| 关于新形势下高职烹饪教育的改革 |
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| 引用本文： | 周凤翠. 关于新形势下高职烹饪教育的改革[J]. 重庆科技学院学报(社会科学版), 2005, 0(4): 100-101,104 |
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| 作者姓名： | 周凤翠 |
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| 作者单位： | 无锡商业职业技术学院,无锡,214063 |
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| 摘 要： | 在全球经济一体化迅速发展的新形势下,我国高职烹饪教育应有国际化意识,积极开展国际化的教育交流与合作,同时积极改进人才培养模式,加强师资队伍建设,加强学生动手能力与创新能力培养.
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| 关 键 词： | 高职烹饪教育 培养目标 教学改革 |
| 文章编号： | 1673-1999（2005）04-0100-02 |
| 收稿时间： | 2005-07-02 |
| 修稿时间： | 2005-07-02 |
On the Reform of Cuisine Teaching in Vocational College under the New Situation |
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| ZHOU Feng-cui. On the Reform of Cuisine Teaching in Vocational College under the New Situation[J]. JOURNAL OF CHONGQING UNIVERSITY OF SCEENCE AND TECHNOLOGY, 2005, 0(4): 100-101,104 |
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| Authors: | ZHOU Feng-cui |
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| Affiliation: | Wuxi Commerce and Vocational Technology College, Wuxi 214153, China |
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| Abstract: | Under the new situation that economy globalization is developing rapidly,the teaching of cuisine in Chinese vocational college should have a sense of globalization.The international communication and cooperation in this field along with the reform of talent-cultivating modes should be done actively.The construction of the teaching staff and the training of student's ability to do practical work and to make innovations need to be strengthened. |
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| Keywords: | cuisine teaching in vocational college. cultivation objective teaching reform |
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