Research on Reform and Practice of School-Enterprise Integration Talent Cultivation Model of Cuisine Specialty in Guangxi Secondary Vocational Schools

Abstract

With the promotion of "the Belt and Road Initiative", Guangxi's catering industry is showing a vigorous growth momentum. The development of Guangxi's catering companies tends to be diversified and their scales are gradually expanding. Companies need technical support from experienced and resourceful masters. At the same time, the demand for employees in the catering industry presents a trend of echelon. The catering industry not only values the professional skills of employees, but also pays attention to the comprehensive abilities, such as creativity, innovation and communication. Against this background, this paper focuses on the reform and innovation of talent training mode for students majoring in cuisine in vocational schools. The talent training mode of "school-enterprise integration and increased enrolment and fade-out" is creatively put forwarded. Also, this paper carries out the investigation on the implementation of this mode in the past five years. Under this mode, the "integrated" course system, the project "one county and one brand" and the practice mode of "increased enrolment and fade-out, and alternation of working and learning" can effectively improve students' professional quality and vocational skills. At the same time, this mode can effectively solve the practical difficulties of enterprises and promote local enterprises to inherit local food culture by exerting the resources of "masters".