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烹饪教育工作者应加强对学生理论知识的教学,细化烹饪专业知识,分解各科的理论知识,培养其主动性,引导学生去了解和认识烹饪原料、加工、烹技、器具、性质、方式方法等。以生动的课堂内容、丰富的课件制作、高标准高质量的模拟量化教育训练,巩固学生的优势。在烹调技术基础的学习上提高烹饪专业学生的综合素质,结合烹饪原料知识、营养卫生、烹饪原料加工技术、烹调技术等专业知识的理论,使学生掌握各方面的专业知识,适应行业的发展要求。
Culinary education workers should strengthen the teaching of students’ theoretical knowledge, refine the cooking professional knowledge, break down the theoretical knowledge of various subjects, cultivate their initiative, and guide students to understand and understand the cooking ingredients, processing, cooking, utensils, nature, ways Method and so on. To lively classroom content, rich courseware production, high standards of high quality analog quantitative education and training, to consolidate the advantages of students. To improve the comprehensive quality of cooking majors based on the learning of cooking techniques and to combine the knowledge of cooking raw materials, nutrition and sanitation, cooking raw material processing technology and cooking technology, to enable students to master various aspects of professional knowledge and adapt to the development requirements of the industry .