摘要
烹饪职业化教育中,以多层级工学交替、培养典型岗位核心能力为导向的人才培养模式旨在为社会培养出具有团队意识、创新意识,符合地方经济发展的烹饪职业化人才,开展校企合作作为一种协同创新模式,也是烹饪教育职业化的发展趋势,通过对烹饪人才进行基础专业能力训练、加专业特色方向培养、加社会能力方法培养的工学交替课程实施,通过校企联动、资源共享、以企业为教育基地、实现教学合一,推进烹饪职业化专业人才校企协同的模式建设,从而为地方经济发展作贡献。
In culinary vocational education,the model of cultivating talents with multi-level engineering and training the core competence of typical positions aims to cultivate professional talents in cooking with team consciousness,innovation consciousness,and local economic development,and carry out cooperation between schools and enterprises as a collaborative innovation model.It is also the development trend of the professionalization of cooking education.He implements the alternation of engineering courses for culinary talents through basic professional ability training,professional specialty training,and social ability training.Through school-enterprise linkage,resource sharing,using enterprises as education bases,and realizing the unity of teaching,the construction of a model of cooperation between schools and enterprises for professional cooking professionals will be promoted,thus contributing to the local economic development.
作者
王飞
张艳
WangFei;ZhangYan(Hunan Commercial Technician Institute,Zhuzhou412000,China)
出处
《现代食品》
2018年第8期38-40,共3页
Modern Food
关键词
烹饪教育
职业化
校企合作
协同培养
Cooking education
Professionalization
School-enterprise cooperation
Collaborative culture
