{"id":6037,"date":"2016-04-05T13:38:38","date_gmt":"2016-04-05T12:38:38","guid":{"rendered":"http:\/\/www.imelasavoie.fr\/?p=6037"},"modified":"2016-04-05T14:15:16","modified_gmt":"2016-04-05T13:15:16","slug":"mon-rapport-de-stage-a-la-fromagerie-de-brenod","status":"publish","type":"post","link":"https:\/\/www.imelasavoie.fr\/?p=6037","title":{"rendered":"Mon rapport de stage \u00e0 la fromagerie de Br\u00e9nod"},"content":{"rendered":"

Nom<\/span>\u00a0: Bollache<\/span><\/p>\n

Pr\u00e9nom<\/span>\u00a0: Coline<\/span><\/p>\n

Lieu du stage<\/span>\u00a0: Fromagerie de Br\u00e9nod <\/span><\/p>\n

Les dates<\/span>\u00a0: Du 21 mars au 1 avril <\/span><\/p>\n

Maitre de stage\u00a0<\/span>: Sylvie Minet<\/span><\/p>\n

Mes horaires<\/span>\u00a0: 8h45 \u00e0 12h et de (16h \u00e0 18 h ) sauf le lundi apr\u00e8s midi et le mercredi apr\u00e8s midi je ne travaill\u00e9 pas.<\/span><\/p>\n

En stage j\u2019ai pr\u00e9par\u00e9 le fromage pour les commandes, j\u2019ai servi le fromage aux clients: Le comt\u00e9 doux, Le comt\u00e9 fruit\u00e9, Le comt\u00e9 cuisine,La tomme du Jura, La tomme de Savoie,\u00a0La raclette, Le morbier, Le bleu de Gex\u00a0, Les fromages de brebis, Le domaine de Bresse\u00a0des\u00a0fromages de ch\u00e8vre et le perrachu ( le perrachu est comme le\u00a0bleu de Gex sauf\u00a0qu’il est plus\u00a0fort ). C<\/span>\u2019\u00e9tait trop bien.<\/span><\/p>\n

La premi\u00e8re semaine j\u2019ai travaill\u00e9 avec Marianne, Sylvie Minet (ma maitre de stage) Chantal.<\/span><\/p>\n

Et la deuxi\u00e8me semaine j\u2019ai travaill\u00e9 avec Martine, Marianne et Sylvie Minet.<\/span><\/p>\n

Ma difficult\u00e9 dans le stage c\u2019\u00e9tait de rendre la monnaie.<\/span><\/p>\n

J\u2019ai bien aim\u00e9 le faire, le stage ma permis d\u2019\u00eatre moins timide face aux clients. <\/span><\/p>\n

J\u2019esp\u00e8re que je vais pouvoir refaire d\u2019autres stages tr\u00e8s vite.\u00a0 <\/span><\/p>\n

\"\"<\/p>\n

\"\"

Comt\u00e9 fruit\u00e9<\/p><\/div>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Nom\u00a0: Bollache Pr\u00e9nom\u00a0: Coline Lieu du stage\u00a0: Fromagerie de Br\u00e9nod Les dates\u00a0: Du 21 mars au 1 avril Maitre de stage\u00a0: Sylvie Minet Mes horaires\u00a0: 8h45 \u00e0 12h et de (16h \u00e0 18 h ) sauf le lundi apr\u00e8s midi … Continuer la lecture →<\/span><\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6037","post","type-post","status-publish","format-standard","hentry","category-non-classe"],"_links":{"self":[{"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=\/wp\/v2\/posts\/6037","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6037"}],"version-history":[{"count":0,"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=\/wp\/v2\/posts\/6037\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6037"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6037"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6037"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}