| 关于高职教育烹饪工艺与营养专业定位及教学分析 |
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| 引用本文： | 王晓东.关于高职教育烹饪工艺与营养专业定位及教学分析[J].价值工程,2014(9):215-217. |
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| 作者姓名： | 王晓东 |
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| 作者单位： | 新疆职业大学烹饪与餐饮管理学院,乌鲁木齐830013 |
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| 摘 要： | 高职烹饪工艺与营养专业人才培养研究已成为餐饮管理与服务类教学改革研究的焦点问题。本文就高职教育烹饪工艺与营养专业的定位、人才培养、教学等诸方面分析,将对专业存在的问题进行分析,提出解决的措施及教学方法改革方面的建议。
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| 关 键 词： | 高职教育 烹饪工艺与营养 教学分析 |
Position and Teaching Analysis for Cooking Techniques and Nutrition Specialty of Vocational Education |
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| WANG Xiao-dong.Position and Teaching Analysis for Cooking Techniques and Nutrition Specialty of Vocational Education[J].Value Engineering,2014(9):215-217. |
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| Authors: | WANG Xiao-dong |
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| Institution: | WANG Xiao-dong (Cooking ＆ Catering Management College of Xinjiang Vocational University, Urumqi 830013 ,China) |
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| Abstract: | Professional Training research of vocational cooking techniques and nutrition specialty has become the focus of catering management and service teaching reform. This paper analyzes the position, personnel training, teaching and other aspects of vocational education cooking techniques and nutrition specialty, analyzes the problems in this specialty and proposes measures and suggestions of teaching methods reform. |
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| Keywords: | vocational education cooking techniques and nutrition teaching analysis |
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