基于OBE理念下高职烹饪工艺与营养专业人才培养体系研究——以广东省为例  

Research on the Talent Training System for the Major of Culinary Arts and Nutrition in Higher Vocational Education under the OBE Concept--Taking Guangdong Province as an Example

作　　者：郝志阔 蔡文豪 朱岸章 凌志远 HAO Zhikuo;CAI Wenhao;ZHU Anzhang;LING Zhiyuan(Guangdong Vocational College of Environmental Protection Engineering,School of Food Health,Foshan 528216,China;Guangdong Literary&Art Vocational College,School of Culinary Arts and Nutrition,Guangzhou 511400,China)

机构地区：[1]广东环境保护工程职业学院食品健康学院,广东佛山528216 [2]广东文艺职业学院烹饪与营养学院,广东广州511400

出　　处：《现代食品》2025年第2期68-71,共4页Modern Food

摘　　要：本文基于OBE理念,对广东省高职院校烹饪工艺与营养专业人才培养体系进行研究。融合大湾区经济增长与市场需求动态,在明确人才培养目标、优化课程体系、强化实践教学、提升师资水平队伍、深化校企合作等方面构建了以成果为导向的烹饪工艺与营养专业人才培养体系。该体系强调学生的实践能力、创新能力和职业素养,旨在培养出适应市场需求的高素质技术技能型人才。Based on the OBE(Outcome-Based Education)concept,this paper conducts research on the talent training system for the major of Culinary Arts and Nutrition in higher vocational colleges in Guangdong Province.Integrating the economic growth of the Greater Bay Area and the dynamics of market demands,an outcome-oriented talent training system for the major of Culinary Arts and Nutrition has been constructed in aspects such as clarifying the talent training objectives,optimizing the curriculum system,strengthening practical teaching,improving the teaching staff,and deepening schoolenterprise cooperation.This system emphasizes students'practical abilities,innovative abilities and professional qualities,aiming to cultivate high-quality technical and skilled talents who can adapt to market demands.

关 键 词：OBE理念 烹饪工艺与营养 人才培养体系 高职 

分 类 号：G718.5[文化科学—职业技术教育学]