基于OBE理念的“焙烤食品加工技术”课程大纲开发  

Development of Outline of Bakery Food Processing Technology Based on OBE Concept

作　　者：韩双[1] 任平[1] 王金玲[1] 孙璐璐[1] 张春华[1] 

机构地区：[1]黑龙江职业学院,黑龙江哈尔滨150111

出　　处：《农产品加工（下）》2018年第2期81-82,共2页Farm Products Processing

基　　金：全国食品工业职业教育教学指导委员会教学研究与实践项目"基于OBE理念的‘焙烤食品加工技术’课程改革与实践"(SH-118)

摘　　要：课程大纲是教学活动中的纲领性文件,决定着教师的教学目标及学生的学习成果,基于OBE理念大纲设计内容包括课程基本信息、课程描述、教学目标、教材内容大纲、教学方法和手段、学习评量等。The outline of the course is the programmatic document in the teaching activities, which determines the teaching goal of the teacher and the learning achievement of the students. Based on the OBE concept outline,the course included basic information,course description,teaching goal,teaching outline,teaching method and means evaluation and so on.

关 键 词：OBE 焙烤食品加工技术 课程大纲 

分 类 号：G642[文化科学—高等教育学]