基于双导师制下的高职烹饪毕业设计改革

On Dual Tutorial System-based Reform of Graduation Design for Cooking Program in Vocational Colleges

毕业设计课程教学在烹饪工艺与营养专业的人才培养过程中有重要的作用。目前高等院校毕业用论文方式已经显示不出本专业的技术技能的特点,通过双师导学全面指导学生完成毕业设计,设计内容突出相关职业岗位的关键能力和课程的教学要求,岗位贴近度高、专业贴近度高、技能高。通过宴会设计项目考核烹饪专业学生的能力,使通过考核的学生成为具备行业酒店认同的高素质、高技能、实用性的专业人才。

Graduation Design Course plays a key role in talent training of Cooking Process and Nutrition Pro- gram. Graduation thesis fails to present the characteristics of technical skills. Dual tutorial system-based instruction of students in their graduation design contributes to design contents highlighting the key related jobs ability and teaching requirements, seamlessly close to the practical posts. Assessment of cooking program students＇ performance via banquet design project qualifies them with high quality and high technical skills acknowledged by hotel industry.