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8th July, 2010
EKGS Culinary Institute Holds Graduation
The EKGS Culinary Institute has held its 23rd Graduation Ceremony in Accra last week.
It was under the theme; “meeting International Standards – Ghana’s Culinary Industry in Perspective.
Mrs. Efua Goode-Arthur, the Director of the Institute, used the occasion to announce that the institute has acquired the franchise to train students in Wilton Method of Cake Decoration.
“The forthcoming introduction of this method of cake making ties in with our desire to internationalise our method and training” she said.
She said the Wilton Method of Cake decoration is well known and internationally recognized all over the world “therefore the granting of the franchise exemplifies the quality of training we have always stood by over the years.
Mrs. Goode-Arthur said the introduction of the course was in line with the institute’s vision of blending old methods of doing things with the new, “so that new trends can come up to make the end product better and more acceptable any where.”
She said, if no country can be an island, then it must be equally true that no institute can be an island, “therefore it is very necessary that the skills we inculcate in our students are given international flavour to enable the beneficiaries to fit everywhere and be able to satisfy cosmopolitan tastes and markets.”
“Therein lies the importance of the Wilton Certificate that we have introduced at EKGS so that prospective students will take advantage of it to improve themselves,” she said.
Mrs. Goode-Arthur said since the institute is doing all it can to expose the students to international trends, the government too can help by extending credit on soft terms, facilitating international exchange programmes and ensuring that contracts for culinary service are given to locals.
She said beginning from next academic year, the institute will grant scholarships to two needy students per batch saying, “it will run alongside other advantages in our operations such as flexible payment terms, sale of equipment and materials to students on credit terms, among others.
“We also intend to recommend some of our students to internship and attachment with leading hospitality organisations in the country,” she said.
Mrs. Goode-Arthur said since setting up of business after training is a major challenge, the institute has decided to extend credit facilities to them for the purchase of start-up tools and equipment alongside giving them tit-bits on how to run their burinsess.
She cautioned the students to refrain from using sub-standard tools in their desire to embark on business since fake equipment, apart from giving undesirable results can also affect taste enough to harm consumers.
It was under the theme; “meeting International Standards – Ghana’s Culinary Industry in Perspective.
Mrs. Efua Goode-Arthur, the Director of the Institute, used the occasion to announce that the institute has acquired the franchise to train students in Wilton Method of Cake Decoration.
“The forthcoming introduction of this method of cake making ties in with our desire to internationalise our method and training” she said.
She said the Wilton Method of Cake decoration is well known and internationally recognized all over the world “therefore the granting of the franchise exemplifies the quality of training we have always stood by over the years.
Mrs. Goode-Arthur said the introduction of the course was in line with the institute’s vision of blending old methods of doing things with the new, “so that new trends can come up to make the end product better and more acceptable any where.”
She said, if no country can be an island, then it must be equally true that no institute can be an island, “therefore it is very necessary that the skills we inculcate in our students are given international flavour to enable the beneficiaries to fit everywhere and be able to satisfy cosmopolitan tastes and markets.”
“Therein lies the importance of the Wilton Certificate that we have introduced at EKGS so that prospective students will take advantage of it to improve themselves,” she said.
Mrs. Goode-Arthur said since the institute is doing all it can to expose the students to international trends, the government too can help by extending credit on soft terms, facilitating international exchange programmes and ensuring that contracts for culinary service are given to locals.
She said beginning from next academic year, the institute will grant scholarships to two needy students per batch saying, “it will run alongside other advantages in our operations such as flexible payment terms, sale of equipment and materials to students on credit terms, among others.
“We also intend to recommend some of our students to internship and attachment with leading hospitality organisations in the country,” she said.
Mrs. Goode-Arthur said since setting up of business after training is a major challenge, the institute has decided to extend credit facilities to them for the purchase of start-up tools and equipment alongside giving them tit-bits on how to run their burinsess.
She cautioned the students to refrain from using sub-standard tools in their desire to embark on business since fake equipment, apart from giving undesirable results can also affect taste enough to harm consumers.
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