谈烹饪高职教育的目标定位及教学运作

烹饪学在高等职业教育中是一门新型学科。烹饪高职教育应形成一个与社会主义市场经济体制和科技发展相适应的、具有中国特色的人才培养模式,培养一批行业急需的应用型、技能型、管理型人才。在烹饪教学中,应注重训练学生的动手能力及培养学生的科学思维方法,使烹饪专业的教学计划、教学方法、教学内容、教学管理都显现其特色。

The Fixation of the Target and Place for Higher Vocational Education of Cuisine and Its Teaching Operation

Higher vocational education of cuisine is a new branch of learning and has its own personnel cultivation pattern which is suited to the socialist marketing economy system and the development of science and technology. The educated people must be qualified with Chinese characteristics and possess applicable quality with due technical and management ability. In culinary teaching attention should be paid to the training of the students' practical skills and the cultivation of their mode of scientific thinking. Cuisine specialty training characteri stics ought to manifest itself in many fields, such as teaching plan, teaching methods, teaching contents, teaching administration and so on.