A university in China has introduced a unique academic programme aimed at training future barbecue specialists, highlighting the growing recognition of culinary industries as a viable professional path.
The newly established Yueyang Barbecue College, a collaboration between Yueyang Open University and the Yueyang Barbecue Association, welcomed its first batch of students on Monday, according to Chinese media reports.
Located in Yueyang in central Hunan province, the city has been building a reputation for its distinctive barbecue culture, similar to how Peking duck represents Beijing and fiery hotpot is associated with Chongqing.
Yueyang is home to more than 2,000 barbecue restaurants, generating over 2 billion yuan (US$291 million) annually and supporting around 50,000 jobs, according to official data. Local barbecue favourites include lamb skewers seasoned with chilli powder, perilla and mountain pepper, known for their distinctive numbing and spicy flavour.
The programme is believed to be China’s first university-level course dedicated specifically to the Yueyang barbecue sector. Students will take part in both online learning and in-person classes covering topics such as ingredient selection, charcoal management and flavour development.
In addition to culinary techniques, the curriculum will include practical business training, including restaurant management, operational costs and entrepreneurship skills. This approach reflects a growing trend of combining vocational expertise with academic knowledge to support specialised industries.
Upon completion, graduates will receive an academic diploma along with a vocational certificate recognised by human resources authorities.
According to Hu Jun, dean of Yueyang Barbecue College, public interest in the programme has been strong, with numerous enquiries from both industry professionals and aspiring entrepreneurs seeking to start their own barbecue businesses.
Meanwhile, Meng Yinshuai, president of the Yueyang Barbecue Industry Association, said the city’s barbecue culture has long been undervalued. He noted that the programme aims to expand its influence through greater promotion and public engagement.
To support training, more than 30 experienced barbecue chefs have been invited to serve as instructors, while industry experts are contributing specialised teaching materials. The university has also partnered with local barbecue restaurants, enabling students to gain real-world experience and guidance on launching their own businesses.
Under the “degree plus skills” programme, students will spend between two-and-a-half and three years completing academic studies followed by a month of intensive practical training. A shorter one-month course focusing on practical barbecue skills is also available, with participants receiving a vocational certificate upon completion.
The initiative aligns with broader efforts by the Chinese government to strengthen vocational education and workforce training. Authorities aim to train more than 10 million workers annually in sectors ranging from artificial intelligence and advanced manufacturing to robotics and service industries.
Officials say the long-term goal is to build a lifelong vocational learning system that allows workers to access skills training at any stage of their careers.
