摘要
焙烤食品加工技术是食品相关专业的主要课程。在转型发展的背景下,为了突出培养学生的实践能力,提高教学效果,建立健全课程教学体系,适应新形势下教学发展规律,对焙烤食品加工技术课程进行课堂教学改革,主要包含优化教学内容、改善教学方法和改革考核方式,从而实现建立以学生为中心的课堂教学模式。
Technology of Baked Food Processing is the main course of food specialty. Under the background of transformation and development, in order to cultivate students’ practical ability, improve teaching effect, establish and improve the teaching system, adapt to the law of teaching development under the new situation, reform the classroom teaching of technology of Baked Food Processing. It mainly includes optimizing teaching content, improving teaching methods and reforming assessment methods, so as to realize the establishment of student-centered classroom teaching mode.
作者
侯丽丽
张卓
边忠博
张一
Hou Lili;Zhang Zhuo;Bian Zhongbo;Zhang Yi(College of Grain, Jilin Business and Technology College, Changchun 130507, China)
出处
《现代食品》
2019年第20期38-39,共2页
Modern Food
基金
吉林工商学院2018年度课堂教学改革项目
关键词
焙烤食品加工技术
教学改革
应用型本科
Technology of baked food processing
Teaching reform
Application-oriented undergraduate
