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面点制作技术课程是烹饪工艺与营养专业的专业主干课,注重教学与实训,为使学生们更好地掌握这门课程,采用四步教学法与行动导向教学法的融合实践,在面点制作技术课程教学中使二者相互渗透,取长补短,取得了良好的教学效果。一、四步教学法与行动导向教学法1.四步教学法。“四步教学法”紧扣课程特点,以知识和技能的掌握为教学目标,注重培养学习者的专业技能。科学地完成课程教学设计,合理地安排教学内容,实现课程理论与生产
The noodle production technology course is a professional main course of cooking process and nutrition major, focusing on teaching and practical training. In order to make students better grasp this course, the four-step teaching method and the action-oriented teaching method are adopted in practice. Point making technology teaching so that the two infiltration of the two, learn from each other, and achieved good teaching results. One, four-step teaching method and action-oriented teaching method 1. Four-step teaching method. “Four-step teaching method ” closely linked to the characteristics of the course, with the knowledge and skills as the teaching goal, focus on developing learners’ professional skills. Scientificly complete the teaching design of the course, reasonably arrange the teaching content, realize the theory and production of the course