高职专科层次预制菜人才培养方案设计——兼论餐饮院校烹饪类专业的衔接

The Design of Talent Cultivation Programs of Prepared Dishesat Higher Vocational Level—Also on the Articulation of Culinary Specialties in Catering Colleges

文章从预制菜生产经营的全过程中找到预制菜人才培养的切入点、结合点和落脚点,对预制菜人才培养的专业进行设计,并对高职烹饪类专业如何衔接培养预制菜人才的关键点进行设计,希冀为餐饮院校培养预制菜人才制定培养方案提供参考。

The development of the prepared dish industry will inevitably bring a demand for skilled personnel.To meet the need,this paper reexamines the entire process of producing and operating prepared dishes,and identifies the key points for entry,combination,and implementation in cultivating skilled professionals for prepared dishes.It also designs special programs for cultivating talents for prepared dishes and works on key points in training such skilled professionals by culinary specialties at higher vocational colleges.The objective is to provide a reference for catering colleges and universities,helping them in designing programs for cultivating culinary talents in prepared dishes.