Bakers Journal

Centennial College students attend InterSICOP and discover food trends in Spain

March 1, 2024
By Bakers Journal

Photo: Carlo Lazzarino

Toronto – A group of students and instructors in Centennial College’s baking and pastry program took part in an exciting trip to the InterSICOP Conference in Madrid, Spain, in February.

The industry event focused on bakery, pastry, ice cream, coffee and innovative equipment.

The Faculty-led International Program (FLIP) gives students a chance to represent Centennial College on the world stage and broaden their understanding of the food-service industry and see first hand the latest innovations in culinary equipment and machinery.

Highlights include food tastings, a bean-to-bar chocolate experience with KAICAO, food stall/market tours, tourism and sightseeing activities, a day trip to Toledo and professional networking opportunities.

“Spain is an unbelievable country, rich with history, food and forward with their techniques and technology while also highlighting their local ingredients. Our baking students enjoyed every detail of the itinerary,” said Demi Meneses, Chef Professor of the Centennial’s baking and pastry arts program Work Integrated Learning Coordinator.

Meneses described a bean-to-bar chocolate experience with KAICAO as the highlight of the trip and a relevant learning experience for the students. They engaged in a chocolate factory, delighted their senses, smelled and tasting the roasted cacao beans and engaged in learning a new technique of crystallizing chocolate.
Students will introduce their new innovative knowledge and develop a 10-course tasting menu in April.

See photo highlights below and look for a more in-depth feature on this trip of a lifetime!

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