应用型本科《烹饪工艺基础》课程内容改革探讨

On Content Reform of the Course "Cooking Technology Foundation" in Application-oriented Undergraduate Program

针对《烹饪工艺基础》课程内容设置目前存在的问题进行了分析,提出课程内容选定的原则,并讨论了课程内容选定的方法及配套教学策略的应用,以使该课程在培养学生技能和创新能力上发挥其应有作用。

The problems in the contents of the course Cooking Technology Foundation is analyzed, and some principles of selecting proper teaching contents are proposed. Methods of selecting teaching contents are discussed, as well as the application of teaching strategies for the corresponding contents. The study is hoped to help promote the role of the course in developing students' culinary skills and innovation ability.