Slavonian Confectioners Trained Up at Famous Paris Le Cordon Bleu

Lauren Simmonds

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As Poslovni Dnevnik/Marta Duic writes, the Regional Centre of Competence (RCK) of the Hospitality and Tourism School from the Eastern Croatian City of Osijek is now richer for six Slavonian confectioners and chefs who underwent a seven-week training at the aforementioned institution.

The training in question was realised within the project activity of the RCK Catering and Tourism School from Osijek in the project VirtuOS – the establishment of the RCC in the tourism and catering sector, which is financed by funds from both the European Union (EU) and the Croatian state budget.

Ivan Kelava and Damir Abramic, teachers of cooking at the Osijek Catering and Tourism School, Robert Batrac, mentor to students from Hotel Osijek and Ruzica Sosic, Dunja Culjak and Sasa Beslic, confectionery teachers from the partner Vinkovci Secondary Vocational School, received this specialist French training and education.

At the academy, the group of Slavonian confectioners and chefs had the opportunity to learn from renowned French chefs who had gained their experience and vast knowledge in world-famous Michelin-starred restaurants. This newly acquired knowledge from the French capital of Paris will be passed on by Croatian teachers to their colleagues, used when teaching students, and also in creating new curricula and programmes.

Namely, the Osijek RCC points out that the training of their teachers and mentors is the cornerstone and foundation of quality education and the promotion of this sort of profession.

The establishment of the Regional Competence Centre will improve vocational education in the tourism and hospitality sector in Croatia, and grants of 95,673,388.62 kuna from the European Regional Development Fund and the European Social Fund have been provided for the involved projects.

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