In order to further study and implement Xi Jinping Thought on Socialism with Chinese Characteristics for a New Era, uphold and carry forward the fine tradition of “from the people and to the people,” and become immersed in the grassroots in order to understand the actual situation of teaching at the front-line, the Open University of China (OUC) held a field research trip with the theme of “going down to the front line and being immersed in the grassroots by forming cooperative pairs.”
On 16 December 2020, a delegation of seven people, including Liu Xianghong, deputy secretary of the Party Committee and secretary of the Discipline Inspection Commission of the OUC, Zhang Luanqiao, director of the Department of Student Affairs and Teacher Development, Sun Fuwan, executive vice president of the OUC School of Marxism, Guo Qingchun, president of the Experimental School, and Liu Ying, vice president of the Experimental School, took a field trip to the Beijing New East Cuisine School study centre of the OUC Experimental School and participated in investigation activities including attending a class and joining in discussions.
The investigators visited the school history museum, training venues, and student dormitories, attended classroom lectures, and engaged in practical training. A seminar to form teacher-student pairs was also held with 20 student representatives of the autumn 2020 hotel management class.
The investigators were impressed by the professional standard of the trainees, the tidy dormitories, and the study centre’s wide array of skills training courses. The investigators attended a front-line class and listened to a scientific and practical course on nutritional catering guidance.
The seminar to form teacher-student pairs had a relaxed and cheerful atmosphere. The student representatives introduced what they had gained from online learning in the OUC, their future career goal, and their academic career planning. They all said that they should “seek truth from knowledge and practice their skills” and study hard to become skilled talents that will satisfy the needs of the country and society. The investigators also answered over a dozen of questions raised by the students, such as how to organise different student activities, how to apply for programmes upgrading them from junior college degree to undergraduate degree, and how to create an effective career plan, so as to effectively meet students' learning needs and address the challenges they face to their growth.
Liu Xianghong praised the student centre’s standardised and quality-oriented school running and education model and talent training orientation integrating social needs. He also praised the diligent, studious, and positive spirit of the students attending the forum and expressed his expectations and good wishes for their future growth and development, hoping that they will make achievements in their studies and be successful in their future work while continuing to carry forward and promote China’s food and drink culture, striving to become leading talents in the industry.
By Cao Shanshan, OUC