HTA School of Culinary Arts recently held their biggest graduation to date with 89 students graduating at the special event held at Montecasino.
The graduating students were representative of three different qualifications, being the School of Culinary Art two-year full-time programme, the chef foundation one-year full-time programme and the six-month full-time patisserie diploma programme.
The students who celebrated their graduation are said to have reached this point through commitment and perseverance – not only during their time at the school itself but also during their internships with various industry partners.
At the event, various special awards were given to students who made a lasting impression with their hard work and dedication, including the Director’s Awards which was bestowed to the students who achieved the highest combined theoretical and practical grades throughout their training. The two students who received the award were Claudia Padayachee for the Chef Foundation Programme and Devon Holman for the School of Culinary Art Programme.
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