EU-CONEXUS job shadowing program
La Rochelle Université welcomed the representatives of the Catholic University of Valencia within the framework of EU-CONEXUS job shadowing program
October 24-25, La Rochelle University welcomed three staff members from the Catholic University of Valencia for “job shadowing” – a few days’ immersion in an EU-CONEXUS partner university. The goal of this experience was for the visitors to discover, exchange and learn about operating modes and working methods used by La Rochelle University. Besides sharing best practices, job shadowing is also a great way to promote intercultural exchange and meet people from other institutions within the EU-CONEXUS Alliance.
The visitors’ team consisted of Marta Talens, EU-CONEXUS-Research For Society Local Coordinator, Maria Lopez, EU-CONEXUS Academic Offer Manager and Leticia Morales, Coaching and Guidance Service Specialist. They were interested in research management, continuing education, innovative teaching methods, personalized training paths, student orientation, doctoral student follow-up, and a variety of other topics as well.
“Throughout the job shadowing experience, I had the privilege of observing the remarkable opportunities and growth potential that have been cultivated for students […] Overall, this job shadowing experience served as a confirmation of the significance of adequately preparing students for the continuously evolving job market. It not only provided me with invaluable insights but also acted as a catalyst for my personal and professional growth.”
The visitors were able to meet and talk with La Rochelle University staff working in various departments and projects: The Smart Urban Coastal Sustainability Institute, the PhD School, the Orientation and Professional Inclusion Department, the Project Engineering and Agreements unit, and so on.
Many thanks to the colleagues who made themselves available for these exchanges – their kindness and ease of access were greatly appreciated!
“At all times the representatives of La Rochelle were very close. They solved all the doubts we had about each of the topics, presented and showed us the latest technological equipment acquired for use in classes and for interaction in group work with students not present in the classroom. They also introduced us to their gastronomy and typical local products, such as beurre salé cookies.”