摘要
综合实训课程是学生学完全部专业课程和单项实训课程之后的一门实践课程,是所学知识、技能的综合运用。但是目前在高职院校焙烤食品综合实训教学中存在部分教材内容针对性不够、教学模式不够灵活、缺乏具有企业实践经历的师资及考核方式没有符合企业项目开发评价标准等问题。因此,本课题组以食品加工专业的焙烤食品综合实训课程为例,详细介绍了该课程模式的实施情况。实施基于工作过程的焙烤食品综合实训课程,应根据企业焙烤产品研发的工作过程,改进课程内容,构建具有模块化和立体化的教学课程体系,并采用科学的课程教学评价方法,结合企业的实际研发项目方式来训练学生。
The comprehensive training course is a practical course after students complete the professional courses and individual training courses.It is a comprehensive application of the knowledge and skills learned.At present,there are many problems in the integrated practical training teaching of baked goods in higher vocational education,such as the lack of pertinence of teaching materials,the rigid teaching mode,the weak teaching staff and the single assessment method.Therefore,after extensive investigations and research,this research group took the food processing specialty bakery comprehensive training course as an example to describe in detail the implementation of the course model.The implementation of a comprehensive training course based on the work process of baked food should improve the course content according to the work process of the company's baked product development,build a modular and three-dimensional teaching curriculum system,and adopt scientific curriculum teaching evaluation methods in combination with the company's practical research and development project approach to train students.
出处
《高教学刊》
2020年第2期58-60,共3页
Journal of Higher Education
基金
2017年度全国食品工业职业教育教学指导委员会教学改革研究课题“基于企业研发项目工作过程的焙烤综合实训课程开发研究”(编号:SH-126)
2017年度广东省高职教育农业类教学指导委员会教学改革研究课题“基于以企业岗位工作过程的校企实训课堂的探索”(编号:YNYJZW2017YB16)。
关键词
基于企业研发项目工作过程
焙烤综合实训
课程开发
评价
work process based on enterprise research and development projects
comprehensive training of baking
curriculum development
evaluation
