摘要
高职烹饪工艺与营养专业人才培养研究已成为餐饮管理与服务类教学改革研究的焦点问题。本文就高职教育烹饪工艺与营养专业的定位、人才培养、教学等诸方面分析,将对专业存在的问题进行分析,提出解决的措施及教学方法改革方面的建议。
Professional Training research of vocational cooking techniques and nutrition specialty has become the focus of catering management and service teaching reform. This paper analyzes the position, personnel training, teaching and other aspects of vocational education cooking techniques and nutrition specialty, analyzes the problems in this specialty and proposes measures and suggestions of teaching methods reform.
出处
《价值工程》
2014年第9期215-217,共3页
Value Engineering
关键词
高职教育
烹饪工艺与营养
教学分析
vocational education
cooking techniques and nutrition
teaching analysis
