中职美育教育与《中式面点制作》课程教学有效融合的策略研究  

Research on the Effective Integration of Aesthetic Education and"Chinese Pastry Making"Course in Secondary Vocational Schools

作　　者：贾章菲 JIA Zhangfei(Jiangsu Rugao No.1 Technical School(Technical School),Rugao 226500,China)

机构地区：[1]江苏省如皋第一中专(技工学校),江苏如皋226500

出　　处：《现代食品》2025年第2期222-224,共3页Modern Food

摘　　要：随着美育被纳入教育评价体系重点内容,中职教育对美育重视程度日益提高。《中式面点制作》课程实操性强,蕴含丰富美学素材,如色彩搭配、造型设计等。但当前教学多侧重技能传授,美育融合不足,亟需探索二者有效融合策略以提升教学品质。本研究聚焦中职美育与《中式面点制作》课程的融合,剖析融合的理论基础、实践意义、方法,旨在提升学生审美素养与面点制作技能,为中职特色课程美育融合提供范例与思路。With aesthetic education being included in the key content of education evaluation system,secondary vocational education pays more and more attention to aesthetic education.The course"Chinese Pastry Making"is highly practical and contains rich aesthetic materials,such as color matching and modeling design.However,current teaching focuses on skill imparting,and aesthetic education integration is insufficient.It is urgent to explore effective integration strategies of the two to improve teaching quality.This study focuses on the integration of aesthetic education in secondary vocational schools and"Chinese Pastry Making"course,analyzes the theoretical basis,practical significance and methods of integration,aims to improve students'aesthetic quality and pastry making skills,and provides examples and ideas for the integration of aesthetic education in secondary vocational schools.

关 键 词：中职美育 中式面点制作 课程融合 审美素养 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]