《烹饪原料初加工》一体化课程教学改革的探索与实践

随着我国经济社会的不断发展和进步,社会对各行业人才的专业性、技能性提出了更高的要求,而一体化教学理念就是打破传统的学科体系和教学模式,依据当前我国职业教育的发展趋势和培养目标,对教学资源进行重新整合,突出培养学生的综合职业能力与职业素养。本文结合江苏省徐州技师学院一体化课程改革的背景,就《烹饪原料初加工》一体化课程的开发,对烹饪专业的实践教学进行探讨与反思,对职业院校烹饪专业一体化课程改革具有重要意义。

Primary Processing of Cooking Ingredients Exploration and Practice of Integrated Teaching Reform

With the continuous development and progress of China’s economy and society, the society has put forward higher requirements for professional skill for talents in various industries. The concept of integrated teaching is to break the traditional disciplinary system and teaching mode, basing on requirements of the development trend of vocational education and the training objectives. This concept has reintegrated teaching resources, highlighting the characteristics of the students’ comprehensive professional ability and professional quality. Based on the background of the integration teaching reform of our college, this paper discussed the development and reflection of the integrated teaching reform of the lesson “Cooking Materials”. It is a great significance to the integrated teaching reform of culinary majors in vocational colleges.