高职工匠精神与“焙烤食品生产技术”课程有机融合的路径研究

Research on the Organic Integration of Craftsmanship Spirit and"Baking Food Production Technology"Courses in Higher Vocational Colleges

本文通过分析工匠精神的概念界定及高职食品类专业学生工匠精神培育的理论支撑,提出工匠精神融入“焙烤食品生产技术”课程的路径,并根据学生就业后的反馈信息验证该路径的有效性和可行性,以期为高职院校培养具备工匠精神的高素质技术技能人才提供理论参考。

On the basis of analyzing the craftsmanship spirit and the theoretical support of cultivating the craftsmanship spirit of food majors in higher vocational colleges,this paper puts forward a way to integrate the craftsmanship spirit into the baking food production technology course,and verifies the effectiveness and feasibility of this path,in order to provide a theoretical reference for higher vocational colleges to cultivate high-quality technical talents with craftsmanship spirit.