“工匠精神”的培育在中等职业教育中越来越受到重视，因为它担负着培养具有

“工匠精神”的培育在中等职业教育中越来越受到重视，因为它担负着培养具有综合职业能力，在生产、服务一线工作的技能型劳动者的重要任务。本文以食品生物工艺专业烘焙类方向课程为研究对象，在相关课程教学中融入“工匠精神”，分为“匠心”、“匠艺”、“匠魂”、“匠行”四个培养阶段，并以此为基础在专业形成崇尚技能、追求完美的教风和学风，让“工匠精神”的理念融入学生们的学习和生活，逐步形成追求卓越的优良品质，从真正意义上将“工匠精神”、“职业素养”与职业教育有效整合，落到实处，发挥职业教育“工匠精神”塑造的奠基作用。

“工匠精神”的培育在中等职业教育中越来越受到重视，因为它担负着培养具有综合职业能力，在生产、服务一线工作的技能型劳动者的重要任务。 本文以食品生物工艺专业烘焙类方向课程为研究对象，在相关课程教学中融入“工匠精神”，分为“匠心”、“匠艺”、“匠魂”、“匠行”四个培养阶段，并以此为基础在专业形成崇尚技能、追求完美的教风和学风，让“工匠精神” 的理念融入学生们的学习和生活，逐步形成追求卓越的优良品质，从真正意义上将“工匠精神”、“职业素养”与职业教育有效整合，落到实处，发挥职业教育“工匠精神”塑造的奠基作用。

The cultivation of "craftsman spirit" has been paid more and more attention in secondary vocational education, because it takes on the important task of training skilled workers with comprehensive professional ability and working in the production and service line. In this paper, the baking course of food biotechnology major is the research object, and the "craftsman spirit" is integrated into the teaching of relevant courses, which is divided into four training stages: "Craftsmanship", "Craftsmanship", "craftsmanship spirit" and "craftsmanship line". On this basis, the teaching and learning styles that advocate skills and pursue perfection are formed in the major, and the concept of "craftsmanship spirit" is integrated into the students' learning and life To live, gradually form the excellent quality of pursuing excellence, effectively integrate the "craftsman spirit" and "professional quality" with vocational education in a real sense, and put them into practice, so as to play the foundational role in shaping the "craftsman spirit" of vocational education.<br>