Located in the heart of Lectoure, an innovative project is attracting the attention of the entire educational community: a pedagogical restaurant. This establishment is not only a place to enjoy regional dishes but becomes a true laboratory for practical learning. Through this initiative, students and trainers explore new ways of learning where theory and practice meet perfectly. This article examines how this revolutionary concept rethinks education, taking students out of traditional classrooms to immerse them in a dynamic and concrete environment.
An educational innovation inspired by apprenticeship
The reform of the vocational pathway initiated under the leadership of Emmanuel Macron allowed for the introduction of the subject “Masterpiece,” heavily inspired by the tradition of apprenticeship. This pedagogical initiative enables students to concretely mobilize the skills they have learned, adapting them to their future professional environment.
Lect’Eat: a unique project at the Maréchal-Lannes high school
The Maréchal-Lannes high school has embraced this educational transformation by establishing an innovative pedagogical project named Lect’Eat. This project involves students from the CAP Technical Assistant in Family and Community Environments (ATMFC), assigning them the responsibility from conception to realization of dishes. Every Friday, they must prepare and sell these creations to the staff of the school complex. The choice of theme, sometimes constrained by specific techniques or products from the curriculum, is ultimately up to the students.
A successful professional immersion
During a notable session, the students, guided by their teachers — Olivier Domingo in biotechnology, Karine Hanot in literature-English, and Marie Menne in literature-history — transformed their classroom into a true Italian restaurant. Welcoming 16 staff members, the event was an undeniable success, with guests expressing regret at the thought of this experience coming to an end.
Transition and emotion: from CAP ATMFC to CAP AAGA
The CAP ATMFC is evolving into CAP Assistant for the Elderly (AAGa), a change that, unfortunately, overlooks the culinary aspect of the program. Despite a hint of sadness, the students feel immense pride and satisfaction related to the recognition of the skills they have been able to acquire and demonstrate. After the stress of organizing and executing the meal, they fully realized the extent of their learning and personal development.
Repercussions and outlook
This experience has not only enhanced the professional skills of the students, but has also contributed to the increase of their self-confidence and motivation. The initiative of Lect’Eat illustrates how practical projects can genuinely transform education, providing real and measurable opportunities for growth and learning in the context of a specific profession.
The commitment of Lectoure towards innovative and adapted pedagogy to the real needs of students highlights a promising future for vocational education, where theory and practice harmonize to effectively prepare young people for the challenges of tomorrow.
Source: www.ladepeche.fr
