yes. Sichuan Cuisine College was founded in 1985 and was originally a junior college under the Ministry of Commerce (Ministry of Domestic Trade). In 1998, due to the reform of the national university system, it was transferred from the Ministry of Internal Trade to the director of Sichuan Province. The school focuses on cultivating senior applied talents in catering, tourism and leisure sports industries, and it is the most distinctive and influential public college in China. The school is located in Chengdu, Sichuan Province, which was awarded the "Food Capital" by UNESCO. There are two campuses, Qingjiang Campus is adjacent to Du Fu Caotang, Longquan Campus is located in the "Land of Fruits", with perfect teaching facilities and beautiful campus environment. At present, there are more than 7,111 students in school, covering an area of 711 mu, with a collection of 737,111 books, all of which are taught by modern multimedia teaching technology. The basic laboratory has complete facilities, including food science laboratory building, cooking technology laboratory building, four-star teaching practice hotel, China Food Culture Museum, English autonomous learning center, catering information laboratory, enterprise resource planning (ERP) laboratory and other teaching and training places. Among them, the food technology laboratory (Chinese and western cooking) is the key laboratory of Sichuan higher education institutions, which is in a leading position in national cooking education. Advanced sports facilities, featuring leisure sports, include comprehensive training hall, track and field playground, rock climbing playground, golf driving range, tennis court, ground throwing court, beach volleyball court, volleyball court, standard swimming pool and other sports facilities. Over the past 21 years, the school has adhered to the school-running philosophy of "surviving with characteristics and quality, promoting development with reform and innovation", taken the school-running path of combining expanding scale with expanding connotation, actively promoted the construction of quality projects, established an adaptive mechanism for the optimization and adjustment of professional structure, and intensified the adjustment and optimization of professional structure, thus forming a school-running mode of "adapting to the needs of professional settings, cultivating outstanding talents, cooperating with schools and enterprises, teaching staff with high academic skills, and frequent and extensive foreign exchanges". The school is the deputy director of the teaching steering committee of the catering management and service specialty in higher vocational colleges of the Ministry of Education, and the examiner of the self-study examination of cooking technology, hotel management and catering management specialty in Sichuan Province. There are over 11 teaching departments such as Cuisine Department, Food Science Department, Tourism Department, Hotel Management Department, Industry and Commerce Department, Foreign Languages Department, Sports and Leisure Department, Information Technology Department, Art Department, Adult Education Department, and teaching and scientific research institutions such as Sichuan Province's key research base of philosophy and social sciences-Sichuan Food Development Research Center, Tourism Resources Protection and Development Research Institute, and Sichuan Province's Advanced Cooking Skills Appraisal Institute, which is the national authority for cooking skills appraisal. Nearly 41 majors have been set up. Dear candidates, I hope you can choose our school rationally and without any secular prejudice in the most important choice in your life. We provide the following honest and reliable basis for your choice. I. Good social reputation and extensive industry influence For a long time, the school has been oriented by market demand, committed to promoting the development of the industry from two aspects: high-quality personnel training and applied science and technology research and development, and has made positive contributions to the prosperity and progress of the national catering tourism industry. The school has been unanimously recognized and highly praised by the government, industry and society. In 2113, the Sichuan Provincial People's Government awarded the school the honorary title of "Advanced Unit of Talent Development in Sichuan Province"; In 2117, the school won the "National Education Achievement Award for Catering Industry". In 2119, she won the third place in the women's group in the seventh national college students' "Return Cup" rock climbing championship; Won the fifth place in the team and the sixth place in the women's individual event in the golf trial of the 26th Universiade; Won the third prize in the first national college students' entrepreneurial design competition for food and travel majors; Won 1 first prize, 2 second prize and 1 third prize in the first national exhibition planning skill competition for college students; Won 1 second prize and 6 third prize in the first hotel service skill competition of tourism colleges in China. These results fully show that the school personnel training has achieved good results. Many news media such as China Education News, Sichuan Daily, Modern Education News, Education Herald, College Enrollment, and sctv and Sichuan Education TV Station have reported a lot on the school's achievements and given high attention and evaluation. Up to now, the school has trained tens of thousands of graduates all over the country, and has become the technical force and management backbone of the industry. The school has established good cooperative relations with more than 211 large and super-large enterprises across the country, and is known as the "Whampoa Military Academy" of the catering industry. Second, distinctive school-running characteristics, high-quality personnel training, accurate positioning of personnel training, equal emphasis on theory and skills, and adaptation to social needs. It mainly cultivates managerial professionals and entrepreneurial professionals, and focuses on cultivating students' professional quality and professional skills. With school-enterprise cooperation as the platform, work and study are integrated, and schools, enterprises and students interact to win-win, forming a talent training mode with rich connotation, distinctive characteristics, practical operation value, complete system and close connection with society and industry. Upon graduation, students have the ability and quality to engage in management or start their own businesses in the hospitality industry. The combination of high-quality personnel training and outstanding professional advantages has formed a distinctive school-running feature. Based on the distinctive characteristics of running a school, in 2115, the teaching reform of "School-enterprise cooperation to explore a new mode of talent training in catering higher vocational education" won the first prize of teaching achievement of Sichuan Provincial People's Government. In 2117, the school successfully passed the evaluation of talent training level of higher vocational colleges of the Ministry of Education and obtained excellent grades. Third, the advantages of the main specialty are outstanding. The specialty construction of the emerging specialty is booming, focusing on the transformation from traditional cooking to modern food science, and actively expanding to the tourism discipline, forming a professional pattern in which the three major professional groups of food science, tourism management and culture and art support each other and complement each other. The traditional advantage specialty has profound accumulation and rich connotation. Cooking technology and western food technology are the pilot majors of teaching reform in higher vocational colleges of the Ministry of Education and the top-quality majors in Sichuan Province. "Cooking Materials" and "West Point Making Technology" are national excellent courses; Cooking Nutrition and Hygiene, Cooking Materials, Cooking Technology, Western Cuisine Making Technology, Catering Marketing, Introduction to China Cooking, Introduction to Hotel Management, food carving and Chinese Fast Food are provincial-level excellent courses. Emerging majors are full of vitality, both supply and demand are booming, and the development momentum is good. Tourism management, leisure sports and art design have become new highlights of the school's development. Fourth, the internship and employment are seamlessly connected, and the employment work has been repeatedly commended. Based on more than 111 internship bases, the internship and employment integration has formed an internship and employment network covering the whole country and extending abroad. More than 61% of students can determine the employment destination during their internship in enterprises, thus realizing the seamless connection between internship and employment. The main destinations are large restaurants, star hotels, tourist enterprises and airports in large and medium-sized cities in China. In recent years, the school has vigorously implemented the international development strategy, set up foreign employment funds, opened up employment channels in the United States, Singapore, Australia and European countries, and realized the internationalization of employment. In 2118 and 2119 alone, there were more than 111 students in Sichuan Cuisine College who participated in overseas internship and employment programs. The employment rate of graduates is real. Over the years, the one-time employment rate of graduates has remained above 93%. Students have been widely welcomed by the society, and the quality of personnel training has been recognized by the society to a high degree. They are among the best in Sichuan provincial universities and have been rated as "advanced units for the employment of graduates of ordinary colleges and universities in Sichuan Province" over the years. 5. The structure of teaching staff is reasonable, and the quality of teaching team is excellent. The school has a teaching team with profound knowledge, exquisite skills and reasonable structure, and has teaching teams at all levels. Among them, the "Teaching and Research Team of Cooking Raw Materials", "West Point Technology Teaching and Research Team" and "Outdoor Sports Teaching Team" are provincial-level teaching teams, which promote the overall level of teachers and improve the teaching quality. The school has 26 professors, 89 associate professors and 15 doctors and doctoral students. Among them, there are 1 experts who enjoy the special allowance of the State Council, 1 experts who have made outstanding contributions in Sichuan Province, 1 academic and technical leaders in Sichuan Province, 1 reserve candidates for academic and technical leaders in Sichuan Province, 2 famous teachers in Sichuan Province, 15 national vocational skills judges, 56 experts who have obtained national advanced vocational qualifications, and 32 national masters and famous teachers. A group of experts and scholars in the school have extensive influence in related majors or industries. Professor Huang Weibing is the vice-chairman of the teaching steering committee of the food and beverage management specialty in higher vocational colleges of the Ministry of Education, and Professor Lu Yi is a member of the teaching steering committee of the medical specialty (nutrition and hygiene) in higher vocational colleges of the Ministry of Education. Professor Lu Yi and Professor Liang Aihua were hired by the Ministry of Health as members of the first National Food Safety Standards Review Committee, and served as members of the Nutrition and Special Dietary Food Committee and the Production and Operation Standards Committee respectively. Professor Chen Yunchuan is a member of the Teaching Steering Committee of Business Administration in Higher Vocational Colleges of the Ministry of Education, and Associate Professor Qiu Ping is a member of the Teaching Steering Committee of Tourism in Higher Vocational Colleges of the Ministry of Education. Du Li and other experts in culinary culture, Xu Jun and other famous professors in leisure sports, as well as a large number of culinary masters and famous teachers, all have high reputations in the industry. Vi. Colorful Campus Cultural Life, Improving Students' Comprehensive Quality All along, the school has been insisting on improving students' quality and serving students to grow into talents, carrying out a wide range of colorful campus cultural activities, enriching students' extracurricular cultural life, prospering campus culture, broadening students' channels of becoming talents, and creating a positive, upward, lively and noble campus cultural atmosphere. The school adheres to the campus culture orientation of "academic culture, elegant culture and enterprising culture" for a long time, and has formed various cultural activities and brands such as science and technology, academics, sports and art, including: college students' entrepreneurship competition, campus top ten singer competition, selection of top ten league members, college students' art festival, college students' sports meeting, community culture festival, "5.25" mental health activity month, "voluntary teaching and helping" and other activities. In 2118 and 2119, the school volunteers' social practice activities of "going to the countryside in the summer vacation" were commended by the Central Propaganda Department, the Central Civilization Office, the Ministry of Education, the Youth League Central Committee and the National Federation of Students for two consecutive years. Won a second prize and a third prize in the 11th "Challenge Cup" Sichuan University Students' Extracurricular Academic and Scientific Works Competition. At present, there are 33 student associations with more than 5,111 members, and they actively carry out various hobbies and social practice activities, providing an effective platform for students to expand their quality and show their talents. Seven, frequent and extensive exchanges with foreign countries, going abroad for further study is not a dream school, but one of the few colleges and universities in China with the qualification to recruit and send international students, and it is a bridge of friendship to spread China's food culture to the outside world. China's dining and traveling culture is unique and charming, which makes the school form a tradition of foreign exchange. The school has established a long-term inter-school cooperative relationship with France Duguet Hotel Management College, Marseille Hotel Management College and Toulouse Hotel Management College, and regularly sends teachers and students to exchange and study with each other. Every year, nearly 111 teachers and students are invited to give lectures and give performances in the United States, Europe and Southeast Asia, and they often receive many delegations from overseas restaurants, education, culture and the press to visit, study and exchange. On this basis, the school put forward the strategic goal of implementing international development, that is, in the next 5 ~ 11 years, the number of foreign students enrolled will reach 5% ~ 11% of the students in the school, and the number of students who go abroad for internship and employment will reach 5% ~ 11% of the graduates, and it will increase year by year. Frequent, extensive and sustained foreign exchanges have given the school an international background and gradually expanded its popularity overseas. School website: