By Dong Quanyue|Qingdao Vocational and Technical College of Hotel Management
In order to deepen the integration of industry and education and promote school-enterprise cooperation, the School of Culinary Arts carried out the activity of Enterprise Masters Entering the Classroom from October 21 to November 9, so that students can feel the charm of culinary culture and absorb the essence of culinary technology.
During these activities, the chefs of Qingdao five-star hotelsdemonstrated and exchanged skills for students majoring in cooking technology and nutrition, Western food technology, Chinese and Western pastry technology, etc. In combination with the production of dishes, the masters carefully explained the details of knife work, oil temperature, baking, plate loading and color matching, and provided guidance for students' growth, internship and employment by focusing on their growth experience, development trend of catering industry and hotel kitchen management mode.
DIVIKI Szabolcs（The first one from the left）, executive deputy chef of Haitian Hotel
Li Chaobin（The second one from the right）, executive chef the La Lu, Qingdao
Liang Zhichao（The second one from the left）, the executive pastry chef of Shangri La Hotel, Qingdao
