Construction Culinary Professional Teaching System for both platforms.doc

Construction Culinary Professional Teaching System for both platforms Paper Keywords: teaching mode is set to teaching the theory in practice characteristics of teachers in the teaching profession Abstract: To construct the theory and practice of professional cooking instruction system for both platforms, to comply with the law of vocational education. From the two teaching mode settings, highlight the major characteristics. Theoretical teaching and practical teaching module settings, should facilitate the training of personnel to achieve and employment ‘seamless docking’. Tianjin, the continuous development of the catering industry, catering only to large restaurants, wine Lodge Restaurant been nearly ten thousand. With the changes in the pattern of the catering industry, large hotels and restaurants also increased, especially five-star hotels, guest houses, but also expanding. To this end, need to establish a scientific training objectives and in accordance with the law schools of higher vocational education ideas, explore a set of cooking theory and practice of higher vocational education system, modernization of teaching. From the two teaching mode is set to highlight the professional characteristics. One or two teaching principles and methods set In order to meet market demand for professionals in high-level cuisine, we must train students in the main line of professional skills, science and set the curriculum. Should be to serve as the purpose of employment-oriented. 2 platform construction must be to enhance the professional skills to science and to set curriculum. Construction of two platforms do a good job, you must follow the following principles: (1) must be closely integrated with the socio-economic development, market demand is good, there is potential for development, student employment rate. (2) can meet the teaching needs of higher vocational education, and be able to use modern teaching methods to improve teaching quality. (3) must be develope