省级精品在线开放课程“畜产品加工”建设实践与探索

Construction Practice and Exploration of Provincial Online Open Quality Course Livestock Product Processing

“畜产品加工”课程在总结多年理论与实训教学基础上,依据国家相关专业教学标准、项目建设要求、畜产品加工行业企业对高素质技能人才的需求,以支撑学校农产品加工与质量检测和畜牧兽医专业人才培养要求为目标,不断对课程进行改革。进一步明确课程定位、设计理念与思路,优化教学内容及表现形式,丰富教学方法和手段,提升课程团队实力,改善校内外实训条件,实现课程的岗训对接、建成在线共享教育资源和较全面的课程评价方式,追踪课程教学效果,达到培养学生肉、乳、蛋制品加工中原料检验、工艺操作、设备使用、质量控制技术技能、产品开发、创新创业能力等目标。

The curriculum reform of Livestock Product Processing has been carried out constantly on the basis of summarizing theory and practice teaching for many years,which was in accordance with the relevant professional teaching standards of the state,the project construction requirements,and the demands for high-quality skilled personnel of animal product processing enterprises.It aimed to meet the professional talent training requirements of the two majors namely agricultural product processing and quality detection,and animal husbandry and veterinary in our college.Thanks to the reform,the course orientation,design idea and train of thought were further clarified,the teaching contents and forms were optimized,the teaching methods and means were enriched,the teaching team strength and the training condition are improved,the connection of the occupation and the training was realized,the online sharing education resources were accessible and the relatively comprehensive evaluation method was workable.Through tracking the course teaching effect,we could see that the goal has been achieved to cultivate students'ability to process meat,milk,and egg products including raw material inspection,process operation,equipment use,quality control,and product development,as well as their innovation ability.