烹饪专业要培养出又多又好的新型烹饪人才,取决于实习教学的教法。创新型教法要求始终把以人为本,以能力为本的教育思想放在首位,并贯穿于整个实习教学过程之中,以此实现素质教育之目的。在十余年的烹饪教学实践和研究中,笔者总结出了一套行之有效的“三到位”实习教学法,即:入门引导,演示到位;巡回检查,点拨到位;结束实习,讲评到位。 The culinary profession to cultivate a lot of good and new cooking talent, depends on teaching practice teaching methods. Innovative teaching requires that the people-oriented and ability-based education be given the highest priority throughout the practical process of teaching so as to achieve the purpose of quality education. In more than ten years of cooking teaching practice and research, the author summed up a set of effective “three places ” practice teaching method, namely: introductory guide, demonstration in place; circuit check, call in place; end practice, comment In place.