By implementing the project we wanted to achieve these different objectives: - Sending our learners abroad to meet their language improvement needs, a stay of 6 to 8 weeks seems to us the most appropriate duration so that they can have time to immerse themselves in the country of welcome and develop their communication skills in English - Encourage European and cultural citizenship -Develop the skills of learners during experiences abroad, and professional skills in order to better prepare for entry into working life, both nationally and internationally and in order to better prepare the professional exams. Our employability rate for short-term mobility is around 40%, that of long-term mobility is exactly 66% (average rate calculated over the last 10 years of projects) -We also wanted to develop and strengthen our existing partnerships and create new ones in the countries with which we are currently working but also on new destinations that we plan to explore in future projects and more particularly in the context of accreditation. Vocational education and training in the fields of hospitality-catering and bakery-pastry food. Professional hotel and tourism high school, we offer short-term mobility (6 to 8 weeks depending on)
Vocational education and training in the fields of hospitality-catering and bakery-pastry food. Professional hotel and tourism high school, we offer short-term mobility (6 to 8 weeks depending on professional specialties) and long-term mobility (22 weeks) to our learners on different destinations. These mobility opportunities allow our students to develop their professional, linguistic and cultural skills. These immersions in the professional environment also allow them to acquire maturity and autonomy and to develop the sense of observation both on the professional organization in the premises intended for these trades, and on the cultural and environmental part. Our students are placed in top-of-the-range establishments, mainly hotels for the hotel and catering sector and in bakery-pastry shops and tea rooms for students in the bakery-pastry sector. Our students go on mobility either in the first pro baccalaureate class or in the final year for short-term activities. For long-term mobility, they are placed in hotels, restaurants or pastry shops.