高职《食品理化检验》“三段八环”教学模式的设计与实践

Design and practice of“three stages and eight links”teaching mode of Food Physical and Chemical Inspection in higher vocational colleges

为提高学生食品检验的职业技能和素养,校企合作教学团队对高职卫生检验与检疫技术专业《食品理化检验》核心课程进行了研究设计。校企教学团队对课程构建了课前-课中-课后三个阶段的自研自探-引任务-讲新知-明流程-练技能-评结果-做总结-拓展应用的“三段八环”教学模式和“三主体三阶段三维度”教学评价体系。课程改革教学效果良好,教学改革前后学生职业技能和素养得到提高,平均分分别由69.25、77.89分提高到83.30、89.57分。该教学模式可为企业提供毕业即能上岗的精准化人才,符合企业对综合型技术技能检验人才的需求。

In order to improve students′professional skills and quality,school-enterprise teaching team conducted research and design on the core curriculum of Food Physical and Chemical Inspection in higher vocational health inspection and quarantine technology.School-enterprise teaching team constructed“three stages and eight links”teaching mode and“three-body-three-stage-three-dimension”teaching evaluation system for the course.The teaching mode consists of three stages:pre-class,in-class and after-class,and eight links:self-research and self-exploration,introduction of tasks,explanation of new knowledge,definition of process,practice of skills,evaluation of results,summarization,expansion and application.The effect of curriculum reform is good and students′professional skills and quality are improved,the average score of professional skills and quality rose from 69.25 to 83.30,77.89 to 89.57,respectively.The teaching mode can supply the accurate talents for enterprises who can work upon graduation and meet the enterprises′demand for comprehensive technical skill inspection personnel.