浅论高职院校果蔬加工工艺课程的实践教学  

Discussion on the Practice Teaching of Processing of Fruits and Vegetables in Vocational College

作　　者：李苹苹[1] 张冬梅[1] 迟君德[1] 杨震[1] 全永亮[1] 

机构地区：[1]山东商务职业学院,山东烟台264670

出　　处：《农产品加工（创新版）（中）》2013年第5期84-85,88,共3页Farm Products Processing

基　　金：山东商务职业学院院级教研课题(2012007)

摘　　要：工艺类课程群是高职院校食品类专业教学的主要内容之一。以果蔬加工工艺课程为例,从课程整体设计、教学情境选取、以任务驱动为主的多种教学方法及适应实践教学需要的软硬件环境构建4个方面进行探索和创新,以期切实提高学生的技能水平和专业能力,使其顺利完成从学生到高素质技能型人才的成功蜕变。Technology courses group is one of the main food specialty contents in vocational college. With the processing of fruits and vegetables as an example, the practice of the course reform is experimented in the following four fields： the curriculum design of the course, the select of the teaching situations, task driving teaching method and the soft and hardware environment which adapts the need of practice teaching. All practice above is to improve the students＇ skill level and professional ability, which will transform him from the student into high-quality skilled personnel.

关 键 词：高职院校 果蔬加工工艺 实践教学 

分 类 号：G64[文化科学—高等教育学]