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由蒋建基、张怀玉主编,高等教育出版社出版的《烹饪营养与卫生》是中等职业学校烹饪专业的主干课教材,是根据教育部颁布的“中等职业学校烹饪专业课程设置”的教学要求编写的,属于中等职业教育国家规划教材。与原国家规划教材相比,新教材变动较大。经过三年多的使用,我觉得新教材的优点明显,主要有:
The cooking nutrition and hygiene published by Jiang Jianji and Zhang Huaiyu and published by Higher Education Press are the main textbooks for cooking major in secondary vocational schools and are compiled according to the teaching requirements of the curriculum of cooking major for secondary vocational schools promulgated by the Ministry of Education , Belongs to secondary vocational education national planning materials. Compared with the original national planning textbook, the new textbook changes greatly. After more than three years of use, I think the advantages of the new textbooks are obvious. The main ones are: