情境教学方法在中职烹饪实训课教学中的探索——以《整鱼分档去骨的应用》为例  

Exploration of Situational Teaching Methods in Vocational Cooking Training Courses——Taking the course"Application of Whole Fish Segmentation and Bone Removal"as an Example

作　　者：李稳 LI Wen(Shanghai Urban Science and Technology School,Shanghai 201620,China)

机构地区：[1]上海市城市科技学校,上海201620

出　　处：《现代食品》2024年第6期46-48,共3页Modern Food

摘　　要：情境教学法是以真实生活中的情境为教学背景,以学生为主体,通过创设具有情境特点的教学环境,让学生在感知中理解,在实践中探究,从而提高学生的学习兴趣和学习效果的一种教学法~([1])。因此,本文分析了情境教学法的理论基础,并以课程《整鱼分档去骨的应用》为例,探讨了情境教学法在烹饪课程教学中的应用,以供参考。Situational teaching method is a teaching method that takes real-life situations as the teaching background,takes students as the main body,and creates a teaching environment with situational characteristics,allowing students to understand through perception and explore through practice,thereby improving their learning interest and effectiveness[1].Therefore,this article analyzes the theoretical basis of situational teaching method and explores the application of situational teaching method in cooking course teaching,taking the course"Application of whole fish segmentation and bone removal"as an example,for reference.

关 键 词：情境教学法 烹饪 实践课程 教学 

分 类 号：G712[文化科学—职业技术教育学]