During the two-week study tour in Kaohsiung, students from Higher Diploma in Food Science and Safety, Higher Diploma in Nutrition and Food Management and Higher Diploma in Food Health and Business Management engaged in a variety of enriching cooking classes that highlighted the island's diverse culinary landscape. They explored new Taiwanese vegetarian dishes, learned the principles of Chinese medicine cooking, prepared traditional Taiwanese snacks, and mixed their Taiwanese-style cocktails. A standout experience was at Le Cordon Bleu Taiwan, where students crafted macarons under the guidance of professional chefs. Throughout the trip, our students not only formed lasting friendships and connections with local students and chefs, but also gained a deeper understanding of Taiwanese culture and cuisine by immersing themselves in various foods and traditional cooking techniques.
Experience the Diverse Culinary Cultural Trends from Kaohsiung
Experience the Diverse Culinary Cultural Trends from Kaohsiung
Experience the Diverse Culinary Cultural Trends from Kaohsiung
Experience the Diverse Culinary Cultural Trends from Kaohsiung
Experience the Diverse Culinary Cultural Trends from Kaohsiung
Experience the Diverse Culinary Cultural Trends from Kaohsiung
Experience the Diverse Culinary Cultural Trends from Kaohsiung
Experience the Diverse Culinary Cultural Trends from Kaohsiung
Experience the Diverse Culinary Cultural Trends from Kaohsiung
Experience the Diverse Culinary Cultural Trends from Kaohsiung
Experience the Diverse Culinary Cultural Trends from Kaohsiung
Experience the Diverse Culinary Cultural Trends from Kaohsiung
Experience the Diverse Culinary Cultural Trends from Kaohsiung
Experience the Diverse Culinary Cultural Trends from Kaohsiung
Experience the Diverse Culinary Cultural Trends from Kaohsiung
Experience the Diverse Culinary Cultural Trends from Kaohsiung
