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Plaquette de présentation du massif des Bauges réalisée par Florine, Emma et Sarah

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Plaquette de présentation du massif des Bauges réalisée par Florine, Emma et Sarah

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Meeting a tourism professionalWe met a tourism professional called Giovani CARVALARRO at the tourist office. He is 29 years old and explained that 80 people in the resort are seasonal employees . He explained the advantages and disadvantages of his job. The advantages are that it finishes fast, that it is very fast and intense. The inconveniences is that it is not very stable because of the weather and it is not very well paid (the minimum wage). He told us that he spoke a lot of foreign langages and that he was a polyglot (English, German, Italian, Russian and French)LESAULNIER CharlyPUSSEL-GRUE Geoffrey 

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Meeting a tourism professionalWe met a tourism professional called Giovani CARVALARRO at the tourist office. He is 29 years old and explained that 80 people in the resort are seasonal employees . He explained the advantages and disadvantages of his job. The advantages are that it finishes fast, that it is very fast and intense. The inconveniences is that it is not very stable because of the weather and it is not very well paid (the minimum wage). He told us that he spoke a lot of foreign langages and that he was a polyglot (English, German, Italian, Russian and French)LESAULNIER CharlyPUSSEL-GRUE Geoffrey 

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Going to La Feclaz      We went to La Feclaz for a snowshoe hike and before we went to a cross-country skiing shop called Nordic Attitude. This store belongs to Ives Nobil and his wife who rent cross-country skis and snow-shoes, and repair in farming. They do not have employees. This store was created in 2003. They are in partnership with Rossignol. Ives told us that for 3 years there has been no show at Christmas.Luca FRANCHINO (3C)

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Going to La Feclaz      We went to La Feclaz for a snowshoe hike and before we went to a cross-country skiing shop called Nordic Attitude. This store belongs to Ives Nobil and his wife who rent cross-country skis and snow-shoes, and repair in farming. They do not have employees. This store was created in 2003. They are in partnership with Rossignol. Ives told us that for 3 years there has been no show at Christmas.Luca FRANCHINO (3C)

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Meeting a cross-country ski instructor and old champion.

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Meeting a cross-country ski instructor and old champion.

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We have met a cross-country ski instructor and old champion.

The old champion began his career in 1983 to 2000, Patrick Rémy has never won a medal but he was 25 times champions of France and participated 4 times in the Olympic Games.

He was at the high-school pôlefrance : he had his BAC and he was an officer  for 17 years. He has a high-school level.

Patrick Rémy is now a cross-country skiing instructor and he is the manager of a company.

He has 6 employees and 30 monitors and earns the minimum wage (basic salary).

The advantages of his job are that he can live on his passion and often be outside and the disadvantages are that he depends on the weather report.

Global warming has an impact on the ski resort like the reduction of ski practis. Then to compensate , in the summer he practises ski wheel.

As for the environment, global warming impacts the glaciers that melt.
For example in 30 years the glacier of Tignes has reduced by 30 m (alt.2700-3000 m ).

Louise B ( 3°C )

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We went to see the restaurant owner Mr Radici. It has been eight years since he opened his restaurant and ten years since he became the owner. He didn't do training to become a restaurant owner. It is rather a passion. He cooks for his customers every lunch and one evening per week. He serves around sixty dinners per day.

His job includes cooking and accommodating the customers but he deals with the management of the restaurant too. Mr Radici was born in the mountains, he has a seasonal job. He opens his restaurant four months in winter and two months in summer (July and August). The rest of the year he is on vacations. In winter, he has four employees and in summer only two. He works between twelve hours and seventeen hours per day. During the working period, there are two hundred and forty thousand guests who come to eat in total.

The impact of global warming concerns him because his activity is directly dependent on the mountain activities. In winter, as it's less cold than before, there are less people at Christmas but people who come around Christmas time can eat on the terrace. Mr Radici told us about a water retention project to make artificial snow in winter.

Eva.F.    3°C

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Compte rendu de l'EPI montagne par Antony Gaidioz

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Compte rendu de l'EPI montagne par Antony Gaidioz

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Mymountainproject

When we arrived at Le Carcey, the chef of the restaurant answered questions. The interview was twenty or thirty minutes.

So, I've learnt that he has four employees in winter and two employees in summer, they work twelve to seventeen hours each day.
The restaurant welcomes sixty customers each day.

But I've above all learnt that even a restaurant could be impacted by global warming, the number of costumers being reduced as the winters are shorter...

TRADUCTION:

Après que l'on nous a expliqué le déroulement de la journée, nous nous sommes rendus au restaurant Le Carcey ou le chef du restaurant a accepté de répondre à nos questions, l’interview a duré 20-30 minutes.
Ainsi, j'ai pu apprendre que le restaurant accueillait environs 60 clients par jour (en moyenne), que les salariés travaillaient entre 12 heures et 17 heures par jour
sauf hors saison et qu'ils étaient au nombre de 4 employés l'hiver et de 2 employés l'été (lorsqu'il y a moins de clients).

Mais j'ai surtout appris que même un restaurant de basse-montagne pouvait être impacté par le réchauffement climatique, le nombre de client diminue à cause de la période réduite de neige dans la station.
Certains Noëls se font même en terrasse avec le beau temps et les étés à l'intérieur à cause de la pluie. Bientôt, la station sera fermée car il n'y aura plus de neige. IL FAUT AGIR !

Antony Gaidioz (3°C)

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Meeting with Mr RADICI, the chef-restaurateur

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Meeting with Mr RADICI, the chef-restaurateur

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by Florine ARNAUD

At the snowshoe outing in La Féclaz, on Tuesday 14 March, the 3°A and 3°C classes have met different moutain professionals for example, a trader or a cross-country champion.
In these trades, I will be talking about the trade of restaurateur. We have met RADICI Bruno, the manager of the restaurant "Le Carcey" in La Féclaz. This occupation consists in making meals, taking care of meals and clients while managing the revenues and expenditures. Mr RADICI is accompanied by 4 employees for the winter season which lasts 4 months and 2 employees for the two summer months which makes over 240 000 euros of turnover and can accommodate 260 people in his establishment over the six months. The manager has been working for 10 years in the restaurant industry and for 8 years in this building without having a single training diploma. He makes about 60 covers a day in the winter season and works between 12 hours and 17 hours per day but it is not a problem for him because he was born in the mountains, this trade is a passion for the chef-restaurateur.
In this trade, there are advantages and disavantages. For the advantages, there is more free time between each season and the incoveniences are linked to the weather. If the weather is bad, there are fewer guests and therefore the ski season is bad. For the questions of global warming, Mr RADICI has observed more bad weather for 3 years. These last three seasons, there was no snow at Christmas, so people ate on the terrace. It was cold but there was no snow at Christmas. In July, during the summer season there was rain. Given the loss of customers and snow, the resort's manager have plans to start the season later, install snow cannons and create large lakes.

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Diaporama de Alexandre, moniteur de ski et ingénieur.

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diaporama de Alexandre - moniteur de ski et ingenieur

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FICHE SUR LE METIER de MONITEUR DE SKI par Anthony (3A)

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FICHE SUR LE METIER de MONITEUR DE SKI par Anthony (3A)

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FICHE SUR LE METIER de PERCHISTE par Victoria (3A)

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FICHE SUR LE METIER de PERCHISTE par Victoria (3A)

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FICHE SUR LE METIER DE BERGER par Alexandre P. (3A)

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FICHE SUR LE METIER DE BERGER par Alexandre P. (3A)

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FICHE SUR LE METIER DE GARDE FORESTIER par Sven (3A)

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FICHE SUR LE METIER DE GARDE FORESTIER par Sven (3A)

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FICHE SUR LE METIER DE PISTEUR SECOURISTE par Kévin (3A)

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FICHE SUR LE METIER DE PISTEUR SECOURISTE par Kévin (3A)

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FICHE SUR LE METIER DE CHAUFFEUR GRUMIER PAR Michaël (3A)

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FICHE SUR LE METIER DE CHAUFFEUR GRUMIER PAR Michaël (3A)

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DÉFINITION DES POSTES DE LA COURSE D'ORIENTATION

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Course d'orientation du 07/10/2016

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Friday 7 October 2016, two classes of grade 9 and 6 teachers LEFT from the middle school of Montmelian by coach to go to the "Croix du Nivolet"  for a hike. An hour later, our coach driver dropped us at the parking of the Sire, at 1400 meters altitude. Hiking with the class was different from hiking with the family because we could speak with friends. After receiving the instructions and route, we took the path along the ridge towards the Cross. All along the way, we marked the characteristic points on the map. Once at the top, above the sea of clouds at 1547 meters altitude, we loved the view and we had a nice picnic.The cross is very big and so bright. Then at 1pm, we went down to the La Féclaz resort. We made this school outing as part of an interdisciplinary project. This trip was very fun and it was a great day.
Aurélien (3C)

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Les 3A et les 3C

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Les classes de 3A et 3C à la Croix du Nivolet (le 07/10/16)

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La Croix du Nivolet (vendredi 7 octobre 2016)

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Ce qu' on a appris en ERE:
Les arbres séveux (à sève) sont des arbres feuillus (à feuilles), aussi appelés arbres caduques (= qui perdent leurs feuilles à l'automne).
Les arbres résineux ou à feuilles persistantes ont des feuilles en forme d'aiguilles qui ne tombent pas (sauf exception : le mélèze, le cyprès chauve, le métaséquoia sont des résineux à feuillage caduque).
Quand on coupe un arbre résineux il ne repousse pas.
(élèves de 3A)

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LES  METIERS DE LA FORET: un bûcheron est un professionnel de l'abattage (coupe) des arbres. Les agriculteurs exercent aussi souvent ce type d'activité pour tirer des forêts qu'ils gèrent un revenu et se chauffer. C'est l'un des métiers statistiquement les plus risqués quant aux accidents corporels. (élèves de 3A)

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LES  METIERS DE LA FORET: un bûcheron est un professionnel de l'abattage (coupe) des arbres. Les agriculteurs exercent aussi souvent ce type d'activité pour tirer des forêts qu'ils gèrent un revenu et se chauffer. C'est l'un des métiers statistiquement les plus risqués quant aux accidents corporels. (élèves de 3A)

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Conducteur d'engin forestier: il exécute des travaux d'abattage, d'ébranchage, de tronçonnage, de débardage ou de sylviculture avec des engins très perfectionnés. L'abattage est réalisé à l'aide d'une abatteuse ou tète d'abattage : celle-ci sectionne l'arbre et le <façonne>, c'est à dire enlève les branches du tronc et le coupe en billons de bois de la longueur désirée. Le conducteur d'engins forestiers doit posséder de bonnes notions de sylviculture, afin de différencier les essences d'arbres et pouvoir réaliser seul les éclaircies.

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Les classes de 3A et de 3C sont allés à la Croix du Nivolet dans le cadre de l'EPI montagne découvrir le milieu montagnard et les métiers de la montagne .
Nous avons marché une bonne heure pour arriver a la Croix du Nivolet .
Nous étions au dessus des nuages, c'était magnifique .
J'ai aimé courir dans les bois .
Victoria et Samson (3A)

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Festival International des Métiers de Montagne

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Festival International des Métiers de Montagne

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Venez consulter ici toute info concernant le Festival des métiers de montagne (FIMM) qui aura lieu du 17 au 20 novembre 2016 dans la ville de Chambéry