Culinary Arts

On Tuesday, March 1, 2022, the Faculty of Tourism and Hotel Management launched a series of virtual sessions adopted by the Faculty according to the Collaborative Online International Learning (COIL) strategy. During the sessions, Chef. Kevin Abangan prepared one of the traditional dishes of Cayman Islands, which is a west Caribbean island. These sessions came in the context of the Faculty’s endeavors to provide the students with practical skills on the international level in line with the requirements of the labor market.