基于岗课赛证融通的餐饮服务与管理课程改革与实践  

Reform and Practice of Restaurant Service and Management Course Based on Integration of Post,Course,Competition and Certificate

作　　者：侯俊娜[1] 王翩 陈雪敏[1] Hou Junna;Wang Pian;Chen Xuemin(Guangdong Innovation Technical College,Dongguan 523964,China)

机构地区：[1]广东创新科技职业学院,广东东莞523964

出　　处：《林区教学》2024年第10期60-64,共5页Teaching of Forestry Region

基　　金：广东省教育厅高等学校科研项目“共生理论视域下现代产业学院发展路径探析——以新餐饮产业学院为例”(2023WQNCX299);广东省职教委教学改革项目“产教融合背景下高职餐饮类特色产业学院的探索与实践”(YJXGLW2022Y10);广东创新科技职业学院2021年质量工程教学改革项目“基于岗课赛证训融通的餐饮服务与管理课程改革与实践”(CXJGKT20212296)。

摘　　要：岗课赛证融合是高职教育一种全新的教育模式。以餐饮服务与管理课程为例,分析岗课赛证内在逻辑关系,围绕学生职业能力发展、岗位基础要求、竞赛核心赛点、证书关键考点修订课程标准,精选课程内容,根据岗位工作流程设计教学内容,开发“餐厅课堂”教学模式,注重过程性评价,将赛与证融入课程评价体系。总结归纳实施成效,以期提高学生核心竞争力,提升人才培养质量。Integration of post,course,competition and certificate is an important model for the reform of higher vocational education.Taking the course of restaurant service and management as an example,this article analyzes the intrinsic logical relationship between job,course,competition and certificate,focuses on students professional ability development,job basic requirements,competition core points,certificate key exam questions,revises course standards,selects course content,designs teaching arrangements based on job work processes,develops a“restaurant classroom”teaching model,pays attention to process evaluation,and integrates competition and certificate into the course evaluation system.By summarizing the implementation results,it aims to improve students core competitiveness and improve talent training quality.

关 键 词：岗课赛证 餐饮服务 餐饮管理 课程改革 

分 类 号：G710[文化科学—职业技术教育学]