中国烹饪高等教育发展近30年,形成了专科、本科的教育体系,但中国烹饪高等教育在教学过程中依然摆脱不了与社会需求和技校教学二头脱节;教学模式和方法缺少创新和特色;培养目标和层次性含糊不清等问题。为此对这些问题进行了探讨。 The development of China’s higher education in culinary arts has been developing for nearly 30 years and a special education system has been formed. However, China’s culinary higher education can not be separated from social needs and the teaching of technical schools. The teaching modes and methods lack innovation and characteristics. Goals and levels of ambiguity and other issues. To this end these issues were explored.