Panjin Vocational and Technical College was established with the approval of the Ministry of Education on June 2nd, 1998. It is the first comprehensive local vocational college named after "Vocational and Technical College" in Liaoning Province, covering nine disciplines including petrochemical industry, medical care, agricultural technology, automobile engineering, financial management, art education, tourism management and construction engineering.
The history of running a school can be traced back to Panjin Reclamation Normal School (the predecessor of Panjin Normal School) from 65438 to 0970. In April 2023, the official website of the school showed that the school now covers an area of 290,000 square meters, with a construction area of 6,543,800 square meters. There are more than 9,500 full-time students, more than 2,200 adult education students and 525 faculty members. The school has 9 secondary colleges, offering 29 full-time higher vocational colleges.
competence
The number of college teachers is sufficient, the academic structure and professional title structure are reasonable, and the overall quality is high. There are 375 teachers, including 260 full-time teachers and 75 external teachers, accounting for 28.84% of full-time teachers. The person in charge of the teaching and research section of each major has a bachelor's degree or senior title, basically has the level of professional (discipline) leader and strong management ability.
The teaching level is high, the teaching effect is good, and it has corresponding teaching and research ability and organization and coordination ability. The school also employs 75 enterprise high-skilled talents to teach professional theory and professional practice courses, and has 224 full-time professional course teachers and training instructors. The sum of full-time professional teachers and training instructors accounts for 86. 15% of full-time teachers.
1, material: potato
2. Accessories: Zanthoxylum bungeanum and sesame.
3. Seasoning: salt, sesame oil, soy sauce, balsamic vinegar and sugar.
4. Peel the