This week, the AMFORHT gives you a special interview with Ismaël MENAULT, Director of EPMT, the "Ecole de Paris des Métiers de la Table"
EPMT celebrated its 40th anniversary in 2018. What are your main news for 2019-2020?
Ismaël MENAULT : With the reform of vocational training in France, EPMT is adapting to a new environment and finds in this reform a number of opportunities to develop its training.
This allows a significant increase in the number of apprentices as the school currently welcomes more than 1,300 learners.
The EPMT has just signed a partnership agreement with the University Paris Descartes for the implementation of a Master’s degree in Management of the hospitality and catering sector.
Also, a new training restaurant has just been created.
Your motto is “Excellence through apprenticeship”.
What is the specificity of EPMT and what kind of training does your school prepare?
IM : We mean "excellence" in welcoming all audiences regardless of their origin.
Our courses are found in two main sectors: Pastry Food-Bakery and Hotel-Catering. This allows trainings on all trades from CAP to Bac + 5.
Also the school is very well located - and students can benefit from its residence with a capacity of 90 beds.
The EPMT has been part of a great dynamic of international mobility through exchanges, stays and internships for several years . What are your current assessments and expectations?
IM : International opening is absolutely necessary for a school that dispenses 6 languages: English, German, Spanish, Italian, Japanese and Chinese.
At the dawn of 2024, the year of the Olympic Games, hosting challenges are important. We are involved in the ERASMUS+ program and wish to benefit from greater mobility, especially for level 4, mobility being a recognized accelerator.
Thanks to our partner, the Franco-German Office for Youth (OFAJ), we continue our exchanges with Germany for the moment on short stays (BERLIN – DUSSELDORF).
We’ve seen an amazing increase in student numbers since 2016. How do you explain that growth?
The awareness of the school continues to grow with increasingly extensive and important training offers, which has the direct consequence of increasing the number of learners. Communication has also been developed.
Among your alumni we notice among others Mr. GOMEZ, "meilleur ouvrier" (best worker) in France and current Chef at the Elysee, as well as several best apprentices of France whose last - in sommellier and chocolatery - have just been rewarded.
What is the magic recipe for your success?
IM : We do count on some "Meilleurs Apprentis de France" (Best Apprentices of France), this year in sommellerie and chocolaterie for example.
The success is primarily due to their talent and support that is now structurally implemented within the school. Let's note the remarkable work of the welcoming companies of these young people: the credit is also theirs.
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See all news of EPMT on the link « la presse en parle »
and best moments in 2019 on the video HERE
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