应用型本科烹调工艺学课程理实一体化教学改革探讨
Exploration of the Integrated Teaching Model Reform of Theory and Practice in Applied University Course Cooking Technology
周枫 1刘畅 1曹蒙 1李飞 1张园园1
作者信息
- 1. 信阳农林学院 食品科学与工程学院,河南 信阳 464000
- 折叠
摘要
烹调工艺学是烹饪与营养教育专业的核心课程.为提高学生的实践能力,达到理实一体化的教学目的,本文从教学内容、实践教学、师资队伍、考核评价方式等方面提出改革措施,使其更契合应用型本科的学科建设要求,有利于烹饪专业对于应用型本科高层次人才的培养.
Abstract
Cooking technology is the core course of cooking and nutrition education major.In order to improve the students'practical abilities and achieve the teaching goal of integrating theory and practice,this essay proposes reform measures from the aspects of teaching content,practical teaching,teaching faculty,assessment and evaluation methods.Making it more in line with the requirements of applied university discipline construction,and it is beneficial for the cultivation of high-level talents in the culinary profession for applied university.
关键词
应用型本科/烹调工艺学/教学改革/理实一体化Key words
applied university/cooking technology/teaching reform/integration of theory and practice引用本文复制引用
出版年
2024
NETL
NSTL
万方数据