摘要
2021年3月教育部印发了《职业教育专业目录(2021年)》。文章在简要回顾专业目录修订过程的基础上,对餐饮类中职、高职专科、高职本科新旧两版专业目录横向比较,从五个维度对餐饮类新版专业目录特征进行分析,旨在为科学理解新版专业目录的内涵,把握餐饮职业教育高质量发展的新机遇提供思路。
In March 2021,the Ministry of Education issued the“Professional Catalog of Vocational Education(2021)”.Based on a brief review of the revision process of the professional catalog,the article compares the old and new professional catalogs of catering concerning secondary schools,vocational colleges,and application-oriented universities,and analyzes the characteristics of the new professional catalog from five dimensions.It aims to provide ideas for scientifically understanding the connotation of the new professional catalog and grasping the new opportunities for the high-quality development of catering vocational education.
作者
杨铭铎
陈健
YANG Mingduo;CHEN Jian(Shunde Polytechnic,Shunde 528300,Guangdong,China;School of Tourism and Cuisine,Harbin University of Commerce,Harbin150076,Heilongjiang,China;Sichuan Tourism University,Chengdu 610100,Sichuan,China)
出处
《四川旅游学院学报》
2021年第5期1-4,共4页
Journal of Sichuan Tourism University
关键词
餐饮
职业教育
专业目录
catering
vocational education
professional catalog
