基于慕课下的翻转课堂在“面点制作工艺”中的教学改革研究  

Research on Teaching Reform of the Flipped Classroom Based on MOOC in Pastry Making Process

作　　者：李剑[1] 马丽萍[1] 黄国平[1] LI Jian;MA Liping;HUANG Guoping(Guangdong Food and Drug Vocational College,Guangzhou,Guangdong 510520,China)

机构地区：[1]广东食品药品职业学院,广东广州510520

出　　处：《农产品加工》2020年第16期110-114,117,共6页Farm Products Processing

基　　金：高职教育产学研合作的制度保障与组织创新(301010B1113);广东省资源库子项目“营养保健馆”(50102800015)。

摘　　要：餐饮专业中,“面点制作工艺”作为专业核心课和技能必修课,其技能多样化,且新花样层出不穷。改变传统的教学模式,融合时下流行的网络在线课程,如慕课等,把课堂进行翻转,以学生为主体,启发学生自主学习,进行专业的教学改革势在必行。In catering major,Pastry Making Technology is a core professional course and a required skill course.Its skills are diversified and new styles are emerging more and more.It was imperative to change the traditional teaching mode and integrate the popular online courses,such as MOOC,to turn the classroom upside down,take students as the main body,inspire students to learn independently,and carry out professional teaching reform.

关 键 词：技能 传统 慕课 翻转 改革 

分 类 号：G640[文化科学—高等教育学]