摘要
随着社会主义市场经济的不断发展和完善,烹饪岗位定向教育模式已逐渐失去原有优势,缺乏市场竞争力。这就要求我们必须对课程体系、教学模式进行改革,按照新的人才培养方案,整合各门学科的知识点,因材施教,寓教于乐,这样,培养出来的人才才是合格品,才能受到社会和用人单位的欢迎。烹饪专业课程改革首先应进行社会调研,其次要重新构建人才培养方案,再者就是根据人才培养方案,重新构建烹饪专业课程体系。
With the development and perfection of socialist market, position - oriented culinary education is losing its strength for the lack of market competitiveness. This requires innovation of curriculum system, teaching model, talent training program, integration of knowledge points, student - based teaching practices, and education through entertainment, which may well make the graduates qualified and popular with the society and the employing unit. In culinary education reforms, social investigation should be undertaken first, secondly the reconstruction of talent training program, and is followed by the rebuilding of the curriculum system.
出处
《扬州大学烹饪学报》
2009年第1期61-64,共4页
Cuisine Journal of Yangzhou University
基金
江苏省教育厅高校基金资助项目(07SJB810001)
关键词
烹饪专业
课改
人才培养
cuisine specialty
curriculum reform
talent cultivation
