高职烹饪与营养专业人才培养的几点思考

Thoughts of cooking and nutrition professionals personnel training in vocational college

烹饪与营养专业之人才培养应以分析就业市场需求为出发点和归属点,以胜任就业岗位为根本和基准,以校企联合、工学结合为有效途径和创新模式,以合力施教、以赛促学为发展手段和质量保证。

Cooking and nutrition professional personnel training should be based on analysis of labor market demand as the starting point and the attribution of points to qualify for the basic and benchmark jobs to Enterprise Coalition,combination of engineering and innovative models for effective ways to work together teaching,learning through racing for the development of tools and quality assurance.