Passeport formation

<br><br />Créé par les partenaires sociaux dans le cadre de l’accord de leptembre 2003 et confirmé par celui de janvier 2009, le « passeport formation » est un document personnel, établi à votre initiative et qui reste votre propriété. Ce document permet d’identifier et de faire certifier vos connaissances, compétences et aptitudes professionnelles, acquises dans le cadre de la formation initiale ou continue ou lors d’expériences professionnelles.<br /><br />Le passeport formation inclut notamment :<ul><br /><li>les diplômes et les titres obtenus au cours de la formation initiale ;<br /><li>les expériences professionnelles acquises lors des périodes de stage ou de formation en entreprise ;<br /><li>les certifications à finalité professionnelle (diplômes, titres ou certificats de qualification) obtenues dans le cadre de la formation continue ou de la validation des acquis de l’expérience (VAE) ;<br /><li>la nature et la durée des actions de formation suivies au titre de la formation professionnelle continue (y compris en cas de chômage) ;<br /><li>le ou les emplois tenus dans une même entreprise sous contrat de travail, ainsi que les connaissances, compétences et aptitudes professionnelles mises en œuvre à cette occasion ;<br /><li>les activités tutorales ;<br /><li>dans une annexe et avec votre accord, les décisions en matière de formation qui seraient prises lors d’entretiens professionnels et de bilans de compétences dont vous avez bénéficié.</ul><br />Son objectif est de faire émerger chez chacun l’envie de se former, et ainsi de concourir efficacement à la construction de projets successifs de qualification tout au long de la vie professionnelle. Pour le salarié, l’avantage du passeport formation est de pouvoir faire valoir ses compétences à tout moment preuve à l’appui.<br /><br />Pour en savoir plus, vous pouvez :<br /><ul><li>consulter le <a href="http://www.passeportformation.eu/">site</a><br /><li>télécharger le <a href="http://www.passeportformation.eu/PasseportFormation.pdf">passeport formation</a><br /><li>télécharger la <a href="http://www.passeportformation.eu/PFnotice.pdf">notice explicative</a></ul>

Passeport formation

Créé par les partenaires sociaux dans le cadre de l’accord de leptembre 2003 et confirmé par celui de janvier 2009, le « passeport formation...

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A Few Updates!

Hey everyone! Yep, I got to spend the day at home on Tuesday, yet again! One HUGE perk to my job!! :) <br /><br />I got the text notification around 5:45am that we were going to be closed and I went back to sleep! :) Kyle and I slept in till 8:30am and then got up to survey the “damage” the storm left!! In total we got 10+ inches and the wind is whipping it ALL around today! We got our driveway blown out, as well as our neighbors and Kyle headed off to work for the day. <br /><br />I came in and wanted to figure out something new & fun for breakfast! I knew just the thing…a new & fun blog I have been reading, <a href="http://chocolatecoveredkatie.com/">Chocolate Covered Katie</a>, had an amazing looking post yesterday. <a href="http://chocolatecoveredkatie.com/2010/02/08/introducing-the-next-big-thing-in-breakfast/">Pancake Roll Ups!</a> While I reading through her post I stumbled over <a href="http://chocolatecoveredkatie.com/faq/veganism/ccv-in-a-box/test/door-1/up-a-tree/henry/you-again/brownie-batter-for-breakfast/">this, Brownie Batter Pancakes</a>!<br /><br />So I thought I wanted the pancake roll ups, but this quickly derailed that idea and I went for the chocolate!! :) I had to modify her recipe to use things I already had on hand. So my modified version came out to be Chocolate Chip Banana Pancakes! Thanks for the inspiration Katie, I love your blog!! :) <br /><br />1/2 c pancake mix <br />1/2 mashed banana (slice other half on top) <br />1 TBS chocolate chips <br />1/3-1/2 c water (depending on how thick or thin you want your pancakes…personally I like thin!!) <br />1 tsp cocoa (i might trying using more next time or maybe chocolate protein powder!) <br />1 TBS lite chocolate syrup<br />Serves 1 - 8 points. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp0G8bFn-XQ_90Rvo9UyD7jFGuygDNgblDhg-dGG-59f_BnF4oQG37csRluqG5-4iEuC4eTWQVMD8VEFAK4NiFVibuhapKkWnHU5m2N5kxEbGTDWdFPgg0zsHipvacUmL_xA-lrfH_sXKV/s1600-h/DSC05988.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5437086027859980210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp0G8bFn-XQ_90Rvo9UyD7jFGuygDNgblDhg-dGG-59f_BnF4oQG37csRluqG5-4iEuC4eTWQVMD8VEFAK4NiFVibuhapKkWnHU5m2N5kxEbGTDWdFPgg0zsHipvacUmL_xA-lrfH_sXKV/s400/DSC05988.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" /></a><br /><br /><br />I spent the afternoon in the kitchen! I've been wanting to make my own granola. Many of the options in the store are very high in fat and calories and I knew there had to be an option out there that was better! Yep, there was and I tested it out!!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdi3uok8Qo9C2e_At23sgtfc8AWfTwd8YFk417oOmGHvmQORY2583BY7BDYp6TZqzPRc4cX2_0sn_qEEqVSJFT-AebCHPWbGME25mJVTtSm6Mk1cNDqIFkAUq5bEmnxKkjijd6NyTeNANt/s1600-h/DSC05995.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5437085722019332866" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdi3uok8Qo9C2e_At23sgtfc8AWfTwd8YFk417oOmGHvmQORY2583BY7BDYp6TZqzPRc4cX2_0sn_qEEqVSJFT-AebCHPWbGME25mJVTtSm6Mk1cNDqIFkAUq5bEmnxKkjijd6NyTeNANt/s400/DSC05995.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" /></a><br /><br />Here is the recipe I used:<br />Weight Watchers Granola <br />Makes 12 Cups<br />1 cup = 4 points <br />Ingredients<br />• 4 cups old fashioned oats <br />• 1/2 cup sliced almonds <br />• 1/2 cup packed light brown sugar <br />• 1/2 teaspoon salt <br />• 1/2 teaspoon cinnamon <br />• 1/4 cup oil <br />• 1/4 cup honey <br />• 1 teaspoon vanilla <br />• 1 1/2 cups raisins or dried cranberries <br /><br />Directions<br />1. In a bowl, mix oats, almonds, brown sugar, salt and cinnamon. In a sauce pan, warm the oil and honey. Whisk or stir in the vanilla. Carefully pour liquid over the oat mixture. Stir gently with wooden spoon, finish mixing by hand. <br />2. Preheat oven to 300 F Spread granola in a 15x10x1” pan. Bake 40 minutes, stirring carefully every 10 minutes. <br />3. Transfer granola-filled pan to a cooling rack. Cool completely. <br />4. Stir in raisins or dried cranberries. Seal granola in an air-tight container or self sealing plastic bags. <br />5. Store at room temperature for 1 week or the freezer for 3 months. <br /><br />I couldn't wait to test it out! I mixed 1/4c with yogurt and LOVED it!! This is definitely going to be a staple in our house from now on!!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuD0ng6d6vPWvdUSjQb0bN5W5mGmuHr1-FRRkq92Zk4yvPiXDyrCgs-_GrVPLlDWmE6W95iyYFIkpMv8kf97a-wsh3FSp9TH5wLIpM7KaQ5GJzl21ycuxtaOKnVJtoCJYS3aM5JjA6m_Hf/s1600-h/DSC05994.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5437085730156098850" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuD0ng6d6vPWvdUSjQb0bN5W5mGmuHr1-FRRkq92Zk4yvPiXDyrCgs-_GrVPLlDWmE6W95iyYFIkpMv8kf97a-wsh3FSp9TH5wLIpM7KaQ5GJzl21ycuxtaOKnVJtoCJYS3aM5JjA6m_Hf/s400/DSC05994.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" /></a><br /><br />Supper was filled with new trys also! I made green bean casserole (ww friendly, of course!), baked herbed potatoes, and crunchy baked fish!<br /><br />Green Bean Casserole - Serves 4 (3 points each)<br />1 can green beans (I'm going to use 2 next time)<br />1 can ff cream of mushroom soup<br />1/2 c fried onions<br />3 oz lite Velveeta<br /><br />Spray 8X8 baking dish. Mix beans, soup, cheese, and 1/4c onions together. Bake at 350 degrees for 30 minutes. Top with remaining onions and bake for 5 minutes. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKLmr4PwIYM5oSQuxupIWweYdcNq0oTgM8avmD_ZGiiHJ1PXOJxO8AfSTj6r4994o-N6Ulj2elmJT48XFsVCDsSgzqmtnTuXN9SDMGfJZpfWpIoBlwib2T-jd_9oBDd5L1ErboZ3lUbZQV/s1600-h/DSC06001.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5437086019146848498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKLmr4PwIYM5oSQuxupIWweYdcNq0oTgM8avmD_ZGiiHJ1PXOJxO8AfSTj6r4994o-N6Ulj2elmJT48XFsVCDsSgzqmtnTuXN9SDMGfJZpfWpIoBlwib2T-jd_9oBDd5L1ErboZ3lUbZQV/s400/DSC06001.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" /></a><br /><br />Crunchy Baked Fish - Serves 4 (3 points each)<br />1 lb fish fillets<br />1/4 c lemon juice<br />1 tsp pepper<br />1 c corn flakes (crushed into 1/3 c crumbs)<br /><br />Wash & dry fillets and cut into serving size pieces (3-4oz). Pour lemon juice into a shallow bowl. Add fish and let marinate in juice for 15 minutes. Drain fish. Coat with cornflake crumbs. Arrange in one layer in sprayed baking dish. Bake for 10 minutes at 475 degrees.<br /><br />There wasn't anything special about the potatoes. I just sliced up a few potatoes, drizzled melted butter over them, and added basil, salt, & pepper. I baked them for 20 minutes covered and the remaining 15-20 minutes uncovered. Delish! <br /><br />No big updates for Wednesday. I was back at work, busy as ever! And I left my camera on the kitchen table so I didn't get pictures of 75% of my food for the day. :( I'll be back to my normal posts tonight!!

A Few Updates!

Hey everyone! Yep, I got to spend the day at home on Tuesday, yet again! One HUGE perk to my job!! :) I got the text notification around 5:4...

Read more »