基于職業(yè)勝任力培養(yǎng)的高職食品類專業(yè)實(shí)踐模式探微

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摘 要：采用實(shí)地走訪或問卷調(diào)查法構(gòu)建了食品類專業(yè)大學(xué)生的職業(yè)勝任力模型。根據(jù)勝任力模型對(duì)學(xué)生的新要求，提出以職業(yè)勝任力提升為導(dǎo)向深化改革、創(chuàng)新現(xiàn)行實(shí)踐模式。主張基于“項(xiàng)目導(dǎo)向、任務(wù)驅(qū)動(dòng)”理念，以項(xiàng)目化改革創(chuàng)新傳統(tǒng)的實(shí)踐模式，從而切實(shí)提高實(shí)踐效果和學(xué)生的綜合素養(yǎng)。

關(guān)鍵詞：食品類專業(yè)；大學(xué)生；職業(yè)勝任力；實(shí)踐

中圖分類號(hào)：G710 文獻(xiàn)標(biāo)識(shí)碼：A

Probe into the Practice Mode of Food Specialty in Higher Vocational

Education Based on the Training of Professional Competence

Liang Ruijin* Liang Minhua Deng Hongling

School of Food Science，Guangdong Food and Drug Vocational College GuangdongGuangzhou 510520

Abstract：The occupational competency model for college students majoring in food was constructed by field visits or questionnaires.According to the new requirements of the competency model for students，it was proposed to deepen the reform and innovate the current practice model guided by the promotion of professional competency.Based on the concept of ‘project oriented and task driven’，it advocated to reform and innovated the traditional practice mode by project，so as to effectively improve the practice effect and the comprehensive quality of students.

Keywords：food specialty；college student；professional competence；practice

21世紀(jì)的頭20年時(shí)間里，我國經(jīng)濟(jì)已逐漸由高速發(fā)展轉(zhuǎn)向高質(zhì)量發(fā)展，智能智造已經(jīng)逐漸成為促進(jìn)經(jīng)濟(jì)高質(zhì)量發(fā)展的重要因素。（剩余5035字）