Research and Practice on the Progressive Training Model of Meizhou Hakka Cuisine Cooking Talents Based on the Integration of Industry and Education and Work–Study Alternation

Ganhong Chen, Yong Liu, Pingping Luo, Weirun Liang

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¹ Guangdong Meizhou Vocational and Technical College, Meizhou 514000, Guangdong, China,

JCER 2025 , 9(9), 275–281; https://doi.org/10.26689/jcer.v9i9.12461

© 2025 by the Authors. Licensee: Bio-Byword Scientific Publishing Pty Ltd, Australia. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution 4.0 International License ( https://creativecommons.org/licenses/by/4.0/ )

Abstract

The development of Meizhou Hakka cuisine relies on the role of professional cooking talents. Higher vocational colleges serve as the platform for cultivating cooking talents. Among various training models, the implementation of the progressive talent training model featuring the integration of industry and education and work-study alternation is conducive to carrying out talent cultivation activities, improving the effectiveness of professional talent development, and effectively meeting the needs of market development. From the perspective of Meizhou Hakka cuisine cooking talents, this paper analyzes the problems existing in the implementation of the industry-education integration and work-study alternation model, and puts forward specific practical strategies for talent cultivation. The purpose is to enhance the training effect of Hakka cuisine cooking talents and provide reference for the subsequent optimization of professional teaching.

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