ARTICLE
Volume 8,Issue 7
11 February 2026
Research on the Construction and Practice of the Vocational College Hakka Cuisine Curriculum System Under the STEM Education Concept
Ganhong Chen ,
Jingxian Yang ,
Pingping Luo ,
Mingzhi Liu ,
Weirun Liang
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1
Guangdong Meizhou Vocational and Technical College, Meizhou 514011, Guangdong, China,
erd 2026 , 8(1), 194–200;
https://doi.org/10.26689/erd.v8i1.13848
© 2026 by the Authors. Licensee Whioce Publishing, Singapore. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution 4.0 International License ( https://creativecommons.org/licenses/by/4.0/ )
Abstract
Against the dual background of the high-quality development of vocational education and the inheritance and innovation of culture, this paper addresses issues such as outdated curriculum concepts, fragmented content, and a single teaching model. Based on STEM education, it proposes strategies including reconstructing curriculum objectives, integrating curriculum content, innovating teaching models, and optimizing evaluation systems. These strategies aim to promote the transformation and upgrading of the catering industry, the inheritance and innovation of cooking skills, and the cultivation of innovative thinking and practical abilities among culinary students, thereby enhancing the construction effect of the vocational college Hakka cuisine curriculum system.
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