论烹饪工艺与营养专业顶岗实习质量控制关键环节

Discussion about the key link of quality control in cooking technology and nutrition professional internships

烹饪专业特别强调动手能力的培养,顶岗实习是提高学生技能最有效的途径。本文主要从前馈、现场和反馈三个关键环节,阐述对烹饪专业的顶岗实习进行系统、细致和深入的控制与管理,介绍了院系、实习指导老师、岗位师傅在对烹饪专业顶岗实习质量控制的具体方法与措施。

Professional cooling especially lays emphasis on performing ability and the post internships project can provide chances for students to upgrade their performing ability in a highly effective way.This article focuses on the three major links in cooking： feedforward,the scene and feedback.It elaborates how to take control of the culinary professional internship system profoundly,meanwhile,it introduces specific methods to do well in quality control of the culinary professional internship that are stressed by post masters and faculty professionals and internship instructors.