摘要
当前《餐饮服务与管理》存在着理论教学与实训锻炼脱节、教学手段单一、缺乏实训真实场景及平台、考核内容滞后、评价主体单一等问题,教学效果不佳,餐饮人才培养质量与企业需求矛盾较为突出。以校企合作理念为指导,从校企专业核心课程共建、协同育人的角度出发,探究了校企课程共建的实施策略和方法,构建了"两双三共"课程共建体系,提升了学生的专业技能水平和职业能力,助力了高端型技能型人才的培养。
There are some problems in Catering Service and Management,such as the disconnection between theoretical teaching and practical training,the singleness of teaching means,the lack of real practical training scenes and platforms,the lagging of assessment content and the singleness of evaluation subjects,the teaching effect is not good,so the contradiction between the quality of catering personnel training and the needs of enterprises is more prominent.This paper is guided by the concept of school-enterprise cooperation,viewed on the point of co-construction of core courses for school-enterprise majors and collaborative education,explored the implementation strategies and methods of school-enterprise curriculum co-construction,constructed the course co-construction system of"two double three jointly",it improves students’professional skill level and professional ability,helps to cultivate high-end skilled talents.
作者
王艳丽
姜海涛
WANG Yan-li;JIANG Hai-tao(Vocational and Technical College of Inner Mongolia Agricultural University,Baotou Inner Mongolia 014109,China)
出处
《科技视界》
2019年第34期188-190,共3页
Science & Technology Vision
基金
2018年度内蒙古自治区教育科学研究“十三五”规划课题“基于校企合作的“餐饮服务与管理”课程开发研究”（NZJGH2018156）
关键词
校企合作
课程改革
餐饮服务与管理
“两双三共”课程共建体系
School-Enterprise Cooperation
Curriculum Reform
Catering Service and Management
The course co construction system of"two double three jointly"
