“糕点生产技术”课程思政的探索与实践  

Exploration and Practice Research of Curriculum Ideology and Politics in Pastry Production Technology

作　　者：戴照琪 张小华[1] 赵见营 洪文龙[1] DAI Zhaoqi;ZHANG Xiaohua;ZHAO Jianying;HONG Wenlong(College of Tea and Food Technology,Jiangsu Vocational College of Agriculture and Forestry,212400 Jurong Jiangsu,China)

机构地区：[1]江苏农林职业技术学院茶与食品科技学院,江苏句容212400

出　　处：《粮食加工》2025年第2期120-122,共3页Grain Processing

基　　金：江苏农林职业技术学院教育科学研究项目(JK202306)。

摘　　要：随着时代进步,糕点行业飞速发展,糕点已然成为食品消费中重要的一部分。目前市场上糕点消费占比较大的为西式糕点,西式糕点进入中国市场的同时,国外文化因素也悄然进入国内。糕点生产技术课程是部分高职院校食品专业学生的核心课程,是连接学校教学与行业生产的主要桥梁。将思政元素有机融入课程设计、作品设计及技能训练中,以培养爱岗敬业、德才兼备的技术能手,为课程改革奠定坚实的基础,为相关专业课程思政建设提供参考。With the progress of the times and the rapid development of the pastry industry,pastries have become an important part of food consumption.At present,western style pastries account for a relatively large proportion of pastry consumption in the market.While western style pastries have entered the Chinese market,foreign cultural factors have also quietly entered the domestic market.The pastry production technology course is the core course for some vocational college students majoring in food,and it is the main bridge connecting school teaching and industry production.Integrating ideological and political elements into curriculum design,work design,and skill training,in order to cultivate technical experts who love their jobs,are dedicated,and possess both morality and talent,laying a solid foundation for curriculum reform and providing reference for the ideological and political construction of related professional courses.

关 键 词：糕点 课程思政 思政元素 课程改革 

分 类 号：TS2[轻工技术与工程—食品科学与工程]