Nagangyuan Culinary Vocational and Technical College is not bad; mainly analyzed from the following aspects:

1. Teaching staff

As of June 2019, the college has There are 263 full-time teachers in secondary and higher vocational schools, including 1,523 professional course teachers and 111 basic course teachers. There are 66 part-time teachers outside the school and 29 part-time teachers on campus. Among the full-time teachers in the college, there are 55 teachers with senior professional titles, accounting for 20.9%, 60 teachers with intermediate professional titles, 90 teachers with junior professional titles, accounting for 22.8%, and 58 teachers with ungraded titles, accounting for 34.2%. . There are 86 "double-qualified" teachers, accounting for 32.6%, 52 teachers with a master's degree or above, accounting for 19.8%, 189 teachers with a bachelor's degree, accounting for 71.9%, 22 teachers with a junior college degree or below, accounting for 8.3%

2. Major Setting

As of 2019, the college currently has 7 teaching units including the Department of Culinary Technology, Department of Tourism Management, Department of Construction Engineering, Department of Business Administration, Department of Food Engineering, Basic Course Department, and Ideological and Political Theory Department,* ** There are 31 secondary and higher vocational majors, with more than 5,000 students in secondary and higher vocational schools.

3. Construction of training rooms

The college has 58 professional experimental training rooms for Chinese cooking, Western food cooking, Chinese and Western restaurant services, etc., as well as master studios, innovation studios and other provinces. There are 4 master studios above level 1, which are workstations for Chinese cooking masters.

Cultural inheritance

As the inheritance base of intangible cultural heritage in Henan Province, the college has done a lot of work in discovering, protecting and promoting culinary culture. Edited, compiled and published relevant books to promote cooking culture such as "Chinese Food Outline", "Rhyme of Kitchen Country", "Hundred Dish Canon", "Three Hundred Cooking Poems", etc., and completed the compilation of cooking textbooks delivered by the Provincial Department of Education during the "Twelfth Five-Year Plan" Task;

Cooperated with CCTV and Henan TV to assist in the filming of many feature films and documentaries such as "Dragon Boat Festival Visit to Ancient Times", "Sunshine Avenue" and "Chinese Henan Cuisine". In particular, he actively participated in the construction of the Chinese Culinary Culture Museum and completed tasks such as dish design and culinary culture introduction, which received unanimous praise from all walks of life.