About Kai Ping

The Story of Kai Ping

Kai Ping Culinary School is the only culinary specialist school in Taiwan and the first to receive “Recognition of Quality Culinary Education” from the World Association of Chefs’ Societies (Worldchefs), aligning its curriculum with global culinary standards.

For decades of educational reform, Kai Ping Culinary School has been at the forefront of innovative education. Based on the principles of Guanxiology, the School advocates for “Natural Development,” enabling students to become masters of their own learning. Through the PTS teaching method and an interdisciplinary curriculum design, the culinary magnet experiential exploration themes are presented. By carrying out projects for diverse evaluations, each student gains knowledge and skills that are applicable in both the workplace and daily life, becoming culinary experts with both soft and hard skills, seamlessly bridging their education with their culinary careers.

Our teaching environment eschews traditional textbooks, tutors, bells, and strict regulations. We value understanding group boundaries and making responsible choices. Students engage in authentic self-expression across different courses, pursuing independent learning with the support of peers and faculty. The School operates through a five-center system, providing each student with a personal learning advisor to prepare them for future career challenges and offering one-stop service center for both parents and students.

Kai Ping Culinary School is the first specialized culinary school in Taiwan and receives the

“Recognition of Quality Culinary Education.” from the World Association of Chefs’ Societies (Worldchefs).

Kai Ping Culinary School is the first specialized culinary school in Taiwan and receives the

“Recognition of Quality Culinary Education.” from the World Association of Chefs’ Societies (Worldchefs).

Principal of Kai Ping Culinary School | Ma, Chia-Yen

Principal’s Message

Kai Ping Culinary School is an internationally renowned culinary school dedicated to humanistic values. A student once said that Kai Ping taught them not only about culinary arts and techniques but also about self-discovery. They learned about their strengths and limitations, clarified their choices through continuous dialogue, and set clear learning objectives. After graduation, one student remarked that Kai Ping had helped them find themselves and their life’s dreams, embarking on a journey of self-discovery.

The School merely creates a safe, trustworthy environment and builds various stages, allowing students to fully express themselves. As students take initiative and develop according to their own unique contexts, their true selves are diversely represented. Thus, students will find that the School is similar to a microcosm of society. We encourage a diversity of voices, but also learn to respect and appreciate differences, fostering creativity in the process.

Kai Ping Culinary School embraces a humanistic and open approach to education. While fostering a progressive school culture, it encourages students to transition from heteronomy to autonomy, learning to speak confidently and effectively in interpersonal relationships. By understanding personal boundaries, students also learn to collaborate with diverse individuals, handle conflicts constructively, and jointly devise solutions. Knowing their role in a group and contributing their unique skills are crucial goals.

Students at Kai Ping Culinary School are masters of their own learning. Through theme-based educational activities, the School enables students to explore themselves and the culinary industry, constructing their own knowledge systems and acquiring methodologies. Gradually, they carve out their personal direction and establish their individual brands. The School also emphasizes seamless integration with the industry, providing abundant resources and networking opportunities through alumni for externships. Collaborations with the industry ensure solid foundational skills in culinary arts, setting students up for significant roles and influence in the culinary world.

Welcome all of our students to embark on a fantastic and enriching learning journey!

Kai Ping Culinary School Story

“Kai Ping Culinary School” originated from the “Private Kai Ping High School,” founded in 1953 by Dr. Hsia, Yao-Shan. The choice of the name “Kai Ping” reflects the aspiration to nurture young generations as societal pillars for the elimination of scarcity and turmoil and to “carry forward the ancient sages’ forgotten wisdom and pave the way for eternal peace.”

In 1956, under the leadership of the first principal, Feng, Liang-Tu, the School added a daytime division of the senior high school, evolving into a six-year secondary education institution. In line with government policies promoting vocational training, it was restructured into “Kai Ping Industrial and Commercial Vocational School.” Over time, it added departments such as Electronics Repair, Automotive Repair, Electrical Engineering, and General Business. With the advent of the information era, it further expanded to include Computer Science and Data Processing department to promote the application of computer technology, marking a glorious period in vocational technical education.

In 1990, under the leadership of the second principal, Hsia, Hui-Wen, the Kai Ping Culinary School integrated the spirit of humanities into its educational philosophy. Recognizing the transformative potential of the culinary profession, the School introduced the Culinary Department in 1991, pioneering a trend among culinary schools. This initiative included hosting ancient master-apprentice ceremonies and developing interdisciplinary integrated themes in the curriculum, laying the foundation for open and innovative education at the School. Over the past three decades, the “Culinary Department” has demonstrated the most transformation, with the School focusing on professional culinary education, gradually phasing out other departments while actively embracing humanities, promoting Guanxiology, learning through doing, interdisciplinary thematic teaching, legal education, platform dialogues, and the sandwich-style internship system. The establishment of the simulated-reality teaching restaurant “La Maison des Chefs” and the PTS teaching method are among these innovations. Students at the Kai Ping Culinary School not only grow in a healthy, balanced, and joyful environment but also excel in various culinary competitions, contributing to a fresh, dynamic perspective on culinary education and setting a new standard for vocational education reform in Taiwan. The culinary world’s adage, “National Kaohsiung University of Hospitality and Tourism in the south, Kai Ping Culinary School in the north,” reflects the external recognition of the School’s achievements.

In 2005, with the appointment of the third principal, Lo, Chun-Yen, the goal was set to create the premier culinary school in the nation. In 2007, the School was officially renamed the “Kai Ping Culinary School.” Principal Lo elevated the culinary arts to a level of aesthetic and cultural sophistication, aiming to establish the School as a palace of Eastern culinary arts. During his tenure, he deepened the development of innovative integrated education and promoted “service learning,” with students’ “Sharing Power Courses” reaching as far as Sichuan, China and northern Thailand, “, and the School further honored with a Distinction Award in the National Senior High School Service Learning Creativity Competition. The Kai Ping team was thrice nominated for the Ministry of Education’s Award for Teaching Excellence and hosted the Deaflympics closing banquet in 2009, impressively catering various delicious dishes for 3,500 guests from 80 countries, leaving a lasting impression. The School also hosted two international middle school culinary challenges, truly bringing students out into the world and bringing the world into the classroom, advancing their global perspective.

In 2013, under the guidance of the fourth principal, Ma, Chia-Yen, vocational education witnessed a surge in innovative experimentation. With the core philosophy of “recognizing the diverse potentials of students and promoting innovative international education,” the School received the “Recognition of Quality Culinary Education” from Worldchefs in 2015. In 2016, it introduced an international culinary experimental class and in 2019, a culinary magnet experimental class. By building on its professional culinary foundation and integrating PTS education with interdisciplinary curriculum design, the School continues to stay current, optimizing its courses to meet social trends and amplify the culinary sophistication of its educational offerings.

Kai Ping Culinary School Emblem

The emblem of the School is based on the “Jiugongge” (Nine Palace Grid), augmented by the school’s name. In its simple design, it conveys the educational spirit of Kai Ping.

The “Nine Palace Grid” represents:

From Imitation to Innovation.

Do you remember your initial attempts at “tracing and copying” when you first started learning calligraphy? We used the Nine Palace Grid design to trace and copy the works of predecessors, absorbing their essence and honing our skills. After mastering these techniques, we then develop our own distinctive style, creating a unique personal flair. Kai Ping aims for its students to learn, grow, and thrive within the norms allowed by society, thereby igniting their creativity to forge their unique styles and characteristics.

Showcasing Oneself and Finding One’s Right Position

The aesthetics of Chinese calligraphy, through its Dot, Vertical Stroke, Slanting Stroke, and Pressing Stroke, communicates a concept of structural beauty. Each dot, vertical, slanting, and pressing stroke reveals its own style and, within the framework of the Nine Palace Grid design, finds its appropriate place, collectively presenting the overall beauty of the character. Similarly, Kai Ping’s educational approach helps each student to discover and showcase themselves, to find their suitable role within a team, and to contribute to a perfect performance in life.

Vision/Mission/Core Values

Vision:

Kai Ping Culinary School aspires to be a sanctuary of culinary arts, cultivating competitive talents through innovative curricula, becoming a model for future education, enhancing culinary culture, and advancing the development of the culinary industry.

Mission:

Kai Ping Culinary School is a leading vocational high school. Based on the Guanxiology, it employs the Phaslized, Thematic, Socialized (PTS) education method, providing a curriculum that balances both hard and soft skills. This approach creates a collaborative learning environment for students, teachers, and parents, fostering Natural Development. It equips students with reflective and cooperative abilities, shaping them into passionate, caring, and confident culinary professionals committed to bringing positive changes to society.

Core Values:

Professionalism, Confidence, Perseverance, Passion, Gratitude, Autonomy, Cooperation, Responsibility.

Graduate Profile:

A culinary professional with a health consciousness
A confident communicator
A responsible collaborator
An eager learner
A determined achiever
An enthusiastic participant
A grateful sharer
An independent thinker

Educational Goals:

Serve Wholeheartedly, Be Competent, Be Popular.

Future Development

Kai Ping Culinary School’s educational philosophy and methodologies will continue to lead the forefront of innovative education, constantly enhancing the robustness of its culinary education while striving for diversification and international integration, showcasing Taiwan’s education to the world.

Effective Administrative System:
Update infrastructure, reform administrative systems, establish new administrative processes.
Quality Curriculum Development:
Innovate educational programs, international bilingual courses, integration with technological advancement.
Developing Excellent Faculty:
Magnetic culinary teaching, professional enhancement training, interdisciplinary teaching, information technology development.
Promoting Kai Ping’s Philosophy:
Expand educational concepts, share teaching methods, showcase alumni achievements.
Seamless International Integration:
Introduce international resources, integrate global issues, exhibit Taiwanese uniqueness and culture.

Chronology of Kai Ping

2022
▣ Undertook the Department of Education’s “Youth Professional Growth Camp (The Goal #職人町)” project to help 15- to 18-year-olds in the city who left school midway, and junior high students who did not continue studies or entered employment. Through the School’s innovative teaching method and education ideals, these youths can learn self-exploration in the diverse courses, explore the possibilities of a future career, and return to the learning process.

▣ In response to the campus reconstruction project, the School set up a second temporary teaching area at Taipei Municipal HuaiSheng Junior High School, and is holding classes at the HuaiSheng branch.
2021
▣ Selected as the 2021 high-quality school by the Department of Education. The School was the only recognized vocational high school with innovative educational experiments.

▣ The campus reconstruction project was launched in the 2021 academic year, in order to focus teaching outcomes and update campus structures. The School applied to the Ministry of Education for reduction in enrollment numbers, all to strive for 30 more years of high-quality culinary education!
2019
International partnership: A Memorandum of Understanding was signed at a joint press conference held with Ecole Lenotre Parisi, an institute that has cultivated many top chefs, master pastry chefs and world champions.
2018
Exclusively offered the international water sommelier certification course, as the only Chinese water sommelier certification course offered in the world.
2017
▣ Finland, which has a world-renowned education system, formed an education delegation to visit Taiwan and exchange experience with Kai Ping Culinary School on the “PTS Teaching Method”. The School’s PTS teaching method is an innovative approach created in Taiwan, where at the middle school level, students can still be freely diverse, realizing student-centered transdisciplinary thematic teaching, and winning international affirmation.

▣ Introduced the US ServSafe food hygiene and safety course, one of the world’s three major hygiene and safety systems. It was integrated into the School’s curriculum to cultivate students’ basic knowledge and attitudes towards hygiene and safety, and strengthen their concept of these issues.
2016
Kai Ping was the first to adapt the hospitality industry’s 5S Hygiene Management System for vocational education. All teachers in the school participated in 5S training and 5S courses were integrated into the school’s catering hygiene courses and standards.
2015
▣ Kai Ping Catering School won the “Quality Culinary Education Program Certification” issued by WorldChefs, becoming the first school in Taiwan to obtain this international program certification, and the only high school in the world with such a certification.

▣ The first international experimental class was established to develop a bilingual culinary education focused on international study and job opportunities. It is the first bilingual culinary technical vocational course in Taiwan.
2013
出版「關鍵開創-開平60」，輯錄親師生故事、教育沿革重要發展軌跡。
2012
師生兩百餘人赴台中參與第二屆廚師節慶祝活動，與台灣廚師聯盟共同發表「廚德宣言」，推動「向廚師致敬」活動。
2011
Participated in the Taiwan Chef Alliance and jointly promoted the establishment of the “Taiwan Chef Festival” to enhance the image of culinary culture and professionalism of chefs.
2010
透過串聯全國廚師，踩街爭取成立台灣廚師節。
2009
學生主動發起「千人餐會」活動，以餐飲專長服務社會的分享力量活動，發展為全校社會實踐服務學習課程。
2007
Officially changed its name to “Kai Ping Culinary School”, becoming the only professional culinary school in the country.
2006
首創新生家長成長研習暨主題教學體驗營（親子補給站前身）。
2005
Transformation into a single-subject technical culinary school.
2002
Created the “teacher-student forum” for the entire school. After entering the forum, all teachers and students can talk on an equal footing, express their emotions. This advocates teachers and students learning and talking together. Students also learn to express themselves, observe group dynamics, and cultivate their logical thinking and speaking skills through dialogues.
2001
Established the second teaching restaurant named “La Maison des Chefs for Chinese cuisine”
1999
【Innovative Education】 Innovative reform of education:

-Abolished the tutor system, established a caring teacher and family system, developed a school group system, using a “teacher group” for each year’s class, so that students are not limited to a single teacher or a single class during their school life, and all teachers in the school provide comprehensive companionship, care, and education.

-Established the first “teaching restaurant” in Taiwan, named “La Maison des Chefs”, providing culinary training courses for students to smoothly connect with off-campus internships.

-Promoted the double-layer sandwich teaching system, which alternates between theoretical learning and practical application to develop critical thinking and independent learning skills. At Kai Ping, students move between classroom work and a comprehensive, yearly off-campus internship plan. Students experience the culinary environment for a year to accumulate and consolidate the learning experience.

【Organization Reform】

-Comprehensively restructure the administrative organization from a hierarchical structure into a decentralized, flat management system, like a rhizomatic, living organization, integrating teaching and guidance, thus activating administrative performance and making administrative resources more flexible.

-Establish student-teacher tribunal adjudication. If a student violates the group life agreement, a rule of law meeting is held with teachers and students to provide guidance and clarification on the values. The perpetrator learns to take responsibility for their actions. It also creates a safe and free campus for students.
1996
Processed comprehensive high school courses and the School changed its name to “Kai Ping High School”.
1991
Added the culinary department, developed thematic courses, and established the first teacher-apprentice ceremony, laying the cornerstone of culinary professionalism.
1982
Cooperating with the government policy of promoting vocational training and education, The School was restructured into “Kai Ping Industrial and Commercial Vocational School”.
1967
Renamed as “Taipei City Kai Ping Private Middle School”, establishing evening junior high and senior high school, and the scale of the School was expanded.
1962
前監察院院長于右任先生草書「為天地立心，為生民立命，為往聖繼絕學，為萬世開太平」等字，贈與本校。
1956
Approved by the Ministry of Education, and became registered as ” Kai Ping Private Middle School”. The High School Program was added, establishing a complete six-year middle school.
1953
“Taipei City Kai Ping Private Intermediate Cram School” was established.

About Kai Ping

The Story of Kai Ping