双高建设背景下《果酒加工技术》课程的改革探索与实践

Reform and Practice of Wine Processing Course under the Background of“Double High”Construction

针对高职院校果酒(葡萄酒)类专业人才固定的教学模式与社会人才需求不匹配的问题,提出课程教学改革创新的思路,并对《果酒加工技术》课程的改革进行了新的探索。采用多元化教学方式,真正实现以“教师为主导”“学生为主体”,教师引导学生自主学习,依托岗位导向、兴趣引领、校企共评实施教学,以学生为中心攻克重难点,使学校的人才培养与社会的行业需求实现无缝精准对接。

Aiming at the problem that the fixed teaching mode of wine and fruit wine professionals in higher vocational colleges does not match the demand of social talents,this paper puts forward the ideas of curriculum teaching reform and innovation,and makes a new exploration on the reform of wine processing technology.Diversified teaching methods are adopted to truly realize“teacher led”and“student-centered”.Teachers guide students to learn independently,implement teaching based on post orientation,interest guidance and joint evaluation of schools and enterprises,take students as the center,overcome key and difficult points,and realize seamless and accurate connection between the talent training of the school and the industry needs of the society.