Educational Visit of Intercollege Culinary Arts Faculty to Athens
Specialised Training in Greek Viticulture, Oenology and Wine Tasting as Part of Erasmus+
From 19 to 21 August 2026, members of the academic and teaching staff of the Culinary Arts Programmes of Intercollege undertook an important educational visit to Greece, aimed at furthering their professional development and enriching their knowledge in the fields of viticulture, oenology, wine tasting, and wine and gastronomy pairing.
The educational activity was carried out within the framework of Erasmus+, providing participants with the opportunity to attend specialised training programmes at significant Greek wine destinations, focusing on both indigenous and international grape varieties.
During the three-day training programme, Intercollege faculty members had the opportunity to gain first-hand knowledge of modern viticultural and winemaking practices, visit vineyards and production facilities, and participate in organised wine tastings and sensory evaluation workshops.
At the same time, participants received training in wine evaluation techniques, laboratory analyses, quality control, and advanced wine-tasting methodologies. Particular emphasis was placed on the winemaking processes of white, rosé, and red wines, as well as ageing in oak barrels and amphorae. The programme also explored the influence of different types of wood on the development and characteristics of wine.
A special focus of the programme was professional wine tasting and the connection between wine and gastronomy, through practical food & wine pairing workshops.
Investing in Continuous Professional Development
The educational visit provided an important opportunity for the exchange of knowledge and best practices with professionals from the Greek wine and gastronomy sectors, while also strengthening Intercollege’s international cooperation and networking with educational and industry professionals.
Through experiential learning in authentic viticultural and winemaking environments, participants enhanced their professional and pedagogical skills, acquiring up-to-date knowledge that they can transfer to their students.
The activity forms part of Intercollege’s long-standing commitment to the continuous professional development of its academic and teaching staff, international cooperation, and the connection of education with the evolving needs of the labour market.
The utilisation of international mobility and training opportunities through Erasmus+ contributes significantly to enhancing the educational experience and developing modern, practically oriented Culinary Arts Programmes.
As part of their educational visit, members of the academic and teaching staff of Intercollege’s Culinary Arts Programmes also had the opportunity to visit “Dinas eat real”, Chef Dina Nikolaou’s innovative approach to the concept of comfort food. Chef Dina Nikolaou is the Ambassador of Intercollege’s Culinary Arts Programmes.
The delegation enjoyed complete meals in their most delicious form, prepared using healthier cooking methods and featuring carefully selected, authentic ingredients and unique combinations of flavours.
30 Years of Culinary Arts Education
This educational initiative is particularly significant as the Culinary Arts Programmes of Intercollege celebrate 30 years of presence and contribution to professional and higher education this year.
With a consistent focus on quality, practical education, innovation, and strong links with the professional world, Intercollege continues to invest in both its students and educators, creating new opportunities for learning, professional development, and international collaboration.
Intercollege – 30 years of shaping the future of Culinary Arts.
