Case survey « Expérimentation in AUCHAN enterprise»

Le Projet : FORSIMPADFORmalisation des Savoirs IMPlicites

par une Approche de la Didactique professionnelle

WORK ANALYZEWORK ANALYZE

•Bernard RAYNAUD (Head of project GIP – CAFOC) •Karim BEN HASSEN

Problem of recruitment and formation on the produced trades fresh sector (Butchery and Pastry making)

Formalization of the savoirs and Savoir to make experiment of the séniors

To train the new recruits in situation of work by optimizing the function tutoriale seniors

Problems Problems

The search for solution The search for solution

Process of analysis per variation situations of work

Treatment of the fresh Products: butchery

Charts D ' activit 3rd

Relations in-house customer-suppliers

Cards of professional competences by activity

Vid 3rd bone on modes C$Op 3rd ratoires

Cards D ' analyzes situations D ' Al 3rd ace (comp 3rd implicit

tences) Grids D ' analyzes practices: Identification of the repr 3rd

sentations and of the implicit savoirs

(in action)

Collect cards of stations Individual talks and collectives (Beginners and Experts) The process treatment of the products The relations clients/fournisseurs internal Knowledge to make by great activity (tasks)

Work on the representations and formalizations of the goals, the finalities of the activities as well as competences under tended.

The collection of the data The collection of the data

1°) Macrographic Analysis 1°) Macrographic Analysis

Process of analysis per variation situations of work

Treatment of the fresh Products: butchery

Process of analysis per variation situations of work

Treatment of the fresh Products: butchery

Charts D ' activit 3rd

Relations in-house customer-suppliers

Charts D ' activit 3rd Relations in-house customer-suppliers Raw materials filmed on rolls in

cold room PREPARATION

LAMB Semi-finished products on plate in cold

room

Suppliers I ask what?

With which activity?

Customers One asks me what? For which activity?

Book of preparation of the production

(head of ray) Raw materials in cold room at the good place

(reception controls storage) Arranged knives

(preparation) Aprons gloves arranged, clean

(preparation) Rollers films ready with employment

(storage) Carriages in state

(engineering department) Cards of accompaniments

(Workshop) Labels on products (origin, date of manufacture, expiry date – supplier ext..) Raw materials in conformity with the schedule of conditions (supplier ext..)

Pieces developed in the respect of the output (productivity) rolled shoulders

whole shoulders

gigots to be sliced

whole gigots

(Cutting or storage in cold room) Pieces deposited well on filmed and well arranged plates

(storage in cold room) Pieces stored in cold room at the good places

(Cutting) Card-index accompaniment given on the batches

(Traceability DLC, Storage, Cutting) Materials (knives, carriages, scheme of work cleaned and

arranged)

(Cutting) Labels on plate (packing)

Products not-in conformity insulated (suppliers) in room return

Respect chains of cold and rules of hygiene

R 3rd ception contr ô storage Suppliers

I ask what? With which activity?

Customers One asks me what? For which activity?

raw materials on rolls (supplier)

products "trade" on rolls (supplier)

calibrated balances

(service controls national) notice of receipt on computer (head of ray)

thermometer available to the good place (reception.)

advice of dispatch (conveying)

schedule of conditions (head of ray - control)

rolls and carriages in operating state (supplier ext..)sheets of statement of temperature (head of ray)

adapted materials transport available (engineering department)

cards of accompaniment of the caddie with maximum mini DLC (head of ray and control)

indication of the storage sections (head of ray)

planning of cleaning (head of ray)

Drive entry well informed goods (goods agreement)

Readable statement specifying the type and the nature of the variations (accountancy)

products maintained on rolls (MP and trades)

products trades in cold room according to remaining stock

(storage) produced "trade" conveyed and put in ray in real time (customers) products in conformity stored with the sites envisaged (preparation)

return of the products not-in conformity on rolls in truck (supplier ext..) anticipated description of the expiry dates (4 J mini) (head of ray) cards of accompaniment with dates mini, maximum (preparation and head of ray)

correct statements of the temperatures (customer) - food Safety

description of the variations in temperature in real time (engineering department)

materials cleaned and arranged at the good places (stockag E)

description of the deteriorated materials (engineering department)

Process of analysis per variation situations of work

Treatment of the fresh Products: butchery

Charts D ' activit 3rd

Relations in-house customer-suppliers

Cards of professional competences by activity

PREPARATION

Conditions of realization To be able of Awaited results products in cold room on rolls

to recover the raw materials

Complete exit of stock according to the need panoply knives

to recover the labels

Labels stored and visible for packing (followed) apron - gloves

"déssousvider" meats Respect of times and rules hygiene for

exudées meats and D oxygenated book of production

to cut out and separate the pieces: shoulder rolled and whole

distinct and whole gigot

chest – collar - square

Respect of the outputs with valorization: rate of degreasing

execution time

no the déclassage

good valorization (not of false cut)

band saw

plates stainless

to sharpen and use the knives Rational use of the various knives with easy

cut equipments and products of cleaning

to put the pieces on plate The plates are correctly charged to avoid the

deterioration of the products refilmer pieces

Correct filming of the pieces total Protection rules hygiene and safety

to put the pieces in cold room

to inform the cards of accompaniment

to clean and arrange the materials

to clean the equipment and the ground

to sort waste and to arrange the dustbins

Pieces on rolls at the good places The cards of accompaniment are indicated for the respect of the traceability and DLC Clean materials in accordance with the rules of hygiene Materials positioned back and ready with employment Clean equipment in accordance with the rules of hygiene

Correct elimination of waste

Conditions of realization

Conditions of realization To be able of Awaited results Printed notice of receipt (paper)

Head of ray (morning) Schedule of conditions

oDLC (mini/maximum) oaverage weight (mini/maximum) Nb produced/rolls

Raw materials

oto control the quantities, the nature of the products oto weigh the products oto control the temperatures oto control the quality of the products oto sort and return in the event of nonconformity oto control the produced DLC to control the origin

Agreement on Doc. entered goods [ state fattening, feverish pH, average weight of the pieces (schedule of

conditions) ] Statement of variation (standard) products maintained (MP) on rolls products stored in cold room Correctly well informed, exploitable statement Return truck (supplier)

Raw materials and trades on Rolls in the truck

Caddies in operating state and available

Products trades

oTo control quantity oTo control temperature oTo control DLC oTo control PVC oTo control "gén. code" oTo decide To check the operating condition of the caddies

Reception agreement Routing to the ray in time R 3rd el Validation or return truck (supplier) Decision return

Card-index virgin accompaniment

Sheets of statement of temperature

Card-index accompaniment of the caddie with DLC (mini, maximum)

Storage

oTo arrange the MP oTo separate the products ready to cut out compared to the carcass oTo film the products – carcass oSetting in rack oTo control the temperature of the cold room oCleaning of the reserve To check the expiry dates

Respect of the sites envisaged (each product in its place!)

Setting of the dates mini, maximum on card each product in its place according to the date Good inventory turnover Statement of temperature In the event of 3rd cart, to inform the engineering department To inform the head of ray of the urgency produced flow (mini 4 days)

2 ° ) micrographic Analysis 2 ° ) micrographic Analysis

Observation of ground Video recording Maintenance of car confrontation (audio recording) Maintenance Analyzes critical by the expert

The collection of the data The collection of the data

1.1. Goals Goals 2.2. Rules of action of acquisition of information, control Rules of action of acquisition of information, control 3.3. The concepts in act which make it possible to collect, to select The concepts in act which make it possible to collect, to select

the infos, to choose and manage the action (Savoirs and To the infos, to choose and manage the action (Savoirs and To know to make implicit). know to make implicit).

Analyze various modes of action per activity: Analyze various modes of action per activity:

Process of analysis per variation situations of work

Treatment of the fresh Products: butchery

Charts D ' activit 3rd

Relations in-house customer-suppliers

Cards of professional competences by activity

Vid 3rd bone on modes C$Op 3rd ratoires

Cards D ' analyzes situations D ' Al 3rd ace (comp 3rd implicit

tences)

Cards D ' analyzes situations D ' Al 3rd ace (comp 3rd implicit tences) Raw materials filmed on rolls in

cold room PREPARATION

LAMB Semi-finished products on plate

in cold room

Suppliers I ask what?

With which activity?

Proposals for an improvement Corrective actions or compensation

Anticipation

Customers One asks me what? For which activity?

Book of preparation of the production

(head of ray) Raw materials in cold room at the good place

(reception controls storage) Arranged knives

(preparation) Aprons gloves arranged, clean

(preparation) Rollers films ready with employment

(storage) Carriages in state

(engineering department) Cards of accompaniments

(Workshop) Labels on products (origin, date of manufacture, expiry date – supplier ext..) Raw materials in conformity with the schedule of conditions (supplier ext..)

Pieces developed in the respect of the output (productivity)

rolled shoulders

whole shoulders

gigots to be sliced

whole gigots

(Cutting or storage in cold room) Pieces deposited well on filmed and well

arranged plates

(storage in cold room) Pieces stored in cold room at the good places

(Cutting) Card-index accompaniment given on the

batches

(Traceability DLC, Storage, Cutting) Materials (knives, carriages, scheme of work

cleaned and arranged)

(Cutting) Labels on plate (packing)

Products not-in conformity insulated (suppliers) in room return

Respect chains of cold and rules of hygiene

R 3rd ception contr ô storage Suppliers

I ask what? With which activity?

Proposals for an improvement Corrective actions or

compensation Anticipation

Customers One asks me what? For which activity?

raw materials on rolls (supplier)

products "trade" on rolls (supplier)

calibrated balances

(service controls national) notice of receipt on computer (head of ray)

thermometer available to the good place (reception.)

advice of dispatch (conveying)

schedule of conditions (head of ray - control)

rolls and carriages in operating state (supplier ext..) sheets of statement of temperature (head of ray)

adapted materials transport available (engineering department)

cards of accompaniment of the caddie with maximum mini DLC (head of ray and control)

indication of the storage sections (head of ray)

planning of cleaning (head of ray)

Drive entry well informed goods (goods agreement)

Readable statement specifying the type and the nature of the variations (accountancy)

products maintained on rolls (MP and trades)

products trades in cold room according to remaining stock

(storage) produced "trade" conveyed and put in ray in real time (customers) products in conformity stored with the sites envisaged (preparation)

return of the products not-in conformity on rolls in truck (supplier ext..) anticipated description of the expiry dates (4 J mini) (head of ray) cards of accompaniment with dates mini, maximum (preparation and head of ray)

correct statements of the temperatures (customer) - food Safety

description of the variations in temperature in real time (engineering department)

materials cleaned and arranged at the good places (stockag E)

description of the deteriorated materials (engineering department)

Process of analysis per variation situations of work

Treatment of the fresh Products: butchery

Charts D ' activit 3rd

Relations in-house customer-suppliers

Cards of professional competences by activity

Vid 3rd bone on modes C$Op 3rd ratoires

Cards D ' analyzes situations D ' Al 3rd ace (comp 3rd implicit

tences) Grids D ' analyzes practices: Identification of the repr 3rd

sentations and of the implicit savoirs

(in action)

Actions Actions Drank Drank Acquisition of information Acquisition of information and rules of action and rules of action

Risk Risk Reactions Reactions

TABLE Of ANALYSIS OF The ACTIVITIES

From our reports From our reports

Setting in situation and recording video Analyze and comment (Beginner/Expert/Médiateur) Application in situation Car –analyzes critical

Situation of work to the situation of training Situation of work to the situation of training

Reflexive distance for a conceptualization by the Reflexive distance for a conceptualization by the individual in formation (Déconstruction for rebuilding! ) individual in formation (Déconstruction for rebuilding! )