烹饪工艺专业教学特色模式探讨  

Teaching Principles and Featured Pattern of Cuisine Profession

作　　者：曾翔云[1] 

机构地区：[1]湖北商业高等专科学校旅游系,湖北武汉430079

出　　处：《湖北商业高等专科学校学报》2002年第1期52-55,共4页Journal of Hubei Commercial College

摘　　要：湖北商专烹饪工艺专业在近十年的教学实践过程中,经过不断的探索和总结,确立了“以稳定学生专业思想为基础,以增强学生就业信心为保证,以提高学生综合素质为目的,以强化学生专业技能为核心”的指导思想,并逐步在教学体系、教育资源、培养方向、实习环节等方面形成了具有鲜明专业特色的教学模式。After consistent trial and error for nearly ten years,a new teaching principle which aims at sta-bilizing students' professional thought, building up their confidence in employment, increasing their compre-hensive quality and streugthening their technical abilities,and a featured pattern which involves teaching sys-tem, teaching resoure, practice hoops and training divection have been established in HBCC. 's cuisine profes-sion.

关 键 词：烹饪工艺 教学 教学模式 教学资源 

分 类 号：TS972－4[轻工技术与工程]