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近年来,“项目课程”的开发设计已成为职业学校课程改革的一个热点。2005年,杭州市中策职业学校开始中职学校烹饪专业“项目课程”设计与开发的实践研究工作,对烹饪技艺与知识体系进行了项目化,并对烹饪专业项目课程的设置、教学设计、教学评价、教材建设、课程管理以及师资培养建设诸多方面进行了较为系统的研究与实践。三年来,该专业坚持“以工作任务为中心,以典型产品为载体”的指导思想,力求让学生在复杂的工作情境中提升职业能力,开发技术思维,并以菜品及工作任务为载体延伸出需要掌握的知识及工作任务,加快了教学内容、课程设置、教学方法、评价标准以及管理手段的整体改革,形成了鲜明的教育教学特色。
In recent years, the development and design of “project curriculum” has become a hot spot in vocational school curriculum reform. In 2005, Hangzhou Zhongce Vocational School started the practical research on the design and development of the “Professional Curriculum” of the vocational school culinary specialty, and carried out the project on the cooking skill and knowledge system, and set the curriculum of the cooking major project, teaching Design, teaching evaluation, textbook construction, curriculum management and teacher training and construction of many aspects of a more systematic research and practice. In the past three years, the major has adhered to the guiding ideology of “focusing on work tasks and taking typical products as carrier”, and strived to enable students to improve their professional abilities in complex work situations, develop technical thinking, and take dishes and tasks as carriers Extend the knowledge and tasks needed to be mastered, speed up the overall reform of teaching contents, curricula, teaching methods, evaluation standards and management tools, and form a distinctive teaching and learning characteristic.