摘要
“课堂改革”是我国高等教育培养高技能、高质量人才的重要手段,文章以中西面点工艺专业的专业核心课程“面点制作”课堂改革为例,展开高职烹饪专业“课堂改革”的深度思考和研究,旨在提升教师的教学能力和学生的学习效果。
Classroom reform is an important means for higher education in China to cultivate highly skilled and high-quality talents.It is also one of the basic ways to implement the strategy of strengthening the country through talents in the report to the 20th National Congress of the Communist Party of China.Taking as an example the teaching reform of“Pastry Making”,a professional core course of the Chinese and Western pastry arts program,this article develops in-depth thinking and research on the teaching reform of the higher vocational cooking specialty,with the aim of improving the teaching ability of teachers and the learning effect of students.
作者
王蓓
王萌
WANG Bei;WANG Meng(Jiangsu College of Tourism,Yangzhou 225000,Jiangsu,China)
出处
《四川旅游学院学报》
2024年第2期96-100,共5页
Journal of Sichuan Tourism University
基金
江苏省职业教育教学改革研究项目“产教融合背景下高职院校推进课堂革命的实践研究——以烹饪工艺与营养专业为例”,项目编号:ZCZ150。
关键词
课堂改革
中西面点工艺
面点制作
教学能力提升
classroom reform
Chinese and Western pastry arts
pastry making
improvement of the teaching ability
