This December, Fabretto proudly celebrated the high school graduation of 52 SAT students. The SAT program acheived a 97% retention rate this year, a great achievement, especially compared with an estimated 75% retention rate in all Nicaraguan secondary schools. The 48 SAT tutors received continuous training throughout the year to improve teaching skills, knowledge of curriculum, and understanding of the program’s unique methodology.
This year, Fabretto's SAT program received international recognition as one of fourteen finalists for the WISE (World Innovation Summit for Education) Awards, sponsored by the Qatar Foundation to honor the most innovative education projects around the world. Helena Edwards, Fabretto Director of Programs, shared the SAT model on the global stage at the WISE Summit this fall (watch her presentation here: http://www.youtube.com/watch?v=J805iHj04b0).
The SAT small business initiatives and the two student cooperatives are thriving. In 2013, SAT student business activities included baking traditional biscuits, growing fruits (strawberries, pitaya, pineapple), beekeeping, producing cajetas (Nicaraguan candies), buying and selling used clothing, and producing coffee. With the income generated by these businesses, students can contribute to the family income while continuing their studies.
One dedicated tutor, Danys , supported a group of students in executing a business plan, obtaining a loan, and purchasing an electric mill for the rural community El Carrizo near San José de Cusmapa in April 2013. The mill, owned and operated by two SAT students and their families, contributes directly to community development and enables other students to pursue business ventures of their own, including rosquillas biscuits and cajetas (traditional Nicaraguan candies). This summer, his fourth and fifth year students began a new initiative to produce pinol, a popular corn-based drink. Watch this short film to learn more about these inspiring students and their tutor: http://www.youtube.com/watch?v=RWsKwPVc4Nk.
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