Newsletter February
Exchanging ideas across the bay – Haaga-Helia starts collaboration in Estonia
Collaboration signed between Haaga-Helia University of Applied Sciences, Estonia Business
School (EBS), the Finnish and Estonian hospitality industries. The first-year program of the
Tallinn-based Haaga-Helia Hospitality Competence Center will offer educational packages to
businesses and EBS students. It will also include research and development cooperation.
Today Estonia Business School is a well-known business school in Estonia, but does suffer from a lack of know-how and
expertise in the hospitality and tourism business fields. Educational opportunities in hospitality are sparse in Estonia,
and there are virtually none at the higher education level. In contrast, Haaga-Helia University of Applied Sciences has a
high profile specifically as a hospitality education provider.
The activities of the Hospitality Competence Center got into full swing last
autumn. There will be four meetings of the Estonian Hospitality Insider's
Club and six intensive courses this year. The Insider's Club is an opportunity
for hospitality professionals to meet and exchange ideas and latest news.
Haaga-Helia University of Applied Sciences has been running the club in
Finland for a number of years now, and the concept has received a lot of
recognition. In this way, the Hospitality Competence Center has given
Haaga-Helia University of Applied Sciences a great vantage point of the
Estonian hospitality industry and several contacts with key movers.
14 Chilean students from INACAP spend 2 weeks at Institut Paul Bocuse
From January 25th to February 5th 2016, 14 students from INACAP came at Institut
Paul Bocuse for a specific 2-weeks program. Dedicated to food styling and design,
this program gave students a new vision of gastronomy and service.
During their stay at Institut Paul Bocuse (Ecully, France), Chilean students got the
opportunity to learn more about food design and hospitality. They attended
conferences, culinary demonstrations and workshops. Among these conferences,
mention might be made for the one about the history of Chef Paul Bocuse, who
turned 90 years old last February 16th.
After the visit of a typical food market on the Saône riverbanks, Chilean students
visited Les Halles Paul Bocuse, a hotspot of gastronomy located in the center of Lyon
and which gathers 60 merchants. To complete the 2-weeks session, Chilean students
also participated to a cheese tasting, visited a vineyard and a poultry farm.
On the 3 last days, students worked on a creative project divided into groups of 4.
The thematic was to implement a Chilean restaurant in Lyon, the city of French
gastronomy. Students had a 20-minutes presentation to convinced the jury,
composed of Institut Paul Bocuse’s members, chefs and re sponsible.