Question 17286 — commerce and crafts

Summary

Mrs. Catherine Jaouen draws the attention of the Minister of National Education and Youth to an overlooked part of rurality, present in the daily life of the French: the bakery. In many villages, the bakery is the main, if not the only, local business for its inhabitants. It is a key place of life and social ties in rural communities. The MP was alerted by Mr. Xavier Bordet, chairman of the committee quality, training and innovation within the National Confederation of French Bakery and Pastry, a problem that threatens these essential businesses: the absence of a dedicated diploma for bakery and pastry salespeople. Currently, the multi-purpose commercial team member diploma is the most common training for this personnel. It's just too versatile. It ignores major issues, such as hygiene linked to certain specific products, or allergens, which, if ignored, can seriously affect the health of consumers. The possibility of coloring the diplomas, that is to say of adding additional mentions, is not sufficient to ensure the good training of students in this profession, of which Mr. Dominique Anract, president of the National Bakery Confederation, estimates that 3,000 positions are to be filled across the territory. This lack of staff is chronic and severely affects the businesses concerned, which struggle to secure qualified staff who know how to meet the very specific needs of these businesses, in particular the link created between sellers and customers in rural communities. The creation of a sales CAP in bakery, pastry, chocolate making is an area of ​​reflection to be studied in order to better train these key positions for the most important local shops in the municipalities. She asks her if she is able to implement such a solution.

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