CMA Formation Bourgoin-Jallieu tested the digital content developed through Di-Struct!, blending math theory with practical cooking lessons — and the feedback was awesome! Both teachers and students discovered a fresh, engaging way to learn and teach that really made a difference. Here’s what they had to say:

Comment from Vanessa Garnier – Culinary Practice Teacher:

“The activities proposed during the project proved interesting in several different ways. First, apprentices became more effective individually when working in practical classes, which helped boost their self-confidence. But it also strengthened the group bonds. Indeed, by working together, the learners progressed collectively as a united and solid group, and new connections formed between them. They understood that they could improve thanks to others, which is important for class cohesion.
Moreover, the addition of new tools seemed interesting to me as a teacher, as it allowed us to vary our teaching materials and better adapt to this younger, more demanding audience. Ultimately, there is no need to drastically change our courses, but simply convert or adapt them to these new tools to make them more attractive in no time.”

Comment from Noémie T. – 2nd Year EPR (Polyvalent Restaurant Employee, previously known as professional title “Agent de restauration”):

“I really enjoyed working with Wooclap because it was different from our usual classes, especially compared to middle school where we had traditional, often boring lessons. I don’t like school, but working with the phone, in groups, and participating myself on the board made me proud. I felt like the teacher and was able to help classmates. We had a great time at the end of the year when the general subject teachers came to the practical classes. They all loved our work!”

Comment from Antonio M. – 2nd Year EPR (Polyvalent Restaurant Employee):

“Usually, I don’t like math, so I really preferred working on conversions with these new tools. It was more fun, and I felt like I progressed better. When we returned to practical work afterward, I was faster at doing the weighings and could spend more time on presentation, which I prefer in cooking! As a result, my bruschetta was really appreciated, and I was happy with the outcome.”