基于職業(yè)勝任力培養(yǎng)的高職食品類專業(yè)實踐模式探微

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

關鍵詞：食品類專業(yè)；大學生；職業(yè)勝任力；實踐

中圖分類號：G710 文獻標識碼：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世紀的頭20年時間里，我國經(jīng)濟已逐漸由高速發(fā)展轉(zhuǎn)向高質(zhì)量發(fā)展，智能智造已經(jīng)逐漸成為促進經(jīng)濟高質(zhì)量發(fā)展的重要因素。（剩余5035字）