By Dong Quanyue| Qingdao Vocational and Technical College of Hotel Management
2020 Sino-French online cooking class and traditional Shandong cuisine class were held in the Dept. of Culinary Arts on December 15. The project was jointly held by Ecole Hôtelière du Périgord of France and our college.
Ms. Wang Xin, deputy secretary of the college Party committee, attended the event and delivered a speech. She said that under the framework of the Sino-French cooperation memorandum, drawing on the experience of Sino-French online cooking class and French Green classroom, the two schools once again jointly held the traditional online Shandong cuisine class. She hoped to realize in-depth exchange of catering culture and skills between China and France, and promote more practical cooperation between the two schools.
Cathy ranoux, Dean of Ecole Hôtelière du Périgord of France, expressed her gratitude to our college for organizing the online teaching of Chinese traditional dishes. She hoped that through the implementation of the traditional Shandong cuisine classroom project, students' cognition of Chinese traditional dishes could be enriched, and more cooperation in 2021 would be explored together.
Mr. Wang Zhixing, vice president of Dept. of Culinary Arts, demonstrated the traditional Shandong dishes such as Braised Beef Brisket in Brown Sauce, Fried Shrimps and Refreshing Pork Meatballs to the students of Ecole Hôtelière du Périgord, emphasizing the key links and production essentials, and remotely guiding French students to make Braised Beef Brisket in Brown Sauce.
