By Dong Quanyue/Qingdao Vocational and Technical College of Hotel Management
The 2009 National Vocational College Skills Competition (Culinary Arts) was held in Shunde Vocational and Technical College of Guangdong Province from May 30 to June 2. We dispatched five students, Li Xinzhi, Hao Caixu, Wang Jun, Wang Yuan and Sun Xinjie, to participate in the competition and won the second prize.
The competition is sponsored by the Ministry of Education and other departments, and co-sponsored The National Food and Beverage Vocational Education and Teaching Steering Committee and the Shunde Vocational and Technical College. There are 205 participants of 41 teams from 26 provinces. The whole competition consists of four sub-items: basic cooking theory test, banquet design, banquet production and banquet exhibition evaluation.
In accordance with the arrangement of the competition, the Culinary Dept. has set up a training working group, with Wang Jianming as the group leader, Wang Zhixing as the vice-group leader, Wang Guiyun, Liu Junxin and Li Wenwu as the sub-group leader of the cuisine, and has formed a technical guidance team of Shen Yajun, Yao Jinxia, Wang Shanshan and Yindong as the instructors, in accordance with the new big team.
According to the rules of the competition, we held several dish seminars discuss the evaluation criteria to innovate the technology of dishes and improve the quality of carved dishes. After several rehearsals, the standard process of dishes operation has been determined and a centralized closed training has been carried out for more than one month. During the training period, Li Da, Party Secretary, Gong Enlong, Vice President, and Tang Wenjun, Director of Academic Affairs, conducted on-site training many times to understand the preparation.
National Vocational Skills Competition is an important platform for students to improve their skills, exchange skills and innovate technology. The excellent results of this competition fully demonstrate the professional skills of students in our college, test the training level of professional talents, inherit and innovate cooking skills, promote the spirit of craftsmen, which promotes the development of professional construction.
