Abstract: In the context of“mass entrepreneurship and innovation”, design majors in applied universities urgently need to establish a training system of“professional education + entrepreneurial ability”. As a core course in environmental art design, the teaching of catering space design needs to respond to the new demands of users for scene experience, cultural identity, and technological integration under the trend of consumer upgrading and industry development. This article explores the teaching innovation practice reform and exploration from four aspects: teaching content, teaching process, teaching mode, and course assessment, guided by user needs under the concept of“double innovation”education. It provides methods and paths for cultivating catering space design talents with innovative thinking and practical abilities.

Key words: “Innovation and entrepreneurship”education, User demand, Catering space design, Reform in teaching, Innovative practice, Talent training