{"id":9873,"date":"2024-10-06T17:58:54","date_gmt":"2024-10-06T15:58:54","guid":{"rendered":"https:\/\/agora.xtec.cat\/iesehtb\/?p=9873"},"modified":"2025-05-03T10:30:13","modified_gmt":"2025-05-03T08:30:13","slug":"erasmuska121-vet-2023-24-vivencies-destades-dalumnat-de-grau-mitja","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/iesehtb\/general\/erasmuska121-vet-2023-24-vivencies-destades-dalumnat-de-grau-mitja\/","title":{"rendered":"ERASMUS+KA121 VET 2023\/24 VIV\u00c8NCIES D\u2019ESTADES D\u2019ALUMNAT DE GRAU MITJ\u00c0"},"content":{"rendered":"

\"\"<\/a><\/p>\n

ERASMUS+KA121 VET 2023\/24 VIV\u00c8NCIES D\u2019ESTADES D\u2019ALUMNAT DE GRAU MITJ\u00c0 <\/u><\/strong><\/p>\n

Durant el curs 2023-24 hem tingut 5 mobilitats internacionals gestionades pel nostre Centre i adre\u00e7ades a\u00a0 l\u2019alumnat de cicles formatius de 2n de Grau Mitj\u00e0 de ; CFGM Cuina i Gastronomia i CFGM Serveis en Restauraci\u00f3,CFGM de Forneria Pastisseria i Confiteria que han gaudit durant 30 dies a la destinaci\u00f3 seleccionada (Fran\u00e7a o It\u00e0lia) fent pr\u00e0ctiques en una empresa del sector.<\/p>\n

ERASMUS+ ESTADA A LYON AMB L\u2019INSTITUT CAMPUS DES M\u00c9TIERS DU LYC\u00c9E FRAN\u00c7OIS RABELAIS<\/u><\/strong><\/p>\n

3 alumnes de CFGM Cuina i gastronomia i CFGM de Forneria , Pastisseria i confiteria van tenir la sort d\u2019obtenir una Beca Erasmus+KA121 a Li\u00f3, es una ciutat de la regi\u00f3 de Rodano-Alpes a Fran\u00e7a s\u2019ubica en la uni\u00f3 dels rius Roine i Saona. Tamb\u00e9 \u00e9s una de les ciutats m\u00e9s grans de tota Fran\u00e7a i on va sortir la NOUVELLE CUISE del gran mestre PAUL BOCUSE.<\/p>\n

Volem compartir amb vosaltres l\u2019experi\u00e8ncia de les nostres alumnes a part de con\u00e8ixer la ciutat i els seus voltants.:<\/p>\n

\u00abPrincipalment, \u00e9s un pa\u00eds que m’ha agradat, els carrers s\u00f3n bonics, hi ha coses a visitar i activitats a fer. He conegut gent nova, noves maneres de conviure i maneres de treballar.<\/em><\/p>\n

A les visites hem pogut veure diverses catedrals, places, museus\u2026 Nosaltres els caps de setmana an\u00e0vem de viatge i aix\u00f2 tamb\u00e9 ens ha perm\u00e8s veure m\u00e9s part de Fran\u00e7a i fins i tot una mica de Su\u00e8cia.<\/em><\/p>\n

El que hem fet a l’empresa ha estat sobretot la preelaboraci\u00f3. No hem fet gaire servei i era for\u00e7a f\u00e0cil i tranquil.<\/em><\/p>\n

\u00abLes impressions que m’emporto de Li\u00f3 s\u00f3n molt diferents a les del primer dia, vaig venir sense saber gaire sobre Li\u00f3, m’ho imaginava molt ciutat, per\u00f2 em va sorprendre molt que fos tot tan verd, amb tants parcs, en resum em va encantar, el lloc i la casa on vivim estan molt acords les meves necessitats.\"\"<\/a><\/em><\/p>\n

La meva valoraci\u00f3 personal de les activitats \u00e9s molt positiva, hem fet molt turisme i visitat llocs nous (Par\u00eds, Marsella i Ginebra), he gaudit molt fent turisme, tastant menjar t\u00edpic de Li\u00f3.<\/em><\/p>\n

La valoraci\u00f3 que poso a les pr\u00e0ctiques a l’empresa \u00e9s positiva. He fet pasta choux, lioneses, eclairs (escudellar, omplir i glacejar), cassoletes (encamisar, omplir i decorar), quiche (encamisar i omplir), omplir croissants, bolejar <\/em>brioix<\/em>, flam parisenc (encamisar, omplir) cookies, semifreds<\/em>\u2026<\/em><\/p>\n

M’ha agradat molt la llibertat que m’han donat en fer les coses, fer coses que no havia fet mai, provar coses que mai no havia menjat, con\u00e8ixer una mica m\u00e9s la gent de Fran\u00e7a.<\/em>\u00bb<\/em><\/p>\n

\u00a0<\/em><\/p>\n

\u00a0<\/em><\/strong><\/p>\n

ERASMUS+ ESTADA A TUR\u00cdN AMB NH LINGOTTO<\/em><\/strong><\/p>\n

Tur\u00edn, capital de la regi\u00f3n del Piamonte, es una ciudad del norte de Italia conocida por su arquitectura y cocina refinadas. Al noroeste de la ciudad se erigen los Alpes. Van anar dos alumnes de CFGM de Serveis de restauraci\u00f3 , les seves experi\u00e8ncies van ser les seg\u00fcents:<\/p>\n

DE PASSEIG PER TOR\u00cd.<\/strong><\/p>\n

La meva primera impressi\u00f3 en arribar a Tor\u00ed, va ser des de l’avi\u00f3, en fixar-me com s\u00f3n les teulades de la gran majoria d’edificis, ja que t\u00e9 una coberta de dues aig\u00fces. A l’aterrar i arribar al departament, vaig observar que hi ha molt\u00edssima naturalesa, sobretot comparant-ho amb Barcelona. Tamb\u00e9 em va sorprendre en veure que poden aparcar en doble fila a gaireb\u00e9 qualsevol lloc, al centre per exemple no es veu gaire. Em vaig fer una passejada pel Tour de l’Estadi de la Juventus (Allianz Stadium). He vist que quant a transport p\u00fablic s’utilitza for\u00e7a m\u00e9s el tramvia que l’autob\u00fas o el metro.<\/em><\/p>\n

Dins l’empresa m’he sentit c\u00f2mode i he apr\u00e8s for\u00e7a coses. M’han ensenyat a fer un caputx\u00ed de la manera que ho fan aqu\u00ed i entre d’altres coses. Pel que fa a companys, tots molt amables i generosos amb nosaltres, si no els enten\u00edem per l’idioma, buscaven la manera de fer-nos entendre sense molestar-se ni posar-se nervi\u00f3s.<\/em><\/p>\n

\u201cUn dia t\u00edpic a Tor\u00ed podeu comen\u00e7ar amb un esmorzar en una de les moltes cafeteries, gaudint d’un \u201ccappuccino\u201d i un croissant. <\/em><\/p>\n

Despr\u00e9s, un passeig pel centre hist\u00f2ric, amb les places majestuoses i els edificis barrocs, \u00e9s gaireb\u00e9 obligatori. El mercat de \u201c Porta Palazzo\u201d \u00e9s el lloc ideal per comprar productes frescos i submergir-se a la vida quotidiana de la ciutat.<\/em><\/p>\n

La seva gastronomia \u00e9s m’agrada molt arribi a menjar, pastes, pizzes (moltes pizzes) i gelats, tot a un bon preu i de bona qualitat.\u201d<\/em><\/p>\n

 <\/p>\n

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