四川旅游学院学报
四川旅遊學院學報
사천여유학원학보
Journal of Sichuan Higher Institute of Cuisine
2015年
5期
85-88
,共4页
“教%学%做%验”模式%职业素养%课堂教学改革
“教%學%做%驗”模式%職業素養%課堂教學改革
“교%학%주%험”모식%직업소양%과당교학개혁
model of“teaching,learning,operating and examining”%professional competence%class teaching re-form
学生职业素养教育是高技能人才培养的重心。文章立足饭店企业需求，研究课堂教学改革的进程与不足。教学中以“教、学、做、验”模式为载体，融合、突显职业素养教育的关键环节与要素，采取在教学内容上改造升级，方法上运用体验式教学，手段上借助“微资源”及成果测评时注重能力导向等策略来提高学生职业素养。
學生職業素養教育是高技能人纔培養的重心。文章立足飯店企業需求，研究課堂教學改革的進程與不足。教學中以“教、學、做、驗”模式為載體，融閤、突顯職業素養教育的關鍵環節與要素，採取在教學內容上改造升級，方法上運用體驗式教學，手段上藉助“微資源”及成果測評時註重能力導嚮等策略來提高學生職業素養。
학생직업소양교육시고기능인재배양적중심。문장립족반점기업수구，연구과당교학개혁적진정여불족。교학중이“교、학、주、험”모식위재체，융합、돌현직업소양교육적관건배절여요소，채취재교학내용상개조승급，방법상운용체험식교학，수단상차조“미자원”급성과측평시주중능력도향등책략래제고학생직업소양。
Students'professional competence is the core of vocational higher education .This paper,based on the needs of catering businesses , explores the process and deficiencies of class teaching reform .The teaching process should adopt the model of“teaching,learning,operating and examining”,integrating and highlighting the key procedures and factors in professional competence training .The strategies include changing and upgra-ding the teaching contents ,using experiential teaching method ,utilizing micro-resources ,and emphasizing abili-ty-oriented approach in result evaluation .
