UTM Culinary Arts Student Gary Hao Completes Three-week Exchange in France
The Macao University of Tourism (UTM) has long encouraged students to make the most of international exchange opportunities to broaden their professional horizons. Gary Hou Kit Wai, a Year 4 student in the Culinary Arts Management programme, was awarded a scholarship by the Consulate General of France in Hong Kong and Macau to participate in a three-week “French + Gastronomy” exchange programme in Rouen, France. The programme combined language learning with French culinary training, allowing him to immerse himself in French food culture and historical heritage.
Combining Language and Culinary Arts: An Immersive Learning Experience
Gary’s exchange itinerary was intensive and well-structured. Each morning, he attended immersive French language classes at French in Normandy. In the afternoons, he moved to École FAUCHON for hands-on training in French cuisine and pastry, learning professional chef techniques and ingredient pairing. The curriculum covered core culinary skills, from precision knife work to sauce preparation, giving him a systematic understanding of French cuisine within just three weeks.
Beyond the classroom, he seized every opportunity to visit local markets and engage with industry professionals, gaining insights into the real-world operations of the French catering sector. During his free time, he explored Normandy’s iconic landmarks such as Mont-Saint-Michel and Honfleur, experiencing first-hand how French culture deeply integrates local ingredients, culinary aesthetics, and rich historical heritage into daily life.
Cross-Cultural Exchange and a Broader Worldview
Gary said the exchange not only refined his French culinary and pastry techniques but also significantly strengthened his language skills and cross-cultural communication abilities. Studying and living alongside classmates from around the world helped him forge lasting friendships and greatly expanded his international perspective. He particularly noted that the French respect for ingredients and attention to culinary detail gave him a deeper understanding of French gastronomy and offered fresh inspiration for his future professional development.
For fellow students who are considering overseas exchange opportunities, Gary advises staying alert to scholarships and exchange programmes offered by the university, consulates, and other organisations, and applying proactively. “Keep an open mind, step out of your comfort zone, actively engage with students from different cultural backgrounds, and make the most of your free time to explore local markets, history, and culture.”
UTM will continue to build international exchange platforms for students, encouraging them to take advantage of exchange programmes and short-term overseas opportunities, not only to advance their professional studies but also to broaden their global perspectives and lay a stronger foundation for their future careers.