| 浅论烹饪专业学生职业素养的培养 |
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| 引用本文： | 庞杰.浅论烹饪专业学生职业素养的培养[J].四川烹饪高等专科学校学报,2009(3):61-62. |
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| 作者姓名： | 庞杰 |
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| 作者单位： | 攀枝花市经贸旅游学校,四川,攀枝花617026 |
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| 摘 要： | 21世纪的餐饮市场要求烹饪专业学生有较高的职业素养。良好的职业素养是烹饪行业、学生就业及学生个体发展的需要。学校用"三个规范"教育,外塑学生良好职业形象;技能和文化两手抓,内塑气质;重视学生全面素质,同时重视创新精神和稳定的心理素质的培养,以便适应市场的需求,提高学生的就业水平。
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| 关 键 词： | 烹饪 教育 职业素养 |
A Brief Discussion on the Cultivation of Vocational Quality for Cuisine Graduates |
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| Authors: | PANG Jie |
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| Affiliation: | PANG Jie ( Panzhihua Economic and Tourism School, Panzhihua 617026, Sichuan, China) |
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| Abstract: | In the 21st century,cuisine market requires students from cuisine specialty to have high professional qualities. Good professional quality is a necessary requirement for getting a job and personal development. In order to adapt to market and improve the working abilities of students,＂ Three Standards＂ should be used to shape students＇ professional image, focusing on skills and knowledge to generate characters and paying more attention to fostering innovation and mentality. |
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| Keywords: | cuisine education vocational quality |
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