食品加工技术专业基于工作过程的课程设计与实践教学改革  

Course design and practical teaching reformation of food processing technology based on working process

作　　者：严佩峰[1] 桑大席[1] 张孔海[1] 

机构地区：[1]信阳农业高等专科学校食品科学系,河南信阳464000

出　　处：《信阳农业高等专科学校学报》2011年第3期135-138,共4页Journal of Xinyang Agricultural College

基　　金：信阳农业高等专科学校教改项目

摘　　要：分析了食品加工技术专业教学中存在的问题,提出以就业为导向搭建课程结构,以工作需求为核心设置课程,形成基于工作过程的"基础+技能+人文"的课程体系,强化实践教学,改革实践教学的方法与管理考核机制,突出培养学生的专业技能和职业素质,凸显我校培养的食品加工技术人才特色。In this paper,it analyzed problems in instructional process of food processing technology major.It pointed out constructing employment-oriented course structure,establishing curriculum by work-demand for core,formatting curriculum system of ＂Foundation＋ Skill＋ Humanity＂ based on work procedures,strengthening practical teaching,reforming the practical teaching and managing examination system,protruding to cultivate students＇ professional ability and professional quality,strengthening our school＇s features of food processing technology.

关 键 词：食品加工技术 工作过程 课程设计 实践教学改革 

分 类 号：G420[文化科学—课程与教学论]