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在中职学校教学烹饪专业教学中,营养配餐课程隶属于“烹饪工艺与营养专业”课程。该课程的开始意在使学生通过对营养配餐相关的理论知识和实践课程进行学习和训练的基础上能够熟练的掌握营养配餐这一技能。在本文中,笔者主要在分析当前中职学校烹饪专业在开展营养配餐课程中普遍存在的问题,提出一些关于改革优化教学过程、改革教学方法、提高教学质量的提出一些合理的建议。
In the secondary vocational school teaching cooking professional teaching, nutrition catering courses under the “cooking process and nutrition specialty ” course. The beginning of the course is intended to equip students with the skill of nourishing meals based on the learning and training of theoretical knowledge and practical courses related to nutrition catering. In this paper, the author mainly analyzes some common problems in the current catering curriculum of secondary vocational schools and puts forward some reasonable suggestions on reforming and optimizing the teaching process, reforming teaching methods and improving teaching quality.