国际化视域下食品类专业核心课程双语教学模式改革  

The Reform of Bilingual Teaching Model for Core Courses in Food Majors from an Internationalized Perspective

作　　者：邵虎[1] 翟玮玮[1] 贾韶千[1] 李琴[1] 黄评脩 罗建光[1] SHAO Hu;ZHAI Weiwei;JIA Shaoqian;LI Qin;HUANG Pingxiu;LUO Jianguang(Jiangsu Food&Pharmaceutical Science College,Huaian 223005)

机构地区：[1]江苏食品药品职业技术学院,淮安223005

出　　处：《食品工业》2024年第9期289-292,共4页The Food Industry

基　　金：江苏高校哲学社会科学研究课题(2023SJYB1940);淮安市哲学社会科学研究课题(2024SK114);2022年度国家在线精品课程(教职成厅函〔2020〕18号);江苏省“333高层次人才培养工程”第三层次培养对象(2022-316867);国家职业教育教师教学创新团队项目(教师函[2021]7号);国家级职业教育教师教学创新团队课题研究项目(ZI2021070104)。

摘　　要：实施专业核心课程的双语教学模式改革是促进学生形成国际视野和强化专业英语实践能力的核心驱动力。从国内外双语教学模式的研究现状出发,并以食品智能加工技术专业核心课程为例,分析当前职业教育食品类专业双语教学模式改革的时代背景,在跨越式师资团队打造、分向化学生小组组建、“榫卯式”教学过程创新等8个方面进行全因研究,取得良好实践效果,建成国际化人才培养品牌专业系列重要成果,为高质量国际化人才培养奠定基础,并塑造特色。The reform of bilingual teaching mode for implementing core professional courses is the core driving force for promoting students to form an international perspective and strengthening their professional English practical abilities.Starting from the current research status of bilingual teaching models at home and abroad,and taking the core course of food intelligent processing technology as an example,analyze the historical background of the reform of bilingual teaching models in food related majors in vocational education.It conducts a comprehensive study on eight aspects,including building a leapfrog teacher team,forming differentiated student groups,and innovating the“mortise and tenon”teaching process.Good practical results have been achieved,and a series of important achievements have been made in building an international talent cultivation brand,laying a foundation for high-quality international talent cultivation and shape its characteristics.

关 键 词：双语教学模式 国际化 食品类专业 核心课程 改革 

分 类 号：G712.0[文化科学—职业技术教育学] TS201-4[文化科学—教育学]