Students’ harvest from the ‘part work part study’ training

We made some one-on-one interview with our students before spring festival. Following the popular idea of “part work part study” in Europe, SYB students rotate between school training and 5-star hotel interning every two weeks. Let’s see how our students feel about “part work part study” program over the last 6 months.
Can students adapt to the “part work part study” training? One student describes her internship as “both interesting and tiring”. She told me that the more she learns about baking industry the more she likes about it. “I had so much fun when I were at school and started my internship in October. During the internship, sometimes I feel very tired, but I am also very happy and fulfilled. I learned lot.”
“It is quite easy to get along with those employees (at hotel), and they are all very experienced. You can learn more from them than just being at school. If you only learn at school, then once at work, you will feel quite uncomfortable. At least that’s how I felt during the first few days when I just started my internship. Things are different between school and work. And baking standards are different among different bakeries, like humidity, temperature, and techniques. So it’s an opportunity to train yourself to meet different requirements.”
“I came to SYB last August with little understanding about baking industry, but I was quite interested and curious about it. For me, I felt quite good on my first day of internship and it becomes better when time passes by. I am an easy-going person, and I don’t have conflicts with others. Supervisors are quite nice to us. There are not so much hardships in internship. I have to work on time by 7 a.m., so I have to wake up at 5 a.m. and leave dorm by 5:30 a.m. I will have breakfast just across the bus station so that I can catch the bus after I finish. The working hours are from 7 a.m. to 3:30 p.m. Sometimes we have shifts at 8:30 and 10:30. Huizi Jin and Shuai Zhang (SYB Bakery  and Pastry trainers) helped me a lot when I face difficulties at the hotel.
I definitely made some progress on baking and studying. I didn’t like studying before, but now I am trying to overcome my weaknesses and making some hard work. Now I have learned the importance of learning. The program offered me a great opportunity to learn things well beyond baking skills. I am very deeply touched and feel so lucky to be here. ”
Well, it seems our students have learned a lot and making some substantial progress in the “part work part study” program. We hope they all can keep their hard work and harvest more in the next semester!
Communication Coordinator