摘要
在非物质文化遗产保护与教育融合背景下,文章聚焦吉林工商学院烹饪与营养教育专业,探讨非遗吉菜传承与大学生工匠精神创新培育的内在关系与路径机制。我校通过分析吉菜技艺与工匠精神在价值层面的契合,指出在当前教育实践中存在课程系统性不足、精神引导薄弱、评价机制缺失等问题。我校基于“以技育德、以道育人”的理念,构建包括理论知识、技能训练与创新实践三位一体的课程内容体系,提出“课堂教学—实训拓展—校企协同—平台支撑”协同育人路径,并设计涵盖知识、技能与精神素养的多维评价体系。文章旨在为高校非遗教育和高素质技能人才培养提供理论参考与实践范式,推动文化传承与教育创新融合发展。
Against the backdrop of integrating intangible cultural heritage(ICH)preservation with education,the study focuses on the culinary and nutrition education program at Jilin Business and Technology College to explore the intrinsic connection and implementation pathways between the inheritance of Jilin cuisine and the innovative cultivation of college students’craftsmanship spirit.By analyzing the alignment between Jilin culinary techniques and the core values of craftsmanship,we identify practical challenges in the current educational context,including insufficient curriculum systematization,weak value guidance,and lack of comprehensive evaluation mechanisms.Guided by the educational philosophy of“cultivating virtue through skills and educating through craftsmanship”,the study constructs an integrated curriculum system comprising theoretical knowledge,technical training,and innovative practice.It further proposes a collaborative talent cultivation model built upon classroom instruction,practical training,industry-university cooperation,and platform-based support.Additionally,a multi-dimensional evaluation system is developed to assess students’knowledge,skills,and professional qualities.This study aims to provide theoretical insights and practical frameworks for enhancing ICH-based higher education and developing high-quality technical talent,thereby promoting the integrated development of cultural heritage transmission and educational innovation.
作者
刘东
夏金龙
陈立萍
LIU Dong;XIA Jinlong;CHEN Liping(School of Grain Science,Jilin Business and Technology College,Changchun 130507;School of Tourism and Culinary Arts,Jilin Business and Technology College,Changchun 130507)
出处
《食品工业》
2025年第9期251-254,共4页
The Food Industry
基金
吉林省职业教育科研课题“非遗技艺传承视野下的大学生工匠精神创新培育与评价研究”(基金编号:2022XHY113)。
关键词
非遗
吉菜
工匠精神
创新培育机制
教学评价体系
intangible cultural heritage
Jilin cuisine
craftsmanship spirit
innovative cultivation mechanism
teaching evaluation system
