采用酒店厨房岗位式教学方法,在教学实习过程中以完成“岗位工作任务”为目标,以酒店厨房岗位操作方法和操作要求为考核标准,为学生的就业、创业和成才创造了条件。传统的中职烹饪教学采用“一支粉笔一把刀,一块砧板一把勺”的师徒相授教学模式。这种教学模式存在重模仿轻发挥,重师传轻创新,只把学生看作知识的接受者和技能的模仿者,忽视学生学习的自主性的职业教育。 Adopting the method of teaching in the hotel kitchen post, the goal of completing the “post task” during the teaching internship is to set the conditions for employment, entrepreneurship and success of the students based on the operation method and operation requirement of the hotel kitchen. The traditional teaching of secondary vocational teaching using “a chalk knife, a chopping board a spoon ” mentoring teaching mode. This kind of teaching mode has the following features: imitating light and playing hard, focusing on innovating teachers and innovating, only regard students as recipients of knowledge and imitators of skills, and ignore the autonomous vocational education of students’ learning.