| 高职院校食品专业职业精神与工匠精神融合途径的研究 |
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| 引用本文： | 张伶俐,毕可海,聂小伟.高职院校食品专业职业精神与工匠精神融合途径的研究[J].农产品加工．学刊,2020(5):101-102. |
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| 作者姓名： | 张伶俐 毕可海 聂小伟 |
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| 作者单位： | 威海海洋职业学院 |
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| 基金项目： | 2019年度全国食品工业职业教育教学指导委员会教学改革研究课题(SH244);中国轻工业联合会教育工作分会2018年度课题(QGJY2018029);中国职业技术教育学会教学工作委员会2019-2020年度职业教育教学改革课题研究课题(1910561)。 |
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| 摘 要： | 阐述了高职院校食品专业职业精神与工匠精神的内涵,结合当前人才培养质量的不足分析和职业精神与工匠精神融合的必要性,从改革人才培养模式、完善课堂教学方法、加强校企合作等方面提出融合途径,全面提升食品专业人才培养质量。
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| 关 键 词： | 职业精神 工匠精神 食品专业 |
Research on the Integration of Professionalism and Craftsmanship of Food Major in Higher Vocational College |
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| ZHANG Lingli,BI Kehai,Nie Xiaowei.Research on the Integration of Professionalism and Craftsmanship of Food Major in Higher Vocational College[J].Nongchanpin Jlagong.Xuekan,2020(5):101-102. |
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| Authors: | ZHANG Lingli BI Kehai Nie Xiaowei |
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| Institution: | (Weihai Ocean Vocational College,Weihai,Shangdong 264300,China) |
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| Abstract: | The article expounds the connotation of professionalism and craftsmanship of food specialty in higher vocational colleges,analyized the necessity of the integration of professionalism and craftsmanship in combination with the current shortage of talent training quality.Propose integration approaches from the aspects of reforming talent training mode,improving classroom teaching methods,and strengthening school-enterprise cooperation,the quality of professional training of food professionals will be comprehensively improved. |
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| Keywords: | professionalism craftsmanship food specialty |
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