The lecturers have abundant practical experience, which they bring into the classroom during lessons. In cooking classes, you combine theory with hands-on practice and prepare many delicious dishes together with your fellow students. By collaborating closely with others, you also learn a great deal from each other.
Student Story Jessica
I’m Jessica, 23 years old, from Maarheeze. I’m currently in my third year of studying Food Innovation at HAS in Venlo.
I chose this degree because my interest in food has only 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, which they integrate into their teaching
What have you really learned during your studies?
Throughout my studies, I have truly learned that making mistakes is allowed. 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 made me unafraid of making errors.
What has gone wrong at times? What did you find challenging?
In cooking classes, things don’t always go to plan. Some dishes have failed. In those moments, you need to think quickly and come up with a new recipe using only the ingredients you have on hand. I’ve also never been someone who enjoyed presenting, but during my studies you must present regularly. 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 truly had never done that at the start of my studies.
