Exploration of the training strategy of Higher vocational hotel Management professionals for the World Skills Competition. The World Skills Competition is currently a top international competition, providing a platform for the majority of skilled talents to showcase their skills. How to take advantage of the World Skills Competition to promote the training of advanced skilled talents in vocational colleges and universities is a key issue for many vocational colleges to think about at present.
Therefore, this article takes the World Competition restaurant Service (Western food) competition as an example to elaborate on the relevant technical requirements of the World Skills Competition, discuss the inspiration and specific strategies of the competition for the training of hotel management professionals in higher vocational colleges, and provide help for the training of hotel management professionals in higher vocational colleges.
Skilled talents are the main component of the country's strengthening of its core competitiveness. With the steady development of the country's economy and the gradual improvement of the country's status, the transformation from a “manufacturing power” to a “manufacturing power”, the upgrading and development of the industry, the importance of the skilled talent team has gradually become prominent, and the country's demand for high-quality and skilled talents is increasing day by day.
Vocational colleges and universities are the main positions for cultivating skilled talents, and vocational education has received more and more strong support from the state and widespread attention from society. The skills competition is the product of social production practice, a guide to social career development and job requirements, and is pioneering and leading, highlighting the ability requirements and employee orientation.
The specific assessment items of the World Competition have an important impact on the daily teaching content of vocational colleges. Guided by the World Skills Competition, in line with advanced international standards, explore and think about the talent training and daily teaching work of higher vocational hotel management majors, implement all-round reforms in education and teaching, and promote the overall improvement of teachers' teaching ability and students' professional ability.
Technical requirements related to the World Skills Competition
The World Skills Competition is currently the top international skills and technical training event. It is known as the “Olympic Games” in the skills industry. The competitive level represents the world's most advanced level of vocational skills development in various fields. The holding cycle is held every two years. So far, 45 events have been held. The World Skills Competition is not only an important event for countries to showcase the skills and professional qualities of professional talents, but also a centralized test of the vocational skills and comprehensive strength of talents from various countries.
Therefore, it has been generally valued by Western developed countries and vocational education powers. The World Skills Competition started late in my country. The first appearance of our country's skilled talent players in the World Competition was in the 41st competition in October 2011, competing with players from more than 50 countries and regions in 6 projects. At the 43rd World Championships in 2015, China participated in the restaurant service (western food) project for the first time.
In the 45th World Championships in 2019, Chinese players won ninth place event, which is also the highest ranking in the history of our country so far in the event. In 2022, Shanghai, China, will usher in the 46th World Skills Competition. The World Competition Restaurant Service (Western food) competition is based on the real work scenarios and job functions of restaurant waiters to create a real restaurant environment and provide guests with specific services such as catering and drinks to test the players' comprehensive practical ability and adaptability.
World Competition Technical Standards
Unlike the current domestic skill competitions at all levels, the technical standards of the World Championships are more stringent. The restaurant service competition shall formulate specific technical standards based on the functional requirements of the current catering position. At the same time, the competition standards of industry competitions such as the World Cup International Bartender Competition and the World Barista Competition are included as scoring and reference standards to test the professional skill level and professional quality of players in all aspects of catering services.
World Competition content
The content of the world competition includes four modules: casual restaurant service, banquet service, bar service, and zero-point service. Players are required to provide corresponding services according to changes in the service place, and they need to have good foreign language communication skills, understand the connection between food temperature and taste, understand the combination of different foods and drinks, be able to identify the dietary taboos of guests, understand the subtle needs of guests, be proficient in product sales, be able to produce and create products based on the provided materials and equipment, and be based on the principle of material conservation. Comprehensive vocational skills such as the timely resolution of on-site emergencies.
Evaluation method of the World Championships
This competition is only for the evaluation of the competition content covered in the World Championships standards. The scoring rules include objective scoring and subjective scoring, focusing on the players' service skills, social skills, sales ability, and adaptability in the restaurant service process. The evaluation criteria are divided into four levels: 0, 1, 2, and 3.
The inspiration of the World Skills Competition on the training of higher vocational hotel Management professionals
On August 19th, the four projects of the Hubei Provincial Selection Competition of the 46th World Skills Competition opened at Wuchang Vocational College. Through the preparation and competition experience of the 45th and 46th World Championships Restaurant Service (Western Food) competitions in Hubei Province and Wuhan City, combined with the current situation of professional teaching, this article summarizes the inspiration of the following World Championships for the training of local professionals.
Training goals
At present, the professional talent training goals of Wuchang Vocational College are committed to cultivating high-quality and skilled talents and grassroots management talents with the capabilities of modern hotel lobby, guest rooms, catering services, banquet design, English-to-guest communication, banquet marketing, and guest room marketing.
In line with the standards of the World Skills Competition, the talent training goal can no longer meet the requirements of the World Competition for talents, that is, the world's advanced level skills requirements. In terms of talent training goals, the inspiration given to us by the World Championships is to cultivate high-quality international talents with first-class catering service capabilities, high-quality product production capabilities, good English communication, and reading skills, high professional literacy, good psychological quality, and stress resistance.
Training content
The content of the competition in the World Championships is not a single post-operation, but a comprehensive task setting. The content covers all aspects of restaurant service, including pre-meal preparation, edging table, setting table, welcoming guests, customer service, winemaking, fruit plate making, after-meal meal collection, etc. Among them, the three items of edging table, coffee, fruit plate making, and service have not appeared in the content of various catering skills competitions at all levels in China.
Customer service needs to order from guests, recommend dishes for sale, and even make some dishes. At present, the domestic skills competition is only in the swing stage. In addition, the knowledge of wine tasting, wine, and dish matching is also the content of the world Competition. Combined with the goal of talent training, the World Competition has put forward updated and higher requirements for professional training content.
Training of students' professional skills.
The World Competition has high requirements for the comprehensive practical application of professional technology. For example, the zero-point service includes professional knowledge and skills such as dish recommendation, dish making, and wine pairing. In the current teaching and training of catering professional skills, most vocational colleges and universities of culinary professional skills are not involved in skill training; wine tasting is only offered as a professional development course, and students lack knowledge in this area.
In addition to service operation specifications, the World Championships have put forward higher requirements for site cleaning, workbench hygiene, safety specifications, and food utilization. Taking the production of fruit trays in bar service as an example, it is required that fruits cannot be touched by hand and can only be cut with knives, spoons, and other tools. It should be made following the principle of saving fruit raw materials to eliminate waste.
The use of knives should pay attention to safety. These contents are covered in the scoring items of the competition, but they are not covered in the current catering professional class. Therefore, in terms of professional skills training, it is necessary to change the improvement of students' ability from skill completion to high-level service standard operation, from single-position operation to the improvement of the comprehensive practical application of professional technology.
The cultivation of students' English proficiency.
Unlike the English service link of the National Skills Competition, which announces the question bank in advance for players to prepare for the competition, all links to the World Championships are communicated in English. The assessment of English proficiency runs through all aspects of the competition, including the introduction of the referee's competition items, the catering service during the competition, the questions asked by the players, the reading of relevant documents of the competition, and the communication between the players and the referee, etc.,
Good English service and application ability are particularly critical. Most of the current hotel English courses are taught through mechanical imitation and recitation of English and repeated exercises. The English requirements of the Western food service competition of the World Championships are more flexible and practical, and students are required to have English communication skills and cross-cultural communication skills in the true sense.
Training of students' professional quality.
The restaurant service (Western food) competition of the World Championships lists the organization of the workbench, whether the items are neatly placed, and whether to put the tools back in place after using them as the content of the evaluation and assessment.
This requires strengthening the training of students' professional quality, and well-trained workplace quality will play an important role in the competition. In the current teaching, the focus is on cultivating the speed, quality, and other skills of students practical skills, while ignoring the cultivation of the professional quality of serving middle school students.
The cultivation of students' psychological quality.
Psychological quality is the embodiment of a person's psychological state, and the quality of the psychological state directly affects the performance of the player's competitive level. The schedule of the World Championships Restaurant Service (Western food) competition is 3 days and 22 hours. Players have to compete with the top players from all over the world, and they are bound to be under a lot of psychological pressure.
In addition, the guests served by the contestants in the competition come from all walks of life in various countries. During the service process, the contestants may face various emergencies, and they all need to have good psychological qualities to deal with them. For the above reasons, in the daily teaching process, students should strengthen the exercise of stress resistance and improve their psychological quality.
Training method
Combined with the World Competition restaurant service (Western food) competition to simulate real work scenarios and job functions, pay attention to the cultivation of players' comprehensive practical application ability, our country's talent training method should also be based on the requirements of the world Competition and implement practical training and teaching activities.
Reform the teaching model of catering training courses.
Restaurant service is a seemingly ordinary and simple, but in essence extremely detailed comprehensive service. Relying on the World Championships, reform the teaching model of catering training courses, and lead the curriculum reform.
- First of all, integrate the professional knowledge points and competition content of the skills competition project into the curriculum teaching, and increase the teaching and training of coffee, drinks, Western food cooking, and other knowledge while training in basic skills such as catering and serving;
- secondly, reform the original single teaching method, adopt a “project-oriented, task-driven” teaching method, modularize the competition content of the World Championships into different subtasks, and arrange teaching in the form of work tasks.
- Finally, the cultivation of soft skills such as professional literacy, English communication skills, and adaptability are integrated into professional skills training.
Deepen school-enterprise cooperation.
In-depth cooperation between schools and enterprises, and the participation of enterprises in the school's teaching process, can make up for the shortcomings of on-campus training conditions, training content, and training forms. On the one hand, enterprises can provide students with real work scenarios and more job training opportunities for comprehensive skills training, so that they can gradually improve their self-practice ability, customer-to-customer communication ability, emergency response ability, etc. in practice.
On the other hand, combined with industry trends and the development of the times, schools should adjust the teaching content and training mode according to the most cutting-edge needs of enterprises, and always maintain professional sensitivity and forward-looking, to cultivate more high-quality international hotel talents.
Strategies for the training of higher vocational hotel management professionals based on the World Skills Competition
Compare the standards of the World Championships and improve the goals of talent training
Compare the standards of the World Championships and clarify the goals of talent training. The World Skills Organization sets up competitive events and describes technical standards based on the situation of international skills development and industry development trends. Therefore, the World Championships are the embodiment of social production needs and industry talent needs.
The examination of the skills of the players in the World Championships is not only aimed at the proficiency or accuracy of a certain technology, but also the examination of the overall comprehensive ability of the restaurant service players, which includes not only basic service skills, but also the ability to evaluate and find problems and needs, and communicate well and effectively with customers.
Docking the content of the competition and reconstructing the professional curriculum system
Compare the content of the World Championships and reconstruct the curriculum system of the relevant courses of the World Championships. For example, the original professional core course "Catering Service and Management" has increased the proportion of basic knowledge of Western food catering, and the level of theoretical knowledge such as Western food catering has been improved. At the same time, increase the proportion of practical training courses and reform the methods of practical training to improve students' comprehensive practical ability in catering services in an orderly manner.
The original professional development courses "Coffee Making Practice", "Spirits and Wine Tasting", etc. Adjusted the teaching content concerning the requirements of the World Championships. At the same time, based on the original curriculum, develop related courses, such as "Western Food Service English", etc., to improve students' catering English serviceability.
Reform the curriculum assessment method based on the scoring criteria
The content and form of curriculum assessment are the keys to testing the effectiveness of curriculum teaching. The scoring rules of the restaurant service competition of the World Skills Competition include objective scoring and subjective scoring, paying attention to the players' service skills, social skills, adaptability, humanistic literacy, etc., and the evaluation criteria are divided into four levels from 0 to 3.
According to the scoring standards of the World Championships, reform the current assessment method of professional courses, break the original assessment method of “professional skills set score”, incorporate students' professional literacy, communication skills, adaptability, psychological quality, and other soft skills into the curriculum evaluation system project, and combine students' hard skills with the evaluation of soft skills to improve the rationality of the curriculum assessment form and the comprehensiveness of the assessment content.
With the help of the World Competition platform, strengthen the construction of teachers
Compare the technical standards of the restaurant service competitions of the World Championships, strengthen the construction of hotel management professional teachers, and ensure the quality of professional training. On the one hand, the professional practical ability and foreign language ability of teachers are improved through the form of enterprise rotation and suspension exercise, professional skills training, etc., and the professional practical teaching ability of teachers is improved, thereby improving the teaching quality of professional courses.
On the other hand, teachers are encouraged to actively transform the relevant results of the World Championships into scientific research results. Encourage teachers to participate in the research on related topics of the World Championships and the preparation of teaching materials, research the problems of the World Championships, and improve teachers' scientific research capabilities. At the same time, it also provides references for later teaching and the World Championships.
Summarize the experience of the World Championships
Update the professional teaching model, actively summarize the competition experience and player training experience of the 45th and 46th World Skills Competitions in Hubei Province and Wuhan City, and combine the training of the World Championships with daily teaching. Relying on the World Championships, update the teaching concept and reform the traditional teaching model of teachers.
Formulate curriculum teaching goals based on the standards of the World Championships, reconstruct the teaching content with the competition content of the World Championships, conduct practical training with the operating procedures of the World Championships, and guide the course assessment with the scoring standards of the World Championships, explore the teaching mode of professional courses, and actively practice and test in daily teaching.
Conclusion
Relying on the World Skills Competition, study the relevant technical documents of the World Competition, and condense and summarize the requirements and standards for the training of skilled talents. At the same time, accurately match the talent needs and standards of industry positions, and integrate them into the corresponding professional job tasks and professional ability analysis, talent training goals, teaching content, teaching mode, evaluation methods, teacher construction, and other links.
That is, the technical requirements, standards, and concepts of the world skills Competition are transformed into professional talent training standards and curriculum construction standards, the competition content of the World Competition is transformed into the teaching content of related courses, the evaluation methods and standards of the World Competition are transformed into the evaluation standards of related courses, the training methods of contestants are transformed into the training methods of skilled talents, the skill requirements of the World Competition are transformed into the goals of teacher training, and the world Competition is transformed into the teaching content of related courses.
The evaluation methods and standards of the World Competition are transformed into the evaluation standards of related courses, the training methods of contestants are transformed into the training methods of skilled talents, and the skill requirements of the World Competition are transformed into the goals of teacher training, The requirements for facilities and equipment are transformed into the goal of the construction of professional training bases, thereby promoting the construction of hotel management majors in vocational colleges and universities and improving the quality of talent training.
Keywords: World Skills Competition; Restaurant Service; Hotel Management; Talent Training; Strategy