A Preliminary Study on the Construction of Entrepreneurship and Innovation Course Integrating Specialty and Entrepreneurship and Innovation in Vocational Colleges—Taking the Course Nutrition and Diet as an Example
- Li Zuo
- Corresponding Author
- Li Zuo
Available Online May 2019.
- https://doi.org/10.2991/icmete-19.2019.43How to use a DOI?
- Integrating specialty and entrepreneurship and innovation; Entrepreneurship and innovation; Course construction
- In order to adapt to national strategy of “mass entrepreneurship and innovation” and to cultivate high-tech skilled talents with capacity for entrepreneurship and innovation, higher vocational colleges should vigorously promote the entrepreneurship and innovation course construction integrating specialty and entrepreneurship and innovation. Taking the course Nutrition and Diet of the nursing major as an example, this paper explores how to cultivate students' core professional competences beyond their professional competence through precise positioning of curriculum function, optimization of curriculum model, innovation of teaching methods and reform of curriculum evaluation criteria in the teaching of professional courses, so as to support students’ sustainable development.
- Open Access
- This is an open access article distributed under the CC BY-NC license.
Cite this article
TY - CONF AU - Li Zuo PY - 2019/05 DA - 2019/05 TI - A Preliminary Study on the Construction of Entrepreneurship and Innovation Course Integrating Specialty and Entrepreneurship and Innovation in Vocational Colleges—Taking the Course Nutrition and Diet as an Example BT - 2019 International Conference on Management, Education Technology and Economics (ICMETE 2019) PB - Atlantis Press SN - 2352-5428 UR - https://doi.org/10.2991/icmete-19.2019.43 DO - https://doi.org/10.2991/icmete-19.2019.43 ID - Zuo2019/05 ER -