Jimbaran, April 27, 2025 — Bali Tourism Polytechnic (Poltekpar Bali) and Jiangxi Vocational College of Foreign Studies have successfully realized a cross-border academic synergy through the implementation of a Collaborative Institutional Community Service Program, held on April 26–27, 2025. Themed “Chinese Cuisine Training as a Diversification of Competitive Seafood Products and Building an Entrepreneurial Motivation for the Segara Ayu Kedonganan Fishermen’s Group,” this initiative reflects a tangible collaboration between vocational education institutions, combining expertise, cultural values, and local community empowerment.
The collaborative program was initiated following a series of focused group discussions (FGDs) involving Poltekpar Bali, Jiangxi Vocational College of Foreign Studies, and local community leaders in Kedonganan. These discussions revealed an urgent need to enhance seafood processing capabilities and foster entrepreneurial motivation among local fishermen and youth. In response, Poltekpar Bali designed an intervention that goes beyond technical training by fostering a sustainable ecosystem through two-way knowledge transfer.
The program’s relevance is further underscored by the rising number of Chinese tourists visiting Kedonganan in recent years. Their presence is increasingly visible not only at the fish market but also in beachside cafés and restaurants offering unique Balinese seafood experiences. In this context, Chinese culinary training serves not only to enhance local technical skills but also as an adaptive strategy to meet evolving tourist preferences and market demands.
Over the course of two days, the activities were held in two key locations: Kedonganan Fish Market, serving as a contextual learning space rooted in local resources, and the Teluk Merah Sichuan Hotpot Restaurant, which hosted hands-on sessions in international culinary techniques. The first day featured introductions to fresh seafood ingredients, education on food hygiene and sanitation, and direct field observations and discussions led by faculty members from the Culinary Arts Study Program at Poltekpar Bali.
The second day marked the peak of knowledge exchange, as Chef Yang Xiao’an from Jiangxi Vocational College led a demonstration on Chinese cooking techniques, followed by practical training in preparing Chinese seafood dishes using local ingredients. Participants — including members of the fishermen’s group, MSME representatives, and local students — gained insights not only into culinary techniques, but also into product value-addition strategies, culinary storytelling, and the market potential of diversified seafood menus for tourism.
In his opening remarks, Dr. Drs. Ida Bagus Putu Puja, M.Kes, Director of Poltekpar Bali, emphasized the institution’s commitment to responding to community needs through global partnerships. “Poltekpar Bali does not educate in isolation. We build bridges between communities, industries, and international partners to transform local potential into economic resilience,” he stated.
This program underscores Poltekpar Bali’s dedication to aligning community needs with international expertise. Prof. Tao, representing the management of Jiangxi Vocational College, highlighted that this collaboration is not merely symbolic but a concrete synergy curated and facilitated by Poltekpar Bali to address real challenges in the coastal culinary and tourism sectors.
Looking ahead, both institutions are committed to expanding this collaboration through ongoing initiatives such as joint training, expert exchanges, and community-based curriculum development. This initiative not only strengthens vocational education diplomacy but also offers a replicable model for other higher education institutions seeking to integrate impactful, context-sensitive international collaboration into their community engagement programs.
