摘要
烹饪专业本科教育以培养适应行业发展需求的应用型人才为目标,但实际效果与目标相去较远,暴露出我国烹饪专业本科教育的诸多问题。多元导师制在我国本科人才培养中已生根发芽并初见成效,借鉴和运用现有本科生多元导师制的人才培养方式,可以有效提高当前烹饪专业本科人才培养的质量。
Applied industrial talents cultivation is the target for the cooking undergraduate education,however,so many unexpected issues exist in the current undergraduate education in respect of practice.The multitutorship system in the undergraduate education is achieved and could be an efficient resolution to cultivate the talents in cooking science at the level of undergraduate education.
作者
陈志炎
孟祥忍
CHEN Zhiyan;MENG Xiangren(School of Tourism and Culinary Science,Yangzhou University,Yangzhou,Jiangsu 225127,China)
出处
《美食研究》
北大核心
2018年第4期60-64,共5页
Journal of Researches on Dietetic Science and Culture
基金
江苏省社会科学基金(17GLD021)
扬州大学高层次人才项目(137011346)
关键词
烹饪教育
多元导师制
烹饪专业
本科人才
培养机制
education of culinary science
multi-tutorship system
culinary specialty
undergraduate talents
training mechanism
