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Gastronomy: a portal oberta full life

10 July 2020 - 08: 22

Article from the Office of Innovation and Creativity - Dénia Ciutat Creativa UNESCO de la Gastronomia

Més d'una vegada s'ha posat as exemplar the formatiu treball of CEE Raquel Payà de Dénia. The center atén xiquets, adolescents and young people with functional diversity that requires a personalized training and, in some
cases, programs of individual stimulation for access to communication, personal and social. Però, a month, the center
It has distinguished itself by a decided overture to society and has planned all kinds of contextual activities and of a practical nature that are conducive to the achievement of a full life from the interests of individuals and personalities of the students.

One of the most important programs is TVA (Transitioned to Adult Life), adreçat a l'alumnat from 16 fins to 21
anys, amb the qual, partint of les seues fortaleses i interessos, is provided to the alumnat les eines by being able
develop in the most autonomous way possible and invite them to the regnes of seu futur.

With particularity and identity, the CEE Raquel Payà has posed in Marx Inclou-me, a series of activities that travel through the bones of business practices, projects of Europe and an annual forum for debate
Aspectes vincts to the professional training with people with high capacities. The object is to be donated
to conéixer the one that is fa to the center to the business teixit of the region i, at the vegada, to explore vies d'accés al treball per als alumnes.

Hem parlat de formació, d'inclusió and full life amb Miquel Ivars, director of the CEE Raquel Payà, a lloc on
They are the students who serve the cafeteria bar, prepare the meals and serveixen the taules.

LINKS TO THE REALITAT COMARCAL

Why a hospitality program at the CEE Raquel Payà?
After various options, we will decide with the educational community, with both conditions: it would have to be a proposal linked to the main economy of the region and, according to Lloc, be a tool for social transformation.

It is for you that we will begin to explore options in the hospitality sector and start the Formatiu Program
of Basic Qualification Adapted from Basic Operations of Restaurant and Bar.

Is Gastronomy a camp especially favorable to labor inclusion?
In our case, it is the economic engine of the region, per tant, it is on ens hem centrat. There are many options for labor inclusion related to the serveis sector and more specifically in the sector of the large surface area, but there was an option for training that was easy.

In addition, the fet d'incloure to personnel with lower qualifications of the treball teams, which is rethink of the structure of treball with the results of greater efficiency, affects the «soft skills» that fosters the nostre alumnat dins d'aquests equips, with tolerance, respect and encourage team treball, between d'altres, that sense cap dubte favors to improve the treball climate.

How has the experience, for students and entrepreneurs, of the practices in bars and restaurants?
This experience has been positive and gratifying, so many students in practical work with people
Entrepreneurs who have been supervising them, prova d'aquests resultats, are the contracts of the student and that
any rere any ten més espais that vulgar acollir als nostres alumnes.

Is it possible to talk about the concrete results of the Inclou-me program?

One of the majors guanys, has been to consolidate nous collaborators and be able to expand from the next course for a second
Adapted Basic Qualification Program d'Operacions Bàsiques de Cuina, which means that you have
alumnat interest in the formative proposition nostra.

THE TRENCA BARRERES TRAINING

Say that you are a center molt actiu i emprenedor. Pots to highlight any of the actions that heu fet els ultims anys?

Yes, as long as can Let us try to collaborate with the maximum name of activities that have a positive impact on the student body in the social center in which we move. Hem col·laborat in actes organitzats per diverses entitats des de la creació de la formació professionale adapted, ja that we will consider that the best way to suppress barriers is integral to the professional and institutional activities.

The three actions in the locality and region have been centered on the participation in gastronomic fires as well as volunteers or assistants, campaigns with that of the "Suc a l'escola", in the two stages, the Red Gamba contest in Dénia, the organitzats per l'IES Maria Ibars cocktail bar competitions, serveis en actes solidaris d'organitzacions benèfiques, Gastronomic Festival D * NA ...

Estem molt vincts to the project of Dénia Ciutat Creativa Gastronòmica de la UNESCO and in a certain way has also been a facilitator of our educational project. As for the ERASMUS program, I will not be able to understand our FPA sense of the European programs that have been taught to design and implement the project. Fins hui hem rebut finançament of the ERASMUS + program to be able to make sure that our students offer internships from two Semanis to Järvenpää (Finlàndia) to a center homòleg d'aquest country. These practicals are essential part of the formatiu program. The objective of the realization of practical practices is to provide the student with a space for treball control, with their support and displacement from the comfort zone.

Aquest any hem sol·licitat an ERASMUS project more linked to the UNESCO project of creative cities, ha
that hem apostat per escoles homologues to Bergen and Gaziantep. Maintain els dits creuats desitjant return to the
normalidad al mes aviat possible i continue fent realitat tots i cadascun dels projectes that tenim en procés.
But to contact the Office of Innovation and Creativity: bancalet@deniacreative.city

Office of Innovation and Creativity
Dénia Ciutat UNESCO Creative Gastronomy
Ajuntament de Dénia

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