Sichuan Tourism University News Network (Correspondent: Feng Xia)On 12 October, the signingceremony of the Memorandum of Understanding (MoU) between Sichuan Tourism University (SCTU) and the Institute of Tourism Studies, Malta was held in the No.1 Standard Meeting Room. Wang Chuan, Deputy Secretary of the CPC SCTUCommittee and President of SCTU, and Pierre Fenech, Principal of Institute of Tourism Studies, Malta, attended the ceremony and delivered speeches. Heads of relevant departments from both institutions were present. Zhang Yuan, Director of the Office of International Cooperation and Exchange, presided over the ceremony.

In his address, Wang Chuan reviewed exchanges between the two institutions dating back to 2025. He stated that the signing of this MoU marks a brand-new phase of deepened cooperation between the two institutions. He expressed the hope that both sides will take the joint undergraduate program in culinary arts as the starting point to advance practical cooperation including faculty and student exchanges, shared internship bases, and the co-construction of the Sichuan Cuisine Workshop. Fenech voiced full confidence in the prospects of bilateral cooperation and noted that the MoU will serve as the foundation to accelerate the delivery and tangible outcomes of specific projects.

Witnessed by guests in attendance, Wang Chuan and Fenech signed the Memorandum of Understanding, exchanged souvenirs and posed for group photos. It is understood that the two institutions have reached preliminary agreement on the terms of two joint training programs for culinary disciplines: the “2+2” top-up bachelor’s program and the “3+1” double bachelor’s degree program. Moving forward, each side will complete required internal approval procedures, and the formal cooperation agreement will be executed via postal exchange.

During the visit, the delegation from the Institute of Tourism Studies, Malta conducted an on-site tour of the SCTU’s Cooking and Food Laboratory Management Center. They held thematic cooperation discussions with relevant leaders from the College of Culinary and Food Science Engineering, the College of Culinary Vocational Education, the College of Tourism and Cultural Industries, and the College of Hospitality, and held a meeting with students majoring in culinary arts.

Reviewed byZhang Yuan

Edited by Yang Yang