摘要
烹饪专业是以提升学生的职业技能以及综合素质为目标而开设的技能型学科,因此,烹饪专业教学工作要将学生技能培养作为根本目标,拓展学生对于知识的认知,培养良好的专业素质,从而更好地满足社会发展的需要。本文分析了烹饪专业学生职业能力相关概念以及具体的内容,并系统阐述了有效提升学生综合文化素养、实践能力以及创新能力的策略。
The culinary profession is a skill-based subject aiming at improving students’professional skills and comprehensive quality.Therefore,the culinary professional teaching work should take students’skills training as the fundamental goal,expand students’cognition of knowledge,and cultivate a good professional quality to better meet the needs of social development.This paper systematically analyzes the concept and content of the professional ability of culinary students,and systematically expounds how to effectively improve students’comprehensive cultural literacy,practical ability and innovative ability.
作者
刘云强
Liu Yunqiang(Chongqing Yuzhong Vocational Education Center,Chongqing 400010,China)
出处
《现代食品》
2019年第7期40-42,共3页
Modern Food
关键词
烹饪专业
职业能力
培养
Culinary profession
Professional ability
Training
