基于创新拔尖人才视域下高职院教师能力建设研究与实践——以烹调工艺与营养专业为例

Research and Practice of Developing Higher Vocational Teachers' Competence from the Perspective of Creative Excellence——With Program of Culinary Arts and Nutrition as a Case

烹调工艺与营养专业拔尖创新人才的培养是推动烹饪传承与发展的重要方式和途径,而培养拔尖人才的教师培养又是实现其培养目标的关键环节。本文结合烹调工艺与营养专业和拔尖创新人才发展特点,从教学能力—实践能力—科研能力—身心健康等关键环节入手,对烹调工艺与营养专业教师的培养进行了研究与实践,以期实现烹调工艺与营养专业拔尖创新人才教师培养目标。

Cultivation of talents with creative competence is rather important for the development of culinary arts,and corresponding professional teachers play a crucial role in achieving this aim. Based on features of talents with creative competence in the Program of Culinary Arts and Nutrition,key elements related to professional teachers＇ development are analyzed,including teaching competence,practice competence,research competence and physical as well as psychological health. Meanwhile,the study is combined with practice to train teachers with creative excellence.