“三式三化”教学法在“发酵食品工艺学”教学中的应用

Application of “Three Types and Patterns” Teaching Method in “Fermented Food Technology”

“发酵食品工艺学”是一门内容繁杂抽象的综合性课程,课程内容涉及多门学科,内容多且杂。为提高课程的教学质量和解决教学过程中存在问题,提出“三式三化”教学法,即启发式、研讨式和开放式教学,以及强调情景化、实践化和生产化教学,旨在调动学生在课程学习中的热情和积极性,培养学生的实践与应用能力进而实现良好的教学效果,提升学生分析和解决实际问题的能力,以及沟通协作、大胆探索创新的能力,为企业培养出满足需求的应用型人才。

“Fermented Food Technology” is a complex and abstract course.In order to improve the quality of this course and to solve the problems existing in the teaching process,the “three types and patterns” teaching method is put forward,which contains heuristic,discussion,and open teaching,as well as the emphasis on situation,practice and production.It aims to mobilize students' enthusiasm and initiative in course learning,to cultivate students' practice and application ability to achieve a good effect,and to cultivate application-oriented talents to meet the needs of enterprises.