By Xu Xiangbo, Gao Liang, Sichuan Tourism University

From December 14 to 19, the 11th Guangzhou/Hong Kong/Macau/Chengdu Youth Skills Competition was held in Guangzhou, Hong Kong, Macau and Chengdu at the same time. Unlike previous competitions, the players and referees no longer gathered in the host city to compete in one place; instead, the competitionwasheld simultaneously in Guangzhou, Hong Kong, Macau and Chengdu and broadcast via live streaming. Gao Liang, a young teacher of the School of Culinary Science, and Du Zihan, a Western Pastry Arts-major student who entered school in 2018, won the first and second prizes of the competition respectively.

The competition was hosted by the Chengdu Human Resources and Social Security Bureau and the Sugar Art/Dessert Contest was organized by the School of Culinary Science of our SCTU. Professor Zhong Zhihui, Teacher Xu Xiangbo and the Secretary-General of Sichuan Bakery Industry Association Xue Minle were invited as experts to be responsible for the formulation and implementation of technical documents of the contest. Venues and live streaming network support were provided by the Cooking and Food Laboratory Management Center and the Information Center of SCTU.

Themed by “StrengthenVocational Skills to Empower the Future”, adhering to the fine tradition of “develop a global vision andgear to international standards” of the Competition, in line with the development idea of “promotingtalenttraining and improvement by competition” and in the spirit of “being consummate craftsmen of the nation for the inheritance of skills”, this Competition thoroughly carried forward the spirit of the important instructions of General-Secretary Xi Jinping on strengthening the construction of skilled talent teams, aiming at stimulatingmore workers, especially the younger generation, to improve their skills, and foster more highly skilled workers and craftsmen in a bid to achieve the goal of fully building a modern socialist country.

This large-scale regional vocational skills exchange activity has provided young people, referees, experts and colleges in related industries in the four places with valuable opportunities for communication and exchanges, giving practical guidance for the construction of the cooking curriculum of SCTU.