基于复合岗位工作过程的教学项目化改革——以高职烹饪工艺与营养专业“食品营养与安全”课程为例

Publisher: 国家哲学社会科学学术期刊数据库

E-ISSN: 1674-7747|volume|15|10-14

ISSN: 1674-7747

Source: 职教通讯, Vol.volume, Iss.15, 2016-01, pp. : 10-14

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Abstract