Faculty of Hospitality and Tourism Management (FHTM) of M.U.S.T. held the MOU Signing Ceremony with Shunde Polytechnic on November 16, 2020. The meeting was attended by Chairman of Shunde Federation of Returned Overseas Chinese Mr. Huang Jianxiong, Vice Director of Office of the Leading Group for Promoting the Construction of the Guangdong-Hong Kong-Macao Greater Bay Area in Shunde Mr. Qiu Guosheng, Vice President of Shunde Polytechnic Prof. Luo Dan, Director of International Education Exchange Center of Shunde Polytechnic Mr. Ning Shunqing, Dean of School of Culinary of Shunde Polytechnic Prof. Chen Jian, Dean of School of Hospitality and Tourism of Shunde Polytechnic Prof. Gan Muyi, Vice President of MUST Prof. Lin Zhijun, FHTM Dean Prof. Ben K Goh, FHTM Vice Dean Ms. Amy Chu, and other representatives of the two parties. Prof. Ben K Goh, Prof. Chen Jian, and Prof. Gan Muyi signed MOU on behalf of both parties.
Two parties signed MOU
At the signing ceremony, Vice President Lin Zhijun of M.U.S.T. delivered a welcome speech and introduced the university to the guests, pointing out that this year celebrates its 20th anniversary. As a young university, M.U.S.T. is primed for further development and expect more and deeper exchange and cooperation with universities and institutions of the Greater Bay Area. Chairman Huang Jianxiong of the Shunde Federation of Returned Overseas Chinese also spoke highly of the rapid development of M.U.S.T., which has become a well-known university in just two decades. Shunde is the "Hometown of Chefs", and both universities are expected to actively promote related cooperation projects with the rich resources of Shunde.
Both parties exchanged views and ideas on cooperation topics such as teaching and research projects, resource sharing, teachers and students exchange programs, and student internships programs.
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Chef Luo Nanfu, Chef Li Yongtai and Chef Feng Riyuan demonstrated the classic Shunde dishes: Eel with Rainbow Color Sauce, Fried Milk with Four Treasures and Fried sweet-scented Osmanthus Scallops
Finally, Shunde Polytechnic also invited three Chinese Culinary Master Chefs, Mr. Luo Nanfu, Mr. Li Yongtai and Mr. Feng Riyuan to demonstrate classic Shunde dishes for culinary students of FHTM at O203. The dishes were: Eel with Rainbow Color Sauce, Fried Milk with Four Treasures and Fried sweet-scented Osmanthus Scallops. Chinese gastronomic culture has a long history, and Shunde has been awarded the title of "City of Gastronomy" by UNESCO in 2014. Through this event, students can not only broaden their horizon in the culinary field, but also learn from the master chefs and get inspiration from different cooking styles so as to improve their cooking skills.
