不同层次烹饪专业培养目标分析

Analysis of professional cooking training scheme at different levels

通过调查国内60多所不同层次院校的烹饪专业培养方案,对中职烹饪、高职烹饪及本科烹饪师范专业的培养方向定位和专业素养能力进行详尽的数据分析,进而得出结论:无论中职、高职还是本科,烹饪专业技能的习得是核心概念。中职烹饪专业属于"功能性"学习,旨在培养餐饮企业厨房岗位菜点制作的一线技能型人才;高职烹饪专业属于"方案性"学习,旨在培养餐饮企业厨房岗位菜点制作、厨房管理的高级技能型人才;本科烹饪师范专业属于"设计性"学习,要具备三性,即"技能性、学术性、师范性",旨在培养能在中职、高职院校、社会培训机构从事烹饪教学工作,如教师岗位的教学型(应用型)人才。

A survey was made on training schemes of cooking specialty in more than 60 teaching institutions at different levels, secondary technical schools, higher vocational colleges and undergraduate teacher professional colleges in respect of direction orientation and specialty qualities. It was concluded that acquisition should be the key point no matter what level the students are at. The secondary technical schools aim at ＂ functionality＂ to raise technically skilled personnel in the front-line; the higher vocational colleges target ＂planning＂ to train personnel in menu planning and kitchen management; and the undergraduate cooking teacher professional col- leges should ＂design＂ the practical type of personnel with technique, academia and teaching characteristics.