ATU students showcase culinary heritage at ‘Taste of Africa’

Accra Technical University (ATU) recently celebrated the richness of African cuisine through a vibrant culinary exhibition titled "Taste of Africa." Organized by Evening Level 300 Group I students from the Department of Hotel, Catering and Institutional Management, the event provided a platform for students to demonstrate their practical skills and showcase the continent's diverse food heritage.

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This is the essence of technical and vocational education. You have taken theory and translated it into practice in a very professional manner.

The exhibition featured an impressive array of traditional dishes from across Africa, including Ghanaian jollof rice with goat meat, Ivorian attiéké with grilled fish, Nigerian moin moin, Ethiopian doro wat, Ugandan luwombo, Kenyan nyama choma, Egyptian ta'meya and falafel, Moroccan seafood, and Senegalese fish balls. Students prepared and presented these dishes on platters, offering explanations about their origins, nutritional value, and cultural significance.

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Go out there and preach what you have learnt. Let the public know that ATU is training competent graduates who are proud of our African identity and can compete on the global market.

This event was a key part of the students' practical assessment, designed to build their competencies in food preparation, presentation, customer service, and event management. Faculty, industry professionals, and fellow students sampled the offerings and commended the students for their professionalism and creativity.

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We have the facilities, the expertise and the commitment to nurture students for the needed market in this country. ‘Taste of Africa’ is proof that our students are ready for industry.

ATU Vice-Chancellor Prof. Amevi Acakpovi praised the students, calling the exhibition a "practical demonstration of the skills acquired in the classroom." He urged them to act as ambassadors for the university and promote Africa's culinary heritage globally. Lynda Dede Graham, Head of the Department, lauded the students' teamwork and creativity, assuring stakeholders of the department's commitment to training competent graduates for the hospitality industry. Prof. Kobby Mensah of the Ghana Tourism Development Company also lauded the initiative, emphasizing the role of local cuisine in driving tourism and job creation.

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Promoting local cuisine was key to tourism growth and job creation.