摘要
根据整体论的原理,文章结合烹饪专业五年制高职学生的实际情况和行业对学生的具体要求,提出要通过稳定专业思想、拓展专业学习、实施素质教育、深化评价方式改革等举措,培养出高素质的餐饮服务类专业人才。
Based on holism,this paper takes into consideration the characteristics of the five-year program for cuisine students at vocational colleges and the requirements of the cuisine industry for the students,and suggests such measures as stabilizing the core,extending professional knowledge,stressing competence and promoting the evaluation system to provide the industry with qualified professionals.
基金
江苏联合职业技术学院项目"基于‘整体论’的高等职业教育课程模块化开发实践研究"的阶段性成果
项目编号:A/2010/09/004
关键词
整体论
烹饪专业
五年制高职
培养模式
holism
degree program of cuisine
five-year degree program
teaching mode
