Of bratwurst and roulades: A culinary internship programme at the training centre of the South Thuringia Chamber of Crafts BTZ Rohr as part of the WiSoUSA project
Guest article by Astrid Friedrich, HWK Südthüringen
In autumn 2023, we were able to welcome our partners from Tennessee, with whom we are working as part of WiSoUSA, to our training campus for the second time in 2023. Following the study visit in June 2023, two trainees from the butchery programme at Walters State Community College (WSCC) took part in the eagerly awaited culinary internship programme in Thuringia. The second part of the group consisted of colleagues from WSCC and the organisation TnCIS (The Tennessee Consortium for International Studies), who at the same time familiarised themselves with the conditions in southern Thuringia for further cooperation projects. During these days, the project partners not only explored the delicious culinary traditions of the region, but also gained in-depth insights into the German education system and the work of the South Thuringia Chamber of Crafts. This educational visit was financed by the WSCC and TnCIS’s own funds, which demonstrates the great interest of the partners in Tennessee in the German dual training system.
A local entrepreneur not only offered us cosy accommodation at the Hotel Distelhof, in Dillstädt for our American guests, but also insights into Thuringian cuisine and the opportunity for the two trainees to experience a day’s work experience in a “real” German work situation. It was only appropriate that the group travelled during the Oktoberfest season. We were therefore able to use the weekend of arrival to offer a historical city tour in Erfurt as well as visit the Oktoberfest.