Launch Ceremony of "Taizhou Cuisine" Industry-Education Integration Community and "Taizhou Cuisine Heritage Class" Held at Linhai Secondary Vocational and Technical School

Taizhou cuisine, as an important branch of Zhejiang cuisine, boasts rich cultural significance and unique culinary techniques. It embodies the wisdom and historical heritage of the people of Taizhou and is a treasured gem in the treasure trove of Chinese culinary culture. In response to the challenge of a shortage of skilled talents in traditional culinary arts, Linhai Secondary Vocational and Technical School has taken on the responsibility of systematically imparting Taizhou cuisine cooking techniques by establishing the "Taizhou Cuisine" Industry-Education Integration Community as a new platform. This initiative aims to cultivate a group of talents who are not only proficient in culinary skills but also possess modern catering management capabilities, meeting the demand for professionals in the development of the Taizhou cuisine industry. At the same time, by deeply integrating education with industry, it provides students with more practical opportunities and employment pathways, promoting the development of vocational education.

Guided by the spirit of inheritance and innovation, Linhai Secondary Vocational and Technical School established the "Taizhou Cuisine Heritage Class" on May 24, 2024. Representatives from well-known catering enterprises in Taizhou, along with Zhu Xiongwei (Secretary of the Party Committee), Wang Haihua (Principal), Wang Weijie (Vice Principal), Yu Qiang (Director of the Practical Training Department), and all teachers and students of the 2022 and 2023 cohorts of the Chinese Cuisine program, attended the ceremony. The ceremony was presided over by Director Yu Qiang.

Address by Principal Wang Haihua

Principal Wang Haihua first emphasized the uniqueness and importance of Taizhou cuisine culture. He stated that the establishment of the heritage class is a continuation and innovation of Taizhou cuisine culture, as well as an innovation in the field of education.

During the ceremony, Principal Wang also expressed special gratitude to industry masters and experts for their strong support. He thanked them not only for bringing rich knowledge and experience to the school but also for providing valuable learning opportunities and practical platforms for the students. Their participation is key to the success of the heritage class and a driving force for the advancement of education.

Finally, Principal Wang called for schools and enterprises to work hand in hand to create a bright future for the Taizhou cuisine industry. He stated that the school would take this opportunity to explore a new path of deep integration between education and industry, offering fresh ideas and models for the development of vocational education.

Speech by President Wang Xingyou on Behalf of Enterprise Mentors

Mr. Wang Xingyou, President of the Taizhou Catering Industry Association, delivered an inspiring speech. He highlighted the significant role of "Taizhou Cuisine" in the catering industry and spoke highly of the school's initiative to establish the "Taizhou Cuisine Heritage Class." President Wang believes that setting up this class is an important step in promoting the inheritance and development of Taizhou cuisine skills and holds great significance for cultivating a new generation of culinary talents. He expressed deep expectations for the future development of the "Taizhou Cuisine Heritage Class," hoping that it would nurture more outstanding talents for the inheritance and innovation of Taizhou cuisine.

Mr. Wang Xingyou's speech not only lent significant meaning to the school's efforts but also painted a clear blueprint for the future of the "Taizhou Cuisine Heritage Class." It is hoped that, with support from all sectors, this class will become a cradle for the inheritance of Taizhou cuisine culture, cultivating batches of future stars in the culinary field for society.

Plaque Awarding Ceremony

Mr. Wang Xingyou, President of the Taizhou Catering Industry Association, presented a bronze plaque to Vice Principal Wang Weijie. This marks the official designation of Linhai Secondary Vocational and Technical School as the "Taizhou Cuisine Talent Training Base," undertaking the important task of cultivating a new generation of culinary talents and promoting the inheritance and development of "Taizhou Cuisine" skills.

Certificate Presentation Ceremony

Zhu Xiongwei, Secretary of the Party Committee of Linhai Secondary Vocational and Technical School, presented certificates to enterprise representatives, appointing them as "Enterprise Mentors" for the heritage class.

Apprenticeship Ceremony

A traditional and solemn apprenticeship ceremony was held on-site. Student representatives first bowed to the enterprise mentors as a gesture of respect, after which they received their toques from the mentors, symbolizing the intergenerational transmission of knowledge and skills.

Visit to Training Rooms and Exhibition Hall

Following the apprenticeship ceremony, enterprise representatives visited the school's culinary training rooms and exhibition hall to gain an in-depth understanding of the educational facilities and students' practical achievements in the culinary program.

Subsequently, enterprise mentors of the heritage class and school leaders engaged in discussions and exchanges on the talent cultivation model for the Taizhou Cuisine Heritage Class. Mentors from "Xinrongji" imparted the techniques for making "Taizhou's Famous Snack—Fucheng Fermented Rice Soup" to the heritage class students.

The establishment of the "Taizhou Cuisine" Industry-Education Integration Community and the "Taizhou Cuisine Heritage Class" not only provides strong talent support for the development of the Taizhou cuisine industry but also brings new inspiration to the entire field of vocational education. It is hoped that through this platform, contributions can be made to the inheritance and innovation of Taizhou cuisine culture, while also making greater contributions to the dissemination and promotion of Chinese culinary culture.

Translator：Jiayang Lin