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烹饪实训能力目标是烹饪专业职业教育目标的具体体现,也是烹饪教学目标的确定依据。运用“理实一体”的教学模式,建立健全一套科学合理的实训目标及评价机制,是烹饪理论教学与实训教学相结合、技能与行业要求相结合的有效保证。
The goal of culinary training ability is the concrete manifestation of the goal of culinary professional vocational education and also the basis of the culinary teaching goal. Applying the teaching mode of “Realism ”, establishing and perfecting a set of scientific and reasonable training objectives and evaluation mechanism is an effective guarantee of the combination of cooking theory teaching and practical training and the combination of skills and industry requirements.