摘要
岗位能力是现代学徒制模式的核心,是决定培养成效的关键要素。现代学徒制模式下的食品专业岗位分为初始职业岗位和发展职业岗位,总体要求为满足食品制造行业一线生产、质量管理岗位的需要,学生具备创新精神、实践能力和可持续发展能力。校企双方应围绕现代学徒制学生岗位能力需求,针对性增设"管理学""设备点检管理"等扩展性课程,加强校企双方师资队伍的培训机制,开展典型案例剖析和"导师制"的项目技术研究方式,提高学生岗位能力,培养学生创新能力。
Post ability is the core of the modern apprenticeship model and a key element in determining the effectiveness of training.Under the modern apprenticeship model,food professional posts are divided into initial and developing professional positions.The overall requirements are that students have the spirit of innovation,practical ability and sustainable development ability in order to meet the needs of first-line production and quality management posts in food manufacturing industry.Both schools and enterprises should focus on the post needs of modern apprenticeship,add expansive course such as "management science" and "equipment inspection management",strengthen the training mechanism between the school and enterprise teachers,carry out typical case analysis and project technology research methods of "tutorial system",improve post competence and cultivate students′ innovative ability.
作者
陈海强
梁钻好
余铭
陈劲云
Chen Haiqiang;Liang Zuanhao;Yu Ming;Chen Jinyun(Yangjiang Polytechnic College,Yangjiang 529566,Guangdong;Guangdong Strong Group Co.Ltd.,Yangjiang 529566,Guangdong,China)
出处
《高等农业教育》
2019年第5期111-113,共3页
Higher Agricultural Education
基金
2017年广东省高职教育农业类专业教学指导委员会教学改革项目:涉农高职院校“现代学徒制”人才培养模式探索(YNYJZW2017YB05)
阳江职业技术学院2017年度院级科研教改项目(重点项目):基于现代学徒制下的高职食品专业学生创新能力培养探索与实践(2017jgzd03)
关键词
现代学徒制
食品专业
岗位能力
培养途径
modern apprenticeship
food majors
post ability
training model
