【摘要】：深化職業(yè)教育教學改革、不斷提高人才培養(yǎng)質量是我國高職院校的重要任務。現(xiàn)代學徒制人才培養(yǎng)模式是傳統(tǒng)的學徒制和現(xiàn)代職業(yè)教育的融合,注重在實際生產(chǎn)過程中以口傳手授的形式傳授實踐技能,并在這個過程中熏陶學生的職業(yè)精神、職業(yè)道德,因而成為我國高等職業(yè)院校人才培養(yǎng)模式改革的發(fā)展趨勢。本研究在查閱、梳理相關研究文獻的基礎上,分析了現(xiàn)代學徒制的內(nèi)涵、特征和實施意義,并分析了C學院(湘菜)烹調(diào)與營養(yǎng)專業(yè)現(xiàn)代學徒制人才培養(yǎng)實施背景、具體實施措施以及取得的成績,剖析了在實施過程中存在的問題,針對存在的問題提出了優(yōu)化策略。全文共分為五個部分:第一部分主要闡述了問題的提出、國內(nèi)外相關研究綜述,對主要概念進行了界定,并對研究方法以及研究意義進行了分析。第二部分分析了高職院校現(xiàn)代學徒制人才培養(yǎng)模式的內(nèi)涵、特征和實施意義。第三部分分析了高職院�，F(xiàn)代學徒制實施情況,以C學院(湘菜)烹調(diào)與營養(yǎng)專業(yè)為例,分析了其現(xiàn)代學徒制實施的背景、具體實施的措施以及取得的成績。第四部分分析了高職院校推行現(xiàn)在學徒制人才培養(yǎng)模式存在的不足,以C學院(湘菜)烹調(diào)與營養(yǎng)專業(yè)為例,如現(xiàn)代學徒制改革過于形式化,課程體系建設企業(yè)參與不足,教學實施并未體現(xiàn)現(xiàn)代學徒制要求,教師隊伍建設仍有所欠缺,學生身份不明確,利益得不到保障等等。第五部分針對高職院�，F(xiàn)代學徒制人才培養(yǎng)模式實施中存在的問題,以C學院(湘菜)烹調(diào)與營養(yǎng)專業(yè)為例,提出了相應的優(yōu)化及解決策略,如提高對現(xiàn)代學徒制的認知,以崗位需求為前提,完善課程體系建設;以工學結合為基礎,推進教學方式改革等等。
[Abstract]:It is an important task for higher vocational colleges to deepen the reform of vocational education and improve the quality of personnel training. The mode of modern apprenticeship talent training is the fusion of traditional apprenticeship system and modern vocational education, paying attention to imparting practical skills in the form of oral hand teaching in actual production process, and edifying students' professional spirit and professional ethics in this process. As a result, it has become the developing trend of talent training mode reform in higher vocational colleges and universities in China. On the basis of consulting and combing the relevant research documents, this study analyzes the connotation, characteristics and implementation significance of modern apprenticeship, and analyzes the background of the cultivation of modern apprenticeship talents in C College (Hunan cuisine). The concrete implementation measures and achievements are analyzed, the problems in the process of implementation are analyzed, and the optimization strategies are put forward in view of the existing problems. The paper is divided into five parts: the first part mainly describes the question raised, domestic and foreign related research review, the definition of the main concepts, and the research methods and significance of the analysis. The second part analyzes the connotation, characteristics and implementation significance of modern apprenticeship talent training model in higher vocational colleges. The third part analyzes the implementation of modern apprenticeship system in higher vocational colleges. Taking the specialty of cooking and nutrition in C college as an example, the background, concrete measures and achievements of the implementation of modern apprenticeship system are analyzed. The fourth part analyzes the shortcomings of the current apprenticeship talent training model in higher vocational colleges. Taking the cooking and nutrition major of C college (Hunan cuisine) as an example, the reform of modern apprenticeship system is too formalized, and the course system construction enterprises are not enough to participate in it. The implementation of teaching does not reflect the requirements of modern apprenticeship system, the construction of teachers is still deficient, the identity of students is not clear, the interests are not guaranteed and so on. In the fifth part, aiming at the problems existing in the training mode of modern apprenticeship talents in higher vocational colleges, taking the specialty of cooking and nutrition in C college (Hunan cuisine) as an example, the corresponding optimization and solving strategies are put forward, such as improving the cognition of modern apprenticeship system. Take the post demand as the premise, consummate the curriculum system construction, based on the combination of work and study, push forward the reform of teaching method and so on.
【學位授予單位】：湖南師范大學
【學位級別】：碩士
【學位授予年份】：2016
【分類號】：G712

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本文編號：2206606