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高等职业技术教育是以培养具有一定理论知识和较强实践能力,面向基层、面向生产、面向服务和管理第一线职业岗位的实用型、技能型专门人才为目的职业技术教育,其中职业能力的培养是非常重要的一环。基于此,本文主要论述高职医学营养专业《食品微生物检验技术》课程设计的一些改革点,以便为社会培养能适应行业及企业工作需求的高级技能型人才提供参考。1课程定位1.1医学营养专业人才培养规格定位医学营养专业主要培养具有良好职业素养,掌握现代临床营养技术和公共营养、食品安全与检测的基本理论和专业知识的高端技能型专门
Higher vocational and technical education is based on the cultivation of vocational and technical education with the practical skills and skilled personnel who possess a certain theoretical knowledge and strong practical ability, and are oriented to the grassroots and oriented to the production, service-oriented and management of first-line occupational positions. Among them, vocational and technical education Training is a very important part. Based on this, this article mainly discusses some reform points in the curriculum design of food microbiology testing technology in higher vocational medical nutrition in order to provide references for the society to cultivate advanced skilled talents who can adapt to the needs of the industry and enterprises. 1 Course Positioning 1.1 Specifications of Medical Talents Cultivation Positioning Medical Nutrition Specialty mainly cultivates high-end skilled professionals who have good professional accomplishments, master modern clinical nutrition techniques and basic theories and professional knowledge of public nutrition, food safety and testing