当前高职烹饪类教材编写出版现状分析

Status Analysis of Compilation and Publication of Culinary Science Teaching Materials in Higher Vocational Schools

烹饪专业类教材是实践性较强、工艺要求较高的教科书。近年来我国高职烹饪教育快速发展,而相关的教材比较杂乱,深浅不一,内容陈旧,不能满足当前职业教育的需求。高职烹饪类专业教材,应当根据职业教育的培养目标要求,突出烹饪职业教育的实践性、实用性、灵活性特点,强调烹饪教材的理论与实践一体化、典型菜品与制作规范相结合的编写思路,从职业化和市场化出发,强调实用,面向市场。

Tertbooks for culinary science education feature in high practicality and usability. While the higher education of culinary science is developing fast in China, the teaching materials are diverse, outdated, and are in different degrees of difficulty, which does not meet the needs of present vocational education in the new era. Culinary science teaching materials in higher vocational schools should highlight the characteristics of practicality and flexibility based on the vocational training goal. They should focus on the integration of theory and practice, reflect the combination of typical dishes and these teaching materials should be market-oriented and standardized production. Emphasizing practical skills, professional needs-based.