| 职业院校中餐烹饪人才培养模式改革探讨 |
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| 引用本文： | 王蓓. 职业院校中餐烹饪人才培养模式改革探讨[J]. 四川烹饪高等专科学校学报, 2012, 0(4): 64-67 |
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| 作者姓名： | 王蓓 |
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| 作者单位： | 江苏省扬州商务高等职业学校,江苏扬州,225127 |
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| 摘 要： | 餐饮业的快速发展对从业人员"量和质"都提出了新要求。文章结合餐饮企业的需求,客观分析了烹饪专业学生存在的问题,阐述人才培养目标、人才培养模式、课程体系建设、课程改革实施、教学团队打造等几方面改革的思路与举措。
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| 关 键 词： | 烹饪专业 人才培养 模式改革 |
Discussion on Chinese Cuisine Talents Training Mode Reform in Vocational Colleges |
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| WANG Bei. Discussion on Chinese Cuisine Talents Training Mode Reform in Vocational Colleges[J]. , 2012, 0(4): 64-67 |
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| Authors: | WANG Bei |
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| Affiliation: | WANG Bei (Yangzhou Higher Vocational School of Commerce, Yangzhou 225127 ,Jiangsu, China) |
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| Abstract: | There comes up with new demand for the quantity and quality of the employees with the rapid devel- opment of catering industry. Combined with the needs of catering business, this paper Objectively analyzes the problems about the students of cuisine major, and elaborates the ideas and approaches of reform in the following aspects ： training objective, training mode, construction of curriculum system, implementation of curriculum re- form and building of teaching team. |
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| Keywords: | cuisine major talents training mode reform |
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