Posted on Sep. 7，2024 by Dong Quanyue|Qingdao Vocational and Technical College of Hotel Management
The college held the opening ceremony for the students from Hyejeon College of Chinese Cuisine Program in China on September 6.
Han Xiqing, deputy secretary of the Party Committee of the college, welcomed the arrival of the teachers and students, introduced the characteristics and development of the college, and reviewed the history of exchanges and cooperation between the college and Hyejeon College.
He said that the two schools have been exchanging friendship for 16 years, and have carried out extensive and in-depth cooperation in the areas of student exchange, teacher exchange visits, professional co-construction, etc., and achieved fruitful results; he hoped that the students could adapt to the new environment as soon as possible, learn Chinese cooking skills, and understand the Chinese culinary culture.
President Zhang Zongguo awarded the emblems and Chinese food practical training guide books to the 13 students who came to study in the college.
Prof. Lee Myung-chul from the Culinary Institute of Hyejeon College, expressed his gratitude to the school for the warm reception and thorough arrangement.
Liu Junxin, vice dean of the school of Culinary Arts, introduced the specific teaching program arrangements.
In order to strengthen and standardize the daily management of international students, the International Exchange and Cooperation Office and relevant functional departments have cooperated to provide international students with entrance education focusing on daily study, campus life, dormitory management and safety education.
During the one-semester study, international students will systematically learn traditional Chinese cooking skills such as Lu Cuisine, Sichuan Cuisine, Chinese Pastry and Food Carving, supplemented by language courses such as Chinese Conversation and Chinese Basic and relevant professional study activities.
This training program is of positive significance for exporting the high quality teaching standards of the culinary specialty, expanding the dissemination of Chinese food culture, building an international brand of Chinese food vocational education.
