论饮食文化课程与烹饪专业学生职业能力的提升  

On the Improvement of Cuisine Specialty Students’ Professional Competence through Food Culture Course

作　　者：刘畅[1] 

机构地区：[1]郑州旅游职业学院

出　　处：《浙江旅游职业学院学报》2017年第1期70-73,共4页Journal of Tourism College of Zhejiang

摘　　要：饮食文化课程是高校烹饪专业的专业基础课之一,同时,饮食文化也是中国传统文化的重要组成部分。本文结合烹饪专业人才培养对学生职业能力提升的要求,以及餐饮企业对烹饪从业者的期望,分析饮食文化教育对烹饪专业学生职业能力提升的作用,试图促进高校饮食文化课程改革,使教学活动能够从知识体系、专业能力、学习能力、道德品质、文化内涵、个人修养、人际交往、团队协作、社会责任、审美情趣、创新精神等方面全面提升烹饪专业学生的职业能力。Food culture course,which is an important part of Chinese culture,is one of the basic professional courses for cuisine specialty students. This article takes into consideration employers’ requirements and expectations of cuisine specialty talents in terms of professional competence to analyze the role of food culture course in upgrading students’ professional skills. By reforming food culture courses,teaching activities should be oriented towards cultivating students ’ knowledge system,professional competence,studying ability,morality, cultural consciousness,personal accomplishment,interpersonal communication,teamwork,social responsibility,aesthetic tastes,and innovation awareness.

关 键 词：饮食文化 烹饪专业 职业能力提升 课程改革 

分 类 号：TS971-4[轻工技术与工程] G717.38[文化科学—职业技术教育学]