疫情下烹饪与营养“课程思政”在线教学探索  

Cooking and Nutrition under Epidemic Situation“Curriculum thought and Politics”Online Teaching Exploration

作　　者：赵晓燕[1] 张晓伟[1] 刘红开[1] 王萌[1] 崔爱萍 ZHAO Xiaoyan;ZHANG Xiaowei;LIU Hongkai;WANG Meng;CUI Aiping(College of Culture and Tourism,University of Jinan,Jinan 250022)

机构地区：[1]济南大学文化和旅游学院,济南250022

出　　处：《食品工业》2022年第5期183-186,共4页The Food Industry

基　　金：校级重点教研项目“健康中国视域下中华传统饮食文化融入烹饪专业教学体系的构建研究”(项目编号:J1913);校级项目“新生研讨课《食品功能因子与产品开发》课程教学内容与教学方法的研究”(项目编号:J1754)。

摘　　要：当前疫情下,线下学生的实习教学已经无法满足,为了顺利完成烹饪与营养专业学生综合实习的线上教学、保证实习的质量和学生学习的积极性,通过线上各种模式来表现实习的理论知识和实践知识点,如建立适合线上实习的技能课程学习模式、录制食品现场制作视频及设计案例视频等穿插学习,并利用校友邦平台来考察学生的实习效果。文章从教学平台技术、教学组织、实习课程构建、线上实习的优缺点和学生实习过程中的思政方面进行论述,探讨了在突发公共卫生事件背景下高等教育线上实习教学的组织开展,为线上实习的教学提供一定参考。The students’practice teaching has been unable to meet under the novel coronavirus.In order to successfully complete the online teaching of students’comprehensive practice of the cuisine and nutrition specialty and to keep the quality of practice and the enthusiasm of students,the theoretical and practical knowledge points could be showed by various online modes,such as establishing the learning mode of skill courses suitable for online practice,recording food scene production video and design case video,etc.and the effect of students’practice was investigated by alumni state platform.In this study,the technology of teaching platform,teaching organization,the construction of practicing curriculums on line,advantages and disadvantages of online practice,ideological and political aspects in the process of students’practice were discussed,and the organization and development of online practice teaching in Higher Education was explored under public health emergencies,which could provides some references for the teaching of online practice.

关 键 词：烹饪与营养专业 实践性 线上课程 新型冠状病毒肺炎 课程思政 

分 类 号：TS972.1-4[轻工技术与工程] TS201.4-4[文化科学—高等教育学] G641[文化科学—教育学]