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Of the approximately 260 students at the Arrouza vocational and technological high school in Lourdes, around forty are apprentices and thus work, in part, in a business in the hotel and catering sector.
This Wednesday, October 2, it was a back-to-school meeting for the forty apprentices from the Arrouza vocational and technological high school, out of the approximately 260 students in the Louvre establishment. “The idea is to explain to them their rights and duties because, as apprentices, they are now employees of a company,” explains Frédéric Delga, the deputy director of professional and technological training at the high school.
Apprenticeship is in fact work-study training, which combines time with an employer and lessons given in a training organization, the high school in this case. At Arrouza, several apprenticeship courses are offered: BTS management in hotel and catering (cooking, service or accommodation option); additional mention (i.e. one year of specialization) food sales consultant; CAP versatile commercial team member; or even Bac pro hotel and catering.
Note that the Lourdes establishment is already planning to launch two new additional terms next year: catering employee and sommelier.
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