Des apprenants jurassiens en hôtellerie-restaurati..
Des apprenants jurassiens en hôtellerie-restauration à la rencontre des étudiants et des professionnels écossais
Start date: 01 Jul 2016,
End date: 30 Jun 2018
- Who : student preparing a sciences and technology, hotel and catering diploma (STHR, French acronym). Year 2 (1ere in the French system) / optional European classes.- Number : 12 students and 2 accompanying teachers.- Duration : 5 weeks between March or April 2017 and March or April 2018, which is the professional high season.- Targeted needs : Being immersed in a Scottish university including a hotel and catering department and doing a 4-week work placement in Scotland, this internship is compulsory in their curriculum and must match the reference documents of this diploma in terms of professional skills. - Objectives and results : This stay aims at allowing students to be immersed in an English-speaking environment and discover new gastronomic cultures. The whole project meets the desire to offer international opportunities to our students as expressed in the School Development Plan and also fits into the European class' goals that are to teach technical skills in English and practise this language. • To exchange with Scottish students so as to discover about life in a university and on a campus.• To welcome a group of Scottish students in our school so as to make them discover our ways and traditions as well as French gastronomy. To integrate them into a culinary event inside H. Friant High School.• To discover and compare new teaching methods for cooking and service.• To discover the consuming habits of English-speaking clientel so as to better meet their expectations.• To discover the local culture (museums, gastronomy, local news, society organisation etc...) The programme also includes visits of hotels, markets, delicatessen and restaurants. These excursions, organised by the school teachers, will show the students the specific activities of the hospitality business but it will also help them to learn about the Scottish gastronomy. These are chosen so as to fit into the versality objectives of the STHR diploma. Thus what is planned is to visit hotel reception departments and guestrooms, restaurant dining rooms and bars, as well as kitchens and attached premises. • These will be priviledged moments for students to exchange with Scottish professionals and apprehend the differences of work organisation compared to what they are accustomed to in France.. • To discover the historic, artistic, architectural and socio-cultural points of interest of Edinburgh. A visit to a museum and a walking tour of architectural sites are planned.• To gain more autonomy, develop students' ability to adapt and integrate into a foreign country.• To communicate in English more fluently, not only for their exam but also for their future career. • To develop their conception of European citizenship.• To reinforce the collaboration between students, the world of work and the teaching team.• To show students the readiness of Scottish companies to welcome and train them as trainees or future employees.• To absorb the new tools and organisational and woring techniques developped abroad and integrate them into the curriculum. Integrating both professional and general skills teachers in this project will allow us to develop a multi-disciplinary and cross-sector approach concerning skills and know-hows. • To gain both labels “Europro certification” and “Europass mobilty”• To use national tools such as Europass resumes and Europass language passport.• To obtain the “European Class” mention on the diploma, that is to say by getting a minimal mark of 10/20 in the specific exam and 12/20 in the common one.• To obtain a mark over 10/20 in the ETLV exam concerning the presentation and the analysis of a professional report.- When and where the exchanges will take place : in the city and surroundings of Edinburgh, so that the distance between the hosting companies, families and the university campus is the shortest possible. Students will be accomodated in pairs so as to avoid one single living place which would hinder their acquiring the English language and their integration into the working teams and local life (during their days off).
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