论饮食文化课程与烹饪专业学生职业能力的提升

• 作 者: 刘畅
• 机 构: 郑州旅游职业学院,
• 出 处: 浙江旅游职业学院学报
• 发表日期: 2017年01期
• 关键词: 饮食文化 烹饪专业 课程改革 职业能力提升 中国传统文化 道德品质 教学活动 个人修养 文化特质 大学生人文素质

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。本文结合烹饪专业人才培养对学生职业能力提升的要求,以及餐饮企业对烹饪从业者的期望,分析饮食文化教育对烹饪专业学生职业能力提升的作用,试图促进高校饮食文化课程改革,使教学活动能够从知识体系、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. Combining with the requirements of cooking professionals in raising students’ professional abilities, and the expectation of catering enterprises to cooking professionals, this paper analyzes the effect of food culture education on the improvement of professional abilities of culinary students, tries to promote the reform of food culture in colleges and universities, From the knowledge system, professional ability, learning ability, moral quality, cultural connotation, personal accomplishment, interpersonal communication, teamwork, social responsibility, aesthetic taste, innovative spirit and comprehensively enhance the professional ability of cooking majors.