On October 28, the School of Culinary and Hotel Management at Shanghai Zhongqiao Vocational and Technical University (SHZQU) held its First Modern Apprenticeship Ceremony in the University Library’s Academic Hall. Under the theme “Honoring Culinary Traditions, Igniting the Spirit of Craftsmanship,” the event celebrated the passing on of skills, dedication, and values central to vocational education.
The ceremony brought together master chefs, industry mentors, university leaders, and faculty and students to witness this milestone moment of inheritance and growth.
In his opening remarks, Dean Zhou Xiaoyan emphasized that the modern apprenticeship model is a hallmark of SHZQU’s educational innovation — blending the wisdom of traditional mentorship with contemporary teaching. She encouraged students to learn not only the craft but also the spirit of the profession: “Sharpen your hard skills in the kitchen, and nurture your soft skills in service and management.”
During the ceremony, students bowed to their mentors, offered tea, and received words of guidance — a modern continuation of age-old traditions that honor respect, virtue, and mastery. These heartfelt rituals symbolized a deep commitment to learning, discipline, and professional excellence.
This year, 24 industry mentors and 72 students were formally paired as masters and apprentices. The mentors include award-winning chefs, restaurant executives, and hospitality professionals from leading establishments across Shanghai’s culinary and service industries.
Professor Cao Yuping noted that the apprenticeship ceremony embodies both cultural heritage and forward-looking education. “Strengthening the modern apprenticeship system is key to advancing high-quality vocational education,” he said. Through its ‘one student, one mentor’ model and dual-mentor system, SHZQU aims to cultivate skilled, ethical, and industry-ready professionals.
The event not only marked a new beginning for the apprentices but also reflected SHZQU’s ongoing efforts to bridge classroom learning with real-world practice. By deepening cooperation between academia and industry, the university continues to nurture talent that grows with — and drives — the future of China’s hospitality and culinary sectors.
