Enter here if you are looking for careers linked to tourism and with high demand
If you finished school and you are passionate about tourism, hospitality or gastronomy, Cenfotur may be the right place to study a short career but with high chances of getting a job when you finish your studies.
This is what Andean Agency Madeleine Burns, director of Cenfotur (an institution that belongs to the Ministry of Foreign Trade and Tourism), pointed out to the fact that the level of employability of graduates reaches 95 percent.
Burns explained that on July 6 will be the closing of registration to study some of the four races
Hotel Management, Tourism Administration, Official Guide of Tourism and Peruvian Cuisine and that July 7 will be an admission.
He indicated that the high percentage of employability is due to the fact that the institution develops curricular meshes with the help of the private sector, teachers and former students who are working. “The teachings are renewed to respond to the market trend. The tourism market is constantly evolving. “
“The kids come out with the knowledge and ability to face situations. The professional of Cenfotur is ‘all-terrain’. The attitude toward work is the most important and I think that is what employees value more and more of the young graduates, “he said .
In the Face Live of the “Educational Tuesdays”, Andina visited the different environments where the workshops are taught, such as the restaurant, the cocktail bar for wine tasting, house kiping (room service) and the kitchen, where the students are trained for the optimal attention of the public. Even students participate in workshops on psycho-pedagogy and dance.
Professor Felipe del Campo explained that the attention in a restaurant “is not simple” and that is why students are prepared to the smallest detail. “I have had the satisfaction of seeing students from our institution in Dubai, Japan, Russia, the United States, and other parts of the world.”
In the cooking class, Professor Francisco Lozano indicated that from the first cycle students are trained in basic culinary techniques, but also order the work area, good cooking practices, temperature control, and so on. He said students from other countries who want to learn about Peruvian gastronomy also come to Cenfotur.
Finally, Madeleine Burns indicated that the preparation of the official tour guide is important and that today more guides are needed, but there are not many. “It has to be handled professionally, they must be able to tell the true story of the country, they are the ambassadors, our first face.”
He invited the general public to participate in the short workshops that Cenfotur offers to learn, for example, basic questions of Peruvian cuisine. “There are people who even come to these workshops and then they are encouraged to study because there is no age limit.”