At the first working meeting of the 'Key Technical Standard PromotionProject', an important project of the national scientific and technical support plan during the'11th Five Year' held recently in Bei...At the first working meeting of the 'Key Technical Standard PromotionProject', an important project of the national scientific and technical support plan during the'11th Five Year' held recently in Beijing, the first group of 11 research topics for the 'KeyTechnical Standard Promotion Project' was formally introduced. According to Ms. Yu Xinli, who is incharge of the project as Deputy Director of the China National Institute of Standardization, theproject comprises four aspects: the international standards key breakthrough project, the technicalstandards promotion project of adapting technical trade measures, the technical standards innovationproject of basic public welfare, and the technical standard enhancement project of public security.展开更多
我国高职院校现代学徒制经过十年探索,积累了一定的实践与理论经验,取得了阶段性成果,但是对标中国特色学徒制的以培养高层次、高质量技术技能人才为目标,还存在一定的差距。基于德国真菌学者德贝里(Anton de Bary)的“共生”理论,以烹...我国高职院校现代学徒制经过十年探索,积累了一定的实践与理论经验,取得了阶段性成果,但是对标中国特色学徒制的以培养高层次、高质量技术技能人才为目标,还存在一定的差距。基于德国真菌学者德贝里(Anton de Bary)的“共生”理论,以烹饪工艺与营养专业为例,结合共生主体、共生单元、共生环境三大共生要素的共同进化、共同发展、共同适应的要求,研究学生求同心理的疏导与企业文化认同感的培养,从高质量学徒制人才岗位培养定位到课程体系构建、岗位课程的安排等方面探究适合中国特色高质量学徒制的专业教学标准研究路径。展开更多
文摘At the first working meeting of the 'Key Technical Standard PromotionProject', an important project of the national scientific and technical support plan during the'11th Five Year' held recently in Beijing, the first group of 11 research topics for the 'KeyTechnical Standard Promotion Project' was formally introduced. According to Ms. Yu Xinli, who is incharge of the project as Deputy Director of the China National Institute of Standardization, theproject comprises four aspects: the international standards key breakthrough project, the technicalstandards promotion project of adapting technical trade measures, the technical standards innovationproject of basic public welfare, and the technical standard enhancement project of public security.
文摘我国高职院校现代学徒制经过十年探索,积累了一定的实践与理论经验,取得了阶段性成果,但是对标中国特色学徒制的以培养高层次、高质量技术技能人才为目标,还存在一定的差距。基于德国真菌学者德贝里(Anton de Bary)的“共生”理论,以烹饪工艺与营养专业为例,结合共生主体、共生单元、共生环境三大共生要素的共同进化、共同发展、共同适应的要求,研究学生求同心理的疏导与企业文化认同感的培养,从高质量学徒制人才岗位培养定位到课程体系构建、岗位课程的安排等方面探究适合中国特色高质量学徒制的专业教学标准研究路径。