| 高职食品专业实施学分制的探讨 |
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| 引用本文： | 赵晓华,李慧东. 高职食品专业实施学分制的探讨[J]. 农产品加工．学刊, 2010, 0(2): 106-110. DOI: 10.3969/j.issn.1671-9646(X).2010.02.031 |
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| 作者姓名： | 赵晓华 李慧东 |
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| 作者单位： | 1. 滨州职业学院基础课教学部,山东,滨州,256603
2. 滨州职业学院生物工程系,山东,滨州,256603 |
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| 摘 要： | 在高职实施学分制是实现高职培养目标的有效途径。依据食品专业特点,对学分制的实施进行了具体探讨。
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| 关 键 词： | 高职 食品专业 学分制 |
Discussion of Implementation of Food Speciality Credit System in Vocational College |
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| Zhao Xiaohua,Li Huidong. Discussion of Implementation of Food Speciality Credit System in Vocational College[J]. Nongchanpin Jlagong.Xuekan, 2010, 0(2): 106-110. DOI: 10.3969/j.issn.1671-9646(X).2010.02.031 |
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| Authors: | Zhao Xiaohua Li Huidong |
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| Affiliation: | 1. Basic Course Unit/a>;Binzhou Vocational College/a>;Binzhou/a>;Shandong 256603/a>;China/a>;2. Bioengineering Department/a>;China |
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| Abstract: | The implementation of credit system in vocational college was to achieve an effective way about training vocational goal. The implementation of credit system was discussed based on the characteristics of food professional. |
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| Keywords: | vocational college speciality of food credit system |
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