烹饪原料学课程教学改革现状及探索  

Current Situation and Exploration of Teaching Reform of Cooking Materials Science Course

作　　者：王芸 章海风[1,2] 李春梅 WANG Yun;ZHANG Haifeng;LI Chunmei(College of Tourism and Culinary Science,Yangzhou University,Yangzhou 225127;Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance,Ministry of Culture and Tourism,Yangzhou 225127)

机构地区：[1]扬州大学旅游烹饪学院,扬州225127 [2]中餐非遗技艺传承文化和旅游部重点实验室,扬州225127

出　　处：《食品工业》2024年第11期156-159,共4页The Food Industry

基　　金：餐饮类专业课程思政与专业教育协同效应研究(CYHZW-ZD2023012)。

摘　　要：烹饪原料学是一门直观性与综合性较强的交叉课程,也是烹饪与营养教育专业一门重要的专业必修课程。为准确把握新时代背景下我国高等院校烹饪原料学课程教学改革的研究进展,基于“中国知网”和“万方数据库”2个数据库对关于烹饪原料学的教学改革文献进行统计和系统分析,并进一步探索教改方向。优化教学内容、创新教学方法、加强师资建设和改进考核方式等方面是烹饪原料学教改的研究热点问题,而科教有机融合是未来提升其教学质量的重要方式。该探索以期为教学同行有效把握烹饪原料学课程教学改革发展方向,提高课程教学质量提供借鉴和参考。Cooking Materials Science is an intuitive and comprehensive interdisciplinary course,and it is also an important compulsory course for the major of cooking and nutrition education.In order to accurately grasp the research progress of the teaching reform of Cooking Raw Materials in Chinese colleges and universities under the background of the new era,make a statistical and systematic analysis of the teaching reform literature on cooking raw materials based on the two databases of“CNKI”and“Wanfang Database”,and further explore the direction of teaching reform.Optimization of teaching content,innovation of teaching methods,strengthening of teacher construction and improvement of assessment methods are hot issues in the research of Culinary Raw Material education reform,and the organic integration of science and education is an important way to improve the teaching quality in the future.It provides reference for teaching counterparts to accurately grasp the direction of the reform and development of the course of Cooking Raw Materials and to improve the quality of the course teaching.

关 键 词：烹饪原料学 教学现状 教学改革 

分 类 号：TS972.111-4[轻工技术与工程] G642[文化科学—高等教育学]