基于校企合作的“预制菜加工实训教学”课程体系构建研究  

Research on the Construction of Curriculum System of Practical Training Teaching of Prepared Food Processing Based on School-enterprise Cooperation

作　　者：许飞跃 黄文婷 王瑞 曾新安 XU Feiyue;HUANG Wenting;WANG Rui;ZENG Xin'an(College of Food Science and Technology,Foshan University,Foshan,Guangdong 528000,China)

机构地区：[1]佛山大学食品科学与工程学院,广东佛山528000

出　　处：《农产品加工》2024年第23期144-145,148,共3页Farm Products Processing

基　　金：农产品深加工装备共性关键技术研发创新团队项目(2023KJ144);佛山大学高层次人才经费项目(CGZ07001)。

摘　　要：学校教育应当面向社会与企业的实际需求,校企合作作为课程改革的一种有效方式,可以通过在企业中参与完成实际生产,达到教师“教”与学生“学”的有机统一。预制菜作为食品行业未来重点发展的热门方向,相关技术人才的短缺也直接加剧着高等教育的教学改革。结合食品学院与相关企业的合作基础,兼顾校企合作的培养方式特点,制定开设“预制菜加工实训教学”系列课程,为学生搭建灵活运用专业知识的平台,提高实践动手能力与探索创新精神,为预制菜产业今后的发展提供高质量、复合型人才的支持。School education should be oriented to the actual needs of society and enterprises.As an effective way of curriculum reform,school-enterprise cooperation can achieve the organic unity of teachers'teaching and students'learning by participating in the actual production in enterprises.As a hot direction for the future development of the food industry,the shortage of relevant technical talents has directly intensified the teaching reform of higher education.Based on the foundation of cooperation between the food college and relevant enterprises,and considering the characteristics of the training mode of school-enterprise cooperation,a series of practical training and teaching courses on prepared food processing were formulated and offered to build a platform for students to flexibly use professional knowledge,improved their practical ability and explored and innovate,and provided high-quality and composite talents support for the future development of the prepared food industry.

关 键 词：预制菜 校企合作 实训教学 探索实践 

分 类 号：G642[文化科学—高等教育学]