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On March 9, the ministry said Sura School will operate in two tracks: a public‑private partnership (Phase 1) to train hands-on Korean culinary staff like chefs, and a premium program (Phase 2) to develop high-end Korean culinary experts.
For the public‑private track, the ministry will tap resources from universities, companies and institutions to establish an operational base. Work on a standard curriculum begins next month, a public application and selection process will open in June, and full operations are tentatively planned for September.
The premium Sura School is slated for next year. To improve accessibility, the ministry plans to set up symbolic, culture‑forward spaces in major cities to showcase Korean heritage and cuisine.
Jung Kyung‑seok, director of food industry policy at the ministry, held a briefing at the Sejong Government Complex on March 4 to outline these plans.
Jung said the curriculum will be modeled on renowned international schools like the Culinary Institute of America (CIA) and France’s Le Cordon Bleu. To make the program financially sustainable, tuition will be charged, and Korean nationals will be eligible to enroll.
Last December, the ministry announced a K‑food export expansion strategy and officially confirmed plans for Sura School. Officials argue that as more foreigners learn and enjoy Korean cuisine, demand for K‑fresh produce and K‑processed foods used in those dishes will grow—boosting exports.
Some overseas demand for Korean culinary education is already emerging. A 2024 survey of 337 students at the Culinary Institute of America found that 74.1% would take a Korean cooking course if it were offered. About 250 respondents expressed interest not only in Korean dishes but also in Korean ingredients and food culture.
The ministry plans to make Sura School an attractive choice by adding practical benefits. The curriculum will include internship programs tied to well‑known Korean restaurants and other hands‑on training to strengthen real-world skills.
Graduates who complete the Sura School curriculum will receive a government‑issued certification. Jung said stakeholders frequently requested official certification during talks, and that government backing could lend credibility since a chef’s training background is often disclosed in the industry.
The ministry also plans to relax visa requirements for foreign trainees. The current D‑4‑5 culinary training visa demands strict Korean language ability and prior cooking experience, which limits its usefulness in practice. Officials say they are negotiating more flexible rules with the Ministry of Justice.
Jung stressed the broader ambition to introduce Korean cooking courses at foreign schools in the U.S., France and Italy. He described Sura School’s core mission as producing practical graduates who can open Korean restaurants and training young chefs who will promote Korean cuisine effectively around the world.
Experts say Sura School should play a central role in preserving and passing on Korea’s culinary traditions. They also expect that growing Korean food consumption could spur development across related industries, including food tech.
Lee Eun‑hee, emeritus professor of consumer studies at Inha University, warned that regional methods for making kimchi and sauces are rich and varied but risk disappearing because they’re often passed down informally. She said a state‑led Sura School should standardize key recipes and techniques and ensure they’re transmitted to future generations.
Lee Ki‑won, chairman of the World Food Tech Council and a professor at Seoul National University, said Korea’s food culture needs both Koreans and foreign cooks trained in Korea to master Korean cuisine if it is to globalize like K‑pop. He added that global adoption will also require the right tools and restaurant techniques, and that integrating technologies—such as AI—into upstream and downstream industries should progress alongside culinary training.
