Paul Bocuse meets Conestoga College Culinary

Paul Bocuse meets Conestoga College Culinary

Conestoga has signed an exclusive agreement with the Institut Paul Bocuse Worldwide Alliance, the leading global network of education excellence for the culinary arts and hospitality trades.

Founded in 2004, the Alliance connects institutions that share educational values and the common goal of promoting and developing the professions of culinary arts and hotel and restaurant management. Its 17 member institutions represent the world’s top hospitality management and culinary arts schools: Conestoga is the only Canadian member.

Conestoga’s membership in the Alliance provides opportunities for the college’s culinary students to participate in an exclusive, 14-week training program at the Institut Paul Bocuse in France. The program includes hands-on practical lessons in cooking, pastry and bread making, and restaurant service as well as theoretical lessons focused on the history of French gastronomy.

The Alliance also facilitates exchanges of teaching staff to provide students at member institutions with exposure to diverse cultures and global innovation in the culinary arts. In addition to Canada, members of the Alliance represent Chile, Colombia, Ecuador, Finland, France, Greece, Japan, Korea, Lebanon, Malaysia, Mexico, Peru, Singapore, South Africa, Taiwan and the United States.

Conestoga’s School of Business and Hospitality provides a broad range of culinary and hospitality programs to serve the workforce needs of the growing hospitality industry. As part of their learning experience, students operate Bloom, a full-service, licensed dining room.

An expanded Culinary and Hospitality Institute currently in development at Conestoga’s Waterloo campus will foster innovation and entrepreneurship for the region’s burgeoning tourism sector. Scheduled to open in 2018, it will provide a number of key benefits for students and the community, including increased capacity for the delivery of education and training, new programs based on local food heritage and culture, and applied research and professional development to support local industry.

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