浅谈烹饪文化与高职教育烹饪教学改革——以玉林师范学院职业技术学院烹饪工艺与营养专业为例

Culinary Culture and Culinary Teaching Reform on Vocational Education——Take Vocational and Technical College Cooking Techniques and Nutrition Professionals Major of Yulin Normal University as an Example

以玉林师范学院职业技术学院烹饪工艺与营养专业为例,结合中国烹饪产业中的文化精神与内在联系,围绕学科发展与课程建设的发展目标,探讨高等职业教育烹饪教学改革的措施,旨在提高高职烹饪教育的质量.

Taking the Cooking Techniques and Nutrition Professionals Major of Yulin Normal University as an example, combing with Chinese cooking cultural spirit and its inner link, and based on the goals of subject development and course construction, this paper discusses the reforming measures for culinary teaching to improve the quality of vocational culinary education.