以岗位能力培养为核心的焙烤食品加工技术实践教学改革  

The Baked Food Processing Technology Practice Teaching Reform in order to Post Ability Training as the Core

作　　者：田洁[1] 王育红[1] 介元芬[1] 乔明武[2] 

机构地区：[1]河南农业职业学院,河南郑州451450 [2]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《农产品加工（下）》2014年第12期86-88,共3页Farm Products Processing

摘　　要：为满足21世纪人才的需求,培养适应社会需要的高层次食品加工技术型人才,探讨焙烤食品加工技术实践教学改革。通过实践模式、教学方法、建立校外实训基地、加强师资队伍建设、职业技能鉴定和考核方式改革等方式,提高学生的学习兴趣和自主能动性,教学效果明显提高,实现了培养学生综合职业能力的目的。The target of high special and workforce education is to train the high diathesis and high- level applicable and managerial talents. In order to meet the demand of talents in 21 Century,this article reviews existing problems in the course of the baked food processing technology,and the paper probes into its reform measures,improving students＇ interest in learning and initiative through the innovation,the teaching effect is improved obviously and students＇ comprehensive occupation ability is cultured.

关 键 词：焙烤食品加工技术 实践 教学改革 

分 类 号：G640[文化科学—高等教育学]