摘要
以山东商务职业学院食品工程系为例,探索和实践专业课程提高学生创新创业能力的多种措施和途径,通过成立运行大师工作室、搭建发展校内创新创业实训平台和校外"青年创业计划"培养基地、有效实施创新创业教育指引下的第一课堂和第二课堂教学改革等措施,促进了食品类专业教育与创新创业教育的有机融合,形成了"创业专业教学+创业项目训练+创业项目落地"的三阶段递进式食品类专业创新创业教育人才培养模式。
Taking the department of food engineering of Shandong Business Institute as an example,this paper explored and practices various measures and ways to improve students' innovative and entrepreneurial abilities through establishing and operating master studios,establishing and developing training platforms for innovative and entrepreneurial enterprises on campus and training bases for"youth entrepreneurship plan"off campus,and effectively implementing the first and second classroom teaching reforms under the guidance of innovative and entrepreneurial education. It promoted the organic integration of food specialty education and innovation and entrepreneurship education,and formed a three-stage progressive talent training mode of food specialty innovation and entrepreneurship education,which was"entrepreneurship specialty teaching + entrepreneurship project training + entrepreneurship project landing".
引文
[1]国务院办公厅.国务院办公厅关于深化高等学校创新创业教育改革的实施意见[R/OL].中华人民共和国中央人民政府网站,(2015-05-04)[2017-5-13].http://www.gov.cn/zhengce/content/2015-05/13/content_9740.htm.
[2]国务院办公厅.国务院办公厅关于推动创新创业高质量发展打造“双创”升级版的意见[R/OL].中华人民共和国中央人民政府网站,(2018-09-18)[2018-9-26].http://www.gov.cn/zhengce/content/2018-09/26/content_532-5472.htm.