Colombian Partnerships Miami Dade College Luis Quijano Program Coordinator Office of International Education lquijano@mdc.edu
MIAMI DADE COLLEGE 165,000 ENROLLED STUDENTS 7 CAMPUSES 2 CENTERS 93% GRADUATE DEBT FREE 52% FIRST GENERATION COLLEGE STUDENTS HISPANICS: 71% BLACK NON- HISPANICS: 17% 45% BELOW POVERTY LEVEL 66% LOW INCOME 74% EMPLOYED 23% WORKING 40+ HOURS PER WEEK OVER 300 ACADEMIC PATHWAYS INCLUDING BACHELORS, ASSOCIATES, AND CERTIFICATE PROGRAMS 93.7% SHORT-TERM/SUMMER STUDY ABROAD PROGRAM
Competition #8: (Reto Tech SENA 2015) Culinary and Hospitality Trends: Innovation and Entrepreneurship
THE EXCHANGE 16 CULINARY & HOSPITALITY STUDENTS 2 FACULTY ONE WEEK NON-CREDIT BILINGUAL MIAMI DADE COLLEGE- MIAMI, FL CENTRO DE COMERCIO Y TURISMO- ARMENIA, COLOMBIA
WHAT WE DID? ARMENIA, COLOMBIA Visit to the National Coffee Park, The National Federation of Coffee Growers, various Coffee shops, local markets, Fondas, and rural hotels Visit to towns of Salento and Finlandia Academic Sessions: History, culture, and gastronomy of Quindío Techniques for ancestral culinary recipes New trends and challenges using typical gastronomic products of the region Barista and preparation of coffee-based drinks Cultural and gastronomic exchange Research and innovation of new products Regional lodging models Entrepreneurial Workshop [What I liked best was] Obtaining knowledge on culture, the interaction with teachers and students from different backgrounds, learning beliefs, values and morals. This will help not only know how to interact with the people in this particular culture but share it with others. Casonnie Ruiz-Leon, Miami Dade College
WHAT WE DID? MIAMI, FLORIDA Visit to Schnebly Redland s Winery and Brewery, Fruit and Spice Park, El Cielo restaurant by Juan Barrientos, various Hotels, restaurants, coffee shops, and farmers markets Visit to Miami Beach [South Beach], Wyndood Arts District, Bayside Marketplace, and Boat tour of Biscayne Bay Five-star dining experience at TUYO restaurant Academic Sessions: Molecular Gastronomy/ Modern Cooking Techniques Cheese making and beer brewing American Fast Food Preperation Safety & Sanitation Catering and Events Etiquette/ Table Setting Nutrition Entrepreneurial Workshop [Lo que mas me gusto es el] Encuentro de 2 culturas diferentes, aprendizaje y crecimiento personal y laboral, oportunidades para la creación de ideas innovadoras. - Yulieth Cristina Velez Gutierrez, SENA CCT
Best Practices Institutional Buy-In: President, Department Chair, Deans, Grant Writing Division Rural Destinations: do not shy away. Cost-effective and added additional benefit to the program Host-Country Logistics: third party agency used (Suministros del Quindio) Faculty Preparation: prepare faculty to be knowledgeable about your institution, relevant curriculum, and international student services Communication: with Embassy in Bogota, with Consulate in Miami Inclusion of Larger Student Audience: increase outreach by including a larger student audience Selection Process: feedback from both Institutions; Bilingual candidates Student Participation/ Teaching Style: allow peerto-peer teaching, experiential teaching, and highlight student successes Sustainability: not sophisticated but practical. Allow room for outcomes to occur organically Encourage Student Feedback: encourage students to share expectations and ideas
Challenges/ Lessons Learned Visa Process: Patience, Knowledge, Flexibility, and Preparation Work closely with Partners of the Americas and travel agency Language Barriers Accommodations Length of Program Fiscal Management: Recommended that you meet with College Finance Division to discuss foreign transactions
THE ROAD AHEAD Second round of exchanges with SENA-CCT Academic Articulation Agreement- Politécnico Internacional de Colombia
LUIS QUIJANO Miami Dade College Office of International Education Program Coordinator lquijano@mdc.edu