首页|现代学徒制下课程思政育人体系构建的探索——以高职烹饪工艺与营养专业为例

现代学徒制下课程思政育人体系构建的探索——以高职烹饪工艺与营养专业为例

扫码查看
原文链接
  • NETL
  • NSTL
  • 万方数据
本文以烹饪工艺与营养专业为主体,在现代学徒制下探索构建课程思政育人体系.校企从顶层确立人才培养目标及思政育人目标,协同找准学生职业能力三课堂,共同搭建育人课程框架,并将思政核心有效地融入思政与人文、通用技能、专业基础、专业技能、个性化、岗位实习、职业多样化等代表课程中,推进双主体协同育人,形成思政育人体系.最后,探索体系实施的保障措施,确保人才培养可持续.
Exploration on the Construction of Curriculum Ideological and Political Education System Under Modern Apprenticeship System—Taking Higher Vocational Cooking Technology and Nutrition Major as an Example
Taking cooking technology and nutrition major as the main body,this paper explores the construction of curriculum ideological and political education system under the modern apprenticeship.Schools and enterprises establish talent cultivation goals and ideological and political education goals from the top level,cooperate to identify the students'vocational ability three classes,jointly build the framework of education curriculum,and effectively integrate the ideological and political core into the representative courses such as ideological and political,science and humanities,general skills,professional foundation,professional skills,personalization,job training,and occupational diversification,promote the dual-subject collaborative education,and form a system of ideological and political education.Finally,explore the safeguard measures for the implementation of the system to ensure the sustainable cultivation of talents.

cooking majormodern apprenticeshipcurriculum ideological and politicalhigher vocational education

李星亚、屠瑞旭

展开 >

南宁职业技术学院,广西 南宁 530008

烹饪专业 现代学徒制 课程思政 高职

广西壮族自治区高等学校大学生思想政治教育理论与实践研究课题(卓越教师支持计划专项)(2023)广西教育科学规划课题(十四五)(2023)广西壮族自治区高等学校中青年教师科研基础能力提升项目(2022)

2024SZ0132023A1172022KY1000

2024

10.16736/j.cnki.cn41-1434/ts.2024.05.015

现代食品
国家粮食储备局郑州科学研究设计院

现代食品

影响因子：0.169
ISSN：2096-5060
年,卷(期)：2024.30(5)
  • 8