Continuing Education: Tantalizing the Taste Buds 101

Picture it: you are sitting in the lush garden of a quaint cottage, listening to the waves of the Mediterranean lapping against the shore in sunny southern France. Suddenly, your taste buds come alive with a sip of the full-bodied French merlot and bite of the coq au vin you have been learning about in class. Is this a real course? It sure is…

With an aging population that is growing at a rapid rate, the influx of immigrants and the prominence of women in the workplace, there has been increase in participation in continuing education courses in the last decade. Not only is the competition rising in the workplace, as more employees vie for the few coveted full-time positions, competition is also rife among institutions offering the continuing education courses.

As workers look to potential educators to upgrade their skills and put them in a key position to move up the corporate ladder, thousands of educational organizations on the market are being pushed to the limits to offer new and unique alternatives to the traditional classroom setting. Gone are the days of sitting in a classroom pouring over books and learning for learning’s sake. Today, schools are going to great lengths to combine traditional book learning, practical experience in an enjoyable setting that will appeal to the public’s need to squeeze life-long learning opportunities into their already hectic schedules.

Eva Kuhnle and Martine Lessault are two educators who have succeeded in mastering just that. Unlike the traditional foreign language schools that have infiltrated the market in the last decade, Kuhnle and Lessault’s International Fine Dining, Wine and French Language institute in southern France offers an environment for short-term intensive learning that appeals to all the senses.

Located in the picturesque Languedoc-Rousillon region of southern France, Gastronomicom opened its doors in January and boasts first-rate courses, experienced instructors and top-notch facilities. They have augmented their traditional lessons, however, with weekly cooking demonstrations, wine tastings, guest speakers and 3 pre-arranged trips through France and Spain to put their classroom learning to the test.

The school offers three-month courses covering various aspects of French food, wine and language. The courses that deal directly with food and wine also offer the practical information of the business aspects of running a wine cellar or managing a restaurant, including tips on sales, marketing and staff recruitment.

Laura Wood, Senior Education Consultant at Globetrotters Education Consulting Inc., believes that the atmosphere of the new school will capture the interest of both industry professionals and those with a casual interest in food and wine. “Successful students of Gastronomicom receive certificates at the end of the course, so the classes are serious enough to be useful for those in the hospitality industry but include enough related extra-curricular activities that someone could enjoy their summer vacation there.”

As a representative of the school in North America, Wood says that the Gastronomicom courses have garnered a great deal of interest in the past 3 months. When asked about the reasons for this sudden interest, Wood explains that her clients appreciate the combination of services, experience and extras. “My clients tell me they are attracted by the hands-on nature of the lessons, the 3 weekend trips and experience of the instructors and guest speakers.”

Students who wish to extend their stay can enroll in the school’s internship program, which places participants in luxury hotels and restaurants in France. Earning a stipend along with room and board for the 5-month positions means that students can afford to spend more time gaining the international practical experience that most of Wood’s customers seek.

“Life is so hectic in today’s society, that people want to make every moment count,” says Wood. “Continuing education courses, like those offered at Gastronomicom, give people the chance to learn and enjoy a vacation at the same time.” Whether it is cooking and tasting wine in southern France or improving your presentation skills, Wood says that there are thousands of opportunities to upgrade your skills and become more competitive in the job market.

For information about the Gastronomicom course or other continuing education opportunities, contact Laura Wood at Globetrotters Education Consulting Inc. at 416-565-4420 or look at the Globetrotters website at www.globetrotterseducation.ca.