基于“洛桑模式”的烹饪工艺与营养专业职业教育现代学徒制研究  

Research on Modern Apprenticeship System for Vocational Education of Culinary Arts and Nutrition Major Based on the“Lausanne Model”

作　　者：王相惠 WANG Xianghui(Yangzhou Hospitality Institute,Yangzhou 225300,China)

机构地区：[1]扬州中瑞酒店职业学院,江苏扬州225300

出　　处：《职业技术》2023年第6期51-59,共9页Vocational Technology

基　　金：全国食品产业职业教育教学指导委员会2022年度教育教学改革与研究“基于‘洛桑模式’下烹饪工艺与营养专业职业教育现代学徒制研究”(SHK2022112)。

摘　　要：文章以服务发展、就业为导向,以现代学徒制模式为突破口,将行业标准和烹饪工艺与营养专业课程设置进行深入比较分析;以推进产教融合、适应需求、提高质量为目标,以烹饪工艺与营养专业课程体系为研究对象,以行业标准为主要依据、“洛桑模式”为教学借鉴,深入研究我国酒店行业标准,探寻烹饪工艺与营养专业课程体系的教学改革方向。基于扬州中瑞酒店职业学院的实践案例,结合行业各岗位职责标准及高职院校实际情况,进行“洛桑模式”烹饪工艺与营养专业现代学徒制探索实践研究,完善烹饪工艺与营养专业课程体系设置,促进教学改革。This paper takes service development and employment as the orientation,and the modern apprenticeship system model as the breakthrough point.It conducts a comparison and analysis in depth between the industry standard and the curriculum setting of culinary arts and nutrition major.Taking promoting the integration of industry and education,adapting to the needs and improving the quality as the goal,the curriculum system of culinary arts and nutrition major as the object of study,the industry standard as the main basis and the“Lausanne model”as the teaching reference,further study the hotel industry standard and explore the teaching reform direction of the course system of culinary arts and nutrition major.Based on the practical case of Yangzhou Hospitality Institute,combined with the duty standards of various positions in the industry and the actual situation of higher vocational colleges,the exploration and practice research on modern apprenticeship system for culinary arts and nutrition major based on“Lausanne model”was carried out to improve the course system setting of culinary arts and nutrition major and promote the teaching reform.

关 键 词：洛桑模式 烹饪工艺与营养专业 现代学徒制 

分 类 号：G710[文化科学—职业技术教育学]