烘焙食品加工技术课程的教学模式改革  

Reform of Teaching Model of Technical Course of Baking Food Processing

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,Guangxi 530226,China)

机构地区：[1]广西职业技术学院

出　　处：《广东化工》2019年第13期244-245,共2页Guangdong Chemical Industry

摘　　要：烘焙食品加工技术是食品学院中最为基本的课程,为满足社会需求,高校对于食品加工技术人才的教学模式显得尤为重要。在理论与实践,教学与行业需求方面,本文对食品加工技术课程的教学模式提出了改革,其改革的主旨是培养与社会需求接轨的专业精英人才,分别就教学、实践、考核方式、市场需求及创新等方面来开展教学改革工作。Baking food processing technology is the most basic course in food institutes.In order to meet the needs of society,the teaching mode of food processing technology talents in Colleges and universities is particularly important.In terms of theory and practice,teaching and industry demand,this paper puts forward a reform of the teaching mode of food processing technology course.The main purpose of the reform is to train professional elite talents who are in line with social needs,and to carry out teaching reform in terms of teaching,practice,assessment methods,market demand and innovation.

关 键 词：烘焙食品加工技术 教学模式 改革 创新 

分 类 号：G4[文化科学—教育学]