By Dong Quanyue | Qingdao Vocational and Technical College of Hotel Management
The School of Culinary held the Achievement Exhibition of Digital Intelligent Dishes Research and Development and the Achievement Display of Practical Training Teaching Assessment on 28th December.
Nearly 150 students majoring in Cooking Craft and Nutrition, Western Cuisine Craft, and Chinese and Western Pastry Craft, led by the instructors of the project team, gave full play to their imagination and creativity, and integrated the artisan spirit into the design and production of banquets with reference to the production standards of the skills competition.
Through the production of Chinese and Western hot dishes, cold carving, sugar production, Chinese and Western pastry etc., the students completed the design and production of a themed banquet table which was designed and polished carefully from the appearance of form, colour and aroma, taste and texture, plate shape, spiritual connotation, nutritional science and so on.
Wang Zhencai, Chinese culinary masters, and other judges gave comments on banquet site explanation, the effect of booth placement, dishes production process etc., and finally selected 3 first prize, 5 second prize, and 6 third prize.
This activity conducted a comprehensive assessment of students' professional skills and vocational qualities, focused on the reform of vocational education evaluation mode, the construction of the curriculum and ideological system, and the integration of industry and education, science and education, and improved the teamwork ability of the students.
