高职烹饪工艺与营养的课程教学改革与思考

Curriculum Reform and Thinking of Culinary Technology and Nutrition in Higher Vocational Education

随着我国新课改的深入,教学思想、教育手段不断革新,为提高教学质量,优化教育体系,需要教师树立教学改革意识,积极创新实践教学模式,赋予课堂教学更多可能性,引导学生掌握更多知识及技能,本文通过探讨了高职烹饪工艺与营养的课程教学改革方略,以提高培养高职优秀人才的能力。

With the in-depth development of new curriculum reform in China, teaching ideas and educational methods are constantly innovating, laying the foundation for improving teaching quality and optimizing the education system.This requires teachers to establish a sense of teaching reform, and can actively innovation practical teaching models and give classroom teaching more possibilities, guide students to acquire more knowledge and skills. This article aims to improve the training ability of excellent talents by thinking about the curriculum reform strategy of cooking techniques and nutrition in higher vocational schools.