产教融合视域下营养配餐与设计类课程的教学改革探索——以昌吉职业技术学院为例  

The Exploration of Teaching Reform of Nutrition Catering and Design Courses from the Perspective of Production and Teaching Integration——Taking Changji Vocational and Technical College as an Example

作　　者：马晓玲 田俊[1] 贺琼娇 MA Xiaoling;TIAN Jun;HE Qiongjiao(Changji Vocational and Technical College,Changji 831100,China)

机构地区：[1]昌吉职业技术学院,新疆昌吉831100

出　　处：《现代食品》2024年第24期43-45,共3页Modern Food

摘　　要：烹饪工艺与营养专业的营养配餐与设计类课程面临课程内容复杂、与实际需求脱节等挑战。本文以昌吉职业技术学院为例,探讨了通过产教融合模式改革该类课程的路径,包括优化课程内容、引入最新研究成果和行业标准、实施互动式教学模式、强化实践教学、引入案例教学、完善考核机制及加强师资队伍建设等措施。改革显著提升了学生的实践能力、创新能力和综合素质,为学生的职业发展奠定了坚实基础。The nutrition catering and design course of culinary technology and nutrition major faces challenges such as complicated course content and disconnection from actual needs.Taking Changji Vocational and Technical College as an example,this paper discusses the path of reforming this kind of course through the integration of production and education,including optimizing the course content,introducing the latest research results and industry standards,implementing interactive teaching mode,strengthening practical teaching,introducing case teaching,improving the assessment mechanism and strengthening the construction of teachers.The reform has significantly improved students'practical ability,innovation ability and comprehensive quality,laying a solid foundation for students'career development.

关 键 词：产教融合 营养配餐与设计 教学改革 实践能力 

分 类 号：G622.0[文化科学—教育学]