高职烹饪专业现代学徒制实践探索——以辽宁现代服务职业技术学院为例

The Exploration and Practice of Modern Apprenticeship in Higher Vocational Cuisine Major

根据教育部关于开展学徒制试点工作的要求,辽宁现代服务职业技术学院烹饪工艺与营养专业凭借师徒传承的传统优势,借鉴国内外现代学徒制经验,结合专业特点和自身发展基础,进行了现代学徒制的实践探索。烹饪工艺与营养专业通过四个"双元对接",确立现代学徒模式,实施"五个创新"举措,逐步推进现代学徒制实施进程,开展"六项教学改革",保障现代学徒制实施效果的实践过程,为专业建设开拓了新的思路。

According to the requirements for conducting apprenticeship pilot work of Education Ministry, Cuisine and Nutrition Department in Liaoning Vocational Technical College of Modern Service conducted the practice and exploration of modern apprenticeship,which depends on advantage of traditional apprenticeship, draws on domestic and international experlence of modern apprenticeship, and combines characteristics of its own major with its development foundation. Cuisine and nutrition major determines modern apprenticeship through four dual dockings, carries out five innovational measures to propel the progress of modern apprenticeship gradually and develops six teaching reforms to guarantee the practice of modern apprenticeship,and expands new thinking for major construction.