Construction and Implementation of the Course “Development and Innovation of Hakka Specialty Foods” in Higher Vocational Food Science Programs

© 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/ )

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Abstract

Hakka specialty foods carry profound Hakka cultural heritage and are an important part of Chinese food culture. Their unique production techniques and flavor characteristics have high development and innovation value. Higher vocational food science programs take cultivating applied and skilled talents for the food industry as their core goal. Constructing the course “Development and Innovation of Hakka Specialty Foods” is not only an important measure to meet the development needs of the Hakka food industry and promote the inheritance of Hakka culture, but also a key path to optimize the curriculum system of higher vocational food science programs and enhance students’ post-competitiveness. Combined with the talent training orientation of higher vocational food science programs, this paper analyzes the feasibility of offering the course “Development and Innovation of Hakka Specialty Foods”, explores the curriculum construction ideas and implementation strategies, and provides practical reference and theoretical support for the characteristic development of higher vocational food science programs and assisting local industrial upgrading.

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