“烹饪工艺学”教学改革探析  

Study on Teaching Reform of Cooking Technology

作　　者：崔震昆[1] 朱琳[2] 张令文[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]河南科技学院新科学院,河南新乡453003

出　　处：《农产品加工》2016年第10期73-74,77,共3页Farm Products Processing

基　　金：河南科技学院2014年度教育教学改革项目(2014PUYB24)

摘　　要："烹饪工艺学"是烹饪与营养教育专业的一门必修专业课程,针对"烹饪工艺学"教学中存在的问题及教学改革建议进行探索和实践。结合多年的教学经验,从加强师资队伍建设、增加多种教学模式、加强校企合作、科学制定理论和实践考核体系等方面提出提高"烹饪工艺学"教学效果的具体措施。Cooking Technology is cooking and nutrition education professional a professional required courses. This paper aimson aiming problems and suggestions in teaching reform Cooking Technology＇s teaching in the exploration and practice.Combines with years of teaching experience,specific measures to improve the effectiveness of teaching Cooking Technology made from strengthening the teaching staff,increasing the variety of teaching and the strengthening of cooperation between university and scientific aspects of the development of theory and practice evaluation system and so on.

关 键 词：烹饪工艺学 理论教学 实践教学 

分 类 号：G642[文化科学—高等教育学]