双创背景下“营养配餐设计与实践”课程教学改革的探索与实践  

The Exploration and Practice of the Teaching Reform of “Nutrition Catering Design and Practice” under the Background of Entrepreneurship and Innovation

作　　者：岳元春 柳青[1] 乌兰[1] 马长路[1] 

机构地区：[1]北京农业职业学院食品与生物工程学院,北京

出　　处：《创新教育研究》2024年第11期294-300,共7页Creative Education Studies

摘　　要：在创新创业驱动发展时代,培养学生具有创新创业的思维和能力是落实立德树人根本任务的重要之举。本研究结合“营养配餐设计与实践”课程特点,分析了该课程在结合双创教育教学改革现状和困境,并以此为出发点,从课程教学目标、教学实施过程、教学评价模式等维度,探索出一条融入双创教育的“营养配餐设计与实践”课程改革实施路径,旨在培养兼具创新创业实践应用能力的高素质食品营养配餐技术技能型人才,助力职业教育高质量发展。In the era of innovation-driven development, training students to have innovative and entrepreneurial thinking and ability is an important act to carry out the fundamental task of cultivating morality and people. Based on the characteristics of the course “Nutrition Catering Design and Practice”, this study analyzes the current situation and dilemma of the course’s teaching reform in combination with entrepreneurship and innovation education. Taking this as a starting point, it explores an implementation path of the course reform of “Nutrition Catering Design and Practice” integrated into entrepreneurship and innovation education from the aspects of curriculum teaching objectives, teaching implementation process, and teaching evaluation mode. It aims to cultivate high-quality food nutrition catering technical and technical talents with innovative and entrepreneurial practical application ability and help the high-quality development of vocational education.

关 键 词：双创教育 营养配餐 教学改革 

分 类 号：H31[语言文字—英语]