疫情期间提升“面点工艺学”在线教育质量的对策与建议  

Countermeasures and Suggestions for Improving the Online Education Quality of“Paint Technology”during the Epidemic Situation

作　　者：刘颜[1] 付光玺[1] 杜传来 Liu Yan;Fu Guangxi;Du Chuanlai(Anhui Science and Technology University,Fengyang 233100,China)

机构地区：[1]安徽科技学院,安徽凤阳233100

出　　处：《现代食品》2020年第12期74-75,共2页Modern Food

基　　金：安徽科技学院校级质量工程面点工艺学课程思政示范课程项目(编号:Xj201942);安徽科技学院项目“校企合作实践教育基地项目”(编号:Xj201820);安徽省高等学校省级项目“校企合作实践教育基地项目”(编号:2018sjjd102);安徽省高等学校省级重大项目(编号:2018jyxm0655)。

摘　　要：新冠肺炎疫情防控期间,国家教育部多次下文要求“停课不停教、停课不停学”,赋予了面点专业课老师特殊的历史使命。本文主要探讨在面点工艺学课程教学过程中如何改进教学手段和方法,提升在线教学效果,进一步巩固和提升学生面点理论和实践技能。During the epidemic prevention and control period,the Ministry of Education has repeatedly requested the following:“No classes,no teaching,no classes”,which has given the special professional teachers of the past a special historical mission.This article mainly discusses how to improve the teaching methods and methods in the teaching process of pastry technology courses,enhance the effect of online teaching,and further consolidate and enhance students’pastry theory and practical skills.

关 键 词：疫情 面点 在线教育 对策 建议 

分 类 号：G434[文化科学—教育学]