{"id":53527,"date":"2025-03-18T13:54:36","date_gmt":"2025-03-18T12:54:36","guid":{"rendered":"https:\/\/richemont.swiss\/?page_id=53527"},"modified":"2025-07-22T09:34:41","modified_gmt":"2025-07-22T07:34:41","slug":"timeline","status":"publish","type":"page","link":"https:\/\/richemont.swiss\/en\/company\/timeline\/","title":{"rendered":"80 Years of Richemont School of Bakery and Confectionery 1945\u20132025"},"content":{"rendered":"\n

On the occasion of the 80th anniversary of the Richemont School of Bakery and Confectionery, this chronicle reflects on a dynamic and successful history. Since 1945, Richemont has stood for professional expertise, a spirit of innovation, and a strong commitment to education and training in the bakery, pastry, and confectionery industry.<\/p>\n\n\n\n

This chronicle honors the key milestones, influential personalities, and developments that have shaped our school \u2013 a tribute to the past, a reflection of the present, and a glimpse into the future.<\/p>\n\n\n\n

Experience the highlights in a short video or explore Richemont\u2019s history in depth through our interactive timeline spanning eight decades.<\/p>\n\n\n

<\/div>

2025<\/i><\/h3><\/div>
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Company<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
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\n\t\t\t\tRichemont is celebrating 80 years of passion, innovation and the highest quality in the training and further education of professionals...\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

2024<\/i><\/h3><\/div>
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Company<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
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\n\t\t\t\tRichemont Craft School employed around 70 people in about 10 different professions.\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Gastronomy<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
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\n\t\t\t\tThe free-flow concept was introduced for lunchtime catering, which allows participants to move around freely and choose the meals at...\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe courses for employee management, vocational trainers and the diploma courses for unskilled and\/or career changers were well attended, which...\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
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\n\t\t\t\tThe trend in the number of participants in the preparatory courses for the professional examination was worrying. With only 12...\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Conference<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
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\n\t\t\t\tThe \"Richemont Education Days\", held for the first time, offered many constructive encounters, a lively exchange, valuable and inspiring workshops,...\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

2023<\/i><\/h3><\/div>
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Professional Competition<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe SwissSkills event demonstrated an exceptionally high and balanced level in all areas.\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Gastronomy and Hotel<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
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\n\t\t\t\tThe Richemont Restaurant with 70 seats enjoyed a high frequency of guests and numerous reservations. The \"Baker's Breakfast\" with around...\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Trade fairs<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
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\n\t\t\t\tWith its successful participation in iba (world trade fair for the bakery, pastry, and snack industries), the Craft School was...\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe success rate among graduates of the \"Professional examination with federal certificate\" has improved significantly.\n\n\n\nThe second digital training module (GSL)...\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
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\n\t\t\t\tNew emphasis was placed on retail with three industry events and the development workshop for store managers. The implementation of...\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Professional association<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe Board of Directors approved a total revision of basic vocational training in production. This process will last until 2028.\n\n\n\nThe...\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

2022<\/i><\/h3><\/div>
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Gastronomy and Hotel<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe catering and hotel sector benefited from the high pent-up demand from guests. The beautiful summer weather attracted many visitors...\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe \"Sales 2022+\" education reform was successfully implemented.\n\n\n\nOver 100 new vocational trainers for the areas of production and retail were...\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Professional Competition<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tOrganization and implementation of the cancelled WorldSkills in Shanghai at the Craft School with candidates and experts from 19 nations....\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
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\n\t\t\t\tThe new edition of the book series \"The perfect product\" has been completed.\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Company<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
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\n\t\t\t\tAs part of the implementation of the \"Reload\" reorganization, the strategy and target formulations that define the concrete and future...\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tUnfortunately, the noticeable economic pressure in the industry has not led to a boom in demand for further training despite...\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

2021<\/i><\/h3><\/div>
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Laboratory<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
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\n\t\t\t\tDespite the closure of the laboratory, services such as declarations, baking tests, recipe development and much more continued to be...\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe specialist consulting services were well booked both in Germany and abroad.\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Company<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
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\n\t\t\t\tThe lockdown in the gastronomy sector and the partial lockdown at the Craft School led to various adjustments and postponements...\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

2020<\/i><\/h3><\/div>
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Laboratory<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tWith the closure of the laboratory, a part of Richemont's history came to an end.\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe SBC Board of Directors approved the \"Digital Apprenticeship\" project, which aims to provide online training courses for bakers, pastry...\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Gastronomy and Hotel<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tDespite bookings from course participants, the hotel recorded devastating figures due to the global restrictions.\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Professional Competition<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tSuccessful completion of SwissSkills with a total of 33 candidates in the bakery and confectionery sector\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe switch from face-to-face to online teaching for the Professional Examination and Employee Management Courses was a challenge for the...\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Company<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe training and advisory services were better booked than ever before, but the coronavirus-related lockdown changed everything. The period without...\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

2019<\/i><\/h3><\/div>
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Laboratory<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe Richemont laboratory was again responsible for assessing the harvest quality through laboratory and baking tests.\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Professional Competition<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tSonja Durrer won the gold medal for Switzerland in bakery at the WorldSkills in Kazan.\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Gastronomy<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tStart with workshops to give private individuals an insight into the bakery, pastry and cuisine sectors.\n\n\n\nThe Friday Quiches & Tarts...\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe success story of the Professional Examination in all three disciplines continued.\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tPositive development of demand in all areas of the course business. Seminars, annual themed courses for production on the subject...\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Conference<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe organization of the first International Sourdough Congress with 350 participants from 13 countries was a milestone.\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe latest volume in the \"The perfect product\" series, \"Confectionery\", was published.\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

2018<\/i><\/h3><\/div>
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Gastronomy<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tAdaptation of the weekend Baker's Breakfast to the new Baker's Breakfast experience with front baking for guests.\n\n\n\nExtensive renovation work in...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tVisits from foreign professional colleagues continued to outstrip demand for domestic courses.\n\n\n\nGood participation in the courses for employee management, vocational...\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tStart of the Higher Professional Examination Course (HFP) for Certified Bakery-Pastry-Confectionery Managers\t\t\t<\/div>\n\t\t\t
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 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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Professional association<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe association's internal restructuring project \"Reload\" was used to explore synergies between SBC and Richemont for the future product range.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

2017<\/i><\/h3><\/div>
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Professional Competition<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tRamona Bolliger won the gold medal for Switzerland for the first time at the WorldSkills in Abu Dhabi in the...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tPresentation of the first Federal Professional Certificates in accordance with the new training program and examination regulations to the head...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe training courses for vocational trainers and employee management at three levels were very well received.\n\n\n\n\nIncreased demand for external consulting...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Company<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tIntroduction of new administration software, creation of a new homepage including webshop.\n\n\n\nA pleasing increase in international projects and partnerships, which...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

2016<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Professional Competition<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tA further increase in the skills of young professionals was observed at SwissSkills compared to the previous year.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tExtension of the successful specialist book series \"The perfect product\" with the double volume on confectionery.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tIncreasing demand for external consulting and training in production and retail\n\n\n\nThe new snacks, take-away and gastronomy products are very popular....\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\t

Company<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tExpansion of the premises through the construction of a new, modern training room with 16 fully equipped workstations.\n\n\n\nConstruction and expansion...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

2015<\/i><\/h3><\/div>
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\n\t\t\n\t\t\t

Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tIntensive work was carried out on the reorganization of higher vocational training, which was strengthened with considerable financial contributions thanks...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tSuccessful marketing of the new publication \"The perfect product - bakery\" at the FBK.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe educational program comprised 83 different courses and seminars. The seminars, bakery and pastry section courses, annual sales and confectionery...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\t

Anniversary<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tRichemont celebrated its 70th anniversary.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

2014<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Gastronomy<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe gastronomy recorded sales growth of around 2.5%, the hotel industry 3% and occupancy rose by 9%.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Company<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tCo-design of a pilot project for companies in the sector as part of the \u201cUnited against Waste\u201d association to demonstrate...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Professional Competition<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tOne particular highlight was the \"SwissSkills\" cross-industry professional championships in Berne, where the profession was presented to many young people...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tIndividual specialist consulting and process checks enjoyed increasing demand and popularity.\n\n\n\nFurther development of the Confectionery Course Program\n\n\n\nRichemont Romandie recorded 79...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tDifferent teaching materials for basic training in production and sales have been supplemented with a digital edition.\n\n\n\nConducting the first qualification...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\t

Company<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe focus was on supporting the industry as well as strengthening and maintaining traditional craftsmanship.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

2013<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Gastronomy<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe gentle renovation of the restaurant created a new and modern atmosphere in the well-known \"Gastretto\".\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe Richemont Trade Journal and selected teaching materials were offered in digital form (e-paper, e-books) alongside the printed edition.\n\n\n\nLaunch of...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe teaching materials for basic training in production and sales were newly created or revised.\n\n\n\nImplementation of a new young talent...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe seminars covered everything from original spelt to leavening methods and cooling technology to ensure that the baked goods turn...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Trade fairs<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tIn the year of merger between the two professional associations SBKV and SKCV to form the Swiss Federation of Master...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

2012<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Gastronomy<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tIntroduction of a new coffee concept with significantly improved coffee quality\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Trade fairs<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe new reference book \"Feinb\u00e4ckerei\" was presented with a successful trade fair appearance at iba.\n\n\n\n\nFirst national \"F\u00eate du Chocolat\"\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\t

Conference<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tModerated by Nik Hartmann from Swiss Television, the Richemont Conference provided fresh inspiration directly from the practical experience of successful...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe bakery section course confirmed the increasing demand for acidified rye bread.\n\n\n\nThe courses in Pully attracted 661 participants.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\t

Company<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tIn addition to new courses and training programs, the national and international marketing of services and cooperation with competent partners...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

2011<\/i><\/h3><\/div>
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\n\t\t\n\t\t\t

Company<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tA new financing model was put in place to largely compensate for the loss of education contributions and declining raw...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe first double issue was the \"thickest\" Trade Journal of all time with 48 pages.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Conference<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tRichemont Conference with a spectacular performance by a pilot from the legendary \"Patrouille Suisse\" aerobatic team\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Gastronomy<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tIncrease in sales in restaurants and hotels, with the new event \"Schoggi-Zauber\" (magic chocolate) aperitif\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tIntegration of new one-day courses such as the section course in confectionery. Revision of the courses and additions to a...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tEnactment of the new EFZ and EBA baker-pastry chef-confectioner training regulations and development of the new teaching materials\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

2010<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tEdition of the new reference book \"Snacks\"\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Company<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tExtensive investments were made in infrastructure and technology. The IT system and website have been renewed and modernized.\n\n\n\n38% of all...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tA partnership agreement has been signed with a school in Japan, which will bring Richemont both image and economic benefits...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tTo implement the far-reaching and future-oriented innovations in basic training in bakery-pastry-confectionery, trial examinations and informative events were held in...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

2009<\/i><\/h3><\/div>
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\n\t\t\n\t\t\t

Professional Competition<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tMelanie Weingartner won the individual competition and Switzerland won the Nations Cup in the International Vocational Competition for Young Bakers...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Quality and safety<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tIntroduction of the Naturel quality label at FBK, which stands for enjoyment, naturalness, regionality and personal advice and service.\n\n\n\n\nEstablishment of...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe new website went online. Almost 35% of course registrations and 45% of orders were made via the online booking...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Gastronomy<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tSide businesses such as aperitifs, baking braids and \"Pizza mia\" have increased significantly in Richemont gastronomy.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe catastrophic scenario of a lack of education funding was defused through intensive negotiations with the Federal Office for Professional...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tDespite a sharp decline in membership (43% in the last 17 years), visitor numbers stabilized at a high level nationally...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

2008<\/i><\/h3><\/div>
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\n\t\t\n\t\t\t

Promotions<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tActive participation in the Year of Communication with the European Football Championship in Switzerland, the \"F\u00eate du Bl\u00e9 et du...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe new Reference Book \"Kuchen - Cakes - Schnitten\" was presented at the S\u00fcdback in Stuttgart.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\t

Laboratory<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tWith the Maturogram, the laboratory offered a new analysis method with which the effect of flour ingredients, baking aids and...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Gastronomy<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tContinuous sales growth was maintained in the restaurant and hotel sector.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe number of course participants stabilized nationally and increased again internationally, as did consulting mandates and services.\n\n\n\nThe section courses were...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\t

Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe development of funding for vocational training has been dramatic, as many cantons have withdrawn from financial responsibility. In addition...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

2007<\/i><\/h3><\/div>
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\n\t\t\n\t\t\t

Professional Competition<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tClaudia Furger won the International Professional Competition after nine days of preparation at Richemont..\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\t

Laboratory<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tGrain analyses were in high demand in the laboratory due to the poor harvest conditions, combined with sprouting damage and...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Quality and safety<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tImplementation of a Hygiene Guideline for Good Process Practice \"HACCP-light\"\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe first qualification procedures with a certificate of proficiency were carried out in the new basic retail training program.\n\n\n\nDevelopment of...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe number of visitors stabilized at a high level nationally and increased significantly again internationally, as did consulting and service...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

2006<\/i><\/h3><\/div>
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\n\t\t\n\t\t\t

Gastronomy<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe Gastretto and Hotel Richemont achieved their ambitious goal of exceeding the 2 million turnover mark.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Professional Competition<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe national professional competition was held for the first time under the title \"Swiss Championships\".\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe new basic training program in the retail trade got off to a successful start.\n\n\n\nDevelopment of a joint \"baker-pastry chef-confectioner\"...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\t

Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe Snack and Cookbook \"Delicacies with Bread\" was successfully launched as a customer loyalty tool with a record production quantity...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe bakery section course showed which products from the Richemont Bread Book can be stored frozen for a week's production,...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

2005<\/i><\/h3><\/div>
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\n\t\t\n\t\t\t

Professional Competition<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tAt the international professional competition in Denmark, Mirjam Eggimann took first place and Switzerland won gold in the national ranking.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Quality and safety<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe tailor-made Naturel and Microbiology (self-monitoring) projects were finally launched after an intensive preparation phase.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe latest book \"Brot, Pain\" was launched with great success.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tVisitor numbers stabilized at a high level both nationally and internationally.\n\n\n\nThe bakery section course covered yeast pastries, including recipe structure...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\t

Company<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tRichemont was closed to visitors for 10 days due to flooding, which led to a loss of over CHF 100,000...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

2004<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Professional Competition<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe Swiss team with Carmen Schatt, Monika Birrer and Arlette Picard wins the European Cup for commercial bakeries in Herning...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\t

Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tFirst examinations in the profession of confectioner & pastry chef according to the new regulations\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\t

Swiss Bakery Trophy<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tFirst edition of the \"Swiss Bakery Trophy\" quality competition in Bulle with 1003 presented specialties from artisan bakeries and confectioneries.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\t

Quality and safety<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe newly developed hygiene concept was successfully put into practice.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe bakery section was dedicated to the Mediterranean cuisine and the implementation of the daily bakery, while the patisserie section...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\t

Company<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tMultiple new services were introduced, such as the Naturel label for the bakery trade, the microbiology service (self-monitoring), the European...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

2003<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Professional Competition<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tPastry chef Heidi Wehren and pastry chef\/confectioner David Schmid won gold medals at the \"WorldSkills\" Vocational World Championships in St.Gallen.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Gastronomy<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t75% of gastronomy sales were generated independently of exchange rates. The legendary Baker\u2019s Breakfast on weekends and public holidays experienced...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe bakery section course dealt with the topic of \"Daily baking\", while the confectionery section course was entitled \"Be creative...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe new Vocational Training Act has been successfully implemented.\n\n\n\nSuccessful integration of the SKCV with its training and further education committees\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

2002<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Laboratory<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe Richemont laboratory was able to make statements about wheat quality in the shortest possible time with the \"Rheo-Quick\" certificate.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe practical section courses in bakery and pastry on the topics of \"specialty breads\". \"St\u00fcckli\" was well received, as were...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe new book \"Torten\" (cakes) was launched with resounding success.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\t

Gastronomy<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tIn the Gastretto, large events such as an aperitif for 800 people could be managed without any hectic rush. The...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Company<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tConsolidation and optimization of internal workflows; eight new jobs were created in the services and training areas.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

2001<\/i><\/h3><\/div>
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\n\t\t\n\t\t\t

Quality and safety<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tSuccessful transition from state-controlled grain trading to a free market economy: Richemont carried out the first quality survey of the...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Professional Competition<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tAt the International Professional Competition in Lucerne, Doris Burkhard achieved 2nd place in the individual competition. Stefanie Sch\u00e4rer won the...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tTransfer of the entire training administration of the bakery-pastry-confectionery to Richemont Craft School.\n\n\n\nSuccessful completion of the first final apprenticeship examinations...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Gastronomy<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe newly implemented gastronomy concept was very well received thanks to the high visitor numbers with corresponding sales.\n\n\n\n\nThe weekend Baker's...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

New Richemont Craft School building<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tOfficial opening and commissioning of the new Richemont Craft School at Seeburgstrasse 51 in Lucerne. The new building enables a...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

2000<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Professional association<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tConclusion of the realignment of the association's organization with the establishment of two legally independent companies for the Richemont Craft...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Quality and safety<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tSuccessful implementation of the industry solution \"Occupational health and safety\" with creation of the ASA handbook\n\n\n\nCollaboration with the industry organization...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tOver 12 course days, 250 hotel management students received expert instruction on the importance of bread, the variety of breads...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe reorientation of industry training in basic education as well as in vocational and higher professional examinations required a lot...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

New Craft School building<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe entire team was additionally challenged with the furnishing planning of the school at the new location.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1999<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Quality and safety<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe first companies were awarded the Richemont Quality Seal in the area of hygiene and quality control.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Laboratory<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe in-house developed laboratory evaluation software \"RichLAB\" for Farino, Extenso and Amylographs enables state-of-the-art color curve displays for customers.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Trade fairs<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tSale of the new Reference Book \"Swiss Art in Chocolate\" and launch of a low-dust sprinkled flour at the FBK\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe number of course visitors from Switzerland stabilized at the record level of 1998, and there was even an 8%...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe overall training was finally revised with the innovations in the area of professional examinations and higher professional examinations and...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Richemont Club<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tTo mark the 50th anniversary of the Swiss Richemont Club, a \"Best of Richemont Demo\" and a celebration were held...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Professional association<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tUnanimous yes from the SBKV Congress to the new Richemont Craft School building on the Seeburg site in Lucerne.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1998<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Gastronomy<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tNever before has the Hotel Restaurant Zur B\u00e4ckerstube achieved such high sales.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Laboratory<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe harvest quality tests, which were carried out for the first time in their entirety on behalf of the Federal...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tFinalization of the new regulations for the Higher Professional Examination.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tNew record for student days with an occupancy rate of over 130%. There were also more learners on the Merchandise...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1997<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Professional association<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tUnanimous preliminary decision by the association's committees for the new Richemont Craft School building in Lucerne.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Quality and safety<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe changed legal environment with the obligation for self-monitoring and documentation led to an increased interest in the knowledge areas...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe redesign of the teaching materials was introduced with general and specialist arithmetic.\n\n\n\nAll services could now be accessed via the...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe new training regulations for bakers and pastry chefs came into force and the newly created professional sales examination was...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tFor the first time in Richemont's history, over 15,000 student days were recorded.\n\n\n\nAround 70 external seminar days in companies and...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1996<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Professional association<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe bread reference prices set by the Association were abolished; since then, they may only serve as calculation aids provided...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Laboratory<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe volume of orders for grain and flour increased by more than 20%.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Company<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tIntroduction of a user-friendly Course Management and Invoicing Program in the secretariat.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Quality and safety<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tCreation of a Quality control and Hygiene Manual for the industry as a necessary tool for implementing the new Food...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tFirst time holding the professional sales examination with 23 motivated course participants.\n\n\n\nDiscontinuation of the two-year baker's apprenticeship in favor of...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tWith an occupancy rate of 117%, the limits of the training courses were demonstrated. The 7,000 mark was exceeded for...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1995<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Laboratory<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tIn the laboratory, the order volume for flour certificates has increased by around 30% within a year.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Company<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tRichemont employed 50 people, including Hotel\/Restaurant, R&D and Publishing. At home and abroad, 36 presentations and lectures were given by...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tFor the first time in Richemont history, more than 6,000 participants took part in over 270 internal and external courses...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Anniversary<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe 50th anniversary of the Craft School was celebrated without an actual ceremony with a wide range of activities such...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1994<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe redesign of the Bread Calendar was well received. The recipes could be kept in the form of a cookbook...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Test laboratory<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tIn the bakers' flour survey, the wide range of test results showed that continuous quality testing is becoming increasingly important...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe premiere of the \"Higher Professional Examination\", which was held for the first time, can be described as a success...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tOver 5,800 participants with an average length of stay of 1.81 days took part in courses and seminars. The proportion...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1993<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe graphic redesign of the Trade Journal was immediately well received.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Test laboratory<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe new \"Rich-Lab\" software program met the demand for the most user-friendly computerized evaluation possible for grain and flour analysis.\n\n\n\nThe...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tIn the area of consulting, there was increased demand for operational analyses with a focus on production. There was pent-up...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe high number of originally 106 candidates for the professional examinations was exceptional. They corresponded to the technical part of...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1992<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Company<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tWalter Boesch took over the management of the Craft School from Damian Schmid.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Ballenberg Open-Air Museum<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe Bread and Pastry Exhibition at the Ballenberg Open-Air Museum was redesigned and attracted a great deal of attention at...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe Bread Calendar was themed around \"Braids and braided pastries\". For the first time, a video film with short commentary...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Test laboratory<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tAs a continuation of the IT laboratory project, the mathematical implementation of the quality indicators in practical processing guidelines and...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tWith 5,895 course participants and a large number of course days with multiple bookings, the training capacity has reached its...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe Craft School regulations were adapted to the new requirements and the entire training in Switzerland was consolidated and coordinated...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1991<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Test laboratory<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tA 25% increase in the number of flour samples was recorded in the test laboratory.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Conference<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tAround 300 master craftsmen and women took part in the Conference for Certified Master Craftsmen on the topic of \"Management...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tAt the FBK, the newly published reference book \"Erfolgreich verkaufen\" (Successful sales) was presented, which proved to be an absolute...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tA tragic murder case involving an employee of the restaurant in the spring had a negative impact on business and...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1990<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Bread survey<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tIn bread production by flour type, the ratio of breads made from light flour types to breads made from dark...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Professional Competition<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tRosmarie D\u00e4nzer and Peter Studler achieved a double victory for Switzerland at the International Professional Competition.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tEnactment of the revised Bread Assessment Form.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Promotions<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tLaunch of the Feierabend bread (end of workday) campaign to stimulate evening business in companies\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Renovation of the Craft School<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tRedesign of the patisserie premises with the separation of course activities and production. By relocating the washing-up area to the...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tSixty-two candidates took the Master Craftsman's Examination, 56 passed.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe total number of participants amounted to 5,802, resulting in consolidation. The strong increase in corporate training (+76%) was striking....\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1989<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Ballenberg Open-Air Museum<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tExtension of the bread and pastry exhibition at the Ballenberg Open-Air Museum, which shows the path from \"grain to bread\"...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Test laboratory<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tSignificant increase in grain and flour tests in the test laboratory. The products received totaled over 340 individual samples. Of...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tPresentation of the New Reference Book \"Das ideale Geb\u00e4ck\" at the FBK. 60,000 Reference books have been sold since 1983!\n\n\n\n\nThe...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe total number of course participants increased by 5% and reached a new high of 5801 participants. The 30% increase...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1988<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Professional Competition<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThere was a Swiss double victory at the International Professional Competition for Young Bakers in Baden near Vienna: Gold for...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Vocational training<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tCompulsory introduction courses for baker and baker-pastry chef apprentices in accordance with the new Vocational Training Act.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tProduction of a new video on the subject of \"Future through further training\".\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Bread survey<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tWith regard to bread output, the volume of Ruch bread was still down significantly at 28.9%, while semi-white bread (20.0%),...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tOccupation of additional premises not far from the main building for sales courses and seminars. The additional new workspace made...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1987<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Test laboratory<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tMinimum requirements for flour quality, in particular the labeling of flours treated with ascorbic acid and the declaration of additives...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tLaunch of the Reference Book \"Die Schweizer Confiserie\".\n\n\n\nIntroduction of the \"Reform Corner\" series in the Richemont Trade Journal\n\n\n\nThe Bread Calendar,...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tAround 180 one-day and multi-day courses with 5,672 participants were held in Lucerne, Pully and Trevano. The areas of sales...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1986<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Test laboratory<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe majority of the approximately 340 product tests involved regular quality control of existing baking ingredients and their individual components.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tPremiere of the new film on \"The use of computers in the bakery-pastry shop\".\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Bread survey<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe bread survey revealed a production of 32.5 % Ruch bread, 18.1 % semi-white bread, 28.5 % specialty bread and...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Courses and consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tAround 179 one-day and multi-day courses were held in Lucerne, Pully and Trevano for the 5,169 participants. The training areas...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1985<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Professional Competition<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tBernhard Aebersold won gold and Urs K\u00e4lin silver at the International Professional Competition in Lyon. Both participants were specially instructed...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Test laboratory<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tWith 330 different product tests, the workload in the test laboratory was almost unmanageable.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tRedesign of the Richemont Trade Journal, which reached a circulation of over 11,000 copies for the first time.\n\n\n\nLaunch of the...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Course events<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tAround 160 courses were held. With 4,759 participants and an average course duration of 2.5 days, this resulted in 11,898...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Anniversary<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe \"40 years of Richemont\" anniversary was marked by many successful activities, including the production of the film \"The shared...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1984<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Test laboratory<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tSignificant increase in orders for the testing of raw materials, semi-finished products and baking agents, as the industry has become...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe distribution of the teaching materials was transferred from the SBKV publishing house to the Lucerne Craft School.\n\n\n\n\nCreation of a...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Professional association<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tNew Master Craftsman Examination Regulations were drawn up in collaboration with the BIGA. The increase in the requirements for the...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Course events<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tAround 160 one-day and multi-day courses were held in Lucerne, Pully and Trevano with a total of 4,740 participants. Since...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1983<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Test laboratory<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tIn grain and flour testing, the focus of quality testing increasingly shifted to the early detection of current domestic grain...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Bread survey<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe bread survey revealed a production of 30.4% Ruch bread, 21.7% semi-white bread, 29.0% specialty bread including braided pastries and...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe specialist book \"The Swiss Bakery\" was exhibited and offered for sale for the first time at the FBK Trade...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Course events<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tAround 160 one-day and multi-day courses with 4,733 participants demonstrate a pleasing willingness to undergo further training in the bakery...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Renovation of the Craft School<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe largest renovation in the history of the Craft School was successfully completed at the end of March. All rooms...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1982<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Test laboratory<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tAt 555 samples, the number of grain and flour samples received was on a par with the previous year.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Gastronomy<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe pleasing sales trend in gastronomy continued with up to 200 lunches on peak days.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe bread calendar produced by the Craft School celebrated its 40th anniversary with a print run of around 581,000 copies.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Course events<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Renovation of the Craft School<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tStart of the complete renovation of the Richemont building with the bakery to rectify defects in the installations and structure....\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1981<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Renovation of the Craft School<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tStart of the complete renovation of the Richemont building with the bakery to rectify defects in the installations and structure....\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe Richemont Trade Journal had a circulation of 10,000 copies.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Course events<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tAround 160 courses with 4,589 participants were held in Lucerne and Pully. The mix of offers was generally rated as...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1980<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Consulting<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tEstablishment of a separate department for business consulting.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Course events<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tA total of 130 one-day and multi-day courses were held with 4,430 participants, and extraordinary courses were also held in...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Ballenberg Open-Air Museum<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tRelocation of the Bread and Pastry Museum from Lucerne to the Ballenberg Open-Air Museum due to lack of space, which...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1979<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Bread Museum<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe Bread Museum was visited by 1,200 individuals, 33 groups with 1,025 people and 27 schools with 625 pupils. This...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Test laboratory<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThere was a large amount of flour samples in the laboratory, as the poor grain quality affected the baking properties...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Course events<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tA total of 3,817 people took part in the 131 courses held, which shows that interest in continuing education remains...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1978<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Publications<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tImplementation of the \u201cDeclaration Ordinance\u201d Brochure.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Bread Museum<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe Bread Museum was visited by around 1,500 individuals, 27 schools with 605 pupils and 21 groups with 560 people.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Test laboratory<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe quality tests in the laboratory once again focused on flour as the main raw material. This showed that even...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Course events<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tCourses for French-speaking professionals were held for the first time at the CIBM in Pully.\n\n\n\nRecord number of participants with 4,321...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1977<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Bread Museum<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe exhibition \"Festive pastries from home and abroad\" was shown in the Bread Museum.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Bread and pastry tests<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tIn a comprehensive tasting with housewives, representatives of consumer organizations and bakery experts, frozen breads and pastries were tested several...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Professional association<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tNumerous tasks were undertaken in the interests of the association, such as the development of campaigns, negotiations with authorities and...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Course events<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tWith a record number of 3,097 participants, course utilization was once again very pleasing. Demand from groups from abroad has...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

CIBM in Pully<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tOpening of the CIBM training center in Pully (today: Richemont Romandie).\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1976<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Company<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tDamian Schmid took over the management of the Craft School.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Test laboratory<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe laboratory was working at full capacity, especially with flour tests, and rarely before had such large fluctuations in quality...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Course events<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tCourse attendance was once again very pleasing with 2,960 participants. The one- to two-day courses were again in greater demand....\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1975<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Professional association<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tAs part of the creation of new statutes by the SBKV's Assembly of Delegates, which should enable the association to...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Course events<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tRecord attendance with 2,984 course participants!\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1974<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Bread Museum<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe exhibition at the Museum of Bread and Pastry Science met with great interest and was visited by 2,375 people.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Course events<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tAt 2,311, the number of course participants was slightly down, but thanks to the increase in course fees for foreign...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1973<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Bread Museum<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe Museum of Bread and Pastry Science was entrusted to the Craft School as an attractive image promotion for the...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1972<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

FBK<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tFirst participation together with the SBKV at the FBK trade fair for bakery and patisserie supplies with its own exhibition...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1971<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

IRC working week<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tAt the International Richemont Club's Working Week in Lucerne, the participating countries put on exciting demonstrations. Switzerland presented a range...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1970<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Testing and research institute<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tAround 3,900 examinations and analyses were carried out in the testing and research institute (laboratory).\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1968<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Company<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tRudolf Fl\u00fcckiger took over the management of the Craft School.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1966<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Bread Museum<\/h3>\n\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe Richemont Club successfully presented its products in the Bread Museum's showcases on the subject of \u201cNew Year's pastries\u201d.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Trade fair<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tParticipation in the International Trade Fair \"B\u00e4cker + Konditor\" (Baker + Pastry chef) in Basel with a show bakery, an...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1965<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Promotions<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tWith the \"Pausenbr\u00f6tli\" (rolls for the break) campaign, the SBKV and Richemont took part in advertising television for the first...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

The 25’000th course participant<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tA milestone was reached with the 25,000th course participant. The number of annual course participants rose to over 2,000.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1964<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

National Exhibition<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tParticipation together with the SBKV at the National Exhibition EXPO in Lausanne with a sample bakery and adjoining store.\n\n\n\n\nRelease of...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1963<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Bread Museum<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tOpening of the Bread Museum at Richemont Craft School in Lucerne\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1962<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Trade fair<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tRichemont ran a model bakery at the Espa in Zurich. The showcases provided by the Archive for Bread and Pastry...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1961<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Trade fair<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tAt the iba in Frankfurt, the Richemont Club presented a bakery show and practical demonstrations in a specially prepared show...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1959<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

USA study trip<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe Richemont Club's study trip to the USA provided an insight into the incredible dimensions of production and the use...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1958<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Promotions<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tInvolvement in the launch of the August 1st and Swiss Weggen Week (milk roll).\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Development Levit<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tIn collaboration with Switzerland. in collaboration with the former Swiss Milch-Gesellschaft AG in Hochdorf. These products are still sold today...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1956<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Promotions<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tCollaboration in the SBKV's joint Bread Propaganda Commission with the aim of carrying out joint bread advertising together with the...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1955<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

First extension<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tNew premises were created 10 years after the opening with an extension. This extension included an auditorium, the enlargement of...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1954<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

First Club Week<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tConducting the first International Richemont Club Week in Lucerne with members from five countries.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1953<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

First advertising campaign<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tIn order to revive the custom of the King's Cake on 6 January, Richemont created the recipe and organized a...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1952<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

First participation in trade fair<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tParticipation in the iba in Stuttgart as the first Bakery Trade Fair in Germany after World War II.\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1950<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

Foundation of Richemont Club Switzerland<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tFoundation of the Swiss Richemont Club with the aim of promoting the exchange of technical ideas between the countries by...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1948<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

First international courses<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tIndividual group courses and training sessions were held for national and international industry professionals.\n\n\n\n32 experts from the UK took part...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1947<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

First Trade Journal issue<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe Newsletter was renamed \"Trade Journal\u201d, which since then has provided information on important events as well as specialist and...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

1945<\/i><\/h3><\/div>
\n\t
\n\t\t\n\t\t\t

The opening year<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tThe first Master Craftsman's Examination was held in the opening year and the first issue of the Richemont Newsletter was...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t\n\t\t\t

Opening of the school<\/h3>\n\t\t<\/a>\n\t\t\t\t\t<\/a>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\tAfter the 1943 Conference of the Swiss Association of Master Bakers and Pastry Chefs (SBKV) decided to set up its...\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t
 <\/div>\n\t\t\t\t<\/i>Details<\/span><\/a>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>
<\/div>
<\/div><\/div><\/div>

Go to year<\/h4>