本科层次烹饪职业教育的系统化设计

Systematic design of vocational education of culinary arts undergraduate level

国家层面对职业教育的发展类型进行定位,为本科层次烹饪教育专业设置、完善我国现代烹饪教育体系提供了发展空间。依据烹饪专业的基本属性确定本科层次烹饪职业教育的专业名称;基于知识与技能水平的高层次确定本科层次烹饪专业人才培养定位;分析本科层次烹饪专业职业能力与教学主要内容;基于本科层次职业教育烹饪专业的设置,从本科层次向下与中等层次烹饪职业教育、专科层次烹饪职业教育,向上与研究生层次烹饪职业教育进行系统化设计,希冀对本科层次烹饪职业教育专业设置提供参考。

The orientation of vocational education at the national level provides a space for setting undergraduate culinary education majors and improving China’s modern culinary education system.According to the basic attributes of the culinary specialty,the specialty name of undergraduate level cooking vocational education is determined.Based on the knowledge and skill level of high-level determine the undergraduate level of cooking personnel training positioning,analysis of undergraduate level cooking professional ability and teaching content was conducted.Based on the setting of culinary specialty of undergraduate level vocational education,systematic design was carried out from the undergraduate level downward to the technical secondary level and upward to the level of master of cooking vocational education.The purpose of this paper is to provide reference for the specialty setting of undergraduate level culinary education.