15 students from the Department of Hospitality Management participated in the “Taiwan-Australia Dual Certificate Program” and went to the renowned Australian hospitality and tourism institute, Evolution Hospitality Institute (EHI), for training and internships with fruitful results. Over half of the internship units were willing to continue employing Hungkuang interns. Among the students, Tang Lilian took time to participate in the “2023 New South Wales Metropolitan Cooking Competition” and won the silver medal. She also won a bronze medal in the competition held by the institute. Some students had excellent work performance, earning AUD$750 per week for working 4 days a week, which is equivalent to NT$15,750, with a monthly salary over NT$63,000.
According to Dean of International Affairs Tian Qih, the “Taiwan-Australia Dual Certificate Program” is a pilot technical education course plan under the cooperation between the Ministry of Education in Taiwan and Australia. 15 students began studying and interning at EHI for one year since December last year. Students in the program must pass Australia’s license exams. Upon graduation, they will obtain both Australian licenses and Taiwan’s university diplomas, giving them greater mobility in international employment. Their internship units, matched by the college, include hotels, renowned restaurants, chain bakeries, etc. Students like Tang Lilian and Ke Tingyu had outstanding performances, with over half of the internship units expressing their willingness to continue employing Hungkuang interns.
餐旅管理系15名學生參加「臺澳雙證計畫」，到澳洲知名餐飲觀光學院 Evolution Hospitality Institute (EHI)研習及實習收獲滿滿，實習單位過半願意留用弘光實習生。其中學生唐莉蓮抽空參加「2023 年新南威爾斯大都會烹飪大賽」獲得銀牌，在學院所辦的比賽中也拿到銅牌佳績；還有學生工作表現優異，一周工作4天拿到澳幣750元周薪，相當於新臺幣15,750元，換算月薪超過新臺幣63,000元。
國際長田其虎表示，「臺澳雙證計畫」是教育部的臺澳合作試辦技術教育課程計畫，15名學生去年12月開始到EHI研習上課及實習一年，參加計畫學生必須通過澳洲證照考試，畢業時可以擁有澳洲證照及我國大學畢業證書「雙證」，具備國際就業移動力，實習單位由學院媒合飯店、知名餐廳、連鎖烘焙坊等，學生唐莉蓮、柯亭宇等人表現優異，有過半實習單位表達願意留用弘光實習生。
“I not only want to fulfill my father’s dream of studying in Taiwan, but also want to explore more possibilities for myself,” said Lilian Tang from Indonesia. Her father wished to study in Taiwan when he was young but was unable to. He encouraged Lilian to come to Taiwan through the Overseas Youth Vocational Training School and continue her studies at the university level. With good English skills, the school recommended that she participate in the “Taiwan-Australia Dual Certificate Program”. At EHI and the internship unit Capella Hotel, which was once rated the best hotel in the world, she learned a lot of professional skills. She participated in the preparation for the opening of Brasserie 1930, a new restaurant under the hotel. Just 2 months after opening in February, the restaurant was recognized by Australian food guides. The enthusiastic chefs taught her new techniques which she applied in her competitions, happily and unexpectedly winning two good results.
The fourth-year student Lilian Tang pointed out that the “2023 New South Wales Metropolitan Cooking Competition” was the first large-scale external competition she participated in. She had to use the ingredients provided by the organizer to complete a main course and dessert within 2.5 hours. Busy with classes and internships, she came up with menu ideas in her mind for almost a month after signing up, only finding time to practice in the last few days. During the competition, she realized that she had forgotten to calculate the time for picking up and selecting ingredients, worrying for a time that she wouldn’t finish within the time limit. Fortunately, the techniques she learned were naturally brought into play and she completed smoothly in the end.
Ke Tingyu started her internship at Black Star Pastry, a famous strawberries and cream cake chain dessert shop in Sydney, in April this year. With a proactive and outstanding performance at work, she worked across groups including packaging, croissant, strawberry cream cake, cake, mille crepe and savory sections, becoming one of the few staff in the central factory familiar with operations of every group.
The fourth-year student Tingyu Ke said that working in different groups means facing different challenges. She discovered her high adaptability and felt a sense of achievement unlocking new job scopes. Balancing work and rest while following her curriculum, she works 3-4 days per week, making AU$1,100-1,500 biweekly, with satisfactory income. She likes how work and life in Australia are clearly separated for better leisure, making her gain deeper understanding of overseas employment through this program.
「我不但要完成父親到台灣念大學的夢想，還想為自己開拓更多可能性。」來自印尼的唐莉蓮說，父親早年想到臺灣念書未能如願，鼓勵她到臺灣念海青班，進而繼續升大學，由於本身英文能力不錯，學校推薦她參加「臺澳雙證計畫」，在EHI學院及曾獲評為全球最佳飯店的實習單位Capella Hotel學到很多專業技術，參與飯店旗下新餐廳Brasserie 1930籌備到開幕，餐廳剛開幕2月就得到澳洲美食指南肯定，廚師很熱情地教導新技術，她把這些技法運用在比賽上，很開心又很意外能拿到兩項好成績。
大四學生唐莉蓮指出，「2023 年新南威爾斯大都會烹飪大賽」是她第一次參加校外大型比賽，必須使用主辦單位提供的食材，在2個半小時內完成主菜及甜點，由於忙著上課、實習，報名後近一個月時間先在腦海中構思菜單，最後幾天才抽空練習，比賽時發現忘了計算取用及挑選食材時間，一度擔心無法在時間內完賽，幸好把平日學到技法自然發揮出來，順利完賽。
柯亭宇則是於今年4月，開始到以草莓西瓜蛋糕聞名的雪梨Black Star Pastry連鎖甜點店實習，由於工作積極主動表現良好，從包裝組到可頌組、草莓西瓜蛋糕組、蛋糕組、千層組、鹹食組等每個組別工作都做過，成為中央工廠中少數熟悉各組作業的員工。