摘要
"超市生鲜食品管理"是烹饪工艺与营养专业选修课程,对超市生鲜管理人才的培养起着非常重要的作用。文章对该课程的课程定位、教学内容、教学方法、考试方案、教学实践等方面,进行了研究与总结,并提出相应的教改措施。
As an optional course for students of Cuisine and Nutrition, Fresh Food Management in Supermarkets plays an important role in the training of potential employees of supermarkets. This paper analyzes the orientation,contents, teaching methods, evaluation of the course, and then suggests measures of its reforms.
关键词
烹饪工艺与营养
超市生鲜
课程建设
教学实践
cuisine and nutrition
fresh food in supermarkets
course development
teaching practice
