高职食品加工技术课程柔性化教学改革探索  

Teaching reform of food processing technology in vocational colleges

作　　者：郝卓莉[1] HAO Zhuo-li(Department of Food and Drug Engineering,Shijiazhuang University of Applied Technology,Shijiazhuang,Hebei 050081,China)

机构地区：[1]石家庄职业技术学院食品与药品工程系,河北石家庄050081

出　　处：《石家庄职业技术学院学报》2020年第2期71-73,共3页Journal of Shijiazhuang College of Applied Technology

基　　金：石家庄职业技术学院重点课题(19YZ1003)。

摘　　要：柔性化教学使课程体系和教学模式对于培养学生精专的技能有着不可忽视的作用.在高职院校食品专业的实践教学过程中,应加入柔性化教学模式.食品专业柔性化教学的实施策略为:刚柔相济,融合教学;让学生充分掌握学习的主动权;加大教学资源投入,开展教学联盟;强化教师队伍建设;完善实践教学评价标准.Flexible teaching plays an important role in the curricular reforms and improvement of teaching quality.In the teaching practice of food specialty in vocational colleges,flexible teaching is found to integrate teaching skills with critical learning.Meanwhile,increasing investment is urged in teaching resources,strengthening building of teaching teams and update the standard of curricular teaching.

关 键 词：高职 食品加工技术专业 课程体系 教学改革 柔性化 

分 类 号：G718.5[文化科学—职业技术教育学]