中国饮食文化是高职院校酒店管理专业的必修课程,对培养学生的职业能力和人文素质具有不可忽视的作用,但目前该课程在课程定位、教学手段、考核方式、教材建设等方面都存在一些问题。为了突出职业能力的培养,必须优化该课程内容、加强理论研究、改革教学方法与手段、建设优秀教材。 Chinese food culture is a compulsory course of hotel management major in higher vocational colleges. It plays an important role in cultivating students’ professional ability and humanistic qualities. At present, however, this course exists in terms of curriculum orientation, teaching methods, assessment methods, teaching material construction and so on some problems. In order to highlight the cultivation of vocational ability, we must optimize the course content, strengthen theoretical research, reform teaching methods and means, and build excellent teaching materials.