高职烹调专业“中式面点制作”课程教学改革探析

Teaching Reform of “Chinese Pastry Making” in Higher Vocational Cuisine Major

"中式面点制作"是烹调工艺与营养专业一门重要的专业必修课程。主要讲授各式面点的制作方法,培养学生制作面点的技能,主要是以实践课为主。要想在有限的教学时间中让学生掌握制作方法,练就娴熟的制作技能,就要采用行之有效的教学方法。笔者在总结了多年的教学经验基础上,提出了对课程教学改革的一些探索。

'Chinese pastry making' is an important professional compulsory course for cooking technology and nutrition. The teaching method of various pastry is mainly taught, and the skill of making pastry is mainly based on practice lesson. In order to make the students master the production methods and acquire the skilled production skills in the limited teaching time, effective teaching methods should be adopted. On the basis of summing up the teaching experience for many years, the author puts forward some explorations into the reform of curriculum teaching.