摘要
职业教育的目的是培养高素质高技能型人才,专业课程教学要培养具备解决实际问题能力的学生,与传统课堂相比,以工作过程为导向的课程改革更符合这方面的要求,而教师是确保课程改革成功的关键,课程的重新设计对教师会提出新的要求。本文结合酒店专业的《餐饮服务与管理》课程,探讨如何实现对该课程进行基于工作过程的课程设计,以及专业教师应如何应对。
The aim of vocational education is to cultivate talent both with high level technology and character, the major courses should teach students the key compenents to fix acutal problems. Compared with traditional class, the reform of major course based on working procedure is more suitable for students. The teachers are playing an important role in this reform procedure, so new requirements occurs during the redesign of this major course. In this article, we take < Food and Beverage S ervice and Management> as an example to discuss how to design this course, and how teachers to react to the new requirments under this new situation.
关键词
工作过程
课程设计
餐饮服务与管理
Working procedure
course design
Food and Beverage Service and Management
