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to make choices permanently oriented towards
change and, at the same time, to
favour self-learning, group work and on-going
training attitudes. In their paths, it appears
decisive to valorise the scientific and
technological contribution to the construction
of knowledge, which get students
used to rigour, intellectual honesty, freedom
of thought, creativity, collaboration as fundamental
values for the construction of an
open and democratic society. Values which,
together with the principles which inspire
the Constitution, are at the basis of civil cohabitation.
In this framework, orientated towards
achievement of the skills needed by the
employment world and the professionals,
the disciplines keep their specific nature and
are aimed at allowing students to acquire the
results of learning indicated by the Rules,
but it is very important that teachers choose
teaching methods which are coherent with
the cultural structure of professional
education capable of realising the involvement
and motivation to learning of students.
Therefore, it is very important to
use inductive methods, participation methods,
an intense and widespread use of laboratory
teaching to be extended also to the
disciplines of the general education area.
In particular, the wide-spread use of information
and communication technologies
is useful and the use of project methods and
the opportunities offered by alternating
school with work experience in order to develop
a relationship with the local area and
to use the available resources for training
purposes.
Each new study structure, finally, cannot
disregard a vision which unites students and
teachers. Professional institutes are, like
technical institutes, a link in the technicalprofessional
education area considered, as
a whole, as a laboratory of innovation and
construction of the future, above all at the
service of the local communities, able to
transmit to the young, curiosity, the charm
of the imagination and the taste for research,
of building together products, of projecting
their own professional commitment into the
future for full realisation of the cultural, human
and social plan. In an increasingly
complex world in constant transformation,
imagination is the added value for those who
want to create something new, something
their own, something distinctive; something
which gives meaning to their history,
to their choices, to a project of a more just
and united society”.
The school must continue with its mission
of training the young without fearing
plagiarism and prevarication. At
school, also through the concreteness of
activities we form the critical conscience
of the young who learn, not only a profession,
but above-all how to live. The aim
of the school remains that of training the
young and introducing them to social life.
Therefore it is fundamental that teachers
should always be aware that man, with his
needs, is the centre of the action and his
future happiness is the ultimate aim.
SEE PAGE 32
FOR THE ITALIAN TEXT
The NIC
The Italian National Chefs’ team
(NIC), was established in 2000 as an emanation
of the Italian Chefs’ Federation,
which brings together over 20 thousand
Italian chefs. It’s structured into two distinct
teams: the National Major and National
Under, made up of young chefs
who could later go on to join the NIC
team. In their respective categories, both
teams take part in important international
culinary competitions reserved for
chefs. Team manager and the sole contact
for all NIC activities is Chef Fabio
Tacchella.
In three years of activity the teams have
won many prizes, medals and acknowledgements
at some of the most important
culinary events of recent years.
Through this success, NIC is making a
significant contribution to spreading
Italian gastronomic culture and the concept
of Made in Italy.
The professor’s aphorism
(“Listen to the sadness of the
branch drying out, the star
going out, the death-rattle of
the wounded animal, but
above all listen to the sadness
and the pain of man”
Nazim Hikmet (1902 - 1963),
First of all – man.
ABBONATI A BBO NATI TI SUBITO SUBIT
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CUCINA CUCINAGOURMET
OURMET RMET
il nuovo
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viaggi, vini e sapori
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A SOLI I 25 2 5 EURO
ANZICHÉ É 72
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