Approche et connaissance culinaire de la Gastronom..
Approche et connaissance culinaire de la Gastronomie européenne
Start date: Jul 1, 2014,
End date: Jun 30, 2016
This travel project is in relation, firstly, to students in the final year of their apprenticeship, and secondly to students in their final year of their professional restaurant management qualification.
We suggest two ‘work experience’ periods of three weeks, in two companies:
- Firstly, in the town of Albi, France, where the trainees will be taken on board by a University specialised in trade professionals, to garner experience in the field of restaurant gastronomy.
- The second, in the town of Gubbio, Italy, for 8 students finishing their restaurant management course. The training will take place at the Benjumino Ubaldi hotel, a part of the Rosati group.
The objective of these sessions is to give the students the opportunity to develop and perfect their culinary skills in a different working context, using produce local to their surroundings. We are not only hoping for the students to enhance their practical technique and ability, but also to test their aptitude for adaptation and their autonomy in integration in a different working environment. This opportunity is designed to enhance their creativity and their ‘professional project’ and will be invaluable in advancing their careers as professionals in the restaurant industry.
The first day of the formation(s) will be dedicated to discovering the setting of the training session, so that the trainees will be able to settle quickly into their surroundings. Subsequently they will be given the opportunity to immerse themselves in skills and techniques tailored to their personal levels, and to work with a plethora of produce, originating from the local area.
On days off the students will enjoy not only cultural and touristic activities in their respective locations, but also pedagogical visits in the context of the hospitality trade. (The cellars of Roquefort and a visit to a truffle producer in Albi / visits to local producers in Gubbio)
On completion of the ‘work experience,’ the students will be evaluated following an official evaluation chart. These evaluations will be further validated by IFAPME.
The three weeks will be preceded by a period of preparation in Belgium:
- Albi: A discovery of the town, its architectural heritage and culture, as well as a investigation into the culinary specialities of the region and an introduction to the different establishments in the area via the ‘Petit Futé’ guidebook.
All participants will receive a copy of the guide to maximize their knowledge in preparation for the trip.
- Gubbio: Preparation will be based on a study of a variety of guidebooks and information sources, as well as Italian lessons to ensure that the trainees have the basics that they will need to enjoy day to day life in the region.
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