《湘菜美食旅游》课程开发理念及内容探析  

"Hunan Gourmet Tour" Concept of Curriculum Development and Content Analysis

作　　者：韩燕平[1] 

机构地区：[1]长沙商贸旅游职业技术学院,湖南长沙410116

出　　处：《教育教学论坛》2017年第33期248-249,共2页Education And Teaching Forum

基　　金：项目基金:长沙商贸旅游职业技术学院2016年第二批课程改革<湘菜美食旅游>开发成果

摘　　要：《湘菜美食旅游》课程根据学生的特点和未来工作岗位群为基础,确定教学内容和教学模式,重点提升"知、品、赏、讲、荐、开发"湘菜美食旅游及线路的能力。《湘菜美食旅游》课程开发依据多元智能理论、情境学习论和工作过程理论等理论基础,并坚持"以学生为中心"、"动态建设,逐步完善"、"能力、知识、素质协调发展和综合提高"等课程改革原则。＂Hunan Gourmet Tour＂ course according to the characteristics of the students and the future work group,on the basis of determining the teaching content and teaching mode,and focus on improve the knowledge,quality, reward,and commend,development＂ Hunan food tourism and the ability to route. ＂Hunan Gourmet Tour＂ curriculum development on the basis of the theory of multiple intelligences,and the theory of situational theory of learning and working process of the theoretical basis,and adhere to the ＂student-centered＂ and ＂dynamic construction,and gradually perfect＂,＂ability,knowledge and quality coordinated development and comprehensive improvement＂,etc. The principle of curriculum reform.

关 键 词：《湘菜美食旅游》 课程开发 开发理念 课程内容 

分 类 号：G712[文化科学—职业技术教育学]