| 培养技能型人才为目标的烹饪专业办学模式探讨 |
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| 引用本文： | 王全在,李雯.培养技能型人才为目标的烹饪专业办学模式探讨[J].扬州大学烹饪学报,2005,22(3):12-14. |
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| 作者姓名： | 王全在 李雯 |
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| 作者单位： | 内蒙古财经学院,旅游管理系,内蒙古,呼和浩特,010051 |
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| 摘 要： | 作为实践性和技能性突出的烹饪专业,如何培养出大批既有高度理论知识又有较强实践动手能力的烹饪专业人才,是设有烹饪专业高等院校关注的热点问题.探讨一条全新的、完整的、科学的以培养技能型人才为目标的烹饪人才培养模式是烹饪专业教育面临的一个重大课题.
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| 关 键 词： | 烹饪教育 办学模式 教学研究 |
| 文章编号： | 1009-4717（2005）03-0012-03 |
| 收稿时间： | 2005-03-04 |
Discussion on the Mode for Running a Culinary Specialty with the Aim to Cultivate Personnel of Technical Ability |
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| WANG Quan-zai,LI Wen.Discussion on the Mode for Running a Culinary Specialty with the Aim to Cultivate Personnel of Technical Ability[J].Cuisine Journal of Yangzhou University,2005,22(3):12-14. |
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| Authors: | WANG Quan-zai LI Wen |
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| Abstract: | As to a culinary specialty typical in practicality and technical ability, a commonly concerned popular problem by all higher educational institutions offering culinary specialty is how to cultivate a large number of cuisine talents who not only possess high theoretical knowledge, but also grasp stronger practical skills.An important question for study facing culinary education is to discuss and find out a completely new comprehensive and scientific training mode the purpose of which is to cultivate personnel of skillful type. |
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| Keywords: | culinary education mode for running a school teaching research |
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