15 Joviat’s Culinary Management Degree students will create desserts with Muntanyola cheeses

The group of hospitality students has already made their first visit to the AMPANS cheese factory, located the Urpina farm.

We received a very exciting visit to the Urpina farm. Fifteen students from the Culinary Management Degree at the Joviat Hospitality School have spent a morning tasting and learning with the professionals of the Muntanyola cheese factory.

Joviat School and AMPANS Foundation are starting a new educational and solidarity challenge together. The two organizations come together in an initiative born to promote values and social projects, but also to promote the role of young people in innovation in haute cuisine.
The future chefs and directors have accepted the challenge of creating a sweet recipe that has the different varieties of Muntanyola cheese as the main ingredient.

The 15 students have already made the first contact with the product they will work on. This Thursday, as part of the Gastronomic Forum, they visited the Urpina farm, where the Muntanyola cheese factory is based and where they were able to observe the cheese-making process: from obtaining goat’s milk to the packaging of the final products.

In this visit, the students were also able to get to know a business model based on Social Responsibility, an essential part of one of the AMPANS projects that create employment opportunities for people with disabilities.

The Joviat – AMPANS recipe creation will be the first of many experiences.
The students will work at the cheese factory in small groups, being an active part of the production process, and will have 2 months to deliver the recipe which will be presented at a closing event.