中西点专业人才培养模式研究

Research on the training model of professional talents in Chinese and western pastry

中西点专业教学问题比较突出,表现为只注重技能训练、忽视职业素养的培养;注重成品的传承、缺少创新性成品研发的教学理念;重理念宣传、轻深入实践。为提升中西点人才的素养,提高业务技能,应创新教学改革,了解市场发展需求,合理培养面点人才,构建完善的面点项目课程体系,转变教学理念、方式,开发学生创造性思维,创新工学结合的培养方式,构建合理完善的发展性学业评价机制与体系,从而提高学生的操作技能和从业能力。

The teaching problems of mid-west specialty are quite prominent,which manifest itself in paying attention to skill training,neglecting the cultivation of professional accomplishment,paying attention to the inheritance of finished products,lacking the teaching idea of innovative research and development of finished products,emphasizing the propaganda of ideas and neglecting the in-depth practice. We should innovate teaching reform,understand the market development needs,cultivate noodle talents rationally,construct a perfect noodle project curriculum system,change teaching ideas and methods,develop students’ creative thinking,innovate the training mode of combining work with study,and construct a reasonable and perfect developmental academic evaluation mechanism and system.