摘要
本研究探讨了任务驱动式教学法在《面点工艺》课程中的应用,分析了当前教学中存在的课程内容更新滞后、教学方法实施障碍、评价体系局限性和校企合作深度不足等问题。通过对这些问题的深入剖析,提出了加快课程内容更新、强化教师培训、完善评价体系及深化校企合作等对策建议,以提升学生的实践能力和创新素养,为《面点工艺》课程的教学改革提供了理论支持和实践指导。
This study explores the application of task-driven teaching methods in the"Pastry Craft"course and analyzes the main issues in current teaching practices,including outdated course content,obstacles in implementing teaching methods,limitations of the evaluation system,and insufficient depth of school-enterprise cooperation.Through an in-depth analysis of these problems,the study proposes countermeasures such as accelerating course content updates,enhancing teacher training,improving the evaluation system,and deepening school-enterprise cooperation.These recommendations aim to enhance students'practical skills and innovative qualities,providing theoretical support and practical guidance for the teaching reform of the"Pastry Craft"course.
作者
罗涛
LUO Tao(Nanchong Cultural Tourism Vocational College,Langzhong 637400,China)
出处
《现代食品》
2024年第24期40-42,共3页
Modern Food
基金
“南充文化旅游职业学院2024年度校级科研课题资助项目”。
关键词
任务驱动式
教学法
面点工艺
课程应用
task-driven
teaching method
pastry craft
course application
