浅谈《白酒生产技术》课程开发与白酒专业人才培养  

Discussion on the Curriculum Development of Liquor Production Techniques and the Training of Liquor-making Professional Personnel

作　　者：黄亚东[1,2] 罗竹青[1,2] 马光喜[3] 

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003 [2]江苏省食品微生物工程实验室,江苏淮安223003 [3]贵州大学电子信息学院电子科学系,贵州贵阳550025

出　　处：《酿酒科技》2014年第6期129-131,共3页Liquor-Making Science & Technology

基　　金：江苏省高校教学改革课题(编号:2012-R-22451)

摘　　要：随着我国酿酒产业结构调整、装备水平提高及现代生物技术的应用,白酒专业技术人才的需求也发生了很大变化。结合专业建设及职业培训实际,在人才培养目标定位、课程设置、教学内容、教材开发、课件制作、教学方法、资源建设等方面进行探索和实践,旨在为白酒行业培养高素质技术技能型人才。With the adjustment of liquor industry structure, the improvement of wine-making equipments, and the application of modem biotechnology, the demand of professional personnel for liquor-making has undergone great changes. In this paper, based on specialty construction and vocational training, the target of personnel training, course offerring, teaching content,teaching materials development, courseware-making, teaching methods and resource construction were explored and discussed in order to train quality liquor-making professional personnel for distilleries.

关 键 词：酿酒 职业标准 课程开发 人才培养 白酒 

分 类 号：G712[文化科学—职业技术教育学] TS262.3-4[文化科学—教育学]