本科烹饪工艺课程模块重构及选修设计  

Modular Restructuring and Teaching design of Cuisine Techniques Course for Undergraduates

作　　者：杨军[1] YANG Jun(Wuhan Business University,Wuhan,Hubei,430056,China)

机构地区：[1]武汉商学院食品科技学院,湖北武汉430056

出　　处：《武汉商学院学报》2021年第6期93-96,共4页Journal of Wuhan Business University

摘　　要：通过对传统烹饪工艺课程的分析和解构,以行业企业对人才需求的变化趋势为导向,着眼学生创新设计能力和综合应用能力的培养,遵循OBE教育教学理念,以模块化的形式,重构了传统烹饪工艺课程。并通过模块化选修的设计和实施,为解决传统烹饪教育的固有问题,提供了方法依据。Based on the analysis and structuring of the traditional cooking techniques course,the paper studies the way of nurturing students’innovative abilities in cuisine design and comprehensive abilities of techniques application,oriented at the changing trend of the sector’s demand for talents.Following OBE(outcome based education)concepts,the study reconstitutes the course in different modules,and designs the programs of optional modules.The study can provide methods and basis to solve some inherent problems of traditional cooking teaching.

关 键 词：烹饪工艺 课程模块 选修 

分 类 号：G642[文化科学—高等教育学] TS972.11[文化科学—教育学]