Posted on Mar. 28，2025 by Dong Quanyue|Qingdao Vocational and Technical College of Hotel Management
The teachers of School of Culinary Arts visited several industry-leading catering enterprises recently, exploring the roots of inheritance and innovative development of Shandong cuisine, investigating practical approaches to regional specialty catering, and studying strategies for building high-end Chinese dining brands.
At Qingdao Lüshi Catering Group, the team conducted on-site investigations into the company’s culinary culture development, dish R&D design, and innovation in Shandong cuisine techniques. Discussions were focused on topics such as standardized ingredient management, digital upgrading of supply chains, and targeted cultivation of interdisciplinary talents, allowing the team to gain insights into current industry talent demand trends.
At Qingdao Chuange Catering Group, the team observed the operational model of the Fishing Culture-themed Restaurant and participated in the full-process practice of ingredient traceability from dock to dining table. They exchanged ideas on catering brand development, shifting consumer market demands, and the cultivation of comprehensive professional competencies, enriching their practical teaching expertise.
At Taizhou Xinrongji Catering Group, the delegation inspected the company’s corporate cultural IP branding strategies, supply chain management systems, and standardized kitchen processes in Michelin-starred restaurants. The discussions were focused on collaborative talent training between schools and enterprises, sharing of high-quality digital resources, and enhancing industry talent quality, deepening their understanding of professional development priorities.
This research initiative marks a critical step in the college’s efforts to reform the New Catering
talent cultivation model. The college will leverage new synergies between vocational education
and industrial upgrading, prioritize industry-driven demands, integrate real-world production
projects into curricula, optimize professional course systems, and actively cultivate high-skilled
talents to meet the high-quality development needs of the catering sector.
