The Department of Hotel and Restaurant Management at National Pingtung University of Science and Technology (NPUST) has achieved outstanding results at an international culinary competition in South Korea. From June 9 to 12, 2026, Assistant Professor-level Technical Experts Wei-Ting Chao and Andy Li-Yuan Ko led a delegation of five students to the KINTEX (Korea International Exhibition Center) in Goyang City, Gyeonggi Province, South Korea. There, they competed in the “2026 SFH Culinary Challenge,” an international culinary competition certified by the World Association of Chefs’ Societies (Worldchefs/WACS). Competing against top talent from various Asian countries, the NPUST students stood out thanks to their rigorous training and steady performance, bringing home a total of 7 silver medals, 2 bronze medals, and 1 Excellent Work award—firmly demonstrating their professional prowess and international competitiveness.
The participating students underwent long-term training and intensive practice, building their practical skills through the department’s specialized courses—such as Western Culinary Arts, International Cuisine, and Creative Culinary Arts—as well as through culinary clubs and specialized competition training. The competition categories included pastas, meat/poultry, and seafood. Contestants were required to complete their dishes within a strict time limit, not only their culinary techniques to the test, but also their creativity, time management, and adaptability under pressure.
The faculty members leading the team, Wei-Ting Chao and Andy Ko, noted that international competitions serve as vital platforms for cultivating students’ professional capabilities and global perspectives. From pre-competition planning, menu design, and ingredient testing to the final presentation, the students must dedicate immense time and effort to relentless practice. Exchanging ideas and competing with peers from different countries also allows them to learn about global catering trends and diverse cooking methodologies.
The award-winning students include:
- Ying-Yan Huang (Sophomore, Class A): Silver Medal in Hot Cooking (Pasta), Silver Medal in Meat and Poultry.
- Kuan-Chieh Chen (Freshman, Class A): Silver Medal in Hot Cooking (Pasta), Silver Medal in Meat and Poultry.
- Hsun-Han Yang (Freshman, Class A): Silver Medal in Meat and Poultry, Bronze Medal in Pasta.
- Chen-Kai Hsu (Freshman, Class B): Silver Medal in Seafood, Excellent Work Award in Pasta.
- Chung-Yu Chen (Sophomore, Class B): Silver Medal in Pasta, Bronze Medal in Meat and Poultry.
The Department of Hotel and Restaurant Management has long emphasized the development of students’ practical skills and global mindsets, actively encouraging them to participate in domestic and international professional competitions. Through the educational philosophy of “learning by doing, and doing by learning,” the department strengthens students’ technical expertise and innovative capabilities. Moving forward, the department will continue to promote international exchanges and competition participation, nurturing more hospitality talent equipped with professional skills, innovative thinking, and a global outlook—allowing students to shine on the world stage.
