Creation of a practical garden at primary school

Creation of a practical garden at primary school

In recent months at the primary school, a project to create educational, fun and ecological vegetable gardens has emerged in co-creation with teachers from the agroecology school.

This project aims to raise students’ awareness of ecology and the environment, while introducing them in a fun way to simple market gardening practices. Through these gardens and vegetable patches that children draw and design accompanied by their teachers, they can experiment, learn and express themselves at the same time.

Tang Meanrith and bayon school
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pastry school orientation

Some educational spaces are designed geometrically and are accompanied by small signs giving the names of shapes in English and Khmer. Learning combines geometry, gardening and language learning, all in a fun way.

These vegetable gardens also aim to supply part of the canteen’s needs. The children therefore find on their plates the vegetables that they have planted, seen growing and harvested. The soups are composed of eggplants, beans, salads, rice, aromatic herbs and a mushroom greenhouse, enough to offer healthy and balanced meals during meals.

Tang Meanrith and bayon school
orientation event bayon school
End of school year for the Agroecology & Pastry School

End of school year for the Agroecology & Pastry School

After a year of learning agroecology and pastry skills, and a 4-month internship, our students are heading into the professional world.
Looking back, from September to mid-December, students did practical internships to apply what they learned. This gave them valuable skills for their future jobs.

Students explored different areas – some worked on farms with animals, while others focused on growing peppers or gardening. Pastry students did internships in hotels and restaurants.

Many students chose to do their internships in places like Phnom Penh, Siem Reap, Battambang, and Kampot, broadening their horizons.

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pastry school orientation

“I’m Loeu Sameng, 20, from Rotanah Kiri, a third-year student at the School of Agroecology at Bayon Education and Development.
In my one-year study, I learned food processing, breeding, and husbandry. My 3-month internship on a cattle farm in Kandal gave me new skills in working with cows, teamwork, leadership, and marketing. Thanks to the School of Agroecology and Bayon Education Development!”

Tang Meanrith and bayon school
orientation event bayon school
pastry school orientation

After the internship, students presented reports to a jury of teachers and professionals. Then, at the diploma ceremony, 20 students from the class of 2023 proudly received their agroecology and pastry diplomas.

We wish them all the best in their next adventure!

A week dedicated to the art of pastry with the visit of Chef Fabrice Prochasson!

A week dedicated to the art of pastry with the visit of Chef Fabrice Prochasson!

From December 11 to 18, the Pastry School had the privilege of once again welcoming Chef Fabrice Prochasson, sponsor of the 2023 class of students.

Fabrice Prochasson, Meilleur Ouvrier de France in 1993 and Director of innovation and partnerships at Coup de Pates (www.coupdepates.fr), supports the school each year by training our 20 students and our teaching teams for a week in techniques exceptional in the profession.

This week took place with three major events: the creation of the lemon pistachio flavored Christmas log, the graduation of the students from the Pastry School, and a cocktail at the end of the week entitled “Sweet Celebration: A Culinary Showcase of Macaron Spirit.”

Tang Meanrith and bayon school
orientation event bayon school
pastry school orientation

The lemon pistachio flavored log is a solidarity recipe imagined by Fabrice Prochasson, co-signed with Sokhoeurn Morn, pastry chef at the Pastry School. This week was an opportunity to perfect it with the students in order to offer it for sale for the end of year celebrations at the Coffee Shop. Good news, if you are in France, you will also have the opportunity to taste it, because “Coup de Pates” will also market it.

Tang Meanrith and bayon school
orientation event bayon school
pastry school orientation

In the middle of the week, the 20 students were awarded not one, but two diplomas! The first delivered by Chef Fabrice Prochasson to congratulate the young girls for their professional work and their diligence. The second diploma was awarded by TDSO, an association which trained our students in learning the English language.

Tang Meanrith and bayon school
orientation event bayon school
pastry school orientation

In order to present the work carried out during this week, we organized a cocktail at the end of the week, “Sweet Celebration: A Culinary Showcase of Macaron Spirit”, in the presence of our partners, clients and friends of the Bayon school. Our guests were able to enjoy original macaroon recipes, savory canapes and the famous lemon pistachio log, all in a very pleasant atmosphere in the Coffee Shop garden.

First edition of the Bayon Pastry Short Courses: A success to enjoy!

First edition of the Bayon Pastry Short Courses: A success to enjoy!

Dear Friends and Food Lovers,

It is with great joy that we share with you the delectable and memorable moments of the first edition of the Bayon Pastry Courses.
Throughout the month of June, our school opened its doors wide to welcome eight passionate participants. At the heart of this culinary adventure, succulent fruit pies, exquisite toppings, creamy pastry creams, as well as divinely delicious cookies and cakes, were the stars of six gourmet Saturdays.

Expertly guided by Sokhoeurn, our dedicated pastry school director, and Sreynoeng, our energetic junior instructor, each participant was immersed in the fascinating world of pastry. Our professional laboratory has been transformed into a space of discovery and creativity where each gesture, each mixture and each taste are harmoniously blended.

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cours de patisserie bayon
bayon patisserie

However, the success of these courses does not stop at the acquisition of culinary skills. Each registration contributes significantly to the support of training for our students within the pastry school. Thus, each delicacy savored in class becomes a concrete step towards the autonomy and education of our future pastry chefs.

The warm and enthusiastic feedback from our participants is living proof of the impact of this experience. Sopheak, one of the participants, shares her feelings.

The courses opened the doors to an exciting universe for me. Not only did I learn pastry techniques, but I also found a community of enthusiasts. Knowing that our commitment directly supports the students of the pastry school is a source of pride.

The courses opened the doors to an exciting universe for me. Not only did I learn pastry techniques, but I also found a community of enthusiasts. Knowing that our commitment directly supports the students of the pastry school is a source of pride.

The first edition of the Bayon Pastry Courses created a momentum that continues to grow. We express our deepest gratitude to everyone who has contributed to this success, as your support goes beyond the classroom and directly touches the lives and education of our future pastry chefs.

In conclusion, we would like to warmly thank all the participants and pastry lovers who made this first edition unforgettable. We invite you to join our mission, to share the passion for pastry and to invest in the education of future generations.

With infinite gratitude and greedy anticipation of what is to come,

The Bayon Pastry Course team

Brilliant achievement in the secondary orientation event: sailing excellently into the future!

Brilliant achievement in the secondary orientation event: sailing excellently into the future!

On August 13, 2023, at the eminent VANDA Institute in Siem Reap, we had the honor of welcoming His Excellency Kol Peng Vadhana, the Under Secretary of State in the Ministry of Education, as well as representatives from 8 prestigious universities and renowned professional training institutions in Siem Reap.

The orientation theme, “Charting Paths, Enriching Excellence: Navigating Preparedness and Exploring Opportunities,” beautifully encapsulates the essence of the event.

An engaging symposium unfolded, providing students with an invaluable opportunity to learn, dream and interact with diverse attendees. His Excellency Kol Peng Vadhana and Tang Meanrith, both eminent speakers, inspired the students with their thoughts on motivation and ambition.

This event presented itself as a remarkable gateway for students to explore their educational paths, make informed decisions about their future studies and forge links with renowned institutions.

Even students from the School of Pastry and Agroecology got excited by joining the event, showcasing their educational paths to their high school peers.

Tang Meanrith and bayon school
orientation event bayon school
pastry school orientation