优化中职烹饪专业教学方法探究

Exploration of Optimizing the Teaching Methods of Cooking Major in Secondary Vocational Schools

中职烹饪专业课程具有理论性与实践性相结合的特点。教师在教学中要坚持以生本为、循序渐进、因材施教的原则,根据学生学习能力与职业技能培养需要选择具体的教学方法,构建直观性、实践性、创新性的烹饪教学氛围,切实满足学生个性化的烹饪技能学习需要,全面提高烹饪教学质量。

The curriculum of cuisine in secondary vocational school has the characteristics of combining theory with practice.In teaching,teachers should adhere to the principle of student-oriented,step-by-step and individualized teaching,select specific teaching methods according to the needs of students'learning ability and vocational skills training,construct intuitive,practical and innovative cooking teaching atmosphere,effectively meet students'personalized learning needs of cooking skills,and comprehensively improve the quality of cooking teaching.