高职院校烹饪工艺与营养“工学结合”教学模式的实践探索  

A Practical Exploration of the Teaching Mode of"Work-Study Combination"of Cooking Craft and Nutrition in Higher Vocational Colleges

作　　者：杨欣[1] YANG Xin(Guizhou Province Anshun Vocational and Technical College,Anshun 561000,China)

机构地区：[1]贵州省安顺职业技术学院,贵州安顺561000

出　　处：《现代食品》2024年第20期67-69,共3页Modern Food

摘　　要：本文旨在探讨高职院校烹饪工艺与营养专业“工学结合”教学模式的实践应用与效果。通过分析该教学模式的内涵、特点及其在高职院校烹饪工艺与营养专业中的具体应用,揭示了“工学结合”教学模式在提升学生职业技能、增强就业竞争力以及促进产教深度融合方面的积极作用。The purpose of this paper is to explore the practical application and effect of the"work-study combination"teaching model for culinary technology and nutrition major in higher vocational colleges.By analyzing the connotation and characteristics of the teaching model and its application in the specialty of cooking technology and nutrition in higher vocational colleges,this paper reveals the positive role of the teaching model in improving students'vocational skills,enhancing employment competitiveness and promoting the deep integration of production and education.

关 键 词：高职院校 烹饪工艺与营养 工学结合 教学模式 实践探索 

分 类 号：G712[文化科学—职业技术教育学]