以校内生产性实训基地为依托的“发酵工艺学”课程设计

The Course Design of"Fermentation Technology"Based on On-campus Productive Training Bases

“发酵工艺学”课程为河南质量工程职业学院食品加工技术专业的一门核心课程,本文按照发酵食品工艺生产的工作流程与工作任务,进行以学生为主体,突出能力培养和全真演练的项目化课程设计,从教学目标、课程内容、教学组织形式和教学考核等环节,探索传统教学的不足,提出基于校内生产性实训基地的全新课程设计,提高了食品类专业学生的专业实践能力和职业素养。

"Fermentation Technology"is the core course for the major of food processing technology in He'nan Quality Polytechnic.In this paper,according to the working process and tasks of fermented food production,the project-oriented course design with students as the main body is carried out,highlighting ability training and real-situation practice.From such links as teaching objectives,course content,teaching organization and teaching assessment,this paper explores the shortcomings of traditional teaching,and proposes a new course design based on on-campus productive training bases,aiming to improve the professional practice ability and professional quality of food majors.