MOOC-BOPPPS一体化教学模式在打造食品类专业“金课”中的改革探索被引量：5

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摘要文章分析了MOOC、BOPPPS两种模式的内涵及发展状况;提出了基于“循环五步骤”(线上-线下-线上下同步-线下-线上)与“非常6+1”模块(导入-目标-前测-参与-后测-总结+拓展)有机融合体系的MOOC/BOPPPS混合教学新模式,探索所构建的融合模式在打造食品类专业“金课”中的应用。 This paper analyzes the connotation and development status of MOOC and BOPPPS.A new MOOC/BOPPPS mixed teaching mode based on the organic fusion system of"cyclic five steps"(online-offline-online synchronization up and down-offline-online)and"very 6+1"modules(BOPPS+expansion)is proposed.The purpose of the study is to explore the application of the fusion model in creating"golden lessons"for food majors.

作者谢冬娣韩春阳谢玉花谢微

机构地区贺州学院食品与生物工程学院

出处《高教学刊》 2021年第23期142-145,共4页 Journal of Higher Education

基金广西高等教育本科教学改革工程项目“MOOC/BOPPPS混合教学模式在食品类专业核心课程‘打造金课’的改革实践”(编号:2020JGA324)、“融入OBE理念的‘O2O+翻转’教学模式在食品类课程教学中的改革与实践”(编号:2020JGB374)、“食品类专业‘课程思政’实施路径的探索与实践”(编号:2020JGB373)。

关键词 MOOC BOPPPS 一体化教学模式金课 MOOC BOPPPS integrated teaching model golden course

分类号 G642 [文化科学—高等教育学]

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