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中式面点制作课程一体化教学模式的实践探究

Author(s)：
张超

Publication Title：

Wen Yuan (Primary School Edition) 2021 No.02

Affiliations：
吉林省延吉市职业高级中学吉林延吉 133000

Abstract：
根据2019年省政府工作报告,提出把旅游文化产业发展成三个支柱产业之一,旅游业的发展必然推动餐饮业的繁荣,这将拉动餐饮行业对烹饪技能人才的需求.因此烹饪专业的培养目标是面向餐馆、酒店等餐饮企业,培养学生具备良好职业道德素养及创新意识,掌握文化基础知识、专业知识和职业技能.本文以《中式面点制作》课程为例,通过教学设计和课堂实施成效观察,《中式面点制作》课程运用一体化教学模式,能够培养从事中式面点制作工作的高素质劳动者和技能型人才.

Keywords：
一体化教学模式;中式面点制作;烹饪技能人才

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[1] 张超.中式面点制作课程一体化教学模式的实践探究[J].Wen Yuan (Primary School Edition),2021(02),.

文渊(小学版)

Wen Yuan (Primary School Edition)

Language: 中文

CN：11-9274/G

ISSN：2096-6261

Publication Frequency: 月刊

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