1.
Thoughts on China s Higher Education in Cuisine After her Access to WTO;
加入WTO后中国烹饪高等教育发展思考
2.
Enlightenment from American Higher Educational Reform on the Development of China s Culinary Higher Education;
美国高等教育改革对我国烹饪高等教育的启示
3.
Problems and Countermeasures in the Development of Cooking Higher Education;
烹饪高等教育发展中存在的问题及对策
4.
Analyzing Backward Factors of Higher Education of Chinese Cuisine;
中国烹饪高等教育发展滞后之因素分析
5.
Differentiating and Analysing the Educational Aim about Capacity and Quality of Cooking Higher Education;
烹饪高等教育的素质与能力培养目标辨证
6.
Link up the Cooking Education Between Technical Secondary School and Vocational Institutions of Higher Learning;
关于烹饪专业中、高等教育有机衔接问题的思考
7.
Thoughts on the Higher Culinary Vocational Education in Inner Mongolia Finance and Economics College;
关于我院烹饪专业高等职业教育的几点思考
8.
Bright Future of Cooking Higher Professional Education--a Review of the Visit to West China;
高等职业教育烹饪专业大有可为——西部考察汇报暨我校烹饪专业高职教育展望
9.
Comparing Senior Vocational Education Models of Cookery Between China and Austria --In the Case of TFBS College of Austria and Zhejiang Tourism College;
奥中烹饪高等职业教育模式之比较——以奥地利TFBS学院和浙江旅游职业学院为例
10.
a cookery course, school, etc
烹饪课程、 学校等.
11.
On the Selecting of the Dishes in Cuisine Major Teaching in High Professional Education;
试论高职高专烹饪专业教学莱点筛选
12.
Current Situation and Countermeasure Research into the Cuisine Teaching of Secondary Vocational Schools;
中等职业学校烹饪教学现状及其对策研究
13.
Choosing Teaching Contents for Chemistry of Cooking Major in Vocational Schools;
谈职业教育烹饪专业化学课程教学内容的选择
14.
Thoughts on the Teaching of How to Strengthen the Foodstuff Sanitation & Safety in Culinary Education;
在烹饪教育中应加强食品卫生安全的教学
15.
The Four Problems in Our Country s Cook Vocational Education at Present;
目前我国烹饪职业教育存在的四大问题
16.
The Situation of the Cuisine Education Research through Statistical Analysis of the Articles Published in Chinese Periodicals
从中文期刊发文情况透视烹饪教育研究状况
17.
Moral Education Efficacy Exploration of Five-year Cuisine Specialty at Higher Vocational School;
五年制高职烹饪专业德育课实效性探索
18.
Stressing Advantage and Feature in the Teaching of Higher Vocational Cooking Specialty;
在高职烹饪专业教学中突出优势与特色