烹饪专业“模块化”教学模式改革探讨——以菜点创新与宴席设计课程为例  

Exploration of Modularization Teaching Model Reform of Cuisine Speciality——Through Taking Dishes and Disserts Innovation and Banquet Design Course as an Example

作　　者：陶宗虎 Tao Zonghu(Nanjing Institute of Tourism and Hospitality, Nanjing 211100, China)

机构地区：[1]南京旅游职业学院,南京211100

出　　处：《黑龙江科学》2020年第19期4-7,11,共5页Heilongjiang Science

摘　　要：为了更好地适应行业需求、岗位需要,构建适合专业群需要的教学新体系,探索具有不同地域特色的高等教育教学新路径,我校烹调工艺与营养专业在“三教改革”背景下,探索教育教学改革,创新教学模式,将菜点创新与宴席设计课程进行模块化教学探讨。通过模块化教学团队建设、教材编制、多种教学方法改革及对教学效果的全面的考核,培养学生运用能力和解决问题能力,让本课程在应用型人才培养过程中发挥更积极作用。In order to better adapt to the industry and position demand,the research constructs the new teaching system,which is suitable for the professional demand,and explores the new pathway of higher education with the characteristics of different regions.Under the background of“three teaching forms of reform”of cook technique and nutrition specialty in the hospital,the research explores the education and teaching reform,innovates teaching model,and explores the modularization teaching reform of dishes and disserts innovation and banquet design course.Through the comprehensive examination of teaching team construction,compilation of textbook,multiple teaching method reform and teaching effect,the application and problem-solving ability of the students are trained to make the course play more active role in applied talent training.

关 键 词：菜点创新与宴席设计 模块化教学 改革 能力培养 创新意识 

分 类 号：G712[文化科学—职业技术教育学]