Beneficiaries of the Uruguay Impulsa Program were trained in Bakery
An agreement between the National Institute of Employment and Vocational Training (INEFOP) and the General Directorate of Technical and Vocational Education (DGETP) of the ANEP allowed some 25 beneficiaries of the Uruguay Impulsa Program to participate in this training session.
This Thursday the last class was held in the Gastronomy classroom of the Melo Higher Technical School.
Graduates are duly prepared to work in a bakery or to promote their own ventures.
“This is the last day of a Training Course that the reconversion people carried out with the agreement with INEFOP” held the Professor Victoria Portantier.
This course was taught during the months of November and December, with participants totaling 60 hours of classes in the bakery area. “Between 25 and 30 students attended” commented to THE DIARY PROFESSIONAL.
“A high demand from beneficiaries who come from all over the department of Cerro Largo” reported.
“Here there were 60 hours where knowledge in baking was provided. 3 or 4 recipes were made per day. It was a super intensive course. In one class, for example, French croissants were made, tripe method and 2 preparations, for example German doughs” detailed the course teacher.
“We had to do a lot of preparations in 60 hours. It was really a super intensive training” he reiterated.
“All types of knowledge were given. This is baking, it is intense” he stated.
“From here they left with the necessary knowledge to enter the labor market in the bakery sector or to be directly entrepreneurs” Porantier assured.
“The call and the response from the students was generally very good” stood out.
This training was carried out between INEFOP, UTU and the Municipality of Cerro Largo because these are people who are fulfilling functions in the Departmental Government in the Uruguay Impulsa Program carried out by the Executive Branch and the Congress of Mayors. “They were not going to work on the day they had classes. They had the obligation to comply with attendance. If they were absent here they were deducted from the work day and, furthermore, with three absences they lose the right to continue in the program” he remarked.
“In the month of November there was one class per week and now in December there are 3 classes per week. It intensified once we here at the Technical School finished the courses” he explained.
“The willingness to learn, to acquire new knowledge was very good” Professor Victoria Porantier, teacher of the Bakery Training that was taught at the Higher Technical School of Melo, concluded.
