《中式烹调工艺》精品课程在课程体系改革中的创新实践策略研究  

Research on Innovative Practice Strategy of"Chinese Cooking Craft"Excellent Course in Curriculum System Reform

作　　者：刘海燕 LIU Haiyan(Jiangsu Rugao First Secondary Technical School(Technical School),Rugao 226500,China)

机构地区：[1]江苏省如皋第一中等专业学校(技工学校),江苏如皋226500

出　　处：《现代食品》2024年第24期34-36,共3页Modern Food

摘　　要：本文聚焦于《中式烹调工艺》精品课程在课程体系改革中的创新实践策略,旨在探讨如何通过课程内容的优化、教学方法的重构来提升该课程的教学质量,培养学生的实践能力和创新能力。通过引入项目化教学、校企合作和信息化教学手段等策略,详细分析了这些创新实践策略的具体实施路径及其对学生学习效果的影响。研究结果表明,这些创新实践策略不仅提高了学生的学习兴趣和参与度,还显著增强了学生的实践技能和综合素质,为中式烹调工艺的传承与发展提供了有力支撑。This paper focuses on the innovative practice strategy of"Chinese Cooking Craft"excellent course in the course system reform,aiming to explore how to improve the teaching quality of this course and cultivate students'practical ability and innovation ability through the optimization of course content and the reconstruction of teaching methods.Through the introduction of project-based teaching,school-enterprise cooperation,information teaching methods and other strategies,this paper analyzes in detail the specific implementation path of these innovative practice strategies and their impact on students'learning results.The research results show that these innovative practice strategies not only improve students'learning interest and participation,but also significantly enhance students'practical skills and comprehensive quality,providing strong support for the inheritance and development of Chinese cooking technology.

关 键 词：中式烹调工艺 课程体系改革 创新实践策略 项目化教学 校企合作 信息化教学 

分 类 号：G712[文化科学—职业技术教育学]