高职烹饪专业《烹饪化学》教学刍议  

A Discussion on the Teaching of 《Cuisine Chemistry》 for Higher Cuisine Vocational Education

作　　者：郑民[1] 

机构地区：[1]江苏省扬州商务高等职业学校,江苏扬州225002

出　　处：《扬州大学烹饪学报》2006年第4期48-49,53,共3页Cuisine Journal of Yangzhou University

摘　　要：《烹饪化学》是五年制高职学校烹饪专业开设的一门专业基础课,它为烹饪专业学生学好专业理论知识、从事专业工作实践、研究烹饪过程中各类原料的营养素和色香味的变化等,提供了必要的基础理论。探讨并寻找教好烹饪专业基础课的有效途径,是烹饪专业教育者普遍关注的的问题。《Cuisine Chemistry》 is a basic course given to the students majoring in cuisine at higher vocational schools of 5 years＇ schooling. It provides necessary basic theoretical knowledge which will help the students with their cuisine theory learning, practical skill training and studying the corresponding changes of the color, fragrance, taste and nutrients taking place＇in different materials when they are cooked. Nowadays a universally concerned problem for cuisine educators is how to explore and find out an effective way to do a good job in teaching cuisine basic courses.

关 键 词：烹饪教育 烹饪化学 高职高专 教学改革 

分 类 号：TS201.2[轻工技术与工程—食品科学]