以全员能力发展为目标的“葡萄酒工艺学”课程创新与实践  

The Innovation and Practice of Wine Technology Course Based on the Improvement of the Ability of All Students

作　　者：郭志君 杨红丽 GUO Zhijun;YANG Hongli(Moutai Institute,Renhuai,Guizhou 564500,China)

机构地区：[1]茅台学院,贵州仁怀564500

出　　处：《农产品加工》2023年第4期115-117,共3页Farm Products Processing

基　　金：贵州省高等学校教学内容和课程体系改革项目(2021357)。

摘　　要：“葡萄酒工艺学”是葡萄与葡萄酒工程专业的核心课程,旨在培养具有酿酒实践能力、自学能力、创新思维、社会责任感、能够引领产业发展的高素质复合型人才。为解决能力目标与教学设计脱节、学生发展不平衡、评估不全面的教学痛点,构建“一心四体两翼”教学模式,达成学生综合能力提升的课程培养目标。Wine Technology is the core course of grape and wine engineering major.The teaching goal is to cultivate compound talents students with wine-making practice ability,self-learning ability,innovation ability and social responsibility,who can lead the development of the industry.Inconsistency between students’ability training goals and instructional design,unbalanced student development and incomplete assessment are problems in teaching.Construct the teaching model of“one core,four overall layouts and two wings”to achieve the curriculum training goals of improving students’comprehensive ability.

关 键 词：能力 全员发展 信息化教学 过程性评估 葡萄酒工艺学 

分 类 号：G640[文化科学—高等教育学]