四川旅游学院“川菜烹饪技艺”非遗项目游学体验活动报名啦！

# 学校介绍 #

Introduction

四川旅游学院是四川省人民政府主办，国内第一所以“旅游”命名的全日制普通本科高校，2013年经教育部批准，由四川烹饪高等专科学校与四川省农业管理干部学院合并组建。学校肩负“强旅报国”的历史使命，不断深化教育教学改革，传承中国优秀旅游、烹饪文化，培养适应经济社会发展的应用型人才。2018年被国务院侨办批准为“海外惠侨工程——中餐繁荣计划基地”。学校主校区位于四川省成都市龙泉驿区红岭路459号，占地面积67.2万平方米（合1008亩）。学校将峨眉青城、九寨黄龙、岷山岷江、乐山大佛、都江堰等风景名胜浓缩进校园，已建成国家AAA级旅游景---休闲美食文化园，形成校园在景区，景区在校园的独特格局，课堂与实景无缝对接，文化与旅游相得益彰。学校建有攀岩运动场、休闲运动综合训练馆、中国唐球练习场、沙滩排球场、网球场、羽毛球场、游泳馆等休闲运动体育设施，建有能够满足各学科、专业教学科研需要的各级各类实验室，建成教学、科研、竞赛、双创、培训、观光、休闲、美食、健身“九位一体”的格局。

Sichuan Tourism University, sponsored by Sichuan Provincial People’s Government, is the first full-time general undergraduate university named by “tourism”. Upon the approval of the Ministry of Education in 2013, it is a combination of Sichuan Higher Institute of Cuisine and Sichuan Agricultural Management Cadre Institute. The university undertakes the historical mission of “serving the country by strengthening tourism”. It also keeps deepening the reform of education and teaching, inheriting China's excellent tourism and culinary culture, and cultivating application-oriented talents for economic and social development. In 2018, it was approved by the Overseas Chinese Affairs Office of the State Council as the “Benefiting the Overseas Chinese Project - Chinese Food Prosperity Base”. The main campus of the university is located at No. 459, Hongling Road, Longquanyi District, Chengdu, Sichuan Province, covering a floor area of 672,000 square meters (1,008 mu in total). Numerous tourist attractions, including Mount Emei, Mount Qingcheng, Jiuzhaigou, Yellow Dragon Scenic Area, Minshan Mountain, Minjiang River, Leshan Giant Buddha and Dujiangyan Irrigation System, are condensed in this campus. Leisure and Delicacy Culture Park, a national AAA tourist attraction, has been built, fusing the campus and the scenic spot and casting a seamless connection between classrooms and scenes and complementation between culture and tourism. Equipped with multiple leisure sports and sports facilities, including a rock-climbing venue, comprehensive training center, Chinese Tang ball practice court, beach volleyball court, tennis court, badminton court and natatorium, the campus is constructed with laboratories at all levels based on the teaching and research needs of all disciplines and specialties, thereby developing a nine-in-one pattern of teaching, scientific research, competition, entrepreneurship and innovation, training, sightseeing, leisure, food and fitness.

# 项目介绍 #

Project Introduction

食在中国、味在四川。

川菜自古有之，

是中国饮食的重要组成部分。

While China is an ideal place to feed your appetite, Sichuan is the best place to satisfy your taste buds.

Sichuan cuisine has come into being since ancient times and is an important part of the Chinese diet.

早在秦汉时，川菜便已发端。公元前3世纪末叶，秦始皇实现大一统，大量中原移民将烹饪技术带入巴蜀，与当地的饮食文化融合交汇，渐渐形成了一套特别的川菜烹饪技术。唐宋期间，川菜发展成为中国的一大菜系。清代，辣椒传入中国，川菜味型增加，菜品更加多样，烹调手艺日趋完善。经过数千年的融合与发展，川菜美名传扬四海，成为中国饮食文化四大主要流派之一，得到了海内外食客的推崇。

As early as the Qin and Han Dynasties, Sichuan cuisine has already stepped onto the historical stage. At the end of the 3rd century BC, First Emperor of Qin achieved great unification of the Chinese nation. A large number of Central Plains immigrants brought cooking techniques to Bashu and merged with the local food culture, gradually forming a set of special Sichuan cooking techniques. During the Tang and Song Dynasties, Sichuan cuisine developed into a major style of cooking in China. In the Qing Dynasty, peppers were introduced into China, adding another flavor to Sichuan cuisine and making the Sichuan dishes more diversified and cooking techniques further improved. After thousands of years of integration and development, the fame of Sichuan cuisine has spread all over the world and has become one of the four main schools of Chinese food culture, being praised highly by diners at home and abroad.

“川菜烹饪技艺”非遗项目体验游学旨在通过川菜烹饪技艺体验、川菜传统文化学习，让学员感悟“烹之乐、食之趣、养之道、学之行”。

“Culinary Arts of Sichuan Cuisine” - Skill of Intangible Cultural Heritage Experiential Study Touraims to let students feel “the joy of cooking, the fun of eating, the way of health preserving, and the journey of learning” by experiencing the culinary skills of Sichuan cuisine and learning the traditional Sichuan culture.

（以上视频来自“川报新闻”微信视频号）

项目特色

Project features

• 在号称“亚洲最大厨房”的烹饪实验实训中心内进行。

• 通过饮食文化博物馆、川菜博物馆了解川菜文化的源远流长。

• 由中国烹饪大师、中餐美食文化全球推广特使、专家教授等亲自授课。

  .Experience in the cooking experiment training center known as “the largest kitchen in Asia”

  .Learn about the time-honored history of Sichuan cuisine culture at the Food Culture Museum and Sichuan Cuisine Museum

  .Lectured and taught by Chinese culinary masters, special envoys for the global promotion of Chinese food culture, experts and professors, etc.

一、烹饪实验实训中心

Cooking Experimental Training Center

位于四川旅游学院内，号称“亚洲最大厨房”，建筑面积达21800平方米，主体建筑分A、B、C三大功能区，拥有不同功能和特征的实验实训室已逾80多个，被称为“亚洲最大的厨房”，可一次性容纳和保障近3000师生同时操作。

Cooking Experimental Training Center, located in the Sichuan Tourism University, is known as “the largest kitchen in Asia”, with a building area of 21,800 square meters. The main building is divided into functional areas A, B, and C, with over 80 experimentation and training rooms of different functions and characteristics, which can accommodate simultaneous operations by nearly 3,000 teachers and students at one time.

二、师资队伍介绍

Introduction to the faculty

李 晓

Li Xiao

世界厨师联合会见习裁判

Probationary Judge of World

Association of Chefs’ Societies

中国烹饪协会职业技能竞赛注册裁判员

Registered Referee of the Professional Skills Competition of China Cuisine Association

全国餐饮业西餐工种评委

Judge of the National Catering Industry Western Food

中国烹饪协会国际美食委员会副主席

Vice Chairman of International Gastronomy Committee of China Cuisine Association

世界厨师联合会青年厨师委员会中国区西南片区主席

Chairman of the Southwest China Region of the Young Chef Committee of World Association of Chefs’ Societies

2017年被世界厨联无国界组织正式任命为世界厨师无国界大使

In 2017, he was officially appointed as the World Chefs Without Borders Ambassador by the World Association of Chefs’ Societies Without Borders

乔 兴

Qiao Xing

国家烹饪技能裁判

National Culinary Skills Referee

2017年被世界厨联无国界组织正式任命为世界厨师无国界大使

In 2017, he was officially appointed as the World Chefs Without Borders Ambassador by the World Association of Chefs’ Societies Without Borders

国家人社部特聘专家

Distinguished Expert of the Ministry of Human Resources and Social Security

第八界中国烹饪世界大赛金奖(荷兰·鹿特丹)

Gold Medal Winner of the Eighth World Championship of Chinese Cuisine (Rotterdam, Netherlands)

成都市技能大师工作室领班人

Lead of Chengdu Skills Master Studio

李 凯

Li Kai

中国烹饪大师

Chinese Cooking Master

中餐美食文化全球推广特使

Special Envoy for the Global Promotion of Chinese Cuisine Culture

中国饮食文化全球推广大使

Ambassador for the Global Promotion of Chinese Cuisine Culture

三、饮食文化博物馆

Food Culture Museum

位于四川旅游学院校内，创建于2008 年2月。现收藏各类藏品超过2120件，现展出藏品1251件，它们分别为六个陈列展厅，即食品原材料展厅、动植物保护展厅、酒器、茶类展厅、餐饮陶瓷展厅、古生物标本展厅。其中，动物标本512件、植物标本268件、酒瓶225个、茶叶33类、古陶瓷器144件、蝴蝶昆虫标本31件、古化石22件，面塑作品16件、另有展示物品如学生设计的菜单、茶具等。

Food Culture Museum founded in February 2008 is located on the campus of Sichuan Tourism University. The Museum houses more than 2,120 collections of various kinds, and 1,251 of them are now on display. It consists of six showrooms for food and raw materials, animal and plant protection, wine utensils, teas, catering ceramic and paleontological specimen. Among them, there are 512 animal specimens, 268 plant specimens, 225 wine bottles, 33 types of tea leaves, 144 ancient ceramics, 31 butterfly and insect specimens, 22 ancient fossils, 16 surface sculptures, and other exhibits such as menus and tea sets designed by students.

四、成都川菜博物馆

Sichuan Cuisine Museum

位于四川省成都市郫县古城镇，为国家3A级旅游景区、国家三级博物馆。是世界唯一以菜系文化为陈列内容的活态主题博物馆，包含了川菜、川酒、川茶、川戏、川派建筑、川式园林等特色。景区内分为典藏馆、互动演示馆、品茗休闲馆、灶王祠、川菜原料加工工具展示区、川菜原料展示区等。

Sichuan Cuisine Museum, located in the ancient town of Pixian County, Chengdu, Sichuan Province, is a national AAA tourist attraction and a national third-level museum. It is the world’s only live theme museum with cuisine culture as its display content, including Sichuan cuisine, Sichuan wine, Sichuan tea, Sichuan opera, Sichuan-style architecture, and Sichuan-style gardens. This tourist attraction consists of the Collection Hall, Interactive Demonstration Hall, Tea Tasting and Relaxation Hall, Kitchen God Shrine, Sichuan Cuisine Raw Material Processing Tools Display Zone, and Sichuan Cuisine Raw Material Display Zone.

课程设置

Curriculum setting

• 川菜烹饪体验课可选课程：回锅肉、麻婆豆腐、宫保鸡丁、鱼香肉丝、钟水饺、担担面等传统经典川菜。

  Optional courses for Sichuan cuisine cooking experience class: traditional classic Sichuan dishes such as Twice Cooked Pork, Mapo Tofu, Kung Pao Chicken, Fish-flavored Shredded Pork, Zhong Dumplings, Dan Dan Noodles and so on.

#部分对外交流团组活动图集 #

Photos of Foreign Exchange Activities

驻成渝两地外国领事馆官员来校体验

Officials from foreign consulates in Chengdu and Chongqing participatedin Sichuan cuisine cultural experience activities

法国布鲁瓦酒店管理学校师生来校体验

Students from Lycée Htelier de Blois Val de Loire participatedin Sichuan cuisine and tea culture experience activities

法国杜盖酒店管理学校师生来校体验

Students from Lycée Htelier du Touqueten Franceparticipatedin Sichuan cuisine cultural experience activities

#活动作品集 #

Activity Portfolio

#优秀留学生校友--扶霞·邓洛普 #

Outstanding Alumni of International Student: Fuchsia Dunlop

扶 霞·邓 洛 普

Fuchsia Dunlop

英国人，毕业于剑桥大学。美食作家、厨师、人文学者。多次来我校交流并川菜烹饪技艺，研究中国烹饪及饮食文化20余年。四次获得烹饪餐饮界界“奥斯卡”詹姆斯·比尔德奖烹饪写作大奖。

British national, graduated from Cambridge University。 Gourmet Writer, Chef, Cultural Scholar。She came to our school many times, having been engaged in cultural exchanges in culinary skills of Sichuan cuisine and studying Chinese cuisine and food culture for more than 20 years。She has been awarded the James Beard Award for Writing and Literature in the culinary and catering industry for four times。

• 著作《鱼翅与花椒》从外国人的视角来看中国饮食文化，让读者在书中体会四川活色生香的生活。

  TheShark’s Fin and Sichuan Peppergives a view to have a glimpse of Chinese cuisine culture from the perspective of foreigners, allowing readers to experience the vibrant life in Sichuan.

• 著作《川菜》涵盖了200道经典川菜食谱、56中烹饪手法、23种独特调味，详细介绍川菜制作过程及川菜文化。

  TheFood of Sichuancovers 200 classic Sichuan recipes, 56 cooking techniques, 23 unique seasonings and detailed introductions to the production process and the culture of Sichuan cuisine.

#收费标准 #

Charging Standards

不含住宿费：1380元/人

Excluding accommodation fee: RMB1,380/person

含住宿费：2280元/人（6晚）

Including accommodation fee: RMB 2,280/person (6 nights)

联系方式：国际合作与交流处

Contact:International Cooperation and ExchangesOffice

联系人：潘老师

Contact Person: Ms.Pan

咨询电话（Tel）：028-84825830

QQ：904974426

邮箱（E-mail）：PD@sctu.edu.cn

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