| 高职烹饪专业培养目标的偏差与矫正 |
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| 引用本文： | 陈永清. 高职烹饪专业培养目标的偏差与矫正[J]. 四川烹饪高等专科学校学报, 2011, 0(5): 74-76 |
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| 作者姓名： | 陈永清 |
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| 作者单位： | 浙江商业职业技术学院,浙江杭州,310014 |
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| 摘 要： | 烹饪高等职业教育走过的十余年历程表明,烹饪高职教育在学生素质培养和技能培育中存在着重技能轻素质的倾向;存在着高职烹饪专业教师普遍缺乏企业经历、技术操作能力薄弱等缺陷。因此,正确理解烹饪高职教育办学内涵,以提高教学质量为核心,探索与企业合作办学模式,显得尤为重要。
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| 关 键 词： | 烹饪 高职 偏差 培养模式 |
Deviation of Current Cuisine Curriculum Setup in Vocational Colleges and its Correction |
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| CHEN Yong-qing. Deviation of Current Cuisine Curriculum Setup in Vocational Colleges and its Correction[J]. , 2011, 0(5): 74-76 |
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| Authors: | CHEN Yong-qing |
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| Affiliation: | CHEN Yong-qing ( Zhejiang Vocational College of Commerce, Hangzhou 310014, Zhejiang, China) |
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| Abstract: | The over-lO-year history o! lalglaer vocational euucauon ~nuw~ uiaL ,- skill than professional ethnics. Besides, most cuisine teachers lack in enterprise experience and are relatively weak in operation ability. This paper expounds the objectives of higher vocational education, and points out that the teaching quality is the core of such education. The different modes of cooperation with businesses are also explored. |
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| Keywords: | cuisine higher vocational education deviation training modes |
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