三全育人视域下烹饪与营养教育专业本科生专业认同度现状及提升策略研究  

Research on the Status Quo and Promotion Strategy of Undergraduate Students Professional Recognition of Cooking and Nutrition Education from the Perspective of Three-Whole Education

作　　者：丁晓 白洁 李想[1] 冯飞 罗文[1] 赵洋 DING Xiao;BAI Jie;LI Xiang;FENG Fei;LUO Wen;ZHAO Yang(Sichuan Tourism University,Chengdu 610100,Sichuan,China)

机构地区：[1]四川旅游学院,四川成都610100

出　　处：《四川旅游学院学报》2023年第5期1-6,共6页Journal of Sichuan Tourism University

基　　金：四川省高等教育人才培养质量和教学改革重点项目“基于高等教育‘新基建’需求地优势特色专业建设研究与实践”,项目编号:JG2021-1452;四川旅游学院高等教育人才培养质量和教学改革一般项目“‘三全育人’视域下应用型高校烹饪与营养教育专业大学生心理健康教育落实路径研究”,项目编号:JG2022003。

摘　　要：通过厘清“三全育人”的具体内涵,在深刻理解和掌握全员、全过程、全方位育人之间的内在逻辑后,以L学院烹饪与营养教育专业的本科生作为研究对象,通过问卷调查从行业发展前景、家庭社会影响、学校教育资源、学生自身因素四个维度,展开专业认同度调查研究,最终发现该专业学生的专业认同度稍低。因此结合三全育人相关理论,探究应用型高校烹饪与营养教育专业大学生提升专业认同度在育人主体、育人过程、育人方位方面行之有效的对策,以期对同类型高校烹饪与营养教育专业本科生专业认同度提升提供有益借鉴。After clarifying the specific connotation of“three-whole education”,and deeply understanding and mastering the internal logic of whole-staff,whole-process,and all-round education,this study takes the undergraduate students majoring in cooking and nutrition education of L College as the research object and conducts a questionnaire survey from four dimensions:industry development prospect,family social influence,school education resources,and students factors.It is found that the degree of professional recognition of students in this major is comparatively low.Therefore,combined with the relevant theories of the three aspects of education,this paper explores effective countermeasures to enhance professional recognition of applied college students majoring in cooking and nutrition education in aspects of education subject,process,and orientation.It expects to provide a reference for the promotion of professional recognition of undergraduates majoring in cooking and nutrition education in similar universities.

关 键 词：三全育人 烹饪与营养教育本科生 专业认同度 

分 类 号：G642[文化科学—高等教育学]