中高职烹饪专业衔接高职阶段课程改革的成功尝试

The Successful Attempt of Cuisine Speciality in Middle Vocational Schools Linking up with Curriculum Reform in Higher Level

中职烹饪专业学生进入高职学习,在江苏已跨入第十个年头,如何做好中高职之间的衔接已成为近几年高职院校研究的重要课题。南京旅游职业学院烹饪专业在人才培养方案的制定和实施中已进行了大胆的尝试,在核心课程的设置中通过多种活动的过程评价与阶段考核的结合,重点放在学生的动手能力、组织策划能力和创新能力方面,与中职学校的课程设置形成了很好的衔接。

It is the lOth year in Jiangsu for cuisine students in secondary vocational schools to enter higher institutions, so the issue of how middle and higher vocational schools should be linked up with has become an important topic for vocational education. Nanjing Institute of Tourism and Hospitality has made bold attempts in formulating and implementing its cuisine programs. In terms of core curriculum setting, process evaluation of va- rious activities is combined with phase assessment, and emphasis is also put on students＇ practical abilities, or- ganization skills and innovation capabilities,which is a well-designed continuation of secondary vocational edu- cation.