Posted on June 20, 2025 by Dong Quanyue|Qingdao Vocational and Technical College of Hotel Management
The School of Culinary Arts held graduation project display activities on June 18th, and the works focused on the deep understanding of the young craftsmen on the essence of food culture, nutrition and dietary science, the beauty of culinary art and the taste of the human world.
Diao Hongbin, Secretary of the Party Committee of the college, and President Jiang Yupeng were present to give comments and guidance.
Majoring in culinary arts and nutrition, Western culinary arts, Chinese and Western pastry arts, more than 540 students in small groups completed the design and production of a themed banquet by themselves by using regional characteristics of the raw materials, the integration of the AI intelligent kitchen technology, through the hot dishes cooking, cold platters carving, sugar craft production, Chinese and Western pastry production in the form of the theme from the connotation of the color and aroma, taste and texture, cooking skills, plate styling, health and nutrition, etc.
The works focused on the deep understanding of the young craftsmen on the essence of food culture, nutrition and dietary science, the beauty of culinary art and the taste of the human world.
The expert judges from some leading enterprises in the catering industry made comprehensive judgments on the banquet design book planning, on-site explanation and defense, booth placement effect, dish production process, basic professionalism, etc., and finally selected 6 first prizes, 9 second prizes and 14 third prizes.
Through the graduation design results in the form of reporting and displaying, these display activities carried out a comprehensive assessment of the students, focusing on vocational education evaluation model reform of the stage results, and improving the students' theoretical application of the ability to operate skills and teamwork ability.
