Faculty of Arts, Law and Education

Fijian Ingredients and Chinese Taste Started CI-USP Open Courses

Date: April, 09, 2015 12:13 Age: 3 yrs

                              南太孔院成功举办“斐济食材,中国味道”公开课

 

     2015年3月30日和4月2日,斐济南太平洋大学孔子学院成功举办两场主题为“斐济食材,中国味道”的中国饮食文化公开课。南太平洋大学旅游学院及中文学分课部分学生参与了此次公开课。

         此次饮食文化公开课所有食材均取自斐济当地,采用中国式方法进行烹饪, 旨在让斐济当地学生了解体验中国饮食烹饪的特点与方法。通过纸质材料讲解、现场展示、学生体验、成果品尝四个步骤分别呈现了饺子、臊子面、番茄鸡蛋、酱香茄子、土豆丝、柠檬草鸡翅的烹饪过程。
     
旅游及酒店管理学院教授Marcus Stephenson表示此次公开课形式新颖,也在一定程度上引导学生们探索了解中国文化。南太孔院中方院长李登贵老师表示:此类活动以后还会经常举行,孔院也计划为旅游学院的学生开设专门的旅游、饮食文化的中文课程。


Fijian Ingredients and Chinese Taste Started CI-USP Open Courses

 

On March 30th and April 2nd, Confucius Institute at the University of the South Pacific (CI-USP) held two cooking open courses named “Fiji Ingredients-Chinese Taste” for students from School of Tourism and Hospitality Management and Chinese credit courses students of USP.

The pamphlets and recipes were given to students aiming to introduce them about cooking local ingredients with Chinese cooking method and health philosophy. The students also observed and practiced themselves making dumplings, noodles, tomato and omelet, soya bean sauce eggplants, stir-fried shredded potato and lemongrass chicken wings. 

Marcus Stephenson ,the Professor of the school of Tourism and Hospitality Management of USP said it was meaningful for the students to explore china and learn about its culture though such a kind of creative workshop. “CI-USP will continue to hold more open courses and plan to deliver Hospitality Chinese and Cooking Culture classes to the students ”Said by Chinese Director of CI-USP, Li Denggui.  

 

                


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