FVG – The strength of all the centers of regional professional studies (EFFEPI) certainly lies in the ability to place an accurate technical preparation for students in the world of work. But not only that, it is characterized by the knowledge of how to train young “professionals” who, through the development of transversal skills, are ready to confront a work environment in a mature way.
This was highlighted by the director of the Opera Sacra Famiglia Foundation, Annalisa Isdraele Romano, telling us about a new path to start in the Pordenone office “Soft skills are exactly the skills that our institution works on the most, so that older young people are born personally.
They achieve and perfect the technical-professional aspect, then through the work experience in the appointed jobs. But it is important to understand that work is learned while one is also training in school to confront life. Thanks to an intensive orientation activity, the SFO Foundation helps young people discover their profession, with the aim of gradually introducing them to the world of work. “It takes talent to enter an institute for vocational training because it requires a practical intelligence that not everyone has,” the director notes.
Thus, from the training year 2022/2023 onwards, the 4th year in the bakery and bakery sector will begin, in order to achieve the professional diploma of “baker technician”. A new way born from the analysis of specific shortcomings of the territory. “The idea was born in symbiosis with the needs of the trade associations, in particular the bakers’ association, which is committed to the development of the supplement year, precisely so that the children develop more skills and maturity professionally and above all humanly,” explains Roberto Deiust, head of the agricultural-food sector of the school.
According to bakers, young people are not always able to confront the working world of white art, not so much from a technical point of view – which is at least refined over years and years of experience – as from a human point of view. Vue. According to the President of the Panificatori, who supported the design of the new way, they are still a bit “raw”, because they have already developed the will to participate, which is essential to approach this kind of work. “From here on out, Deiust will be adding” the choice for an additional year, which will allow us to focus on autonomy, management skills and responsibility to provide a service that responds even more to the needs of companies. “
Management and marketing skills
The pedagogical path, which starts in September 2022 and for which registrations are open, was designed entirely together with the trade union to adapt the demands of the world of work and the consumer to the content of the training offer. It will focus on skills that are not only based on production, but also on sector-specific marketing logic. In fact, a baker today must also think about how to sell bread; adopt a certain type of communication to adequately market their products, but also know how to promote store windows and enhance certain events or anniversaries.
Moreover, compared to the three-year period, where the internal planning and management of a lab or warehouse the students usually see performers, in the fourth year, it transforms them into protagonists and assistants of those who manage the company: a really active part of the work process. Learning to manage means broadening the mental horizon, ie moving from blue knowledge of how to do, to knowing how to organize, to knowing how to propose. The fourth year, through the dual path that is halfway between school visits and internships, also enables students to grow in a fundamental aspect of life, that of self-awareness.
Link with the territory and new discovery of ancient crafts
The new fourth year marks a strong link between new technologies and regional cultural and food and wine roots. We are generally talking about bakeries but in Friuli Venezia Giulia there are many specialties in the productions, for example in the use of well-defined indigenous flour. Therefore, it is necessary to connect the work to the food and wine traditions of the region, the regional production realities that are so abundant in this sector, to rediscover the old craftsmen and their secrets, to provide them with new ideas and innovative proposals to combine. “In this sense, we align ourselves with the European movement, which is increasingly focusing on the analysis and rediscovery of the old trades, in order to reactivate the interest of children and families,” explains Analisa Romano.
Concrete experiences in school that stimulate self-esteem through “sharing”
“An experience that helped the children feel much appreciated – says the director – which we promoted before the closure and which will soon be resumed, was the creation of students from the agri-food sector of sweets to share with them. Sharing classmates during afternoon and morning leisure activities.They started on the occasion of Carnival 2020 with the preparation of Crostoli for everyone, and it was a great pleasure both for those who made it and for those who received it.A way for themselves with “clients”, but also an important gesture of sharing that stimulated the emotionally-affective part of both parties involved. Seeking recognition and how much a seemingly very simple method like this facilitates the recognition of value and talent so that the young person develops their self. Appreciation, which is fundamental to making their way in life and work.
“An example similar to the previous one is that of the open school, when a direct contact is created between school children and potential future students. – adds Roberto Deiust – This creates a strong empowerment of students not only to do things, but also to propose them in the best possible way. Young visitors are involved by their colleagues, with explanations arising from the interaction between them, inside the laboratories, where they can touch and try some very simple processes, such as decorating or processing bread dough. It is incredible to observe – continues Deiust – how they are more capable than our adults of transmitting the passion for this profession. Even in the test of the exhibition, her professionalism is exceptional.
The “toolbox” of training as a defense weapon
The professional qualification and, even more so, the diploma awarded at the fourth year not only confirm the recognition of professionalism, but also provide a fundamental weapon of defense against the delicate aspects of the labor market: a “toolbox” that it allows to face. Outside world in a conscious way. Qualifications that are not pieces of paper, but certification of competencies acquired with a degree that implies internships in the company from the second year. Vocational training thus provides the ability to present oneself with professionalism in the various aspects that make up a work activity, but also to know how to deal with problems, slowly getting into the world of work.
From the fourth year to the IFTS
What to do after the fourth year? IFTS (Higher Technical Education and Training) courses are an opportunity for the specialized training chain. With the fourth year, which serves precisely to deepen technical skills and matures from a human point of view, it can be accessed immediately one year earlier than the graduates of the traditional school system. This means that after five years, students who have completed the entire vocational training process come out with three qualifications and a very high and specialized level of education. “The step-by-step didactic modulation” concludes Analisa Romano “is what allows vocational training to keep up with companies, subject to continuous updating: in fact, the paths in collaboration with companies are redesigned, on “Listening to the needs of the labor market and strengthening the connection with the entrepreneurial spirit in the community every day”.