烹饪专业教师队伍建设研究——目标、路径与对策

Research on the Teaching Faculty Construction for Cuisine Programs——Goals,Paths and Measures

在利用调查问卷法研究烹饪专业教师队伍现状的基础上,结合实地考察、面对面交流、学生反馈、日常观察等方法,研究烹饪专业教师队伍建设基本问题。烹饪专业教师队伍建设的核心目标是双师型教师队伍建设。烹饪专业教师队伍建设的基础路径是专兼结合的烹饪专业教师队伍,关键路径是建设烹饪专业教师标准体系,方向路径是提高烹饪专业教师水平。最后,从制定烹饪专业教师发展改革规划、深化招生制度改革、成立烹饪职业教育教师联盟、创造有利于烹饪专业教师成长环境、加强师资培养培训院校与基地建设等五个维度,提出烹饪专业教师队伍建设对策。

On the basis of questionnaire surveys, this paper studies the basic problems of teaching faculty construction for cuisine programs through on-the-spot investigation, face-to-face communication, student feedback, daily observation and other methods. The core goal of the teaching faculty construction is the construction of double qualified teachers. The basic path is to develop a teaching faculty featuring a combination of full-time and part-time teachers, the key route is to build the standard system for cuisine teachers, and the orientation is to improve the level of teachers. The paper concludes with five dimensions to further the development of teaching faculty for culinary programs: formulating the reform plan for the development of cuisine teachers, deepening the reform of enrollment system, establishing the teachers union of cuisine vocational education, creating an environment conducive to the growth of cuisine teachers, and strengthening the training institutions and the construction of bases for teacher training.