Constructing Professional Action Competence for Undergraduate Culinary Students
Undergraduate level higher culinary education should focus on students'vocational action abilities and be guided by vocational education adaptability.Specific measures need to be taken from five aspects:clarifying the composition of professional action ability,designing a professional action ability framework that is in line with pro-fessional characteristics,designing a reasonable curriculum structure and content,strengthening students'profes-sional abilities through competition,building students'individual abilities through teamwork,and initially forming professional action ability through the combination of industry and education.Overall,when building students'voca-tional action abilities,educational adaptability should be the basic requirement,paying attention to the business needs of the catering industry,as well as the needs of social and personal development,so as to achieve a moderate integration of vocational education supply and demand.
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维普
