通过人才培养模式、课程体系和学训交替等各方面的改革和探讨,努力把烹饪专业建设成为教育教学理念先进、定位明确、特色鲜明、培养规划标准、符合社会经济发展要求,毕业生质量高,深受行业欢迎的、国家级的精品专业。本文将烹饪专业的人才培养模式进行改革探讨。 Through the reform and exploration of personnel training mode, curriculum system and alternation of academic training, we strive to build our culinary profession into an advanced teaching and learning concept with clear positioning and distinctive features, and to foster planning standards in line with the requirements of social and economic development and with high quality of graduates , Welcomed by the industry, national-level boutique professional. This article will reform the cooking professional personnel training mode.