浅谈制约烹饪专业建立现代学徒制教学模式的因素及对策

On Factors Restricting the Establishment of Modern Apprenticeship Teaching Approach for Cookery Study

建立烹饪专业现代学徒制的教学模式是职业院校改革的重大举措。但在建立这种教学模式的同时我们也发现它受学院的实训条件、高校教师的技能水平、聘请什么样的师傅、学生的学习基础、专业基础课的比重等方面的因素制约;同时,根据现代学徒制模式的办学内容,我们提出了烹饪专业的应对措施,达到培养"双高人才"的目的。

It is an important decision for professional colleges to establish Modern Apprenticeship TeachingApproach.But during the process,there are such factors as practice conditions,teachers＇ level of skills,what master workersto employ,students＇ foundation and the weight of fundamental courses,which restrict the establishment;and meanwhile,the corresponding measures for cookery study are forged to meet the needs of cultivating talents with higher educationand higher professional skills,also known as Double-High Talents.