烹饪专业“热菜制作”课堂教学方法研究

Study on the teaching method of “hot food making” classroom in culinary specialty

在新课程改革发展中,课程教学方法在不断的改革、更新,但由于受传统教育思想观念和教育认知以及教师教学水平局限性等因素的制约,职业院校烹饪专业的"热菜制作"课程教学方法的改革与创新仍未有效推进。对当前职业院校烹饪专业的"热菜制作"课堂教学方法的改革研究进行了深入研究,对当前存在的问题拟定了解决策略,努力探索更有利于当代职业院校学生综合能力发展的课堂教学方法。

In the new curriculum reform and development,curriculum teaching method is constantly reforming and updating. However,due to the constraints of traditional educational ideas and educational cognition and the limitations of teaching level,the cooking courses of vocational colleges are hot dishes. The reform and innovation of the production of course teaching method has not been effectively promoted. In-depth study on the reform of ＂hot food production ＂classroom teaching method in the current vocational colleges,and to develop a solution strategy for the current problems,and strive to explore classroom teaching that is more conducive to development of students’ comprehensive ability in contemporary vocational colleges.