{"id":717,"date":"2017-07-05T16:36:25","date_gmt":"2017-07-05T14:36:25","guid":{"rendered":"http:\/\/blog1-test.in.ac-bordeaux.fr\/testdisci01\/hotellerie\/?page_id=717"},"modified":"2021-09-01T16:21:16","modified_gmt":"2021-09-01T14:21:16","slug":"certifier-demarche-outils-documents","status":"publish","type":"page","link":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/enseigner-en-hr-dans-lacademie\/baccalaureats-professionnels-csr-et-cuisine-jmz\/certifier-demarche-outils-documents\/","title":{"rendered":"CERTIFIER &#8211; d\u00e9marche, outils et documents"},"content":{"rendered":"<p><span style=\"font-family: arial, helvetica, sans-serif\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-1815 alignleft\" src=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/07\/Capture-d\u2019e\u0301cran-2017-07-11-a\u0300-15.02.59-300x210.png\" alt=\"\" width=\"204\" height=\"143\" srcset=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/07\/Capture-d\u2019e\u0301cran-2017-07-11-a\u0300-15.02.59-300x210.png 300w, https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/07\/Capture-d\u2019e\u0301cran-2017-07-11-a\u0300-15.02.59-392x272.png 392w, https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/07\/Capture-d\u2019e\u0301cran-2017-07-11-a\u0300-15.02.59-130x90.png 130w, https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/07\/Capture-d\u2019e\u0301cran-2017-07-11-a\u0300-15.02.59.png 744w\" sizes=\"auto, (max-width: 204px) 100vw, 204px\" \/><\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\">Sommaire<\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif\">Exemple de d\u00e9marches concernant l&#8217;E31<\/span><\/p>\n<ul>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/CIRCULAIRE20201420BCP20CUISINE20BEP20REST.pdf\">La circulaire d&#8217;organisation en bac pro cuisine<\/a><\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Circulaire20BCP20Commercialisation20et20services20en20restauration.pdf\">La circulaire d&#8217;organisation en bac pro CSR<\/a><\/span><\/li>\n<\/ul>\n<hr \/>\n<p><span style=\"font-family: arial, helvetica, sans-serif\"><strong><span style=\"color: #ff6600\">\u2666Les<\/span><span style=\"color: #ff6600\"> ressources communes<\/span><\/strong><\/span><\/p>\n<ul>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Note_lecture_Entretien_explicitation_E22.pdf\">Une note de lecture sur la notion d&#8217;entretien d&#8217;explicitation en lien avec E22<\/a> <span style=\"font-size: 8pt\">S. FOURNIER<\/span><\/span><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/documents-reglementaires\/examens-reglementation-et-fichiers-ccf\/\"><span style=\"font-family: arial, helvetica, sans-serif\">La page avec les matrices de sujets<\/span><\/a><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/07\/Note-e\u0301quipe-pe\u0301dagogique-et-candidat-\u2013-E\u0301preuve-E22-dossier-professionnel.pdf\">Une d\u00e9marche d\u2019accompagnement des professeurs et \u00e9l\u00e8ves pour l\u2019\u00e9preuve E22 <\/a><span style=\"font-size: 8pt\">J. MUZARD<\/span><\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Annexe-3-AcBordeaux-Consignes-conception-sujet-EP1-BEP-RESTAURATION-2013.pdf\">Cahier des charges conception du sujet d&#8217;EP1<\/a> <span style=\"font-size: 8pt\">J. MUZARD<\/span> version 2014<\/span><\/li>\n<li><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/documents-reglementaires\/epreuve-e22-dossier-professionnel\/\"><span style=\"font-family: arial, helvetica, sans-serif\">La page consacr\u00e9e \u00e0 l&#8217;\u00e9preuve E 22 Dossier professionnel<\/span><\/a><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"http:\/\/disciplines.ac-bordeaux.fr\/ecogestion\/hotellerie\/?id_category=2&amp;id_rubrique=3\">Voir le Didactitiel d&#8217;utilisation des Livrets de suivi CCF Bac PRO CSR et Cuisine<\/a><\/span><\/li>\n<\/ul>\n<hr \/>\n<p><span style=\"color: #ff6600;font-family: arial, helvetica, sans-serif\"><strong>\u2666<a id=\"Demarche_concernant_Epreuve_E31\"><\/a>Exemple de d\u00e9marche concernant l&#8217;\u00e9preuve E31<\/strong><\/span><br \/>\n<span style=\"font-family: arial, helvetica, sans-serif\"><strong>Sous-\u00e9preuve de communication et commercialisation<\/strong><\/span><br \/>\n<span style=\"font-family: arial, helvetica, sans-serif\"><strong>St\u00e9phane COUTANT &#8211; PLP SC &#8211; LP Flora Tristan Camblanes-et-Meynac<\/strong><\/span><\/p>\n<p style=\"text-align: justify\"><span style=\"font-family: arial, helvetica, sans-serif\">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.<\/span><\/p>\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\/exemples-de-supports-didactiques-bac-pro-csr-et-cuisine\/\">voir la d\u00e9marche de travail<\/a><\/span><\/li>\n<\/ul>\n<hr \/>\n<p><span style=\"color: #ff6600;font-family: arial, helvetica, sans-serif\"><strong>\u2666<a id=\"Ressources_en_bac_pro_CSR\"><\/a>Les ressources en bac pro CSR (et BEP Restauration option CSR)<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Matrice20sujet20CCF20pratique20EP220BEP20Rest20option20CSR202013.doc\">Un ex. de matrice Word sujet EP2 de CSR<\/a> BEP &#8211; <span style=\"font-size: 8pt\">J. MUZARD v<\/span>ersion 19-11-12<\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/sujet20020pratique20EP220BEP20Rest20option20CSR202013.doc\">Un exemple de sujet &#8220;z\u00e9ro&#8221; CCF EP2 CSR <\/a><span style=\"font-size: 8pt\">J. MUZARD v<\/span>ersion 19-11-12<\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Matrice-sujet-CCF-BCP-CSR-pratique-E32-2014.doc\">Un ex. de matrice Word sujet E32 organisation et service de CSR<\/a> version f\u00e9vrier 2014 Ac-Nantes<\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Matrice-sujet-CCF-BCP-CSR-pratique-E31-2014.doc\">Un ex. de matrice Word sujet E31 CSR<\/a> version f\u00e9vrier 2014 Ac-Nantes<\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/E31-BCP-CSR-Mise-en-oeuvre-des-ateliers.pdf\">E31 BCP CSR Mise en oeuvre des ateliers<\/a><\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/07\/E32-BCP-CSR-Mise-en-oeuvre-de-la-sous-e\u0301preuve.pdf\">E32 BCP CSR Mise en oeuvre de la sous-e\u0301preuve<\/a>\u00a0version f\u00e9vrier 2014 Ac-Nantes<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #ff6600;font-family: arial, helvetica, sans-serif\"><strong>\u2666<a id=\"ressources_en_bac_pro_cuisine\"><\/a>Les ressources en bac pro cuisine (et BEP Restauration option Cuisine)<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Matrice20sujet20pratique20BEP20Cuisine20201328129.xls\">Un ex. de matrice Excel sujet EP2 de cuisine<\/a> BEP &#8211; <span style=\"font-size: 8pt\">J. MUZARD <\/span>version 26-11-12<\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Matrice20AcBordeaux20sujet20CCF20pratique20BAC20PRO20Cuisine202014.xls\">Un ex. de matrice Excel sujet E31 pratique prof. cuisine Bac Pro <\/a><span style=\"font-size: 8pt\">J. MUZARD<\/span><\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/sujet20020pratique20EP220BEP20Rest20option20cuisine202013.pdf\">Un exemple de sujet &#8220;z\u00e9ro&#8221; CCF EP2 Cuisine<\/a> <span style=\"font-size: 8pt\">N. HERROUIN<\/span> version 26-11-12<\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Fiche_technique_BAC_PRO_Cuisine.pdf\">La fiche technique du sujet E31<\/a> PDF &#8211; <span style=\"font-size: 8pt\">J. MUZARD<\/span> version 2013<\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Matrice-FT-et-TO-Sujet-BCP-Cuisine.xls\">La fiche technique et tableau ordonnancement du sujet E31<\/a> EXCEL &#8211; <span style=\"font-size: 8pt\">J. MUZARD<\/span> version 2013<\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Tableau-ordonnancement-EP2.xls\">Le tableau d&#8217;ordonnancement \u00e9preuve EP2 <\/a><span style=\"font-size: 8pt\">J. MUZARD <\/span>version 26-11-12<\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Annexe_3_Synthese_de_ma_prestation_BEP_CUIS.doc\">Annexe 3 Synth\u00e8se de ma prestation BEP Rest. Option Cuisine<\/a> <span style=\"font-size: 8pt\">J. MUZARD<\/span> version 2013<\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/07\/ANNEXE-3-Synthe\u0300se-prestation-BCP-CUIS.pdf\">Annexe 3 -Synth\u00e8se de ma prestation \u00e9preuve E31 bac pro cuisine<\/a>\u00a0<span style=\"font-size: 8pt\">J. MUZARD <\/span>version 26-11-12<\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/sujet-0-pratique-EP2-BEP-Rest-option-cuisine-2013.xls\">Sujet ZERO EP2 BEP Restauration Option cuisine <\/a><span style=\"font-size: 8pt\">N. HERROUIN<\/span> 2013<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #ff6600;font-family: arial, helvetica, sans-serif\"><strong>\u2666<a id=\"Ressources_Gestion_Appliquee\"><\/a>Les ressources en Gestion Appliqu\u00e9e<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Matrice-sujet-E21-gestion-BCP-CUIS-CSR-2014.doc\">Matrice sujet E21 gestion appliqu\u00e9e<\/a><\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/07\/Proposition-de-the\u0300mes-pour-la-certification-interme\u0301diaire-et-finale-bac-pro.doc\">Proposition de the\u0300mes pour la certification interme\u0301diaire et finale bac pro<\/a><\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Liens-ecogestion-HOTELLERIE-RESTAURATION.doc\">Quelques liens pour concevoir des sujets<\/a><\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/07\/Liste-compe\u0301tences-certification-Bac-Pro-CSR-et-Cuisine.doc\">Liste compe\u0301tences certification Bac Pro CSR et Cuisine<\/a><\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif\"><a href=\"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-content\/uploads\/sites\/46\/2017\/04\/Ecogestion-HR-REVUES-PROFESSIONNELLES.doc\">Revues professionnelles<\/a><\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sommaire Exemple de d\u00e9marches concernant l&#8217;E31 La circulaire d&#8217;organisation en bac pro cuisine La circulaire d&#8217;organisation en bac pro CSR<\/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-717","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/pages\/717","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=717"}],"version-history":[{"count":18,"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/pages\/717\/revisions"}],"predecessor-version":[{"id":4371,"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/pages\/717\/revisions\/4371"}],"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=717"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}