KES College: Εκπαίδευση Γάλλων φοιτητών στην Κυπριακή Αρτοποιία

KES College, in the framework of its cooperation with Culinary Arts Schools from Europe, through the ERASMUS+ programme, hosted students from France during the week 5 - 9 February 2024.

More specifically, the hosted students came from a region of Normandy (France) and specifically from the CFAIE [Boulangerie / Pâtisserie / Cuisine] School from the city of Val-de-Reuil Cedex, Normandy.

The intensive program prepared and organized by the "School of Culinary Arts, Hospitality and Tourism" of KES College and attended by the students from France, included among others a lecture on Cypriot Culture and Gastronomy in order for the students to understand the culture and food habits of Cypriots.

The programme included the attendance of six (6) experiential workshops. In four (4) of them, the French students had the opportunity to be actively involved and learn about the Cypriot Breads and other Baked Goods of our island. They also learned what Meze is and had the opportunity to prepare a nice variety and have a taste evaluation.
In the two (2) experiential workshops, the French guests [2 teachers and 8 students] presented to the students and instructors of the college their own local breads and pastries which really impressed them.

A great advantage is the cooperation between the trainers, the exchange of experiences including new techniques, skills and everyday problems and how to deal with them effectively.

In the same spirit we had mixing between the students of the 2 institutions and this brought great benefit to both sides. Through their interaction the students saw, compared and took ownership of new ideas and techniques from each country.

In this collaboration apart from the college instructors, we also had the cooperation of fine colleagues from the industry Mr. George Tzortzi and Mr. Loukas Kosmas - Chefs Consultants at "Hatzigiorki Mills" and Mr. Michael Diola - Bakery Instructor.

KES College with its assessed / accredited curricula very often collaborates at many levels with excellent colleagues from the industry in order to have a continuous interface with the labour market i.e. with what is actually happening in the various professions and especially in the food sector.

The ERASMUS experience exchange programme makes a major contribution to this aim, i.e. it improves the level of knowledge and experience of students and teaching staff!