Author(s)

Jingruo Tian ¹

Affiliation(s)

¹ Department of Nutrition and Cuisine, Shandong College of Tourism and Hospitality, Jinan, China

Corresponding Author

Jingruo Tian

ABSTRACT

Against the backdrop of the deepening digital-intelligent transformation of the catering industry, new competency requirements have emerged for culinary professionals. Traditional teaching models, which focus primarily on skill-based training, are increasingly inadequate to meet the practical demands of intelligent kitchens, digitalized operations, and standardized production. Based on the development trends of the catering industry and the practical application of smart catering technologies, this study systematically analyzes the evolving competency requirements for culinary professionals. In response, an optimized curriculum framework is proposed, emphasizing modular progression, industry-education integration, and intelligence-driven instruction. This research aims to provide both theoretical support and practical guidance for aligning culinary education with the talent demands of the smart catering era.

KEYWORDS

Digital-intelligent Transformation of the Catering Industry; Culinary Talent Development; Curriculum System Reform

CITE THIS PAPER

Jingruo Tian, Exploring the Development of Competencies and Curriculum Reform for Culinary Majors in the Context of the Catering Industry's Digital-Intelligent Transformation. Advances in Educational Technology and Psychology (2025) Vol. 9: 124-130. DOI: http://dx.doi.org/10.23977/aetp.2025.090618.

REFERENCES

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Sponsors, Associates, and Links

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• Curriculum and Teaching Methodology
  
  
• Transactions on Comparative Education
  
  
• Applied & Educational Psychology
  
  
• Advances in Vocational and Technical Education
  
  
• Adult and Higher Education