摘要
高校第一课堂与第二课堂融合教育体系是推动高水平专业性创新创业人才培养的战略驱动力。为构建完善的、专业融合的大学生创新创业第一课堂与第二课堂融合体系,以食品微生物学、食品发酵工艺学、食品微生物检验组成的食品微生物课程群为对象,对课程群第一课堂教学内容、教学方法和考核方式进行了适应性改造。构建了链接第一课堂的第二课堂三级平台(双创能力培养平台、双创项目孵化平台和大学生创新创业孵化基地平台)体系,打通了创新创业教育由第一课堂向第二课堂延伸的路径。同时,通过第一课堂与第二课堂的联动运行及融合性教学团队的建设,完善了双课堂联动机制和相应的质量控制机制,保障了第一课堂与第二课堂融合体系的持续性改进。
The integrated education system of the first and second class in universities is the strategic driving force to promote the cultivation of high-level professional innovative and entrepreneurial talents.In order to build a perfect and professional integration system of first and second class for undergraduates,we conducted a case study of food microbiology course group including the courses of Food Microbiology,Food Fermentation Technology,and Food Microbiological Inspection by reforming the course content,delivering methods and assessment approaches in the first classroom of course group.Meanwhile,we also constructed a three-level platform of the second classroom(namely innovation and entrepreneurship ability training platform,innovation and entrepreneurship project incubation platform and university students innovation and entrepreneurship incubation base platform)linked to the first classroom,thus opening up a pathway of extending innovation and entrepreneurship education from the first class to the second class.More importantly,through the linkage operation of the first and second class and the construction of the integrated teaching team,the linkage mechanism of the two classes was improved,and the corresponding quality control mechanism was also formed to ensure the continuous improvement of the integration system of the first and second class.
作者
毕文慧
陈宇航
王君
BI Wenhui;CHEN Yuhang;WANG Jun(College of Food Science and Engineering,Shandong Agriculture and Engineering University,Ji′nan 250100,China)
出处
《中国轻工教育》
2022年第1期56-61,共6页
China Education of Light Industry
基金
2019年度山东农业工程学院“食品微生物学”课程建设项目
2020年度山东省教育科学“十三五”规划课题(2020ZC257)。
关键词
第一课堂
第二课堂
双创
融合体系
食品微生物课程群
first class
second class
innovation and entrepreneurship
integration system
food microbiology course group
