在高职院校粤菜烹调工艺课程教学中,传统的教学观念、教学模式以及教学内容已经难以满足当今社会和行业发展的需求,必须不断开拓创新和改革教学设计,建立以培养学生理论知识、操作技能以及职业素养为一体的教学理念,从而提高学生的综合素质,促进学生全面发展。 In the process of teaching Cantonese cuisine in higher vocational colleges, the traditional teaching concepts, teaching modes and teaching content have been difficult to meet the needs of today’s society and industry. We must constantly blaze new trails and reform the teaching design, and set up to cultivate students’ theoretical knowledge and operation Skills and professionalism as one of the teaching philosophy, so as to improve the overall quality of students, and promote the all-round development of students.