South Seattle College has become the first university in Washington State—and among the first in the United States—to offer a HACCP-certified kimchi production course as part of its official culinary curriculum, marking a significant milestone in the academic integration of Korean cuisine.
The program, developed under the leadership of Culinary Arts Professor Moonkoo Jeon, follows more than a year of regulatory review by local health authorities. The certification process required detailed food safety protocols, including strict pH control standards during fermentation. According to U.S. health regulations cited in the program, kimchi must meet specific acidity thresholds within defined timeframes to ensure safety.
Students in the course engage in hands-on training covering the full kimchi-making process, from cabbage preparation and seasoning to 72-hour fermentation monitoring and pH measurement at multiple stages. The curriculum also integrates kimchi-based dishes such as fried rice, dumplings, and stew, while connecting food production with broader studies in horticulture, hospitality, and wine programs.
On April 21, South Korean Consul General Seonji Seo visited the college to discuss expanding educational and cultural cooperation with College President Monica Brown. The meeting included proposals to introduce Korean language programs, strengthen internship exchanges with Korean universities, and support student participation in culinary competitions in Korea. Discussions also touched on broader institutional collaboration across regional colleges.
Consul General Seo also urged support for the designation of November 22 as “Kimchi Day” in Washington State legislation, noting ongoing efforts to formalize the observance. College leadership expressed support and indicated willingness to advocate for broader institutional backing across the district.
President Brown praised Professor Jeon’s role in establishing the program, calling it a model of how cultural education can create meaningful academic impact. She also expressed strong support for continued collaboration with Korean institutions and community organizations.
The initiative highlights the growing influence of Korean cuisine in U.S. higher education and reinforces Seattle’s role as a hub for cultural and academic exchange between Korea and the United States.