基于创新拔尖人才视域下高职院教师能力建设研究与实践——以烹调工艺与营养专业为例  

Research and Practice of Developing Higher Vocational Teachers' Competence from the Perspective of Creative Excellence——With Program of Culinary Arts and Nutrition as a Case

作　　者：方法林 FANG Fa-lin(Nanjing Institute of Tourism and Hospitality,Nanjing,Jiangsu 211100,China)

机构地区：[1]南京旅游职业学院,江苏南京211100

出　　处：《教育教学论坛》2018年第39期245-246,共2页Education And Teaching Forum

基　　金：2016年江苏省教育科学"十三五"规划立项重点课题(B-b/2016/03/11);重点课题名称:知识生产模式嬗变下高职院校拔尖创新人才培养探索与实践--以烹调工艺与营养专业群为例;主持人:卢狄菲尔;方法林;"国家旅游局万名旅游英才计划‘双师型’教师资助项目"(项目编号:WMYC201730028)

摘　　要：烹调工艺与营养专业拔尖创新人才的培养是推动烹饪传承与发展的重要方式和途径,而培养拔尖人才的教师培养又是实现其培养目标的关键环节。本文结合烹调工艺与营养专业和拔尖创新人才发展特点,从教学能力—实践能力—科研能力—身心健康等关键环节入手,对烹调工艺与营养专业教师的培养进行了研究与实践,以期实现烹调工艺与营养专业拔尖创新人才教师培养目标。Cultivation of talents with creative competence is rather important for the development of culinary arts,and corresponding professional teachers play a crucial role in achieving this aim. Based on features of talents with creative competence in the Program of Culinary Arts and Nutrition,key elements related to professional teachers＇ development are analyzed,including teaching competence,practice competence,research competence and physical as well as psychological health. Meanwhile,the study is combined with practice to train teachers with creative excellence.

关 键 词：烹调工艺与营养 创新拔尖人才 教师 

分 类 号：G718.5[文化科学—职业技术教育学]