摘要
饮食文化是中华民族传统文化的重要组成部分,在职业院校粤式点心课程教学中融入传统饮食文化教育,增强职业院校学生的传统饮食文化意识,并培养学生在传承的基础上的创新能力,是提高职业院校人才培养质量的有效路径。该文针对目前职业院校烹饪学生普遍存在文化自信相对缺乏、创新能力不足的问题,探索在粤式点心课程教学中融合“传承意识”和“创新能力”培养的改革与实践途径,培养面向行业发展所需的“文化传承意识”和“创新能力”。
Catering culture is an important part of Chinese traditional culture.It is an effective way to improve the quality of talent training in vocational colleges to integrate the traditional catering culture education into the teaching of Cantonese dim sum course in vocational colleges,enhance the students'awareness of traditional catering culture,and cultivate students'innovation ability on the basis of inheritance.In view of the current vocational college cooking students'lack of cultural self-confidence and innovation ability,this paper explores the reform and practice ways of integrating"inheritance consciousness"and"innovation ability"in the teaching of Cantonese dim sum course,so as to cultivate the"cultural inheritance consciousness"and"innovation ability"for the development of the industry.
作者
曾丽芬
文晓刚
ZENG Lifen;WEN Xiaogang(Guangdong Teachers College of Foreign Language and Arts(Tianpingjia campus),Guangzhou Guangdong,510507,China;Guangdong Trade Vocational Technical School,Guangzhou Guangdong,510507,China)
出处
《文化创新比较研究》
2021年第30期144-147,共4页
Comparative Study of Cultural Innovation
基金
2021年度广东省中小学教师教育科研能力提升计划项目“文化自信背景下粤式点心课程教学改革与实践”(课题编号:2021YQJK644)
2020年度广东省中小学德育课题:中职中餐烹饪课“课程思政”的挖掘与探索——从“粤菜师傅”培育视角出发(课题编号:2020ZXDY006)。
关键词
文化自信
粤式点心
传承与创新
Cultural confidence
Cantonese dim sum
Inheritance and innovation
作者简介
曾丽芬(1981,12-),女,广东鹤山人,本科,高级讲师,研究方向:食品,职业教育。
