"三位融合"教学法在《食品雕刻与冷拼艺术》课程中的实践教学改革研究——以烹饪工艺与营养专业为例
"Three-in-One"Teaching Method in the Practical Teaching Reform of"Art of Food Carving and Cold Platter"Course——Taking Culinary Arts and Nutrition Major as an Example
朱岸章 1郝志阔 1叶小文 1吴耀华1
作者信息
- 1. 广东环境保护工程职业学院 食品健康学院,广东 佛山 528216
- 折叠
摘要
在双高计划背景下,对《食品雕刻与冷拼艺术》课程进行实践教学改革研究,特别是在实施"三位融合"教学法方面具有深远的意义.双高计划旨在提升高等职业学校的内涵建设,培养高水平的技术技能人才,并推动技术创新和服务.而"三位融合"教学法则强调理论教学、实践练习和学习反思的相互融合,与双高计划的核心理念相契合.本文以烹饪工艺与营养专业为例,对"三位融合"教学法在《食品雕刻与冷拼艺术》课程中的实践教学进行研究,以期更好提升学习者的食品雕刻与冷拼技术,为餐饮行业企业培养高素质技能人才.
Abstract
Under the background of the double high plan,it is of profound significance to study the practical teaching reform of"Food carving and Cold Art",especially in the implementation of the"three integration"teaching method.The double-high plan aims to enhance the connotation construction of higher vocational schools,cultivate high-level technical and skilled personnel,and promote technological innovation and service.The"three integration"teaching law emphasizes the integration of theoretical teaching,practice and learning reflection,which fits with the core concept of the double high plan.This paper takes the cooking technology and nutrition major as an example,the"three integration"teaching method in the"food carving and cold art"course practice teaching research,in order to better improve the students'food carving and cold technology,for the catering enterprises to cultivate high-quality skills.
关键词
三位融合教学法/食品雕刻与冷拼/实践教学改革Key words
Three-in-One Teaching Method/food carving and cold platter/reform of practical teaching引用本文复制引用
基金项目
2023年中国轻工业教育工作分会/全国轻工职业教育教学指导委员会课题(QGJY2023157)
出版年
2024
NETL
NSTL
万方数据