By Dong Quanyue | Qingdao Vocational and Technical College of Hotel Management
The college held a special recruitment ceremony for professor Wang Guiyun, Chinese culinary master, teaching master and technical expert of Shandong province on June 14.
At the ceremony, Li Da briefly introduced Wang Guiyun's main work experience and expressed recognition and gratitude for Ms. Wang's years of hard work and positive contributions. He stated that specially appointed teachers are a valuable asset for the development of the school, a firsthand witness and builder of the school's construction, a founder of the school's glorious achievements, and a role model for young teachers and students to learn from. He hopes that Ms. Wang will continue to support the development of the school as always, provide suggestions for the school's development, and serve as the guide for the growth of young teachers and for school construction.
Jiang Yupeng presents an appointment letter to Wang Guiyun.
Professor Wang Guiyun sincerely thanks the school for their years of cultivation and care, and expresses that she will contribute to the high-quality development of the college.
The college will make good arrangements for the special appointment of professor Wang Guiyun, continuously optimize the education and teaching of culinary majors, teacher training, industry connection, and social service, and make due contributions to the construction of our Double High-level Program.
About Wang Guiyun
Wang Guiyun has been engaged in frontline teaching in the pastry field for 42 years since 1981. She loves teaching work and cares about students' growth. She has guided students to win the first prize in the national competition several times and is deeply loved by students; She has successively served as the manager of traditional pasta at large conferences such as the Boao Forum for Asia and the SCO Qingdao Summit, committed to participating in international exchange activities, brought Chinese traditional pasta to the United Nations, and promoted Chinese food culture; Actively carrying out academic, scientific research, and social service activities, has conducted appraisal, training, and exchange for enterprises, communities, and schools, and has served as a judge for national, provincial, and municipal vocational skills competitions multiple times, with a wide influence in the industry.
