产教融合背景下烹饪专业节气点心实践教学模式研究

【Abstract】

With the integration of production and education, the practical teaching mode of cooking specialty seasonal snacks has become an important topic in the field of culinary education. This paper first analyzes the current situation of culinary education and the problems in the practical teaching mode of seasonal snacks in cooking specialties. Then, based on the concept of production and education integration, the paper proposes a practical teaching mode of seasonal snacks for cooking specialties. Finally, the paper evaluates the effectiveness of the proposed practical teaching mode and puts forward some suggestions for further improvement.

【Keywords】

production and education integration, cooking specialty, seasonal snacks, practical teaching mode

【Introduction】

With the continuous development of the economy and society, the demand for culinary talents has increased significantly. Culinary education has become an important part of higher vocational education, and the cultivation of culinary talents has attracted more and more attention. In recent years, with the development of production and education integration, the traditional teaching mode of culinary education has been unable to meet the needs of the industry. In order to better cultivate culinary talents, it is necessary to explore a practical teaching mode that can effectively integrate production and education.

Seasonal snacks are an important part of culinary culture. The production of seasonal snacks not only requires a high level of cooking skills but also requires a deep understanding of seasonal changes and cultural traditions. Therefore, the practical teaching of seasonal snacks is an important part of the practical teaching of cooking specialties. However, due to the lack of effective teaching modes, the practical teaching of seasonal snacks in cooking specialties has encountered many problems.

This paper aims to explore a practical teaching mode for cooking specialty seasonal snacks based on the concept of production and education integration. This paper first analyzes the current situation of culinary education and the problems in the practical teaching mode of seasonal snacks in cooking specialties. Then, based on the concept of production and education integration, the paper proposes a practical teaching mode of seasonal snacks for cooking specialties. Finally, the paper evaluates the effectiveness of the proposed practical teaching mode and puts forward some suggestions for further improvement.

【Chapter 1】Current Situation of Culinary Education and Problems in the Practical Teaching Mode of Seasonal Snacks in Cooking Specialties

1.1 Current Situation of Culinary Education

Culinary education in China has a long history. With the development of the economy and society, the demand for culinary talents has increased significantly. In recent years, culinary education has become an important part of higher vocational education, and the number of culinary schools has increased significantly.

However, there are still many problems in the current culinary education. First, the teaching mode is too traditional. Most culinary schools still adopt the traditional teaching mode of theory first and practice second, which cannot meet the needs of the industry. Second, the curriculum is too single. The curriculum of most culinary schools is too single, focusing only on cooking skills and neglecting the cultivation of comprehensive abilities such as management, marketing, and innovation. Third, the teaching content is lagging behind. The teaching content of most culinary schools is still mainly traditional Chinese cuisine, and the teaching of international cuisine and new cooking technologies is not enough.

1.2 Problems in the Practical Teaching Mode of Seasonal Snacks in Cooking Specialties

However, the practical teaching mode of seasonal snacks in cooking specialties has encountered many problems. First, the teaching content is too simple. Most culinary schools only teach basic seasonal snacks, and the teaching content is too simple. Second, the teaching mode is too single. Most culinary schools still adopt the traditional teaching mode of theory first and practice second, while neglecting the cultivation of students' practical ability. Third, the teaching equipment is insufficient. The practical teaching of seasonal snacks requires a lot of specialized equipment, and most culinary schools lack the necessary equipment.

【Chapter 2】Practical Teaching Mode of Seasonal Snacks for Cooking Specialties Based on the Concept of Production and Education Integration

2.1 Concept of Production and Education Integration

The concept of production and education integration refers to the integration of production and education through the establishment of a close relationship between the education system and the production system, and the realization of the organic combination of education and production. Production and education integration is an important way to cultivate high-quality talents that can adapt to the needs of the industry.

2.2 Theoretical Basis of the Practical Teaching Mode of Seasonal Snacks for Cooking Specialties Based on the Concept of Production and Education Integration

(1) Learning by Doing

The practical teaching mode of seasonal snacks for cooking specialties based on the concept of production and education integration emphasizes learning by doing. Students should learn cooking skills and cultural traditions through the production of seasonal snacks, and improve their comprehensive ability through the production process.

(2) Experiential Learning

The practical teaching mode of seasonal snacks for cooking specialties based on the concept of production and education integration emphasizes experiential learning. Students should participate in the production process, experience the production process, and learn from the experience.

(3) Cooperative Learning

The practical teaching mode of seasonal snacks for cooking specialties based on the concept of production and education integration emphasizes cooperative learning. Students should work together to complete the production of seasonal snacks, and learn from each other through cooperation.

2.3 Content of the Practical Teaching Mode of Seasonal Snacks for Cooking Specialties Based on the Concept of Production and Education Integration

(1) Establishing Cooperative Relationships with Enterprises

Culinary schools should establish cooperative relationships with food enterprises, and carry out practical teaching activities of seasonal snacks in enterprises. By cooperating with enterprises, students can learn the latest production technologies and market trends, and better adapt to the needs of the industry.

(2) Integrating the Production of Seasonal Snacks with Cultural Traditions

The production of seasonal snacks is closely related to cultural traditions. Culinary schools should integrate the production of seasonal snacks with cultural traditions, and guide students to learn the cultural connotation of seasonal snacks through the production process.

(3) Emphasizing the Combination of Theory and Practice

The practical teaching mode of seasonal snacks for cooking specialties based on the concept of production and education integration emphasizes the combination of theory and practice. Culinary schools should combine theoretical knowledge with practical production, and guide students to learn cooking skills and cultural traditions through the production process.

(4) Improving the Teaching Equipment

The practical teaching of seasonal snacks requires a lot of specialized equipment. Culinary schools should improve the teaching equipment, provide students with a better production environment, and ensure the quality of the practical teaching.

【Chapter 3】Evaluation of the Effectiveness of the Proposed Practical Teaching Mode and Suggestions for Further Improvement

3.1 Evaluation of the Effectiveness of the Proposed Practical Teaching Mode

The proposed practical teaching mode of seasonal snacks for cooking specialties based on the concept of production and education integration has the following advantages:

(1) The practical teaching mode of seasonal snacks is more in line with the needs of the industry, and can better cultivate high-quality culinary talents that can adapt to the needs of the industry.

(2) The practical teaching mode of seasonal snacks can better integrate the production of seasonal snacks with cultural traditions, and guide students to learn the cultural connotation of seasonal snacks through the production process.

(3) The practical teaching mode of seasonal snacks emphasizes the combination of theory and practice, and can better improve students' cooking skills and cultural understanding.

(4) The practical teaching mode of seasonal snacks can provide students with a better production environment, and ensure the quality of the practical teaching.

3.2 Suggestions for Further Improvement

In order to further improve the practical teaching mode of seasonal snacks for cooking specialties based on the concept of production and education integration, the following suggestions are proposed:

(1) Establish a sound evaluation system

The practical teaching mode of seasonal snacks should establish a sound evaluation system, and evaluate students' comprehensive ability in cooking skills, cultural understanding, and practical ability.

(2) Provide more opportunities for practice

The practical teaching mode of seasonal snacks should provide more opportunities for practice, and create a better production environment for students.

(3) Strengthen the cooperation with enterprises

The practical teaching mode of seasonal snacks should strengthen the cooperation with food enterprises, and provide students with more opportunities to learn the latest production technologies and market trends.

【Conclusion】

The practical teaching mode of seasonal snacks for cooking specialties based on the concept of production and education integration has significant advantages in cultivating high-quality culinary talents. The practical teaching mode of seasonal snacks emphasizes learning by doing, experiential learning, and cooperative learning, and integrates the production of seasonal snacks with cultural traditions. The practical teaching mode of seasonal snacks emphasizes the combination of theory and practice, and provides students with a better production environment. However, there are still many problems in the practical teaching mode of seasonal snacks, and further improvement is needed.