高职食品类专业学生毕业设计问题分析和对策初探  

Analysis of Problems in Graduation Design of Food Specialty Students in Higher Vocational Education and Countermeasures

作　　者：周艳华[1] 肖薏 张滨[1] 刘静琰[1] ZHOU Yanhua;XIAO Yi;ZHANG Bin;LIU Jingyan(Changsha Environmental Protection Voctional College,Changsha,Hu＇nan 410004,China)

机构地区：[1]长沙环境保护职业技术学院,湖南长沙410004

出　　处：《农产品加工（下）》2018年第6期94-96,共3页Farm Products Processing

基　　金：中国职业技术教育学会科研规划项目"推进现代学徒制下的‘双师’指导的管理与评价创新研究"(201618Y01);湖南省"十三五"教育科学规划课题"现代学徒制视阈下的毕业设计‘双师’指导与评价创新研究"(XJK016CZY093)

摘　　要：毕业设计是高职食品类专业人才培养中的重要一环。为更好地开展毕业设计的指导工作,就毕业设计指导的前期、中期和后期,分别从学生、教师和企业3个层面所存在的问题逐一分析,并提出系列对策,以提高高职食品类专业毕业设计整体水平,达到人才培养目标。Graduation design is an important part of vocational food cultivation in vocational colleges. In order to better guide the graduation project, the article analyzed the existing problems in the first, middle and later stages of the graduation design instruction from the student level, the teacher level and the enterprise level, and proposed a series of countermeasures to improve the vocational food professional graduation design overall level, to achieve the goal of personnel training.

关 键 词：高职 食品 毕业设计 顶岗实习 企业 

分 类 号：G642[文化科学—高等教育学]