Teresa Delgado is a cooking teacher at CIFP Zonzamas and, accompanied by student Carlos Brito, explains in an interview with the radio program Más de Uno Gourmet from Radio Lanzarote- Onda Cero Radio the novelties implied by the introduction of dual vocational training in the teachings of their educational center.
In addition, Delgado announces that from November the institute will expand the gastronomic offer open to the public on Wednesdays, in addition to Thursdays, and this year it will not be a fixed menu but à la carte.
- How is it going with the introduction to dual FP?
It is starting to be a bit tumultuous (laughs). A little adaptation is necessary, but it looks good, the dual FP is much more oriented to professionalism.
- How are the students taking it?
I think the first-year students are not yet aware that in a few months they will be going to the restaurant, because part of the training will now be done in companies.
There are also students who come with real enthusiasm to learn, they see it and are looking forward to it. They even tell you what their restaurant styles are to train.
- Although the School currently has a restaurant classroom...
Of course, but it is not the same even if you work in the same line. From the restaurant classroom you rehearse and do a simulation, but now they will no longer be supervised by teachers, but by a boss in a real restaurant.
- IES Zonzamas offers a menu open to the public on Thursdays prepared by the students...
Yes. We just had a seafood week and we have filled up. From November we offer menu on Wednesdays and Thursdays. The first one is from the students of kitchen management and the second one is from Middle Grade.
- How has been the response from the public?
People are happy. Last year, it was a closed menu, as if it were a tasting menu, but this year they are already playing the league of the menu, counting rations, counting times...
- Who is the boss?
A teacher is in the dining room, another in the kitchen and I am in desserts, and we designate the students who will be the head chef or in charge of taking a game, etc.
- How motivated are the students with respect to cooking?
There is a little bit of everything. There are people who are very clear about it like Carlos and others who are a bit lost but as I always say. At least they know that with this they will not lack work.
- Carlos, what is the experience of offering a menu to customers at the Institute like?
At first you are a little nervous, but the truth is that it went quite well for the first time.
- What is the most beautiful part of studying cooking?
To elaborate something, give it to a person and have them congratulate you for it, to have the reward that they liked it.
