The Voltaire college offers, among the 19 classes open this re-entry, 5, ranging from 6th to 3rd, assigned to the Section of General and Vocational Adapted Education (Segpa). This section allows you to build an orientation project linked to a workshop practice that familiarizes them with the rules of hygiene and safety. It is made up of three workshops which are “sale-distribution-logistics” (VDL), “hygiene-food-service” (Has) and “habitat”.
Since 2019, students have been accommodated in a high-performance space, with redone workshops and new equipment, thanks to the action of the departmental council and the support of the town hall.
Regularly, the pupils put into practice their acquired knowledge. This was also the case recently, by the students of 3rd of the Has section with the project “Gourmet coffee.”
The objective being to put them in a real situation of sale, management of orders and the cash register, around the food professions.
“With the current context, we have not been able to go on the market to sell pastries”, explains Magali Sapy, professor of biotechnology, health and environment. “So we did this workshop internally.”
After distributing posters and sending emails to publicize the project, it was in a redecorated room, like a café, that the students welcomed their customers, offering them a drink accompanied by pastries made on site. For a break, cannelés, madeleines, almond tiles and other delicacies delighted the taste buds of the teachers.
“It was a bit stressful,” Yolanda says. “This scenario was a great success. We all got along well in the teamwork. In the end, it was very rewarding.”
“In this exercise,” continues Catherine Poli, professor of economics and management, “we see the most timid students reveal themselves. They feel good about concrete cases.”
Around the catering trade, many other workshops are to come. This is particularly the case with the “potato” project, where take-away meals will be offered to teachers. A snacking workshop will follow.
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