摘要
本文以产教融合为研究视角,系统分析了当前烹饪人才培养过程中存在的主要问题,包括传统烹饪教育模式以理论教学为主、实践训练不足,校企合作深度不够、机制不完善,学生实践能力、创新能力及职业素养存在短板,以及产教脱节导致的人才培养质量下降等,提出了烹饪人才培养模式的优化路径:深化校企协同育人机制,促进企业深度参与教育全过程;重构课程体系,注重基础技能与综合素养并重;强化实践教学与技能训练,提升学生岗位适应能力;建设高水平“双师型”教师队伍,增强师资实践教学能力。研究旨在为我国烹饪教育改革提供理论支持与实践参考,推动烹饪人才培养与餐饮行业高质量发展有效衔接。
This study,from the perspective of industry-education integration,systematically analyzes the current problems in culinary talent cultivation,including the dominance of theoretical teaching over practical training in traditional culinary education models,insufficient depth and incomplete mechanisms in school-enterprise cooperation,shortcomings in students’practical skills,innovation capabilities,and professional qualities,as well as the decline in talent cultivation quality caused by the disconnection between education and industry.Based on this analysis,the paper proposes optimization strategies for the cultivation model of culinary talents:deepening the mechanism of collaborative education between schools and enterprises to promote enterprise participation throughout the education process;reconstructing the curriculum system to balance basic skills with comprehensive competencies;strengthening practical teaching and skill training to enhance students’job adaptability;and building a high-quality“dual-qualified”teaching team to improve practical teaching capabilities.This study aims to provide theoretical support and practical reference for the reform of culinary education in China and promote the effective alignment between talent cultivation and the high-quality development of the catering industry.
作者
王海广
WANG Haiguang(Hangzhou Xiaoshan No.2 Vocational School,Hangzhou 311201,China)
出处
《现代食品》
2025年第15期61-63,68,共4页
Modern Food
关键词
产教融合
烹饪教育
人才培养
校企合作
模式优化
industry-education integration
culinary education
talent cultivation
school-enterprise cooperation
model optimization
