Proceedings of the 2019 International Conference on Management, Education Technology and Economics (ICMETE 2019)

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

Authors
Li Zuo
Corresponding Author
Li Zuo
Available Online May 2019.
DOI
https://doi.org/10.2991/icmete-19.2019.43How to use a DOI?
Keywords
Integrating specialty and entrepreneurship and innovation; Entrepreneurship and innovation; Course construction
Abstract
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.
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This is an open access article distributed under the CC BY-NC license.

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Proceedings
2019 International Conference on Management, Education Technology and Economics (ICMETE 2019)
Part of series
Advances in Economics, Business and Management Research
Publication Date
May 2019
ISBN
978-94-6252-725-6
ISSN
2352-5428
DOI
https://doi.org/10.2991/icmete-19.2019.43How to use a DOI?
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
SP  - 175
EP  - 178
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  -