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《饮食营养与卫生》是我国中等职业技术学校烹饪专业教材,是一门重要的烹饪理论课程。该课程对培养现代化餐饮人才以及提高烹饪营养人才和学生就业竞争力发挥着重要的作用。然而,在传统教学模式中,该课程着重于饮食营养与卫生的理论学习,缺乏实践和操作,因此,理论和实践教学存在脱节现象。例如学生无法将营养知识应用到烹饪饮食搭配中去。本文分析该课程教学过程中存在的问题,并按照人才培养的需求,就教学体系、教学内容、教学方法与手段等方面进行探索。
“Dietary nutrition and hygiene” is a teaching material for cooking in secondary vocational and technical schools in our country. It is an important cooking theory course. This course plays an important role in cultivating modern catering talents and improving the competitiveness of cooking nutrition talents and students. However, in the traditional teaching mode, the course focuses on the theoretical study of diet nutrition and hygiene, lacking in practice and operation, and therefore there is a disconnect between theoretical and practical teaching. For example, students can not apply nutritional knowledge to cooking and eating. This article analyzes the existing problems in the process of teaching and explores the teaching system, teaching content, teaching methods and means in accordance with the needs of personnel training.