Ecuisine and IdA in the newspapers !

At the begining of Ecuisine was IdA, a program meant to enable german students from TGz, our partner in Neuruppin, to spend one month working in the kitchen of some top notch french restaurants in Bayeux.

Last month, 8 new students came to France to live the french experience. This experience proved once again to be a life changer for these students and the people that worked with them.

Last week was their "graduation ceremony" and it was very moving to see those kids surrounded by their host families and new co-workers : you could actually grasp how grateful everybody was in every word.

As we mentioned before, their coming was for the Ecuisine project an opportunity to run a few test on some of our products and their graduation ceremony was a great opportunity to say a few words about Ecuisine and explain how this will become an essential tool for the forthcoming editions of the IdA exchange program.

Here is the support we used for that presentation. We made using one of my new favourite tools : Prezi. It's a clever way to spread a message using pictures, text and videos. Nothing too exceptional it seems but just try it and you'll never open Microsoft Powerpoint again.

Ecuisine, apprendre la cuisine et les langues en ligne on Prezi

Testing, testing, 1, 2

We're so happy to have some of our products ready (or almost ready) that we decided we would show it to some students and get their feedback.

A first test was organised in Germany at the begining of September. They gathered a few students that were already involved in the Hoogatrans Project and told them a little bit about our project.

They were able to show them :
The german videos for the soup recipe
The french videos made for the desert recipe
The glossaries made with Engage explaining some of the terms used in the french videos.



The results of this test is on page 12 of the following presentation :

Präsentation 27092012 scotland from Ecuisine

Another test was conducted at the begining of Octobe. This time it was in France and the Guinea pigs were also students involved in the HoogaTrans project : they had been working in France for two weeks, in some of the most prestigious restaurants in Bayeux (Normandie, France).

We decided to test the Language Module that we will use as an introduction to our course. It is mainly about getting them used to french and helping them to find strategies to guess new words from the context.

The testing lasted for a full hour and students were really excited about the project. They also pointed a lot of points we will be working on in the forthcoming days and weeks. This will be very helpful for all partners.

The experiment and the conclusions are detailed in this document (in French) : https://docs.google.com/open?id=0B5CuuqC9k_8OYVdGOW5pWjV6R2s

Getting there ! A few news before Glasgow Seminar

A few news from the project as the 4 partners are about to meet in Glasgow for the WP2 seminar.

Our dear Scottish friends in Anniesland college is still in the process of filming their 4 recipes. They will be hosting the next seminar and I'm sure they'll have plenty of exciting things to show us.

German team has been working hard on its own courses.
Following the model set by the french team, they've been able to finalize all the videos for their first course : the Berliner Kartoffelsuppe, AKA the famous The Potato soup, Berlin style. You'll soon know everything to know about what makes german soups so unique.

The Polish team took a different approach : they decided they would start by shooting all the videos for their 4 recipes. And they did. They sent the files and they are perfectly neat : nice fast pace editing, clear pictures and sounds and yummy recipes featuring pierogis, beetroots, cottage cheese and cabbage... and if you thought there wasn't such a thing as "Polish food", prepare to be amazed !

In France, all videos have been shot, edited and uploaded to the YouTube Channel. All the courses for the first recipe, "the norman pie" is ready and being translated in German in order to be tested by beneficiaries of TGZ OPR GmbH. Those lovely guinea pigs are soon coming to France and they shall be prepared in the best way possible for this experience !

Also, we started working with a compagny based in Caen in order to find a solution for the deployment of the course. We found many ! And I'll tell you all about them... but just not now :-)

Happy cooking from the Ecuisine team !

Programme IdA et Ecuisine - Communiqué de presse

Programme IdA

Projet „HOGATRANS RUPPIN“

et Leonardo Ecuisine

Bayeux, avril 2012

Communiqué de presse

Réception organisée en l’honneur des jeunes stagiaires

du Brandebourg allemand

le mardi 3 avril 2012 à 17h00

Les stagiaires seront accueillis par la Mairie de Bayeux à l’Hôtel du Doyen,

salle du conseil municipal

pour un cocktail de l’amitié et une remise de certificat de stage

Depuis plusieurs années, des hôteliers et restaurateurs de Bayeux accueillent des jeunes stagiaires allemands au sein de leur établissement.

Un dispositif d’insertion professionnelle allemand qui fait le pari de l’ Europe

 

Dans le cadre du programme FSE Allemand « IdA, Integration par l’Echange », financé par le fonds social Européen, 12 jeunes stagiaires allemands en formation hôtellerie-restauration ou souhaitant confirmer leur projet professionnel, encadrés par deux formateurs, sont aujourd’hui en stage dans 9 hôtels ou restaurants de la ville. Ces stages ont été organisés par le centre technologique de Neuruppin, en Allemagne, en partenariat avec l’UMIH du Calvados et le réseau des GRETA bas-normand, en France. IdA fait le pari que le stage dans un pays européen permet d’acquérir des compétences professionnelles mais aussi de développer des compétences sociales qui facilitent l’insertion professionnelle. 80% des personnes ayant bénéficié du programme IDA ont trouvé du travail ou ont poursuivi une formation en Allemagne voire en Europe à l’issue du dispositif.

Des outils e-learning pour préparer un stage en Europe en polonais, allemand, anglais et français.

De plus, dans le cadre du projet Leonardo Ecuisine, des outils e-learning de formation à la cuisine de base sont en cours d’élaboration par le réseau des GRETA bas normand,  le centre technologique de Neuruppin, 36.6 competence center de Lodz en Pologne et Anniesland College, établissement de formation professionnelle écossais. Quatre langues sont concernées : le polonais, l’allemand, l’anglais et le français. Les outils ont un double objet : préparer le stage en acquérant les connaissances linguistiques de base et compléter son parcours professionnel par un dispositif e-learning en cuisine. Le programme repose sur l’étude des recettes des quatre pays et sera expérimenté par les bénéficiaires allemands de  la prochaine session de stage IdA en octobre 2012.

Neuf entreprises du Bessin partenaires

Les établissements de Bayeux accueillent les stagiaires allemands pendant 4 semaines, du 7 mars au 5 avril 2012 :

Vous pouvez les rencontrer si vous le souhaitez, au sein des entreprises qui les accueillent :

§  Le Pommier : Nikolaus Rötzer

§  Le Lion d’Or : Christian Jautel

§  Au Trou Normand : Christophe Barsewitz

§  Le Novotel : Robert Bäskow et Sven Wehrmann

§  Le Luxembourg : David Sielski et Ulrike Szepat

§  Le Relais des 3 Pommes : André Behnke

§  La Reine Mathilde : Manuela Vandrey et Susann Schulz

§  Le Churchill/Villa Lara : Diana Noßke

§  Le Bayeux : Patricia Günther

Les jeunes sont hébergés au "Moulin Morin" à Vaucelles, un gîte aux portes de la ville de Bayeux, d'où ils se rendent au stage en vélo.

Le jour prévu de regroupement des stagiaires est en principe le lundi, mais les horaires de travail varient selon les accords passés avec chaque entreprise et stagiaire. 

Nous vous remercions de faire écho à cette initiative originale des acteurs du tourisme dans le Bessin.

 Bien cordialement.

Thierry Lhuillery, UMIH, 06 08 60 31 51

Alain Tambour, rectorat de Caen

We're in the Newspaper !

Ouest France is one of the big local newspaper here.

They came to visit us during the IDA graduation ceremony and they published an article about it yesterday !

It also mentions Ecuisine and a few words from Alain Tambour, the heart and brain of the Ecuisine project. Read the article below or get it from our web album !