This consortium also provided support to schools seeking to respond to the current challenge of finding a balance between globalized cuisine and the rehabilitation of local cuisine and local consumption. It was important to give students the opportunity to see what is being done elsewhere, to discover new products and new preparations, the artisanal making of sourdough bread, and other pastries and to develop skills to tackle the origin and traceability of raw materials, their characteristics, their method of preparation, hygiene standards and environmental standards, up to the final presentation of the preparation to the customer. The international dimension brought by the Erasmus+ program to training was a factor against dropping out in the final year of training and an incentive for students in lower classes to persevere and invest in order to be able to leave the following year.
Ce projet fait partie du consortium "Good food better youth" initié en 2014. Il répondait à une demande émanant des écoles d'organiser la mobilité des élèves dans un secteur où l'attrait des jeunes pour le métier de restaurateur et de restauratrice a diminué au fil des années. Vu l'impact du projet de 2014 pour les écoles participantes au niveau de la motivation des élèves et d'une hausse sensible des inscriptions dans ce métier, le CCGPE-DGEO a renouvelé le projet 4 fois : - 2014 : 78 élèves - 2016 : 163 - 2018 : 119 - 2020 : 144