EKGS graduates to create own cake designs soon
One hundred and fifteen women have graduated from the EKGS Culinary Institute in Accra.
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The young women graduated, together with five male colleagues, after they have acquired professional skills in cake making and decorating, balloon, ribbon and floral decor art, cookery and pastry arts. All the courses took six months to complete.
The Deputy Minister of Tourism, Culture and Creative Arts, Ms Dzifa Gomashie, who was the guest speaker at the event, challenged the graduating class to use the knowledge acquired over the period while going through training to sustain the growth of the hospitality sector as well as the institute which trained them.
She said the relevance of the graduating students in the sustenance drive of the industry was paramount and, therefore, they needed to continue updating themselves in new trends and discover new ways of doing things.
“Situate what you have learnt in your culture and find new ways in preserving food. Join associations in the industry which would impact positively on your work,” Ms Gomashie told the 30th graduating class of the EKGS Culinary Institute at their graduating ceremony which was held last weekend.
It was on the theme: ‘15 Years in the culinary industry-the impact of EKGS so far.’
The Director of the Institute, Mrs Efua Goode-Obeng Kyei, said: “the terrain which the EKGS finds itself is rough, difficult and very competitive. On a daily basis, institutes similar to ours are established. While the prices of the tools we use in our day-to-day activities go up, not to talk about the cedi-dollar exchange rate, we contend with items that have to be obtained from outside.”
Mrs Goode-Obeng Kyei said in spite of that and many other challenges, the institute had survived and was growing from strength to strength.
She announced that the 30th graduation class marked the 15th anniversary of the institute and had turned out an average of 200 students every year.
The director of the EKGS said the institute had over the years made significant impact on the culinary sub-sector “because our graduates are all over the place carrying out their duties to themselves and to mother Ghana.”
Mrs Goode-Obeng Kyei emphasised her appeal to the government to subsidise the tools and equipment used in the sector for the beginners and new graduates to setup and, subsequently, absorb many of the Ghanaian youth for training and subsequent employment.
According to Mrs Goode-Obeng Kyei, the EKGS will soon introduce an orientation programme, dubbed: ‘Creative hour- new syllabus,’ that will help students of the institute to come out with their own creative designs, instead of copying what was already in the system.
