食品安全导刊2024,Issue(32) :123-125.

校企合作助力西式面点行业新质生产力提升的路径探索

School-Enterprise Cooperation to Help Explore the Path of New Quality Productivity Improvement in Western Pastry Industry

吴登宇
食品安全导刊2024,Issue(32) :123-125.

校企合作助力西式面点行业新质生产力提升的路径探索

School-Enterprise Cooperation to Help Explore the Path of New Quality Productivity Improvement in Western Pastry Industry

吴登宇1
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作者信息

  • 1. 浙江特殊教育职业学院,浙江 杭州 310012
  • 折叠

摘要

校企合作能够有效推动行业技术进步与人才培养,从而促进西式面点行业的高质量发展.本文旨在探讨校企合作如何助力西式面点行业新质生产力的提升.通过分析生产工艺标准化、高端人才培养、创新研发能力的现状,提出共建标准化实验室、联合培养技术人才、协同开展研发项目的策略,以期为促进西式面点行业的持续健康发展提供一定参考.

Abstract

School-enterprise cooperation can effectively promote the technical progress and personnel training of the industry,so as to promote the high-quality development of the western pastry industry.The purpose of this paper is to explore how school-enterprise cooperation can help improve the new quality productivity of western pastry industry.Through analyzing the current situation of production process standardization,high-end talent training,innovative research and development ability,the paper puts forward the strategy of jointly building standardization laboratories,jointly training technical talents,and jointly carrying out research and development projects,in order to provide a certain reference for promoting the sustainable and healthy development of western pastry industry.

关键词

校企合作/西式面点/新质生产力/创新

Key words

school-enterprise cooperation/western pastry/new quality productivity/innovation

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出版年

2024
食品安全导刊
商业科技质量中心 北京肉类食品协会

食品安全导刊

影响因子:0.065
ISSN:1674-0270
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