基于“3+3”模式的“营养与配餐设计”课程建设研究  

Curriculum Construction and Implementation of "Nutrition and Catering Design" Based on the "3 + 3" Model

作　　者：张滨[1] 陈红梅[1] 周凤霞[1] 

机构地区：[1]长沙环境保护职业技术学院,湖南长沙410004

出　　处：《中国农业教育》2011年第5期64-67,共4页China Agricultural Education

基　　金：教育部高职高专食品类专业教学指导委员会教学研究与实践项目"高职高专食品类专业职业素养课程的教学改革与新课程开发"(S-j-005)

摘　　要：长沙环境保护职业技术学院的"营养与配餐设计"课程,按照"专业+车间+检验室"的人才培养模式,实现了课程教学过程及教学内容上的三个相统一。教学过程的三个统一是:理论与实践知识相统一,教材与职业资格鉴定标准(营养配餐员和公共营养师)相统一,真实实践场所与对应岗位相统一。教学内容的三个统一是:课程内容与职业标准相统一,课程目标与职业工程相统一,考核成绩与职业鉴定相统一。在实施的两年时间内,学生职业资格鉴定通过率100%,教师职业教学能力得到较大提升。The new course of ＂Nutrition and Catering Design＂ under the sub-discipline of＂Food Nutrition and Health＂ was designed with the goal of unifying teaching process and content in the classroom on the basis of the integrated training model of the ＂specialty ＋ workshop ＋ laboratory＂.The unification of teaching process and content is manifested in the trinity of theory and practice unity,textbook and professional accreditation code（nutrition catering technician and public nutritionist） unity,and field practice site and corresponding work positions unity in the teaching process,and the trinity of course content and professional code unity,course objectives and professional engineering unity,and exam result and professional accreditation assessment unity.During the two years of administration of the new course,the students have passed the professional accreditation with the rate of 100% and the teachers＇ teaching capacity and resources have been greatly improved.

关 键 词：“3+3”模式 营养与配餐设计 课程建设 

分 类 号：G642[文化科学—高等教育学]