基于专业培养需求的高职“食品原料学”课程教学模式探究  

Exploration on the Teaching Mode of Higher Vocational Food Raw Materials Course Based on Professional Training Demand

作　　者：王池丽[1] 郑学斌[1] 戴永平[1] 仰玲玲[1] WANG Chili;ZHENG Xuebin;DAI Yongping;YANG Lingling(Hefei Vocational and Technical College,Hefei,Anhui 238000,China)

机构地区：[1]合肥职业技术学院,安徽合肥238000

出　　处：《农产品加工》2023年第3期107-109,共3页Farm Products Processing

摘　　要：“食品原料学”是食品质量与安全专业一门重要的专业基础课,通过“食品原料学”的学习,对科学、合理地利用原料,指导食品生产,做好食品质量安全管理与检验检测都具有重要的意义。结合高职院校“食品原料学”课程教学实际,基于专业培养需求,从教学内容设计、教学方法实施及考核评价方式3个方面对“食品原料学”课程教学进行了探索,提高了学生对课程的学习兴趣和参与度,提升了“食品原料学”课程的教学质量,为更深入的展开“食品原料学”课程教学改革奠定了基础。Food Raw Materials is an important professional basic course of food quality and safety major,through the study of Food raw materials,it is of great significance to scientifically and rationally use raw materials,guide food production,and do a good job in food quality and safety management and inspection.Combined with teaching practice of Food Raw Materials in higher vocational colleges,based on the professional training demand,explored the teaching mode of Food Raw Materials course from teaching content design,teaching method implementation and assessment methods,improved students’interest in learning and participation,laid the foundation for further Food Raw Materials course teaching reform.

关 键 词：高职 食品原料学 教学模式 

分 类 号：G718.5[文化科学—职业技术教育学]