Research on the innovative development of cooking and nutrition education major from the perspective of international cooking
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DOI: 10.23977/icssme.2019.051
Author(s)
Qiao Xing, Li Shuangqi
Corresponding Author
Li Shuangqi
ABSTRACT
Through sorting out the international training mode of culinary talents for culinary and nutrition education major in recent years, the core idea of the new training mode is refined and demonstrated. With a view to similar institutions of international personnel training to provide a feasible reference. It is necessary to actively explore new ways to integrate Chinese and foreign courses and develop international courses, so as to raise the training level of international high-end skilled culinary talents in all aspects, and continuously improve the level of running schools to make contributions to the internationalization of Chinese food.
KEYWORDS
Internationalization, Higher culinary education, Professional talents, Innovative development
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