{"id":686,"date":"2017-05-22T10:54:08","date_gmt":"2017-05-22T08:54:08","guid":{"rendered":"http:\/\/blog1-test.in.ac-bordeaux.fr\/testdisci01\/hotellerie\/?page_id=686"},"modified":"2020-11-03T15:33:26","modified_gmt":"2020-11-03T14:33:26","slug":"exemples-de-supports-didactiques-bac-pro-csr-et-cuisine","status":"publish","type":"page","link":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/exemples-de-supports-didactiques-bac-pro-csr-et-cuisine\/","title":{"rendered":"ENSEIGNER &#8211; exemples de supports et documents p\u00e9dagogiques en Cuisine et CSR"},"content":{"rendered":"<p><strong><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-1810 alignleft\" src=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/05\/Capture-d\u2019e\u0301cran-2017-07-11-a\u0300-14.58.52-300x212.png\" alt=\"\" width=\"202\" height=\"143\" srcset=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/05\/Capture-d\u2019e\u0301cran-2017-07-11-a\u0300-14.58.52-300x212.png 300w, https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/05\/Capture-d\u2019e\u0301cran-2017-07-11-a\u0300-14.58.52-768x543.png 768w, https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/05\/Capture-d\u2019e\u0301cran-2017-07-11-a\u0300-14.58.52.png 882w\" sizes=\"auto, (max-width: 202px) 100vw, 202px\" \/>Exemples de documents destin\u00e9s \u00e0 la pr\u00e9paration de s\u00e9ances p\u00e9dagogiques<\/strong><\/p>\n<p><em>Attention : ces documents p\u00e9dagogiques ne constituent pas une norme, ils sont pr\u00e9sent\u00e9s ici \u00e0 titre d&#8217;exemples seulement.<\/em><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<table style=\"height: 25px;width: 817px\">\n<tbody>\n<tr>\n<td style=\"width: 60px;vertical-align: middle\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1941 alignleft\" src=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/07\/SOM-150x150.png\" alt=\"\" width=\"55\" height=\"55\" \/><\/td>\n<td style=\"width: 170px;vertical-align: middle\">\n<p style=\"text-align: center\"><span style=\"font-size: 14pt;color: #ff6600\"><strong>Sommaire <\/strong><\/span><\/p>\n<p style=\"text-align: center\"><span style=\"font-size: 14pt;color: #ff6600\"><strong>de cette page<\/strong><\/span><\/p>\n<\/td>\n<td style=\"width: 571px;vertical-align: middle\">\n<ul style=\"list-style-type: disc\">\n<li><a href=\"#programmation\">Programmation s\u00e9ances p\u00e9dagogiques<\/a><\/li>\n<li><a href=\"#suivi-evaluation\">Suivi et \u00e9valuations<\/a><\/li>\n<li><a href=\"#organisation\">Organisation du travail \u00a0<\/a><\/li>\n<li><a href=\"#ex-demarche-E31\">Exemple de d\u00e9marche concernant l&#8217;\u00e9preuve E31<\/a><\/li>\n<li><a href=\"#ex-supports-peda\">Exemples de supports et documents p\u00e9dagogiques CSR et Cuisine<\/a><\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ff6600\"><strong>\u2666<a id=\"programmation\"><\/a>Programmation de s\u00e9ance p\u00e9dagogique<\/strong><\/span><\/p>\n<ol>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/exemple20Fiche20pC3A9dagogique20technologie20vierge.doc\">Exemple de fiche p\u00e9dagogique (strat\u00e9gie + d\u00e9roulement) technologie<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2018\/05\/FISP-fiche-intention-et-scenario-pe\u0301da-format-paysage.doc\">Exemple de FISP Fiche d&#8217;Intention et de Sc\u00e9nario P\u00e9dagogique Word<\/a>\u00a0&#8211; J MUZARD 2017<\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/FIP20WORD20120INTERACTIVE.zip\">FIP cuisine -Exemple de fiche d&#8217;intention p\u00e9dagogique cuisine<\/a> &#8211; S. POUSSET 2012<\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/FISP.xls\">Exemple de fiche d&#8217;intention et de sc\u00e9nario p\u00e9dagogique cuisine<\/a> &#8211; J. MUZARD 2014<\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/FIP20WORD20120INTERACTIVE20SERVICE.zip\">FIP CSR &#8211; Exemple de fiche d&#8217;intention p\u00e9dagogique CSR<\/a>\u00a0&#8211; C. ECHEVERTZ 2014<\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/FIP_competences.doc\">Exemple fiche d&#8217;intention p\u00e9dagogique (FIP) par comp\u00e9tences<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/FIP_objectifs.doc\">Exemple fiche p\u00e9dagogique par objectifs<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Fiche_Atelier_Experimental_MUZARD_JOUHAUD-1.pdf\">Exemple de fiche d\u00e9marche atelier exp\u00e9rimental<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/1_EXEMPLE20DE20FICHE20ARTICULATION20SEANCES-SEQUENCE.pdf\">Exemple de fiche d&#8217;articulation des s\u00e9ances et s\u00e9quences<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/3_EXEMPLE20DE20FICHE20DE20DEROULEMENT.pdf\">Exemple de fiche de d\u00e9roulement<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/2_EXEMPLE20DE20GUIDE20POUR20DEFINIR20SITUATION20EVALUATION.pdf\">Exemple de guide pour d\u00e9finir une situation d&#8217;\u00e9valuation<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/exemple20fiche20dC3A9roulement20TP20cuisine.pdf\">Exemple fiche de d\u00e9roulement TP cuisine<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/exemple20tableau20lancement20TP20cuisine.jpg\">Exemple de tableau de lancement en TP cuisine (niveau V)<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/S.20POUSSET28129.zip\">Exemple de d\u00e9marche p\u00e9dagogique innovante en technologie cuisine<\/a> &#8211; S. POUSSET<\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Fiche_Atelier_ExpC3A9rimental_JLJJM.pdf\">Fiche pour pr\u00e9parer et conduire l&#8217;atelier exp\u00e9rimental (CSR et cuisine !)<\/a> JL JOUHAUX (Ac-Limoges) \/J MUZARD<\/li>\n<\/ol>\n<hr \/>\n<p><span style=\"color: #ff6600\"><strong>\u2666<a id=\"suivi-evaluation\"><\/a>Suivi et \u00e9valuation<\/strong><\/span><\/p>\n<ol>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/exemples-de-supports-didactiques-bac-pro-csr-et-cuisine\/contrats-de-formation-ae-n3\/\" rel=\"attachment wp-att-4068\">Exemple contrat de formation AE 2de pro <\/a>&#8211; D. BERLAND 2020<\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/exemples-de-supports-didactiques-bac-pro-csr-et-cuisine\/contrats-formation-tp-n3\/\" rel=\"attachment wp-att-4069\">Exemple contrat de formation TP bac pro Cuisine &amp; CSR <\/a>&#8211; D. BERLAND 2020<\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/4_EXEMPLE20GUIDE20CRITERES20ET20INDICATEURS20D27EVALUATION.pdf\">Exemple de fiche pour d\u00e9finir les crit\u00e8res et indicateurs d&#8217;\u00e9valuation<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/5_EXEMPLE20DE20FICHE20D27EVALUATION20DES20SAVOIRS.pdf\">Exemple de fiche d&#8217;\u00e9valuation des savoirs<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/6_EXEMPLE20DE20FICHE20CONTRAT20COMPETENCES.pdf\">Exemple de fiche contrat de comp\u00e9tences<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/7_EXEMPLE20DE20FICHE20DE20SUIVI20INDIVIDUEL.pdf\">Exemple de fiche de suivi individuel<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/8_EXEMPLE20DE20FICHE20DEVALUATION20ET20DE20NOTATION.pdf\">Exemple de fiche d&#8217;\u00e9valuation et de notation<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/EXEMPLE20DE20FICHE20CONTRAT20DE20TRAVAUX20PRATIQUES20OPC.pdf\">Exemple de fiche contrat s\u00e9ance de travaux pratiques OPC<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/exemple20fiche20d27C3A9valuation.xls\">Exemple de fiche d&#8217;\u00e9valuation TP Cuisine<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/fiche_evaluation_tp_aps_vierge_opc.doc\">Exemple fiche d&#8217;\u00e9valuation TP\/APS OPC<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/fiche_C3A9valuation_tp_aps_vierge_sc.doc\">Exemple fiche d&#8217;\u00e9valuation TP\/APS SC<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/EXEMPLE20DE20FICHE20CONTRAT20DE20TRAVAUX20PRATIQUES20OPC.pdf\">Exemple de fiche contrat (auto-\u00e9valuation)<\/a> &#8211; N HERROUIN 2014<\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Bilan_Repertoire_Technique_NHERROUIN_2014.pdf\">Exemple de bilan r\u00e9pertoire technique<\/a> &#8211; N HERROUIN 2014<\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/GRILLE20EVALUATION20TP20court20SECONDE20BAC20NH202013.pdf\">Exemple Grille \u00e9valuation TP Cuisine<\/a> &#8211; N HERROUIN 2014<\/li>\n<\/ol>\n<hr \/>\n<p><span style=\"color: #ff6600\"><strong>\u2666<a id=\"organisation\"><\/a>Organisation<\/strong><\/span><\/p>\n<ol>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Fiche20technique20format20excel.xls\">Exemple fiche technique format excel<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/FICHE20TECHNIQUE20VALORISEE20BAC20PRO.xls\">Fiche technique valoris\u00e9e OPC BAC PRO \u00a0<\/a><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/FICHE20TECHNIQUE20VALORISEE20BAC20PRO.xls\">Excel<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/FICHE20TECHNIQUE20format20word.doc\">Exemple fiche technique format word<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/FICHE20TECHNIQUE20BAC20PRO.doc\">Fiche technique OPC \u00a0BAC PRO Word<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Fiche_degustation.doc\">Exemple fiche de d\u00e9gustation<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/FICHE20TEST20ORGANOLEPTIQUE20BAC20PRO20WORD.doc\">Test organoleptique OPC BAC PRO Word<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/FICHE20COCKTAIL20et20FICHE20D27ORGANISATION20DES20TACHES2028annexe20229.doc\">Fiche cocktail et d&#8217;organisation des t\u00e2ches (annexe 2) SC Bac PRO <\/a><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/FICHE20COCKTAIL20et20FICHE20D27ORGANISATION20DES20TACHES2028annexe20229.doc\">Word<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/FICHE20COCKTAIL20et20FICHE20D27ORGANISATION20DES20TACHES2028annexe20229.doc\">Fiche cocktail et d&#8217;organisation des t\u00e2ches (annexe 2) SC Bac PRO Word<\/a><\/li>\n<\/ol>\n<hr \/>\n<p><span style=\"color: #ff6600\"><strong>\u2666<a id=\"ex-demarche-E31\"><\/a>Exemple de d\u00e9marche concernant l&#8217;\u00e9preuve E31<\/strong><\/span><br \/>\nE31 &#8211; Sous-\u00e9preuve de communication et commercialisation<br \/>\n<em>St\u00e9phane COUTANT &#8211; PLP SC &#8211; LP Flora Tristan Camblanes-et-Meynac<\/em><\/p>\n<p>Ce travail a \u00e9t\u00e9 men\u00e9 en 2014-2015 avec la classe de terminale bac pro commercialisation et services en restauration. L&#8217;implication des \u00e9l\u00e8ves a \u00e9t\u00e9 tout \u00e0 fait significative, voici le fruit de leur travail&#8230;<\/p>\n<ol>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/120-20CREATION_SUPPORT-1.pdf\">CREATION SUPPORT<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/220-20Descriptif_ENTREES_et_Argumentaires-1.pdf\">Descriptif ENTREES et Argumentaires<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/320-20ENTREES_Diaporama-1.pdf\">ENTREES Diaporama<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/420-20Descriptif_POISSONS_et_Argumentaires-1.pdf\">Descriptif POISSONS et Argumentaires<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/520-20POISSONS_Diaporama-1.pdf\">POISSONS Diaporama<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/620-20Descriptifs_VIANDES_Argumentaires-1.pdf\">Descriptifs VIANDES Argumentaires<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/720-20VIANDES_Diaporama-1.pdf\">VIANDES Diaporama<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/820-20Descriptif_FROMAGES-1.pdf\">Descriptif FROMAGES<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/920-20FROMAGES_Diaporama-1.pdf\">FROMAGES Diaporama<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/1020-20Cannele-1.pdf\">Cannel\u00e9<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/1120-20Charlotte_fraises_Label_rouge-1.pdf\">Charlotte fraises Label rouge<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/1220-20Gateau_Basque-1.pdf\">Gateau Basque<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/1320-20Macaron_de_Saint_Emilion-1.pdf\">Macaron de Saint Emilion<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/1420-20Poire_pochee_vin_rouge-1.pdf\">Poire pochee vin rouge<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/1520-20Tartelette_Kiwis_Pruneaux_Noix-1.pdf\">Tartelette Kiwis Pruneaux Noix<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/1620-20Tourtiere_chaude_pommes-1.pdf\">Tourtiere chaude pommes<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/1720-20DESSERTS_Diaporama-1.pdf\">DESSERTS Diaporama<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/1820-20RECAPITULATIF_DES_PLATS-1.pdf\">RECAPITULATIF DES PLATS<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/1920-20Connaissance_Plats_Produits-1.pdf\">Connaissance Plats Produits<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/2020-20SCENARIOS_A_CHOIX_MULTIPLES-1.pdf\">SCENARIOS A CHOIX MULTIPLES<\/a><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/DC3A9marche_E31_Valorisation_Produits-1.ppt\">D\u00e9marche_E31_Valorisation_Produits<\/a><\/li>\n<\/ol>\n<hr \/>\n<p><span style=\"color: #ff6600\"><strong>\u2666<a id=\"ex-supports-peda\"><\/a>ENSEIGNER &#8211; Exemples de supports et documents p\u00e9dagogiques &#8211; Bac Pro Cuisine &amp; CSR<\/strong><\/span><\/p>\n<p><em>Exemples de supports p\u00e9dagogiques en gestion appliqu\u00e9e, technologie et TA cuisine et CSR<\/em><\/p>\n<ol>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/exemples-de-supports-didactiques-bac-pro-csr-et-cuisine\/ae-pate-a-crepes-eleves\/\" rel=\"attachment wp-att-4071\">Atelier exp\u00e9rimental &#8220;p\u00e2te \u00e0 cr\u00eapes&#8221; 2de Pro <\/a>&#8211; D. BERLAND<\/li>\n<li><span style=\"font-size: 10pt\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Des20liens20sources.doc\">Fiche &#8220;quelques liens&#8221; pour travailler<\/a> Ph. DAURIAC<\/span><\/li>\n<li><span style=\"font-size: 10pt\"><span style=\"color: #800080\">Gestion appliqu\u00e9e<\/span> &#8211;<a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Cours20GA20BCP20cuisine20csr20groupe20pilotage20ac-Bx.pdf\"> La communication avec le client &#8211;<\/a> version \u00e9l\u00e8ve &#8211; Groupe pilotage gestion<\/span><\/li>\n<li><span style=\"font-size: 10pt\"><span style=\"color: #800080\">Gestion appliqu\u00e9e<\/span> &#8211; <a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Cours20prof20GA20BCP20cuisine20csr20groupe20pilotage20ac-Bx.pdf\">L<\/a><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Cours20prof20GA20BCP20cuisine20csr20groupe20pilotage20ac-Bx.pdf\">a communication avec le client<\/a> &#8211; version prof &#8211; Groupe pilotage gestion<\/span><\/li>\n<li><span style=\"font-size: 10pt\"><span style=\"color: #800080\">Gestion appliqu\u00e9e<\/span><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Ecogestion20HR20REVUES20PROFESSIONNELLES.doc\"> &#8211; Ecogestion HR REVUES PROFESSIONNELLES<\/a> &#8211; Groupe pilotage gestion<\/span><\/li>\n<li><span style=\"font-size: 10pt\"><span style=\"color: #800080\">Gestion appliqu\u00e9e<\/span><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Liens20ecogestion20HOTELLERIE20RESTAURATION.doc\"> &#8211; Liens ecogestion HOTELLERIE RESTAURATION<\/a> &#8211; Groupe pilotage gestion<\/span><\/li>\n<li><span style=\"font-size: 10pt\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Base20documentaire20gestion20AppliquC3A9e.zip\">Base documentaire sujet de Gestion appliqu\u00e9e\u00a0 <\/a>&#8211; Groupe pilotage gestion<\/span><\/li>\n<li><span style=\"font-size: 10pt\"><span style=\"color: #ff00ff\">Technologie CSR <\/span>&#8211; <a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Les_Labels_Qualite_1_CSR_Ph_DAURIAC.pdf\">Les Labels de Qualit\u00e9<\/a> &#8211; 1 CSR &#8211;\u00a0Ph. DAURIAC<\/span><\/li>\n<li><span style=\"font-size: 10pt\"><span style=\"color: #ff00ff\">Technologie CSR<\/span>&#8211; <a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Les20Aperitifs20CSR.pdf\">Les ap\u00e9ritifs<\/a> &#8211;\u00a0Ph. DAURIAC<\/span><\/li>\n<li><span style=\"font-size: 10pt\"><span style=\"color: #ff00ff\">Technologie CSR<\/span> &#8211;<a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Les20Fruits20de20mer20bac20CSR.pdf\"> Les fruits de mer<\/a> &#8211; Ph. DAURIAC<\/span><\/li>\n<li><span style=\"font-size: 10pt\"><span style=\"color: #ff00ff\">Technologie CSR <\/span>&#8211; <a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Les20signes20de20QualitC3A920CSR.pdf\">Les signes de qualit\u00e9<\/a> &#8211;\u00a0Ph. DAURIAC<\/span><\/li>\n<li><span style=\"font-size: 10pt\"><span style=\"color: #ff00ff\">Technologie CSR<\/span> &#8211; <a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/TK20CSR20Les20fromages.pdf\">Les fromages<\/a> &#8211;\u00a0Ph. DAURIAC<\/span><\/li>\n<li><span style=\"font-size: 10pt\"><span style=\"color: #ff00ff\">Technologie CSR &#8211;<\/span><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/05\/servuction-eleve.pdf\"> La Servuction cours \u00e9l\u00e8ve<\/a> &#8211; C. GUILLOT 2017<\/span><\/li>\n<li><span style=\"font-size: 10pt\"><span style=\"color: #ff00ff\">Technologie CSR<\/span> &#8211; <a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/05\/fide\u0301lisation-et-satisfaction-prof.pdf\">La fid\u00e9lisation et satisfaction\u00a0<\/a>&#8211; C. GUILLOT 2017<\/span><\/li>\n<li><span style=\"font-size: 10pt\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/12\/01-FISP-Les-cuissons-ge\u0301ne\u0301ralite\u0301s.docx\"><span style=\"color: #808000\">Technologie Cuisine<\/span> &#8211; Cuisson g\u00e9n\u00e9ralit\u00e9 Fiche d&#8217;intention p\u00e9dagogique <\/a>&#8211; L. METERREAU<\/span><\/li>\n<li><span style=\"font-size: 10pt\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/12\/01-Les-cuissons-ge\u0301ne\u0301ralite\u0301s-Ele\u0300ves.pdf\"><span style=\"color: #808000\">Technologie Cuisine<\/span> &#8211; Cuisson doc \u00e9l\u00e8ves<\/a> &#8211; L. 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FAGES<\/span><\/li>\n<li><span style=\"font-size: 10pt\"><span style=\"color: #008000\">Technologie Cuisine<\/span> &#8211; <a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Technologie20bac20pro20cuisine205bles20legumes5d20XFAGES.pdf\">Les L\u00e9gumes<\/a> &#8211; X. FAGES<\/span><\/li>\n<li><span style=\"font-size: 10pt\"><span style=\"color: #ff00ff\">TA\/AE CSR<\/span> &#8211; <a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Les_produits_aquitaine_Ph_DAURIAC.pdf\">Les produits d&#8217;Aquitaine<\/a> &#8211;\u00a0Ph. DAURIAC<\/span><\/li>\n<li><span style=\"font-size: 10pt\"><span style=\"color: #ff00ff\">TA\/AE CSR<\/span> &#8211; <a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/TA20CSR20Les20eaux20en20restauration.pdf\">Les eaux en restauration<\/a> &#8211;\u00a0Ph. DAURIAC<\/span><\/li>\n<li><span style=\"font-size: 10pt\"><span style=\"color: #ff00ff\">TA\/AE CSR<\/span> &#8211; <a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/TA20CSR20Les20fruits20au20restaurant20par20le20groupe20ArC3B4m28129.pdf\">Les fruits au restaurant<\/a> &#8211;\u00a0Ph. DAURIAC<\/span><\/li>\n<li><span style=\"font-size: 10pt\"><span style=\"color: #ff00ff\">TA\/AE CSR<\/span> &#8211; <a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/TA20CSR20Les20poissons20en20restauration.pdf\">Les poissons en restauration<\/a> &#8211; Ph. DAURIAC<\/span><\/li>\n<li><span style=\"font-size: 10pt\"><span style=\"color: #ff00ff\">TA\/AE CSR &#8211;<\/span><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/05\/TA-bieres-whiskies-prof.pdf\"> Whiskies &amp; Bi\u00e8res<\/a> &#8211; C. GUILLOT 2017<\/span><\/li>\n<li><span style=\"font-size: 10pt\"><span style=\"color: #008000\">TA\/AE Cuisine<\/span>&#8211; <a href=\"http:\/\/disciplines.ac-bordeaux.fr\/ecogestion\/hotellerie\/uploads\/news\/115\/file\/TA%20les%20p%C3%A2tes%20de%20Bases,%20Le%20feuilletage%20renforcement.pdf\">Les p\u00e2tes de base<\/a> &#8211; X. FAGES<\/span><\/li>\n<li><span style=\"font-size: 10pt\"><span style=\"color: #ff00ff\">TA CSR &#8211;<\/span><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Vous20C3AAtes20CDR20techniques20d27office20ou20buffet.pdf\"> Fiche de situation &#8220;vous \u00eates chef de rang&#8221;<\/a> &#8211; G. KERIHUEL<\/span><\/li>\n<li><span style=\"font-size: 10pt\"><span style=\"color: #ff00ff\">Diaporama CSR<\/span> &#8211; <a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/220champagne20Ardennes.ppt\">Les vins de Champagne<\/a> &#8211; G. KERIHUEL<\/span><\/li>\n<li><span style=\"font-size: 10pt\"><span style=\"color: #ff00ff\">Diaporama CSR<\/span> &#8211; <a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/TAR20Les20Jambons.ppt\">Les jambons crus<\/a> &#8211; G. KERIHUEL<\/span><\/li>\n<li><span style=\"font-size: 10pt\"><span style=\"color: #ff00ff\">Diaporama CSR<\/span> &#8211; <a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/TAR20Le20saumon20fumC3A9.ppt\">Le saumon fum\u00e9<\/a> &#8211; G. KERIHUEL<\/span><\/li>\n<li><span style=\"font-size: 10pt\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/COMPLEMENT20PORTFOLIO20CSR.doc\">&#8220;mon passeport CSR&#8221; (compl\u00e9ment portfolio)<\/a> &#8211; J. TOULET<\/span><\/li>\n<li><span style=\"font-size: 10pt\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/COMPLEMENT20PORTFOLIO20OPC.doc\">&#8220;mon passeport Cuisine&#8221; (compl\u00e9ment portfolio)<\/a> &#8211; J. TOULET<\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Exemples de documents destin\u00e9s \u00e0 la pr\u00e9paration de s\u00e9ances p\u00e9dagogiques Attention : ces documents p\u00e9dagogiques ne constituent pas une norme,<\/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-686","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/pages\/686","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=686"}],"version-history":[{"count":32,"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/pages\/686\/revisions"}],"predecessor-version":[{"id":2889,"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/pages\/686\/revisions\/2889"}],"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=686"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}