{"id":17,"date":"2014-05-23T09:55:00","date_gmt":"2014-05-23T08:55:00","guid":{"rendered":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/?page_id=17"},"modified":"2015-01-21T21:08:12","modified_gmt":"2015-01-21T20:08:12","slug":"formation","status":"publish","type":"page","link":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/?page_id=17","title":{"rendered":"Formation"},"content":{"rendered":"<p>\n\tLa licence professionnelle PQRMCC est une <strong>formation pluridisciplinaire <\/strong> visant l&#39;insertion professionnelle dans le secteur de la restauration.\n<\/p>\n<p>\n\tLors de sa formation, l&#39;&eacute;tudiant a un <strong>statut d&#39;apprenti<\/strong>: c&#39;est un salari&eacute; &agrave; part enti&egrave;re qui b&eacute;n&eacute;ficie d&#39;une r&eacute;mun&eacute;ration (minimum 49% du SMIC).\n<\/p>\n<p>\n\tLa formation a lieu sur <strong>12 mois<\/strong>:<br \/>\n\t&#8211; 31 semaines en entreprise<br \/>\n\t&#8211; 21 semaines de formation scientifique et technique\n<\/p>\n<p>\n\tLe rythme de l&#39;alternance est le suivant:<br \/>\n\t&#8211; <strong>octobre &agrave; juin<\/strong>: 2 semaines de formation (&agrave; l&#39;UFR de sciences d&#39;Orsay et au lyc&eacute;e Th&eacute;odore Monod &agrave; Antony) \/ 2 semaines en entreprise<br \/>\n\t&#8211; <strong>juillet, ao&ucirc;t et septembre<\/strong>: en entreprise.\n<\/p>\n<p>\n\t<a href=\"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/wp-content\/uploads\/2015\/01\/planning-alternance-2014_2015.pdf\">Planning alternance 2014_2015<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La licence professionnelle PQRMCC est une formation pluridisciplinaire visant l&#39;insertion professionnelle dans le secteur de la restauration. Lors de sa formation, l&#39;&eacute;tudiant a un statut d&#39;apprenti: c&#39;est un salari&eacute; &agrave; part enti&egrave;re qui b&eacute;n&eacute;ficie d&#39;une r&eacute;mun&eacute;ration (minimum 49% du SMIC). La formation a lieu sur 12 mois: &#8211; 31 semaines en entreprise &#8211; 21 semaines [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-17","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/index.php?rest_route=\/wp\/v2\/pages\/17","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17"}],"version-history":[{"count":5,"href":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/index.php?rest_route=\/wp\/v2\/pages\/17\/revisions"}],"predecessor-version":[{"id":139,"href":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/index.php?rest_route=\/wp\/v2\/pages\/17\/revisions\/139"}],"wp:attachment":[{"href":"https:\/\/www.licence-pro-restauration.universite-paris-saclay.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}