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烹饪专业项目课程的管理采用三级“树枝”型管理模式,该管理模式以专业办公室为管理核心实施一级管理,以专业学部为主体实施二级管理,以专业学科带头人和德育骨干为团队实施三级管理。在教学评价方面,将课业手册、考试成绩、操作竞赛结合起来进行综合评价。在德育评价方面,建立专业奖学金制度、“校企合一”值周制度和“准职业人”的专业承诺制度。
Culinary specialty project curriculum management using three “branch ” type management mode, the management model to the professional office for the management of the implementation of a management, professional departments as the main implementation of the two management, with professional subject leaders and moral education backbone Three levels of management for the team. In teaching evaluation, the course manual, test scores, operational competitions combined for comprehensive evaluation. In moral evaluation, the establishment of professional scholarship system, “school-enterprise unity ” week system and “prospective professional ” professional commitment system.