高职院校订单班的“自助餐”管理模式的探索与实践  

Exploration and Practice of the "Buffet" Management Model of the Order Class in Higher Vocational Colleges

作　　者：崔凌霄[1] 黄晓林[1] 

机构地区：[1]常州信息职业技术学院经贸管理学院,常州213164

出　　处：《价值工程》2017年第2期198-200,共3页Value Engineering

基　　金：2016年常州信息职业技术学院高等职业教育教学改革课题"订单班的"自助餐"人才培养模式的研究与实践"的阶段性研究成果;2014年度常州大学高等职业教育研究院课题"常州高职园区产学研合作教育创新研究"(项目编号:CDGZ2014042)的阶段性研究成果

摘　　要：企业订单培养班是高职人才培养的一种有效方式,但在实践中遇到了不少障碍。订单班的"自助餐"管理模式以人为主体,从学生的不同需求出发,促进其全面发展,其实效性在于将组织行为与人的主体性进行有机结合,更符合高职学生的身心发展规律。这种模式适合90后高职学生的发展,为学生提供了良好的管理与服务,培养了学生的岗位能力和职业素养,收到了较好的效果。Enterprise order training is an effective way to cultivate talents in higher vocational colleges, but it has encountered many obstacles in practice. The＂buffet＂management mode of order class takes human as the subject, starts from the different needs of students to promote their all-round development. Its effectiveness is to organically combine the organizational behavior with human subjectivity. It is more suitable for the law of physical and mental development of vocational students. This model is suitable for the development of post 90s vocational students, and it provides students with good management and service, trains the students＇ post ability and professional quality and has received good effect.

关 键 词：订单班 “自助餐”管理模式 校企合作 

分 类 号：G642[文化科学—高等教育学]