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.
维普
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