摘要
为了提高学生的实践动手能力,适应食品企业对技能型人才的需求,从课程设置、师资队伍和校企合作等方面进行了食品专业人才培养模式改革的探索,取得了良好的效果。
In order to improve the students＇ practical ability to meet the demand for food companies skilled personnel, this paper researches food professional＇s talent cultivation mode on setting course,teachers and school- enterprise cooperation the study has a good results.
出处
《农产品加工》
2016年第9期68-70,共3页
Farm Products Processing
关键词
食品专业
人才培养
高职院校
food professional
talent cultivation
higher vocational colleges
