Sichuan Tourism University News Network（Correspondent: Pan Dong, Photographer: Chen Yuxia）A delegation from South Korea’s Woosong University, comprising Kim Sang-han, a member of the foundation’s board, and Liu Nian, the director of China affairs at Woosong University and dean of its Overseas Education College, arrived at Sichuan Tourism University (STU) on June 25, accompanied by Yan Shijing, a former standing committee member of the Party Committee and former vice president of Sichuan University, where they were warmly received by Zhang Xuelong, STU’s Party secretary, in a cordial meeting that featured friendly exchanges on ways to further deepen bilateral institutional ties.

During the meeting, Zhang Xuelong welcomed the delegation and reaffirmed STU’s commitment to open education, operating on the belief that exchange nurtures partnership, and partnership, in turn, propels growth. Noting the strong alignment between Woosong University’s expertise in hospitality, culinary arts, and international business and STU’s academic strengths, he pointed to broad prospects for collaboration. He also presented Kim Sang-han with The Flavors of Intangible Cultural Heritage in Sichuan: Standards for Sichuan Cuisine Culinary Techniques and Dish Preparation, a comprehensive volume compiled by the university that blends theoretical preservation, practical cooking standards, and industry guidelines into both an academic and practical work on Sichuan’s culinary heritage.

A cooperation-focused meeting was held by Li Xiang, a standing committee member of STU’s Party Committee and vice president, with the delegation, attended by representatives from the Office of International Cooperation and Exchange, the School of Hotel and Business Management, the School of Language Culture and International Communication, and the School of Culinary Vocational Education.

Li Xiang provided a detailed overview of STU’s educational philosophy and disciplinary strengths. He outlined four proposals for future cooperation: first, jointly applying for Sino-foreign cooperative education programs to explore new models of joint training and promote complementary educational resources; second, launching integrated bachelor’s-master’s programs, establishing mechanisms for faculty and student exchanges, and building pathways for international talent development; third, co-founding an Institute of Tourism and Hospitality Management, grounded in the practical needs of the cultural tourism industry, connecting enterprises on both sides to create internship and employment platforms, and fostering close integration of academic research with industrial application; and fourth, leveraging Woosong University’s overseas campus to jointly offer Chinese cuisine training and establish a Chinese Sichuan Cuisine Academy.

Kim Sang-han expressed gratitude for STU’s warm hospitality and highlighted Woosong University’s achievements in international education. Noting the strong alignment between Woosong’s strengths in hospitality, culinary arts, and international business and the distinctive programs of STU, he called for practical steps to turn cooperation proposals into tangible outcomes—making substantive progress in talent development and academic exchange, and jointly opening a new chapter in bilateral international collaboration.

During the visit, the delegation toured STU’s history museum, the Culinary and Food Experimental Management Center, the demonstration base for industry-education integration in digital cultural tourism manufacturing, the Institute of Mountain Tourism and Leisure Sciences, and the training center of the School of Hotel and Business Management. They spoke highly of STU’s achievements in preserving culinary heritage, advancing industry-education integration, and developing its cultural tourism disciplines.