| 高职烹饪专业教育的发展 |
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| 引用本文： | 谢毅平.高职烹饪专业教育的发展[J].天津职业院校联合学报,2005,7(2):110-113. |
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| 作者姓名： | 谢毅平 |
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| 作者单位： | 天津青年职业学院,天津市,300191 |
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| 摘 要： | 高等职业烹饪专业教育起步较晚,存在诸多问题,其发展取向是进一步理顺招生渠道,使更多已接受过中等职业教育的学生有再深造的机会;强化实践教学,培养学生的动手能力;建设好校内外实训基地,培养学生适应岗位的能力;改变实习方式,培养学生的创新能力;加强师资队伍建设,提高烹饪理论水平。
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| 关 键 词： | 烹饪发展 新型的烹饪人才模式、烹饪高职教育 |
| 文章编号： | 1009-2498(2005)02-0110-05 |
| 修稿时间： | 2004年4月29日 |
The Development of Higher Professional Education in Cooking |
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| XIE Yi-ping.The Development of Higher Professional Education in Cooking[J].Journal of Tianjin Vocational Institutes,2005,7(2):110-113. |
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| Authors: | XIE Yi-ping |
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| Abstract: | The higher professional education in cooking started a little late and therefore exists a lot of problems. The development direction is to put the recruitment work in good order and offer more opportunities for the students who have studied in middle-professional school to reeducate in the college. It will strengthen the practice teaching, train the operation ability of student, set up the site of training inside or outside school, train students` ability to get used to the post ,change the model of practice for training students' ability ,and enhance the theoretical level of cooking. |
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| Keywords: | the development of cooking new model of the talent of cooking the higher profession education of cooking |
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