InternationalNon catégoriséStrasbourg-Europe
15 Sep 2026
đ«đ·âïž From June 1 to 25, 2026, Icam Strasbourg-Europe welcomed 18 Filipino students from Ateneo de Manila University to its campus for a one-of-a-kind summer school program. Over the course of four weeks, these students pursuing a BS Restaurant entrepreneurship program participated in a unique program combining industrial engineering and hotel management.
This innovative program, born out of a partnership between Icam and Ateneo de Manila University, had an ambitious goal: to teach bachelorâs students in restaurant entrepreneurship program drawn from industrial engineering, with a view to adapting them to their future careers in the service sector. These young international students enthusiastically rose to the challenge, delighted to discover new management approaches while immersing themselves in our magnificent French culture.
At the crossroads of expertise
Throughout these four weeks, the students alternated between theoretical classes, hands-on workshops, and educational field trips. In particular, they were introduced to the principles of process optimization, flow management, and continuous improvement, key tools in industry that are equally relevant in the hospitality and food service sectors.
The experience was also cultural: immersion in everyday French life, culinary discoveries, and interactions with local students, all of which contributed to making this Summer School a rewarding adventure on both a personal and professional level.
A full-scale practical application
Designed as a true final exam, this experience allowed them to put into practice all the skills they had acquired during the Summer School: managing workflow in the kitchen, team coordination, meeting deadlines, quality of service, and attention to the customer experience.
New this year: the students had the opportunity to spend an entire day in the kitchen at Lycée Charles de Foucauld preparing for the big final exam the next day! There, they cooked up some delicious French dishes.
To wrap up the program in style, they were able to provide a full service, from the kitchen to the dining room, under real-world conditions, at the high schoolâs training restaurant in Schiltigheim. Designed as a true final exam, this experience allowed them to put into practice all the skills they acquired during the Summer School: managing workflow in the kitchen, coordinating the team, meeting deadlines, delivering quality service, and focusing on the customer experience.
