研学三味:基于甬韵资源的项目活动

Three Aspects of Research:Project Activities Based on Yongyun Resources

研学三味,指以幼儿为主体,融合多种资源文化以及实践、操作、多元评价等内容,由幼儿发现和生成问题,通过查阅资料、拓展知识、深化知识,形成问题解决的策略,实施并反馈,进一步发现新问题。在一个认识不断深化的过程中,促进幼儿对家乡的了解,加深与家乡自然风景和人文的亲近感。通过“三为”优秀甬味资源、“三味”传统甬味风味、“三维”多元甬味评价等三方面的实践,聚焦三寻、三味、三评,让幼儿在美食研学活动的过程中,获得快乐、专注、自主、反思的游戏精神,实现幼儿主动性发展、持续性发展。

The three aspects of research and learning refers to the children as the main body,the integration of a variety of resources and culture as well as practice,operation,multiple evaluation and other contents,by children to discover and generate problems,through access to information,expand knowledge,deepen knowledge,form problem-solving strategies,implementation and feedback,further discover new problems.In a process of deepening understanding,promote children’s understanding of their hometown,deepen their sense of closeness with the natural scenery and humanity of their hometown.Through the practice of“three kinds”excellent Yongwei resources,“three kinds”traditional Yongwei flavor,and“three dimensional”multiple Yongwei evaluation,focusing on three kinds of search,three kinds of taste,and three kinds of evaluation,children can get happy,focused,independent,and reflective game spirit in the process of food research activities,and realize children’s proactive development and sustainable development.