我国中餐从业人员历来文化素质较低，以前很多人并不是很爱上烹饪学校，目前我国的烹饪高等教育现状怎样？本刊记者拨通了四川烹饪高等专科学校的电话，采访了该校党委书记黄维兵教授。记：贵校今年的发展状况如何？黄：我从三个方面谈，一是规模扩大，二是层次增加，三是水平 Chinese food practitioners has always been a low cultural quality, before many people do not really love cooking school, the current status of cooking higher education in China what? The reporter dialed the Sichuan Academy of Culinary telephone, interviewed the school party secretary Professor Huang Weibing. Note: Your school’s development situation this year how? Huang: I talk about three aspects: First, the scale is enlarged; second, the level is increased; the third is the level