摘要
本文分析了烹调工艺与营养专业实验准备环节的主要内容,并从《烹饪原料学》课程学习质量、实验准备效率和实验教学质量以及学生综合素质培养3个方面探讨了学生参与实验准备环节的重要性,为实验准备环节方面的教学改革提供参考依据。
The main contents of preparing experiments for cooking technology and nutrition specialty were analyzed in this article. The importance of the students of cooking and nutrition to participate in experiment preparation stage were discussed from three aspects, such as the study quality of cooking materials, the efficiency of experiment preparation, the quality of experiment teaching and the cultivation of students’ comprehensive quality, in oder to provide reference for the teaching reform of the experiment preparation.
作者
莫晓宁
苏木庆
林小霞
蔡锦源
韦飞
周业生
Mo Xiaoning;Su Muqing;Lin Xiaoxia;Cai Jinyuan;Wei Fei;Zhou Yesheng(Guangxi Eco-engineering Vocational and Technical College, Liuzhou 545004, China;Lushan College of Guangxi University of Science and Technology, Liuzhou 545616, China)
出处
《现代食品》
2019年第6期23-25,共3页
Modern Food
基金
广西教育科学"十二五"规划课题(编号:2015C530)
广西高等教育教学改革工程项目(编号:2016JGB514
2015JGA428
2017JGA392)
关键词
烹调工艺与营养专业
学生
实验准备环节
食材
Cooking technology and nutrition specialty
Students
Experiment preparation
Food material
