The lecturers have abundant practical experience, which they bring into the classroom during lessons. The cookery, combine theory with hands-on practice and prepare many delicious dishes together with our fellow students. By collaborating closely with others, you also learn a great deal from each other.
Student Story Jessica
My name is Jessica, I am 23 years old and from Maarheeze. I’m currently in my third year studying Food Innovation at HAS in Venlo.
I chose this degree programme because my interest in food has grown over the years, and I wanted to learn more about nutrition and the process of product development.
What do you enjoy most about studying at HAS?
The lecturers have extensive practical experience and integrate this into their teaching methods.
What have you learned during your studies?
Throughout my studies, I have learned that it is OK to make mistakes. I am a perfectionist and always want to get everything right immediately, but you’re still in the learning phase during your studies, so making mistakes is absolutely fine. The supportive atmosphere at the school has taken away my fear of making errors.
Has anything gone wrong at times? What did you find challenging?
Things don’t always go to plan in cookery classes. Some dishes failed. At that time, you need to think quickly and come up with a new recipe using only the ingredients you have on hand. I’ve never really enjoyed giving presentations, but during the study you have to do this on a regular basis. Thanks to the lessons and projects we’ve done with businesses, I’ve gradually improved and now find presenting much less daunting. As a promotional student for HAS, I regularly speak in front of classes and groups—which I enjoy very much— and each time I present, I get more practice and become more confident. I would never have done that at the start of my studies!
