摘要
在烹饪专业课堂教学中,理论知识与技能实训间的联系不密切,是传统烹调工艺教学的一个弊端。要想走出传统教学的阴影,必须运用以培养能力为核心的教学法。在课堂教学中推行以烹饪产品为载体的"六字教学法",是培养学生综合职业素质和实践技能的有效途径。
The less links between theoretical knowledge and skills training is one of the drawbacks of traditional cooking technology teaching. To get out of the shadow of traditional teaching, we must be bold to use the six-word teaching method for building capacities. Applying the six-word teaching method in the classroom teaching, the cooking product as a carrier, is an effective way for training students＇ theoretical qualities and skills.
出处
《新疆职业大学学报》
2013年第1期58-60,共3页
Journal of Xinjiang Vocational University
关键词
教学法
创新型
烹调工艺
课堂教学
teaching method
innovative
cooking technology
the classroom teaching
