产教融合背景下高职烹饪专业实践教学体系研究

Research on Practical Teaching System of Culinary Specialty in Higher Vocational Colleges Under the Background of Production-teaching Integration

我国高职烹饪专业目前在实践教学方面存在诸多不足之处,造成在现有教学体制下培养的烹饪专业人才普遍无法满足餐饮行业需求的现象。南京旅游职业学院高职烹饪专业针对当前产教深度融合大背景提出“333”烹饪实践人才培养新路径并进行大胆探索、大胆创新并形成了完整的实践教学体系,基于用人单位满意度的样本分析表明,当前的实践教学体系改革取得了显著的效果。

At present,there are many deficiencies in the practical teaching of China’s college cooking major,which leads to the phenomenon that the cooking professionals trained under the existing teaching system are generally unable to meet the needs of the catering industry.College cooking specialty of Nanjing Institute of Tourism&Hospitality in view of the current education background put forward 333 depth fusion cooking practice training new path and make bold exploration,bold innovation and formed a complete system of practical teaching,based on the satisfaction degree of unit of choose and employ persons of the sample analysis shows that the current practice teaching system reform significantly effect is obtained.