摘要
我国烹饪院校的烹饪工艺美术课程教学存在重理论轻实践、教学内容和教学方式陈旧的现象,这影响了烹饪技术创新型人才的培养。烹饪院校应加强创新,改革传统的教学内容和教学方式,培养学生的学习兴趣和创新意识,优化师资结构,强化"双师型"建设,以适应烹饪工艺美术课程教学工作需要。
At colleges of cuisine education, Cooking Techniques Arts as a course gives priority to theory and minor attention to practice, and the teaching content and teaching method are out-of-date, which restrict the cultivation of innovative talents in this field. Schools of cuisine education are supposed to enforce creation, re- form teaching content and teaching method, cultivate interest and creativity among students, optimize teacher composition, and consolidate ＂dual-teacher＂ construction to meet the basic need in Cooking Techniques Arts teaching practice.
出处
《扬州大学烹饪学报》
2010年第2期62-64,共3页
Cuisine Journal of Yangzhou University
关键词
烹饪工艺美术
烹饪美学
双师型
烹饪教育
Cooking Techniques Arts
dual -teacher
cuisine education
cuisine aesthetics
