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本文以职业学校烹饪专业为研究对象,以职业技能为导向对烹任专业的教学体系进行改革和尝试,探讨“以市场需求为目标,由此拟定烹饪专业学生的知识、能力、素质结构,围绕职业技能和应用能力的培养来建立课程结构体系和培训体系”的烹饪专业培养体系,使烹饪专业由普通专科教育模式转化为职业教育模式,从而提高烹饪专业的办学效益和效果。
In this paper, the vocational school culinary specialty as the research object, with vocational skills as the guidance of the cooking profession teaching system reform and try to explore "the market demand as the goal, thus formulating the culinary majors knowledge, ability, quality structure, Focusing on the cultivation of vocational skills and applied abilities, a curriculum system and training system of culinary specialty is established so that the culinary specialty can be transformed from ordinary college education mode to vocational education mode so as to improve the efficiency and effectiveness of cooking major.