| 烹饪专业高等教育的现状与思考 |
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| 引用本文： | 孙耀军,孙莉. 烹饪专业高等教育的现状与思考[J]. 河南职业技术师范学院学报(职业教育版), 2004, 0(1): 20-22 |
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| 作者姓名： | 孙耀军 孙莉 |
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| 作者单位： | 河南职业技术师范学院,食品学院,河南,新乡,453003 |
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| 摘 要： | 我国烹饪高等教育经过20年的发展,虽然已经初具规模,但在专业结构、专业设置、人才培养模式等方面还存在一些问题。必须从调整专业结构、专业设置等方面出发,构建从专科层次到研究生层次的烹饪高等教育体系,将人才培养模式与人才需求紧密联系起来,分层次培养烹饪高级人才,促进烹饪高等教育进一步发展和提高。
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| 关 键 词： | 烹饪 高等教育 现状 问题 建议 |
| 文章编号： | 1008-7516(2004)01-0020-03 |
| 修稿时间： | 2003-10-13 |
Thinking on the present condition of higher education of cuisine |
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| SUN Yao-jun,SUN Li. Thinking on the present condition of higher education of cuisine[J]. Journal of Henan Vocation-Technical Teachers College(Vocational Education Edition), 2004, 0(1): 20-22 |
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| Authors: | SUN Yao-jun SUN Li |
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| Abstract: | The higher education of cuisine has being developed for twenty years in our country.Now,partern of brain development but in fact there are some problems such as specialized subject of structur, install, and training person of ability. This article tells that we shall start from adjusting the specialized subject of structur, setting intergrating the specialized of install.We set up the perfect systerm higher education of cuisine arrange from journior college and graduate students. It~(')s necessary to comdine talent development and improvement of the advanced education of cuisine with dermand of employees closely. |
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| Keywords: | cuisine higher education present condition problem suggestion |
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