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基于食品产业转型升级需求,以食品企业生产一线岗位对人才职业能力的要求为依据建立课程体系,制定专业实践课程与生产实际紧密结合的教学做一体化教学内容,强化实践教学改革,构建了食品加工技术专业“322”工学结合人才培养模式,即通过“入职体验、实境训练、顶岗历练”三个层次的递进式培养,提高学生职业技能和职业素质;发挥学校、企业两个方面的优势,构建校企“全员参与、全程对接、人才共育”的培养机制;运用学校和企业两种考核制度共同对学生进行考核评价。
Based on the needs of the food industry for transformation and upgrading, the curriculum system was established based on the requirements of the first-line production positions of food enterprises for the professional ability of qualified personnel. The teaching system for integrating professional practice courses with production practice was made into an integrated teaching content, and the practical teaching reform was strengthened to build food Processing technology specialty “322 ” work-study combination of personnel training mode, that is, through the “entry experience, training in situ, post experience ” three levels of progressive training to improve students’ vocational skills and professional qualifications; play schools, businesses Two aspects of the advantages of building a school-enterprise “full participation, full docking, a total of personnel training ” training mechanism; the use of the school and enterprise assessment system jointly assessment of students assessment.