关于烹饪专业中高职衔接的思考——以课程体系衔接为核心

Reflections on the Integration of Cuisine Programs between Secondary and Higher Vocational Education in Cuisine——with Curriculum System Convergence as the Core

在对烹饪专业中高职衔接背景研究的基础上,分析了烹饪专业中高职课程衔接存在的问题及原因,提出课程衔接的途径与方法。首先对中高职烹饪院校学生的职业岗位、工作任务与职业能力进行对比分析,并选取典型中高职院校的典型课程进行分析;其次对烹饪中高职院校各有课程的学习重点和共有课程的学习侧重点进行分析;最后,从宏观、中观和微观层面为烹饪专业中高职课程衔接提出了机制保障。

Integration between secondary and higher education is a strategic goal of the construction of modem vocational education, and curriculum system is in the core. This paper, based on a review of the background for the integration of cuisine programs, analyzes the reasons for and problems in the process of the convergence before exploring the approaches and methods. Comparisons are also conducted in terms of vocational positions, tasks and professional abilities of the students between middle schools and vocational colleges. Also included in the paper is an analysis of typical courses on the two levels. The paper concludes with a mechanism serving the convergence from microscopic, intermediate, and macroscopic perspectives.