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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。本文分析了高校烹饪专业人才培养对学生职业能力提升的要求,结合餐饮企业对烹饪从业者的期望,揭示了饮食文化教育对烹饪专业学生职业能力提升的作用,并提出了高校饮食文化课程改革的建议,希望高校日常教学活动能够融入职业能力提升的思想,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。
Culinary culture courses are one of the basic courses for college culinary specialty. At the same time, food culture is also an important part of Chinese traditional culture. This paper analyzes the requirements of college culinary professionals in raising students’ occupational competence, reveals the effect of food culture education on the improvement of occupational ability of culinary students in combination with the expectation of culinary practitioners in catering enterprises, and puts forward the reform of college culinary culture curriculum It is suggested that the daily teaching activities of colleges and universities should be able to integrate into the idea of improving their vocational skills. From the aspects of knowledge system, professional ability, learning ability, moral character, cultural connotation, personal accomplishment, interpersonal communication, teamwork, social responsibility, aesthetic taste and innovative spirit Comprehensively enhance the professional ability of cooking majors.