提高中职食品专业实践教学水平途径

On Ways to Improve the Practical Teaching of Food Specialty in Secondary Vocational Schools

中职食品专业是一门实践性很强的应用型学科,以培养学生具备一定的动手操作能力为目标。因此,根据食品学科专业人才的培养要求,中职食品专业主要着眼于中职生实践能力素质的培养和提高。本文以中职食品专业学生教学的理论与实践为基础,从完善培养方案、改革实训设计和实践方式、加强校企合作三个方面,探讨如何在教学中提高学生实践水平,以期较大幅度地提高中职食品专业学生的实践能力。

Secondary vocational food specialty is a practical and applied discipline aiming at cultivating students＇ ability of hands-on operation. Therefore, according to the training requirements of food professionals, the food specialty of secondary vocational schools mainly focuses on the cultivation and improvement of the practical ability and quality of secondary vocational school students. Based on the theory and practice of teaching secondary vocational food majors, this paper makes an exploration of how to improve the practice ability of students, and puts forward some measures： improving programs for the training of secondary vocational food majors, reforming the means of experimental design and practice, and strengthening school-enterprise cooperation in food production and academic research, which are all hoped to provide reference for further enhancing the practice ability of food majors.