By Dong Quanyue | Qingdao Vocational and Technical College of Hotel Management
On 27th December, the college held a Sino-Korean food culture exchange meeting and the launch of the innovative dishes of the Skill Master Studio.
Li Huishu, the general director of Hyejeon College, Li Da, the secretary of the Party Committee of the school, Jiang Yupeng, the president of the school, and other school leaders participated it to give comments and guidance.
Under the leadership of the instructor, 11 students of Hyejeon College majoring in Chinese cooking completed a table of Chinese and Korean flavour fusion of the theme of the banquet design and production, combining with the characteristics of Korean food culture.
Representatives of the teachers of the School of Culinary Arts completed the design and production of a banquet with a prominent flavour of the Chinese culinary culture and an organic fusion of Chinese and Western flavours, combining with the latest results of the research and development of the school-enterprise cooperation of the Skill Master Studio.
Teachers and students from China and South Korea competed on the same stage, focusing on displaying the essence of Chinese and foreign food culture, the true flavour of the world and the beauty of the art of culinary science.
In the review session, Li Huishu, Li Da and Jiang Yupeng made comments respectively, fully affirmed the excellent level of professional skills of teachers and students of the two schools. And they proposed to absorb the essence of the food culture, integrate the production techniques of dishes, invoke the intelligent catering science and technology, and design and produce dishes for the needs of the international industry.
This activity focused on showing the latest achievements of the construction of the school's master skills studio and the education and teaching of international students, and lays the foundation for cultivating the international culinary vocational skills education brand with special characteristics.
