在我国烹饪工艺的改革上，开始注重烹饪工艺与营养专业人才的培养方案，这种培养方案是办好烹饪工艺与营养专业的关键，因此需要在人才培养、课程体系、教学目标上不断加强师资队伍建设，提高教师业务能力，从而全面提升学生的专业素养与职业技能，进一步实现专业人才培养的目标。%In the reform of China's cooking process, the training program is to pay attention to the cultivation of professional talents. This training program is the key to the success of cooking techniques and nutrition. Therefore, it is important to strengthen the teaching staff, curriculum system and teaching objectives, so as to enhance the profes-sional quality and professional skills of students in order to improve the professional quality and professional skills.
展开▼
