Gastronomy Education in Quanzhou: Fostering Creativity, Culture, and Inclusion
As a culturally rich city along China’s Maritime Silk Road, Quanzhou champions gastronomy as both a heritage and a forward-looking industry. Through a comprehensive education and training ecosystem, the city cultivates creativity, promotes cultural knowledge, and enhances professional excellence across all ages and sectors.
1. Integrating Culture and Creativity Across Educational Levels
Quanzhou embeds gastronomy and culinary arts into formal education, from primary to doctoral levels, nurturing both creative expression and cultural preservation.
Anxi College of Tea Science, Fujian Agriculture and Forestry University, collaborates with over 110 tea enterprises to deliver a complete academic track from undergraduate to Ph.D. levels, training professional tea artists and researchers.
Quanzhou Normal University and Nan’an Hongxing Vocational Secondary School offer programmes such as Food Design, cultivating creativity in culinary arts and food innovation.
Social learning spaces like the Quanzhou Youth and Children’s Palace and University for the Aged provide Nutrition and Culinary Skills courses to children, youth, women, and the elderly, promoting intergenerational enjoyment of cuisine.
Quanzhou TV’s “Quanzhou Delicacies”, with over 4,100 episodes broadcast across 28 years, has inspired both public audiences and culinary professionals.
The Traditional Tea Processing Techniques, including Quanzhou’s Oolong tea practices inscribed on the UNESCO Intangible Cultural Heritage list, are integrated into school curricula. Additionally, 15 online tea-related courses have engaged over 26,000 learners worldwide.
2. Lifelong Learning and Vocational Training in Gastronomy
Quanzhou provides dynamic lifelong learning opportunities through academic, vocational, and community-based programmes.
18 educational institutions have produced 6,312 graduates in food-related disciplines since 2021.
Universities including Fujian Agriculture and Forestry University trained 726 undergraduates.
Vocational colleges such as Liming Vocational University have educated 2,181 students.
Thirteen secondary vocational schools trained 3,405 culinary professionals.
22 gastronomy training centres and 48 industry academies offer skills training and internships, reaching thousands annually.
Master Studios and Intangible Cultural Heritage Centres have trained 292 professionals in traditional tea techniques.
Institutions like the Quanzhou Intangible Cultural Heritage Exhibition Hall and Youth Night School engage the public through tasting workshops and educational sessions.
3. Research and Innovation for Culinary Creativity
Quanzhou integrates gastronomy research with innovation and sustainable development:
Huaqiao University Gastro-Economy Research Centre promotes creativity in Quanzhou’s culinary sector through research and talent cultivation.
The Quanzhou Academy of Cultural Heritage safeguards and reinvents gastronomic ICH by integrating it with design, crafts, and folk art.
The Quanzhou Engineering Technology Research Centre for Functional Food focuses on food technology, marine resources, and innovation in health-based diets.
The Anxi Institute for Carbon Neutrality of the Tea Industry leads in ecological practices using IoT, satellite, and cloud technologies to manage 110,000 acres of tea gardens sustainably.
4. Inclusive Cultural Spaces and Public Access to Gastronomy
Quanzhou offers inclusive cultural infrastructure dedicated to culinary arts, serving various audiences:
The Quanzhou Youth and Children’s Palace runs weekly Street Food and Western Pastry classes in a modern 500m2 kitchen, blending heritage with innovation.
The Fujian Provincial University Student Innovation & Entrepreneurship Centre (Quanzhou) supports young entrepreneurs with mentorship and incubation for food startups.
Eight talent centres provide free culinary training for rural workers, women, the unemployed, and vulnerable communities.
265 senior dining halls, 72 disability support centres, and 571 food banks reduce food waste and provide inclusive food access.
5. Key Programmes Strengthening Multi-Stakeholder Cooperation
Recent initiatives have strengthened partnerships across government, academia, civil society, and industry:
Quanzhou Cuisine Culinary Skills Standards Constitution: A collaborative effort that has established 50 culinary standards, with 112 more in development.
The Quanzhou Forum on the Integration of Enterprises and Educational Institutions (2023): Hosted at Quanzhou College of Technology, this forum addressed innovation, marketing, and talent development through cross-sector dialogue.
6. Policies Supporting Creators and Culinary Professionals
Quanzhou ensures culinary professionals are empowered and recognised through targeted policies and programmes:
The city has developed a comprehensive talent pool, with courses, master studios, competitions, and professional assessments. Over four years, 70 master chefs, 5 technical experts, and 9 skill masters were trained.
The Intangible Cultural Heritage Talent Protection Project supports mentorship and apprenticeships, with 155 ICH projects declared and 30 municipal-level inheritors recognised.
The “Harbor for Professionals” Plan prioritizes food innovation as a key industry, offering benefits to over 850 technical talents across agriculture and culinary sectors.
Quanzhou’s gastronomy education ecosystem exemplifies how cities can unite tradition with innovation, promote inclusive learning, and empower future culinary creatives. Through sustained collaboration and investment in human capital, Quanzhou continues to enrich its gastronomic heritage and global culinary influence.
