中职烹饪专业毕业生培养质量评价与提升对策——基于用人单位的实证调查

On Countermeasures for the Evaluation and Improvement of Cultivation Quality of Graduates in Secondary Vocational Cuisine Major: An Empirical Survey on Employers

本文基于用人单位的实证调查,深入分析了中职烹饪专业毕业生培养质量状况及存在问题。研究表明,用人单位对中职烹饪专业毕业生总体评价基本满意,但依旧存在着中职烹饪教育教学与社会需求错位突兀、毕业生职业素养较低及毕业生专业知识和业务能力有待提高等问题,本文就进一步提升中职烹饪专业毕业生培养质量提出了具体对策。

Based on an empirical study on employers, this paper deeply analyzes the cultivation quality of graduates and the existing problems in secondary vocational cuisine major. Employers are generally satisfied with secondary vocational cuisine graduates, but there are some problems, such as the disconnection between secondary vocational cuisine education and social demands, graduates＇ poor professional quality, and graduates＇ poor professional knowledge and abilities. This paper mainly proposes some specific countermeasures to further improve the cultivation quality of graduates in secondary vocational cuisine major.