摘要
《烹饪营养与卫生》是中等职业学校烹饪专业的一门专业基础理论课。文章以实际教学为基础,分别从教学内容、教学手段、教学方法及考核方式等方面进行探讨,对课堂作出优化的尝试。
＂Cooking nutrition and hygiene＂ is a professional basic theory course in the Culinary Specialty of secondary vocational school. On the basis of practical teaching, the paper discusses the teaching contents, teaching methods, teaching methods and examination methods, respectively, and tries to optimize the classroom.
出处
《广东化工》
CAS
2016年第16期251-251,222,共2页
Guangdong Chemical Industry
关键词
烹饪
烹饪营养与卫生
优化
营养学
卫生学
cooking
cooking nutrition and hygiene
optimization
nutrition
hygiene
