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现代学徒制下“中西面点工艺”课程实践性教学改革的研究 被引量:5

Research on Practical Teaching Reform of Chinese and Western Pastry Process Course under Modern Apprenticeship System
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摘要 现代学徒制的试点工作是我国在人才培养模式上的一次创新,同时也是深化产教融合、校企合作的重要途径之一。课程的建设一直是试点工作的核心内容,以现代学徒制作为基础,从课程目标、设计思路、实践性教学改革、教学条件、应用实践等部分开展“中西面点工艺”课程,并取得显著成效。 The pilot work of modern apprenticeship was an innovation in talent training mode in China,and it was one of the important ways to deepen the integration of production and education and cooperation between schools and enterprises cooperation.The construction of the curriculum has always been the core content of the pilot work.On the basis of modern apprentice production,the course of Chinese and Western Pastry Process has been developed from the objective,design ideas,the course practical teaching reform,teaching conditions,application practice,and has achieved remarkable results.
作者 贾娟 郭志芳 王林山 JIA Juan;GUO Zhifang;WANG Linshan(Luohe Vocational Technology College,Luohe,He'nan 462002,China;Louhe Institute of Technology,He'nan University of Technology,Luohe,He'nan 462002,China)
出处 《农产品加工》 2022年第2期87-90,93,共5页 Farm Products Processing
关键词 现代学徒制 中西面点工艺 课程改革 实践性教学 modern apprenticeship Chinese and Western Pastry Process curriculum reform practicality teaching
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