“The meaning of life extends beyond the classroom to the kitchen.”

In order to further enrich and improve the professional practical teaching system, strengthen the systematic training of professional talents, and provide a good platform for interaction and communication among students, the School of Business launched the "Cooking in the Classroom" activity for the Hotel Operations Management program. Students enter the kitchen to learn and operate on-site, strengthening their cooking skills and enhancing their life skills, while experiencing the joy of labour and personal growth.

Compared with traditional teaching methods, the integrated teaching mode of culinary courses provides more intuitive and practical education, combining teaching and learning, and theory with practice. This approach enhances the comprehensive vocational qualities of students and produces significant results.

During the group catering production process, students perform their respective duties strictly according to work plans and schedules. The decoration and embellishment of dishes incorporate students' creative thinking, making learning a delightful experience. Through self-evaluation, peer evaluation, and feedback by profoessors, students are guided to consciously develop strengths, overcome weaknesses, and improve their comprehensive ability to apply theories and skills.

Food is an indispensable part of people's lives. The culinary course enables students to learn and experience the production and tasting of delicious food. In class and beyond, students continuously summarize their experiences and reflect on how they can improve their culinary skills and level. This free and relaxed classroom atmosphere brings fun to the professional course and convenience to students' daily lives. It also lays a solid foundation for their career development, fully demonstrating the excellent spirit of SCC’s students of Hotel Operations Management program!

Written by: Lu, Cui

Photos by: Yi, Liu

Translated by: Eddy Leong