论现代餐饮环境下高校烹饪专业西餐课程建设  

On the Construction of Western Food Courses for the Cooking Majors of Colleges and Universities in Modern Catering Environment

作　　者：孟祥忍 MENG Xiang-ren(School of Tourism and Culinary Science·School of Food Science and Engineering,Yangzhou University,Yangzhou,Jiangsu 225127,China)

机构地区：[1]扬州大学旅游烹饪学院·食品科学与工程学院,江苏扬州225127

出　　处：《教育教学论坛》2022年第23期161-164,共4页Education And Teaching Forum

基　　金：2018年度江苏省社科基金项目“非遗保护视域下淮扬菜技艺的数据化管理研究”(17GLD021)。

摘　　要：西餐课程作为现代烹饪教育领域不可或缺的一部分,完善其建设的重要性不言而喻。以应用型本科教育为例,针对目前烹饪与营养教育专业中西餐及西点相关课程的建设困境与问题展开理论研究和探讨,结合行业内的实际人才需求展开痛点分析,同时根据近年来烹饪与营养教育专业的课程建设经验与教训为西餐课程建设总结出以“定位培养目标、优化培养体系、加强产教融合”为核心的解决方案,为各应用型本科院校未来的课程建设和人才培养模式提供了改革思路。As an indispensable part of modern cooking education,the importance of the construction of Western food related courses is self-evident.Taking the applied undergraduate education as an example,this paper discusses the current difficulties and problems in the construction of the related courses of Chinese and Western food and Western-style pastry of cooking and nutrition education major,and analyzes the pain points combined with the actual demand for talents in the industry.Based on the experience and lessons of the course construction of cooking and nutrition education major in recent years,this paper puts forward the solutions of“positioning training objectives,optimizing the training system,and strengthening the integration of industry and education”for the construction of the related courses of Western food,which provides some reform ideas for the future course construction and the talent training models of various applied undergraduate colleges and universities.

关 键 词：西餐课程 应用型本科教育 烹饪与营养教育 

分 类 号：G642.0[文化科学—高等教育学]