摘要
为解决中高职培养目标衔接不明晰、专业课程内容重复、交叉等问题,本文从三二分段中高职衔接入手,以市场为导向,开展岗位群及工作任务的相关调研,分析出本专业中职学段的职业基础能力、职业核心能力和职业拓展能力,从而明确培养目标,并构建相对应的课程体系,以增强与对接高职院校的人才培养衔接度,提升中职中餐烹饪与营养膳食专业学生的培养质量。
In order to solve the problems of unclear connection between secondary vocational education and higher vocational education training objectives,duplication and overlap of professional curriculum content,this article starts from the“3+2”education system of secondary vocational education and higher vocational education,and is market-oriented to develop job groups and work Task-related investigations and analysis of the professional basic abilities,vocational core abilities and vocational development abilities of the secondary vocational education section of this major,so as to clarify the training goals,and build a corresponding curriculum system to strengthen and connect with higher vocational education institutions The convergence of talent training will improve the quality of training students majoring in Chinese cuisine and nutritional diet in secondary vocational education..
作者
吴子逸
WU Ziyi(Zhuhai First Vocational School,Zhuhai 519000,China)
出处
《现代食品》
2020年第24期86-91,共6页
Modern Food
关键词
三二分段
烹饪专业
中职学段
课程体系
”3+2”education system
cooking major
secondary vocational school
curriculum system
