乡村振兴背景下高校面点人才“双创”能力提升路径研究  

Research on the Path to Improve the Innovation and Entrepreneurship Capabilities of Pastry-making Talents in Universities in the Context of Rural Revitalization

作　　者：杜传来 刘颜[1] 杨剑婷[1] DU Chuan-lai;LIU Yan;YANG Jian-ting(Anhui Science and Technology University, Fengyang Anhui 233100, China)

机构地区：[1]安徽科技学院,安徽凤阳233100

出　　处：《吉林工程技术师范学院学报》2021年第11期56-58,共3页Journal of Jilin Engineering Normal University

基　　金：安徽省教育厅高校人文社会科学研究重点项目(SK2020A0103);四川省教育厅川菜发展研究中心规划项目(CC20G04);安徽省教育厅项目(2020jyxm0403);安徽省教育厅重大项目(2018jyxm0655);安徽科技学院项目(Xj201942)。

摘　　要：实施乡村振兴战略是推进面点产业现代化的重要举措,必须以大量面点人才作为支撑。高校食品类专业是面点人才培养与输出的重要基地,目前,高校面点人才培养仍然存在“双创”能力不足的问题,主要原因有教师的创新创业意识不强,学生的创新创业激情不够,高校的创新创业培养方案不完善、创新创业激励机制不健全等,需要从增强教师的创新创业意识等方面加强面点人才“双创”能力培养,从而助力乡村振兴。The implementation of the rural revitalization strategy is an important measure to promote the modernization of the pastry industry,and it must be supported by a large number of pastry talents.Food majors in colleges and universities are an important base for nurturing pastry talents.At present,the training of pastry talents in universities is still confronted with the problem of insufficient innovation and entrepreneurship ability resulting from teachers'awareness of innovation and entrepreneurship,students'low passion for innovation and entrepreneurship,imperfect training programs for innovation and entrepreneurship in universities,and the imperfect incentive mechanism for innovation and entrepreneurship.it is necessary to strengthen the cultivation of the innovation and entrepreneurship ability of pastry talents in terms of enhancing teachers'awareness of innovation and entrepreneurship,so as to help the revitalization of the countryside.

关 键 词：乡村振兴 高校 面点人才 “双创”能力 

分 类 号：G642.0[文化科学—高等教育学]