La Closerie
Position: partner
Location: Saint-Quay-Portrieux, France
The catering school Lycée Professionnel Hotelier La closerie has been operating and training students for the last 30 Years to its present location. Ideally located by the sea in Brittany, it is one of the 3 public catering schools in the region. The school trains an average of 300 students on initial, secondary and higher educational courses.
Different courses are on offer such as cooking, front of house, restaurant service, patisserie course, bakery and catering assistant. It is run by an average of 60 teachers, assistant and other staff. In school year 2018/2019 the educational work is carried out in 11 secondary and 2 higher education professional programs. The training facilities include 4 kitchens, 2 restaurants, 2 bakeries and 2 patisseries lab. There is also a classroom dedicated to sensory analysis. All the classrooms are equipped with interactive boards, computers and video projectors. The skills and the modern role of tuition provided by the teachers and staff respond to the local demand of training in all aspect of the catering industry. The period of training periods in businesses ranges from 14 weeks to 4 months for the higher educational programs. The school has lifelong partnership cooperation with businesses in the Brittany region and abroad. According to the new expectation and to respond to the new challenges La Closerie tries to its best ability to provide a quality education to all publics respecting the inclusion and respect of all different publics (pupils and students alike). Taking part in an Erasmus program is just the continuity of the politic of exchange of practice and inclusion in place at La Closerie in order to give students, pupils, teachers and staff alike the possibility to widen their horizon in different fields (culinary, professional skills, methods, practice, lessons building, …). Experimenting another way in these fields is an asset and added value for pupils and students in the common market and the aim of La closerie is to facilitate this approach.
It is run by an average of 60 teachers, assistant and other staff. In school year 2018/2019 the educational work is carried out in 11 secondary and 2 higher education professional programs. The training facilities include 4 kitchens, 2 restaurants, 2 bakeries and 2 patisseries lab. There is also a classroom dedicated to sensory analysis. All the classrooms are equipped with interactive boards, computers and video projectors. The skills and the modern role of tuition provided by the teachers and staff respond to the local demand of training in all aspect of the catering industry. The period of training periods in businesses ranges from 14 weeks to 4 months for the higher educational programs.
The school has lifelong partnership cooperation with businesses in the Brittany region and abroad. According to the new expectation and to respond to the new challenges La Closerie tries to its best ability to provide a quality education to all publics respecting the inclusion and respect of all different publics (pupils and students alike). Taking part in an Erasmus program is just the continuity of the politic of exchange of practice and inclusion in place at La Closerie in order to give students, pupils, teachers and staff alike the possibility to widen their horizon in different fields (culinary, professional skills, methods, practice, lessons building). Experimenting another way in these fields is an asset and added value for pupils and students in the common market and the aim of La closerie is to facilitate this approach.
