Abstract: With the development of higher education, the number of undergraduate students majoring in cooking has been increasing year by year, which has put forward higher requirements for practical courses in culinary undergraduate studies. At present, there are still imperfections in the design of undergraduate practical courses in cooking, which urgently need to be optimized through teaching reform. This article takes the culinary and nutritional education major at Yangzhou University as an example, and explores the significance of reforming the practical teaching of undergraduate culinary courses from the perspective of industry education integration. Starting from curriculum design, optimizing the construction of“dual teacher”teams, deepening school enterprise cooperation, and improving the evaluation mechanism of practical teaching, it provides reference for the exploration and practice of talent cultivation models in culinary specialty.

Key words: Integration of industry and education, Culinary higher education, Practical teaching, Talent cultivation, Teaching mode, Undergraduate