- How would you like to learn “Cooking in French” at Le Cordon Bleu-Sookmyung Academy?
On May 1, an interesting lecture was held at Le Cordon Bleu-Sookmyung Academy that is located on the 7th floor of The Second Foundation Campus Continuing Education Building. It was the last class of “Cooking in French” program, which has been designed to enable the students to master technical terms used in French culinary, confectionery, and baking as well as French culinary culture, and simple conversation in French.
This 4-week program that was held for 3 hours every Monday from April 3 was designed for not only the students of Le Cordon Bleu-Sookmyung Academy who are learning French culinary, confectionery, and baking toward a profession, but also other students of Sookmyung and even the general public.
The lecture was given by Interpretation Manager Han Deok-hwa, who has been in charge of French interpretation since the opening of Le Cordon Bleu-Sookmyung Academy in 2002. Interpretation Manager Han is a veteran interpreter who has been perfectly interpreting, without missing a word, the class of the French chef who has been sent to Korea after a strict screening in France.
Based on such experience, she has not only successfully transferred the knowledge on French culinary, confectionery, baking terminology, introduction to gastronomy, and French culinary culture and history, but also combined lectures on basic French conversation that enabled even the students who are complete stranger to French communicate in such a short time. In addition, she enabled the students to learn French easily in a fun environment to by actively utilizing diverse visual and audio materials such as French videos and chanson in order to prevent the students from losing focus in similar second language classes that can be quite difficult for students.
The students who participated in the program expressed great satisfaction. A student from Le Cordon Bleu-Sookmyung Academy said, “By learning cooking and speaking at the same time, I was able to gradually understand the chef’s instructions faster and better than I had expected.” The students of Sookmyung expressed their impression of the class by saying, “I think such top-level academy in our school and diverse classes offered are tremendous merits.”
Interpretation Manager Han emphasized that “Cooking and language are important keywords that compose the culture of each country,” and “Le Cordon Bleu-Sookmyung Academy will make the best efforts to become an educational institution that teaches the students the values of French culinary culture through French cuisine and language.”