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中等职业学校职业技能人员的主要培训基地,在相关技能人才的培养过程中尤其注重实训课程,通过实训来加强学生的就业技能,提高学生的竞争力水平,培养出集理论知识和操作技能于一体的能够满足社会需求的现代化人才。但是目前中职学校的人才培养体系并不完善,重理论轻操作,实训课程较少无法培养学生的工作技能,培养出来的人才实际操作能力较差,不能胜任岗位上的工作,很难适应激烈的市场竞争。中职学生在校期间也没有明确的职业生涯规划,所以近些年来,中职学校的就业率很难有实际的突破。因此,本文对新时期中职餐饮实训课的教学进行研究,以期规划处系统的餐饮专业的人才培养体系。
The main training base for vocational and technical personnel in secondary vocational schools, focusing on training courses in the training of relevant skilled personnel, through training to strengthen the employment skills of students to improve the level of students’ competitiveness, to develop a set of theoretical knowledge and operational skills In one of the modern society to meet the needs of professionals. However, at present, the system of talent cultivation in secondary vocational schools is not perfect. The theory of light operation is less than that of practice. Less practical training courses can not cultivate the students’ working skills. The trained personnel have poor practical ability to handle jobs and are difficult to adapt Fierce competition in the market. Secondary vocational school students also did not have a clear career plan during the school, so in recent years, the employment rate of secondary vocational schools is difficult to have a real breakthrough. Therefore, this article studies the teaching of vocational catering training class in the new period, with a view to planning and systematizing catering professional personnel training system.