本科层次烹饪专业学生职业行动能力的构建  

Constructing Professional Action Competence for Undergraduate Culinary Students

作　　者：周爱东[1] ZHOU Aidong(School of Tourism and Cuisine,Yangzhou University,Yangzhou 225000,Jiangsu,China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225000

出　　处：《普洱学院学报》2024年第5期135-140,共6页Journal of Pu'er University

摘　　要：本科层次的烹饪专业教育应该以学生的职业行动能力为核心,以职业教育适应性为指导。具体需要从五个方面入手:明确职业行动能力的构成、设计符合专业特点的职业行动能力框架,合理设计课程结构与内容,以赛促学强化学生专业能力,团队合作构建学生个人能力,产教结合初步形成职业行动力。从整体来说,构建学生的职业行动能力时应该以教育适应性为基本要求,注意饮食行业的经营需求,也注意社会与个人发展的需求,使职业教育供给与需求实现适度的融合发展。Undergraduate level higher culinary education should focus on students'vocational action abilities and be guided by vocational education adaptability.Specific measures need to be taken from five aspects:clarifying the composition of professional action ability,designing a professional action ability framework that is in line with professional characteristics,designing a reasonable curriculum structure and content,strengthening students'professional abilities through competition,building students'individual abilities through teamwork,and initially forming professional action ability through the combination of industry and education.Overall,when building students'vocational action abilities,educational adaptability should be the basic requirement,paying attention to the business needs of the catering industry,as well as the needs of social and personal development,so as to achieve a moderate integration of vocational education supply and demand.

关 键 词：烹饪专业 职业行动能力 职业教育适应性 

分 类 号：TS972.1-4[轻工技术与工程]