Posted on Sep.24, 2026 by Dong Quanyue|Qingdao Vocational and Technical College of Hotel Management
The grand final round of the 2026 World Vocational College Skills Competition (Catering Track, Higher Vocational Group) was held in Liaoning from 20 to 23 September.
Two teams from the School of Culinary Arts secured the overall first place nationwide, claiming one gold and one silver medal. The team consisting of Wang Yuehan, Hou Wenjun, Ji Yu and Wang Dong won the gold medal — the only gold medal obtained by Shandong Province in this competition. The team of Mou Chengzhi, Xu Shengnan, Sun Xinran and Yao Guihao took home the silver medal.
The two competing projects focus on precision medicinal cuisine based on the food-medicine homology concept and the R&D of AI-powered intelligent recipes respectively. They fully embody industry-education integration and demonstrate the outcomes of teaching reform for the college’s catering programmes.
The project Smart Medicinal Cuisine & Precision Nutritional Care — Medicinal Banquet for Yin Deficiency Regulation is rooted in traditional Chinese medicine theories of “medicinal and edible homology” and “diet tailored to syndrome differentiation”. It optimises medicinal cuisine recipes and techniques with modern culinary technology, and integrates physical constitution analysis and nutritional quantification to realise personalised precision nutritional care.
The other project Smart Cooking Breakthrough: Development of Cooking Curves and Intelligent Recipes addresses pain points in the smart kitchen appliance industry. It adopts artificial intelligence for experiments, data collection and algorithm development to build a standardised intelligent cooking system, delivering multiple values including technology application, product iteration and talent training.
At the competition, team members worked in close coordination and stayed calm under pressure. They showcased the cultural essence of food-medicine integration as well as innovative strengths in smart cooking, fully demonstrating the solid professional competence and innovative capacity of the college’s young skilled talents.
This catering track attracted 95 teams with 665 teachers and students from 29 provinces,and autonomous regions across China. The competition covers Chinese and Western cuisine, pastry making, nutritional catering and intelligent catering management. It comprehensively assesses contestants’ practical operation, nutritional calculation and R&D capabilities to cultivate skilled talents for the transformation and upgrading of the catering industry.
College leaders visited the training site many times to offer guidance during preparation. Vice President Yu Honggang travelled to Liaoning to cheer for the participating teachers and students at the event. Supported by various departments, the School of Culinary Arts promoted teaching through competition and refined its projects to achieve the outstanding results.
Taking this competition as a new starting point, the college will carry forward its reputation as the “Huangpu of Shandong Cuisine”. Aligning with new trends of digitalised catering and healthy nutritional care, it will deepen teaching, textbook and teacher reform as well as industry-education integration, continuously cultivate high-calibre catering skilled talents and fuel high-quality development of regional industries.
