THTI Students and Staff Invited to China for Immersive Culinary Programme

We’re proud to announce that a team from the Tobago Hospitality and Tourism Institute participated in a transformative 4-week Chinese Culinary and Qilu Cultural Immersion Programme hosted by Taishan University.

From Shandong’s vibrant traditions to hands-on kitchen experiences with master chefs, our students embraced global learning at its finest.

The Power of Collaboration:

This opportunity was made possible through the collaborative efforts of Mr. Cheng Feng Tian, Caribbean Development Counselor of Taishan University; Ciabatta Digital Technology (Hainan Special Economic Zone) Co., Ltd.; and Ms. Jala Bernard-Williams of Jala Bernard Hospitality.

Together, they developed a comprehensive programme that offered our students hands-on exposure to traditional culinary techniques and deep-rooted cultural customs.

The programme not only aimed to build technical culinary skills but also to foster greater global awareness and inter-cultural understanding, including:

• Strengthened ties between Caribbean and Chinese institutions.
• Enhanced appreciation of Chinese and foreign cuisines.
• Skill demonstrations and knowledge-sharing presentations.

Over the course of the four weeks, participants engaged in a variety of immersive activities:

• Culinary workshops led by seasoned Chinese chefs.
• Cultural tours and visits to heritage sites across Shandong.
• Qilu art and calligraphy classes.
• Traditional tea ceremonies and etiquette sessions.
• Cross-cultural exchange forums with international students.

The programme was spearheaded by the School of International Education at Taishan University and coordinated by Ciabatta Digital Technology Co., Ltd. Both units were instrumental in ensuring the success of the initiative from lesson planning and logistical coordination to teaching support and emergency preparedness.

THTI remains committed to providing world-class educational experiences that empower our students to thrive in a global hospitality and tourism environment. We are deeply grateful for the warm welcome extended by our hosts and look forward to future opportunities that continue to bridge cultures through education, food, and mutual respect.

This unforgettable experience was shared by our dedicated lecturers Chef Vergiss Lovelace, Chef Darrell Thomas, along with our outstanding students Vashish Lalbeharry, Alicia Noray-Bowles and Phenecia Britto.