CAMAGÜEY- Thirteen young people from this province will participate in the 2nd Scientific and Commercial Techniques Colloquium of the Youth Technical Brigades (BTJ), sponsored by the Ministry of Internal Trade (MINCIN), based in Ciego de Ávila.
One of its main projections of the event is to contribute to the modernization of this sphere in the country, based on disseminating knowledge and good practices, as well as enhancing their professional capacities and competencies.
According to Anabel Varona, a specialist in the Science and Technology area of the Business Group (GECI), the objectives of the contest also seek to promote a sense of belonging and update knowledge among the most inexperienced.
She clarified that this competitive system began last February with local events in each territory, and the provincial winners attend the national call, which will run until this Sunday, April 14.
The event comprises the Scientific-Technical Forum, the Competitions in commercial techniques (retail sales, Gastronomy, Personal and Technical Services and Accommodation), and Logistics (Warehouses).
The thematic lines, added the official, include the Digital Transformation in Commerce, the Food Security Plan and Nutritional Education in the sector, and the Circular Economy, among other aspects.
The people of Camagüey are represented in this important Colloquium by young people from the Cándido González school, the La Gran Antilla Base Business Unit (UEB), the UEB 1514, the Thago Clothing Workshop, the Refrigerator, the Provincial Wholesale Food Company and a mechanic from the Energy Savings Program (PAE) for Personal and Technical Services.
One of the materials that will be competed in Camagüey at the event is WEB Page Design, by student Alejandro Barrero Rodríguez, from the Cándido González school, conceived for the sale of hair products, requested by a Mypime.
In the Cantina mode there will be the “bartender” Lenier León Hernández, from Restaurant 1514, who will present his cocktail Trago Mambí, with many new features in its ingredients.
In the last contest, first place was obtained in the Atelier category, as well as second and third places.
Translated by Linet Acuña Quilez