Practical distance learning courses

If, as in all other high schools in the country, on Monday, January 4, 2021, the theoretical courses resumed at a distance via TEAMS, as for the practical courses, the EHTL has shown inventiveness to ensure the continuity of learning. Indeed, since it is by forging that one becomes a blacksmith, it is also by cooking regularly that students can continue to progress. Thus, the last days of the Christmas vacations were used to organize the packaging and distribution of baskets of merchandise for the 2nd and 3rd year classes of the training of cooks, respectively restaurant managers.

As the possibility of a new closure of the schools could not be totally excluded, at the beginning of the school year last September, the management and teachers of the EHTL had thought about possible solutions in case it would be necessary to switch back to distance learning mode. The action plan was therefore ready and could be launched quickly thanks to the active participation of the cooking and pastry teachers, who ensured flawless logistics.

On Saturday, January 2, between noon and 4 p.m., some 90 students came to collect the goods used in the preparation of the menus: saddle of rabbit, sage and candied tomato for some of them, a box of poultry, starchy foods and vegetables for others. For dessert, the traditional ‘galette des rois’ was prepared.

When the time comes, according to the usual schedule, the students will work as at school, but from home. Pre-recorded explanatory videos will show them how to proceed, while their teachers will simultaneously be in contact with them via TEAMS to help them if necessary.

The initiative has been welcomed by the students, who want to benefit from the best possible training, especially since the majority of them had been deprived of practical training during the previous school year. All are keeping their fingers crossed that in 2021 the HORECA sector will be able to resume normal activity.