高职营养师专业课程设置与教学原则研究

A Study of the Curricula and Instructional Principles of Dietitian Majors in Vocational Colleges

高职教育的课程设置要考虑岗位职业能力的需要和对职业岗位变动所具有的适应性和发展性,从实质性就业出发制定完善的教学体系与教学原则。针对"基于工作过程系统化课程改革"研究,初步形成了专业课程开发流程和建设思路。营养师专业根据职业能力和就业岗位来确定学习领域课程,进而设计以专业课程为支撑的营养配餐、食品加工与制作、保健食品销售、食品检验与卫生管理四大教学模块。

The curriculum and introduction of vocational education should consider the requirements of occupational competency as well as its alteration adaptability and expansibility to establish consummate instructional system and principle according to employment reality. It is aimed at the researches of ＂working process based on systematic curriculum revolution＂, forming the specialized courses＇ development and constructional ideas. The Dietitian major institutes courses focusing on vocational ability and job posts and schemes out four teaching modules based on specialized courses： training objectives, including nutritional meal assembly, food processing, sales on health-care food, food inspection and health management.