The college has 260 faculty members, including 22 national culinary masters, 56 special lecturers and more than 4,000 students all the year round. The college has a strong faculty, with a team of professional teachers with senior chefs and technicians as the backbone. The skills and knowledge are combined to complement each other. The teaching management of the college is scientific and reasonable, and the student management and training mode combining "semi-militarization" and "human culture" is implemented. In the aspect of teaching management, the advanced "dual" management mode is adopted: the integrated education of "skills+quality" is implemented, on the one hand, the cultivation of students' skills is emphasized, and more opportunities for learning and practice are provided for students; On the other hand, we should attach importance to students' comprehensive quality education, regularly carry out professional education, safety education, school discipline education and students' military training, morning exercises and dormitory interior training, actively organize colorful campus cultural activities, constantly create civilized classes, civilized dormitories, civilized societies and civilized students as pacesetters, and train students to become high-quality compound talents to meet the needs of society.
The college implements "skills+education" education for some majors such as two-year gold medal chefs and two-year elite chefs, with double guarantees. All students who have graduated from high school and obtained the same academic qualifications will be admitted through the national unified entrance examination, and qualified graduates who have completed the credits according to the regulations will be enrolled in a junior college with the approval of the college and will be awarded a nationally recognized junior college diploma; Students who have graduated from junior high school and their equivalent qualifications, students who have completed the teaching plan of secondary vocational schools and reached the graduation standards, are admitted to secondary vocational schools free of charge with the approval of the school, and are awarded the diploma of secondary vocational schools recognized by the state. Skills+education, employment double insurance.
26 years' efforts to create a new mode of cooking education in China; 26 years of hard work, casting a famous brand of cooking education in China; 26 years' glorious course, building China cooking education aircraft carrier. Over the past 26 years, Anhui New Oriental has inherited and carried forward the profound Chinese cuisine culture, integrated the essences of China cuisines such as Anhui cuisine, Shandong cuisine, Sichuan cuisine, Hunan cuisine, Guangdong cuisine, Huaiyang cuisine, Fujian cuisine, Zhejiang cuisine, etc. Adhering to the school-running purpose of gathering world-famous dishes and cultivating elite chefs, Anhui New Oriental has successively trained and delivered more than 700,000 outstanding culinary talents for the society. German, American, Canadian, Indonesian and other vocational education experts led a delegation to study in Anhui New Oriental successively, and recognized and spoke highly of the great achievements of vocational education in new oriental cooking.
Looking back, glory and dreams are together; Looking ahead, opportunities and challenges coexist. Anhui New Oriental people will keep in mind the mission of "promoting education to serve the country and benefiting the people through industry" with a sense of responsibility of the times and historical mission, continue to carry forward the enterprise spirit of "unity, pragmatism, pioneering and dedication", work hand in hand, inherit and carry forward Chinese cooking culture, and unswervingly write a more brilliant tomorrow for China cooking education! Make unremitting efforts to run the best vocational education in China!