基于职业胜任力培养的高职食品类专业实践模式探微

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摘 要：采用实地走访或问卷调查法构建了食品类专业大学生的职业胜任力模型。根据胜任力模型对学生的新要求，提出以职业胜任力提升为导向深化改革、创新现行实践模式。主张基于“项目导向、任务驱动”理念，以项目化改革创新传统的实践模式，从而切实提高实践效果和学生的综合素养。

关键词：食品类专业；大学生；职业胜任力；实践

中图分类号：G710 文献标识码：A

Probe into the Practice Mode of Food Specialty in Higher Vocational

Education Based on the Training of Professional Competence

Liang Ruijin* Liang Minhua Deng Hongling

School of Food Science，Guangdong Food and Drug Vocational College GuangdongGuangzhou 510520

Abstract：The occupational competency model for college students majoring in food was constructed by field visits or questionnaires.According to the new requirements of the competency model for students，it was proposed to deepen the reform and innovate the current practice model guided by the promotion of professional competency.Based on the concept of ‘project oriented and task driven’，it advocated to reform and innovated the traditional practice mode by project，so as to effectively improve the practice effect and the comprehensive quality of students.

Keywords：food specialty；college student；professional competence；practice

21世纪的头20年时间里，我国经济已逐渐由高速发展转向高质量发展，智能智造已经逐渐成为促进经济高质量发展的重要因素。（剩余5035字）