Students from the Education and Training Course (CEF) “Restaurant and Bar Employee” from the D. Dinis School Group, in Quarteira, prepared and served oatmeal porridge to more than 450 people, in an initiative that took place on October 16th, World Food Day, and aimed to “raise awareness in the school community of the food shortages that exist in the world, especially in regions affected by war”.
«The choice of this breakfast option was due to the fact that anyone, regardless of their religion, nationality, or even food intolerance, can enjoy these foods», reveals André Rodrigues, course coordinator.
To “brighten up” the oatmeal served, “customers” could choose between three toppings: cinnamon, chocolate and seasonal fruit.
«The success of this activity allowed the School management to challenge us to organize some coffee break, for a group of teachers, who are attending some training courses taking place at that educational establishment. As a result, a menu was prepared, with balanced proposals from the students, which delighted those who tasted them», assures the course coordinator.
The same group of students started, in the same week, a campaign within the school community, entitled “Kilos de Papel por Kilos de Comida”, “which aims, in collaboration with Banco Alimentar Contra Fome, to support the MAPS Institution – Movimento de Apoio to Social Problems, which develops its activity in Quarteira, close to those in need».
At the end of the week, the students served around 250 classmates in the school cafeteria. «We sought to combine education and integration through the profession, given that it is essential to educate the youngest, to know how to be, in any situation, such as at table service, where it is essential to comply with the rules of etiquette».
The new coordinator of the CEF “Restaurant and Bar Employee” intends to “bring to the school a new dynamic and a different way of working, which seeks to meet and interest these young people, who choose this training path, as it opens them up possibilities in the professional future”.
André Pereira also highlights the contribution of the Hotel Faro, in the person of Dr. Sofia Hipólito, «who offered our students a generous amount of technical material, which will be used in the kitchen of our Pedagogical Restaurant» and «community involvement with the Group».
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