摘要
文章对国内外课程开发模式的历史沿革进行梳理,辨析国外课程开发模式三明治、双元制等模式的典型特征,归纳国内烹饪专业课程开发模式所经历的四个典型阶段;提出基于工作过程系统化烹饪专业的课程开发,要明晰学科体系与行动体系的区别、工作过程、行动领域、学习领域与学习情境等基本理论。
This paper presents the historical evolution of curriculum development model at home and abroad, analyzes the typical characteristics of foreign curriculum development model like sandwich model and dual system model, and summarizes the four typical stages experienced by the curriculum development model of domestic culinary program. Based on the analysis, this paper puts forward the method of curriculum development based on the systematized working process, and holds that it is necessary to clarify the basic theories, such as the distinction between the disciplinary system and the action system, working process, action field, learning areas, and learning situations.
出处
《顺德职业技术学院学报》
2017年第3期33-37,共5页
Journal of Shunde Polytechnic
关键词
烹饪专业
高职教育
工作过程系统化
课程开发背景
基本理论
culinary program
higher vocational education
systematized working process
curriculum development background
fundamental theory
