校企合作助力西式面点行业新质生产力提升的路径探索  

School-Enterprise Cooperation to Help Explore the Path of New Quality Productivity Improvement in Western Pastry Industry

作　　者：吴登宇 WU Dengyu(Zhejiang Vocational College of Special Education,Hangzhou 310012,China)

机构地区：[1]浙江特殊教育职业学院,浙江杭州310012

出　　处：《食品安全导刊》2024年第32期123-125,共3页China Food Safety Magazine

基　　金：浙江特殊教育职业学院校级课题“基于新质生产力的听障学生西式面点产教融合育人教学实践研究”(xjg202406)。

摘　　要：校企合作能够有效推动行业技术进步与人才培养,从而促进西式面点行业的高质量发展。本文旨在探讨校企合作如何助力西式面点行业新质生产力的提升。通过分析生产工艺标准化、高端人才培养、创新研发能力的现状,提出共建标准化实验室、联合培养技术人才、协同开展研发项目的策略,以期为促进西式面点行业的持续健康发展提供一定参考。School-enterprise cooperation can effectively promote the technical progress and personnel training of the industry,so as to promote the high-quality development of the western pastry industry.The purpose of this paper is to explore how school-enterprise cooperation can help improve the new quality productivity of western pastry industry.Through analyzing the current situation of production process standardization,high-end talent training,innovative research and development ability,the paper puts forward the strategy of jointly building standardization laboratories,jointly training technical talents,and jointly carrying out research and development projects,in order to provide a certain reference for promoting the sustainable and healthy development of western pastry industry.

关 键 词：校企合作 西式面点 新质生产力 创新 

分 类 号：G712[文化科学—职业技术教育学] TS213.2-4[文化科学—教育学] F426.82[轻工技术与工程—粮食、油脂及植物蛋白工程]