Innovative Research on Collaborative Education Mechanisms Between Second and First Classrooms: Study of Culinary and Food Science Students

Against the backdrop of higher education reform in the new era, effectively integrating professional instruction in the formal classroom with practical activities in the informal classroom to achieve collaborative education has become a critical issue for enhancing the quality of talent cultivation in higher education. Taking culinary and food science students as a case study, this paper analyzes the disconnect between formal and informal education from the dual perspectives of part-time counselors and full-time faculty. It explores the construction of an innovative collaborative education mechanism characterized by “three-dimensional linkage and four-dimensional integration.” Through deep integration across four dimensions—curriculum content, faculty resources, evaluation systems, and management platforms—the mechanism aims to organically combine theoretical instruction with practical application, offering a replicable collaborative education pathway for applied undergraduate institutions.