《白酒品评与酒体设计》课程教学改革初探  

A Preliminary Study on the Teaching Reform of the Course Liquor Tasting and Wine Design

作　　者：王芙蓉 江璐 何珺珺 李喆 李靖 吴德光 WANG Furong;JIANG Lu;HE Junjun;LI Zhe;LI Jing;WU Deguang(Moutai Institute,Renhuai 564507,Guizhou,China;Renhuai Secondary Vocational Schoo,Renhuai 564500,Guizhou,China)

机构地区：[1]茅台学院,贵州仁怀564507 [2]仁怀市中等职业学校,贵州仁怀564500

出　　处：《酿酒》2021年第5期17-19,共3页Liquor Making

基　　金：贵州省高等学校教学内容和课程体系改革项目"产教融合背景下的酒类品鉴系列课程教学研究"(项目编号:2019196)。

摘　　要：《白酒品评与酒体设计》作为酿酒工程类相关专业应用型能力培养的核心课程,在教学过程中面临着重理论而轻教学、理论与实践脱节、考核方式单一、学习不连续等一系列的问题。通过理实一体化的项目制教学模式,进行合理的教学内容设计,探索出借助雨课堂等网络教学工具来对学生的实践操作水平、理论知识水平和综合职业能力进行全方位考核的方式,建立线上精品课程、线上题库、白酒品评社团、白酒品评大赛等辅助教学形式,以培养出满足白酒品评相关岗位需求的应用型人才。Liquor Tasting and Wine Body Design,as the core course of application-oriented ability training for wine engineering related majors,faces a series of problems in the teaching process,such as emphasizing theory and neglecting teaching,disconnection between theory and practice,single assessment method,and discontinuous learning.The author carries out reasonable teaching content design through a project-based teaching model that integrates theory and practice,and explores the practical operation level and theoretical knowledge of students with the help of Internet teaching tools such as Rain Classroom.The level and comprehensive professional ability are comprehensively assessed,and auxiliary teaching methods such as online quality courses,online question banks,liquor appraisal clubs,and liquor appraisal competitions have been established to cultivate applied talents that meet the needs of relevant positions in liquor appraisal.

关 键 词：白酒品评与酒体设计 项目制教学 考核方式 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]