Kai Ping Life

Diverse Learning Resources

Educational Travel

Educational travel refers to the method by which the School, through alliances with overseas sister schools, promotes diverse learning approaches for students or expands their global perspectives through travel.

To expand students’ international perspectives and understand global culinary trends, the School organizes annual overseas educational trips. Through interactions with sister schools, hands-on teaching, observation, and exploration of foreign cuisines, both teachers and students gain deep insights into the local cultures of various countries, identifying aspects worth learning from. Upon returning, students share their learning experiences and insights with the entire school community through presentation sessions. Countries visited include Japan, Singapore, Australia, Spain, Qingdao, and more. Students are encouraged to actively seize these learning opportunities, understand the significance of educational travel, and join in this valuable overseas program experience.

Satellite Courses

Satellite courses offer a variety of resources related to the culinary and associated industries. Renowned instructors are invited to conduct seminars on ingredients, entrepreneurship, and culinary demonstration classes. These courses allow students interested in diverse culinary topics to engage in multidisciplinary areas beyond the main curriculum, thereby broadening their professional culinary education.

In recent years, the School has invited numerous domestic and international professionals to serve as guest speakers. This invaluable opportunity allows students to deepen their own experiences through listening to lectures and watching demonstration teachings.

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The Art of Speaking Satellite Course

Speaker: Anchor Li, Jing-Yu

Anchor Li, Jing-Yu, with many years of experience in news broadcasting, generously shares the secrets of the art of speaking, enabling students to effectively apply these skills in the workplace.

French Cream Satellite Course

Kai Ping Culinary School collaborates with SOPEXA.

The benefits and applications of French cream are being passed on through a partnership with the French Dairy Association. Chef Tim Wu from WUnique Pâtisserie has been invited to conduct classes on making classic French pastries. This not only teaches the students various pastries but also enhances their familiarity with the use of French cream, ultimately enriching their experience with raw ingredient application.

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LENÔTRE Culinary Arts School in France: Pastry Magic Hands-On Satellite Course

In collaboration with our sister school, the LENÔTRE Culinary Arts School in France.

When foreign scholars visit Taiwan, the School never misses the rare opportunity to invite them. Chef Sébastien Trudelle, the 2019 “Meilleur Ouvrier de France “ Pastry Chef-confectioner from the LENÔTRE Culinary Arts School in France, delivered a splendid three-hour live baking class. Additionally, the At-Sunrice GlobalChef Academy from Singapore introduced a distinctive French “Pollo alla cacciatora” cooking class. Both events made the students and guests to deeply engage with the authentic French culinary style.

Spanish “Iberian Pig” Butchery Show Satellite Course

Certainly, the most memorable part is the “Spanish ‘Iberian Pig’ Butchery Show Satellite Course,” which features a professional with thirty years of butchery experience performing a detailed dissection of half a pig into its complete parts. During this event, participants also taste dishes made from different parts of the pig, allowing chefs to directly and quickly perceive the differences in meat quality across various sections. This practical experience helps chefs conceive their own culinary styles based on their personal interpretations and the insights gained from the demonstration.

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Diverse Courses

To provide students with a diverse platform, this program is dedicated to nurturing secondary expertise through diverse courses that encourage a focus on societal trends and public issues, transforming students into appreciative and sharing individuals. Each semester, 10-15 diverse courses are offered across four main areas: Service Learning, Recreational Sports, Culinary Professionalism, and Arts. These courses promote extensive exploration to foster concern for the environment and develop civic literacy and lifelong learning skills, including critical thinking, creativity, problem-solving, and communication. Moreover, by integrating external resources, these courses aim to deepen content exploration, encourage independent learning, cultivate a proactive attitude towards knowledge, and maintain openness to new ideas, fostering inclusivity and care.