基于现代学徒制的“烹饪原料学”课程教学改革初探  

Preliminary Exploration on the Teaching Reform of the Course of"Cooking Materials"Based on Modern Apprenticeship

作　　者：杨磊 

机构地区：[1]南宁职业技术学院健康与旅游学院,广西南宁530000

出　　处：《大众科技》2023年第8期135-138,共4页Popular Science & Technology

基　　金：2020年度广西职业教育教学改革研究项目(高职扩招背景下烹饪专业人才培养模式的研究)(GXGZJG2020B186)。

摘　　要：文章以现代学徒制背景下的高职“烹饪原料学”课程为研究对象,分析了现代学徒制背景下的课程教学改革现状及“烹饪原料学”课程的教学现状,指出课程目前存在教学内容与岗位所需脱节、教学方法单调陈旧、考核评价方式单一等问题。文章基于现代学徒制背景,探索“烹饪原料学”课程教学改革,提出了建立“双导师”制和建设“双师型”教师团队、校企共建课程标准、重构课程体系、改革教学方法、构建多元化考核评价方式等教改思路,以此更好地进行校企共建,真正实现校企联合育人,对推动现代学徒制教学模式的运作具有重要作用。Taking the course of"Cooking Materials"in higher vocational colleges under the background of modern apprenticeship as the research object,this paper analyzes the current situation of curriculum teaching reform and the teaching situation of"Cooking Materials"under the background of modern apprenticeship,and points out that there are some problems in the current curriculum,such as the separation of teaching content from post requirements,monotonous and obsolete teaching methods,single assessment and evaluation methods,etc.Based on the background of modern apprenticeship,this paper explores the teaching reform of the course"Cooking Materials",and puts forward some educational reform ideas,such as establishing a"double tutor"system,building a"double teacher"team,building curriculum standards,restructuring the curriculum system,reforming teaching methods,and building diversified assessment and evaluation methods,in order to better carry out the joint construction between schools and enterprises,truly realize the joint education between schools and enterprises,and play an important role in promoting the operation of modern apprenticeship teaching mode.

关 键 词：现代学徒制 烹饪原料学 教学改革 

分 类 号：G712[文化科学—职业技术教育学]