对本科烹饪专业建设几个问题的探讨  

Discussion on several practical problems in the construction of undergraduate culinary major

作　　者：杨铭铎[1,2,3] 陈健[1] YANG Mingduo;CHEN Jian(Shunde Vocational and Technical College,Shunde,Guangdong 528300,China;Tourism Culinary Institute,Harbin University of Commerce,Harbin,Heilongjiang 150076,China;Sichuan Tourism Institute,Chengdu,Sichuan 610010,China)

机构地区：[1]顺德职业技术学院,广东顺德528300 [2]哈尔滨商业大学旅游烹饪学院,黑龙江哈尔滨150076 [3]四川旅游学院,四川成都610010

出　　处：《美食研究》2022年第3期45-50,共6页Journal of Researches on Dietetic Science and Culture

基　　金：国家人事部留学人员科技活动择优资助项目(国人部2005A126)。

摘　　要：教育部职业教育专业目录(2021年)增加了职教本科烹饪与餐饮管理专业,为烹饪教育发展提供了新机遇。基于烹饪教育专业建设的现实问题,对已经讨论过的烹饪专业属性、烹饪学、烹饪专业教育的层次性等基本问题再进一步明确以形成共识;对新出现的问题,如烹饪与营养教育专业是职教本科还是应用型本科教育、烹饪与营养教育专业的工程教育认证、研制本科烹饪专业教学标准等关键问题,进一步辨析以期形成共识,希冀为烹饪职业教育专业建设提供参考。The vocational education undergraduate cooking and catering management major was added in the 2021 Vocational Education Catalogue by the Ministry of Education,which provides new opportunities for the development of culinary education.Based on the practical issues of the construction of the culinary education major,the basic issues such as the attribution of culinary major,gastronomy,and the level of culinary professional education that have been discussed will be further clarified to form a consensus.The emerging issues,such as whether the cooking and nutrition education major is vocational education or applied undergraduate education,accreditation of engineering education of cooking and nutrition education major,and the drawing-up of teaching standards for undergraduate cuisine major etc.must be identified and analyzed to form a consensus and to provide a reference for the professional construction of culinary vocational education.

关 键 词：烹饪教育 本科教育 专业建设 现实问题 

分 类 号：TS972.1-1[轻工技术与工程]