摘要
烹饪工艺与营养专业的营养配餐与设计类课程面临课程内容复杂、与实际需求脱节等挑战。本文以昌吉职业技术学院为例,探讨了通过产教融合模式改革该类课程的路径,包括优化课程内容、引入最新研究成果和行业标准、实施互动式教学模式、强化实践教学、引入案例教学、完善考核机制及加强师资队伍建设等措施。改革显著提升了学生的实践能力、创新能力和综合素质,为学生的职业发展奠定了坚实基础。
The nutrition catering and design course of culinary technology and nutrition major faces challenges such as complicated course content and disconnection from actual needs.Taking Changji Vocational and Technical College as an example,this paper discusses the path of reforming this kind of course through the integration of production and education,including optimizing the course content,introducing the latest research results and industry standards,implementing interactive teaching mode,strengthening practical teaching,introducing case teaching,improving the assessment mechanism and strengthening the construction of teachers.The reform has significantly improved students'practical ability,innovation ability and comprehensive quality,laying a solid foundation for students'career development.
作者
马晓玲
田俊
贺琼娇
MA Xiaoling;TIAN Jun;HE Qiongjiao(Changji Vocational and Technical College,Changji 831100,China)
出处
《现代食品》
2024年第24期43-45,共3页
Modern Food
关键词
产教融合
营养配餐与设计
教学改革
实践能力
integration of production and education
nutrition catering and design
teaching reform
practical ability
