高职高专饮食文化课程与烹饪专业学生职业能力提升浅析

nalysis on the Culinary Culture Course and Improvement of the Professional Competence of students in Culinary Majors in Higher Vocational Colleges

饮食文化课程是高校烹饪专业的专业基础课之一,同时,饮食文化也是中国传统文化的重要组成部分。本文分析了高校烹饪专业人才培养对学生职业能力提升的要求,结合餐饮企业对烹饪从业者的期望,揭示了饮食文化教育对烹饪专业学生职业能力提升的作用,并提出了高校饮食文化课程改革的建议,希望高校日常教学活动能够融入职业能力提升的思想,从知识体系、专业能力、学习能力、道德品质、文化内涵、个人修养、人际交往、团队协作、社会责任、审美情趣、创新精神等方面全面提升烹饪专业学生的职业能力。

Catering culture course is one of the basic courses of culinary majors in higher vocational colleges. At the same time,catering culture is also an important part of traditional Chinese culture. This paper analyzes the requirements of personnel training for the improvement of professional competence of students majoring in culinary. In accordance with the expectations from catering enterprises on culinary staff,this paper presents the functions of catering culture education on improving the professional competence of culinary major students in higher vocational colleges and proposes some suggestions to reform the catering culture course. It is expected that higher vocational colleges should integrate the thought of improving professional competence into daily teaching activities and improve the professional competence of culinary major students from various aspects such as knowledge system,professional ability,learning ability,moral quality,cultural connotation,self-cultivation,interpersonal communication,teamwork,social responsibility,aesthetic taste and innovation spirit.