首期韩国庆北专门大学中餐培训班在我校圆满结束

The first Chinese cuisine training course at Gyeongbuk University in South Korea has successfully concluded at our university

On July 11th, the one week Chinese cuisine training for students from the Hotel and Catering Department of Gyeongbuk University in South Korea, organized by our school, was successfully concluded. The graduation ceremony was held at the Culinary Academy Training Center. Professor Huang Yinjing from Gyeongbuk University in South Korea, Deputy Secretary of the Party Committee Liu Yu, relevant officials from the International College and Culinary College, and participating students attended the graduation ceremony.

Our school attaches great importance to and carefully prepares the training undertaking work, and determines the training content in combination with the needs of Korean students and the characteristics of Cantonese cuisine, covering courses such as Cantonese cuisine preparation, Tonic Diet stew, Chinese pastries, and special snacks. The course adopts the teaching mode of "Chinese+Cantonese cuisine master skills", which not only teaches students Cantonese cuisine skills, but also integrates Cantonese cuisine catering culture.  

At the graduation ceremony, Liu Yu, on behalf of the school, presented souvenirs to Gyeongbuk University in South Korea and presented graduation certificates and souvenirs to the students. He stated that food knows no borders, and Chinese cuisine is not only loved by people from all over the world, but also an important channel for spreading Chinese culture. He also urged students to apply the Cantonese cuisine skills they have learned to their daily lives, teach them to relatives and friends, and convey Chinese flavors. At the same time, he also hoped that the exchange and cooperation in food culture education between the two schools would be more extensive and in-depth.

Korean students have expressed that through this training, they not only learned professional Chinese cooking skills, but also deeply experienced the profoundness of Chinese cuisine culture. They will take this training as a starting point and continue to work hard to study Chinese cuisine, contributing their own strength to the dissemination of Chinese and Korean food culture.

The person in charge of this training project stated that the successful conclusion of the training is not the end point, but a new starting point for the exchange of food culture between the two schools. In the future, the two schools will rely on the "Korean Cuisine Culture Exchange Center" and "Guangdong Cuisine Master's College" platforms to carry out in-depth cooperation and exchanges in the dissemination of food culture, academic education, and other aspects.