基于OBE教育理念的教学设计与实践——以“营养配餐设计”课程为例  

The teaching design and practice based on OBE education concepts——Taking the course“Nutritional Catering Design”as an example

作　　者：王菁[1] 刘凯[1] WANG Jing;LIU Kai(School of landscape and food engineering,Xuchang voctional college,Henan Xuchang 461000,China)

机构地区：[1]许昌职业技术学院园林与食品工程学院,河南许昌461000

出　　处：《食品工程》2025年第1期98-101,共4页Food Engineering

基　　金：2023年河南省职业教育和继续教育精品在线开放课程“营养配餐设计”项目。

摘　　要：“营养配餐设计”是食品类专业一门承上启下的专业基础课程,应用性和实践性强,对培养学生解决日常生活均衡饮食问题的能力起着至关重要的作用。在阐述OBE(Outcome-Based Education)教育理念内涵的基础上,分析了“营养配餐设计”课程教学中面临的问题,针对这些问题,将OBE教育理念融入课程教学中,从教学目标制定、教学内容重构、教学策略设计、评价体系构建等方面进行课程改革,进而提升了学生的学习效率,增强了高职学生营养知识的综合应用能力,实现了学生知识、能力、素质的全面提升,持续有效地提升食品类专业的人才培养质量和教学成效。Nutritional Catering Design is a fundamental course that connects the past and the future in food majors,with strong applicability and practicability.It plays a crucial role in cultivating students'ability to solve the problem of balanced diet in daily life.This paper analyzes the problems faced in the teaching of Nutritional Catering Design on the basis of elaborating the connotation of OBE education concept,In response to these problems,we integrate the OBE education concept into the teaching of the course,and carries out the curriculum reform in terms of the formulation of teaching objectives,the reconstruction of teaching content,the design of teaching strategies,and the construction of the evaluation system,This improves the learning efficiency of the students and strengthens the comprehensive nutritional knowledge of the students in senior occupations application ability,realizing the comprehensive improvement of knowledge,ability and quality.It effectively and continuously promotes the quality of talent cultivation and teaching effectiveness of food majors.

关 键 词：OBE教育理念 营养配餐设计 教学目标 教学内容 教学策略 评价体系 

分 类 号：TS201.4[轻工技术与工程—食品科学]