Faced with the closure of hotels and restaurants, apprenticeship training centers (CFA) are adapting to ensure maximum educational continuity, but they fear that their students will drop out if the situation continues, because "nothing can replace the teacher. learning ”.
At the CFA Médéric (Ecole hôtelière de Paris) in the 17th arrondissement, we are busy in the kitchens, redone a year ago.
We work on cutting vegetables to make a beef wok, we prepare cheese puffs ... However, the application restaurant no longer welcomes customers.
“We use it with scenarios.
We set the tables, we simulate taking orders, we do buckling, etc. ”, explains the director, Jean-François Tostivint.
“And we are inspired by current events.
We make the BTS work on the take-away sale, both on an ecological container and on the recipes ”.
Most of the 790 apprentices are deprived of a work-study program
Since the end of October, the priority has been "educational continuity" while most of the 790 apprentices are deprived of work-study programs.
"Our young people spend 15 days here for lessons then 15 days in a company, that is to say, at the moment, at home", in partial unemployment, he summarizes.
Unlike the first confinement, “luckily we are not closed.
We emphasize the educational workshops for the sections which are in the diploma year ”, second year of CAP or BTS, and who have“ already lost three months ”the first year, he underlines.
"But this does not replace the role of the apprentice master, it is a real problem".
At the CFA commerce-services in Blagnac (Haute-Garonne), "students normally spend two out of three weeks in a company where they work for lunch and dinner", explains Christian Cochonneau, manager of the hotel and restaurant business.
“Today, those two weeks, many are completely stalled, except in catering or take-out,” he notes.
And impossible to accommodate them more in the center.
On the contrary, because of the health context, face-to-face numbers have been reduced and distance education has been developed, especially for general subjects.
Drawing lessons from the spring, and from the “digital divide” observed among their students, the two officials say they have made “a leap forward” in terms of equipment, both for the center and for young people, and have put a lot of resources into line to "keep the link".
On the Médéric home page, the trainers thus offer video clips on technical gestures, such as cutting pineapples, or organize “challenges” on making a dish around the egg or folding the egg. napkins.
“But 15-16 year olds, it is very difficult to mobilize them when they are not face to face.
We only have 20% of connections, ”notes Mr. Cochonneau.
