Case survey « Expérimentation in AUCHAN enterprise»

1. Case survey « Expérimentation in AUCHAN enterprise» Le Projet : FORSIMPAD FORmalisation des Savoirs IMPlicites par une Approche de la Didactique professionnelle

2. WORK ANALYZE • Bernard RAYNAUD (Head of project GIP – CAFOC) • Karim BEN HASSEN

3. Problems • Problem of recruitment and formation on the produced trades fresh sector (Butchery and Pastry making) The search for solution • Formalization of the savoirs and Savoir to make experiment of the séniors • To train the new recruits in situation of work by optimizing the function tutoriale seniors

4. Process of analysis per variation situations of work Treatment of the fresh Products: butchery Charts D ' activit 3rd Relations in-house customer-suppliers Cards of professional competences by activity Vid 3rd bone on modes C$Op 3rd ratoires Cards D ' analyzes situations D ' Al 3rd ace (comp 3rd implicit tences) Grids D ' analyzes practices: Identification of the repr 3rd sentations and of the implicit savoirs (in action)

5. The collection of the data • Collect cards of stations • Individual talks and collectives (Beginners and Experts) • The process treatment of the products • The relations clients/fournisseurs internal • Knowledge to make by great activity (tasks) 1°) Macrographic Analysis • Work on the representations and formalizations of the goals, the finalities of the activities as well as competences under tended.

6. Process of analysis per variation situations of work Treatment of the fresh Products: butchery

8. Process of analysis per variation situations of work Treatment of the fresh Products: butchery Charts D ' activit 3rd Relations in-house customer-suppliers

9. Carte activité Charts D ' activit 3rd Relations in-house customer-suppliers

10. Carte activité R 3rd ception contr ô storage

11. Process of analysis per variation situations of work Treatment of the fresh Products: butchery Charts D ' activit 3rd Relations in-house customer-suppliers Cards of professional competences by activity

12. PREPARATION Fiche des Savoir-Faire

13. Conditions of realization Fiche des savoir-faire Réception - Contrôle - Stockage

14. The collection of the data 2 ° ) micrographic Analysis • Observation of ground • Video recording • Maintenance of car confrontation (audio recording) • Maintenance Analyzes critical by the expert Analyze various modes of action per activity: Goals Rules of action of acquisition of information, control The concepts in act which make it possible to collect, to select the infos, to choose and manage the action (Savoirs and To know to make implicit).

15. Process of analysis per variation situations of work Treatment of the fresh Products: butchery Charts D ' activit 3rd Relations in-house customer-suppliers Cards of professional competences by activity Vid 3rd bone on modes C$Op 3rd ratoires Cards D ' analyzes situations D ' Al 3rd ace (comp 3rd implicit tences)

16. Cards D ' analyzes situations D ' Al 3rd ace (comp 3rd implicit tences) FICHE D'ANALYSE

17. FICHE D'ANALYSE R 3rd ception contr ô storage

18. Process of analysis per variation situations of work Treatment of the fresh Products: butchery Charts D ' activit 3rd Relations in-house customer-suppliers Cards of professional competences by activity Vid 3rd bone on modes C$Op 3rd ratoires Cards D ' analyzes situations D ' Al 3rd ace (comp 3rd implicit tences) Grids D ' analyzes practices: Identification of the repr 3rd sentations and of the implicit savoirs (in action)

19. TABLE Of ANALYSIS OF The ACTIVITIES

20. Situation of work to the situation of training From our reports • Setting in situation and recording video • Analyze and comment (Beginner/Expert/Médiateur) • Application in situation • Car –analyzes critical Reflexive distance for a conceptualization by the individual in formation (Déconstruction for rebuilding! )