“食品营养学”课程小班化教学模式的探讨  

Probing into the Small Class-based Teaching Mode for the Course “Food Nutrition”

作　　者：孙长花[1] 金根娣[1] 蔡长春[1] 薛梅 SUN Chang-hua;JIN Gen-di;CAI Chang-chun;XUE Mei(Yangzhou Polytechnic College,Yangzhou 225009,China)

机构地区：[1]扬州职业大学

出　　处：《扬州职业大学学报》2019年第3期59-62,共4页Journal of Yangzhou Polytechnic College

基　　金：全国食品工业职业教育教学指导委员会教学改革研究立项课题(SH153);扬州职业大学高教研究课题(2017GJ04)

摘　　要：结合食品营养学课程的教学实际,对小班化教学的优势进行分析,并通过在线开放课程的建设和完善,合理运用适合小班化教学的策略与方法,构建多元化的考核和评价体系,在教学模式上进行了探索与实践研究。小班化教学倡导学生自主学习、合作学习、探索学习,运用于高校专业课的教学中,可以很好地提高教学效果。Small class-based teaching advocates students’ autonomous learning,cooperative learning and exploratory learning. which can be used in the teaching of professional courses at colleges to better improve the teaching effect. Integrated with the teaching practice of the course Food Nutrition,this article conducts the exploration and practical research into the teaching mode and presents some corresponding suggestions,such as adopting the open online course as auxiliary teaching means,reasonably applying teaching strategies and methods suitable for small class-based teaching and constructing a diversified assessment and evaluation system.

关 键 词：食品营养学 小班化教学 在线开放课程 

分 类 号：TS201.4-4[轻工技术与工程—食品科学] G712[轻工技术与工程—食品科学与工程]