餐饮连锁业现代学徒制岗位能力与课程设置的实践探索  

Practical Exploration of the Ability and Curriculum of Modern Apprenticeship in Restaurant Chain Industry

作　　者：任志军[1] Ren Zhijun(Huizhou Economics and Polytechnic College,Huizhou,Guangdong,516057,China)

机构地区：[1]惠州经济职业技术学院

出　　处：《装备制造与教育》2019年第4期35-40,共6页Equipment Manufacturing and Education

摘　　要：高等职业教育专业建设对接行业发展的要求日益紧迫,破题的重要思路在于教学改进的方向须立足于岗位本位设置课程,将学校教学过程和企业工作过程进行适当匹配。而现代学徒制就是一种在岗学习,为高职相关专业提供了一种可行的培养模式,以餐饮连锁业现代学徒制为例,通过岗位能力引导课程设置,为解决专业能力如何界定以及课程如何设置的困境提供了借鉴。The requirements for the development of the profession of higher vocational education are becoming more and more urgent.The important problem is that the direction of teaching improvement must be based on the post-based curriculum,and the school teaching process and the enterprise work process should be properly matched.The modern apprenticeship system is a kind of on-the-job learning,which provides a feasible training mode for higher vocational related majors.Taking the modern apprenticeship system of the restaurant chain industry as an example,through the post ability guiding course setting,how to define the professional ability and how to solve the course,the dilemma of setting provides a reference.

关 键 词：岗位能力 课程设置 工商管理专业 现代学徒制 

分 类 号：G710[文化科学—职业技术教育学]