省一流专业背景下《发酵工艺原理》以学生为中心的线上线下混合式教学改革与实践

Reform and practice of student-centered online and offline mixed teaching of Principles of Fermentation Technology under the background of provincial first-class major

以学生为中心、立德树人的教育理念是当前教学改革的根本宗旨。传统的教学模式已不再适用于当下教书育人的需要,同时限制了我校葡萄与葡萄酒工程专业这一特色学科以及省一流专业的发展。解决以往以教师为中心的教学模式以及考核方式单一等问题,开设课程线上线下混合式教学改革势在必行。该文结合目前葡萄与葡萄酒工程专业培养目标对主干专业课程发酵工艺原理进行了线上线下混合式教学的探索与实践。结果表明,《发酵工艺原理》线上线下混合式教学以及增加形成性评价等措施,显著提高了学生自主学习能力、学习兴趣以及学习效果,且有助于提高学生分析问题、解决问题的能力。这为本专业相关专业课程的教学改革提供依据。

The educational concept of student-centered and building morality and cultivating people is the fundamental purpose of the current teaching reform.The traditional teaching mode is no longer suitable for the current needs of teaching and educating people,and it limits the development of the characteristic major of Vine and Wine Engineering in our university and the first-class major in Liaoning province.Therefore,it is imperative to change the previous teacher-centered teaching mode and the single assessment method,and set up the online and offline mixed teaching reform of courses.Combined with the current training objectives of grape and wine specialty,this paper explores and applies the online and offline mixed teaching in Principles of Fermentation Technology,which is the main professional courses in the major of Vine and Wine Engineering.The results showed that the online and offline mixed teaching and the increase of formative evaluation significantly improved students′self-learning,interest and learning effect,and helped to improve students′ability to analyze and solve problems.This provides a basis for the teaching reform of related professional courses of this major.