“焙烤食品生产技术”课程项目化教学改革与实践  

Reform and Practice of Project Teaching in Baking Food ProductionTechnology Course

作　　者：陈德琴[1] 毛建兰[1] 王霖岚 CHEN Deqin;MAO Jianlan;WANG Linlan(Zunyi Vocational and Technical College,Zunyi,Guizhou 563000,China)

机构地区：[1]遵义职业技术学院,贵州遵义563000

出　　处：《农产品加工》2024年第22期126-129,共4页Farm Products Processing

基　　金：“焙烤食品生产技术”项目化课程实践与行业应用创新研究(2024-ZZJYYB-01)。

摘　　要：探讨“焙烤食品生产技术”课程的项目化教学改革与实践,通过对课程标准的修订、教学内容的重建、岗课赛证融通综合育人及教学法的改革与实践等方面进行深入分析,旨在提升“焙烤食品生产技术”课程的教学质量和效果,为培养具备实践能力和创新精神的烘焙产业人才提供有力支持。This paper aimed to discuss the project-based teaching reform and practice of Baked Food Production Technology course.Through in-depth analysis of the revision of curriculum standards,the reconstruction of teaching content,the integration and comprehensive education of post courses and certificates,and the reform and practice of teaching methods,the paper aimed to improve the teaching quality and effect of Baked Food Production Technology course.To provide strong support for cultivating talents with practical ability and innovative spirit in the baking industry.

关 键 词：焙烤食品生产技术 项目化教学 教学改革 人才培养 

分 类 号：G642[文化科学—高等教育学]