摘要
为应对餐饮业业态的变革,满足现代团餐行业对配餐人才的能力需求,课程组基于BOPPPS教学模式,融合OBE能力导向教育理念,和线上线下混合式教学有机联动,从架构课程内容体系、构建有效教学流程和强化实践教学3方面入手进行营养配餐课程教学改革,以提高学生的专业素养和解决复杂行业问题的能力。
In order to cope with the reform of the catering industry and meet the ability needs of the modern group meal industry for catering talents,the course group is based on the BOPPPS teaching model,integrates the concept of OBE ability oriented education,and organically interacts with online and offline blended teaching,the teaching reform of nutrition catering course is carried out from three aspects:constructing the curriculum content system,constructing effective teaching process and strengthening practice teaching,so as to improve students’professional quality and ability to solve complex industrial problems.
作者
杨媚
廖嫦雯
邓秀蝶
YANG Mei;LIAO Changwen;DENG Xiudie(Xiangsihu College of Guangxi University for Nationalities,Nanning 530008,China;Nanning University,Nanning 541699,China)
出处
《现代食品》
2022年第8期71-73,87,共4页
Modern Food
基金
2020年广西高等教育本科教学改革工程一般A类项目:“‘新工科’背景下应用型本科院校烹饪与营养教育专业混合式实践教学改革研究”(2020JGA386)
广西教育科学“十四五”规划2021年度专项课题:“新工科烹饪专业‘课-训-赛-创-产’一体化融合教学体系研究”(2021ZJY1558)
2020年广西高校中青年教师科研基础能力提升项目“养老助餐膳食营养状况及标准化老年餐营养食谱研究”(2020KY56020)
2020年广西民族大学相思湖学院一流课程建设教学改革项目“膳食调查与营养配餐”。
