The Culinary Department of Taipei Kai-Ping Vocational School was established in 1991 to promote Chinese culinary arts. Since 2007, Kai-Ping has focused on providing professional culinary instruction and accreditation. Kai-Ping Culinary School is now the second largest culinary institution in Taiwan. Kai-Ping offers chef students an unparalleled learning environment, providing hands-on classroom training and off-site apprenticeships. Kai-Ping strives to help culinary arts students develop their confidence and self-awareness, and encourages them to pursue their personal dreams.
The culinary program is divided into three departments: Chinese Cuisine, Western Cuisine, and Baking and Pastry Arts. The basic curriculum, Food and Beverage Service, is offered to all students. Kai-Ping’s overall curriculum places equal emphasis on theory and practical training. “The Chef’s Factory” consists of a Chinese restaurant, a Western restaurant and a bakery, where students can practice different skills. These establishments provide chef students with real-world situations related to food procurement and cooking preparation, as well as hospitality services. In addition, Kai-Ping arranges off-campus, practical, hands-on training at food and hospitality establishments through 12-month externships. Representatives of world-class hotels and restaurants regularly visit Kai-Ping to recruit top culinary students. Once they accept Kai-Ping’s students as interns, our chef instructors work with these establishments to track and assess the students’ progress throughout the year. Students return to Kai-Ping regularly to report on their work progress and to take additional courses.
A unique Baisi Ceremony and a Graduation Ceremony set Kai-Ping apart from other culinary schools. These ceremonies are important landmarks in a students’ career. The Baisi Ceremony marks the students intent to become a disciple, vowing to undertake rigorous training from the masters and offering lifetime dedication to the culinary arts. Many of Taiwan’s top culinary professionals accept Kai-Ping’s students as disciples and Kai-Ping fosters these productive mentoring relationships. At the Graduation Ceremony, students who have completed the 3-year program organize and present a gala banquet. Students divide into groups to submit business proposals, establish executive committees, develop menus, procure food and culinary equipment, and create gala invitations. Students also learn to meet all safety standards in planning the event. Parents and culinary professionals are invited to acknowledge and to celebrate the students’ talents and achievements.
During the past decade, students and graduates of Kai-Ping have impressed many food and beverage establishments with their talent and dedication. Our students frequently win championships in Western Cuisine, Bakery and Food & Beverage Service Categories in the North District Skill Competition, the Golden Medal of Bakery Category, and the Silver Medal of Western Cuisine Category in many National Competitions. As professionals, our graduates have won numerous competitions and awards. Our graduates are highly regarded and consistently achieve high professional status in the food and beverage industry. Through their outstanding performance, Kai-Ping has become a well known and one of the most respected food and beverage institutions in Northern Taiwan.
|© 2017 開平餐飲學校 Kai Ping Culinary School|