A look at Experiential Learning Week with Passport to Prosperity
FINAL REPORT ON EXPERIENTIAL LEARNING WEEK:
The province-wide observance of the successful connections made between employers and students via hands-on learning opportunities.
DAY 1
"Thinking outside of the classroom" the local Passport to Prosperity program led by the Southwestern Ontario Industry Education Council organizing a showcase of Hospitality and Tourism, Technology and Communications focused tours. Visiting eight sites in three days, both students and teachers got in an in-depth look at the educational and occupational opportunities existing in Windsor-Essex.
With fifty students from Assumption College Catholic High School, including those from the specialist high school major program focused on Hospitality and Tourism, the first stop was the Holiday Inn & Suites on Huron Church Road.
Lynnette Bain, vice-president of tourism programs and development at Tourism Windsor Essex Peele Island, welcomed students, while they were treated to a hot buffet breakfast provided by the in-house upscale restaurant, Grill 55.
Bain discussed her own work history and how she transitioned from hotel manager to her current role with TWEPI. She cites having a well-rounded education including business, accounting and a broad knowledge base to being successful. She urges everyone, especially those in the industry to have pride in our region and realize everything Windsor-Essex has to offer.
TWEPI is currently focused on growing it's focus on Heritage and Sports Tourism with the recent reign of the Windsor Spitfires and the upcoming events leading to the Bicentennial of the War of 1812, celebrating 200 years of peace.
Next, students got a behind-the-scenes look with Chef Erno Szabo touring the Grill 55 kitchen, and with Andrea Bondy, front office manager, touring the various operations of the hotel.
Chef Szabo advice to the students was to have an enthusiastic attitude, be hard working and never be late. He attended culinary school in Budapest, Hungary, where he was born and after running several successful restaurants in Toronto, he eventually moved to Windsor for a cheaper cost of living. Chef Szabo says fulfillment in his line of work comes from the satisfaction of his diners.
Next stop was an exclusive tour of Caesar's Windsor Augustus Conference Centre, with special tour leader Chef Patrick McClary, Director of Culinary, Food and Beverage and overseer of 109 full-time staff, 79 part-time cooks and 75 dishwashers. His kitchen serves on average 1400 people and up to 2000 plated courses on the New Year's Eve banqueted events.
Chef McClary isn't shy about saying that his job is difficult, "You give your heart and soul on a plate and it gets criticized."
He encourages the students to not be afraid of making mistakes and to be willing to learn and ask questions. He's benefited from learning recipes two to three different ways, combining his own flair to create his unique style.
The last stop on the tour, The St. Clair Centre for the Arts Convention and Catering Centre where students learned of the various programs offered and met with current students to discuss unique internship possibilities featured in partnership with the program’s curriculum.
After touring the facility, the students met with Executive Chef, Michael Jimmerfield, who is a graduate of the St. Clair culinary program and general manager, Joe D'Angela.
D'Angela presented the students with the facts, citing Hospitality as a $61-billion industry that employs 82,000 positions in Canada.
"We need well-educated, well-trained employees and you are the future," said D'Angela.
"The more you understand the industry, the more valuable you are."
Check out more on the week's tours:
- "Local Teachers learn all things Tech in Windsor-Essex"
- "St. Annes students get communicating with local opportunities"
See the photos:
Special thanks to guest bloggers from the Southwestern Ontario Industry Education Council and the connections made from our local Employer Registry.
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