Savannah Technical College’s Culinary Institute of Savannah has established a partnership with the Lycée des Métiers Lautréamont through an agreement by the Academy of Toulouse in France to facilitate educational exchange for STC Baking and Pastry Arts students.
 
“We are delighted this partnership will offer elite Savannah Technical College students the opportunity to augment their culinary training in France,” said STC President Dr. Kathy Love. “We look forward to hosting French bakers and confectioners for Baking and Pastry Arts courses at the Culinary Institute of Savannah.”
 
The educational partnership includes student and faculty exchanges to enhance Baking and Pastry Arts training including hosting students and faculty, immersion training, mentor companies, educational research tutors and evaluation.
 
“This project provides an exchange between student bakers and confectioners, and between teachers, which further promotes the exchange of expertise,” said Lautréamont Headmaster Cyrille Courade.
 
In order for STC Baking and Pastry Arts students to qualify for selection, they must have a high grade point average and maintain exceptional classroom performance. Toulouse students will also take English as a Second Language classes at Savannah Technical College.
 
“France leads the way in regard to confectioner technique and products,” said STC Department Head Chef Jean Vendeville. “Flour is milled differently in France, so it is a slightly different product. Our students will also learn advanced techniques and new methods for both baking and pastry.”
 
Lautréamont has similar partnerships with institutions in Uruguay, Spain, Ireland, Italy and Portugal.