/span><\/td>\n<td style=\"height: 96px;width: 145.094px;text-align: center;vertical-align: middle\"><span style=\"font-family: arial, helvetica, sans-serif\"><strong>Atelier exp\u00e9rimental<\/strong><\/span><\/td>\n<td style=\"height: 96px;width: 311.734px\"><span style=\"font-family: arial, helvetica, sans-serif\">Les bouillons \u00ab\u00a0fait-maison\u00a0\u00bb, quels sont les pr\u00e9cautions techniques de fabrication, les vertus et les exemples d\u2019utilisations culinaires\u00a0?<\/span><\/p>\n<table style=\"height: 49px;width: 279.047px\">\n<tbody>\n<tr>\n<td style=\"width: 269.047px;background-color: #e61717\"><span style=\"font-size: 10pt;font-family: arial, helvetica, sans-serif;color: #ffffff\"><strong><a style=\"color: #ffffff\" href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/01\/2-GAPAD-FISP-AE-D-CHASSSAGNE.pdf\">La fiche d&#8217;intention et de sc\u00e9nario p\u00e9dagogiques<\/a><\/strong><\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 269.047px;background-color: #3e16cc\"><span style=\"font-size: 10pt;font-family: arial, helvetica, sans-serif;color: #ffffff\"><strong><a style=\"color: #ffffff\" href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/01\/2-GAPAD-AE-D-CHASSAGNE.pdf\">Le support p\u00e9dagogique<\/a><\/strong><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<td style=\"height: 312px;width: 188.969px;text-align: center;vertical-align: middle\" rowspan=\"3\"><span style=\"font-family: arial, helvetica, sans-serif\"><strong>David CHASSAGNE<\/strong><\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\"><em>Professeur de cuisine en<\/em><\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\"><em>Lyc\u00e9e professionnel<\/em><\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\"><em>\u00a0<a href=\"https:\/\/www.lyceedegascogne.fr\/\">Lyc\u00e9e H\u00f4telier de Gascogne \u2013 Talence (33)<\/a><\/em><\/span><\/td>\n<\/tr>\n<tr style=\"height: 120px\">\n<td style=\"height: 120px;width: 112.203px;text-align: center\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 8pt\">Terminale Baccalaur\u00e9at professionnel cuisine<\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/07\/logo_Cuisine-5.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1431 aligncenter\" src=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/07\/logo_Cuisine-5.jpg\" alt=\"\" width=\"35\" height=\"41\" \/><\/a><\/span><\/td>\n<td style=\"height: 120px;width: 145.094px;text-align: center;vertical-align: middle\"><span style=\"font-family: arial, helvetica, sans-serif\"><strong>travaux pratiques<\/strong><\/span><\/td>\n<td style=\"height: 120px;width: 311.734px\"><span style=\"font-family: arial, helvetica, sans-serif\">Appr\u00e9hender une d\u00e9marche d\u2019approvisionnement en produits de qualit\u00e9 et durables afin de mettre en valeur ces aliments dans un menu v\u00e9g\u00e9tarien<\/span><\/p>\n<table style=\"height: 49px;width: 279.047px\">\n<tbody>\n<tr>\n<td style=\"width: 269.047px;background-color: #e61717\"><span style=\"font-size: 10pt;color: #ffffff;font-family: arial, helvetica, sans-serif\"><strong><a style=\"color: #ffffff\" href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/01\/GAPAD-FISP-APS-D-CHASSAGNE.pdf\">La fiche d&#8217;intention et de sc\u00e9nario p\u00e9dagogiques<\/a><\/strong><\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 269.047px;background-color: #3e16cc\"><span style=\"font-size: 10pt;color: #ffffff;font-family: arial, helvetica, sans-serif\"><strong><a style=\"color: #ffffff\" href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/01\/GAPAD-TP-APS-D-CHASSAGNE.pdf\">Le support p\u00e9dagogique<\/a><\/strong><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<tr style=\"height: 96px\">\n<td style=\"height: 96px;width: 112.203px;text-align: center\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 8pt\">Terminale Baccalaur\u00e9at professionnel cuisine<\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/07\/logo_Cuisine-5.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1431 aligncenter\" src=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/07\/logo_Cuisine-5.jpg\" alt=\"\" width=\"35\" height=\"41\" \/><\/a><\/span><\/td>\n<td style=\"height: 96px;width: 145.094px;text-align: center;vertical-align: middle\"><span style=\"font-family: arial, helvetica, sans-serif\"><strong>Technologie culinaire \/ culture professionnelle<\/strong><\/span><\/td>\n<td style=\"height: 96px;width: 311.734px\"><span style=\"font-family: arial, helvetica, sans-serif\">Menu v\u00e9g\u00e9tarien, comment en reconnaitre les principales caract\u00e9ristiques, le concevoir et le valoriser\u00a0?<\/span><\/p>\n<table style=\"height: 49px;width: 279.047px\">\n<tbody>\n<tr>\n<td style=\"width: 269.047px;background-color: #e61717\"><span style=\"font-size: 10pt;font-family: arial, helvetica, sans-serif;color: #ffffff\"><strong><a style=\"color: #ffffff\" href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/01\/GAPAD-FISP-TK-D-CHASSAGNE.pdf\">La fiche d&#8217;intention et de sc\u00e9nario p\u00e9dagogiques<\/a><\/strong><\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 269.047px;background-color: #3e16cc\"><span style=\"color: #ffffff;font-size: 10pt;font-family: arial, helvetica, sans-serif\"><a style=\"color: #ffffff\" href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/02\/2-GAPAD-TK-D-CHASSAGNE.pdf\">Le support p\u00e9dagogique<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<tr style=\"height: 96px\">\n<td style=\"height: 96px;width: 112.203px;text-align: center\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 8pt\">Terminale Baccalaur\u00e9at professionnel cuisine<\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/07\/logo_Cuisine-5.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1431 aligncenter\" src=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/07\/logo_Cuisine-5.jpg\" alt=\"\" width=\"35\" height=\"41\" \/><\/a><\/span><\/td>\n<td style=\"height: 96px;width: 145.094px;text-align: center;vertical-align: middle\"><span style=\"font-family: arial, helvetica, sans-serif\"><strong>Atelier exp\u00e9rimental<\/strong><\/span><\/td>\n<td style=\"height: 96px;width: 311.734px\"><span style=\"font-family: arial, helvetica, sans-serif\"><span style=\"color: #ffffff\">Comment et pourquoi exercer son sens de <\/span>Comment et pourquoi exercer son sens de la cr\u00e9ativit\u00e9 autour de l\u2019utilisation des l\u00e9gumes en cuisine\u00a0?<\/span><\/p>\n<table style=\"height: 49px;width: 279.047px\">\n<tbody>\n<tr>\n<td style=\"width: 269.047px;background-color: #e61717\"><span style=\"font-size: 10pt;font-family: arial, helvetica, sans-serif;color: #ffffff\"><strong><a style=\"color: #ffffff\" href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/01\/GAP-AD-FISP-AE-CREATIVITE-J-FORT.pdf\">La fiche d&#8217;intention et de sc\u00e9nario p\u00e9dagogiques<\/a><\/strong><\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 269.047px;background-color: #3e16cc\"><span style=\"font-size: 10pt;font-family: arial, helvetica, sans-serif;color: #ffffff\"><strong><a style=\"color: #ffffff\" href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/01\/GAP-AD-AE-CREATIVITE-J-FORT.pdf\">Le support p\u00e9dagogique<\/a><\/strong><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<td style=\"height: 368px;width: 188.969px;text-align: center;vertical-align: middle\" rowspan=\"3\"><span style=\"font-family: arial, helvetica, sans-serif\"><strong>J\u00e9r\u00e9my FORT<\/strong><\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\"><em>Professeur de cuisine en<\/em><\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\"><em>Lyc\u00e9e professionnel<\/em><\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/lycee-jderomas.fr\/\"><em>LP Jacques de Romas &#8211; N\u00e9rac (47)<\/em><\/a><\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif;font-size: 10pt;color: #ff00ff\">Le Lyc\u00e9e Jacques de Romas accueille la premi\u00e8re formation compl\u00e9mentaire sur la cuisine v\u00e9g\u00e9tale<\/span><\/td>\n<\/tr>\n<tr style=\"height: 128px\">\n<td style=\"height: 128px;width: 112.203px;text-align: center\"><span style=\"font-family: arial, helvetica, sans-serif\"><span style=\"font-size: 8pt\">Seconde bac <\/span><span style=\"font-size: 8pt\">Baccalaur\u00e9at professionnel <a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/01\/Capture-de\u0301cran-2022-01-04-a\u0300-17.39.59.png\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4540 aligncenter\" src=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/01\/Capture-de\u0301cran-2022-01-04-a\u0300-17.39.59.png\" alt=\"\" width=\"94\" height=\"36\" srcset=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/01\/Capture-de\u0301cran-2022-01-04-a\u0300-17.39.59.png 454w, https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/01\/Capture-de\u0301cran-2022-01-04-a\u0300-17.39.59-300x114.png 300w\" sizes=\"auto, (max-width: 94px) 100vw, 94px\" \/><\/a><\/span><\/span><\/td>\n<td style=\"height: 128px;width: 145.094px;text-align: center;vertical-align: middle\"><span style=\"font-family: arial, helvetica, sans-serif\"><strong>Travaux pratiques<\/strong><\/span><\/td>\n<td style=\"height: 128px;width: 311.734px\"><span style=\"font-family: arial, helvetica, sans-serif\">R\u00e9alisation d\u2019un menu \u00ab\u00a0tout v\u00e9g\u00e9tal\u00a0\u00bb selon un contexte professionnel donn\u00e9e et en partenariat avec un producteur local<\/span><\/p>\n<table style=\"height: 49px;width: 279.047px\">\n<tbody>\n<tr>\n<td style=\"width: 269.047px;background-color: #e61717\"><span style=\"font-family: arial, helvetica, sans-serif;color: #ffffff\"><strong><span style=\"font-size: 10pt\"><a style=\"color: #ffffff\" href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/01\/GAPAD-FIP-Simplifie\u0301e-TP-J-FORT.pdf\">La fiche d&#8217;intention p\u00e9dagogique<\/a><\/span><\/strong><\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 269.047px;background-color: #3e16cc\"><span style=\"font-family: arial, helvetica, sans-serif;color: #ffffff\"><strong><span style=\"font-size: 10pt\"><a style=\"color: #ffffff\" href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/01\/GAPAD-Organisation-TP-J-FORT.pdf\">Le support p\u00e9dagogique<\/a><\/span><\/strong><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<tr style=\"height: 144px\">\n<td style=\"height: 144px;width: 112.203px;text-align: center\"><span style=\"font-family: arial, helvetica, sans-serif;font-size: 8pt\">Premi\u00e8re Baccalaur\u00e9at professionnel cuisine<\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/07\/logo_Cuisine-5.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1431 aligncenter\" src=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/07\/logo_Cuisine-5.jpg\" alt=\"\" width=\"35\" height=\"41\" \/><\/a><\/span><\/td>\n<td style=\"height: 144px;width: 145.094px;text-align: center;vertical-align: middle\"><span style=\"font-family: arial, helvetica, sans-serif\"><strong>Technologie culinaire \/ culture professionnelle<\/strong><\/span><\/td>\n<td style=\"height: 144px;width: 311.734px\"><span style=\"font-family: arial, helvetica, sans-serif\">Les proc\u00e9d\u00e9s de conservation naturelle des l\u00e9gumes (s\u00e9chage, confisage (confiture, fruits confits), lactofermentation, pickles (pr\u00e9paration au vinaigre), pr\u00e9paration \u00e0 l\u2019huile ou \u00e0 l\u2019alcool ..)<\/span><\/p>\n<table style=\"height: 49px;width: 279.047px\">\n<tbody>\n<tr>\n<td style=\"width: 269.047px;background-color: #e61717\"><span style=\"font-size: 10pt;font-family: arial, helvetica, sans-serif;color: #ffffff\"><strong><a style=\"color: #ffffff\" href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/01\/GAP-AD-FISP-TK-J-FORT.pdf\">La fiche d&#8217;intention et de sc\u00e9nario p\u00e9dagogiques<\/a><\/strong><\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 269.047px;background-color: #3e16cc\"><span style=\"font-size: 10pt;font-family: arial, helvetica, sans-serif;color: #ffffff\"><strong><a style=\"color: #ffffff\" href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2022\/01\/GAP-AD-TK-CONSERVATION-J-FORT.pdf\">Le support p\u00e9dagogique<\/a><\/strong><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"#_ftnref1\" name=\"_ftn1\"><em><strong>[1]<\/strong><\/em><\/a> <a href=\"https:\/\/agriculture.gouv.fr\/installation-du-conseil-national-de-la-restauration-collective\"><em>https:\/\/agriculture.gouv.fr\/installation-du-conseil-national-de-la-restauration-collective<\/em><\/a><\/span><\/p>\n<p>&nbsp;<\/p>\n<h1><a name=\"_Toc93574319\"><\/a><span style=\"font-family: arial, helvetica, sans-serif\">\u00a0Biblio et webgraphie<\/span><\/h1>\n<table width=\"680\">\n<tbody>\n<tr>\n<td width=\"680\"><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/institut-v.com\/le-recrutement-en-restauration-vegetale\/\">https:\/\/institut-v.com\/le-recrutement-en-restauration-vegetale\/<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td width=\"680\"><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/www.unenvironment.org\/fr\/actualites-et-recits\/communique-de-presse\/il-faut-reduire-les-emissions-mondiales-de-76-par-au\">https:\/\/www.unenvironment.org\/fr\/actualites-et-recits\/communique-de-presse\/il-faut-reduire-les-emissions-mondiales-de-76-par-au<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td width=\"680\"><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/agriculture.gouv.fr\/infographie-la-consommation-alimentaire\">https:\/\/agriculture.gouv.fr\/infographie-la-consommation-alimentaire<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td width=\"680\"><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/www.euractiv.fr\/section\/agriculture-alimentation\/news\/dans-lherault-les-circuits-courts-tirent-leur-epingle-du-jeu\/\">https:\/\/www.euractiv.fr\/section\/agriculture-alimentation\/news\/dans-lherault-les-circuits-courts-tirent-leur-epingle-du-jeu\/<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td width=\"680\"><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/agriculture.gouv.fr\/panier-de-saison-de-novembre-quels-produits-consommer-en-automne\">https:\/\/agriculture.gouv.fr\/panier-de-saison-de-novembre-quels-produits-consommer-en-automne<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td width=\"680\"><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/agriculture.gouv.fr\/la-plateforme-fraisetlocalfr-pour-trouver-des-produits-en-vente-directe-pres-de-chez-vous\">https:\/\/agriculture.gouv.fr\/la-plateforme-fraisetlocalfr-pour-trouver-des-produits-en-vente-directe-pres-de-chez-vous<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td width=\"680\"><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/agriculture.gouv.fr\/lalimentation-une-histoire-de-gout-et-deducation\">https:\/\/agriculture.gouv.fr\/lalimentation-une-histoire-de-gout-et-deducation<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td width=\"680\"><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/agriculture.gouv.fr\/manger-mieux-demain-cest-le-projet-alimentaire-territorial-de-coutances\">https:\/\/agriculture.gouv.fr\/manger-mieux-demain-cest-le-projet-alimentaire-territorial-de-coutances<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td width=\"680\"><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/www.mangerbouger.fr\/Manger-mieux\/Manger-mieux-a-tout-age?gclid=CjwKCAiA1aiMBhAUEiwACw25MXDjGrSBP2L_3hogeveLXQCoQggS4LZzAhED_eDWYWAC-44wYeQTHxoCrh8QAvD_BwE&amp;gclsrc=aw.ds\">https:\/\/www.mangerbouger.fr\/Manger-mieux\/<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td width=\"680\"><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/agriculture.gouv.fr\/experimentation-du-menu-vegetarien-en-restauration-scolaire-des-recettes-pour-accompagner-les\">https:\/\/agriculture.gouv.fr\/experimentation-du-menu-vegetarien-en-restauration-scolaire-des-recettes-pour-accompagner-les<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td width=\"680\"><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/agriculture.gouv.fr\/restauration-scolaire-tout-savoir-sur-le-menu-vegetarien-hebdomadaire\">https:\/\/agriculture.gouv.fr\/restauration-scolaire-tout-savoir-sur-le-menu-vegetarien-hebdomadaire<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td width=\"680\"><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/agriculture.gouv.fr\/restauration-collective-publication-dun-cadre-pour-le-plan-pluriannuel-de-diversification-des\">https:\/\/agriculture.gouv.fr\/restauration-collective-publication-dun-cadre-pour-le-plan-pluriannuel-de-diversification-des<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td width=\"680\"><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ma-cantine-1.gitbook.io\/ma-cantine-egalim\/les-recettes-des-chefs-video\">https:\/\/ma-cantine-1.gitbook.io\/ma-cantine-egalim\/les-recettes-des-chefs-video<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td width=\"680\"><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/agriculture.gouv.fr\/decouvrir-lalimentation-par-les-cinq-sens-les-classes-du-gout\">https:\/\/agriculture.gouv.fr\/decouvrir-lalimentation-par-les-cinq-sens-les-classes-du-gout<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td width=\"680\"><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/agriculture.gouv.fr\/la-valorisation-en-circuits-ultra-courts-des-productions-du-lycee-olivier-guichard\">https:\/\/agriculture.gouv.fr\/la-valorisation-en-circuits-ultra-courts-des-productions-du-lycee-olivier-guichard<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td width=\"680\"><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/agriculture.gouv.fr\/les-circuits-courts-un-levier-important-pour-sapprovisionner-en-produits-frais\">https:\/\/agriculture.gouv.fr\/les-circuits-courts-un-levier-important-pour-sapprovisionner-en-produits-frais<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td width=\"680\"><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/eduscol.education.fr\/2089\/comprendre-les-enjeux-de-l-education-l-alimentation-et-au-gout\">https:\/\/eduscol.education.fr\/2089\/comprendre-les-enjeux-de-l-education-l-alimentation-et-au-gout<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td width=\"680\"><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/agriculture.gouv.fr\/experimentation-du-menu-vegetarien-en-restauration-scolaire-des-recettes-pour-accompagner-les\">https:\/\/agriculture.gouv.fr\/experimentation-du-menu-vegetarien-en-restauration-scolaire-des-recettes-pour-accompagner-les<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td width=\"680\"><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/www.monrestauresponsable.org\/\">https:\/\/www.monrestauresponsable.org\/<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td width=\"680\"><span style=\"font-family: arial, helvetica, sans-serif\">Table de composition des aliments du CIQUAL <a href=\"https:\/\/ciqual.anses.fr\">https:\/\/ciqual.anses.fr<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td width=\"680\"><span style=\"font-family: arial, helvetica, sans-serif\">Loi EGAlim &#8211; Loi n\u00b0 2019-938 du 30 octobre 2018 pour l\u2019\u00e9quilibre des relations commerciales dans le secteur agricole et alimentaire et une alimentation saine, durable et accessible \u00e0 tous &#8211; Loi n\u00b0 2018-938 du 30 octobre 2018 pour l&#8217;\u00e9quilibre des relations commerciales dans le secteur agricole et alimentaire et une alimentation saine, durable et accessible \u00e0 tous. <a href=\"https:\/\/agriculture.gouv.fr\/egalim-tout-savoir-sur-la-loi-agriculture-et-alimentation\">https:\/\/agriculture.gouv.fr\/egalim-tout-savoir-sur-la-loi-agriculture-et-alimentation<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td width=\"680\"><span style=\"font-family: arial, helvetica, sans-serif\">Passion c\u00e9r\u00e9ales <a href=\"https:\/\/www.passioncereales.fr\/\">https:\/\/www.passioncereales.fr\/<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td width=\"680\"><span style=\"font-family: arial, helvetica, sans-serif\">L\u00e9gumes secs <a href=\"http:\/\/www.legume-sec.com\/les-legumes-secs\/\">http:\/\/www.legume-sec.com\/les-legumes-secs\/<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td width=\"680\"><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/www.mangerbouger.fr\/content\/download\/62769\/1138111\/version\/2\/file\/brochure_50_astuces.pdf\">https:\/\/www.mangerbouger.fr\/content\/download\/62769\/1138111\/version\/2\/file\/brochure_50_astuces.pdf<\/a><\/span><\/td>\n<\/tr>\n<tr>\n<td width=\"680\"><span style=\"font-family: arial, helvetica, sans-serif\">\u00ab INCA 3 : \u00c9volution des habitudes et modes de consommation, de nouveaux enjeux en mati\u00e8re de s\u00e9curit\u00e9 sanitaire et de nutrition \u00bb, 2017 ;<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p>Propos liminaires Ce travail r\u00e9pond \u00e0 un besoin d\u2019\u00e9volution des formations existantes dans le domaine de la cuisine. Il porte<\/p>\n","protected":false},"author":166,"featured_media":0,"parent":90,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-4393","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/pages\/4393","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=4393"}],"version-history":[{"count":53,"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/pages\/4393\/revisions"}],"predecessor-version":[{"id":4505,"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/pages\/4393\/revisions\/4505"}],"up":[{"embeddable":true,"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/pages\/90"}],"wp:attachment":[{"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/media?parent=4393"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}