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“工匠精神”茶学人才培养模式建设探索与实践———以武夷学院茶学专业为例

Cultivating"Craftsman Spirit" for Professionals in Tea Industry:AProgram for Tea Department at Wuyi University

  • 摘要: 中国茶产业发展需要具有“工匠精神” 的茶学专业人才,通过对工匠精神茶学人才培养模式建设的理论框架分析,阐述了工匠精神茶学人才培养需要理论与实践教学并重,并通过实践验证工匠精神茶学人才应该具备扎实的专业理论基础、精益求精的工作态度和锐意进取的创新精神,为地方应用技术型大学人才培养模式建设提供理论和实践的支撑。

     

    Abstract: Devotedprofessionals is essential for a successful business. The idea of emphasizingthe “craftsman spirit” among the associates in the tea industry has beenevolved over the years. The theory behind the current program is based on theunderstanding that cultivation of such spirit among the upcoming employeeswould enormously benefit the industrial development for the years to come. Byteaching and practical training students who plan to work in the tea industryto instill the attitude, a concrete foundation could be built and expected forthe desirable outcome. The “craftsman spirit” would nurture and enhancepersonal creativity and camaraderie among workers in an organization as well.It is, thus, highly recommended that the program be integrated into the currentcurriculum at a higher education institution such as the Tea Department at WuyiUniversity.

     

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