2026年6月11-12日，我校成功举办“豫见地中海”中外烹饪大师实践教学交流活动。校党委书记王艳红、校长肖世才、副校长毛艳等，马耳他旅游学院国际部经理冯璨亲临现场观摩指导。本次活动由科研外事处牵头，聚焦教学成果转化与国际化人才培养。
From June 11 to 12, 2026, Zhengzhou Tourism College (ZTC) successfully held the “Henan Meets the Mediterranean” culinary exchange and teaching demonstration event. Party Secretary Wang Yanhong, President Xiao Shicai, Vice President Mao Yan and Feng Can, International Department Manager of the Institute of Tourism Studies Malta (ITS), attended the event. Led by the Scientific Research and Foreign Affairs Office, the event focused on transforming teaching outcomes and cultivating globally competitive talent.
校领导现场指导
On-site Guidance by ZTC Leaders
大师课堂成效显著：师生共成长
Remarkable Outcomes from Masterclasses: Both Faculty and Students Benefit
活动特邀马耳他旅游学院米其林大师约瑟夫·卡萨尔与我校烹饪食品学院教师常晓辉、娄世垚、张家豪、张行之等组成“双师课堂”。通过同步实训教学，外方大师系统讲解地中海饮食理念与马耳他传统风味密码；我校教师则以精湛刀工、摆盘艺术展现中式“以形悦目、以味悦心”的美学。两校教师在教学互鉴中提升国际化授课能力，学生则在中西对比实操中掌握了融合菜品的逻辑与技法。
Michelin chef Joseph Cassar from ITS co-taught with ZTC instructors Chang Xiaohui, Lou Shiyao, Zhang Jiahao, Zhang Xingzhi and others in a dual-instructor synchronous classroom. The Maltese chef explained the health philosophy of Mediterranean cuisine and the flavor secrets of traditional Maltese dishes, while ZTC instructors demonstrated the aesthetics of Chinese cuisine through masterful knife skills and artistic plating. Teachers enhanced their international teaching competence through mutual learning, and students mastered the logic and techniques of fusion cuisine through hands-on comparison between Eastern and Western methods.
师生互动、双师授课
Engaging Students and Co-teaching by Both Sides’ Instructors
欢送晚宴“豫见地中海”：作品化教学检验成果
Farewell Banquet “Henan Meets the Mediterranean”: A Showcase of Applied Learning
12日晚，两校联合举办“豫见地中海”烹饪大师课实践教学展示暨欢送晚宴。烹饪食品学院师生团队呈现糖醋鱼焙面、芦笋牛肉卷配红酒香醋汁、扒羊肉、象形白菜蒸饺等菜品，巧妙融入地中海元素。约瑟夫大师则将河南小馄饨与荆芥汁融入马耳他传统猪里脊菜肴的烹制，实现“中味西烹”的创新。中外合作办学旅游管理（马耳他旅游学院合作班）学生独立完成饮品调制与席间服务，尽展西餐宴会礼仪。整场晚宴既是中西烹饪技艺的深度对话，也是中餐文化对外传播的生动实践，赢得在场嘉宾高度赞誉。
On the evening of the 12th, the two colleges jointly held a culinary masterclass showcase and farewell banquet under the theme “Henan Meets the Mediterranean.” The faculty-student team from the Culinary and Food Sciences School presented classic and innovative dishes such as Sweet-and-Sour Mandarin Fish with Crisp Noodles, Beef & Asparagus Rolls with Red Wine Vinegar Sauce, and Crystal Cabbage-shaped Dumplings, subtly infused with Mediterranean touches. Chef Cassar creatively incorporated Henan-style small wontons and cnidium herb juice into a traditional Maltese pork loin dish, achieving a true “Chinese flavor cooked in Western style.” Students from the Malta Class in Tourism Management (Sino-foreign Cooperative Education) handled beverage preparation and table service with elegant Western banquet etiquette. The event served as a deep dialogue between Chinese and Western culinary arts and a vivid practice of promoting Chinese food culture to the world, earning high praise from all guests.
晚宴菜品、宴会设计
Gala Dinner Dishes and Banquet Design
立足教学成果，深耕“职教出海”
Building on Teaching Outcomes, Deepening “Vocational Education Going Global”
本次交流活动是我校与马耳他旅游学院合作的重要里程碑。通过“中餐西做、西餐中鉴”的实践教学模式，有效提升了师资国际化水平与学生跨文化职业素养。未来，科研外事处将持续推动课程共建、师资互换与实训基地共享，探索集文化传播与技能认证于一体的标准化职教出海体系，助力中华饮食文化走向世界。
This exchange marks a major milestone in the partnership between ZTC and ITS. The practical teaching model of “making Chinese dishes in Western styles” and “appreciating Western dishes through a Chinese lens” has significantly enhanced the international competence of faculty and the cross-cultural professionalism of students. Looking ahead, the Scientific Research and Foreign Affairs Office will continue to promote joint curriculum development, faculty exchange, and shared training facilities, exploring a standardized “Vocational Education Going Global” system that integrates cultural transmission with skills certification — helping Chinese culinary culture reach the world stage.
活动合影
Event Group Photo
一审：林翔鲲
二审：王 静
三审：李立功
