“三位融合”教学法在《食品雕刻与冷拼艺术》课程中的实践教学改革研究——以烹饪工艺与营养专业为例

"Three-in-One"Teaching Method in the Practical Teaching Reform of"Art of Food Carving and Cold Platter"Course--Taking Culinary Arts and Nutrition Major as an Example

在双高计划背景下,对《食品雕刻与冷拼艺术》课程进行实践教学改革研究,特别是在实施“三位融合”教学法方面具有深远的意义。双高计划旨在提升高等职业学校的内涵建设,培养高水平的技术技能人才,并推动技术创新和服务。而“三位融合”教学法则强调理论教学、实践练习和学习反思的相互融合,与双高计划的核心理念相契合。本文以烹饪工艺与营养专业为例,对“三位融合”教学法在《食品雕刻与冷拼艺术》课程中的实践教学进行研究,以期更好提升学习者的食品雕刻与冷拼技术,为餐饮行业企业培养高素质技能人才。

Under the background of the double high plan,it is of profound significance to study the practical teaching reform of"Food carving and Cold Art",especially in the implementation of the"three integration"teaching method.The double-high plan aims to enhance the connotation construction of higher vocational schools,cultivate high-level technical and skilled personnel,and promote technological innovation and service.The"three integration"teaching law emphasizes the integration of theoretical teaching,practice and learning reflection,which fits with the core concept of the double high plan.This paper takes the cooking technology and nutrition major as an example,the"three integration"teaching method in the"food carving and cold art"course practice teaching research,in order to better improve the students'food carving and cold technology,for the catering enterprises to cultivate high-quality skills.