烹饪工艺综合性、设计性实验教学初探

现行的烹饪工艺实验教学基本上是演示性实验教学,不能适应现代餐饮业的快速发展,培养烹饪创新人才.烹饪工艺实验教学中增加综合性、设计性实验比例,完善实验体系;以学生为主体,根据烹饪相关学科知识、餐饮市场的需求和学生的专业发展方向,实施综合性、设计性实验,能提高学生的烹饪工艺综合技术能力和创新能力.

Probe into the Comprehensive and Designable Experimental Teaching for Culinary Technology

The present culinary technological experimental teaching is a kind of demonstrative experimentation on the whole. By doing so it is difficult for modern catering industry to suit the need of its rapid development and cultivate innovative personnel. Increasing the proportion of comprehensive and designable experiments in the culinary technological experimental teaching, and making experimental system perfect will enable the enhancement of students' culinary technological comprehensive skills and innovative ability. But putting comprehensive and designable experiments into effect should be done in accordance with relevant culinary knowledge, the needs of catering market and the developing orientation of students' majors. As we practise such a kind of experimentation, students should be regarded as the main body.