高职院校食品加工专业课程改革探索  

Exploration on Curriculum Reform of Food Processing Specialty in Higher Vocational Colleges

作　　者：田洁[1] 介元芬[1] 李俊华[1] 汤高奇[1] 

机构地区：[1]河南农业职业学院,河南郑州451450

出　　处：《饮料工业》2015年第6期40-42,共3页Beverage Industry

摘　　要：本文对高职院校食品加工专业课程从网络教育教学平台,教学模式,课程开设,校外实训基地,课程标准,职业技能大赛,校企合作等方面的改革进行了探讨,为高职院校培养食品加工企业需要的人才奠定一定基础。This paper discusses the reform of food processing specialty in Higher Vocational Colleges from aspects of network education platform,teaching mode, curriculum, training base, curriculum standard,vocational skills competition,and enterprise cooperation,laying a certain foundation for the cultivation of food processing enterprises in Higher Vocational colleges.

关 键 词：高职院校 食品加工 课程改革 

分 类 号：G712.3[文化科学—职业技术教育学] TS205-4[文化科学—教育学]