With the rapid development of the catering industry, the requirements for practitioners' vocational literacy are getting higher and higher. How to adapt to the needs of the catering industry talent training, is our vocational education work must think about the problem. The author as a culinary professional class teacher on the enhancement of class students professionalism, talk about some of their own practices.

1 Strengthen the professional cultural inculcation, enhance the students' professional emotions

1.1 Attention to vocational culture education, inspire students to firmly career beliefs

As the saying goes, "a good start is half of success", successfully do a good job of new students enrolled in the vocational culture education, not only can they re-establish their confidence in Life and life confidence, understand and love their chosen profession, determine their future life goals, but also effectively reduce the problem of loss of secondary school freshmen, laying a solid foundation for the benign development of vocational education.

1.2Creating a professional cultural environment, cultivating students to learn and work emotionally

Creating a professional cultural environment can make students have the pleasure of learning, so that every wall and corner of the campus is always playing the educational role of "no sound is better than sound". Teaching building aisles are elegantly arranged on both sides of the excellent professional works of students, practical training center posted teachers' insightful and profound "teacher's message", will inspire and guide students to actively explore, the courage to forge ahead; classroom class mark and professional culture, can be subtle integration of vocational culture into the professional teaching to stimulate students' desire to learn and lofty career aspirations. desire to learn and lofty career aspirations.

1.3 Perceive the enterprise culture atmosphere, cultivate students' love and dedication to work emotion

Integration of enterprise culture atmosphere in vocational education is an important way to cultivate and improve students' vocational literacy. To this end, we can take "invite in" and "send out" two ways. "Invite in" that is, invite business experts and outstanding graduates to the school, so that entrepreneurs tell students about the demand for corporate talent and the future development of the catering industry trends, so that outstanding graduates to tell their own experience in the development of the enterprise, so that the students perceive the enterprise culture, understand the enterprise needs of the professionalism;" Send out" that is, the use of holidays to send students to the local well-known hotels, personal experience of the corporate culture and future work situation, so that students in advance of contact with the enterprise, so as to strengthen the students' professional awareness, professional discipline, professional requirements, and to cultivate students love and respect for the emotion.

2 Strengthen the management of learning and life, enhance students' professional habits

2.1 Strengthen the management of student hygiene, develop good health habits

As the saying goes, "food is the only thing that matters to the people, and food is the first thing that matters to the people", food safety involves the people's vital interests, so the management of the kitchen's hygiene is always the most important issue for the hotel managers. Hotel managers are most concerned about the issue. As a hotel cuisine processing every gate of the chef, must develop good hygiene habits. Habits of education is actually the formation of education, in the classroom so that students do not throw garbage, in the dormitory so that students to maintain dormitory hygiene. At the same time, we also need to improve a variety of health systems, so that students consciously involved in health cleaning and health inspection work, so that students develop good hygiene habits.

2.2 Strengthen students' normative education, develop good behavioral qualities

Chef labor is based on manual operation, from the identification of raw materials to the initial processing, from the manual cutting and matching to mastering the fire, seasoning, cooking and so on, there are detailed operational specifications. At present, many hotels implement 7s management, by carrying out basic activities such as organizing, tidying up and cleaning, making it an institutional cleanliness, and ultimately improve the professionalism of the staff. In order for students to develop good behavioral qualities, in class management we regulate the various items of students, to keep the class items neat and tidy; in the training room for students to comply with the operating procedures. So that students realize: do things by heart, do things carefully, is a sense of responsibility, a work attitude, but also a spiritual realm.

2.3 Strengthen students' civilization education, develop a good moral character

Respect for teachers is a vocational school students must develop a good moral character. Only in this way, when students work in the hotel after graduation, the master is willing to take the initiative and from the heart to teach you their skills. Therefore, we should take moral education as the core of classroom management. Although the students see the teacher "hello", the class stood up and called "teacher good", seemingly simple civilized etiquette, but contains a profound truth.

Cooking is like cooking, some people say what kind of character can make what kind of dishes, this is true, as a chef should pay attention to some of the details of life and work, and develop good civilized habits.

3 Strengthen professional skills training, enhance students' vocational skills

3.1 Grasp the students three practice a day, solid practice of basic skills

As the saying goes, "the fist does not leave the hand, the song does not leave the mouth," in order to have a hard basic skills must be strengthened routine training. In the classroom management process, we seize the students "three practice a day", that is, a practice physical quality, cultivate students' excellent physical quality; two practice basic skills, let the students practice carving, knife work, spoon work and other projects to improve the basic skills of students; three practice professional qualities, let the students draw sketches, copy recipes, look at the video, etc., to expand the students' Knowledge.

3.2 Grasp the skills of the three assessments, steadily improve student skills

Assessment of skills, classroom teachers with the professional teachers to seriously organize the monthly skills assessment, quarterly skills assessment and semester skills assessment, regularly announced the student's skills achievements, to strengthen the exchange between teachers and students and learning, praising the outstanding students, encouraging the progress of the students to mobilize the motivation of all the students to study;

2 assessment of homework, cooking professional homework is mostly based on practical training reports, practical training works, to let the class representative timely statistics of students' homework. Some good works should be displayed in the class to stimulate students to learn skills after class motivation.

Three assessment skills, classroom teachers to skills competitions as an important hand, analyze the culinary skills competition program, encourage classroom students to participate in the skills competition training, to create a "competition typical incentives for students, the competition environment infected students, the competition opportunity to create students," a good atmosphere, forming a "more than, practice, catch up with," and to "practice, practice, catch up with," and to "practice, practice, practice, practice, catch up with". The "compare, practice, catch up, super" learning atmosphere.

4 Strengthen students' "three" education, enhance students' vocational competitiveness

4.1 Strive to create an excellent class group, cultivate teamwork ability

Creating an excellent class group, first of all, we should improve the classroom management system, and cultivate the students' management ability. Set up a clear goal of class struggle, strengthen the independent management of students; secondly, through colorful class activities, enhance the communication and understanding of students in the class, and cultivate the cohesion of the class. In the activities to promote inter-student interaction, to create unity, cooperation, mutual love, mutual assistance, upward team spirit; in addition should also encourage class students to actively participate in school competitions, to cultivate students' sense of collective honor and responsibility.

4.2 Carry out innovation competitions to cultivate students' innovative ability

The catering industry is quite rich in labor-type and technical human resources, while the intellectual and innovative talents are extremely poor. Therefore, cultivating innovative talents in the catering industry is an important task of vocational education. It is necessary to tap students' curiosity and desire for knowledge in daily life, encourage them to discover the problems around them, inspire them to put forward new ideas, and cultivate the innovative spirit of students who dare to be skeptical and critical.

4.3 Implementing entrepreneurship education and cultivating entrepreneurial ability

Entrepreneurship education is an effective way to enhance students' entrepreneurial awareness, entrepreneurial spirit and entrepreneurial ability, and the creation of a good entrepreneurial environment is a necessary condition for the implementation of entrepreneurship. We can regularly organize entrepreneurial skills competitions, entrepreneurial career design competitions, so that students receive systematic entrepreneurial education, but also can organize students for entrepreneurial practice. Schools can provide culinary students with restaurants, snack street and other entrepreneurial conditions, so that students in the entrepreneurial practice to sharpen the entrepreneurial will, entrepreneurial ability, so that students in the entrepreneurial process to experience the hardships of entrepreneurship and the joy of success.