基于产教融合的高职食品类专业改革与实践

Reform and Practice of Higher Vocational Food Specialty Based on the Integration of Production and Education

在新版《职业教育法》实施背景下,摸清产教融合改革的困境,以产业需求为导向,聚焦学生、企业、学校的“三惠三赢”,构建企校“双主体”的协同育人融通创新机制,是助推高职改革发展、提高人才培养质量、增强产业创新驱动力的有效途径。聚焦高职食品类专业产教融合培养模式存在问题,介绍新《职业教育法》实施背景下温州科技职业学院食品类专业在产教协同育人方面的实践探索,并探讨未来深化改革方向,以期为高职院校创新产教融合机制,提升食品专业人才培养水平,服务地方企业提供借鉴。

Under the background of the official implementation of the new version of the“Vocational Education Law”,to find out the dilemma of the reform of the integration of production and education,focus on the“three benefits and three wins”of students,enterprises and schools,and build a“dual main body”synergy between enterprises and schools.Educating people and integrating the innovation mechanism is an effective way to boost the reform and development of higher vocational education,improve the quality of talent training,and enhance the driving force of industrial innovation.Focus on the problems existing in the integrated training mode of production and education for food specialty in higher vocational colleges,introduce the practical exploration of food specialty in Wenzhou Vocational College of Science and Technology in the field of collaborative education between production and education under the background of the implementation of the new“Vocational Education Law”,and discuss the direction of deepening reform in the future,to provide a reference for higher vocational colleges to innovate the integration mechanism of production and education,improve the training level of food professionals,and serve local enterprises.