高职“三校生”“餐饮服务与管理”课程改革与教育实践

Curricumlum Reform and Practice of Food and Berverage Service and Management for Three Kinds of Higher Vocational College Students

高职教学对象有较大差异性,要求高职餐饮教学要因材施教,因人而异,尽可能地满足不同层次学生的不同学习需要。该文在问卷调查的基础上,对高职"三校生""餐饮服务与管理"课程设计、教学方法、考核方法等方面进行了实践论证。

Different teaching objects and different needs of learning in higher vocational College damand various teaching methods for students. This paper focuses on the practice of curriculum design, teaching plan and assessment methods by questionaires.