高职高专食品检测类专业人才培养方案改革探讨  

Discussion on Reform about the Talent Training Mode of Food Inspection Specialty of Higher Vocational Education

作　　者：师邱毅[1] 何雄[1] 陈乐乐[1] 曹小敏[1] 王隽[1] 史海波[1] 

机构地区：[1]浙江医药高等专科学校,浙江宁波315100

出　　处：《浙江万里学院学报》2009年第5期82-85,共4页Journal of Zhejiang Wanli University

基　　金：2006年浙江省新世纪教改课题(编号:y606111)

摘　　要：针对现行高职高专食品检测类专业人才培养方案中存在的问题进行探讨。打破传统的"三段式"公共基础课、专业基础课、专业课的课程设置体系,提出大学一年级开设专业实践课新型课程体系,同时改革单一毕业设计模式为多元化毕业设计模式。经过两年的实践,效果良好。The discussion is focused on the at higher vocational colleges. It breaks the tradition of three personnel＇s training plan of food inspection steps curriculum, public basic courses, professional basic courses, and professional courses. It suggests that the professionally practical learning course system should be introduced in the first year of college study and the single purpose mode of graduation design shall be changed into the muhi-purpose mode. The reform of the new training plan is successful after two years of practice in teaching.

关 键 词：高职高专 食品检测专业 人才培养方案 

分 类 号：G642.423[文化科学—高等教育学]