烹饪工艺与营养专业中德技并修的实践与探索_OpenScirbe Publishing

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烹饪工艺与营养专业中德技并修的实践与探索

Author(s)：
王林

Publication Title：

Wen Yuan (High School Edition) 2024 No.06

Affiliations：
鞍山职业技术学院

Abstract：
本文研究了烹饪工艺与营养专业中坚持“德技并修”的重要性和实践策略，要求应该同时培养学生的技术技能和职业道德。首先强调掌握烹饪技术、食物准备和营养知识的重要性，说明它们与职业发展的联系。然后讨论职业道德的作用，重点是诚信、责任以及对食材和消费者的尊重。最后探索了德技并修的实践策略，包括道德融入课堂、实践培训和实习及研讨会。通过采取这些策略，帮助学生成长为德才兼备的人才，在专业发展上取得更大的成功。

Keywords：
烹饪工艺与营养专业；德技并修；实践策略

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[1] 王林.烹饪工艺与营养专业中德技并修的实践与探索[J].Wen Yuan (High School Edition),2024(06),.

文渊(高中版)

Wen Yuan (High School Edition)

Language: 中文

CN：11-9276/G

ISSN：2096-6288

Publication Frequency: 月刊

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