地方性高校应用型人才“烹饪化学”课程的教学改革与探索

Teaching Reform and Exploration of Culinary Chemistry for Applied Talents in Local Colleges and Universities

在食品类高校中,“烹饪化学”是烹调工艺与营养专业中一门核心专业基础课程。在我国经济快速发展的时代背景下,传统高校“烹饪化学”教学模式不断受到冲击。为使未来地方高校适应社会经济和烹饪行业的快速发展,以培养应用型人才为目标,以“烹饪化学”教学为例,从“烹饪化学”课程教学的现状、考核与安排方面进行讨论并分析,提出科学的教学改革策略。

In food colleges and universities,Culinary Chemistry is a core professional basic course in cooking technology and nutrition.Under the background of the rapid economic development of our country,the traditional teaching mode of Culinary Chemistry in colleges and universities has been constantly impacted.In order to make local colleges and universities adapt to the rapid development of social economy and culinary industry in the future,the goal is to train applied talents.Taking Culinary Chemistry teaching as an example,this paper discussed the present situation,examination and arrangement of Culinary Chemistry teaching and puts forward scientific teaching reform strategies.