优化高职卫生检验与检疫专业中《食品理化检验》的教学  

Optimize the teaching of the food physical and chemical inspection in higher vocational health inspection and quarantine major

作　　者：林燕燕[1] 吴苏宏[1] 

机构地区：[1]漳州卫生职业学院基础医学部,福建漳州363000

出　　处：《佳木斯职业学院学报》2014年第10期160-162,共3页Journal of Jiamusi Vocational Institute

摘　　要：针对高职卫生检验与检疫专业的职业需求,并根据高职学生的学习特点,调整优化《食品理化检验》教学体系。通过制定以能力培养为核心的教学大纲,合理安排本课程的基本理论知识与技能操作进度;突出教学的经典,紧跟发展更新教学内容;引入概念教学法;尝试PBL教学法;建立"四结合"的考核方式,以评促学;全方位搭建以学生为主体的教学,提升《食品理化检验》课程的教学质量。In view of the higher vocational health inspection and quarantine professional career demand, according to characteristic of higher vocational students' learning, adjusting and optimizing the physical and chemical inspection of food teaching system. Develop ability training as the core of teaching outline, reasonable arrangement of this course is the basic theory of knowledge and skills operation progress; Outstanding teaching classics, follow the development of updating the teaching contents; Introduction of concept teaching method. Try to use PBL teaching method; establish a 'four combinations' appraisal way, promote learning through evaluation; Full set up take the student as the main body of teaching, improve teaching quality of the course of the food physical and chemical inspection.

关 键 词：食品理化检验 高职学生的学习特点 概念教学 PBL教学法 “四结合”的考核方式 

分 类 号：G712[文化科学—职业技术教育学] TS207.3-4[文化科学—教育学]