中职《日餐餐饮服务》实训课程设计与规划探究

A Probe into the Design and Planning of Practical Training Courses in Secondary Vocational School "Japanese Food and Beverage Service"

本文根据日餐餐饮服务与管理工作岗位的需求,以日餐服务典型工作任务为载体,根据各阶段的工作内容创设学习情境,结合中职学校的实际情况,从开发背景、培养目标、内容方法、实施评价等方面入手,探究中职《日餐餐饮服务》实训课程的设计与规划。

According to the demand of Japanese catering service and management post, this paper takes the typical work task of Japanese food service as the carrier, creates the learning situation according to the work content of each stage, and combines the actual situation of the secondary vocational school. From the aspects of development background, training goal, content method, implementation evaluation and so on, this paper probes into the design and planning of practical training course of "Japanese Food and Beverage Service" in secondary vocational school.