Culinary Professional Certification at Kai Ping Culinary School
Emphasizing Professional Skills Methodology in Teaching, Developing In-House Certification.
To reduce the gap between industry and academia, Kai Ping Culinary School has, since 2006, developed an in-house “Culinary Professional Specialized Grading Certification Implementation Plan.” This plan transforms complex methodologies into measurable phases, allowing students to validate their foundational professional skills at each phase through certification tests. This step-by-step approach ensures students acquire solid professional skills.
Introducing International Health Certifications to Solidify the Concept of Hygiene and Safety among All Students and Faculty.
Kai Ping Culinary School spares no expense in providing ServSafe food safety and hygiene certification courses for all its teachers. The ServSafe program is one of the top three health and safety systems globally and is a standard and essential certification for food hygiene and safety in the United States. The course covers kitchen and restaurant hygiene and safety standards, operational procedures, as well as the management of foodborne pathogens and pests.
Since 2018, all teachers at Kai Ping Culinary School have achieved a 100% pass rate for the ServSafe Food Handler Certificate, and this program has been integrated into the School’s curriculum. This initiative cultivates foundational knowledge and attitudes toward hygiene and safety among students, thereby strengthening the concept of health and safety.
The Only High School Globally to Receive a World Culinary Certification, on Par with Global Culinary Universities
Kai Ping Culinary School is the only high school worldwide to receive accreditation from the international culinary authority “World Chef Association (Worldchefs).” Upon graduation, students will obtain certifications as either a Commis Chef or a Chef de Partie, as well as the Global Hospitality Certification from City & Guilds, covering both culinary and front-of-house service skills. This enables students in Taiwan to acquire culinary skills at an international standard, enhancing their global competitiveness and aligning them with international standards!
Kai Ping Culinary School Professional Equipment
High-Quality Equipment, Comprehensive Professional Culinary Classrooms
Kai Ping Culinary School has established fully-equipped professional culinary classrooms, covering Chinese cuisine, Western cuisine, baking, culinary services, and beverage preparation. Workstations are organized into groups of three to increase each student’s opportunity for hands-on practice. The facilities include environmentally friendly water curtain fume hoods, electrostatic fume extractors, professional equipment, and ample utensils, all managed under a 5S hygiene and safety management system to ensure cleanliness and safety.
To enhance beverage courses and keep up with global trends, in 2018, the School established a beverage teaching and research laboratory focused on water, tea, coffee, and wine, expanding its professional classrooms to achieve specialized expertise.
Kai Ping Culinary School Boasts Exceptional Faculty
World Champions at Kai Ping Lead the Way, with Gold-Medal Chefs Producing Gold-Medal Students
To bridge the gap between academia and industry and ensure that students can seamlessly transition into the professional arena, Kai Ping employs full-time chefs and managers from the industry to teach professional skills courses. This approach brings students closer to real-world industry practices. Additionally, to enhance instructors’ skills and keep them abreast of global trends, Kai Ping encourages them to participate in international competitions, where they have consistently achieved outstanding results over the years.
Seamlessly Integration with the Culinary Industry
The Unique Institution in Taiwan to Establish a Simulated-Reality Teaching Restaurant, Allowing Students to Experience Real-World Business Operations.
Kai Ping Culinary School’s instructional restaurant, “La Maison des Chefs,” serves as a cradle for nurturing future chefs and managers.
Kai Ping’s philosophy is that teaching should not be confined to textbooks and theory alone; it emphasizes the importance of “experiential learning.” Knowledge and skills gained from experience are far more profound and practical than those acquired from lectures alone. Thus, the simulated-reality teaching environment “La Maison des Chefs” was established, featuring Western, Chinese, and baking sections. This “learning by doing, doing while learning” approach allows students to experience the operational dynamics of a restaurant. Instructors and masters guide alongside, and compassionate guests are invited to taste the students’ creations and experience their service, generously offering feedback. This enables students to grow into proficient professionals in both kitchen and service skills, fully committed to hospitality.
A Comprehensive One-Year Externship Program Seamlessly Integrates with the Industry, Expanding Culinary Networks
Kai Ping Culinary School’s off-campus internship program adopts a sandwich-style educational cooperation model. Students spend a full year, from the second semester of their sophomore year to the first semester of their junior year, interning at Michelin-starred restaurants, five-star hotels, and well-known culinary chains approved by the educational authorities.
This sandwich-style teaching method, inspired by the German vocational education system, starts with theoretical and diverse education in the school setting, followed by practical industry experience where students refine their skills and test their theoretical knowledge. When students return to school, they can better integrate and apply what they have learned from both school and industry, enabling them to plan their careers from a broader perspective and excel in the future workplace.
Before embarking on their internships, students learn how to write resumes and cover letters, develop interview skills, and market themselves. The School invites all approved internship providers to conduct interviews with students on campus. Students choose which employer to interview with based on information they have gathered about various hotels and restaurants, making an informed decision about stepping into the job market.
International Culinary Exchange Events
Youth Culinary Education Development Charity Gala
In 2015, Chef Stafford T. DeCambra, Chairman of the American Culinary Federation (ACF), the most influential organization dedicated to the advancement of culinary knowledge and scholarship in the US, often regarded as the central authority on culinary excellence, and his vice-chairman, Chef Mark R. Spelman, joined by pastry Chef Josie Paul, led students from Kai Ping Culinary School in preparing a sophisticated Euro-American dinner incorporating Asian elements. This endeavor aimed to raise funds for internationalizing youth culinary education. Both Chairman Stafford and Vice-Chairman Mark highly praised the Kai Ping students’ attitude and enthusiasm towards culinary learning, expressing a desire to see more such students in the United States. Pastry Chef Josie also noted that the students’ skills displayed in the kitchen were particularly impressive.
Kai Ping Culinary School Deepens International Culinary Exchange through Collaboration with Mie Prefectural Ohka High School in Japan
Kai Ping Culinary School has a long-term partnership with Mie Prefectural Ohka High School in Japan, characterized by mutual visits and observation opportunities. Together, they have created a collaborative model for short-term study abroad.
During the first week, students from Kai Ping Culinary School traveled to Japan for an in-depth experience of the local culture, participating in the operations and hands-on activities at “Grandson’s Shop.” The following week, Kai Ping students hosted visitors from Ohka High School in Taiwan. Beyond delving into Taiwanese culture, they also learned the techniques of Chinese dim sum at La Maison des Chefs. This cross-cultural observation and interaction broadened the students’ horizons, exposing them to the cultural essence embedded in various cuisines and diversifying their learning experiences.
Culinary Arts Industry-Academia Collaboration Project
“Iberian Pig” Carcass Teaching and Dish Development Collaboration Project
Kai Ping Culinary School collaborates with the renowned imported food supplier P&P FOOD, introducing the highest grade (Bellota) of Spanish “Iberian Pig” for on-site carcass processing and demonstration teaching. In addition to physically dissecting the pork to introduce its various cuts, masters guide students in conceiving and preparing dishes related to Iberian pork, launching eight flavorful pork dishes. This rare event serves as a practical application of their learning.
Taisun’s “Chef Oil Chef’s Selection” Sends Students to Visit Michelin-Starred Restaurants in Spain
Taisun’s “Chef Oil Chef’s Selection” provided sponsorship, enabling 16 students from Kai Ping Culinary School to intern at Michelin-starred restaurants in Spain, where they learned directly from top chefs. Upon returning, they contributed their newfound skills to the community by bringing Spanish flavors back to Taiwan. At La Maison des Chefs, the Western restaurant at Kai Ping, they showcased 10 inventive dishes, which are then added to the regular menu, benefiting future interns.
Daniel Negreira, the chef of “Hidden By DN,” a restaurant that has been established in Taiwan for over a decade, was also invited by “Chef Oil Chef’s Selection.” He encouraged students to continually improve and personally taught the classic Spanish dish “Gambas al Ajillo” during the presentation, greatly benefiting the students on site.
Culinary Arts Professional Books
To promote professional techniques, in recent years, various culinary group technique books have been launched, encouraging students to learn independently during their spare time.
The production of these books places a high emphasis on quality, and books for each culinary group have achieved excellent quality. They have consistently entered the top 10 bestseller lists at online bookstores. Notably, “10 Essential Lessons for Foolproof Dessert Making” and “1500 Real-Life Photos! 10 Essential Lessons for Foolproof Cooking” have been honored by the Ministry of Culture as recommended readings for high and elementary school students. Moreover, the Western cuisine group has compiled a “Western Cooking Practicum” textbook in accordance with the Year 2019 New Curriculum Guidelines. Approved by the Ministry of Education and distributed nationwide, this textbook has extended the reach of technique teaching to more vocational high schools.
List of the student competition awards:
Here are some selected international culinary competitions where Kai-Ping’s culinary team has achieved honors:
These competitions are recognized by the World Association of Chefs’ Societies (WACS) and provide opportunities for Kai-Ping’s chefs to compete with hundreds of professionals from around the world. Participating in these events allows them to enhance their culinary skills, expand their international perspectives, nurture future culinary talents, and elevate international competitiveness.