高职“烹饪营养知识”课程思政探索与设计  

Ideological and Political Exploration and Design of “Cooking Nutrition Knowledge” Course in Higher Vocational Education

作　　者：刘燕 LIU Yan(Heyuan Polytechnic,517000 Heyuan Guangdong,China)

机构地区：[1]河源职业技术学院,广东河源517000

出　　处：《粮食加工》2023年第1期77-80,共4页Grain Processing

基　　金：2020年度广东省普通高校特色创新项目“乡村振兴战略背景下客家菜师傅工程机制创新与路径优化研究”(2020WTSCX252)的阶段性研究成果之一。

摘　　要：高校是培育和践行社会主义核心价值观的主要阵地,也是培养德智体美劳全方位人才的摇篮。在新时代背景下,对高校学生进行马克思主义思想政治教育意义重大。着眼当下出现的食品安全和营养问题,以“烹饪营养知识”这门课作为载体,结合该课程基础理论知识和思政元素开展了教学设计,旨在探索更好实施课程思政的途径,以期通过教学加强对学生食品安全的教育,促使大学生形成食以安为先、科学配餐的意识。Colleges and universities are the main positions for cultivating and practicing socialist core values,and also the cradle for cultivating all-round talents in moral, intellectual, physical, aesthetic and labor. Under the background of the new era, it is of great significance to carry out Marxist ideological education for college stu-dents. Focusing on the current food safety and nutrition issues, this paper takes the course “Cooking Nutrition Knowledge” as a carrier, and combines the basic theoretical knowledge and ideological and political elements of the course to carry out teaching design, aiming to explore better ways to implement the course’s ideological and political elements. It is expected to strengthen the education of students’ food safety through teaching, and pro-mote college students to form the awareness of food safety first and scientific catering.

关 键 词：烹饪营养 课程思政 教学设计 

分 类 号：G423[文化科学—课程与教学论]