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11/25~29 PAUL BOCUSE保羅伯居斯 來訪高餐大活動議程

 

 

 

Itinerary for Visiting NKUHT

 

                Institut Paul Bocuse

  1. Charlotte Jacquier, Strategic Partnerships Manager

  2. Nicolas Vautherin, Chef

 

  •  Period: Monday 25 ~ Friday 29 November, 2019

Date

Time

Activity

Venue

Remark

Nov. 25

  Mon.

 

Arriving HSR Zuoying Station

(Estimate time: 20:00)

 

*arriving Taoyuan Airport at 15:30pm

Taiwan High Speed Rail, Zuoying Station

 

Pick up by Sami Lin

Accommodation: Kaohsiung International Plaza

No.436, Daye N. Rd. Xiaogang Dist., Kaohsiung City (R.O.C.)

 

Nov. 26

Tue.

 

07:30

Pick up from Hotel

 

Pick up by Kimberly

07:50-9:50

mise en place for Demonstration

D203, 2F of building D

 

10:00-12:30

French Cuisine (IPB receipts) Demonstration

(about 2.5 hours)

D203, 2F of building D

30 students from Culinary Arts Students (5-year college students)

30 students from International Culinary Arts

12:30-13:40

Lunch

Joy coffee

 

 

14:00-17:00

 

French Cuisine (IPB receipts)  Demonstration

(about 2.5 hours) Same Receipts with morning section is fine

 

 

D203, 2F of building D

35 students from Department of Western Culinary Arts

20 students from International Culinary Arts

17:20-18:00

Hotel refresh

 

 

18:00

Dinner/Rest/Free Time

 

 

 

 

 

 

 

Nov.27

Wed.

9:30

Pick up from Hotel

 

 

8:30-12:00

 

Students Practical Class:

Student will make dishes that they learn from Demonstration of French Cuisine on Tuesday

 

C603, 6 F of building C

30 students from Culinary Arts Students

12:00-13:30

 

French cuisine: prepare by students in practical class

 

 

With Dean and culinary faculty

13:30~14:50

Campus Tour

 

 

 

Hotel refresh

 

 

18:00

Welcome Dinner 

 

 

 

Nov. 28

Thur.

9:30

Pick up from Hotel

 

 

 

10:00-12:00

 

Participate in Taiwan cookery and local delights Class (optional)

 

D503, 5F of building D

 

12:00-13:30

Lunch with culinary faculty

Pizza House

2F of building C

 

14:00-15:00

Meeting with President Pearl Lin

President office

 

15:30-16:50

Presentation workshop:

 

Topic: French Gastronomy

 

D611, 6 F of building D

Culinary Students

16:50-17:30

Meeting with NKUHT students for IPB Summer program

 

 

17:30-18:00

Hotel Refresh

 

 

18:00

Dinner/Free Time

 

 

 

Nov.29

Fri.

 

 

 

TBC/Free time

 

Departure from HSR around 18:00

(fly back on Sat. 00:30am)

 

 

 

 

 

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