“烘焙食品加工技术”课程教学改革与实践  

Teaching Reform and Practice of “Baking Food Processing Technology” Course

作　　者：刘玉兵[1] 陈秀丽[1] 徐微[2] 徐文东[1] 王延斌 LIU Yubing;CHEN Xiuli;XU Wei;XU Wendong;WANG Yanbin(Heilongjiang Agricultural Economy Vocational College,Mudanjiang 157041,China;Harbin University,Harbin 150086,China;Harbin Miqi Food Co.,Ltd.,Harbin 150060,China)

机构地区：[1]黑龙江农业经济职业学院,黑龙江牡丹江157041 [2]哈尔滨学院,哈尔滨150086 [3]哈尔滨米旗食品有限责任公司,哈尔滨150060

出　　处：《职业技术》2021年第10期87-92,共6页Vocational Technology

基　　金：黑龙江省高等职业教育教学改革研究项目“基于农业强省战略的农职院校提升服务区域产业发展质量的研究与实践”(SJGZY2020129)中期成果;哈尔滨学院教师教学发展基金项目“‘食品安全与卫生学’线上线下混合式‘金课’建设的研究与探索”(JFXS2019006)。

摘　　要：黑龙江农业经济职业学院食品加工技术专业是国家现代学徒制试点专业,携手哈尔滨米旗食品有限责任公司共建"米旗班"。"烘焙食品加工技术"是该专业的核心课程,基于校企合作、产教融合双主体共育"烘焙精英"的培养要求和世界面包烘焙大赛方案,由双导师共同设计教学内容,引导学生纵览烘焙食品的前世今生、夯实专业技能、激发对行业的热爱以及创作灵感。同时,发挥"甜品达人攻略"慕课的教学、辅学作用,将自学、交互、分析和评价贯穿全程,以培育学生匠心之根、塑造质量之魂、树立品牌之范的职业理念。The food processing technology major of Heilongjiang Agricultural Economy Vocational College is a national modern apprenticeship system pilot major, joining hands with Harbin Miqi Food Co., Ltd. to build "Miqi class". "Baking food processing technology" is the core course of the major, based on the jointly cultivating "elites" requirements of cooperation between colleges and enterprises and the integration of industry and education double main bodies education, and the world bread baking competition plan, and double mentors jointly design the teaching contents, to guide students through the past and present lives of baked goods, to strengthen their professional skills, and to stimulate their love of the industry and create inspiration. At the same time, play the role of "Dessert Master Strategy" MOOC in teaching and supporting learning. Self-study, interaction, analysis and evaluation will run through the whole process, in order to cultivate the root of ingenuity of students, shape the soul of quality, and set up an example of the brand.

关 键 词：现代学徒制 人才培养 改革实践 

分 类 号：G640[文化科学—高等教育学]