高职“食品安全与质量控制”课程教学方法的改革实践

Reform and Exploration on the Curriculum Construction of Food Safety and Quality Control

课程建设是当前高职骨干院校建设的核心内容之一,"食品安全与质量控制"是食品加工技术专业核心课程,采用传统教学方法已无法满足教学需要。江苏食品药品职业技术学院针对该门课程根据不同的教学内容,灵活运用任务驱动法、案例分析法、角色扮演法、小组讨论教学、问题式教学法、现场教学法等,变知识讲授为能力培养,变被动学习为主动探究,变个人行动为团队协作,取得较好的教学效果。

The curriculum reform of higher occupation education is one of the core contents for the backbone vocational colleges. The couse of food safety and quality control is one of the core curriculum of the profession of food processing technology. The traditional teaching method can not satisfy the teaching requirement. Various teaching method are applied accoding the different teaching content of curriculum by Jiangsu Food ＆ Pharmaceutical Science College, such as task driving method, case teaching method, cosplay method, group discussion teaching, problem based teaching, scene teaching method. Teaching knowledge is transformed into activating ability, passive study into active study, and individual behavior into team cooperation, which has achieved good teaching effect.