试论高职高专烹饪专业教学莱点筛选  

On the Selecting of the Dishes in Cuisine Major Teaching in High Professional Education

作　　者：姜春和[1] 

机构地区：[1]吉林商业高等专科学校,吉林长春130062

出　　处：《吉林商业高等专科学校学报》2003年第4期18-19,共2页Journal of Jilin Commercial College

摘　　要：文章从提高教学质量、学以致用的角度,论述了烹饪工艺专业教学品种筛选的意义、程序,提出了教学品种筛选的原则、标准和注意事项。并对筛选出的教学品种如何应用提出了很好的建议。The article mainly discussed, from the promoting of the quality of teaching and the role of application of studying, the sense and the procedure of selecting Dishes in cuisine teaching, and improving the rules, standards and points for attention of selecting dishes. It has provided suggestions of how to apply the cuisine teaching dishes.

关 键 词：烹饪专业 高等职业学校 高等专科学校 教学菜点 品种筛选 

分 类 号：TS972-4[轻工技术与工程] G718.5[文化科学—职业技术教育学]