Which school in Xi 'an is better for learning western food?

I. History of the College

Xi Anlitao Tourism Cooking College is an "old-fashioned" full-time professional college of tourism cooking in northwest China. It is run by Yin Xi Group Company, a top 100 catering enterprise in China, and approved by Shaanxi Provincial Education Department and Xi 'an Education Bureau.

The college was established in 1975. Over the past 30 years, the college has experienced the transformation from small to large, from weak to strong, from single to multi-level school-running system. 1995, the college applied for the higher education self-study exam cooking class; 1998, self-taught cooking secondary school class, Chinese technology class started; 1999, offering cooking pre-college and vocational high school classes; In 2003, specialized courses and undergraduate courses in catering management were opened, forming a school-running pattern with undergraduate courses and specialized courses as the leader, preparatory courses, technical secondary schools, vocational high schools and technical secondary schools as the main bodies, supplemented by short-term training. In the past, only a few classes were held each year, and dozens of students were trained. Today, there are more than 3000 students in more than 40 classes. Over the past 30 years, nearly 60,000 graduates have spread all over the motherland and even around the world. Outstanding achievements in running a school and social reputation make the college known as "the cradle of chefs in Northwest China" and "the first-class culinary college" by the public.

Second, the current situation of colleges and universities

Over the years, the college has been striving for first-class cuisine, adapting to the market, and has become a famous professional college of tourism cooking in five northwestern provinces and even the whole country, following the school-running purposes of establishing a first-class culinary college, establishing a famous brand in Li Tao and cultivating high-quality modern talents, and the school-running principles of combining teaching with educating people, combining theory with practice, and emphasizing the combination of practice, inheritance and innovation.

1, independent campus with advanced facilities.

With the rapid development of the college and the social demand for culinary talents, the college has invested 26,543,800 yuan to rebuild and update the teaching venues and hardware facilities. At present, the teaching area under the TV tower in the southern suburbs of Xi 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, 20 modern Chinese and western experimental operating rooms and two medium-sized hotels for students to practice and broaden their horizons, and are equipped with audio-visual classrooms, multimedia classrooms, language labs, libraries, specimen rooms, infirmary, bathrooms and other advanced teaching AIDS. With elegant environment and complete teaching facilities, the college has become an ideal place to train high-quality comprehensive cooking talents. Especially in 2003, the first China Cuisine Museum was announced, among which the Cooking Appliance Museum has begun to take shape, and it has been reported by many media, attracting a constant stream of Chinese and foreign counterparts and tourists, with more than 5,000 visitors. This museum has laid a solid foundation for the development and promotion of China's 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 urge us to build a strong first-class teacher team. 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, education and teaching ability within the industry; Second, choose the talents suitable for our college at the annual graduate job fair; Third, cultivate and recruit internal and external talents; Fourthly, well-known professors in China and 15 China culinary masters were employed as perennial visiting professors in our college, which brought unprecedented prosperity to the teaching staff. There are 108 full-time and part-time teachers. Among them, there are world famous chefs, international culinary master Liang, China's outstanding culinary expert and researcher Wang Zihui, China's culinary master, national first-class culinary judge, China's culinary expert and vice president Li Fenggong, China's culinary master, winner of national three gold medals and two silver medals, winner of national culinary competition gold medal, provincial technical star, national gold medal winner, Xi technical champion, pacesetter 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 the old and the young, mainly young and middle-aged, and the high school is mainly middle and senior, which has the characteristics of high popularity, good cultural quality and strong technical force. This team has become the precious wealth and brand of the college, the main force that has won awards in previous competitions, and a reliable guarantee for high-quality teaching.

3. Practice 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 practicality, the college takes "inheriting tradition, opening up the frontier, developing characteristics, integrating Chinese and foreign countries and being rich and colorful" as its school-running goal, and closely combines skill education with comprehensive quality education in training objectives. In theoretical teaching and professional practice, we should pay equal attention to ideological morality and skills, 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: 1, one-day standard for teachers and head teachers, and detailed rules for students' daily management have been fully implemented, and standardized management has been carried out. 2, in strict accordance with the educational system, professional teaching plan, outline organization teaching, designated persons to check the implementation, implement the system of regular publication every Wednesday. 3. Strictly control the quality of cultural theory education, so as to achieve "strict entry and strict exit" and conduct a thorough examination for freshmen. Can not meet the requirements, according to the actual test scores, according to the actual test scores to take a combination of centralized teaching and individual counseling; The combination of unit examination and mock examination ensures the passing rate of each academic system. 4. In professional and technical education, the college summed up the market demand for many years, classified 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, which was included in the total score to ensure the excellent professional and technical foundation. In improving teachers' quality, we should combine bringing in and going out. The college has invited Sichuan Cuisine College and Yangzhou Business School to exchange lectures, invited professors from Xi 'an Education College and Shaanxi Normal University to teach pedagogy and psychology, encouraged teachers to participate in teaching competitions and innovative food competitions at all levels, and organized 5- 10 teachers to learn and exchange in a planned way every year. 6, universities use China's "five? Four "Youth Day" and "Seven"? One "party birthday", ten? National Day and other major festivals carry out various activities and competitions, and the competitions are always dominated by small competitions at different academic levels, so that the college is always in a state of competition, and students have a sense of participation and competition in the school. The college has now become the best of its kind in the province.

Third, the professional setting

The college offers two-year undergraduate, three-year junior college and four-year undergraduate courses of catering management major in higher education self-study examination all the year round; Three-and-a-half-year college preparatory course in 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 technology class; One-year, half-year cooking and Chinese and western pastry classes; Senior chef technician will be promoted to a class in one month; One-month training course on specialty snacks, dishes, flowers, sculpture, baking and family banquet.

Fourth, brilliant school performance.

Scientific management and brand awareness have brought the college achievements again and again. Associate Professor Tang, a senior nutritionist, has won the titles of "National Female Model Worker in Commercial Service Industry", "National Outstanding Female Entrepreneur in Hotel Industry", "Top Ten News Figures in Shaanxi" and "An Model Worker". The 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. Many papers by teachers such as Li, Chen, Zheng Wangwang, Wei Danbo, Mao won the first, second and third prizes in national and provincial newspapers, and won 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, Service Management, etc. Some of them have been designated as teaching materials for higher education self-study exams. For six consecutive years, 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 College" by the Ministry of Labor in 2005. The college won two gold medals in national cooking technology competitions, three gold medals in Shaanxi workers' technology competitions and the first prize in six provincial technology competitions, and won nearly 300 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 ranked first in the same major in China in the higher education diploma examination and the grade and technical title evaluation examination. Become the designated venue for large-scale professional competitions in China.

Fifth, the amazing demand exceeds supply.

One-stop service of enrollment, training and employment has been the consistent policy of the college for many years. In order to ensure that skilled students can have a solid foundation, the college established the "Chef Exchange Center" (graduation distribution office) at 1995. Through efforts, the center has established an employment information network through various channels, linking hundreds of restaurants, hotels, colleges, enterprises and institutions across the country with colleges, making Li Tao a base for the professionals they need.

Since 1998, college graduates have been in a state of short supply, realizing the commitment of 100% employment placement for students and parents; In line with the purpose of serving graduates and being responsible for employers of catering enterprises, the college first requires graduates to have high cooking ethics, strong sense of innovation, high comprehensive quality, comprehensive technology and comprehensive standards in theory, practical operation and basic skills. In the distribution, performance appraisal is adopted, regardless of face and relationship, and the principle of two-way selection and merit-based employment between graduates and employers is adhered to to to ensure the seriousness and fairness of distribution; Second, strictly investigate the recruitment unit to ensure the employment safety of students. Strictly implement the audit system of employing units to recruit our hospital, see whether all kinds of qualification certificates are complete, whether the scale and conditions meet the requirements, and whether the employment system is standardized before signing other agreements; Third, help graduates adapt to the market. At present, most enterprises tend to select chefs of 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 employer and the students' personal strengths, tirelessly give students employment guidance, guide matters needing attention in job hunting, and help students fill out forms, interview and sign agreements with extremely serious and responsible work attitude until they buy tickets to safely send students to their work units, and are fully responsible to 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 still insists on regular and irregular telephone 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 its training direction in time. In addition, the long-term follow-up feedback has enabled the college to master the first-hand information of many outstanding graduates with successful studies. These successful students in the industry have also played a great role in encouraging and encouraging their 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 of all previous graduates being hired in advance has been realized.

Sixth, look to the future.

The college has developed rapidly, but there is still a big gap with the development of well-known private universities in China. We will live up to our expectations. On campus construction, a new college with the largest scale and preliminary international standards will be built as soon as possible. We should make a new breakthrough in college management, keep pace with the times with innovation, and gradually change the training goal from a single type to a comprehensive scientific type, thus truly forming the most distinctive tourism cooking college in five northwestern provinces and even the whole country. Make new contributions to the revitalization of ethnic tourism cooking.

West Campus: No.2 Xiguanzheng Street, Xi City (southwest corner of Ximenwai Cross) Postal code: 7 10082 Tel: 029-88626764/886 19474.

New campus:No. Xi 'anxi Street 12 1 (next door to Chenghuang Temple) Postal code: 7 10002 Tel: 029-87240274/87259590.

E-mail:master@taolicooking.com