摘要
本文在教学改革和实践的基础上将《烹饪原料知识》和《烹饪原料加工技术》两门课程整合,以粤菜厨房生产流程中的原料采购、原料加工等相关工作岗位的任务为引领,以岗位职业能力为依据,并按学生的认知特点,采用按项目任务、工作任务流程的结构来展示教学内容,使学生熟练掌握烹饪原料加工的各项技能,并加深对烹饪原料基本知识的理解,从而培养学生的综合职业能力,满足学生职业生涯发展的需要。
Integrating culinary raw material knowledge with culinary raw material processing technology on the basis of teaching reform and practice, guided by raw material procurement, processing and other tasks of related works in the production process of cantonese culinary kitchen, based on professional ability, demonstrating teaching content according to the cognitive characteristics of students, project tasks and work flow, the students can master the processing skills of culinary raw materials, understand the basic knowledge of culinary raw materials better. In this way, students＇ comprehensive abilities are nurtured and their need to develop professional career is satisfied.
关键词
烹饪原料
加工技术
课程标准
综合职业能力
culinary raw material
processing technology
curriculum criterion
comprehensive professional ability
