Research On The Management And Practice Of Cantonese Cuisine Courses In Secondary Vocational Schools Based On The Work Process Orientation

This paper focuses on the contradiction between the demand specification of cooking talents in catering enterprises and the talent training specification of secondary vocational schools,adheres to the problem orientation,finds out the prominent problems through the comparison and analysis of the data obtained from literature reading,questionnaire and interview,and carries out the practice and empirical research of curriculum management based on work process orientation.Combined with the relevant literature and previous achievements on curriculum research at home and abroad,this study carried out curriculum development,curriculum implementation and curriculum evaluation based on work process orientation,in order to reveal the differences between curriculum management based on work process orientation and other curriculum management.In the survey on the current situation of Guangdong cuisine talent demand,it is found that enterprises have high requirements for the professional quality and professional ability of cooking practitioners;According to the comprehensive feedback in the enterprise interview,the teacher representative interview and the survey on the management of Guangdong cuisine curriculum in secondary vocational school,the talent training specifications of some courses can not meet the talent demand standard of enterprises,which is affected by the talent training mode,training conditions,venues,curriculum development level,teaching materials and teaching methods,teacher level and other factors in talent training.Among them,the contradiction between enterprise talent specification and cooking talent training specification is more prominent.Through the analysis of attribution theory,curriculum management has a great impact on the quality of talent training.This study attempts to use the work process oriented curriculum management method to carry out curriculum preparation,curriculum implementation and curriculum evaluation;Focus on the development of work process and learning process,and pay more attention to the development of work process and learning process,which is more conducive to the development of students’ work process and learning process.The curriculum development is closely combined with the work tasks and ability needs of enterprise posts,which is conducive to cultivating students’ skill level;The process evaluation and final evaluation in the course have directional guidance for students to clarify classroom goals and teachers to clarify teaching goalsIn this study,the research object selects the 18 level Chinese cuisine professional cooking course of Chinese cuisine and nutritional diet major in Guangzhou * * * * vocational and technical school as the research object.Through the way of class comparison,the comparative analysis is carried out from the perspective of professional quality and professional skills.The examination dimensions include sense of responsibility,love and dedication,loyalty and trust,teamwork,studious,processing of raw materials,ability of raw material composition The cooking technology,food safety control and cost control of dishes are examined.It is found that（1）class a adopts the course based on work process orientation.Its course content is closely combined with enterprise production and has a simulated learning situation.Its evaluation methods are relatively diverse and the evaluation of students is more comprehensive.In the course teaching,students pay attention to the cultivation of professional quality and professional ability,and its overall evaluation in the school is higher than that of the reference class.（2）Class A（research object）shows through the line chart of internal and external evaluation that the indexes of each evaluation dimension fluctuate greatly during the period of class A in school.The main reason is that the simulation of internal teaching is weak and there is no external constraint;The performance of the enterprise is relatively stable,which shows that the external environment is conducive to the cultivation of professional quality and professional ability.