“The toolbox” of know-how, know-how to manage and know-how to propose – PORDENONEOGGI.IT

FVG – The strength of all Regional Vocational Training Centers (EFFEPI) undoubtedly lies in the ability to provide careful technical preparation to place students in the world of work. But not only that, it is characterized by knowing how to train young “professionals” who, through the development of transversal skills, are prepared to face a work environment in a mature way.

This was emphasized by the director of the Opera Sacra Famiglia Foundation, Annalisa Isdraele Romano, who spoke to us about a new path to start in the Pordenone office. “Interdisciplinary skills are precisely those skills in which our institution works harder, because mature young people are born.

They will achieve and perfect the technical-professional aspect, therefore, through work experience in the designated jobs. But it is important to understand that work is learned, while in school you also train to face life ”. Thanks to an intense orientation activity, the OFS Foundation helps young people to discover their vocation with the aim of gradually introducing them to the world of work. “It takes talent to enter a Vocational Training Institute, because it requires a practical intelligence that not everyone has,” said the director.

This is how, from the 2022/2023 training course, the fourth year of the bakery and bakery products sector will begin, to achieve the professional diploma of “Bakery Technician”. A new path that arises from the analysis of the specific shortcomings of the territory. “The idea was born in symbiosis with the needs of trade associations, in particular the Association of Bakers, which advocated the development of the complementary course precisely to allow children to develop more skills and maturity in professional terms but especially human,” he explains. Roberto Deiust. , responsible for the school’s agri-food sector.

According to Els Forners, the youngest are not always able to face the world of work in White Art, not so much from a technical point of view -which in any case is perfected with years and years of experience- as from from the human point of view. According to the president of the Bakery, who supported the design of the new road, they are still a bit “raw” for having already developed that will to get involved, essential to face this type of work. “From here continues Deiust” the option to add another year that allows us to focus on autonomy, management capacity and responsibility to offer a service even more sensitive to the needs of companies ” .

Management and marketing skills

The educational itinerary, which will begin in September 2022 and for which registration is open, has been designed entirely in conjunction with the association of traders in order to align the demands of the world of work and consumers with the contents of the training offer. It will focus on skills that are not only based on production, but also on industry-specific marketing logic. Today, in fact, a baker must also think about how to sell bread; adopt a certain type of communication for the proper marketing of their products, but also know how to set up shop windows to promote and enhance certain events or anniversaries.

In addition, compared to the triennium, where the planning and internal management of a laboratory or warehouse see students mostly performers, in the fourth year it transforms them into protagonists and assistants of those who run the company: a real active part of the process of work. Learning to manage means broadening the mental horizon, going from simple know-how, to knowing how to organize, to knowing how to propose. The fourth year, through the double path divided halfway between school attendance and internships, also grows students in a fundamental aspect of life, that of self-knowledge.

Link with the territory and rediscovery of ancient crafts

The new fourth year points to a strong link between new technologies and regional cultural and food and wine roots. We speak generically of bakery but in Friuli-Venezia Giulia there are many particularities in the productions, for example in the use of well-defined local flours. Hence the need to link work to the food and wine traditions of the area, rediscover the regional productive realities that are so many in this sector, the old trades and their secrets, combining them with new ideas and innovative proposals. “In this sense, we align ourselves with the European movement that increasingly aims to analyze and rediscover the ancient craft professions to reactivate interest in children and families,” says Annalisa Romano.

Specific experiences within the school that stimulate self-esteem through “sharing”

“An experience that helped the children to feel highly valued – says the Director – that we promoted before the confinement and that will soon be resumed, was the creation by students of the agri-food sector of sweets to share with their peers during afternoon and morning recreational activities. They had started on the occasion of Carnival 2020 with the making of crostoli for everyone, and it was an immense joy for both those who made them and those who received them. A way to put yourself to the test with “clients”, but also an important gesture of sharing that stimulated the emotional-affective part in both parties involved. “Through this initiative,” said Annalisa Romano, the trainers have observed how children seek recognition and the extent to which a seemingly very simple method like this can facilitate the recognition of value and talent for young people to develop his own personality. love, which is key to making your way in life and work. “

“An example similar to the previous one is that of the Open School, when a direct contact is created between the students and the potential future students. – adds Roberto Deiust – This creates a strong empowerment of students not only to do things but also to propose them in the best possible way. The young visitors are involved by their peers, with explanations that create interaction between them, within the laboratories, where they can touch and try some very simple processes, such as decorating or making the dough. It is incredible to observe – Deiust continues – how adults are more capable than us of transmitting the passion for this profession. Even in the exhibition test, his professionalism is exceptional. “

The “toolbox” of training as a weapon of defense

The professional qualification and, even more, the Diploma obtained with fourth course, not only confirm the acquired professionalism, but they contribute a fundamental weapon of defense in front of the most delicate appearances of the labor market: a “toolbox” that allows to face to the outside world in a conscious way. Degrees that are not papers, but certification of skills acquired with a course that, from the second year, involves internships in the company. Vocational training, therefore, provides the ability to present oneself professionally in the different aspects that make up a work activity, but also in knowing how to deal with problems, gradually approaching the world of work.

From the fourth year to the IFTS

What to do after the fourth year? IFTS (Higher Technical Education and Training) courses are an opportunity offered by the specialized training chain. With the fourth year, which serves precisely to deepen technical skills and mature from a human point of view, it can be accessed directly and a year before graduates of the traditional school system. This means that, after five years, students who have completed the entire Vocational Training process will leave with three degrees and a very high and specialized level of training. “The step-by-step didactic modulation” concludes Annalisa Romano “is what allows Vocational Training to follow the pace of companies, subject to continuous updating: in fact, the itineraries are redesigned in collaboration with companies, listening to the labor market needs. and strengthening every day the link with the entrepreneurial fabric and the community ”.

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