OBE理念指导下“BOPPPS+微课”教学模式设计——以“焙烤食品工艺学”课程教学为例  

Design of“BOPPPS+Micro-teaching”Teaching Mode under the Guidance of OBE Philosophy:Taking the Teaching of the Course Bakery Food Processing as an Example

作　　者：王立东[1] 翟爱华[1] 迟晓星[1] 庄柯瑾 魏春红[1] WANG Lidong;ZHAI Aihua;CHI Xiaoxing;ZHUANG Kejin;WEI Chunhong(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《农产品加工》2024年第23期137-140,143,共5页Farm Products Processing

基　　金：黑龙江省高等教育教学改革研究项目(SJGY20210619)。

摘　　要：在新时代背景下利用信息化开发新型教学模式对于提升教学质量具有重大意义。针对“焙烤食品工艺学”中理论知识较多、对实践要求高、教学方式单一等问题,建立了OBE理念指导下“BOPPPS+微课”教学模式并在“焙烤食品工艺学”中进行了应用。采用调查问卷与考试成绩对比等方法对教学效果进行评价。结果表明,该教学模式可显著提高学生学习积极性与课堂参与度,同时对学生创新性具有较大提升。研究证明,该教学模式对于提高学生学习质量与学生创新性方面具有显著效果,可为食品领域教学改革提供参考。In the context of the new era,it is of great significance to develop a new teaching mode using information technology to improve teaching quality.Aiming at the problems of more theoretical knowledge,high practical requirements and single teaching method in Bakery Food Processing,we had established the teaching mode of“BOPPPS+Microcourse”under the guidance of OBE concept and applied it in Bakery Food Processing,and evaluated the teaching effect by using the methods of questionnaire and examination results comparison.The results showed that the teaching mode could be applied in Bakery Food Technology.The results showed that the teaching mode could significantly improve students'learning motivation and classroom participation,and at the same time,it had a greater enhancement of students'innovativeness.This study proved that this teaching mode had significant effect on improving students'learning quality and students'innovativeness,and provided a reference for the teaching reform in the field of food.

关 键 词：OBE理念 微课 BOPPPS教学模式 焙烤食品工艺学 

分 类 号：G642[文化科学—高等教育学]