French and FVC students at Stirling
French catering students help to organise dinner at Gallery Restaurant
French catering students got a taste of Scottish hospitality when they visited Forth Valley College’s Stirling Campus recently (15 to 24 April).
A group of six students and two lecturers from Rabelais Catering High School in Caen, Normandy were on a 10 day trip which forms a continuing joint collaboration which will see Forth Valley college Hospitality students and staff visit their school later in the year.
The visit was funded and organised by the Charles de Gaulle Trust which was set up to enable groups of young people aged 17 to 19 from the UK and France to work together on joint projects. The Charles de Gaulle Trust supports collaboration between the UK and France through education partnerships that offer young people an international and intercultural experience.
The group had a busy schedule during their stay including: dressing tables and service at the Gallery Restaurant at the Stirling Campus, Theme menu planning, Seasonality and costing of menus, cooking demonstrations, Gallery kitchen and bakery workshops, as well as site visits to quality local restaurants and resorts such as Gleneagles and the Golden Lion in Stirling.
Erick Busnel a Restaurant Teacher with the party, said: “This is the second time our students have visited Forth Valley College and it is a great relationship that is going from strength to strength. They have all really enjoyed themselves.”
Arnelle Hall a Lecturer from FVC’s Hospitality Department, said: “Charles de Gaulle Trust funding is aimed at students aged 17 to 19 and gives students the opportunity to prove to future educators and employers that they are committed to their subject area, dedicated and globally-minded. The exchange programme gives students an inspiring and motivating experience abroad and opportunity to develop their vocational skills. The visits are also a chance for them to develop their independence, demonstrate a commitment to language learning and compare different cultures and approaches to work.”