“双创”视域下提高大学生创业成功率实践探析——以高职餐饮专业学生创业为例  

Practice Analysis of Improving the Success Rate of Entrepreneurship of College Students from the Perspective of"Mass Entrepreneurship and Innovation"--Taking the Entrepreneurship of Catering Major Students in Higher Vocational Colleges as an Example

作　　者：段建珍 DUAN Jianzhen

机构地区：[1]天津职业大学,天津300350

出　　处：《高教学刊》2021年第19期36-39,共4页Journal of Higher Education

基　　金：2019年天津市高职教育技术研究会重点立项项目“面向新时代,提升高职餐旅类专业服务社会能力路径探析”(编号:ⅩⅦ324,主持人:段建珍);2020年天津职业大学双高建设项目“烹饪技艺大师工作室”(编号:8010100202,主持人:陈诚)。

摘　　要：通过分析餐饮专业学生创业成功的案例,以需求为导向,以“痛点”“刚需”为切入点,用特色的激励机制凝心聚力,企业步入健康快速发展的轨道。学校和专业为学生创业提供关键要素支持,助力学生创业成功,其示范效应激发了更多学生的创业梦想;专业在服务学生、服务企业的过程中,把“工匠精神”培养融入全过程,创新“双元”育人机制,逐步形成了“需求导向——校企联姻——定向扶持——能力跃迁——共生共长”特色发展之路。By analyzing the case of catering students entrepreneurial success,with demand as the guide,to"pain points","just to be"as the breakthrough point,with characteristics of the incentive mechanism of coagulation hearts meet force,schools and major to provide key support for entrepreneurship students,help students entrepreneurial success,its demonstration effect has inspired more students entrepreneurial dreams.In the process of serving students and enterprises,the specialty integrates the cultivation of"craftsman spirit"into the whole process,innovates the"dual"cultivation mechanism,and gradually forms the characteristic development path of"demand orientation--school-enterprise marriage--directional support--capability transition--co-existence and co-growth".

关 键 词：餐饮专业 大学生创业 主食 痛点 校企联姻 共生共长 

分 类 号：G710[文化科学—职业技术教育学]