“中国饮食文化”课程设计和教学改革  

The Curriculum Design and Teaching Reform of "Chinese Diet Culture"

作　　者：范俊峰[1] 张艳艳[2] FAN Jun-feng;ZHANG Yan-yan(College of Biotechnology and Technology Department of Food Science and Engineering,Bejing Forestry University,Beijing 100083,China;College of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206,China)

机构地区：[1]北京林业大学生物科技与技术学院食品科学与工程系,北京100083 [2]北京农学院食品科学与工程学院,北京102206

出　　处：《教育教学论坛》2018年第32期149-150,共2页Education And Teaching Forum

摘　　要："中国饮食文化"作为本科院校全校公选课,与作为高职,大专院校的烹饪和酒店管理专业的基础课有很大差别。本课程设计以传播中国传统文化,提高学生综合素养为主旨;授课内容以社交礼仪为主导,将饮食礼仪渗透在各个教学环节;授课形式结合多媒体技术,任务驱动和互联网+等;同时采取多种形式的考核模式。As a college elective course,Chinese diet culture is very different fromthe basic courses in the specialty of cooking and hotel management in higher vocational colleges.This course is designed to disseminate Chinese traditional culture and improve students'comprehensive literacy.The teaching content is dominated by social etiquette,and dietetic etiquette is permeated into various teaching links.The form of teaching with multimedia technology,task driven and Internet plus etc.At the same time,a variety of forms of assessment model are adopted.

关 键 词：中国饮食文化 课程设计 教学改革 

分 类 号：G642.0[文化科学—高等教育学]