基于“互联网+”“云产教”“车间教学”融合模式的《酒体设计与白酒品评》课程教学改革建设

Teaching Reformation of the Course of Liquor Body Design and Baijiu Tasting based on Internet+,Cloud Education and Workshop Teaching

《酒体设计与白酒品评》是酿酒工程专业必修课程,其传统理论教学模式存在缺乏知识传授的共情、产教融合课程建设模式创新不够、输出人才解决实际工程问题能力不足的现有教学问题,限制了高校对酿酒专业综合型复合人才的培养。本文旨在从“互联网+”“云产教”“车间教学”三个层面对该课程展开复融式教学模式改革:首先依托“互联网+”设置课前案例——“品鉴地方特色香型白酒,体会南北方香型酒差异”,通过案例的引入提高学生对白酒品评的学习兴趣,引发课前思考;其次借助“云产教”模式展开课堂讲授——“独具风格的清酱香型人民小酒的前世今生”,将理论知识与生产实际有机融合,加深学生对于理论知识的理解;最后基于“车间教学”强化生产实践及其酿造技艺的学习——酱香典型体风格特征及其酒体风格形成识别,强化学生理论与实践偶联的学习及其分析酿酒工程问题的能力。本文拟从产教融合的角度创新该课程教学模式、提高课程教学质量,为高校酿酒工程专业输出理论知识扎实、能解决工程实际问题的高质量人才提供理论依据和实践参考。

Liquor Body Design and Baijiu Tasting is a compulsory course for liquor-making engineering majors.The traditional theoretical teaching mode has the problems of lacking empathy in knowledge teaching,insufficient innovation in production-education integration,and insufficient problem-solving ability of students.The purpose of this paper is to reform the teaching mode of the course from the aspects of internet+,cloud education and workshop teaching.Firstly,relying on internet+,pre-class cases are introduced to enhance students’interest in the course.Secondly,use the cloud education mode to carry out classroom teaching,integrating theoretical knowledge with production practice.Finally,based on workshop teaching,the learning of brewing techniques and students’ability to analyze and solve problems are strengthened.This paper aims to innovate the teaching mode of the course,improve the teaching quality,and provide reference for the cultivation of high-quality talents that have solid theoretical knowledge and can solve practical engineering problems.