中餐面点专业人才培养模式探索

On Talent Cultivation Mode among Chinese Baking and Pastry Arts Majors

中餐面点专业教学目前存在着重视学生的技能训练,忽视职业素养教育;重视菜肴品种的传承,忽视成品的创新;课程改革不是很到位等问题。为更好地培养中餐面点专业人才,应实施相关的教学改革:根据市场合理定位人才培养规格,构建"三位一体"的项目课程体系;改进教学方法,构建"1+0.5+1+0.5"的工学结合的人才培养模式;构建发展性学业评价体系;加强师资队伍建设。

There are some problems in the teaching of pastry making speciality which are more attention paid on qualifications than on quality, more on inheritance of established products than on creation of new prod- ucts. The curriculum reform is far from perfect. And corresponding reforms should be implemented in order for better talent cultivation. First, determine the scale of school admittance in accordance with social needs, and build a ＂3 in 1＂ curriculum system. Second, improve teaching methods by constructing a ＂1 ＋ 0. 5 ＋ 1 ＋ 0. 5＂ talent cultivation mode combining work and study. Third, establish an evaluation system of expansibility aca- demic achievement. Fourth, improve the quality of the teaching staff.