从德国的基于工作过程的课程开发理念和加拿大的基于能力本位的课程开发理念角度出发,对高职《餐饮服务与管理》课程进行开发和内容选取,并按照“教、学、做”的教学组织要求对课程内容进行理实一体化设计,使该课程改变理论和实践脱节、理论知识讲授效果不佳的局面。 From the perspective of curriculum development in Germany based on work process and the idea of ​​curriculum development in Canada based on competency - based standard, the course of “catering service and management” in higher vocational colleges is developed and selected according to “teaching, learning and doing” The teaching organization requires that the course contents should be designed in a realistic and integrated manner so as to make the course change the gap between theory and practice and the poor effect of theoretical knowledge.