Education
Today’s youth, tomorrow’s leaders. Since 2012, we worked with various culinary academies and hotel schools in Spain, Jordan, and the Netherlands providing guest lectures, health cuisine curriculums, and educational events.
Our founder holds a Hospitality Management degree specializing in Training & Development. His expertise led to collaborations with the Basque Culinary Center, Luminus Technical University College, the Royal Academy of Culinary Arts, the Hashemite University, Saxion University of Applied Sciences, and the Cas Spijkers Culinary Academy. Scroll down to learn more about our educational initiatives.
Guest Lecturer for the Basque Culinary Center
HIH founder Nico Dingemans was a guest lecturer for the specialization course “Gastronomy Tourism Experience Design” by the Basque Culinary Center. The theme for this class was From Farm to Fork & Culinary Tourism in the Middle East. Topics included the scope of culinary tourism, 7 steps From Farm to Fork methodology, culinary perspectives on the Middle East and the Arabian Peninsula, and an example of the design and outcome of one of our culinary familiarization trips in Jordan.
This is the first online course for designing unique experiences in gastronomy tourism comprising high-quality content including live masterclasses with experts in gastronomy tourism who share their experiences and expertise. Topics include planning & development of culinary routes, promoting culinary destinations, and experience management. Upon completion, students will be prepared to design and lead unique experiences that captivate travelers and contribute to the success of the gastronomy and tourism industry.
Students create Camel Cuisine
Three consecutive Mondays in November and December 2025 were dedicated to organizing Ships of the Desert Part II. The theme was “Heritage, Culinary innovation, Education, and Revitalization.” The end result was Camel Cuisine by Luminus.
On two Monday mornings, culinary students from Luminus Technical University College (LTUC) visited a camel farm in Amman with Camelera to connect with the source of their ingredients. On the third Monday, the students prepared a unique lunch menu featuring dishes made with camel milk, cheese, and meat. The event began with a reception at the School of Hospitality and Tourism at LTUC, where guests were welcomed with a camel milk drink, and a selection of four canapés. The four course menu (illustrated below) was served at Le Bistro, LTUC’s student-training restaurant. A true farm-to-fork story of Camel Cuisine in Jordan.
The primary goal is to improve the livelihoods of Bedouin communities by creating demand for local, healthy camel products in Jordan’s hospitality market while raising awareness of Jordan’s rich nomadic heritage. Our approach? Start with youth. Educating and engaging our future General Managers, Executive Chefs, Food and Beverage Directors, and Procurement Managers is essential for driving sustainable transformation.
News articles:
This event carries a meaningful message for Jordan and Jordanians to awaken our hidden heritage and culture and bring it back to the surface – Dr. Saaherah Malkawi, Head of the Hotels and Tourism Department at LTUC
Students modernize ancient superfood
To celebrate the opening of the 10th Khubeizeh Festival in the Jordan Valley, a special farm visit titled Green Valentine was held on February 14, 2025. This visit brought together students, chefs, agricultural experts, and members of the press to highlight the culinary rediscovery of Khubeizeh – also known as Common Mallow, or Malva Neglecta. Regarded as both food and medicine by various ancient cultures, Khubeizeh is a nutrient-rich leafy green packed with vitamins, trace minerals, and protein. The festival inspired students of the School of Hospitality & Tourism at Luminus Technical University College (LTUC) to transform this ancient superfood into a modern menu by creating seven international dishes featuring Kubeizeh.
By visiting local farms and festivals, educators encourage students to go “Back to the Roots” and (re)discover Jordan’s rich biodiversity. LTUC showed an excellent example of environmental stewardship and socioeconomic impact, while applying principles of health cuisine and responsible innovation.
3rd International Conference of Tourism Management & Heritage Conservation
The Hashemite University invited HIH to speak about Sustainable Culinary Tourism on 24 May 2023 at the 3rd International Conference of Tourism Management & Heritage Conservation, held under the Patronage of His Royal Highness Prince Hassan bin Talal.
Taking an educational approach, we presented “The Case for Embedding Sustainable Culinary Tourism in Jordan’s National Tourism Strategy” outlining the rationale for an 8-week Minor by HIH for Culinary Academies and Universities of Applied Sciences.
Our key message addressed an audience of educators and future tourism & hospitality leaders that Culinary Tourism is an essential solution for the future of tourism in the Kingdom. Connecting local value chains from-farm-to-fork while preserving culinary heritage and modernizing cuisine, brings multiple benefits to multiple sectors: agriculture, culture, and tourism.
Guest Lectures Good Food Module
In 2015, 2016, and 2017, we provided Health Cuisine guest lectures and lectured the module “Good Food” at the Hospitality Business School of Saxion University of Applied Sciences in Apeldoorn, the Netherlands. Both lectures focused on a new approach towards responsible Food & Beverage Management, and the role of the hospitality industry within the food value chain.
The theoretical part of Health Cuisine classes are the same for hotel management students and culinary students. It covers different perspectives on healthy food cultures in the East and the West, as well as examples of top chefs around the world and hotel best practices. The main focus for Bachelor’s students is on procurement and the challenges and opportunities of integrating sustainable healthy menus in food and beverage operations of hotels, catering companies, and restaurants.
In 2018, Saxion nominated HIH as “Industry Expert” panel member during the international dual re-accreditation (NVAO and THE-ICE) for two of the seven Dutch Hotel Management Programs.
Health Cuisine Classes & Events
In 2012, we dedicated 8 pages to the Cas Spijkers Culinary Academy in our book From Farm to Fork in Twente. We gave an assignment to three students to prepare a three-course Health Cuisine menu focused on seasonality, locality, artisanal cooking methods, and sustainability and featured their learning process in the book. This marked the beginning of Health Cuisine classes in 2013, 2014, and 2015.
The classes consisted of three elements: a theoretical introductory class to Health Cuisine, a semi-theoretical class in Event Planning, and the practical execution of a From Farm to Fork dinner event for 50 guests managed by the students. As an example of innovation in hospitality education, the Cas Spijkers Academy was the first educator in the Netherlands to integrate Health Cuisine in their curriculum.
The late Cas Spijkers was the first chef in the Netherlands to obtain two Michelin stars. In 2009, he founded the Cas Spijkers Academy preparing young talents for a career in the culinary top of the world.
Class of 2015
Cas Spijkers Academy Twente, April 2015 | Students prepared a health cuisine menu under the guidance of wellness chef René Staartjes.
Class of 2014
Cas Spijkers Academy Twente, March 2014 | CSA and HIH implemented the first Health Cuisine lessons in the Netherlands.
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