KES College: Training French Students in Cypriot Baking
- February 12, 2024
- Posted by: Demetra Michael
- Category: KES College News
From February 5 to 9, 2024, KES College, as part of its collaboration with European Gastronomic Schools through the ERASMUS+ program, hosted students from France.
Specifically, the students came from the Normandy region, from the CFAIE [Boulangerie / Pâtisserie / Cuisine] school in Val-de-Reuil Cedex, Normandy.
The intensive program organized by the School of Culinary, Hospitality, and Tourism Studies at KES College included a lecture on Cypriot Culture and Gastronomy to help the French students understand the local culture and dietary habits.
The program featured six experiential workshops. In four of these, the French students had the opportunity to actively participate in learning about Cypriot breads and other bakery products. They also learned about Mezédes (Cypriot appetizers), had the chance to prepare a variety, and conduct taste evaluations.
In the remaining two workshops, the French guests (2 instructors and 8 students) showcased their own local breads and sweets, which impressed the KES College students and instructors.
A significant advantage of this collaboration was the exchange of experiences, including new techniques and skills, and addressing daily challenges effectively.
The interaction between students from the two institutions provided mutual benefits, allowing them to exchange and adopt new ideas and techniques from each other’s countries.
This collaboration also involved industry professionals, including Mr. Giorgos Tzortzis and Mr. Loukas Kosmas – Consulting Chefs at “Mylos Hatzigiorkis” – and Mr. Michalis Diolas – Baking Trainer.
KES College frequently partners with esteemed industry colleagues to ensure a continuous connection with the job market, reflecting real-world developments in various professions, especially in the culinary sector.
The ERASMUS+ exchange program significantly contributes to this goal by enhancing the knowledge and experiences of both students and faculty.