Posted on Dec.23, 2025 by Dong Quanyue|Qingdao Vocational and Technical College of Hotel Management
The Catering Track of the 18th Shandong Provincial Vocational College Skills Competition for Higher Vocational Colleges was held in Yantai on December 16th and 17th.
Two teams from the college achieved excellent results, claiming the Silver Award with the 2nd place and the Bronze Award with the 5th place respectively.
Co-hosted by four provincial-level authorities, namely the Shandong Provincial Department of Education, the Shandong Provincial Department of Industry and Information Technology, the Shandong Provincial Department of Human Resources and Social Security, and the Shandong Provincial Department of Agriculture and Rural Affairs, this competition was designed to meet the demand for the upgrading of Shandong's catering industry towards high-end, digital, and green development.
Participating teams were required to focus on five core dimensions—technical proficiency, professional ethics, application value, teamwork, and innovation—when designing their competition entries. The event aimed to select and cultivate high-caliber technical talents who excel in practical operation, possess expertise in nutrition, and are skilled in management, thereby providing a robust talent pool for the revitalization of Shandong Cuisine and the construction of the Quality Shandong brand.
The Silver Award-winning team was composed of students Ji Yu, Wang Yinjie, Wang Dong and Li Jingjing, under the guidance of teachers Liu Buwei and Wang Qingquan. The Bronze Award was secured by the team of students Wang Yuehan, Song Shulei, Sun Xinran and Mu Chengzhi, coached by teachers Ji Cheng and Ren Chuansheng.
The achievements in this competition fully demonstrate the fruitful outcomes of the educational and teaching reforms implemented in our college’s catering-related programs. Moving forward, our school will further implement the industry-education integration philosophy of enterprises proposing demands, schools and enterprises co-solving problems, and the market evaluating outcomes. By closely aligning with the actual needs of the catering industry, we will innovate talent training models, continuously inject new impetus into the development of catering vocational education, and nurture high-quality technical talents to serve the high-quality development of the modern catering industry and regional economy.
