“食品营养与卫生”课程思政教学改革研究  

Research on the reform of ideological and political teaching based on the course of"Food Nutrition and Hygiene"

作　　者：钟小荣 李建涛 韦传璞 Zhong Xiaorong;Li Jiantao;Wei Chuanpu(Hospitality Institute of Sanya,Sanya,Hainan 572000)

机构地区：[1]三亚中瑞酒店管理职业学院,海南三亚572000

出　　处：《粮食科技与经济》2023年第2期70-73,共4页Food Science And Technology And Economy

基　　金：三亚中瑞酒店管理职业学院校级课题(ybkt202101);海南省高等学校教育教学改革研究项目(Hnjgzc2022-120)。

摘　　要：以引入“洛桑模式”的酒店管理与数字化运营专业中“食品营养与卫生”课程为例,探索“食品营养与卫生”课程在餐饮卫生管理、厨政管理岗位培养学生食品营养开发及卫生监督管理能力的课程思政教学改革研究。通过将学生在工作过程中需要应用的课程知识融入到课程项目内容中,提高学生课程学习兴趣,学以致用,知行合一。充分发挥食品营养与卫生课程的作用,在酒店餐饮与厨政管理过程中提供高素质的专业服务,体现“以人为本”。This paper took the"Food Nutrition and Hygiene"course in the hotel management and digital operation specialty that introduced the"Lausanne model"as an example to explore the ideological and political teaching reform of the"Food Nutrition and Hygiene"course in the food and beverage hygiene management and kitchen administration management posts to cultivate students'abilities of food nutrition development and hygiene supervision and management.By integrating the curriculum knowledge that students have needed to apply in the course of work into the content of the curriculum project,students'interest in learning the curriculum can be improved,learning can be applied and knowledge and practice can be integrated.Giving full play to the role of food nutrition and hygiene courses,providing high quality professional services in the process of hotel catering and kitchen management,and reflecting"people-oriented".

关 键 词：食品营养与卫生 课程思政 教学改革 

分 类 号：G712[文化科学—职业技术教育学]