启发式实训教学对大学生创新思维的培养  

Cultivation of Innovative Thinking of College Students Based on Heuristic Teaching Mode

作　　者：李英[1] 杨明[2] 陈娟[1] 范迎新[1] 

机构地区：[1]烟台南山学院食品系,烟台265713 [2]烟台南山学院电气与电子工程系,烟台265713

出　　处：《食品工业》2017年第9期214-218,共5页The Food Industry

基　　金：山东省青年教师教育教学研究课题(项目编号:15SDJ160)

摘　　要：食品专业校内实训课程作为一种专业技能训练,适时地结合食品行业形势,有针对性地对学生开展较综合性的技能培养,是介于课程实验与实习、毕业论文(设计)之间的过渡性的教学环节,其实用性、有效性、综合性、创新性并存。通过对烟台南山学院食品科学与工程、食品质量与安全、食品生物技术3个专业3届学生的教学实践,表明启发式引导结合项目模块化教学模式应用到校内实训中能有效提升学生的工程实践技能、创新能力和综合素质,为不同潜质学生的成长提供了空间和机会。同时也促进了教师教科研水平的提高和知识结构体系的更新。Food specialty campus practical training course as a kind ot protesslonal slOllS training, umely m comolnauon with the food industry situation, targeted to develop students＇ more comprehensive skills training, is a kind of transitional teaching link between curriculum experiment and practice, graduation thesis （design）, with practicality, effectiveness, comprehensiveness and innovativeness. Teaching practice based on three terms students of food science and engineering specialty, food quality and safety specialty, food biotechnology specialty ofYantai Nanshan University indicates that heuristic and guiding teaching mode in combination with project modular mode applied to campus practical training not only can effectively improve students＇ engineering practice ability, innovation ability and comprehensive quality, but also can provide space and opportunities for the growth of different potential students. As well as the combined teaching mode can promote the improvement of the teachers＇ scientific research level and update of knowledge structure system.

关 键 词：启发式 食品专业 校内实训 创新思维 

分 类 号：G642[文化科学—高等教育学] TS20-4[文化科学—教育学]