摘要
随着社会所需人才的不断变化,高职教育为了培养更适合社会需求的人才,培养方案也在不断更新之中。在高职"工学结合"模式下就烹饪工艺和营养专业人才培养方案的调整进行了探讨。
With the ever-changing of society＇s talent market, higher vocational education in order to cultivate more talents for social needs, talents＇ training plans are constantly updated. In the higher vocational education model of ＂combination of engineering＂, the talents＇ training plan for cooking techniques and nutritional is made adjustments.
出处
《廊坊师范学院学报（自然科学版）》
2008年第6期100-101,共2页
Journal of Langfang Normal University(Natural Science Edition)
基金
湖北省教育厅课题(2007B172)
关键词
烹饪工艺和营养专业
人才培养方案
the major of cooking techniques and nutritional
the talents＇ training plan
