高职食品加工课程综合实训周教学设计

Teaching Design on Comprehensive Practical Training Week for Higher Vocational Food Processing Courses

为进一步提高高职食品专业学生的综合能力和职业能力,实现教学与职业的零距离对接,本文提出在食品加工课程中增设食品加工综合实训周,并对食品加工综合实训周进行了教学设计,旨在为高职食品加工及相关课程的教学改革提供参考。

In order to further improve the comprehensive ability and vocational ability of students majoring in food in higher vocational college and to realize the zero-distance connection between teaching and profession,this article proposed that a comprehensive practical training week teaching for food processing courses should be established,and its teaching design was carried out,so as to provide references for the teaching reform of food processing and related courses in higher vocational colleges.