烹饪与营养专业之人才培养应以分析就业市场需求为出发点和归属点,以胜任就业岗位为根本和基准,以校企联合、工学结合为有效途径和创新模式,以合力施教、以赛促学为发展手段和质量保证。 Cooking and nutrition professionals should be based on the analysis of the job market needs as a starting point and attribution point to the job as a fundamental basis and benchmarking to school-enterprise cooperation, combining work and study as an effective way and innovation model, to work together to race to promote Learning for the development of means and quality assurance.