中职烹饪专业毕业生培养质量评价与提升对策--基于用人单位的实证调查

摘要

Based on an empirical study on employers, this paper deeply analyzes the cultivation quality of graduates and the exist-ing problems in secondary vocational cuisine major. Employers are generally satisfied with secondary vocational cuisine gradu-ates, but there are some problems, such as the disconnection be-tween secondary vocational cuisine education and social de-mands, graduates' poor professional quality, and graduates' poor professional knowledge and abilities. This paper mainly proposes some specific countermeasures to further improve the cultivation quality of graduates in secondary vocational cuisine major.%本文基于用人单位的实证调查，深入分析了中职烹饪专业毕业生培养质量状况及存在问题。研究表明，用人单位对中职烹饪专业毕业生总体评价基本满意，但依旧存在着中职烹饪教育教学与社会需求错位突兀、毕业生职业素养较低及毕业生专业知识和业务能力有待提高等问题，本文就进一步提升中职烹饪专业毕业生培养质量提出了具体对策。