Exploration on the Integration Model of “Post–Course–Competition– Certificate” in Culinary Major under the “1+X” Certificate System: Taking Cantonese Cuisine and Cantonese Dimsum Vocational Skill Level Certificates as Examples

This paper focuses on the vocational skill level certificates of Cantonese cuisine and Cantonese dimsum. Firstly, it deeply analyzes the core concept of the “1+X” certificate system, and then explores the importance of integrating “post practice, course teaching, skill competition, and certificate certification” in the culinary major under this system. Finally, the paper proposes a series of effective strategies and approaches to achieve this integration model, providing new ideas and directions for the education and career development of culinary major.