以6S规范提升烹饪职业素质

Thought on Promoting Culinary Professional Quality by Conforming to 6S Standard

目前烹饪实训教学中存在的普遍问题不是技能教学问题,而是学生行为习惯不规范的问题。在烹饪实训教学中如何根据市场需求、企业需要以及技能大赛的新要求引入6S规范,即整理(SEIRI)、整顿(SEITON)、清扫(SEISO)、清洁(SEIKETSU)、素养(SHITSUKE)、安全(SECURITY),对于培养学生的素质,提高学生的规范意识具有极其重要的意义。必须根据市场调研、职业素质分析(研讨会),有选择地吸收采用,把职业素质要求转化为课程,逐步被学生内化为行为规范。实施6S规范还要编制评价表、进行过程性评价、重视示范激励作用、持之以恒。

Problems in culinary teaching practice don＇t prevail in technology training but in regulating students ＂behaviors and habits. How to introduce 6s standard （ SEIRI ; SEITON ; SEISO ; SEIKETSU ; SHITSUKE and SECURITY） in light of market, business and proficiency contest requirements are of great significance in cultivating students＂ quality and promoting students＇professional ethnics. Market research, profession quality analysis, optional take - in and transformation from quality requirements to course setting may help students to internalize the standard. Appraisal table, procedural evaluation and demonstration and incentive mechanism are of importance to the implementation of the standard.