工匠精神下的现代面点服务人才培养模式探讨

Discussion on the Training Mode of Modern Noodle Service Talents in the Spirit of Craftsmen

坚持产学研结合,校企合作,以传统的“工匠精神”为目标和内涵,大力发展现代服务型职业教育,是培养和发展的新要求。该研究分析了中等职业学校的培训水平难以满足企业的需要,指出有必要改革职业培训体系,建立适应现代职业教育发展需要的人才培养模式。新时期面点产业的发展对面点人才的培养提出了新的要求。面点专业人才培养要积极整合技工精神的基本要素,阐述了培养面点专业学生的工匠精神的策略。

Adhering to the combination of production,teaching and research,school-enterprise cooperation,taking the traditional"craftsman spirit"as the goal and connotation,vigorously developing modern service-oriented vocational education is a new requirement for training and development.This paper analyses that the training level of secondary vocational schools is difficult to meet the needs of enterprises,and points out that it is necessary to reform the vocational training system and establish a talent training mode to meet the needs of the development of modern vocational education.The development of pastry industry in the new era puts forward new requirements for the cultivation of pastry talents.The cultivation of pastry professionals should actively integrate the basic elements of craftsmanship,and elaborate the strategies to cultivate the craftsmanship of pastry students.