烹饪与营养教育专业普招生源的实践性教学  

Practice Teaching for Undergraduates of Cooking and Nutrition Education

作　　者：孟祥忍[1] 吴鹏[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《美食研究》2014年第4期61-64,共4页Journal of Researches on Dietetic Science and Culture

摘　　要：以扬州大学旅游烹饪学院为主要研究对象,对招生生源、培养目标、课程设置、实习教学等现状进行调查与分析,并结合就业与社会需求,从确立教学目标、深化课程体系改革、加强专业思想教育、优化专业实习教学四个方面,对烹饪与营养教育专业普招生源的实践性教学提出对策与建议。Taking College of Tourism and Culinary Science of Yangzhou University as the subject, this paper investigates into the status quo of its enrollment, educational objectives, curriculum, and practice teaching. Based on the analysis of the survey, the paper suggests that to improve the practice teaching of the speciality and satisfy the needs of employment and society, we should set teaching goals, deepen the reform on curriculum, strengthen education in the trade, and optimize practice teaching.

关 键 词：烹饪与营养教育 普招生源 实践教学 

分 类 号：TS972.1[轻工技术与工程]