价值工程
價值工程
개치공정
VALUE ENGINEERING
2014年
9期
215-216,217
,共3页
高职教育%烹饪工艺与营养%教学分析
高職教育%烹飪工藝與營養%教學分析
고직교육%팽임공예여영양%교학분석
vocational education%cooking techniques and nutrition%teaching analysis
高职烹饪工艺与营养专业人才培养研究已成为餐饮管理与服务类教学改革研究的焦点问题。本文就高职教育烹饪工艺与营养专业的定位、人才培养、教学等诸方面分析，将对专业存在的问题进行分析，提出解决的措施及教学方法改革方面的建议。
高職烹飪工藝與營養專業人纔培養研究已成為餐飲管理與服務類教學改革研究的焦點問題。本文就高職教育烹飪工藝與營養專業的定位、人纔培養、教學等諸方麵分析，將對專業存在的問題進行分析，提齣解決的措施及教學方法改革方麵的建議。
고직팽임공예여영양전업인재배양연구이성위찬음관리여복무류교학개혁연구적초점문제。본문취고직교육팽임공예여영양전업적정위、인재배양、교학등제방면분석，장대전업존재적문제진행분석，제출해결적조시급교학방법개혁방면적건의。
Professional Training research of vocational cooking techniques and nutrition specialty has become the focus of catering management and service teaching reform. This paper analyzes the position, personnel training, teaching and other aspects of vocational education cooking techniques and nutrition specialty, analyzes the problems in this specialty and proposes measures and suggestions of teaching methods reform.
