SYB 2015 September Newsletter–Intensive training before the start of the internships!
海上青焙坊2015年9月简报月刊-实习前的各项培训紧张进行中！
Read the full newsletter…
阅读月刊全文…
From the beginning of September to the middle of October, the freshly arrived Young Bakers are following a very intensive schedule. From learning the fundamentals of traditional French bakery such as baguette, country bread and croissant, and French pastry such as éclair, religieuse and lemon tart, to visiting bakeries and learning about food safety, we aim to ensure that each student is ready to start his/her internship on the right track. During their internship, they have the opportunity to keep learning while practicing their skills, thanks to the support of their hotel tutors and a close follow-up by our bakery trainers. It is to ensure a high-quality training and to be as close as possible to the market needs that SYB has developed an original program inspired by the French “alternance” system.
九月初到十月中旬，虽然才到上海不久，青焙师们紧张的培训日程却从未间断。他们不但在传统法式烘焙课上学会制作法棍、乡村面包、牛角包，还学会了手指泡芙、修女泡芙和柠檬挞的做法。参观面包房、接受食品卫生训练，都是为确保学员们能顺利进行实习的准备。在酒店指导员的支持和青焙坊老师的密切追踪下，他们能在实习期间边学习技术边在实际操作中得到锻炼。海上青焙坊在法国“轮换”机制的启发下发展出这一模式，通过实习，培训质量得到提升，市场动向也赫然在目。
In addition, to enable the students to adapt well to the 5-star hotel environment, a team of amazing volunteer teachers from our partner NGO Stepping Stones has been teaching them the basics of English: from daily conversation to bakery ingredients, tools and equipment, the Young Bakers have been learning, reviewing and improving for a month. It is always very moving to see their reaction, a mix of excitement and pride, after they bake their own bread or list the ingredients of a recipe in English for the first time!
此外，为让学员们能更好地适应五星酒店的环境，我们的伙伴非盈利机构——铺路石青少年中心派出了极其优秀的志愿者团队教授基础英语课程，内容包含日常对话和烘焙相关的材料、器具、设备用词。青焙师们一个月来不断学习，回顾和进步。每当看到他们自己完成面包烤制，首次用英语列出配方中材料的名字，激动和骄傲感都会由衷而发。
The arrival of the 8th batch also marked the first steps of the new SYB trainers, Inès and Julien, recently back from France where they graduated from the French CAP diploma at EFBPA (Ecole Française de Boulangerie et Pâtisserie d’Aurillac). Julien is now teaching bakery and Inès teaching pastry, as they both specialized during their studies in France. It is with a great excitement that they started teaching their first students, and under the very impressed eyes of the SYB team! For them both, teaching at SYB is a great chance to give back to the society and help the younger ones learn the skill that have taken them out of the poverty cycle themselves.
第八批学员的到来也是海上青焙坊新培训师——张帅和金会子起步的标志。二人均于近期从法国奥里亚克烘焙学校取得专业技能合格证书后归国，根据各自在法国学习的领域，张帅现教授面包烘焙，金会子则教授甜点制作。他们对自己开始带学生感到无比兴奋，在海上青焙坊其他成员眼中，他们也非常了不起！二人通过在海上青焙坊任教来回馈社会，帮助新来的学员们获得当初带领他们自己走出贫困的烘焙技术。
So let’s wish the Young Bakers good luck for their first steps into a professional bakery environment and if you are interested in supporting their training by becoming an internship partner for 2015-2016, please feel free to contact us at:
partnerships(a)shanghaiyoungbakers(dot)com !
让我们预祝青焙师们初涉烘焙职场一切顺利！同时如果您有意愿在2015-2016年度成为海上青焙坊的实习合作伙伴，请通过partnerships(a)shanghaiyoungbakers.com 和我们联系！
Emilie, Program Director
艾米丽，项目总监