高职食品类学生“训研创”一体化实践教学体系的构建  

The Construction of the Higher Vocational ＂Training, Research ＆ Innovation＂ Integra College Food Major Students＇ ted Practical Teaching System

作　　者：郑晓杰[1] 王海棠[1] 林胜利[1] 何跃[1] 胡霞[1] 

机构地区：[1]温州科技职业学院,浙江温州325006

出　　处：《温州科技职业学院学报》2015年第4期74-76,共3页Journal of WenZhou Vocational College of Science And Technology

基　　金：浙江省高等教育课堂教学改革研究项目（kg2015975）;全国食品工业职业教育教学指导委员会教学研究与实践项目（2014SH023）;温州科技职业学院2014年教改课题（kdxydg1405）

摘　　要：高职食品类学生“训研创”一体化实践教学体系培养模式，即结合食品类人才培养特点，设置认知实习、基础能力训练、专业技能训练和综合实践等四方面的实训平台，通过改革实践课程体系、开放部分教学实验设备、组建多元化大学生创新团队、构建产学研实践平台，培养学生的科研能力和创新创业意识，全面提升学生的专业能力和就业创业的能力。The integrated practical teaching system of food related majors in vocational colleges include the training on operation, research and innovation. In consideration of the special needs of the training of food related talents, we have established four training platforms including cognition practice, basic ability training, professional skill training and comprehensive practice. By reforming the system of practical course, allowing students to have access to part of teaching and experimental equipment, building diversified studentsiinnovation teams, establishing practical platform for production, learning and research, we try to train the studentsiresearch abilities and cultivate their innovation and career consciousness, as well as comprehensively improve the studentsiprofessional ability and employment competitiveness and career making ability.

关 键 词：高职 “训研创” 实践教学体系 

分 类 号：S816.4[农业科学—饲料科学]