CIPP评价模式在高职食品类专业果蔬贮运与加工技术实训实践教学中的应用与实践

The Application and Practice of CIPP Evaluation Model in the Practical Teaching of Fruit and Vegetable Storage and Processing Technology Training in Higher Vocational Food Major

该文将CIPP评价模式运用到高职食品类专业果蔬贮运与加工技术实训课程评价中,通过课程设置背景评价、课程输入评价、教学实践过程评价、教学结果评价四个一级评价指标的设定,以及每个一级指标下设二级指标,对本实践课程教学的每一个环节都进行了细致的评价。评价结果显示,CIPP评价模式显著提高了实践教学的质量,提高了学生的实践能力,该评价方式可为高职食品类专业实践教学改革及评价模式带来一定的参考。

In this paper,CIPP evaluation model is applied to the course evaluation of"Fruit and vegetable storage and processing technology training"in higher vocational food major,by setting four first-level evaluation indexes,including curriculum setting background evaluation,curriculum input evaluation,teaching practice process evaluation and teaching result evaluation,and setting second-level indexes under each first-level index,this paper makes a detailed evaluation of every link of the practical course teaching.The evaluation results showed that CIPP significantly improved the teaching quality of practical teaching and students'practical ability,the evaluation model has certain reference value for the practice teaching reform and evaluation mode of food specialty in higher vocational colleges.