摘要
以哈尔滨商业大学旅游烹饪学院烹饪与营养教育专业本科生毕业论文存在科研性不足这一问题为例,阐述了该专业原教学模式存在的主要问题。提出了建立校企资源协同共享平台、建立创新开放式实验室管理体制、建立有效的激励机制、从多方面引导本科生参与科研的改进措施,并对预期成果作出思考,为完善科教融合的学术学位研究生培养模式和高端复合人才的培养提供参考。
Taking the cuisine and nutrition education major of Harbin University of Commerce,College of Tourism and Cuisine as an example,this paper expounds the main problems existing. It puts forward some improvement measures,such as establishing a platform for resource collaboration and sharing between schools and enterprises,establishing an innovative and open laboratory management system,establishing an effective incentive mechanism,and guiding undergraduates to participate in scientific research from various aspects. It also makes some reflections on the expected results,which can provide reference for improving the training mode of academic degree postgraduates and high-end compound talents.
作者
孙莹
关丽娜
苗榕芯
SUN Ying;GUAN Li-na;MIAO Rong-xin(Harbin University of Commerce,College of Tourism and Cuisine,Harbin 150076,China)
出处
《黑龙江科学》
2019年第9期10-11,15,共3页
Heilongjiang Science
基金
哈尔滨商业大学博士科研启动项目(15RW19)
哈尔滨商业大学创新人才项目(2016QN060)
黑龙江省高等教育教学改革项目(SJGY20180248)
