西式烹饪工艺实训室管理  

Western Cooking Technique Training Lab Management

作　　者：彭长君 PENG Changjun(Beihai Vocational College,Beihai 536000,China)

机构地区：[1]北海职业学院,广西北海536000

出　　处：《现代食品》2025年第1期98-100,共3页Modern Food

摘　　要：随着现代社会的迅速发展和全球文化交流的日益频繁,西餐已经跻身于人们偏爱的美食之列。近年来,职业教育领域也逐渐增加了更多与西式烹饪技术相关的专业课程。在西餐烹饪教育的过程中,专业实践教室的打造与管理显得尤为关键。本文将探讨西式烹饪专业实训室的核心特点,探讨管理实践教室的重要性、基本管理原则和方法,以及在管理过程中可能遇到的问题和相应的解决策略,旨在为相关教育工作者和管理人员提供有益的参考信息。With the rapid progress of modern society and the increasingly frequent global cultural exchanges,western food has been among people’s favorite food.In recent years,more professional courses related to western cooking techniques have been added in the field of vocational education.In the process of western food cooking education,the building and management of professional practice classroom is particularly critical.This paper will explore the core characteristics of the western cooking professional training room,explore the importance of management practice classroom,basic management principles and methods,as well as possible problems in the management process and corresponding solution strategies,aiming to provide useful reference information for relevant educators and managers.

关 键 词：西式烹饪 实训室管理 安全卫生 

分 类 号：G712[文化科学—职业技术教育学]