Deepening International Exchange and Cooperation in Culinary Education: Pathways and Strategic Recommendations

Abstract

Against the backdrop of deepening globalization and the high-quality advancement of the Belt and Road Initiative (BRI), the internationalization of culinary education has become a critical pathway for supporting national strategic objectives, addressing talent shortages, and enhancing cultural soft power. Drawing upon the interconnected imperatives of national strategic development, industrial upgrading, and vocational education reform, this study systematically examines the core value of culinary education internationalization. Specifically, it highlights its role in facilitating connectivity and people-to-people exchanges under the BRI framework, supporting the global expansion of Chinese catering enterprises, and promoting the opening-up and modernization of vocational education. The study proposes an integrated framework centered on four key dimensions: joint talent cultivation, brand internationalization, mutual recognition of standards, and knowledge sharing. Building upon this framework, a four-dimensional collaborative model involving government, industry, educational institutions, and civil society organizations is advanced to foster sustainable international cooperation. In response to existing challenges—including insufficient top-level policy design, weak industry–education integration, and limited international influence of Chinese professional standards—the paper further proposes innovative solutions such as the establishment of international standard certification alliances, cross-border sharing of digital educational resources, and localized joint talent-training mechanisms. The study aims to provide both theoretical support and practical guidance for developing a distinctive Chinese model of culinary education internationalization, while contributing Chinese wisdom and expertise to global cultural exchange and the building of a community with a shared future for humanity.