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Research on Bilingual Teaching of Chinese Cooking Technology and Practice

Zonghu Tao

Abstract


Chinese food is extensive and profound, with many kinds of dishes and different characteristics. It reflects the diversity of Chinese food culture. With the development and promotion of Chinese culture, Chinese food culture has been welcomed in more and more countries and regions. It is part of the Chinese culture going to the world that needs attention. With the increase of domestic and foreign learners of Chinese cooking, and to improve the international training level of Chinese cooking talents, it is necessary to implement bilingual teaching in Chinese cooking techniques and practical training. This article introduces the target positioning of bilingual teaching in Chinese cooking techniques and practical training, analyzes the problems in bilingual teaching in Chinese cooking techniques and practical training, and explores countermeasures for bilingual teaching in Chinese cooking techniques and practical training.

Keywords


Chinese Cooking Technique; Practical Teaching; Bilingual Teaching

Full Text:

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References


[1] Wang T. Research on bilingual teaching of the course Catering Management and Management in higher vocational colleges. Education Modernization 2018; 5(51): 325-326.

[2] Gao X. Research on the bilingual teaching of undergraduate hotel management major under the goal of international talent cultivation——Take the catering cost control course as an example. Educational Observation 2018; 7(23): 50-51+57.

[3] Zhong Y, Liang Y. Research on the practical application of the bilingual teaching model in the teaching of hotel management specialty——Take the course Catering Service and Management as an example. Talent 2018; (24): 9.

[4] Zhou K. Course design and practice of bilingual teaching based on the BTEC model of the Catering Management course. Journal of Higher Education 2017; (01): 100-101.




DOI: http://dx.doi.org/10.18686/ahe.v4i8.2516

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