高职《食品营养与卫生》课程教学改革

Teaching Reform of "Food Nutrition and Health" Course in Higher Vocational Education

《食品营养与卫生》作为烹调工艺与营养专业的一门专业基础必修课,在建立学生专业知识体系的同时,对培养学生在饮食卫生和安全意识与树立学生良好的职业道德方面有重要作用。目前,该课程在选取教学内容、设置实践课程和课程评价等方面还有一些问题。我们在分析学生学情的基础上,坚持学以致用的原则,以培养餐饮行业高素质应用型技能人才为目标,对该课程从教材内容、教学的实施、课程的评价等方面作了相应的改革探索。

'Food Nutrition and Sanitation' as a cooking technology and nutrition professional a basic compulsory course, in the establishment of student professional knowledge system at the same time, to cultivate students in the food hygiene and safety awareness and establish a good professional ethics of students effect. At present, the course in the selection of teaching content, set the practice curriculum and curriculum evaluation, there are some problems. On the basis of analyzing the students' learning and learning, we aim at cultivating the high-quality applied talents of the catering industry and make corresponding suggestions on the content of the teaching materials, the implementation of the teaching, the evaluation of the curriculum Reform and exploration.