首页|新工科背景下基于OBE理念的"中式面点工艺学"课程思政教学模式探讨

新工科背景下基于OBE理念的"中式面点工艺学"课程思政教学模式探讨

扫码查看
本文在新工科背景下,分析"中式面点工艺学"课程思政目前存在的问题,设计基于OBE理念的教学目标,探索新工科背景下的教学模式改革,形成思政教育与新工科专业课程相互融合的教学模式,以培养创新型、应用型和复合型烹饪专业人才.
Discussion on the Ideological and Political Teaching Mode of"Chinese Pastry Technology"Course Based on OBE Concept Under the Background of New Engineering
Under the background of new engineering,this paper analyzes the current problems in the ideological and political science of"Chinese Pastry Technology"course,designs teaching objectives based on the concept of OBE,explores the reform of teaching mode under the background of new engineering,and forms a teaching mode integrating ideological and political education with new engineering professional courses,so as to cultivate innovative,applied and composite culinary professionals.

Chinese pastry technologycurriculum ideological and politicalteaching mode

王宝刚、周舟、王雪菲、靳羽慧、曹蒙

展开 >

信阳农林学院 食品科学与工程学院,河南 信阳 464000

中式面点工艺 课程思政 教学模式

信阳农林学院2023年校级高等学历继续教育课程思政示范项目信阳农林学院2022年度一流本科课程信阳农林学院青年教师科研基金项目信阳农林学院青年教师科研基金项目

2023XJCJKCSZ07QN2022030QN2023030

2024

现代食品
国家粮食储备局郑州科学研究设计院

现代食品

影响因子:0.169
ISSN:2096-5060
年,卷(期):2024.30(15)