不同层次烹饪专业课程结构分析

Different Levels of Culinary Professional Course Structure

通过调查我国不同地区不同层次院校对烹饪人才的培养策略,对中职、高职、本科等不同层次的院校进行有关烹饪教学的研究发现,不同层次的学校,在培养学生烹饪技巧及烹饪核心概念上有所不同。进而,可根据学习阶段的不同,将培养出来的厨师划分出不同的层次与不同的岗位。所以,本文就不同烹饪技术的培养阶段入手,深入研究烹饪课程的结构设置,为我国烹饪学校今后的发展提供一些建设性意见。

By investigating the training strategies of cooking personnel in different levels of colleges and universities in China,we conduct teaching research on cooking at different levels of secondary vocational schools,higher vocational schools,undergraduate schools,etc.We find that schools at different levels are training students also have different concepts about cooking techniques and cooking.Furthermore,through the different stages of learning,the chefs who are trained are divided into different levels and different job skills.Therefore,this article started with the training stage of different cooking techniques,in-depth study of the structure of the cooking class,and provided some constructive opinions for the future development of China’s cooking school.