对不同层次烹饪专业课程结构的分析

On Curriculum Structure of Culinary Programs at Different Levels

以调查的60多所不同层次的烹饪专业培养方案为依据,文章提出了中职烹饪专业、高职烹饪专业和本科烹饪师范专业现行整合的基本课程计划。对不同层次烹饪专业课程结构进行系统分析,其中包括对课程结构与培养目标对应情况的分析;各类课程必修课与选修课的课时比较分析;公共课、专业基础课和专业课所占总课时比重的比较分析;理论课时与实践课时的比较分析。基于现行烹饪专业课程结构分析发现其本质问题是与职业教育规律存在着差距,提出烹饪专业应按照"工作过程系统化"的课程范式进行课程开发。

Based on the investigation of more than 60 different levels of cooking professional training programs, this paper gives the basic curriculum plans for secondary education, associate degree education and degree ed- ucation. The paper also conducts a systematic analysis of the curricular structures for cooking programs on dif- ferent levels, including the relation between curriculum structure and training objectives, class hour compari- son between required courses and elective courses, the proportion of public courses, specialized basic courses and specialized courses, and the distribution of theoretical study and practice. Based on the analysis of curric- ulum structure of current culinary majors, it is found that the essential problem is its discrepancy with the rules of vocational education. Therefore, it is suggested that the cooking courses should be developed according to the course paradigm of systematic working process.