The International Master Chef Program, which features courses taught in English by French chefs, is being held at the Le Cordon Bleu-NKUHT Culinary Excellence Center on the university’s campus in the southern port city of Kaohsiung. The center is a joint venture between the renowned culinary institution and NKUHT.
“The programs at Le Cordon Bleu schools in Paris and many countries around the world are typically nine months, but the one in Taiwan lasts for 15 months,” said Amanda Kuo, marketing manager of Le Cordon Bleu Taiwan-NKUHT. “Apart from the regular nine-month course consisting of classes, demonstrations and hands-on training, our program will feature an additional six months of instruction in culinary and kitchen management to equip trainees with the skills and knowledge required to set up their own businesses or follow new career paths.”
Emphasizing the facilities and instruction at the center are of the same standard as the original Le Cordon Bleu campus in Paris, Kuo noted there are comparative advantages to pursuing the course in Taiwan since the cost of living on the island is much lower than in the French capital and trainees pay a similar tuition fee of about NT$1 million (US$31,320) for a longer program. Applicants must be at least 18 years old, though there are no restrictions in terms of academic background, nationality or work experience.
Courses will commence four times a year, with students choosing to study either French cuisine or pastry-making techniques. Ten Taiwan students enrolled in the inaugural summer program, which started July 15.
Kuo said since many locals have demonstrated a keen interest in the program but feel deterred due to a lack of English proficiency, interpreters will be on hand to translate lessons beginning with the next course in the fall. The measure is expected to boost enrollment.
Founded in 1995, NKUHT is the first and only national university in Taiwan specializing in Chinese and Western culinary arts, hospitality and tourism education. Le Cordon Bleu, established in 1895, is the world’s largest culinary and hospitality education institution, consisting of more than 35 schools in 20 countries. Every year, its network trains about 20,000 students of over 100 nationalities in culinary and pastry arts as well as hotel, restaurant and tourism management. (KH-E)
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