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The Inaugural Meeting of Program Advisory Committee (PAC) for the CI-USP Was Successfully Held

Post Time:2015-04-03 10:54  Click Times:12485

On April 1, the Inaugural Meeting of Program Advisory Committee (PAC) for the Confucius Institute at University of the South Pacific (CI-USP) was successfully held at USP. Dr Akanisi, Dean of Faculty of Arts, Law and Education; Ms. Joan Yee and Mr. LI Denggui, the local and Chinese directors of the CI-USP; Mr. Seeto Dixon, Chairman of Fiji Tourism Association; some professors at USP and two student representatives attended this meeting. Prof. REN Xiaomin, Vice President of Beijing University of Posts and Telecommunications (BUPT), sent a congratulations letter specially for this inaugural meeting.

Mr. Seeto Dixon was elected as Chairman of the PAC by votes. Ms. Joan Yee, Director of the CI-USP, introduced the development of the CI-USP in the past three years to the committee members. Mr. LI Denggui, Chinese Director of the CI-USP, read the congratulations letter from Prof. REN Xiaomin. The committee members discussed on the issues of Chinese language course structure, mode of delivery for classes, future plans and possible challenges of the CI-USP, etc. At last, LI Denggui thanked for the valuable suggestions and advices put forward by the committee members and introduced the establishment and development of the CI-USP academic committee at BUPT since 2012. All the committee members present believed that the CI-USP PAC inaugurated today, together with the Academic Committee, will definitely guarantee the smooth future development of the CI-USP.


On March 30 and April 2, two cooking open courses named “Fiji Ingredients-Chinese Taste” were held by the Confucius Institute at the University of the South Pacific (CI-USP) for students from School of Tourism and Hospitality Management and students of Chinese credit courses at USP. The pamphlets and recipes were given to students to know how to cook local ingredients with Chinese cooking methods and health philosophies, who also observed and practiced with making dumplings, noodles, tomato and omelet, soya bean sauce eggplants, stir-fried shredded potato and lemongrass chicken wings. Marcus Stephenson, the professor of the School of Tourism and Hospitality Management at USP, said it was very meaningful for students to have this opportunity to explore about China and learn about its culture though such a kind of creative workshop. “The CI-USP will continue to hold more open courses and plan to deliver more hospitality Chinese and cooking Culture classes to the students,” said by LI Denggui.


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