从全国职业院校烹饪技能大赛看烹饪实训教学  

Analysis of Current Cuisine Technology Teaching on the Basis of Cuisine Skills Competition of National Vocational Students

作　　者：苏爱国[1] 

机构地区：[1]江苏省扬州商务高等职业学校,江苏扬州225127

出　　处：《四川烹饪高等专科学校学报》2012年第5期70-72,共3页

摘　　要：在当今中国职业教育不断发展壮大的背景下,职业院校烹饪实训教学呈现出一些新的问题:实训教学中硬件设施配备不足,教学队伍业务能力有待加强,实训教学考核方式不合理等。文章从烹饪技能大赛来探讨烹饪实训教学模式、烹饪实训教学质量控制、烹饪实训教学的改进建议等实训教学问题。With the development and expansion of China＇s vocational education, some new problems arises current cuisine technology teaching： insufficient hardware facilities, inadequate teaching capabilities and unrea- sonable assessment methods. Based on Cuisine Skills Competition of National Vocational Students in 2012 ,this thesis analyzes the problems such as cuisine technology teaching mode, quality control of cuisine technology teaching and gives suggestions on cuisine technology teaching.

关 键 词：技能大赛 实训教学 教学模式 教学质量控制 

分 类 号：G642[文化科学—高等教育学]