Honam University Department of Food Service and Culinary Science Holds 19th Graduation Exhibition

[Asia Economy Honam Reporting Headquarters Reporter Lee Gwan-woo] On the morning of the 12th, the Department of Food Service Culinary Science at Honam University held the 19th Graduation Exhibition, gathering various dishes created with creative ideas and outstanding skills by about 60 graduating students under the theme of ‘Bogam’ at the auditorium on the first floor of IT Square.

As part of the Social Connection Project of the University Innovation Project Headquarters, this graduation exhibition showcased works made with various shapes and colorful ingredients including Korean, Western, Japanese, and Chinese cuisines, desserts, finger foods, petits fours, and crafts, presenting ‘works too precious to eat’ that impressed the attendees.

The theme of the graduation exhibition, ‘Bogam,’ means precious things or objects that can serve as examples to others or future generations, or books recording such things, as well as a precious and valuable mirror. It carries the meaning of ‘becoming a good example to someone during the difficult times of COVID-19.’

In his congratulatory speech, Park Sang-chul, President of Honam University, said, “I was amazed to see the remarkable works presented by the graduating students, who have learned from excellent faculty members and honed their skills on their own,” and added, “I ask that you contribute to the development of food culture by being filial to your parents, fostering friendship with your peers, and building on the character education you received at university.”

Parent representative Park Hyuk-jun said, “I am proud of both the students who have richly prepared the graduation exhibition with the skills they have learned and mastered over four years, and the parents who have supported them in every way,” and requested, “Please grow into Korea’s food service experts responsible for the health of the people with creative and unique foods in the future.”

Kim Young-gyun, head of the Department of Food Service Culinary Science at Honam University, said, “With the goal of ‘developing recipes to enhance and recover immunity against COVID-19,’ we developed products using various local food ingredients that can be sold online in the untact era,” and added, “We did our best to make this an opportunity to showcase the fruits of the students’ efforts over the past four years.”

This content was produced with the assistance of AI translation services.