At the farm school of Magny-les-Hameaux, supported by the department, young people aged 14 to 19 are trained for three years in the horticultural profession, from production to sales. Only one requirement to obtain and obtain the CAP Primeur and Horticultural Production Employee diploma: motivation and the desire to practice a profession of the future, creatively and ecologically responsible. There are still places available!
Maël, Jonas, Max, Jonathan, Iker, Taylan and Yoana are 14 and 15 years old. In the shade of a barn they fill the seedbeds with pumpkin seeds and plant fennel. Once this task is completed, they walk through the greenhouses to observe and record the ripening of the tomato, eggplant and corn plants. Growing a little further, depending on the season and the soil, sweet potatoes, salads, aromatic herbs. That morning, the teens had a lesson in the open field with Donatien, their teacher-professional specializing in gardening..
“The first weeks were a bit tough because I wasn’t used to working manually. Now it’s good. I think it’s great”, laughs one of the students.
For another teen, school wasn’t “his thing,” as he says.
“I wanted to do something concrete, useful. Gardening brings me all that. I like what we learn about nature, the environment, the products of the earth. I am proud of what we do here. We grow healthy vegetables that families will eat. That’s super specific! “.
An innovative ecosystem… that is 100 years old!
The training offered is labeled “School of Production “. A complementary alternative to traditional vocational training in secondary school or apprenticeship. “It is distinguished by a adapted pedagogy, based on “doing to learn” with a weekly alternation of 2/3 practice and 1/3 theoryin one place: a business school,” explains David Tuchbant, co-founder of the school.
Here, apprentice gardeners grow and harvest fruits and vegetables or other plants according to the seasons. Their future profession combines tradition and technology. During the growth of crops, they fertilize the soil, water the plants and protect them from diseases and pests. Once the vegetables or plants are ready, they move on to harvest.
The school farm supplies colleges in Yvelines
This school associated agroecology, inclusion, integration, education and local food.
“Thanks to the educational exercises based on real assignments, the students come into contact with the realities of the professional world: customer satisfaction replaces the grades usually given in schools. Young people are motivated, valued and empowered,” explains Bruno Aimard, one of the co-founders.
Fact, every Wednesday the students sell to the public beautiful fruits and vegetables that they have sown and grown. They create atmospheric and creative stalls by playing with shapes and colours. They welcome, advise customers and remain attentive to their expectations.
The department, historical partner
The Yvelines department is a historical partner of this school farm. C’Midy, the departmental service provider that manages the university canteens, is supplied here with organic vegetables to supply about fifteen canteens of the territory of Saint-Quentin-en-Yvelines. Other partnerships offer great outlets for the agricultural school crops: Les Fermes de Gally, La Vie Claire, Biocoop, the Comptoirs du potager de Versailles and even the Halles de Rungis!
The famous star chef Thierry Marxcompletely seduced by the concept, the place, the quality of the products and the enthusiasm of the young people, decided to end 2023here on Buloyer’s farm, a training center, with an application restaurant: Cooking instruction(s). Hundreds of people are trained every year.
In photos, the school farm