Posted onSep. 7, 2025 by Dong Quanyue|Qingdao Vocational and Technical College of Hotel Management
The college held a welcome ceremony for the 2025 public-funded exchange students from Hyejeon college majoring in Chinese cuisine on September 5th.
Diao Hongbin, Secretary of the Party Committee of the college, attended the ceremony.He extended a warm welcome to the teachers and students from Hyejeon college, introduced the college 's distinctive features and development, and reviewed the history of exchange and cooperation between the two colleges.
He noted that the friendly exchanges between the two colleges have spanned 17 years, with extensive and in-depth cooperation in student exchanges, faculty visits, and joint program development, yielding fruitful results. He hoped that the students would quickly adapt to the new environment, diligently hone their Chinese culinary skills, learn Chinese conversation, gain insights into Chinese food culture, and strive to become young envoys for the exchange and dissemination of culinary culture between China and South Korea.
Professor Li Mingzhe from the School of Culinary Arts at Hyejeon college expressed gratitude for the warm reception and thoughtful arrangements. He urged the students to maintain friendly interactions with Chinese teachers and peers, aiming for both academic achievements and lasting friendships.
To strengthen and standardize the daily management of exchange students and help them adapt to study and life at the college, the International Exchange and Cooperation Office, the School of Culinary Arts, and relevant functional departments worked together to provide orientation for the exchange students, covering curriculum arrangements, campus life, dormitory management, and safety education.
During their one-semester study, the exchange students will systematically learn traditional Chinese culinary skills such as Shandong cuisine, Sichuan cuisine, Chinese pastry making, and food carving. Supplementary language courses including Chinese conversation and basic Chinese will also be offered. Additionally, they will participate in Sino-Korean culinary skill exchanges and related professional research and experience activities.
This program will play a positive role in promoting high-quality curriculum standards for culinary majors, expanding the reach of Chinese food culture, building an international brand for Chinese culinary vocational education, and enhancing the college's international influence.
