Culinary and Baking Students Take Their Skills Global with Study Abroad Trip to Italy and France
HLOs: 
On May 15, students from the Culinary Management, Culinary Skills, and Baking and Pastry Arts Management programs embarked on a highly anticipated and short-term study abroad trip to Italy and France. Guided by Professors Chef Simon Stenekes and Chef Daniel Gonzalez, the group participated in a comprehensive 16-day culinary journey through key regions known for their food, pastry, and wine traditions. The itinerary featured immersive workshops, guided tastings, walking tours, and in-depth visits to vineyards, farms, and artisanal production sites. This experiential learning opportunity enriched students’ academic development and provided valuable insight into European gastronomic practices and cultural heritage.
The culinary exploration began in Rome, where students took part in a walking tour of the city’s historic and cultural landmarks, concluding with a traditional Roman feast. Regional specialties such as supplì, pizza alla romana, tonnarelli carbonara, cacio e pepe, veal saltimbocca, and classic tiramisu offered an authentic introduction to Roman cuisine. The journey continued north to Grosseto, where students visited a sustainable buffalo milk cheese producer. There, they toured the farm, met the buffalo herd, observed the mozzarella-making process, and participated in a hands-on workshop creating their own primosale di bufala.
In Florence, with a stop in Montalcino at Banfi, the largest contiguous vineyard in Europe, students toured an expansive wine-aging cave and participated in a private tasting in a medieval castle. The group also explored olive oil production through guided tastings and spent a day with renowned gelato master Vetulio Bondi, crafting four unique flavours. At Florence University of the Arts – Apicius, students engaged in a practical pastry lab, preparing three traditional Tuscan pastries.
The Parma portion of the trip included day excursions that deepened students’ understanding of northern Italian cuisine. Highlights included a visit to a centuries-old water-powered rice mill, tastings of regional risotto, and an introduction to D.O.P. certification processes for prosciutto di parma, aceto balsamico tradizionale di modena, and parmigiano reggiano, capped by a tour of an awe-inspiring cheese cave.
The final leg of the journey took place in Lyon, France, where students explored the roots of French and Lyonnaise gastronomy. Experiences included a tasting tour at the famed Les Halles de Lyon, Paul Bocuse and a hands-on cooking class at the prestigious Institut Lyfe Paul Bocuse. There, students prepared a three-course meal based on signature recipes from the legendary “Pope of Lyonnaise Gastronomy,” Monsieur Paul Bocuse.
This immersive experience was rich with culinary excellence, cross-cultural engagement, and hands-on learning. Upon their return to Canada, students brought with them newly acquired practical skills, broadened global perspectives, and made lasting international friendships, firmly positioning them on the path to becoming globally competent and culturally aware professionals.
Apply to these programs