College launched in Hunan to train barbecue chefs

Universities in China have long produced doctors, engineers, lawyers, educators and business professionals. Now one in Hunan province will produce barbecue chefs.

Yueyang, a city known for its succulent barbecue cuisine, has launched the first barbecue college in China to standardize the booming industry and boost local economic growth.

Yueyang Open University has joined hands with the Yueyang Barbecue Association to create China's first vocational education platform dedicated to barbecue.

A strategic agreement, which also involves the local government, has initiated the creation of the Yueyang Barbecue Research Institute and the Yueyang Barbecue Industry College, whose goals are to train specialized talent, standardize culinary and business practices, and promote the well-known barbecue sector.

The initiative reflects a deep ambition, said Yue Yanhua, Party secretary of Yueyang Open University. "The institute is expected to transform what is now a store-based barbecue economy into a more structured and integrated industry chain," he said.

The institute will take the lead in drafting the "Yueyang Barbecue Industry Standard", and develop talent evaluation methods as well as outline a development plan, he added.

Barbecue has become a central part of the catering economy of Yueyang, which is home to more than 2,000 barbecue shops and their 50,000 employees, with an estimated annual output exceeding 2 billion yuan ($280 million).

Jiang Zongfu, vice-president of Yueyang Open University, said the establishment of the barbecue college is a response to employment challenges faced by local residents, especially young people.

"Many junior high school graduates who enter the labor market struggle to find appropriate opportunities," he said, adding that barbecue jobs have become popular because of their low entry threshold and relatively high income potential.

The initiative has been met with some skepticism. Some people are wondering if formal education in the field would actually help sustain the barbecue industry.

"I'd like to adopt a wait-and-watch approach here," said a local barbecue shop owner surnamed Chen. "The essence of the art of barbecue lies in long-term practical experience. Handling certain tastes requires years of honing skills."

However, Jiang, vice-president of the university, said that the institute will study and plan the development of the entire barbecue industry chain, including the production of seasonings, meat handling, vegetable processing, logistics and operations — all of which require skilled workers.

Training system

The Yueyang Barbecue Industry College promises to fulfill the need for skilled workers in the field and also provide a structured training system tailored for diverse groups.

Starting this year, the college will partner with the local human resources bureau to provide 10 days of free government-funded training for some 300 unemployed people. Short-term courses and entrepreneurship instructions will prioritize hands-on learning of the skills needed to start small barbecue businesses.

Starting next year, the college will enroll 50 to 100 junior high school graduates annually for a full-time vocational program lasting three years. For the general public, it will offer courses spanning from six months to one year, aiming to train 1,000 barbecue specialists within three years.

The curriculum is being jointly developed by the university and the association. Two core courses — one on barbecue craftsmanship and the other on business management — are currently in preparation. They will combine theory and practice and will be delivered jointly by university professors, experienced barbecue practitioners and local business owners.

"This is a new field for formal education," said Qiao Binbin, secretary-general of the Yueyang Barbecue Association. "Senior barbecue chefs from leading restaurants will design course content, covering food preparation techniques, hygiene, handling of materials, store operations and online marketing."

The instructors will include master grillers and livestreaming experts, who will inform students about traditional and digital business environments. The association will coordinate with around 50 local barbecue businesses to provide internships and job opportunities for graduates.

Different route

Unlike cities such as Zibo in Shandong province and other places in northeastern China, Yueyang is taking a different route in the barbecue sector. Representing the southern school of Chinese barbecue, Yueyang's local cuisine is deeply rooted in the region's culinary traditions, which establishes it as a renowned brand, she said.

However, the industry faces challenges such as inconsistent standards, limited professional training, and a growing skills gap. The initiative is expected to help improve the standards and promote the brand.

"The Yueyang barbecue industry has grown rapidly in recent years, but the standards vary widely," Qiao said. "Everyone uses the name, but there's little consistency. We need unified standards and professional talent to carry the industry forward."

The launch of the barbecue research institute and industry college follows a policy shift at the national level.

In May, the Ministry of Human Resources and Social Security proposed 17 new occupations that included barbecue chef. This marked the first formal recognition of this field of culinary art and signaled a need for regulation.