Sichuan Xichong: School Enterprise Association collaborates with peers to cultivate talents and create a 'Xichong flavor'

The most beautiful April day on earth. On the afternoon of April 13th, an exchange event with the theme of collaborative development among the culinary industry, vocational colleges, and local leading catering enterprises was successfully held at the Xichong Natural Tianchen Lotus Hotel. Representatives from Nanchong Vocational College of Science and Technology, Modern Agriculture College, Xichong Natural Tianchen Lotus Hotel, Nanchong Culinary Association, Nanchong Oriental Garden Mingyu Haoya Hotel, Xichong Daquan Town Specialty Food Base, Xichong Mouthmouth Catering Company, and other parties gathered to discuss school enterprise cooperation and promote the coordinated development of engineering alternation, product innovation, skilled talent cultivation, and creating a "Xichong flavor".

At the meeting, Zhao Tao, the chairman of the Nanchong Culinary Industry Federation, gave a speech analyzing the current development status and talent demand pain points of the local catering industry. He pointed out that the industry urgently needs professional and skilled talents with both theoretical and practical skills. He strongly supported the cooperation platform between schools and enterprises, opened up the connection channel between talent cultivation and industry employment, helped improve the quality and efficiency of the local catering industry, and created a "Xichong flavor".

Xie Junxian, Vice Dean of Modern Agriculture College at Nanchong Vocational College of Science and Technology, stated that the college has always been based on the positioning of vocational education and regards "integration of knowledge and practice, alternation of work and technology" as an important mode of talent cultivation. It is committed to enabling students to learn and apply what they have learned, serving regional economic construction and the people's better life. The purpose of this exchange is to break down the barriers between universities and enterprises, integrate enterprise job standards and practical needs into the teaching process, optimize talent training programs, and empower the new development of the "Xichong flavor" of "organic Xichong vacuum first city".

He Jiang, General Manager of Mingyu Haoya Hotel in Nanchong Oriental Garden, shared the skill requirements and talent cultivation expectations of the catering industry based on his own operational reality, and talked about successful cases of deep cooperation with universities. In depth exchanges were held on food and beverage enterprise exchanges, student internships and training, school targeted training, employment delivery, etc., and it was unanimously agreed that the school enterprise association would work together to make "Nanchong Flavor, Xichong Flavor" a high-quality development brand of food and beverage culture in the Sichuan Chongqing region.

Jiang Yong, Vice Chairman of Xichong County Federation of Industry and Commerce and General Manager of Xichong Natural Tianchen Lotus Hotel, introduced the mission and sentiment of the hotel to establish itself in Xichong and serve Xichong for the past 10 years. Actively engaging in deep cooperation among enterprises, vocational schools, and professional associations, talent cultivation, innovative research and development of dishes, application of specialty ingredients, banquet design, and promotion of dietary health, making a "performance list, creating the taste of Xichong" and contributing the wisdom and strength of Tianchen Lotus Hotel to "organic Xichong, vacuum first city".

Representatives and guests from the Xichong Business and Economic Cooperation Foreign Affairs Bureau and the Xichong Daquan Town Specialty Food Base participated in this exchange and discussion. Consensus: In the future, all parties will take this exchange as an opportunity to continuously deepen cooperation, promote industry exchanges and integration of industry and education, make vocational education more in line with industry needs, cultivate more high-quality catering innovative skilled talents for the local area, help the high-quality development of the catering industry, tell the story of Sichuan cuisine well, and write a beautiful chapter of "Xichong flavor". (Xie Junxian, Zheng Tinguo, Zhao Tao)