浅议厨艺人考评职业化

A Discussion on the Assessment Professionalization for Students of Cuisine Specialty

高职烹饪专业教育现状不容乐观。改革既有的人才培养模式,推进具有职业特征的项目教学,依据职业资格标准,融职业意识、职业道德、职业技能等于烹饪教育教学的全过程,既能培育学生自主、合作、探究性学习之精神,又能培养学生组织、协调能力和抗挫能力。职业素养培育必须建立科学合理、操作性较强的职业素养考评体系,且在实践中要进一步调整、完善。

Though results, it still cannot the educational practice of fully meet the demands of higher vocational colleges the business due to the have yielded sustainable outdated teaching ideas, teaching modes and assessment methods. Reforming the talent training mode, promoting the project teaching with vocational features, following the professional qualification standard, and integrating the professional awareness, ethics and skills into the whole process of culinary education can not only cultivate the students＇ independent, cooperative and exploratory learning abilities, but also cultivate their organizing, coordinating and anti-frustration abilities. The cultivation of professional attainment must be established on the scientific, rational and operable assessment system with further development in practice.