高等教育国际化背景下食品类专业“专业英语”课程的教学改革探讨  

Teaching Reform of the “Professional English” of Food Science for Internationalization of High Education

作　　者：贺江[1] 李峰[2] 

机构地区：[1]湖南文理学院生命科学学院,湖南常德415000 [2]湖南文理学院国际学院,湖南常德415000

出　　处：《广东化工》2015年第19期196-197,共2页Guangdong Chemical Industry

基　　金：湖南文理学院国际学院教改项目(No.GJJG1307)

摘　　要：在高等教育向国际化发展的大背景下,以具体的教学实践经验为基础探讨了食品类专业"专业英语"课程的教学改革。对"专业英语"的课程性质和目标进行了重新定位,既作为整个英语教学模块中的一部分,也作为一门专业导论性的课程;以分主题的方式,构建了全新的教学内容体系;形成了强化课程"穿透力"和突出学生"参与度"的教学模式手段;最后还构建了以"突出过程考核"为特点的课程考核体系。本文所提出的教学改革措施能够为国内相关教师提供一定的借鉴和参考。Internationalization is the current trend of Chinese high education. Under this context, the teaching reform of ＂Professional English＂ of Food Science were discussed based our teaching practices. The characteristics and objective of the course were relocated; it was severed as a part of the whole English teaching module as well as a course of major introduction. Novel course contents were designed based on a ＂topical pattern＂. Instruction model emphasize the penetration of class and participation of students was also developed. Finally, course assessment system emphasizes the check of whole teaching process was designed. The teaching reform measures in the current paper would provide some help to the correlated teachers.

关 键 词：高等教育 国际化 食品类专业 专业英语 教学改革 

分 类 号：G4[文化科学—教育学]