In recent years, with the gradual change of people's educational concept, the importance of vocational education has been recognized by more and more people. Cooking education is an important branch of vocational education, but cooking teaching is very different from other vocational skills teaching. It pays more attention to the teaching of skills and ideas. Only by being meticulous, attentive and meticulous in technology can you become a truly qualified chef. For this reason, in cooking teaching, modern classroom teaching methods can not completely replace the traditional mentoring teaching.

First, the traditional mentoring teaching and its advantages and disadvantages

As a teaching form, mentoring has been passed down and developed in China for thousands of years. Its main teaching form is that teachers lead students to study, work and live. In this process, teachers' skills and ideas can be passed on to students step by step. Students can also learn the corresponding skills better and faster, and work smoothly. Through continuous development, the mentoring system has gradually evolved into a cultural concept in China. The mentoring relationship is also a mentoring relationship, which is more intimate than the general teacher-student relationship.

Mentoring system can spread for thousands of years mainly because this system has the advantages that other teaching models can't replace, which are embodied in the following aspects.

First, the traditional mentoring teaching has low requirements for students' cultural knowledge. Although teachers usually evaluate a student's qualifications, this is not the only criterion for enrollment. In other words, under the mentoring teaching mode, even if the knowledge level of cultural theory can not meet the requirements, there is a chance to end the high-level technical education. It can be seen that the basic concept of traditional mentoring teaching method is basically consistent with the educational concept of higher vocational colleges in China, which can provide learning opportunities for students with relatively weak theoretical knowledge.

Secondly, the mentoring system has a long history. In the teaching process, in order to develop and inherit their skills, teachers often have to pay more energy and efforts than ordinary teachers. Moreover, under the mentoring teaching mode, the relationship between teachers and students is mostly close, and the contact in daily life and study is also frequent. As long as students are willing to work harder, study hard and practice seriously, they can master skills and methods and appreciate the subtlety of cooking in a shorter time. Cooking is both a technology and an art. China has a vast territory, diverse cuisines and varied cooking techniques. After continuous development, although people have summarized the cooking skills and techniques into a simple theory, all kinds of unexpected situations that may be encountered in the practice process will affect the taste, taste and appearance of food. Therefore, theory alone is obviously not enough. Cooking learners can only experience theoretical knowledge and cooking under the guidance of experienced teachers.

However, from a dialectical point of view, although the mentoring system has been inherited for a long time, there are also some disadvantages in the process of continuous development, especially in the process of continuous development of modern teaching system and teaching theory, which are constantly amplified and highlighted.

First of all, judging from the current situation of cooking teaching in higher vocational colleges, in recent years, more and more people are learning to enter the cooking major, and the number of learners is also increasing. However, under the traditional mentoring system, an experienced teacher will not give a wide range of lectures, so only a few students can get the seats of "Master Apprentice". In this state, the competition among students is fierce, and even some vicious competition problems may appear, which runs counter to the requirements of talent character under the modern educational concept.

Secondly, under the traditional mentoring education mode, apprentices usually have to obey the master's ideas absolutely, and can master the essence of cooking skills in a short time. However, this idea of obedience will make it difficult for students to create and innovate their own uniqueness, and cooking skills will also be difficult to develop in the process of continuous innovation. It can be seen that the traditional mentoring system itself is a teaching method, which has advantages and disadvantages. In order to realize the long-term development of the mentoring system and continuously improve the level of cooking teaching, we must make full use of our strengths and avoid our weaknesses, and make a reasonable sublation of the traditional mentoring system.

Second, the effective application of traditional mentoring system in cooking teaching.

First of all, the continuous application of the traditional apprenticeship system in the modern cooking teaching system should first highlight the problems such as insufficient strength of famous teachers and fierce competition among students in higher vocational technical schools. Therefore, schools should actively innovate teaching forms and try to provide each student with corresponding opportunities to learn from teachers. In the traditional mentoring teaching process, the mentoring system is mostly one-to-one mode. The current reality is that the number of teachers is too small. Usually there are only 7-8 masters in a major, and there are about 50-60 students in each major. So each teacher basically has to lead at least five students at the same time. At present, many higher vocational colleges have made tentative efforts in this regard. There are three common ways. One is that the school takes the lead and cooperates with major hotels to arrange students' internships. In this process, students can choose their own master's degree according to their own specialties and preferences. In this process, students can not only learn from the master, but also get some compensation through their work in the hotel. Although the salary is not high, students can actually learn practical cooking skills in this process and lay a good foundation for future employment. The other is that students spontaneously follow the master for practical study, which usually takes up a lot of rest time for students. This mentoring mode is hard, but the learning effect is good. At present, some schools have realized the advantages of this method, so they will give students some financial subsidies. At present, there is also a more common way, that is, first use classroom teaching to teach, and then organize students' cooking assessment and competition, from which outstanding students are selected to follow the famous teachers for assessment. However, this method has great disadvantages. In order to avoid vicious competition, the evaluation process must be open, fair and transparent.

Secondly, in the modern mentoring system, the words and deeds of the master will have a great influence on the students. Therefore, in the mentoring system, what matters is not only the master's cooking skills, but also the master's character, words and deeds. Only teachers with high moral character can cultivate excellent students. Therefore, in the process of hiring a cooking teacher, the school should not only take fame and skills as the recruitment criteria, but only have excellent moral character and exquisite cooking skills can it become a qualified master. In the development of the traditional mentoring system, many people will have the idea of "teaching students and starving teachers", so many teachers will have reservations in the teaching process. It is impossible for a master to teach wholeheartedly, so many students master cooking unilaterally, which directly leads to the lack of cooking skills. Under the modern mentoring mode, cooking teachers should gradually change this concept, realize the significance of mentoring teaching in inheriting Chinese food civilization, and pay attention to strengthening guidance to students instead of imparting blunt skills. In addition, although many chefs are skilled, they are not good at oral expression and are afraid of delaying students' study, so they will have the psychology of "unwilling to bring" and students will also have the psychology of "unwilling to follow", which is easy to lose good learning opportunities. Under the modern mentoring management system, the master should change his own thinking, lead students to participate in cooking practice, and let students constantly improve their cooking skills in the process of practice. In practice, provide students with help and guidance in cooking skills. In this process, the master's behavior and language will also convey the values and basic concepts of cooking skills to the land. In this process, students can not only learn skills, but also learn a spirit and understand the inheritance of civilization. Therefore, in order to improve learning efficiency, teachers not only need to improve their ability and change their thinking. Apprentices should also ask more, learn more and do more. Be polite to the master and ask questions carefully if you don't understand. You can't muddle along. Only by learning every technique repeatedly can we show respect for the master's teaching and cooking.

In addition, under the mentoring teaching mode, the contact between mentoring and mentoring is frequent, which can be taught not only during normal teaching hours, but also privately. Therefore, both master and apprentice should shoulder their own responsibilities. A master should not only impart skills, but also communicate with students in language, pay more attention to students' lives and thoughts, make them realize the responsibility of an excellent chef, and establish a sense of pride and love. Students should also listen to the guidance of the master with an open mind and respect the teacher. But in the process of following the guidance, students should also have their own thinking and innovation. Only in this way can they constantly innovate new cooking skills, improve their cooking level and better inherit China's cooking career.

Third, the conclusion

To sum up, this paper analyzes the application of tutorial system in modern cooking teaching, and finds that tutorial system can better combine theory with practice. At the same time, under this teaching system, the skills and morality of the master are passed on to the apprentice through actions, which shows that this educational model conforms to the concept of vocational education reform advocated by the state. Therefore, the relevant teaching staff must constantly try and work hard to improve the shortcomings and deficiencies in the traditional mentoring system, so as to continuously improve the level of cooking teaching in China.

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