高职食品类学生“训研创”一体化实践教学体系的构建

The Construction of the Higher Vocational ＂Training, Research ＆ Innovation＂ Integra College Food Major Students＇ ted Practical Teaching System

高职食品类学生“训研创”一体化实践教学体系培养模式，即结合食品类人才培养特点，设置认知实习、基础能力训练、专业技能训练和综合实践等四方面的实训平台，通过改革实践课程体系、开放部分教学实验设备、组建多元化大学生创新团队、构建产学研实践平台，培养学生的科研能力和创新创业意识，全面提升学生的专业能力和就业创业的能力。

The integrated practical teaching system of food related majors in vocational colleges include the training on operation, research and innovation. In consideration of the special needs of the training of food related talents, we have established four training platforms including cognition practice, basic ability training, professional skill training and comprehensive practice. By reforming the system of practical course, allowing students to have access to part of teaching and experimental equipment, building diversified studentsiinnovation teams, establishing practical platform for production, learning and research, we try to train the studentsiresearch abilities and cultivate their innovation and career consciousness, as well as comprehensively improve the studentsiprofessional ability and employment competitiveness and career making ability.