West Coast College Participates in the Western Cape Chef Exchange 2024 Programme in Europe
During June 2024, West Coast TVET College participated in the Western Cape Chef Exchange Programme with one of our hospitality lecturers being part of a delegation of three colleges, which visited a leading culinary services country in Europe as part of continuing professional development.
Ms Marissa Francine De Wee, a Hospitality lecturer from the Malmesbury Campus, was selected after an interview process to visit Lycee Le Castel as the two institutions are similar because it is a Vocational School too.
This programme aims to expose the exchange lecturers from both countries to institutional culinary art training and relevant industries to gain international workplace based experience as part of continuing professional development. At Malmesbury Campus there was a notable capital investment, with a focus on the kitchen facilities. To ensure that the facilities are optimally utilised and that effective teaching and learning is conducted, professional development of staff is a key priority.
Lecturers underwent a kitchen course in traditional French cuisines, and a Bakery and Patisserie Course by two Chef Lecturers, Ramone Gerouville and Eric Cêtre. The course was thoroughly enjoyed as we were shown how to make the world famous French macaroons and croissants. The programme included a stop to a sparkling wine establishment where they showed them the process of making sparkling wine and the proper tasting thereof. A visit to a local produce market was a highlight of the programme where they were greeted to a wide variety of foods, ingredients, and various produce. The market was exceptionally well organised, hygienic and neat presenting quality produce.
During the exchange, lecturers also engaged with students and cooked with them. They also observed the Front of house students prepare for their Service Exam i.e. Silver service to invited guests while they were marked by industry professionals. All of this contributed to them experiencing a well-run Hospitality Department and what it takes to accomplish this.
The benefits of the programme included Educational benefits included holistically as educator, systems, and delivery, and management, personal and long term benefits. Ms De Wee highlighted some of the lessons learnt included the importance of ensuring that basics are effectively repeated for perfect product and the promotion for effective kitchen logistics, kitchen equipment storage and issuing of equipment. The West Coast College team now has access to a network of other professionals that are now easily accessible. Ms De Wee says her morale has improved and there is a rejuvenation of the love of gastronomy and love of culinary & hospitality.