Study On The Theory And Practice Of"Order-Styled" Talent-Cultivation Mode For Culinary Major In Secondary Vocational Schools

The fundamental objectives of secondary vocational education for people are to acquire skills and abilities, to ensure the employment and to be specialized talents. The effective manners of promoting social justice and achieving social harmony are to develop vocational education to make people grasp some technical skills, obtain employment smoothly and shake of poverty. Therefore, people can have a dignified life. As the rapid development of star-rated hotel in Hangzhou and social catering industry, the aggregate demand for Hangzhou cuisine talents is increasing while the various levels of practical cuisine talents is needed every year. The booming demands of the industry have created favorable conditions for the further development of secondary vocational schools, the continuous development of industry also put forward higher request to cuisine talents cultivation. Therefore, the general diffusion of vocational knowledge and skills training from traditional vocational education have already not adapted to the request of the ages."Order-styled" talent-cultivation mode refers to the units of talent training (primarily be the vocational schools) and the employers (primarily be the enterprises and institutions) jointly formulate the plan of talents training for the demands of the society and the market and participate in talents cultivation process together through the way of "working and learning alternation". It is a combination of "production, teaching and research" talent-cultivation mode which can teach in the school and the employing unit with a fully use of the two parties’ advantageous resources (teachers, technique, facilities, venues, etc.), then to realize the predetermined target of cultivating talents and ensure the undergraduates obtain employment in the employers directly. Therefore, this new kind of talent-cultivation mode tends to promote the rapid development of secondary vocational education efficiently. It is bound to become an integral part of our national secondary vocational education and will surely continuously expand the long-range sustained development of the national economy and the society.This paper firstly focuses on the contradiction between enterprises’demands for technical talents and the grim employment situation of graduates in today’s society. Then it takes order-styled talent training practice for culinary major in Hangzhou Zhongce Vocational School as a case study, using various research methods including interviews, surveys, analysis and comparison. After massive searching and reading of document literatures, it carries on analysis on inscape of our domestic order-styled talent training mode, development of secondary vocational education and the practice of order-styled talent training mode for culinary major in secondary vocational schools. At last, it presents strategies to further improve and optimize order-styled talent cultivating mode.