基于SPOC+POGIL的混合教学模式的探索——以“食用菌分类学”课程为例  

Exploration of Blended Teaching Mode Based on SPOC+POGIL—Taking the Course of“Edible Fungi Taxonomy”as An Example

作　　者：王术荣[1] 侯潞丹 耿雪冉 程艳芬[1] 吴锁柱[1] 孟俊龙[1] WANG Shurong;HOU Ludan;GENG Xueran;CHENG Yanfen;WU Suozhu;MENG Junlong(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801)

机构地区：[1]山西农业大学食品科学与工程学院,晋中030801

出　　处：《食品工业》2024年第4期182-185,共4页The Food Industry

基　　金：2023年山西省高等学校教学改革创新项目(项目编号:J20230331);山西省教育科学“十四五”规划课题(课题编号:GH-220906)。

摘　　要：后疫情时代,各高校需要变革教学模式,线上线下融合教学应运而生。剖析高校“食用菌分类学”课程教学存在问题,引入“SPOC+POGIL”混合教学模式进行优化改进。通过分析传统课程教学模式的不足,结合该混合模式的内涵与优势,提出统筹线上线下教学、科学设计课程教学、深化过程指导、完善考核评估机制、重视过程学习评价等一系列改革措施,以顺应“食用菌分类学”课程教学发展,培养出一批适应时代发展的高素质的食用菌专业人才。In the post pandemic era,universities need to reform their teaching models,and the integration of online and offline teaching has emerged.Explore the problems in the current teaching of the course“Edible Fungi Taxonomy”in universities,and introduce the“SPOC+POGIL”hybrid teaching model for optimization and improvement.By analyzing the shortcomings of the traditional teaching model,combined the connotation and advantages of this hybrid model,a series of reform measures have been proposed to coordinate online and offline teaching,to scientifically design course teaching,to deepen process guidance,to improve assessment and evaluation mechanisms,and to attach importance to process learning and evaluation,in order to adapt to the development of teaching in the course of“Edible Fungi Taxonomy”and to cultivate a group of high-quality edible mushroom professionals who can adapt to the development of the times.

关 键 词：食用菌分类学 教学设计 混合式教学 

分 类 号：G642[文化科学—高等教育学] TS219-4[文化科学—教育学]