酿造工艺学课程的教学模式优化  

The Optimization of the Teaching Mode of the Course of the Brewing Technology

作　　者：刘永智[1] 黄树文[1] 严学迎 Liu Yongzhi;Huang Shuwen;Yan Xueying(Guangxi Vocational and Technical College,Nanning 530226,China)

机构地区：[1]广西职业技术学院

出　　处：《广东化工》2019年第14期238-239,共2页Guangdong Chemical Industry

摘　　要：酿造工艺学是食品学院中一门专业必修课程,为满足社会需求,高校对于酿造工艺学人才的教学模式显得尤为重要。基于近年来理论与实践教学模式,教学与行业方面的需求,本文对酿造工艺学课程的教学模式提出优化,其优化的主旨是培养出一批适合现代社会发展需要的应用型创业人才,分别就理论教学和实践教学方面来开展教学模式优化工作。Brewing technology is a compulsory course in food institutes.In order to meet the needs of society,colleges and universities are particularly important for the teaching mode of brewing technology talents.Based on the theory and practice teaching mode and the demand of teaching and industry in recent years,this paper puts forward the optimization of the teaching mode of brewing technology course.The main purpose of the optimization is to train a group of applied entrepreneurs suitable for the development of modern society,and carry out the teaching mode optimization work in theory teaching and practice teaching respectively.

关 键 词：酿造工艺学课程 教学模式优化 理论教学 实践教学 

分 类 号：G4[文化科学—教育学]