高职教育目标下《烹饪营养》教学内容的重新构建  

The Reestablishment of Cooking Nutrition Teaching Content under the Higher Vocational Education Goal

作　　者：眭红卫[1] 

机构地区：[1]武汉商业服务学院,湖北武汉430056

出　　处：《武汉商业服务学院学报》2011年第5期73-75,共3页Journal of Wuhan Commercial Service College

基　　金：武汉市属高校科研项目<烹饪营养课程教学改革与实践>(项目编号:2010119)的阶段性研究成果

摘　　要：在高职教育目标引导下,以职业岗位能力为依据,进行《烹饪营养》课程教学内容的重新构建。在明确了课程性质、地位、作用和分析了原课程内容存在问题的基础上,确立课程教学内容重新构建的原则与思路,形成了以强调实践应用性为主要特点的《烹饪营养》课程新教学内容体系。Guided under the higher vocational education goal, the teaching content of Cooking Nutrition course is reestablished based on professional position abilities. On the basis of clarifying the property, status, function of the course and analyzing the existing problems of the original course, the principle for reestablishing the teaching content of the course is formulated, thus a new teaching content system featured on practicality is formed.

关 键 词：高职教育目标 烹饪营养 教学内容 重新构建 

分 类 号：R154-41[医药卫生—营养与食品卫生学]