# 學(xué)校介紹 #

Introduction

四川旅游學(xué)院是四川省人民政府主辦，國(guó)內(nèi)第一所以“旅游”命名的全日制普通本科高校，2013年經(jīng)教育部批準(zhǔn)，由四川烹飪高等專科學(xué)校與四川省農(nóng)業(yè)管理干部學(xué)院合并組建。學(xué)校肩負(fù)“強(qiáng)旅報(bào)國(guó)”的歷史使命，不斷深化教育教學(xué)改革，傳承中國(guó)優(yōu)秀旅游、烹飪文化，培養(yǎng)適應(yīng)經(jīng)濟(jì)社會(huì)發(fā)展的應(yīng)用型人才。2018年被國(guó)務(wù)院僑辦批準(zhǔn)為“海外惠僑工程——中餐繁榮計(jì)劃基地”。學(xué)校主校區(qū)位于四川省成都市龍泉驛區(qū)紅嶺路459號(hào)，占地面積67.2萬平方米（合1008畝）。學(xué)校將峨眉青城、九寨黃龍、岷山岷江、樂山大佛、都江堰等風(fēng)景名勝濃縮進(jìn)校園，已建成國(guó)家AAA級(jí)旅游景---休閑美食文化園，形成校園在景區(qū)，景區(qū)在校園的獨(dú)特格局，課堂與實(shí)景無縫對(duì)接，文化與旅游相得益彰。學(xué)校建有攀巖運(yùn)動(dòng)場(chǎng)、休閑運(yùn)動(dòng)綜合訓(xùn)練館、中國(guó)唐球練習(xí)場(chǎng)、沙灘排球場(chǎng)、網(wǎng)球場(chǎng)、羽毛球場(chǎng)、游泳館等休閑運(yùn)動(dòng)體育設(shè)施，建有能夠滿足各學(xué)科、專業(yè)教學(xué)科研需要的各級(jí)各類實(shí)驗(yàn)室，建成教學(xué)、科研、競(jìng)賽、雙創(chuàng)、培訓(xùn)、觀光、休閑、美食、健身“九位一體”的格局。

Sichuan Tourism University, sponsored by Sichuan Provincial People’s Government, is the first full-time general undergraduate university named by “tourism”. Upon the approval of the Ministry of Education in 2013, it is a combination of Sichuan Higher Institute of Cuisine and Sichuan Agricultural Management Cadre Institute. The university undertakes the historical mission of “serving the country by strengthening tourism”. It also keeps deepening the reform of education and teaching, inheriting China's excellent tourism and culinary culture, and cultivating application-oriented talents for economic and social development. In 2018, it was approved by the Overseas Chinese Affairs Office of the State Council as the “Benefiting the Overseas Chinese Project - Chinese Food Prosperity Base”. The main campus of the university is located at No. 459, Hongling Road, Longquanyi District, Chengdu, Sichuan Province, covering a floor area of 672,000 square meters (1,008 mu in total). Numerous tourist attractions, including Mount Emei, Mount Qingcheng, Jiuzhaigou, Yellow Dragon Scenic Area, Minshan Mountain, Minjiang River, Leshan Giant Buddha and Dujiangyan Irrigation System, are condensed in this campus. Leisure and Delicacy Culture Park, a national AAA tourist attraction, has been built, fusing the campus and the scenic spot and casting a seamless connection between classrooms and scenes and complementation between culture and tourism. Equipped with multiple leisure sports and sports facilities, including a rock-climbing venue, comprehensive training center, Chinese Tang ball practice court, beach volleyball court, tennis court, badminton court and natatorium, the campus is constructed with laboratories at all levels based on the teaching and research needs of all disciplines and specialties, thereby developing a nine-in-one pattern of teaching, scientific research, competition, entrepreneurship and innovation, training, sightseeing, leisure, food and fitness.

# 項(xiàng)目介紹 #

Project Introduction

食在中國(guó)、味在四川。

川菜自古有之，

是中國(guó)飲食的重要組成部分。

While China is an ideal place to feed your appetite, Sichuan is the best place to satisfy your taste buds.

Sichuan cuisine has come into being since ancient times and is an important part of the Chinese diet.

早在秦漢時(shí)，川菜便已發(fā)端。公元前3世紀(jì)末葉，秦始皇實(shí)現(xiàn)大一統(tǒng)，大量中原移民將烹飪技術(shù)帶入巴蜀，與當(dāng)?shù)氐娘嬍澄幕�融合交匯，漸漸形成了一套特別的川菜烹飪技術(shù)。唐宋期間，川菜發(fā)展成為中國(guó)的一大菜系。清代，辣椒傳入中國(guó)，川菜味型增加，菜品更加多樣，烹調(diào)手藝日趨完善。經(jīng)過數(shù)千年的融合與發(fā)展，川菜美名傳揚(yáng)四海，成為中國(guó)飲食文化四大主要流派之一，得到了海內(nèi)外食客的推崇。

As early as the Qin and Han Dynasties, Sichuan cuisine has already stepped onto the historical stage. At the end of the 3rd century BC, First Emperor of Qin achieved great unification of the Chinese nation. A large number of Central Plains immigrants brought cooking techniques to Bashu and merged with the local food culture, gradually forming a set of special Sichuan cooking techniques. During the Tang and Song Dynasties, Sichuan cuisine developed into a major style of cooking in China. In the Qing Dynasty, peppers were introduced into China, adding another flavor to Sichuan cuisine and making the Sichuan dishes more diversified and cooking techniques further improved. After thousands of years of integration and development, the fame of Sichuan cuisine has spread all over the world and has become one of the four main schools of Chinese food culture, being praised highly by diners at home and abroad.

“川菜烹飪技藝”非遺項(xiàng)目體驗(yàn)游學(xué)旨在通過川菜烹飪技藝體驗(yàn)、川菜傳統(tǒng)文化學(xué)習(xí)，讓學(xué)員感悟“烹之樂、食之趣、養(yǎng)之道、學(xué)之行”。

“Culinary Arts of Sichuan Cuisine” - Skill of Intangible Cultural Heritage Experiential Study Touraims to let students feel “the joy of cooking, the fun of eating, the way of health preserving, and the journey of learning” by experiencing the culinary skills of Sichuan cuisine and learning the traditional Sichuan culture.

（以上視頻來自“川報(bào)新聞”微信視頻號(hào)）

項(xiàng)目特色

Project features

• 在號(hào)稱“亞洲最大廚房”的烹飪實(shí)驗(yàn)實(shí)訓(xùn)中心內(nèi)進(jìn)行。

• 通過飲食文化博物館、川菜博物館了解川菜文化的源遠(yuǎn)流長(zhǎng)。

• 由中國(guó)烹飪大師、中餐美食文化全球推廣特使、專家教授等親自授課。

  .Experience in the cooking experiment training center known as “the largest kitchen in Asia”

  .Learn about the time-honored history of Sichuan cuisine culture at the Food Culture Museum and Sichuan Cuisine Museum

  .Lectured and taught by Chinese culinary masters, special envoys for the global promotion of Chinese food culture, experts and professors, etc.

一、烹飪實(shí)驗(yàn)實(shí)訓(xùn)中心

Cooking Experimental Training Center

位于四川旅游學(xué)院內(nèi)，號(hào)稱“亞洲最大廚房”，建筑面積達(dá)21800平方米，主體建筑分A、B、C三大功能區(qū)，擁有不同功能和特征的實(shí)驗(yàn)實(shí)訓(xùn)室已逾80多個(gè)，被稱為“亞洲最大的廚房”，可一次性容納和保障近3000師生同時(shí)操作。

Cooking Experimental Training Center, located in the Sichuan Tourism University, is known as “the largest kitchen in Asia”, with a building area of 21,800 square meters. The main building is divided into functional areas A, B, and C, with over 80 experimentation and training rooms of different functions and characteristics, which can accommodate simultaneous operations by nearly 3,000 teachers and students at one time.

二、師資隊(duì)伍介紹

Introduction to the faculty

李 曉

Li Xiao

世界廚師聯(lián)合會(huì)見習(xí)裁判

Probationary Judge of World

Association of Chefs’ Societies

中國(guó)烹飪協(xié)會(huì)職業(yè)技能競(jìng)賽注冊(cè)裁判員

Registered Referee of the Professional Skills Competition of China Cuisine Association

全國(guó)餐飲業(yè)西餐工種評(píng)委

Judge of the National Catering Industry Western Food

中國(guó)烹飪協(xié)會(huì)國(guó)際美食委員會(huì)副主席

Vice Chairman of International Gastronomy Committee of China Cuisine Association

世界廚師聯(lián)合會(huì)青年廚師委員會(huì)中國(guó)區(qū)西南片區(qū)主席

Chairman of the Southwest China Region of the Young Chef Committee of World Association of Chefs’ Societies

2017年被世界廚聯(lián)無國(guó)界組織正式任命為世界廚師無國(guó)界大使

In 2017, he was officially appointed as the World Chefs Without Borders Ambassador by the World Association of Chefs’ Societies Without Borders

喬 興

Qiao Xing

國(guó)家烹飪技能裁判

National Culinary Skills Referee

2017年被世界廚聯(lián)無國(guó)界組織正式任命為世界廚師無國(guó)界大使

In 2017, he was officially appointed as the World Chefs Without Borders Ambassador by the World Association of Chefs’ Societies Without Borders

國(guó)家人社部特聘專家

Distinguished Expert of the Ministry of Human Resources and Social Security

第八界中國(guó)烹飪世界大賽金獎(jiǎng)(荷蘭·鹿特丹)

Gold Medal Winner of the Eighth World Championship of Chinese Cuisine (Rotterdam, Netherlands)

成都市技能大師工作室領(lǐng)班人

Lead of Chengdu Skills Master Studio

李 凱

Li Kai

中國(guó)烹飪大師

Chinese Cooking Master

中餐美食文化全球推廣特使

Special Envoy for the Global Promotion of Chinese Cuisine Culture

中國(guó)飲食文化全球推廣大使

Ambassador for the Global Promotion of Chinese Cuisine Culture

三、飲食文化博物館

Food Culture Museum

位于四川旅游學(xué)院校內(nèi)，創(chuàng)建于2008 年2月�，F(xiàn)收藏各類藏品超過2120件，現(xiàn)展出藏品1251件，它們分別為六個(gè)陳列展廳，即食品原材料展廳、動(dòng)植物保護(hù)展廳、酒器、茶類展廳、餐飲陶瓷展廳、古生物標(biāo)本展廳。其中，動(dòng)物標(biāo)本512件、植物標(biāo)本268件、酒瓶225個(gè)、茶葉33類、古陶瓷器144件、蝴蝶昆蟲標(biāo)本31件、古化石22件，面塑作品16件、另有展示物品如學(xué)生設(shè)計(jì)的菜單、茶具等。

Food Culture Museum founded in February 2008 is located on the campus of Sichuan Tourism University. The Museum houses more than 2,120 collections of various kinds, and 1,251 of them are now on display. It consists of six showrooms for food and raw materials, animal and plant protection, wine utensils, teas, catering ceramic and paleontological specimen. Among them, there are 512 animal specimens, 268 plant specimens, 225 wine bottles, 33 types of tea leaves, 144 ancient ceramics, 31 butterfly and insect specimens, 22 ancient fossils, 16 surface sculptures, and other exhibits such as menus and tea sets designed by students.

四、成都川菜博物館

Sichuan Cuisine Museum

位于四川省成都市郫縣古城鎮(zhèn)，為國(guó)家3A級(jí)旅游景區(qū)、國(guó)家三級(jí)博物館。是世界唯一以菜系文化為陳列內(nèi)容的活態(tài)主題博物館，包含了川菜、川酒、川茶、川戲、川派建筑、川式園林等特色。景區(qū)內(nèi)分為典藏館、互動(dòng)演示館、品茗休閑館、灶王祠、川菜原料加工工具展示區(qū)、川菜原料展示區(qū)等。

Sichuan Cuisine Museum, located in the ancient town of Pixian County, Chengdu, Sichuan Province, is a national AAA tourist attraction and a national third-level museum. It is the world’s only live theme museum with cuisine culture as its display content, including Sichuan cuisine, Sichuan wine, Sichuan tea, Sichuan opera, Sichuan-style architecture, and Sichuan-style gardens. This tourist attraction consists of the Collection Hall, Interactive Demonstration Hall, Tea Tasting and Relaxation Hall, Kitchen God Shrine, Sichuan Cuisine Raw Material Processing Tools Display Zone, and Sichuan Cuisine Raw Material Display Zone.

課程設(shè)置

Curriculum setting

• 川菜烹飪體驗(yàn)課可選課程：回鍋肉、麻婆豆腐、宮保雞丁、魚香肉絲、鐘水餃、擔(dān)擔(dān)面等傳統(tǒng)經(jīng)典川菜。

  Optional courses for Sichuan cuisine cooking experience class: traditional classic Sichuan dishes such as Twice Cooked Pork, Mapo Tofu, Kung Pao Chicken, Fish-flavored Shredded Pork, Zhong Dumplings, Dan Dan Noodles and so on.

#部分對(duì)外交流團(tuán)組活動(dòng)圖集 #

Photos of Foreign Exchange Activities

駐成渝兩地外國(guó)領(lǐng)事館官員來校體驗(yàn)

Officials from foreign consulates in Chengdu and Chongqing participatedin Sichuan cuisine cultural experience activities

法國(guó)布魯瓦酒店管理學(xué)校師生來校體驗(yàn)

Students from Lycée Htelier de Blois Val de Loire participatedin Sichuan cuisine and tea culture experience activities

法國(guó)杜蓋酒店管理學(xué)校師生來校體驗(yàn)

Students from Lycée Htelier du Touqueten Franceparticipatedin Sichuan cuisine cultural experience activities

#活動(dòng)作品集 #

Activity Portfolio

#優(yōu)秀留學(xué)生校友--扶霞·鄧洛普 #

Outstanding Alumni of International Student: Fuchsia Dunlop

扶 霞·鄧 洛 普

Fuchsia Dunlop

英國(guó)人，畢業(yè)于劍橋大學(xué)。美食作家、廚師、人文學(xué)者。多次來我校交流并川菜烹飪技藝，研究中國(guó)烹飪及飲食文化20余年。四次獲得烹飪餐飲界界“奧斯卡”詹姆斯·比爾德獎(jiǎng)烹飪寫作大獎(jiǎng)。

British national, graduated from Cambridge University。 Gourmet Writer, Chef, Cultural Scholar。She came to our school many times, having been engaged in cultural exchanges in culinary skills of Sichuan cuisine and studying Chinese cuisine and food culture for more than 20 years。She has been awarded the James Beard Award for Writing and Literature in the culinary and catering industry for four times。

• 著作《魚翅與花椒》從外國(guó)人的視角來看中國(guó)飲食文化，讓讀者在書中體會(huì)四川活色生香的生活。

  TheShark’s Fin and Sichuan Peppergives a view to have a glimpse of Chinese cuisine culture from the perspective of foreigners, allowing readers to experience the vibrant life in Sichuan.

• 著作《川菜》涵蓋了200道經(jīng)典川菜食譜、56中烹飪手法、23種獨(dú)特調(diào)味，詳細(xì)介紹川菜制作過程及川菜文化。

  TheFood of Sichuancovers 200 classic Sichuan recipes, 56 cooking techniques, 23 unique seasonings and detailed introductions to the production process and the culture of Sichuan cuisine.

#收費(fèi)標(biāo)準(zhǔn) #

Charging Standards

不含住宿費(fèi)：1380元/人

Excluding accommodation fee: RMB1,380/person

含住宿費(fèi)：2280元/人（6晚）

Including accommodation fee: RMB 2,280/person (6 nights)

聯(lián)系方式：國(guó)際合作與交流處

Contact:International Cooperation and ExchangesOffice

聯(lián)系人：潘老師

Contact Person: Ms.Pan

咨詢電話（Tel）：028-84825830

QQ：904974426

郵箱（E-mail）：PD@sctu.edu.cn

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四川旅游學(xué)院新媒體中心出品

轉(zhuǎn)載于 |川旅國(guó)合處暨港澳臺(tái)辦

二次編輯 | 巫雯靜

美 編|牛安琦

責(zé)編 | 李宇航

終 審 | 祖曉霞