The College’s School of Hospitality and Culinary Arts has entered into its second partnership with a training facility in France, signing a memorandum of understanding (MOU) this morning with the Lycée d’Hôtellerie et de Tourisme Alexandre Dumas in Illkirch-Graffensatden.
The new agreement aims to benefit students and staff at both institutions, by encouraging and facilitating academic collaboration, educational exchanges and joint research projects for mutual benefit.
This includes the development of mobility programs allowing students from both schools to further their studies abroad, as well as opportunities for staff and student development through cultural exchanges.
“The signing of this MOU further benefits our students, staff and programming at the PatersonGlobal Foods Institute,” says RRC President Stephanie Forsyth. “We look forward to the opportunities this partnership represents, and the economic opportunities we both will realize.”
Last November, the College entered into a similar agreement with the Institut Paul Bocuse Worldwide Alliance in Lyon, France, making RRC the only Canadian partner to be inducted.
Earlier this year, Culinary Arts students Alex Wong and Nicole Boudreau were chosen to be the first Canadians to take part in an intensive four-month training internship over the summer.