Satisfaction gleams in the eyes of students attending a course for people with learning disabilities, as they successfully whip up a pancake mix or peel potatoes destined to become fries.
As they stand round kitchen tables, at the Institute of Tourism Studies, lectures and facilitators help the students learn basic skills aimed at assisting them to integrate within the hospitality labour market.
ITS lecturer Adrian Mamo explains that the institute embarked on this EU-funded project - entitled Training in Hospitality Trade for Disadvantaged Persons and Persons with Learning Disabilities - as it wanted to explore the idea of integrating such courses within the syllabus.
By the end of the project 34 students would be awarded a certificate of attendance and have a better chance of finding employment in the field, says Mr Mamo who is also the project leader. Two of the students, Caroline Bajjada and Nicolas Falzon, feel they have learnt a lot since they joined the classes and this is confirmed by their facilitator, Maria-Lisa Gilson, who has witnessed their progress first hand. "Initially they barely knew how to hold a knife and now they can peel a potato alone," she smiles.
Lecturer Joseph Casingena explains that lessons are tailored according to students' levels of cognition and aim at helping them become aware of health and safety factors and teach them basic skills. "There is no pressure on them. They learn at their own pace," he says.
James Attard, another lecturer, explains that helping these students is immensely satisfying. "In life I always found people who were ready to teach me and I want to give something back," says Mr Attard, an executive chef by profession.
Mr Mamo says the project has had a positive response both from students' parents and the industry. In fact, so far, five students found employment in the sector.
He elaborates that the project, which started last October, was divided into three phases and comes to an end next month.
Three groups of students, divided according to their level of cognition, were accepted during each phase. The syllabus was the same in all three phases and topics covered included food hygiene, safety, grooming, customer care, basic food and beverage service, basic food preparation and production and cleaning skills, amounting to 208 hours of lessons per phase.
Hotels or organisations interested in employing these students can contact ITS on 2379 3231/2/3/4/5 or e-mail Mr Mamo on adrian.mamo@gov.mt.