QUALITALY_125

OCT. NOV. 2021 X TO DATE, WHAT IS THE OUTCOME OF THIS JOURNEY, WHICH BEGAN IN 2009? Much has been done, but there is still more to do. Students who complete the first cycle of studies by attending the fourth year, can count on an acceleration of skills, which is recognised by the market: in fact, they boast a very high rate of employment after graduation. The same is true for the students at the School of Higher Vocational Training, who can validly propose themselves as assistant hotel managers or as excellent food & beverage or marketing managers. Companies as well as tourist facilities compete for them. It’s a different matter if we talk about the students of the first three years. In this case there are two different and converging problems: on the one hand there is the unfortunately not uncommon tendency to insert young people into the working world in a non-harmonious and incorrect way; on the other hand, there is a widespread immaturity of the new generations, to which is added the still rather weak preparation built up in the first educational cycle alone. This combination of factors leads to a rather high drop-out rate in the first year after leaving school. WHAT SOLUTION CAN BE CONCEIVED TO OVERCOME THE PROBLEM? I believe that the cornerstone lies in pursuing a dual model, in which classroom training finds a precise counterpart in in-company training. It has to be said, however, that the Italian school system, unlike that in Northern Europe, is resistant to this prospect. However, this seems to be an unavoidable step: in a market subject to continuous and rapid evolution, skills actually reside in companies and not in schools, set up according to paradigms that are no longer current. So how can we get out of the impasse? In my opinion, the most effective solution is the Academy, training places promoted by companies, with the support of schools. AT PAGE 24 IN THE KITCHEN With hands in dough... in panettone When school becomes a real ‘test bench’. Two students of the fifth year of the Hotelier Institute of Levico Terme are ready to propose ‘their’ Christmas cake in the pastry shop by Manuela Falchero From the benches of the laboratories to the laid tables, passing by the windows of a pastry shop. This is the path followed by the project work on which two enterprising students of the fifth class of the Hotelier Institute of Levico Terme - Matteo Logli and Mattia Carollo - are counting, in order to do well in their next high school exam. A singular path, able to make news, because it can, in its own small way, defeat the MAGAZINE