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基于OBE理念的“发酵食品工艺学”课堂教学设计 被引量:2

Classroom Teaching Design of Fermented Food Technology Based on OBE Concept
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摘要 地方应用型本科院校的转型发展是为了培养具有扎实专业基础、较强工程实践能力、综合素质优良的应用型人才,满足区域经济社会发展需要,而课堂教学模式的转型是地方应用型本科院校实施转型发展的关键。为此,尝试以课堂教学模式的改革和创新为切入点,将“OBE”理念应用于“发酵食品工艺学”的课堂教学设计,加强课堂教学与职业岗位能力要求的相关性,为地方应用型本科院校专业课的教学改革与创新提供有益参考。 The transformation and development of local application-oriented undergraduate college is to cultivate application-oriented talents with solid professional foundation,strong engineering practice ability and excellent comprehensive quality,so as to meet the needs of regional economic and social development.The transformation of classroom teaching mode is the key to the transformation and development of local application-oriented undergraduate college.Therefore,the reform and innovation of classroom teaching mode was taken as the breakthrough point in this paper,and the OBE concept was applied to the classroom teaching design of Fermented Food Technology in order to strengthen the correlation between classroom teaching and vocational post ability requirements.It could provide beneficial reference for the teaching reform and innovation of professional courses in local application-oriented undergraduate college.
作者 李杰 马艳莉 刘尚军 李翠翠 赵磊 LI Jie;MA Yanli;LIU Shangjun;LI Cuicui;ZHAO Lei(ZHANG Zhongjing School of Chinese Medicine,Nanyang Institute of Technology,Nanyang,He'nan 473004,China)
出处 《农产品加工》 2023年第2期118-120,共3页 Farm Products Processing
基金 南阳理工学院2020年度教育教学改革研究项目(NIT2020JY-098)。
关键词 OBE理念 发酵食品工艺学 应用型本科院校 课堂教学设计 OBE concept Fermented Food Technology application-oriented undergraduate college classroom teaching design
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