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Degree Programs & Short-term Experience Programs

Degree Programs


I General Information


1. Schools for Enrollment & Programs

School of Culinary Science


Cuisine and Nutrition Education


School of Food Science and Engineering


Food Science and Engineering

Food Quality and Safety

Brewing Engineering


Hilton School of Hospitality Management


Hospitality Management, Human Resource Management


School of Sports and Leisure


Leisure Sports


School of Tourism and Culture Industry


Tourism Management

Exhibition Economy and Management

Culture Industry Management


School of Economics and Management



Logistics Engineering

Trade and Economics


School of Information and Engineering


Digital Media Technology

Information Management and Information System

Building Electricity and Intelligence

Artificial Intelligence


School of Foreign Languages


Business English



School of Arts


Landscape Architecture

Environment Design

Arts and Crafts


School of Comprehensive Health Industry

Health Service and Management

School of Big Data and Statistics

Applied Statistics

Big Data Management and Application


2. Education System and Academic Term

4 years for undergraduates

Each academic term is divided into two semesters.

The autumn semester is the beginning of each term, starting from September to next January. The spring semester starts from March all the way to July.

For each term, there are two holidays - winter holiday and summer holiday. Typically, the summer holiday lasts for about 7 weeks. The winter holiday lasts for about 6 weeks and generally covers the Spring Festival (refer to lunar calendar).

For the specific opening date, please refer to the academic calendar of the current year.


3. Characteristic Majors

Cuisine and Nutrition Education

ranked 2nd in the list of major competitiveness of Chinese universities in 2019-2020

We train high-quality applied talents who are fast and promising learners with a solid professional foundation as well as the innovation and entrepreneurial spirit. In terms of specialty construction, we have won 3 provincial teaching achievement awards (including 2 first prizes and 1 second prize) regarding food culture talent training projects. We have edited and participated in editing more than 10 textbooks at all levels and various types. In 2019, Chinese Food Culture has been recommended as a provincial-level ideological and political comprehensive reform course.


Hospitality Management

ranked 2nd in the list of major competitiveness of Chinese universities in 2019-2020

Hilton School of Hospitality Management was founded in 2018, basing on the collaboration of Sichuan Tourism University and Hilton Hotels Corporation. It is the first Hilton school in China and the second in the world. Focusing on the future career development of the student, we have built a teaching system and talent training model that meets the needs of the development of international hotels and service industries and aims at cultivating international hotel management leaders.


Leisure Sports

ranked 3rd in the list of major competitiveness of Chinese universities in 2019-2020

Aiming at the demand for a large number of applied talents in the sports industry, we cultivate senior leisure sports professionals with both management service abilities and sports skills. As an undergraduate major, Leisure Sports was the earliest developed one among the universities in Sichuan Province. It has ranked among the forefront of similar majors for 6 consecutive years in China, and is also one of the only three “five-star” majors in the country. We have diversified teaching venues, including a rock-climbing ground, Chinese Tang ball practice court, natatorium, petanque sports center, comprehensive training center(covering more than 10 projects as rock climbing, badminton, basketball, billiards, aerobics, taekwondo, fitness, billiards and so on), basketball courts, beach volleyball courts, roller skating fields, standard track and field stadiums, mountain rescue and development bases, etc.


Exhibition Economy and Management

ranked 9th in the list of major competitiveness of Chinese universities in 2019-2020

“learn, practice, competition, innovation, application ” five-sphere integrated model of teaching

Tourism, Conference and Exhibition Building covers an area of 3,620 square meters, containing multiple laboratories such as a ring-screen simulation experience laboratory, a travel agency simulation laboratory, a digital tourism comprehensive laboratory and a conference and exhibition planning laboratory.


Business English

ranked 10th in the list of major competitiveness of Chinese universities in 2019-2020

adequate teaching facilities: a modern multimedia autonomous learning center and phonetic laboratories

colorful extracurricular life: special lectures, English salons, etc.


Food Science and Engineering

Provincial Construction Project of Applied Undergraduate Demonstration Program

Provincial New Engineering Research and Practice Project

Provincial First-Class Undergraduate Program Construction Site


Building Electricity and Intelligence

closely connects with cultural and tourism industry and information industry, implements education concepts of new engineering

Experimental Teaching Center covers an area of about 3,600 square meters, including 18 professional laboratories, 5 university physics laboratories and 8 basic laboratories.


Logistics Engineering

one of the earliest universities in China that offers the logistics program

Logistics Engineering is closely integrated with preponderant disciplines in our university such as culinary art and food science, and aims at the serious shortage of cold chain logistics talents in the fields of quick-frozen food, agricultural product transportation, catering, supermarkets, and fresh food e-commerce.


Environment Design

tourist space environment design

emphasizes the combination of theory and practice throughout the professional teaching, and advocates “one-to-one guided teaching”, “real project teaching” and “level management teaching”

student exchange program with University of Perugia


II Admissions


1. Introduction

Sichuan Tourism University currently offers 26 undergraduate programs to international students. The teaching language is Chinese with some courses bilingually in Chinese and English.


2. Eligibility of Applicants

(1) Foreign citizens between the age of 18 and 20

(2) In good physical and mental health without any crime record

(3) Certificate of Graduation from senior high school

(4) HSK (Chinese Proficiency Test) Report Level 4 or above

(5) Abiding by Chinese laws and regulations as well as observe the rules and regulations of Sichuan Tourism University during the stay in China


3. Expenses


Annual tuition standard   (RMB/year)

Cuisine and Nutrition Education,   Health Service and Management





4. Materials for Application

(1) The completed Application Form for International Students of Sichuan Tourism University

(2) A photocopy of passport

(3) Original or notarized photocopies of senior high school certificate and school transcripts

(4) Certificate of HSK Level 4 (within 2 years)

(5) Photocopies of Physical Examination Record for Foreigners

(6) Photocopies of Non-criminal Record

(7) Digital ID photo (recently-taken, cap-free, 2-inch size)

(8) Supplementary materials upon request

* All documents above should be in (be translated into) Chinese or English. Senior high school certificate and transcripts need to be notarized.


5. Application Procedure

(1) After sending the above documents to the email, the application materials will be reviewed and examined by the International Cooperation and Exchanges Office and the teaching department concerned.

(2) Once approved, the Admission Notice and Visa Application Form for Foreigners (JW202) will be issued and posted to the applicants in early January for spring program or early July for autumn program.

(3) The admitted students should apply for a student visa (X visa) in the Embassy or Consulate of the People’s Republic of China in the nearest city of their home country.


6. Application Deadline

Deadline for spring semester: November 30

Deadline for autumn semester: May 31


7. Scholarship

Sichuan Provincial Government Scholarship

20,000 RMB/year


8. Medical Insurance

The Ministry of Education of the People’s Republic of China stipulates that international students in China must cover the costs of medical insurance. Students may procure themselves the medical insurance from Ping An Insurance (Group) Company of China, Ltd on the date of registration. For any students who fail to cover the cost of the required medical insurance, his/her registration will not be accepted.

“Culinary Arts of Sichuan Cuisine” - Skill of Intangible Cultural Heritage Experiential Study Tour

I. Project Introduction

While China is an ideal place to feed your appetite, Sichuan is the best place to satisfy your taste buds.

Sichuan cuisine has come into being since ancient times and is an important part of the Chinese diet.

As early as the Qin and Han Dynasties, Sichuan cuisine has already stepped onto the historical stage. At the end of the 3rd century BC, First Emperor of Qin achieved great unification of the Chinese nation. A large number of Central Plains immigrants brought cooking techniques to Bashu and merged with the local food culture, gradually forming a set of special Sichuan cooking techniques. During the Tang and Song Dynasties, Sichuan cuisine developed into a major style of cooking in China. In the Qing Dynasty, peppers were introduced into China, adding another flavor to Sichuan cuisine and making the Sichuan dishes more diversified and cooking techniques further improved. After thousands of years of integration and development, the fame of Sichuan cuisine has spread all over the world and has become one of the four main schools of Chinese food culture, being praised highly by diners at home and abroad. 

“Culinary Arts of Sichuan Cuisine” - Skill of Intangible Cultural Heritage Experiential Study Tour aims to let students feel “the joy of cooking, the fun of eating, the way of health preserving, and the journey of learning” by experiencing the culinary skills of Sichuan cuisine and learning the traditional Sichuan culture.


1. Project features:

Experience in the cooking experiment training center known as the largest kitchen in Asia

Learn about the time-honored history of Sichuan cuisine culture at the Food Culture Museum and Sichuan Cuisine Museum

Lectured and taught by Chinese culinary masters, special envoys for the global promotion of Chinese food culture, experts and professors, etc.


(1) Cooking Experimental Training Center, located in the Sichuan Tourism University, is known as “the largest kitchen in Asia”, with a building area of 21,800 square meters. The main building is divided into functional areas A, B, and C, with over 80 experimentation and training rooms of different functions and characteristics, which can accommodate simultaneous operations by nearly 3,000 teachers and students at one time.




(2) Introduction to the faculty:

Li Xiao

Probationary Judge of World Association of Chefs’ Societies

Registered Referee of the Professional Skills Competition of China Cuisine Association

Judge of the National Catering Industry Western Food

Vice Chairman of International Gastronomy Committee of China Cuisine Association

Chairman of the Southwest China Region of the Young Chef Committee of World Association of Chefs’ Societies

In 2017, he was officially appointed as the World Chefs without Borders Ambassador by the World Association of Chefs’ Societies without Borders


Qiao Xing


National Culinary Skills Referee

In 2017, he was officially appointed as the World Chefs without Borders Ambassador by the World Association of Chefs’ Societies without Borders

Distinguished Expert of the Ministry of Human Resources and Social Security

Gold Medal Winner of the Eighth World Championship of Chinese Cuisine (Rotterdam, Netherlands)

Lead of Chengdu Skills Master Studio


Li Kai 










Chinese Cooking Master

Special Envoy for the Global Promotion of Chinese Cuisine Culture

Ambassador for the Global Promotion of Chinese Cuisine Culture


(3) Food Culture Museum founded in February 2008 is located on the campus of Sichuan Tourism University. The Museum houses more than 2,120 collections of various kinds, and 1,251 of them are now on display. It consists of six showrooms for food and raw materials, animal and plant protection, wine utensils, teas, catering ceramic and paleontological specimen. Among them, there are 512 animal specimens, 268 plant specimens, 225 wine bottles, 33 types of tea leaves, 144 ancient ceramics, 31 butterfly and insect specimens, 22 ancient fossils, 16 surface sculptures, and other exhibits such as menus and tea sets designed by students.




Sichuan Cuisine Museum, located in the ancient town of Pixian County, Chengdu, Sichuan Province, is a national AAA tourist attraction and a national third-level museum. It is the world’s only live theme museum with cuisine culture as its display content, including Sichuan cuisine, Sichuan wine, Sichuan tea, Sichuan opera, Sichuan-style architecture, and Sichuan-style gardens. This tourist attraction consists of the Collection Hall, Interactive Demonstration Hall, Tea Tasting and Relaxation Hall, Kitchen God Shrine, Sichuan Cuisine Raw Material Processing Tools Display Zone, and Sichuan Cuisine Raw Material Display Zone.


2. Curriculum setting:


Day 1

Day 2

Day 3

Day 4

Day 5


Sichuan cuisine cooking demonstation class
Sichuan cuisine cooking demonstation class Sichuan cuisine cooking demonstation class

Visiting Sichuan Cuisine Museum, Food Culture Museum and Luodai Ancient Town to experience the Hakka culture

Visiting Chengdu Research Base of Giant Panda Breeding


Sichuan cuisine cooking training course

Sichuan cuisine cooking training course

Sichuan cuisine cooking training course

Remarks: 1. The course arrangement can be adjusted according to actual needs

2. Conduct training courses in groups, 4-5 people in each group

*Optional courses for Sichuan cuisine cooking experience class: traditional classic Sichuan dishes such as Twice Cooked Pork, Mapo Tofu, Kung Pao Chicken, Fish-flavored Shredded Pork, Zhong Dumplings, Dan Dan Noodles and so on.






II. Photos of Foreign Exchange Activities

Officials from foreign consulates in Chengdu and Chongqing participated in Sichuan cuisine cultural experience activities


Students from Lycée H?telier de Blois Val de Loire participated in Sichuan cuisine and tea culture experience activities


Students from Lycée H?telier du Touquet en France participated in Sichuan cuisine cultural experience activities


III. Outstanding Alumni of International Student: Fuchsia Dunlop


Fuchsia Dunlop

Gourmet Writer, Chef, Cultural Scholar

British national, graduated from Cambridge University

She came to our school many times, having been engaged in cultural exchanges in culinary skills of Sichuan cuisine and studying Chinese cuisine and food culture for more than 20 years

She has been awarded the James Beard Award for Writing and Literature in the culinary and catering industry for four times.


The Shark’s Fin and Sichuan Pepper gives a view to have a glimpse of Chinese cuisine culture from the perspective of foreigners, allowing readers to experience the vibrant life in Sichuan.

The Food of Sichuan covers 200 classic Sichuan recipes, 56 cooking techniques, 23 unique seasonings and detailed introductions to the production process and the culture of Sichuan cuisine.


IV. Charging Standards

RMB 1,380/person(Excluding accommodation fee)

RMB 2,280/person (Including accommodation fee, 6 nights)


V. Contact

Ms. Pan, International Cooperation and Exchanges Office

QQ: 904974426

Tel: 028-84825830



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