【摘要】 《职业教育专业目录(2021年)》增设职业本科烹饪与餐饮管理专业,标志着餐饮类高层次技术技能人才培养进入新阶段。作为新兴专业,职业本科烹饪与餐饮管理专业教学标准的科学构建是保障人才培养质量与专业规范发展的前提。研究基于人工智能、大数据、物联网等产业升级对餐饮复合型人才的需求,聚焦专业教学标准的设计逻辑与构建方法,系统阐述了标准整体框架中培养目标、职业面向、培养规格、课程体系、师资队伍、教学条件及质量保障等核心模块的开发路径,并着重分析各模块如何体现职业本科教育相较于高职专科的“高阶性”与“复合性”特征。通过解析专业标准设计中的关键与差异化要点,旨在为各办学单位理解专业内涵、研制特色化人才培养方案提供可借鉴的框架性思路与实践参考。更多还原

【Abstract】 In 2021,the inclusion of the vocational undergraduate major of culinary and catering management in theCatalogue of Vocational Education Majors(2021) marked a new stage in cultivating high-level technical and skilled talents in the catering sector. As an emerging discipline,the scientific formulation of teaching standards for this major is a prerequisite for ensuring both the quality of talent cultivation and its standardized development. Grounded in the demand for compound talents driven by the industrial upgrading of artificial intelligence,big data,and the Internet of Things,this study focuses on the design logic and construction methods of professional teaching standards. It systematically expounds the development pathways of core modules within the overall framework—including training objectives,career orientation,training specifications,curriculum systems,teaching staff,teaching conditions,and quality assurance. Furthermore,the study analyzes how these modules reflect the characteristics of “higher level” and “interdisciplinary integration” in vocational undergraduate education,particularly in contrast to higher vocational college education. By elucidating the critical and differentiated elements in the professional standard design,this research aims to provide a referential framework and practical guidance for educational institutions to comprehend the major’s essence and develop distinctive talent cultivation programs.更多还原