高职院校焙烤食品加工技术课程体系“六位一体”模式构建与实践  

Construction and Practice of"Six-in-One"Model of Baking Food Processing Technology Curriculum System in Higher Vocational Colleges

作　　者：刘旭光[1] 杨君[1] 谢月亮 林志立 LIU Xuguang;YANG Jun;XIE Yueliang;LIN Zhili(Guangdong Agriculture Industry Business Polytechnic,Guangzhou 510507,China)

机构地区：[1]广东农工商职业技术学院,广东广州510507

出　　处：《广东农工商职业技术学院学报》2025年第1期78-81,86,共5页Journal of Guangdong Agriculture Industry Business Polytechnic

基　　金：广东省高等职业院校农林牧渔专业教学指导委员会2023年度教改项目(YN2023YB05);2023年度广东省职业院校创新创业教育工作指导委员会教育教学改革项目(No.41)。

摘　　要：以大湾区高职院校焙烤食品加工技术专业为例,探讨了在新时代背景下,如何构建一个以思想政治教育为核心,将岗位技能培训、职业技能竞赛、职业资格认证、创新创业教育、劳动实践相结合的“岗赛证创劳”六维一体的课程体系。文章首先阐述了建立这一课程体系的必要性,随后阐述了课程体系的构建方法,并展示了“三课堂”人才培养模式的螺旋上升路径、“菜单式”焙烤食品加工技术课程体系、“五位一体”的学习资源库的构建、定制化实践平台的创设以及多元化课程评价体系的建立等创新成果,旨在为其他高职院校的相关课程提供参考和借鉴。Taking the major of baking food processing technology in higher vocational colleges in the Greater Bay Area as an illustration,this paper explores how to establish a six-dimensional curriculum system of"post-competition,certificate and labor-creation"with ideological and political education at the core and integrating post-skill training,vocational skills competitions,vocational qualification certifications,innovation and entrepreneurship-oriented education,and labor practice in the context of the new era.The article firstly elaborates on the necessity of establishing this curriculum system,and secondly elaborates on the construction approach of the curriculum system in detail.It also presents the spiral path of the"three-classroom"talent cultivation model,the"menu-style"baking food processing technology curriculum system,the construction of the"Five-in-One"learning resource base,the establishment of the customized practice platform,and the formation of the diversified curriculum evaluation system and other innovative outcomes,with the aim of providing references for other relevant courses in higher vocational colleges.

关 键 词：高职院校 焙烤食品 课程体系 构建 实施 

分 类 号：G712[文化科学—职业技术教育学]