摘要
在《餐饮管理》课程建设过程中,广州番禺职业技术学院旅游管理系依据"学习的内容是工作,通过工作完成学习内容"的原则,将组建并管理一家餐饮企业的整个工作过程作为主要内容,以餐饮企业真实产品或服务为项目载体设计学习情境,课程评价方案由"学生自测"与"课程考核"两个部分组成,充分发挥学生主体性。
In the construction of 'restaurant management'curriculum, according to the principle of 'the learning content is work and accomplishing the learning content by work', the tourism management specialty of Panyu Vocational and Technical College take the whole process of managing a food and beverage company as major content, and take the real food and beverage products and services as project vehicle to design learning environment, and curriculum evaluation program consists of 'student self-test'and 'course evaluation' and the subjective role of students is fully exerted.
出处
《职业技术教育》
北大核心
2009年第11期14-17,共4页
Vocational and Technical Education
关键词
高等职业院校
餐饮管理
课程设计
教学模式
课程评价
higher vocational schools
restaurant management
curriculum design
teaching mode
curriculum evaluation
