基于《白酒品评与勾兑技术》课程对高职酿酒技术专业“岗课赛证”四位一体教学模式的实践与研究  

Teaching Practice and Exploration in Liquor-Making Technology Majors in Vocational Colleges Based on Job-Lesson-Competition-Certification Integration

作　　者：周靖 李世杰 朱德星 刘义 吴志莎 关天琪 ZHOU Jing;LI Shijie;ZHU Dexing;LIU Yi;WU Zhisha;GUAN Tianqi(Department of Food Engineering,Guizhou Vocational College of Foodstuff Engineering,Guiyang,Guizhou 550025,China)

机构地区：[1]贵州食品工程职业学院食品工程系,贵州贵阳550025

出　　处：《酿酒科技》2024年第3期138-142,共5页Liquor-Making Science & Technology

基　　金：2022年贵州省教育科学规划课题。

摘　　要：《白酒品评与勾兑技术》是一门实践性强、应用性强、技能性强的酿酒技术类专业核心课程,以培养学生专业技术岗位能力和提高学生职业素养为出发点。本文以该课程为研究对象,开展课岗衔接、课证融通、课赛融合的“岗课赛证”四位一体教学模式实践与研究,以培养符合白酒产业高质量发展需求的专业技术技能型人才。Baijiu Tasting and Blending is one of the core courses of liquor-making technology majors in vocational colleges.The course aims at cultivating students’professional ability and improving students professional quality.Taking this course as the re-search object,this paper carries out practice and exploration on the teaching mode of the course based on job-lesson-competition-certi-fication integration,so as to cultivate professional talents that meet the needs of the high-quality development of Baijiu industry.

关 键 词：酿酒技术 岗课赛证 教学模式 职业教育 

分 类 号：TS262.3[轻工技术与工程—发酵工程] G712[轻工技术与工程—食品科学与工程]