Catering Service and Management is a required course for students majoring in tourism services in secondary vocational and technical schools. The purpose is to let students not only understand and master the basic knowledge of catering service in classroom teaching, but also use and master the basic skills of catering service in practical operation. This course is in the core position in the curriculum system of tourism major, which has both theoretical and practical characteristics. It is an applied course that is urgently needed by the market and welcomed by students. However, with the development of catering industry and secondary vocational education, catering service and management is a practical professional course. In actual teaching practice, how can teachers make this course effective so that students can master the necessary knowledge and skills? The author believes that the integration of teaching has injected vitality and vitality into the catering service course in secondary vocational schools.
1. Necessity of integrated teaching
Current situation of catering service courses in secondary vocational schools:
1. Follow the traditional education and teaching system
The purpose of secondary vocational education is to cultivate applied and skilled talents with basic professional theoretical knowledge and skilled operation skills, who are suitable for the first line of production and service. In the teaching of catering service course, the traditional teaching mode is often centered on teachers and textbooks. Generally, teachers first explain and demonstrate, and then arrange students to practice, which ignores the cultivation of students' subjective position and practical ability, which makes the theory and practice seriously out of line, not only causing repeated teaching and waste of resources, but also failing to meet the requirements in skills, resulting in the cultivation of students who can only reach the level of "semi-finished products", which affects the improvement of teaching quality.
2. There is a certain gap between the talent training mode and the level and industry requirements of secondary vocational school students.
There is a certain disconnect between the curriculum and the market, and there is a lack of market research. Because this major is a three-year technical secondary school, with only two years of study in school and limited main courses, the teaching focus is on the two major areas of "catering waiter" and "room waiter" in the future employment direction. When most students majoring in catering go to work after their studies, employers have to retrain them before they can work normally.
3. Lack of stamina, lack of career planning
Although there is a large demand for students majoring in catering services in society, the demand is in short supply all the year round. However, after students are employed, due to the lack of stamina for continuing their studies and the lack of social respect for this type of work, students often give up halfway, leaving their jobs, leaving their jobs and jumping ship, which may lead to "high employment rate and poor stability", thus affecting future enrollment and employment. And the frequent recruitment of people by employers also has an impact on the work efficiency of enterprises.
With the development of tourism, the talent training mode of secondary vocational schools has been greatly adjusted to meet the needs of society and market. In the actual teaching practice, we deeply feel that the construction of integrated teaching is the appropriate starting point of curriculum reform in secondary vocational schools, and it is the key to realize school-enterprise cooperation and serve regional economic construction and sustainable development of schools.
in recent years, with the goal of cultivating catering service and management professionals who meet the needs of modern catering industry, the author's school has comprehensively implemented the exploration and reform of teaching integration, constantly improved the curriculum system of catering service and management, strived to improve the practicality and demonstration of the curriculum, and achieved certain results.
Second, the premise of integrated teaching method
Based on the current situation of secondary vocational school students and the actual market demand, teachers should play the leading role and students' main role in the teaching process, break the original teaching mode and the original rules and regulations, broadly absorb the essence of similar courses according to the principle of "practicality, practicality and practice", integrate and optimize the original course content, and highlight the training of students' technical application ability and professional quality, so as to carry out the curriculum system reform.
"compress" unnecessary content, delete outdated content, absorb the latest research results and trends of this discipline in time, and realize the organic combination of vital classical content and frontier research of this discipline.
"Simplify" the overlapping contents, follow the principle of "fewer but better", avoid overlapping teaching contents, and at the same time maintain the discipline integrity and organic development of the course itself;
"add" knowledge points that are closely related to the cultivation of professional ability and are widely used, and filter the knowledge and practice needed to cultivate a comprehensive ability according to knowledge points and skill points.
in the process of implementing integrated teaching, the author's school has also paid attention to five changes, namely, from attaching importance to knowledge education ability to attaching importance to employment development ability, from attaching importance to knowledge examination to attaching importance to social evaluation, from taking full-time as the main body to work-study, work-study alternation as the main body, from a single classroom activity space to an integrated activity space of tourism training base and practice unit, and from knowledge theory to the construction of double-qualified teachers.
Third, the application of teaching integration in catering service courses
1. Effective use of teaching resources on campus
Most of the contents of catering courses are knowledge points about service procedures, which are difficult for students to really master only by teachers.
If modern educational technology is used to assist classroom teaching, the teaching contents such as knowledge points, service scenarios, essentials and application of operation skills can be well displayed by vivid, vivid and real teaching methods, which can not only stimulate students' senses, but also arouse their learning enthusiasm. It can also effectively use classroom teaching time, put more teaching time into practical teaching, improve the density of skill training and the mastery rate of knowledge, and get twice the result with half the effort. Therefore, the effective use of modern educational technology resources in the school is one of the means to improve the teaching quality of catering courses.
the use of knowledge is more important than the possession of knowledge. In addition, we should change the monotonous teaching mode of students' observation after the teacher has finished speaking, make full use of the on-campus training base and cultivate students' practical ability. Open professional training bases after class, organize students' training operations in batches, and maximize the role of training bases outside the classroom.
2. Social practice develops excellent skills
According to the new reform ideas, the school strives to build a teaching environment integrating teaching, training and appraisal. Although students have received systematic theoretical study and operational training during their school days, it still takes a process to truly meet the needs of jobs and adapt to the working environment of enterprises in terms of service skills, behavior habits and physical fitness. In order to highlight the practical link, according to the instruction of the Ministry of Education that "vocational schools should combine production with education and keep close contact with enterprises", our school has taken a series of measures to organize students to go out of the campus world and enter the social classroom.
Introduce corporate culture into campus, let students feel corporate culture, cultivate students' professionalism, visit and study in star-rated hotels, learn corporate culture in a real corporate atmosphere, understand the current situation of enterprises in the industry, and truly feel the jobs in the future; In the semester before leaving school, let each student take practical exercise and internship in a professional position, let the students connect with the position in advance, and truly combine theory with practice. By the time they get the diploma, the students will have one year's working experience in related positions. These measures make students feel the corporate culture and greatly improve their professional quality.
3. comprehensive vocational ability training
today's era is not an era of single-handedness, but an era of teamwork and team efficiency. In addition to knowledge, we should pay more attention to the improvement of students' ability, which includes not only hands-on operation, but also teamwork, professionalism and social responsibility.
In order to achieve the classroom teaching effect of cultivating students' comprehensive ability, all the students are grouped according to different gender, learning attitude, grades and so on. In this learning team, the students are the main body, while the teachers are the instructors and helpers. Try to make the ability of each group of students more balanced, and select the team leader to be responsible for the work of each group. Let each group of students cooperate with each other in this group. Students who lack learning enthusiasm can learn under the drive of others, and at the same time, they can learn from each other and help each other, so that all students can make progress. Another purpose of grouping is to let each group take turns to be on duty, count and sort out the training equipment, and be on duty in the health class, so as to cultivate the ability of unity and cooperation.
4. Reform of talent training mode
Education in secondary vocational and technical schools should adhere to employment orientation. The author's school has re-integrated educational resources and basically formed a modern catering service and management personnel training model based on quality, ability, work-study combination and school-enterprise cooperation. Strive to achieve the integration of teaching, so that the knowledge, skills and professional posts taught by the school are "zero distance" training goals.
(1) According to the demand of modern hotel industry. Keeping close to the pulse of the market, the fundamental task is to cultivate applied and skilled catering service and management professionals, and the main line is to cultivate students' practical ability and quality, emphasizing the combination of theory and practical teaching, so as to realize the transformation of students from knowledge recipients to knowledge practitioners.
(2) The exploration and practice of the teaching mode of "work-study combination, school-enterprise cooperation" have been carried out in an all-round way. While making effective use of campus resources, we should give full play to the role of off-campus training base, making the organic integration between schools and society, schools and enterprises, and theory and practice an important way to cultivate catering service talents, and promoting the maturity and development of the talent model of "work-study combination and school-enterprise cooperation". In the course teaching, the teaching needs are closely combined with the actual business needs of the industry, and students are arranged to work and study alternately in four-star and five-star hotels in a flexible way. This practice not only trains students' practical ability to apply professional knowledge, but also solves the contradiction of shortage of staff in the peak period of hotel enterprises' operation. At the same time, it also achieves the purpose of alternating work with study and combining production with study, and the effect is very good, which is well received by hotel enterprises.
(3) Emphasize the cultivation of students' comprehensive quality. It is not limited to the general operating skills, but also includes the necessary knowledge, skills and attitudes of the profession. In teaching, we always aim at cultivating students' comprehensive quality, adhere to the principle of coordinated development and comprehensive improvement of knowledge, ability and quality, and strive to cultivate students' sense of social responsibility, professional ethics, learning ability, interpersonal communication ability, professional coordination ability, innovation ability and practical ability.
Fourth, improve the vocational access ability through integrated teaching
With the development of economy and the progress of science and technology, the employment situation of catering service students is getting better. Secondary vocational school graduates are willing to start from the grassroots level, and their employment concept is more practical and more accepted by society, market and employers. In order to improve the quality of personnel training, improve students' employment competitiveness, make secondary vocational graduates truly realize the goal of "getting in, staying, using well and promoting quickly" and realize the sustainable development of individual career, the school where the author works has carried out a series of explorations.
School-enterprise cooperation, catering enterprises train their own employees, students have feelings for the enterprise, and can retain people. The teaching mode of teaching integration is very suitable for this requirement, and its employment advantage lies in the fact that secondary vocational education is completed by both schools and enterprises. The professional knowledge learned is closely related to the professional skills of the work, while the recruiters in catering enterprises require certain work experience to save training costs.
The school requires students to have two certificates when they graduate. In addition to the diploma, they should also obtain the corresponding vocational qualification certificate, so that students can acquire solid basic knowledge and have one or several professional skills, which undoubtedly opens a window for graduates' employment.
The school provides employment guidance in a planned and systematic way. In addition to offering vocational guidance courses, we also invite senior executives from the labor training department, tourism enterprises and outstanding graduates to give special lectures at the school, or lead students to visit and study in enterprises, so as to guide students to correctly understand society, occupation and self, face up to their own advantages and characteristics, and determine their career direction. Successfully pass the psychological adaptation period from "ivory tower" to "enterprise hall", so that students can realize the role change from "campus person" to "enterprise person" as soon as possible.
after the integrated teaching method is implemented in the course of catering service and management, the cultivation of students' comprehensive professional ability is emphasized throughout the teaching process. In essence, it changes the teaching purpose of the course, so that students no longer feel that learning this course is just to pass the exam, but to really master a technology, have certain practical ability and be able to undertake the corresponding work.
(Author: Longyan Overseas Chinese Vocational Secondary School, Fujian Province)