摘要
新时代教育评价改革对高校师资队伍的人才评价提出了更高要求。当前我国高等院校本科层次烹饪专业师资队伍人才评价存在诸多问题,CDIO理念作为一种以能力为本位的创新型教育培养理念与模式,对高校烹饪师资队伍人才评价改革具有较强的适切性和指导性。通过文献资料法,从分类评价、过程评价、表现评价、多元评价四个维度具体分析人才评价改进方法,提出了“333”组合测评指标体系和“一体两翼多支点”的综合指标评价体系,希冀为高校烹饪专业师资队伍人才评价改革提供参考和借鉴。
The reform of education evaluation in the new era has put forward new and higher requirements for the reform of talent evaluation for college teaching staff.At present,there are many problems in the talent evaluation of culinary major teaching staff at the undergraduate level in China’s colleges and universities.CDIO concept as a competency-based innovative education and training concept and model,has strong appropriateness and guiding significance for the reform of talent evaluation of culinary major teaching staff in colleges and universities.Through the literature review,the improvement methods of talent evaluation were analyzed from four dimensions of classified evaluation,process evaluation,performance evaluation and multiple evaluation,and the“333”combination evaluation index system,“one body,two wings and multiple fulcrum”comprehensive index evaluation system was proposed.
作者
房侃
查永军
FANG Kan;ZHA Yongjun(Party Committee Office,Yangzhou University,Yangzhou,Jiangsu 225009,China;College of Educational Science,Yangzhou University,Yangzhou,Jiangsu 225009,China)
出处
《美食研究》
北大核心
2023年第3期49-56,共8页
Journal of Researches on Dietetic Science and Culture
基金
江苏高校哲学社会科学研究项目(2021SJA1971)。
关键词
CDIO理念
高等院校
烹饪专业
师资队伍
人才评价
CDIO concept
institutions of higher learning
major in cooking
teaching staff
talent evaluation
