Culinary students compete in cooking with U.S. chicken

Participants competing in cooking food

The competition attracted 12 teams from classes 16 and 17 of the College system and the 24 and 25 of the Intermediate Courses of Hue College of Tourism. The teams competed in preparing a European or Asian dish using U.S. chicken as the main ingredient, a high-quality, nutritious, and flexible food.

In addition to technical skills, the competition emphasized creativity, aesthetics, and professional presentation, aiming toward the practical competencies that young chefs need when entering the modern culinary tourism and service industry.

The competition was an opportunity for Hue College of Tourism to affirm the quality of its practical training, applicability, and international integration, while also strengthening connections between the school, businesses, and professional organizations.

In addition to material values, the winning team will have the opportunity to receive advanced training and preparation to compete in the upcoming national final in Da Nang City.

By Duc Quang