烹饪与营养教育专业“双主体”协同育人模式的挑战与对策  

Challenges and Countermeasures of the"Dual Subject"Collaborative Education Model for Culinary and Nutrition Education Programs

作　　者：聂相珍 崔莹莹 王婷 刘荣汉 NIE Xiangzhen;CUI Yingying;WANG Ting;LIU Ronghan(School of Food and Health,Guilin Tourism University,Guilin 541006)

机构地区：[1]桂林旅游学院食品与健康学院,桂林541006

出　　处：《食品工业》2025年第2期156-159,共4页The Food Industry

基　　金：桂林旅游学院2022年度专创融合示范课程(2022ZCRH019);桂林旅游学院2022年度校级教改项目(2022XJJG024);桂林市-桂林旅游学院2024年度校企合作开发课题建设项目重点项目(2024XQHZ008)。

摘　　要：深入分析我国烹饪本科专业“双主体”协同育人模式的实施现状,旨在探讨其在教学改革中面临的主要问题与挑战,并提出有效的解决策略。通过系统的文献回顾与实地调研,该研究识别了影响该教学模式效果的关键因素:目标一致性不足、企业参与度低、资源共享机制不健全以及文化与制度差异。针对这些问题,文章提出了一系列策略,包括共同制定教育目标和课程计划、建立双向沟通机制、提供企业激励措施、优化资源共享,以及组织文化交流与制度协调活动。这些策略的实施旨在强化校企合作,提高教育与行业的对接效果,最终提升学生的职业技能和就业竞争力。该研究的发现和建议有助于指导全国的烹饪与营养教育教学改革,促进教育内容的创新和教学质量的提升。This paper examines the current implementation status of the"two-body"'collaborative education model in China's culinary undergraduate program.The aim is to explore the main problems and challenges it to face in teaching reform and to propose effective strategies to address them.Through a systematic literature review and field research,this study identifies the key factors affecting the effectiveness of this teaching model,such as insufficient goal consistency,low enterprise participation,inadequate resource-sharing mechanisms,and cultural and institutional differences.To address these issues,this paper proposes a series of strategies,including jointly formulating educational objectives and curriculum plans,establishing a two-way communication mechanism,providing corporate incentives,optimizing resource sharing,and organizing cultural exchange and institutional coordination activities.The implementation of these strategies aims to strengthen school-enterprise cooperation,to improve the effectiveness of the education-industry interface,and to ultimately enhance students'vocational skills and employment competitiveness.The findings and recommendations of this study can help guide the nation's culinary and nutrition education and teaching reform,promote the innovation of educational content,and enhance teaching quality.

关 键 词：“双主体”协同育人 烹饪教育 校企合作 教学改革 职业教育 

分 类 号：G642[文化科学—高等教育学] TS972.1-4[文化科学—教育学] TS201.4-4[轻工技术与工程]