摘要
本文根据食品质量与安全专业"以产代训,产教一体"的专业内涵和职业定位,建立基于学生餐厅为食品加工载体的"以产代训,产教一体"的课程教学模式,构建以食品质量鉴定与评价为主体的人才培养课程体系,为培养和塑造食品质量与安全专业学生的核心能力提供有力保障。
Based on the professional connotation and professional orientation of the specialty of food quality and safety,this paper establishes the curriculum teaching mode of“s ubstituting production for training,integrating production with teaching”based on the student restaurant as the carrier of food processing,constructs the talent training curriculum system with food quality appraisal and evaluation as the main body and provide a strong guarantee for training and shaping the core competence of students majoring in food quality and safety.
作者
韩天龙
彭荣珍
刘晓兰
Han Tianlong;Peng Rongzhen;Liu Xiaolan(Nanyao College,Guangdong Jiangmen Chinese Medical College,Jiangmen 529000,China)
出处
《现代食品》
2020年第6期121-122,共2页
Modern Food
关键词
食品质量
安全
以产代训
产教一体
Food quality
Safety
Production instead of training
Integration of production and education
