食品加工类课程“一心三融五化”教学模式改革与实践  

Reform and Practice of the One Heart,Three Integrations and Five Transformations Teaching Mode for Food Processing Courses

作　　者：吴晓菊[1] 姜丽[1] 王鹏[1] WU Xiaoju;JIANG Li;WANG Peng(Food and Biological Technology Branch,Xinjiang Light Industry Technology Vocation College,Urumqi,Xinjiang 830021,China)

机构地区：[1]新疆轻工职业技术学院食品与生物技术分院,新疆乌鲁木齐830021

出　　处：《农产品加工》2024年第15期120-122,129,共4页Farm Products Processing

基　　金：新疆维吾尔自治区2023年职业教育研究课题项目资助成果(XJZKT-2023X04);全国食品产业行指委2024年度教改课题(SHK2024098)。

摘　　要：探索食品加工类课程“一心三融五化”教学模式改革,即以“三全育人”为中心,将思政元素、产业要素和职业要素融入课程,并形成模块化设计课程、团队化组织课程、生产化实施课程、产品化课程成果、多元化评价课程教学模式,全面提升学生的综合职业能力和素养。This article explored the reform of the“One Heart,Three Integrations and Five Transformations”teaching mode for food processing courses.This teaching mode centered on“Three Whole Education”by incorporating ideological,industrial,and vocational elements into the curriculum.The teaching process adopted a model of modular design,team-based organization,production-based implementation,product-based course results,and diversified evaluation.The aim of this teaching mode was to comprehensively enhance the comprehensive vocational competencies and literacy of students.

关 键 词：食品加工 一心三融五化 课程改革 实践 

分 类 号：G640[文化科学—高等教育学]