摘要
首先介绍了烹饪专业"现代学徒制"教学模式,之后提出烹饪专业学生"工匠精神"培育路径探索:完善现代学徒制人才培养模式,加强学生"工匠精神"的培育;构建具有"工匠精神"的高素质教师队伍;深化校企合作,打造"工匠精神"培育平台;秉承"工匠精神",加强职业道德教育。
First introduced the professional cooking “modern apprenticeship” teaching mode, put forward after the culinary students artisan spirit cultivation path exploration： perfecting the mode of the modern apprenticeship training personnel, strengthen the cultivation of students “craftsman spirit”; construct “ craftsman spirit” of high quality teachers; deepen the school enterprise cooperation, to create “craftsman spirit” the cultivation platform; adhering to the “craftsman spirit”, strengthening occupation moral education.
出处
《现代食品》
2018年第3期27-29,共3页
Modern Food
基金
2016年省浙江省教育厅一般科研项目(编号:Y201636658)
关键词
工匠精神
现代学徒制
烹饪专业
Craftsman spirit
Modern apprenticeship
Culinary specialty
