“菜单设计”课程改革的教学实践研究

Empirical Research on Reforms of the Course Menu Design

"菜单设计"是烹饪工艺与营养专业的专业基础课程,对烹饪工艺与营养专业人才培养起着重要作用。文章针对"菜单设计"课程教学过程中存在的问题,结合培养目标要求,有针对性地在授课方式与考核方式等方面进行了研究与总结,并提出相应的教学改革措施。

Menu Design,as a fundamental course for students of cuisine and nutrition,plays a vital role in the programs for these students. This paper targets the problems in the teaching of the course,analyzes its teaching methods and student assessment,and suggests corresponding measures to promote its reforms.