Posted on May 21, 2026 by Dong Quanyue|Qingdao Vocational and Technical College of Hotel Management
On May 18 to 19, the students of class 2025 majoring in Culinary Arts and Nutrition Education from the University of Jinan participated in immersive internship and practical activities at the college, covering campus visits, professional skill training and peer communication. Relying on inter-university resource sharing, the activity effectively improved students’ comprehensive professional competence and further advanced collaborative talent training between the two institutions.
The visiting students visited the industry-education integration production and practice center of the Culinary Arts, a comprehensive platform integrating teaching, practical training and R&D, and observed modern kitchen facilities and intelligent cooking equipment up close. They also inspected on-site operation of practical training workshops including the Pastry Inheritance and Innovation Workshop, Western Cuisine Workshop and Shandong Cuisine Workshop.
With the guidance and explanation of workshop teachers and students, the students experienced the whole industrial process of catering services, including product research and development, pricing, production, store operation and order fulfillment. They gained practical insights into catering operation and spoke highly of the talent-cultivating environment built on industry-education integration.
Under the instruction of professional teachers, the students attended specialized skill training courses and practiced cooking Chinese hot dishes and Western cuisines in groups. They completed full-process independent operations, from ingredient selection, knife skill processing, heat control and seasoning matching to Western food plating and nutritional collocation, as well as the inheritance and innovative development of traditional Chinese culinary techniques. The students successfully made classic Chinese and Western dishes such as fried shrimps and creamy borscht. Through standardized professional operations, they deeply comprehended the craftsmanship spirit of striving for excellence in the culinary industry.
In addition, the visiting students had in-depth face-to-face exchanges with students from the integrated associate-bachelor program of Culinary Technology and Nutrition. They shared experiences in professional learning, discussed approaches and difficulties in improving Chinese and Western cooking skills, and exchanged views on academic planning and career development for culinary and nutrition education majors. The communication enhanced mutual understanding of different talent training modes, facilitated peer mutual progress, and helped students clarify their future career development directions.
This inter-university practical activity fully showcases the college’s superior strength in catering major education, and marks a key step in deepening school cooperation and collaborative talent cultivation.
The college will continue to strengthen exchanges and cooperation with the University of Jinan, and jointly cultivate high-quality interdisciplinary culinary talents with proficient professional skills and excellent comprehensive literacy.
