In April 2018, trainees from Kazakhstan, Australia and other countries studied at the Lanzhou Beef Noodle Vocational Training School managed by Liang Shunjian. (Data map) Photo by Yang Yanmin
Lanzhou, August 26 (Zhang Jing) Mention lanzhou, it is inevitable to talk about "Lanzhou ramen". "The diners saw the ramen chef standing next to the desk and thought it was Lanzhou ramen." Liang Shunjian, who has been engaged in the beef noodle industry for more than 30 years, said that in fact, Lanzhou beef noodles have higher and higher requirements for the comprehensive professionalism of practitioners, and ramen technology is only the most front-end appearance, and behind it is also to know the knowledge of selected ingredients, operation management, and marketing.
Liang Shunjian has been sent out many times to exchange the food culture of Lanzhou beef noodles, and he found that the fast food interpretation that stops at "one clear (soup) two white (radish) three red (spicy seeds) four green (coriander, garlic seedlings) and five yellow (noodles yellow and bright)" will sooner or later become obsolete, but it is a long-term solution to take a long-term view and excavate this century-old pasta culture.
The picture shows the beef noodle students of Lanzhou Resources and Environment Vocational and Technical College taking a modern management practical training course. (Data map) Courtesy of Lanzhou Vocational College of Resources and Environment
Find a long-term solution: start with "a blank piece of paper"
"In the past, most of those engaged in the beef noodle industry had poor economic conditions and learned skills from teachers to earn a living." Liang Shunjian said that because of the low level of apprentices' cognition, the master taught ramen to learn ramen, and he would only learn ramen noodles, and he did not understand anything else. However, if Lanzhou beef noodles want to "go to sea" to break into the world, they must have "cultural people" to deeply cultivate the field and integrate ramen noodles into "full, well-eaten, nutritious, cultural, and art performance forms".
The shortage of beef noodle talents needs to be solved urgently, and Liang Shunjian tried to set up a training course with "a blank piece of paper". The number of participants per term was 15, and the results were unsurprising, and the enrolled students came from all over the country. "The students' cultural level is higher than that of the teachers." He said, I give lectures and students remember; students ask, I remember. At the end of a class, the paper is densely filled with knowledge points.
But sometimes, the students can always ask questions that Liang Shunjian can't think of, so he checks the materials after class and answers the remaining questions before the next lesson... As the paper grew thicker and thicker, the 11th session of the course was also over, and Liang Shunjian sorted out these notes and edited and published the Lanzhou Beef Ramen Treasure Book.
The picture shows the beef noodle students of Lanzhou Resources and Environment Vocational and Technical College practicing in the physical store of the practical training center. (Data map) Courtesy of Lanzhou Vocational College of Resources and Environment
Vocational skills: refining connotations to attract highly educated talents
In 2006, Liang Shunjian founded the Lanzhou Professional and Technical Training Center in China to start professional training in beef noodle skills. Over the years, Liang Shunjian has been committed to training professional and technical personnel of beef noodles, and "disciples" not only spread throughout the country, but also doctoral students, graduate students and other highly educated talents from the United States, Australia, Spain, Italy and other countries and regions.
From a store to an industrial group, from a training course to 4 vocational colleges. Liang Shunjian believes that whether it is called Lanzhou beef noodles or Lanzhou ramen, the title is not important, he only wants to teach more people to understand the century-old beef noodle culture through high-skilled talent training, run their own shops, and then drive more people to employment.
In order to let young people understand this industry and engage in this field, Liang Shunjian constantly goes to the campus to teach the "first lesson of the school year", encourages and guides the majority of young students to firmly establish the spirit of loving their jobs and dedicating themselves to their work, striving to be a first-class model worker, and encouraging them to strive to grow into talents.
Nowadays, relying on the vocational skills colleges in Gansu Province, Lanzhou Beef Ramen Vocational Training School and Talent Training Base, Lanzhou Beef Noodles has realized the combination of production and education, school-enterprise combination, providing skills training for practitioners, and doing a good job in national vocational qualification certification services from many aspects such as beef noodle production standards and ramen technician technical levels, and has carried out more than 100,000 vocational skills training.
Skill Master Studio: Cultivate more highly skilled talents
As the leader of the Gansu Provincial Skill Master Studio, Liang Shunjian also concurrently served as the deputy dean of Xinglong Lanzhou Beef Ramen International Business School of Lanzhou Resources and Environment Vocational and Technical College. The Gansu Provincial Department of Human Resources and Social Security has continuously improved the social and political status of high-skilled talents by actively guiding technical colleges and universities to hire leaders of skill master studios as technical guidance teachers and specially appointed professors, promoted school-enterprise cooperation and school-school cooperation, and promoted the construction of a "double-teacher" teacher team.
Shi Yongbin, director of the Vocational Capacity Building Division of the Gansu Provincial Department of Human Resources and Social Security, said that improving the status of technical and skilled personnel and caring for technical and skilled personnel is their political task, especially for gansu, which is facing an economically underdeveloped economy, insufficient ecological environment to attract talents, and a relatively obvious brain drain.
Shi Yongbin said that in combination with the actual situation in Gansu, the first in the country to arrange the deployment of party members and cadres at or above the department level to contact and serve 35 national-level and 81 provincial-level skill master studios (of which 32 are double-listed), requiring them to provide door-to-door service for skill master studios every six months, follow up on the implementation of policies every quarter, build a inheritance platform every year, and carry out special publicity activities once a year.
The significance of this move by the Gansu Provincial Department of Human Resources and Social Security is to contact the leader of the service skill master studio, timely send the national policy to the hands of high-skilled talents, understand the operation of the master of skill studio, solve the practical difficulties of the master studio, support the construction of the master studio, accelerate the construction of the master studio of skill, and accelerate the construction of the master studio of skill, the home of innovative talent and the home of skill inheritance, and cultivate more high-skilled talents. (End)
Source: China News Network