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Oct. 5, 2019

Cooks, confectioners and waiters have been through busy practical weeks!

Three weeks full of non-stop cooking, baking and serving, as well as development of communication skills and teamwork. This, and a lot more, is offered during executive and practical weeks, organized for chosen gastronomy students as part of the project Support to General, Executive and Practical Education of Gastronomy Students (CZ.02.3.61/0.0/0.0/16_012/0000606). Executive and practical weeks are five-day events for 25 students coming from four different schools. The executive week focuses on students’ skill development with regard to practical use (communication, teamwork, employment, etc.). The practical week cultivates the students’ practical skills in gastronomy (professional courses concerning, e.g., work with modern technologies, processing of game meat, fishes and seafood, etc.). Students gain certificates for completing the courses and also a free one-year membership in the Association of Cooks and Confectioners.

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