摘要
创新创业教育体系的构建是烹饪本科教育改革创新的重要突破点,在教育实践中,项目制的实施很好地解决了教学和实践“两张皮”的问题。通过项目“导师制”酝酿、校内实践摸索、校外实习打磨,最后在毕业实习及就业中落地,完成了一次创新的全流程探索,同时也为创业项目打好了良好的基础,增加了创业成功率,是教学实践改革的有益尝试。
The rapid development of the catering industry has brought unprecedented opportunities for the professional development of cooking and nutrition education. The construction of the innovation and entrepreneurship education system is an important breakthrough in the reform and innovation of culinary undergraduate education. In educational practice, the introduction of projects helps bring closer together teaching and practice. Conceived in the project “tutorial system”, explored in campus practice, polished in off-campus practice, the projects are carried out in graduation practice and lead to gainful employment. With that, an innovative whole process comes to an end. At the same time, it helps lay a good foundation for entrepreneurial projects and increases the success rate. It is a worthwhile teaching practice reform.
作者
谭志国
TAN Zhiguo(Hubei University of Economics,Wuhan 430205,Hubei,China)
出处
《四川旅游学院学报》
2022年第6期1-5,共5页
Journal of Sichuan Tourism University
基金
四川省社会科学重点研究基地——川菜发展研究中心项目“土家族自治地方饮食教育体系构建研究”,项目编号:CC21G11
湖北经济学院校级教学研究项目“以项目制为驱动的烹饪营养与教育专业创新创业教育体系建构”,项目编号:2018020。
关键词
项目制
烹饪本科
创新
创业
project system
undergraduates majoring in cooking
innovation
entrepreneurship
