Xi' an Taoli Culinary College

I. History of the College

Xi' an Taoli Tourism Culinary College is a "time-honored" full-time higher tourism cooking professional college in northwest China, which was founded by Xiyin Group Company, one of the top 111 catering enterprises in China, and approved by Shaanxi Provincial Education Department and Xi' an Education Bureau.

the college was founded in 1975. Over the past 31 years, the college has experienced a transformation from small to large, from weak to strong, and from single to multi-level educational system. In 1995, the college applied for the cooking junior college class of higher education self-study exam; In 1998, the self-study examination cooking secondary school class and Chinese technical class were initiated; In 1999, cooking pre-college and vocational high school classes were opened; In 2113, junior college classes and undergraduate classes of catering management were opened, thus forming a school-running pattern with undergraduate and junior college as the leader, preparatory college, technical secondary school, vocational high school and technical secondary school as the main body, supplemented by short-term training. In the past, the number of students in school has grown from running only a few classes and training dozens of students every year to more than 3,111 students in more than 41 classes in the same period today. In the past 31 years, nearly 61,111 graduates have spread all over the motherland and even around the world. Remarkable achievements in running a school and social reputation make the college known by the public as "the cradle of chefs in Northwest China" and "the first-class culinary institute".

II. Overview of the College at present

For many years, the College has followed the school-running tenet of establishing a first-class cooking college, establishing a famous brand of Taoli, and cultivating high-quality modern talents, and the school-running principle of combining teaching with educating people, emphasizing practice by combining theory with practice, and focusing on innovation by combining inheritance with innovation, adapting to the market and striving for first-class, and becoming a famous college specializing in tourism cooking in five northwestern provinces and even the whole country.

1. Independent campus and advanced facilities

With the rapid development of the college and the social demand for cooking talents, the college has invested 2 million yuan to rebuild and update the teaching venues and hardware facilities. At present, the teaching area located under the TV Tower in the southern suburbs of Xi 'an has a spacious and quiet independent campus. In the harmonious atmosphere of external environment and internal environment, there are teaching buildings, apartment buildings, basketball courts, magnetic card restaurants, 21 modern Chinese and western experimental operating rooms and two medium-sized hotels for students to practice and broaden their horizons, and are equipped with advanced teaching AIDS such as audio-visual classrooms, multimedia classrooms, language labs, libraries, specimen rooms, infirmary and bathroom. With elegant environment and complete teaching facilities, the college has become an ideal place to cultivate high-quality comprehensive cooking talents. In particular, in 2113, the first China Cooking Museum was declared to be established in China, in which the cooking utensils museum has begun to take shape, and has been reported by many media, and the Chinese and foreign counterparts and tourists who are attracted to visit and visit are in an endless stream, with the reception number exceeding 5,111. The museum has laid a solid foundation for the development and promotion of Chinese food culture and the promotion of cooking education to a higher stage.

2. Strong school-running strength

The expansion of teaching scale and the rapid growth of students have prompted us to establish a strong and first-class teaching staff. The college adopts the employment mechanism of internal training, external employment, seeking talents in many ways and recruiting talents widely. First, tap some professionals with good skills, culture and teaching ability within the industry; Second, choose talents suitable for our college at the job fair for graduates every year; Third, cultivate and recruit internal and external talents; Fourthly, we hired well-known professors from all over the country and respected 15 China culinary masters as perennial visiting professors in our college, which brought unprecedented prosperity to the teaching staff. There are 118 full-time and part-time teachers. Among them are Yang Guanyi, the world's chef, Liang Chengwei, an international culinary master, Wang Zihui and Wang Mingde, culinary experts and researchers with outstanding contributions from China, China culinary master, first-class national culinary judge, Chinese technical expert and vice president Li Fenggong, China culinary master, Yang Quanming, winner of national three gold medals and two silver medals, Li Jie, winner of national culinary competition gold medal and provincial technical star, winner of national gold medal, Xi 'an technical champion, pacesetter Yan Bing and Li Xinsheng, and international. 69 chefs above senior level and teachers with intermediate titles; There are 72 people with college education or above. In terms of personnel structure, the combination of old, middle-aged and young people is mainly young and middle-aged, and the high school is mainly advanced and intermediate, which has the characteristics of high popularity, good cultural quality and strong technical force. This team has become a valuable asset and brand of the college, the main force to win prizes in previous competitions, and a reliable guarantee for high-quality teaching.

3. Realistic and pragmatic teaching management

Based on the principle of "three highs" (high starting point, high standard and high level) and the teaching characteristics of outstanding characteristics, scientific management and practical emphasis, the college takes "inheriting traditions, exploring frontiers, developing specialties, integrating Chinese and foreign countries and being diverse and colorful" as its school-running goal, and closely combines skills education with comprehensive quality education in its training goal. In theoretical teaching and professional practice, we should pay equal attention to ideology, morality and skills, and pay equal attention to academic qualifications and professional titles, emphasize students' behavior norms, moral cultivation, practical ability and practical technology, and adopt the education model of "knowledge, ability and personality". Six effective routine teaching management have been implemented in an all-round way: 1. Implement the one-day standard for teachers and class teachers and the daily management rules for students, and carry out standardized management. 2, in strict accordance with the educational system, the professional teaching plan, outline of the organization of teaching, designated persons to check the implementation, the implementation of a regular publication system every Wednesday. 3. Strictly control the quality in the education of cultural theory, so as to achieve "strict entry and strict exit", and conduct a thorough examination for freshmen. Those who fail to meet the requirements will be downgraded according to the actual test results, and the centralized teaching and individual counseling will be combined according to the actual test results; The combination of unit test and mock exam ensures the passing rate of each academic system. 4. In the professional and technical education, the college summed up the market demand for many years, summarized the basic skills of cooking specialty into eight basic skills, and divided them into the progress of students reaching the standard according to the educational system, and included them in the total score to ensure the excellent foundation of professional technology. 5. In improving teachers' quality, we should combine inviting in and going out. The college has invited Sichuan Cuisine College and Yangzhou Business School to come to the school for exchanges and lectures, invited professors from Xi 'an Education College and Shaanxi Normal University to come to the school to teach pedagogy and psychology, encouraged teachers to participate in teaching activities and innovative food competitions at all levels, and organized 5-11 teachers to study and exchange in a planned way every year. 6, college use of China's "five? Four "Youth Day" and "Seven"? A "party's birthday," ten? National Day and other major festivals carry out various activities and competitions, and the competition is always based on small competitions at different levels of academic system, so that the college is always in a competition where you compete for me and you are the first to be the best, so that students have a sense of participation and competition at school. The college has now become the best of its kind in the province.

III. Specialty Settings

The college offers a two-year undergraduate course, a three-year junior college course and a four-year undergraduate course for catering management majors. Three-and-a-half-year college preparatory course for cooking and catering management; Two-and-a-half-year cooking college class; Three-year cooking vocational high school class and technical secondary school class; Two-year cooking technical class; One-year, half-year cooking and Chinese and western pastry classes; One-month promotion class for senior chefs and technicians; One-month special snacks, dishes, flowers, carving, baking, family banquet training class.

IV. Brilliant school performance

Scientific management and brand awareness have brought many achievements to the college. Dean Tang Daiying, an associate professor and senior nutritionist, won the title of "National Women's Model Worker in Commercial Service Industry", "National Outstanding Female Entrepreneur in Hotel Industry", "Top Ten News Figures in Shaanxi" and "Model Worker in Xi 'an", and her paper "Setting up a nutritionist post will benefit the society" won the "World Outstanding Person" award in Paris, France, and won the first food culture seminar in Shaanxi Province. Teachers Li Hongqiu, Chen Minxuan, Zheng Wangwang, Wei Danbo, Liu Junfeng, Mao Xiaopeng and many other papers won the first, second and third prizes in national and provincial newspapers and periodicals and the first, second and third prizes in seminars of provincial and municipal education committees. The college has successively compiled and published books such as Chef's Cooking Skills, Pasta, Cold Dishes, Pasta Making Skills, Banquet Design and Service Management, and some of them have been designated as teaching materials for higher education self-study exams. For six years in a row, the College was rated as "Double Top Ten Schools", "Advanced School Running Unit" and "Excellent Test Center" by the national, provincial and municipal education departments and bureaus, and was awarded the title of "Shaanxi Famous Cuisine Professional College" by the Labor Department in 2115. The college won the gold medal of two national cooking technology competitions, three Shaanxi workers' technical competitions and six first prizes in Xi 'an technical competitions, and won nearly 311 gold and silver medals in national, provincial and municipal cooking technology competitions. It also set a miracle that four teachers and students participated in the Oriental Cuisine International Competition and won many gold medals. For six years in a row, the college has ranked first in the same major in China in the higher education diploma examination and the grade technical title appraisal examination. Become a designated venue for large-scale professional competitions in China.

5. Amazing placement in short supply

One-stop service of enrollment, training and placement has been the consistent policy of the college for many years. In order to ensure that students with skills can have a solid foundation, the college established the "Chef Exchange Center" (namely, graduation distribution office) in 195. Through hard work, the center has established employment information network through various channels, which has linked hundreds of restaurants, hotels, colleges, enterprises and institutions across the country with colleges, making Taoli a base for professionals they need.

Since 1998, the graduates of our college have been in a state of short supply, fulfilling the promise of 111% job placement for students and parents. In line with the purpose of serving the graduates and being responsible for the employers of catering enterprises, the college first requires graduates to be noble in cooking ethics, strong in innovative consciousness, high in comprehensive quality and comprehensive in technology, and fully up to standard in theory, practical operation and basic skills. In the distribution, performance evaluation is used, regardless of face and relationship, and the principle of two-way selection between graduates and employers and merit-based recruitment is adhered to to ensure the seriousness and fairness of distribution; Second, strictly check the recruitment units to ensure the employment safety of students. Strictly implement the review system for employers to recruit our hospital, see whether all kinds of qualification certificates are complete, see whether the scale and conditions meet the requirements, and see whether the employment system is standardized before signing other agreements; Third, help graduates adapt to the market. At present, most enterprises often have to select chefs at different levels and take up their posts after interviews. In order to enable students to pass the exam smoothly, the teachers in charge of distribution in the college, according to the requirements of the employing units and combined with the students' personal specialties, take pains to give students employment guidance, guide the matters needing attention in applying for jobs, and help students fill out forms, interview and sign agreements with extremely serious and responsible working attitude until they buy tickets to safely deliver the students to their work units, and are fully responsible for the end; Fourth, follow up the investigation and give timely feedback. In order to lay a solid foundation for improving students' quality and teaching quality, Bi Branch Office still insists on regular and irregular telephone calls or home visits after students take up their jobs, so as to keep abreast of students' work and life, and feed back the needs and evaluations of employers to the college, so that the college can adjust the training direction in time. In addition, the long-term follow-up feedback has also enabled the college to master the first-hand information of many outstanding graduates who have achieved success in their studies. These students who have achieved success in the industry have also played a great role in stimulating and encouraging the students' learning and growth. It is through the meticulous and solid distribution work of the college that the optimal allocation of cooking human resources and employers in our college has been truly realized, and the amazing placement in short supply has been realized, and the good situation that all previous graduates have been hired in advance has been achieved.

VI. Looking forward to the future

The development of the college is rapid, but it is still far from the pace of development of well-known private colleges and universities in China. We will live up to expectations. In campus construction, we will build a new college with a large scale and preliminary international standards as soon as possible; In college management, we will achieve new breakthroughs, keep pace with the times with innovation, and gradually change the training objectives from single type to comprehensive and scientific type, and truly form the most distinctive tourism cooking college in the five northwestern provinces and even the whole country. Make new contributions to the revitalization of national tourism cooking.

West Campus: No.2 Xiguanzheng Street, Xi 'an (southwest corner of Ximenwai Cross) Postal Code: 711182 Tel: 129-88626764/88619474

New Campus: No.121 West Street, Xi 'an (next door to the East of Chenghuang Temple) Postal Code: 711112 Tel: 129.