基于工作过程的高职课程“食品贮运与保鲜”教学内容设计与组织研究  

Design and Organization of Higher Vocational Course “Food Storage and Preservation” Based on Working Process-Orientation

作　　者：刘波[1] 袁利鹏[1] 杨君[1] 林丹琼[1] 

机构地区：[1]广东农工商职业技术学院,广东广州510507

出　　处：《中国农业教育》2016年第3期86-90,96,共6页China Agricultural Education

基　　金：广东省教育厅教改项目"高职教育食品类专业群‘高效整合学生联动式’校内生产性实训模式的设计与建立研究"20130301020);广东省教育厅高等学校优秀青年教师培养计划项目(2014145)

摘　　要：针对高职学生能力培养的规律,以工作过程为导向对高职院校"食品贮运与保鲜"课程进行了教学内容的改革和重新组织设计。课程教学内容设计特点在于:以"工作过程"为导向,体现"工学结合"理念;能结合社会热点问题确立课程目标;能结合职业能力需求、专业知识特点以及企业专家意见选取课程内容;能体现出教学内容的"区域性、职业性和专业技能针对性"。在教学内容的组织上,也体现了"递进式项目教学"理念,同时考虑了工作任务设置的"连续性、梯度性"。以"工作过程为导向"进行的教学内容优化设计对于高职食品类专业课程建设有重要的启示作用。The teaching contents of food storage and preservation course in vocational colleges have been reformed and redesigned based on working process- orientation to train the vocational students＇ ability. The characteristics of the teaching contents are working process- orientation and work- study combined philosophy. And the philosophy includes： the curriculum goals have been established combined with the current social hot issues;the course contents have been selected according to the vocational ability needs,the professional knowledge characteristics and the enterprise experts opinions,so the contents reflected regional,occupational and professional skills characteristics. The organization of the teaching content has reflected the progressive project teaching philosophy,and considered the continuity and gradient characteristic of the tasks. The teaching content optimization design based on work process- oriented has significant inspiration for the vocational food related professional courses.

关 键 词：工作过程 教学设计 递进式教学 食品贮运与保鲜 

分 类 号：G642[文化科学—高等教育学]