双创背景下焙烤食品加工技术实践教学改革研究

Research on Practical Teaching Reform of Baked Food Processing Technology of Double Creation

我国的高职院校在实践课程的教学过程中积极开展创新、创业教学活动。在这样的背景下,本文提出了“一中心二对象三结合四模块五转变”的一体化实践教学模式,从而实现该专业学生综合素质以及能力的提升。

Higher Vocational Colleges in China actively carry out innovation and entrepreneurship teaching activities in the process of teaching practical courses. In this context, this paper put forward an integrated practical teaching mode of “one center, two objects, three combinations, four modules and five transformations”, in order to achieve the improvement of the comprehensive quality and ability of the students of this major.