基于TBL-OBE-CDIO教学模式的“中国传统食品工艺学”课程改革  

Curriculum Reform of Chinese Traditional Food Technology Based on TBL-OBE-CDIO Teaching Mode

作　　者：赵晓燕[1] 张晓伟[1] 王萌[1] 刘红开[1] ZHAO Xiaoyan;ZHANG Xiaowei;WANG Meng;LIU Hongkai(Culinary Institute,University of Ji'nan,Ji'nan,Shandong 250022,China)

机构地区：[1]济南大学食品科学与营养系,山东济南250022

出　　处：《农产品加工》2022年第20期111-113,共3页Farm Products Processing

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”(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”(J1754)。

摘　　要：“中国传统食品工艺学”是食品专业的一门应用型课程,该课程的专业性和实践性比较强,其教学的效果直接影响到学生的动手操作能力和解决问题的能力,甚至与就业密切相关。针对“中国传统食品工艺学”的课程特点,分析了“中国传统食品工艺学”课程传统教学中存在的问题,在新工科的要求下,基于TBL-OBE-CDIO教学模式,从课程内容、教学方法、评价方式等方面进行改革与创新,目的是在教学过程中,实现培养学生学习主动性和积极性、实践能力、与人交往的能力、团队协作精神等方面的教学效果。Chinese Traditional Food Technology is an applied course for food majors,which has is the stronger professional and practical.The effect of teaching directly affects the students'ability to operate and solve problems and even closely related to employment.In this paper,the problems in traditional teaching were analyzed according to the characteristics of this course of Chinese Traditional Food Technology.At the requirement of the new engineering,the curriculum content,teaching methods,evaluation methods and other aspects are reformed and innovated by TBL-OBE-CDIO teaching mode.The aim was to cultivate the students'learning initiative and enthusiasm,practice ability,the ability to communicate with people,team spirit and other aspects of the teaching effect.

关 键 词：中国传统食品工艺学 TBL OBE CDIO 改革 

分 类 号：G642[文化科学—高等教育学]