Open AccessThis article is based on a qualitative study of the experiences and perceptions trainees in the upper secondary school subjects of restaurant and food processing and health and social care have of an alternative education pathway. They have all been connected to a specially designed programme – “The third way” – which is based on practical training and characterised by a great amount of flexibility. The research question for the study is: How can schools and companies cooperate and adapt the teaching for pupils needing an alternative way to achieve basic competence?
The first section of the article describes the “The third way” programme and connects it to important governance documents, theory and research.
In the second section of the article I present my methodology, the interviewes and data-collection strategies.
Finally, I discuss and summarise the findings in the study which relate to the experiences and perceptions of the pupils/ trainees. I point out how the study may contribute to understanding the need for teaching/training that is better adapted to pupils with various challenges, and how this can be organised in schools and companies.