高职食品类专业创新创业实践教学体系建设研究  

Research on the Construction of Innovation and Entrepreneurship Practice Teaching System of Food Specialty in Higher Vocational Colleges

作　　者：李咏梅[1] 谢婧[1] LI Yongmei;XIE Jing(Guangdong Polytechnic of Science of Trade,Guangzhou,Guangdong 510430,China)

机构地区：[1]广东科贸职业学院,广东广州510430

出　　处：《农产品加工》2022年第8期117-120,共4页Farm Products Processing

基　　金：乡村振兴背景下校企协助力广东省食品人才培养研究与实践(QGJY2020052,中轻联教育[2020]381号);食品类专业学生创新创业能力培养研究(YNYJZW2019YB12,粤高职农业教指委[2019]5号)。

摘　　要：高职食品专业培养具有双创能力的高素质技能人才,需要从顶层设计阶段递进式创新创业实践教学体系,不断改革和完善实践教学课程设置,建设校内外实践教学平台,并设置思政教学目标,实行校内校外创业导师制及管理方法,做到“岗课赛证育人”融合育人。结果表明,实践教学改革有效地促进了学生成长,提升了学生创新能力和综合素质,实现了人才培养目标,实践教学体系的构建和实施发挥了示范辐射功能,为高职食品类专业创新创业教育和实践教学改革提供了借鉴和参考。Food specialty of higher vocational education aims at cultivating high-quality skilled talents with innovation and entrepreneurship ability.From the top-level design stage,the practice teaching system of innovation and entrepreneurship was progressive,the curriculum of practice teaching was constantly reformed and improved,the practice teaching platform inside and outside the school was built,the ideological and political teaching objectives were set,and the entrepreneurship tutorial system and management methods inside and outside the school were implemented,to achieve the integration of“post class competition certificate education”.The results showed that the practice teaching reform effectively promoted the growth of students,improved their innovation ability and comprehensive quality,and achieved the goal of talent training.The construction and implementation of the practice teaching system played a role of demonstration and radiation,which provided reference for the innovation and entrepreneurship education and practice teaching reform of food specialty in higher vocational colleges.

关 键 词：食品专业 创新创业 实践教学 

分 类 号：G640[文化科学—高等教育学]