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中职烹饪专业是烹饪理论与技能教育的初级阶段,在教育目标的定位、教学计划的制订、教学方法的运用、教学内容的安排等方面,都应该认真调研,科学决策,体现特色,才能为社会培养合格的高技能人才,从而保持中职烹饪专业的生命力。
Secondary vocational cooking is the primary stage of cooking theory and skills education, and should be carefully investigated, scientifically decided, characteristic, and competent in the setting of educational goals, the formulation of teaching plans, the application of teaching methods and the arrangement of teaching contents Society to train qualified high-skilled personnel, so as to maintain the vitality of secondary vocational education.