应用型人才需求背景下《白酒品评与勾兑》课程教学改革与实践研究  

Teaching Reformation and Practice of the Course“Liquor Tasting and Liquor Body Design”under the Background of Demand for Applied Talents

作　　者：张春林 李喆 吴德光 王芙蓉 何珺珺 ZHANG Chunlin;LI Zhe;WU Deguang;WANG Furong;HE Junjun(Department of Brewing Engineering,Moutai Institute,Renhuai,Guizhou 564500,China)

机构地区：[1]茅台学院酿酒工程系,贵州仁怀564500

出　　处：《酿酒科技》2022年第3期138-144,共7页Liquor-Making Science & Technology

基　　金：贵州省教育厅2018年本科教学内容和课程体系改革项目(项目编号:2018520151)。

摘　　要：《白酒品评与勾兑》是食品科学与工程专业的一门方向选修课程,是学习白酒品评与勾兑岗位理论知识与实践技能的重要载体。本文概述了《白酒品评与勾兑》课程在实际教学中存在的问题,从应用型人才培养角度探讨了开发课程教材、调整课程内容、优化教学安排、改进授课方式、升级课程考核等方面的改革对课程教学的影响。结果表明,课程教学改革效果显著,显著提升教学质量,对其他应用型课程的改革具有一定的借鉴作用。“Liquor tasting and liquor body design”is a core course of brewing engineering major(Baijiu direction),as well as an im-portant path to study the theoretical knowledge and practical skills of liquor tasting and liquor body design.This paper summarizes the problems existing in the teaching practice of the course,and probes into the reformation of the course from the aspects of develop-ing the teaching materials,adjusting the course content,optimizing the teaching arrangement,improving the teaching method and up-grading the examination method.The results show that the reformation effect is remarkable and the teaching quality is significantly improved.The reformation practice can be used as reference for the reformation of other applied courses.

关 键 词：应用型人才 《白酒品评与勾兑》 教学改革 实践研究 

分 类 号：TS262.3[轻工技术与工程—发酵工程] G642[轻工技术与工程—食品科学与工程]