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烹饪工艺与营养专业“五年制”一体化培养模式更具系统性、完整性和连续性,缩短了学习时间,减轻学生家庭负担;同时避免了中、高职衔接过程中因培养方向的偏移而导致的教学内容和课时安排的重复。文章以重庆商务职业学院烹饪工艺与营养专业为例,探讨“五年制”一体化人才培养方案的设计与具体实践。
Cooking process and nutrition specialty “five-year ” integrated training mode more systematic, complete and continuity, shorten the study time and reduce the burden on students’ families; at the same time to avoid the convergence of middle and high vocational education because of the direction The offset of the teaching content and class schedule repeated. The article takes Chongqing Catering Technology and Nutrition Specialty of Vocational College as an example to discuss the design and practice of “Five-year” integrated talent training program.