Exploration on Teaching Reform of Sichuan Cuisine Cooking Skills Based on the Concept of"New Engineering Education"  

作　　者：Wei RAN 

机构地区：[1]College of Culinary and Food Science Engineering,Sichuan Tourism University,Chengdu 610106,China

出　　处：《Agricultural Biotechnology》2025年第1期73-76,共4页农业生物技术(英文版)

摘　　要："Sichuan Cuisine Cooking Skills"is a course that focuses on the traditional cooking skills of Sichuan Province in China.It covers not only the historical and cultural background of Sichuan cuisine,but also the cooking techniques,ingredients selection,seasoning skills and dish innovation of Sichuan cuisine.Doing a good job in the teaching of"Sichuan Cuisine Cooking Skills"is of great significance to the cultivation and reserve of culinary professionals in China,and also has an important impact on students'employment competitiveness.Under the background of"new engineering education",the course reform of"Sichuan Cuisine Cooking Skills"was carried out in terms of the construction of teaching staff,teaching methods,students'participation degree and the innovation of course content,and specific reform suggestions were put forward,hoping to effectively promote the sustainable development of"Sichuan Cuisine Cooking Skills"and effectively improve the teaching quality.

关 键 词：Teaching reform Sichuan cuisine cooking Teaching innovation Teaching method 

分 类 号：TS972.1-4[轻工技术与工程] G642[文化科学—高等教育学]