CAJ | 학술논문

在高职教育目标引导下，以职业岗位能力为依据，进行《烹饪营养》课程教学内容的重新构建。在明确了课程性质、地位、作用和分析了原课程内容存在问题的基础上，确立课程教学内容重新构建的原则与思路，形成了以强调实践应用性为主要特点的《烹饪营养》课程新教学内容体系。
재고직교육목표인도하，이직업강위능력위의거，진행《팽임영양》과정교학내용적중신구건。재명학료과정성질、지위、작용화분석료원과정내용존재문제적기출상，학립과정교학내용중신구건적원칙여사로，형성료이강조실천응용성위주요특점적《팽임영양》과정신교학내용체계。
Guided under the higher vocational education goal, the teaching content of Cooking Nutrition course is reestablished based on professional position abilities. On the basis of clarifying the property, status, function of the course and analyzing the existing problems of the original course, the principle for reestablishing the teaching content of the course is formulated, thus a new teaching content system featured on practicality is formed.