新工科背景下基于OBE理念的“中式面点工艺学”课程思政教学模式探讨  

Discussion on the Ideological and Political Teaching Mode of“Chinese Pastry Technology”Course Based on OBE Concept Under the Background of New Engineering

作　　者：王宝刚[1] 周舟 王雪菲 靳羽慧 曹蒙 WANG Baogang;ZHOU Zhou;WANG Xuefei;JIN Yuhui;CAO Meng(School of Food Science and Engineering,Xinyang Agriculture and Forestry University,Xinyang 464000,China)

机构地区：[1]信阳农林学院食品科学与工程学院,河南信阳464000

出　　处：《现代食品》2024年第15期93-96,共4页Modern Food

基　　金：信阳农林学院2023年校级高等学历继续教育课程思政示范项目:中式面点工艺学(2023XJCJKCSZ07);信阳农林学院2022年度一流本科课程:中式面点工艺学;信阳农林学院青年教师科研基金项目(QN2022030、QN2023030)。

摘　　要：本文在新工科背景下,分析“中式面点工艺学”课程思政目前存在的问题,设计基于OBE理念的教学目标,探索新工科背景下的教学模式改革,形成思政教育与新工科专业课程相互融合的教学模式,以培养创新型、应用型和复合型烹饪专业人才。Under the background of new engineering,this paper analyzes the current problems in the ideological and political science of“Chinese Pastry Technology”course,designs teaching objectives based on the concept of OBE,explores the reform of teaching mode under the background of new engineering,and forms a teaching mode integrating ideological and political education with new engineering professional courses,so as to cultivate innovative,applied and composite culinary professionals.

关 键 词：中式面点工艺 课程思政 教学模式 

分 类 号：G641[文化科学—高等教育学]