The Electrical Equipment Operation and Control major in vocational schools is mainly aimed at vocational school students or other social individuals who want to learn the electrical equipment operation and control major. However, in the process of education and teaching, due to the relatively weak knowledge foundation of the teaching subjects and limited understanding of professional prospects and future development, the learning process is relatively difficult. Therefore, it is necessary for vocational school teachers to actively adopt more diverse methods in the teaching process of electrical equipment operation and control, and to use these teaching methods to enhance the spirit of model workers Integrating the spirit of labor and craftsmanship into teaching.

3D printing technology is an emerging technology in recent years, which can achieve rapid display of objects through the feeding method. It has been widely used in various industrial sectors. Higher vocational and technical colleges are one of the important ways to cultivate higher technical personnel from various industries. They must keep up with the pace of educational reform and introduce 3D printing technology into corresponding classrooms. Under the guidance of the course "Fundamentals of Mechanical Design", this article utilizes 3D printing technology to apply common PRO/E to products, achieving various motion mechanisms, making the originally monotonous classroom teaching lively and allowing students to immediately showcase their creativity.

This study will explore the direct and indirect impacts of collaborative governance innovation on organizational value creation in higher vocational education in China in the context of the digital era. This paper employs a mixed research methodology to construct and validate a model of the relationship between collaborative governance, digital competence, value chain restructuring, and value creation. This study first adopted an exploratory sequential design. In the qualitative interviews, 15 experts from education, business, and other related fields were used as respondents to explore accurate variable factors and determine the value of the research framework. The quantitative research used structural equation analysis to analyze 979 valid online questionnaires. Finally, the rationality of the research results was verified through case studies.  The findings are clear: collaborative governance significantly positively impacts value creation, indirectly affecting organizational value creation through value chain restructuring. Furthermore, digital capabilities significantly contribute to the value chain restructuring process. This paper provides a theoretical basis and practical guidance for higher vocational education organizations to improve their governance and innovation capabilities.

With the gradual acceleration of China's adaptation to the global environment, the country's demand for English talents is growing. In recent years, with the continuous innovation of the education system, English education in higher vocational colleges is also undergoing optimization and innovation. Language and literature are closely related. English language and literature education in higher vocational colleges aims to cultivate high-quality talents who can flexibly use English language and literature for communication. It can be seen that teachers in higher vocational colleges need to focus on cultivating students' application ability of English language and literature in the teaching process. By analyzing the current situation of English language and literature teaching in higher vocational colleges, this paper expounds its significance and puts forward corresponding countermeasures, hoping to promote the development and progress of English language and literature education in higher vocational colleges.

Currently, there is a significant gap between the training objectives and the actual situation of electromechanical talents in higher vocational colleges. Many teachers in electromechanical departments do not meet the required qualifications and are unable to adapt to the developments of the new era. The talent training mode is insufficiently comprehensive, and the criteria for talent assessment are not unified. In response to these issues, it is necessary to promptly change the mindset, innovate educational ideas, focus on the present while planning for the future, clarify training objectives, adopt a dual education model that integrates production and education, strengthen the faculty, utilize their potential, and improve the overall educational quality to provide guarantees for talent development.

The research explores academia and industry experts’ viewpoints regarding the innovative progression of Virtual Reality (VR)-based safety tools customized for technical and vocational education training (TVET) within commercial kitchen contexts. Developing a VR-based safety tools holistic framework is crucial in identifying constructs to mitigate the risks prevalent in commercial kitchens, encompassing physical, chemical, biological, ergonomic, and psychosocial hazards workers encounter. Introducing VR-based safety training represents a proactive strategy to bolster education and training standards, especially given the historically limited attention directed toward workers’ physical and mental well-being in this sector. This study pursues a primary objective: validating a framework for VR-based kitchen safety within TVET’s hospitality programs. In addition to on-site observations, the research conducted semi-structured interviews with 16 participants, including safety training coordinators, food service coordinators, and IT experts. Participants supplemented qualitative insights by completing a 7-Likert scale survey. Utilizing the Fuzzy Delphi technique, seven constructs were delineated. The validation process underscored three pivotal constructs essential for the VR safety framework’s development: VR kitchen design, interactive applications, and hazard identification. These findings significantly affect the hospitality industry’s safety standards and training methodologies within commercial kitchen environments.