【摘要】 通过对高校烹饪专业师资队伍建设进行研究,初步建立了一套烹饪师资队伍培养的新的 立体构架。实践结果表明,采用该种立体构架后,烹饪专业师资队伍在文化素质、科研能力和技术 水平等方面都有了明显的提高。更多还原

【Abstract】 The study of the construction of teaching staff for culinary specialty in higher educational institutions has helped us preliminarily establish a new stereoscopic frame for cultivating culinary teachers, that is, the combination of the education both with and without record of formal schooling, the combination of the long -term advanced study with short -term, blending the same specialties and branches of learning with other ones and making them learn from each other and so on. The practice shows that employing this stereoscopic frame has obviously improved the quality of culinary teaching ranks in the aspects of culture, scientific research, technical skills and etc.更多还原