Teacher Lin Zhengsheng from the Department of Hospitality Management of STUST recently led his students to participate in the "2023 5th JUST Jingda Cup National Sustainable Baking Aesthetics Gift Box Competition" and performed outstandingly in the college group, winning the gold medal in one fell swoop. STUST's technical and vocational in-depth teaching and students' outstanding daily performance.

【Student Wang Yuzhi from the Department of Hospitality and Tourism of STUST won the gold medal in the "2023 5th JUST Jingda Cup National Sustainable Baking Aesthetics Gift Box Competition". 】

This year's National Sustainable Baking Aesthetics Gift Box Competition takes static room temperature cakes and two handmade biscuit gift boxes as the competition theme. This competition attracted nearly a hundred students from high school vocational and tertiary institutions across the country to participate. Each school was selected in the preliminary round. The elite entered the finals. The contestants were very strong and the competition was fierce. The contestants all tried their best to compete for the Gold Cup with their most exquisite skills.

【Teacher Lin Zhengsheng from the Department of Hospitality and Hospitality Management of STUST led students to participate in the "2023 5th JUST Jingda Cup National Sustainable Baking Aesthetics Gift Box Competition". 】

Student Wang Yuzhi of STUST shined in this competition and won the gold medal in the college group, attracting everyone's attention. Student Wang Yuzhi said that the normal temperature cake this time was based on the theme of Earl Pomelo, with the flavor of tea and fruit. Presented inside a moist cake, the first handmade biscuit is made by blending grapes with white chocolate to create a crispy biscuit with the fragrance of grapes. The second handmade biscuit is a combination of chestnuts and milk chocolate, with rich chocolate. Soft biscuits are handmade biscuits that melt in your mouth. In the souvenir project, classmate Wang Yuzhi not only considered the selection of ingredients, but also incorporated the characteristics of local ingredients into the work to create a unique souvenir product that won the gold medal. Honor.

【The Department of Hospitality Management of STUST in the "2023 5th JUST Jingda Cup National Sustainable Baking Aesthetics Gift Box Competition". 】

In this competition, Wang Yuzhi was highly praised by three judges and stood out, winning the gold medal, demonstrating the technical professionalism and taste innovation ability of the hospitality and tourism department. Ye Jiasheng, director of the Department of Hospitality and Hospitality Management of STUST, said that the Department of Hospitality and Hospitality Management will give students positive encouragement and support before each competition, and always remind them of the importance of teamwork and mutual support. Teacher Lin Zhengsheng will also arrange outside school Baking activities are provided for students to participate in, thereby improving their horizons and practical kitchen skills, so that students can get help from directors and teachers and have the ability to deal with emergencies before encountering the final hurdle.

【The work of Wang Yuzhi, a student from the Department of Hospitality and Tourism of STUST, won the gold medal in the "2023 5th JUST Jingda Cup National Sustainable Baking Aesthetics Gift Box Competition". 】

Cheng-wen Wu, president of STUST, said that in many professional competitions, domestic and foreign competitions have achieved amazing results, which shows that STUST has achieved basic and stable results in cultivating students' professional skills. He hopes that future students from technical and vocational colleges will Professional capabilities can drive industry-level integration forces, connect schools with society, and explore basic social needs through cultural development, so that the talents we cultivate are sufficient for future graduates in terms of learning content, skills, and knowledge. The trend of post-career development creates the future of every student.