Tourism and Hotel Management with the academic certification of Ecole Hôtelière de Lausanne
Twelve 3rd year students traveled to Italy in April of 2016 for a four day educational excursion which gave them exposure to the culinary craft of foods native to the region. Led by the Director of Operations, Mr. Marc Ghaoui, this international expedition allowed the students to learn about the process, methods and techniques of producing typical Italian foodstuffs including wine, balsamic vinegar, pasta, cheese, and meats.
While in Bologna, the group visited the local Mercato delle Erbe food market, participated in a cooking class for tortelloni, picatta di vitello, and panna cotta, toured the Mortadella di Bologna Factory, and explored Tamburini, one of the best delicacy cold cuts stores in Italy.
In Parma, they visited three factories: Parmeggiano Reggiano DOP, Prosciutto di Parma DOP, and Culatello di Zibellia. They concluded their trip with a stop in Modena where they toured the Malpighi Aceto Balsamico DOP factory, and the Museo della Salumeria (MUSA), dedicated to the gastronomic treasures of Italy.