{"id":5026,"date":"2021-04-30T09:39:06","date_gmt":"2021-04-30T07:39:06","guid":{"rendered":"https:\/\/agora.xtec.cat\/iessitges\/?p=5026"},"modified":"2021-04-30T09:39:06","modified_gmt":"2021-04-30T07:39:06","slug":"ana-monasterio-15-anys-treballant-com-a-professora-de-cuina","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/iessitges\/revista\/ana-monasterio-15-anys-treballant-com-a-professora-de-cuina\/","title":{"rendered":"Ana Monasterio, 15 anys treballant com a professora de cuina"},"content":{"rendered":"

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

Com vas decidir ser professora de cuina?
\n<\/b>La meva intenci\u00f3 no era ser professora de cuina, per\u00f2 casualment una professora d\u2019aquest institut em coneixia, em va dir que hi havia una mitja jornada per fer una substituci\u00f3, vaig pensar que seria una bona idea i finalment m’hi vaig quedar.\u00a0<\/span><\/p>\n

Quants anys fa que treballes de professora de cuina?
\n<\/b>Amb aquest curs ja s\u00f3n quinze anys treballant de professora de cuina.\u00a0<\/span><\/p>\n

Quants anys fa que treballes al Benapr\u00e8s? En quins altres instituts has treballat?
\n<\/b>Els quinze anys he treballat al Benapr\u00e8s, ja que nom\u00e9s he sigut professora de cuina en aquest centre.\u00a0<\/span><\/p>\n

Quina titulaci\u00f3 has d\u2019adquirir per ser del claustre de cuina?
\n<\/b>Jo soc de les titulacions antigues que estudi\u00e0vem els cinc anys d’FP on f\u00e8iem cuina, serveis i pastisseria. Amb aquesta titulaci\u00f3 ja podies entrar a fer de professora. Ara les coses s\u00f3n molt diferents, ja que els demanen anys experi\u00e8ncia, un m\u00e0ster\u2026\u00a0<\/span><\/p>\n

Quina funci\u00f3 fas a l\u2019institut?
\n<\/b>Soc professora de cuina i pastisseria i tamb\u00e9 cap d\u2019estudis de cicles formatius.\u00a0<\/span><\/p>\n

Com ha evolucionat el curs de cuina al llarg del temps?
\n<\/b>El curs de cuina des que jo vaig comen\u00e7ar fins ara, hi ha hagut molts canvis, b\u00e0sicament el curr\u00edculum de l’alumnat s\u2019ha anat modificant. Quan jo vaig comen\u00e7ar, quan estudiaves cuina feies cuina i serveis i eren dos anys, pastisseria era un any i avui en dia tots els cicles de grau mitj\u00e0 i superior duren dos anys. B\u00e0sicament el canvi \u00e9s el curr\u00edculum, abans v\u00e0rem tenir un boom<\/em> en qu\u00e8 ten\u00edem molt alumnat i ara ha anat baixant una mica. \u00c9s a dir, el canvi el marca la Generalitat, que \u00e9s qui diu el que has d\u2019ensenyar a les teves classes.\u00a0<\/span><\/p>\n

Coneixes les cr\u00edtiques bones que rep el restaurant del centre?
\n<\/b>S\u00ed que coneixem gran part de les cr\u00edtiques que rep el centre, ja que tota persona que passa pel restaurant, quan acaba ha d’omplir una enquesta de satisfacci\u00f3. Qui \u00e9s de qualitat, en aquest cas la Maria Mu\u00f1oz, les mira totes i m’ho comunica a mi. Hi ha coses positives i negatives. Les negatives les intentem millorar per fer l’estan\u00e7a m\u00e9s agradable.\u00a0<\/span><\/p>\n

Creus que el restaurant de l’institut, La Sitja, t\u00e9 l\u2019\u00e8xit que hauria de tenir?
\n<\/b>Si, jo crec que tenim el que ens mereixem. Tamb\u00e9 cada cop ve m\u00e9s gent i tenim m\u00e9s \u00e8xit, fins i tot puc dir que dues setmanes enrere ja no quedaven taules per reserva en tot el que queda de curs, perqu\u00e8 us en feu una idea.\u00a0<\/span><\/p>\n

Com ha afectat la Covid-19 al cicle formatiu de cuina?
\n<\/b>Aqu\u00ed al centre ha afectat, ja siguiperqu\u00e8 hem hagut de baixar la quantitat de clients que poden entrar al restaurant, tot l’alumnat ha de portar la mascareta… Per\u00f2, definitivament, on m\u00e9s ha afectat ha sigut a l’hora de qu\u00e8 l’alumnat pugui assistir a les classes pr\u00e0ctiques, ja que quan tu fas un cicle has de fer unes 350 hores fora del centre i aix\u00f2 ens ha perjudicat, ja que molts restaurants estan tancats o treballen poques hores i no poden obrir m\u00e9s. Finalment, s\u00ed que s’ha aconseguit i tots els alumnes han pogut fer les seves pr\u00e0ctiques.\u00a0<\/span><\/p>\n

Quines raons donaries per fer que alumnes nous entrin al curs de cuina del Benapr\u00e8s?
\n<\/b>Jo el primer que els dic als alumnes \u00e9s que vinguin amb molta il\u00b7lusi\u00f3 i amb moltes ganes d\u2019aprendre conceptes, per\u00f2 que no es pensin que a la segona setmana estaran cuinant com una estrella Michelin, que per arribar aqu\u00ed s\u2019ha de picar molta pedra, s\u2019han de rascar moltes olles, has de ser molt viu i has d’estar mirant en tot moment qu\u00e8 fa el del teu costat per aprendre. Que no es pensin que quan acaben primer ja s\u00f3n grans estrelles, quan acaben segon tenen m\u00e9s coneixements, per\u00f2 realment on han d\u2019aprendre \u00e9s dins d\u2019unes empreses, ja que aqu\u00ed fas un servei a un restaurant, per\u00f2 quan vas a la vida real \u00e9s quan realment aprens.\u00a0<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Autors: Uma Cabrera, Pol Salt\u00f3, Cecilia Vicente, M\u00f3nica Carrasco<\/span><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

Com vas decidir ser professora de cuina? La meva intenci\u00f3 no era ser professora de cuina, per\u00f2 casualment una professora d\u2019aquest institut em coneixia, em va dir que hi havia una mitja jornada per fer una substituci\u00f3, vaig pensar que seria una bona idea i finalment m’hi vaig quedar.\u00a0 Quants anys fa que treballes de […]<\/p>\n","protected":false},"author":22,"featured_media":5027,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[120],"tags":[182,249,250,136,353],"class_list":["post-5026","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-revista","tag-batxillerat","tag-benapres","tag-cicles-formatius","tag-cuina","tag-labenvista"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/posts\/5026","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/users\/22"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/comments?post=5026"}],"version-history":[{"count":3,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/posts\/5026\/revisions"}],"predecessor-version":[{"id":5032,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/posts\/5026\/revisions\/5032"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/media\/5027"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/media?parent=5026"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/categories?post=5026"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/tags?post=5026"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}