畜牧与饲料科学 ›› 2017, Vol. 38 ›› Issue (8): 95-95.doi: 10.12160/j.issn.1672-5190.2017.08.030

• 教学研究 • 上一篇    下一篇

焙烤食品加工技术课程实践教学模式探讨

何淑玲   

  1. 宁夏职业技术学院生命科学技术系,宁夏银川750021
  • 出版日期:2017-08-20 发布日期:2017-08-20
  • 通讯作者: 何淑玲
  • 作者简介:何淑玲(1968-),女,实验师,主要从事实验室管理及教学工作。

Exploration on Practical Teaching Mode in Baking Food Processing Technology

HE Shu-ling (Department of Life Science and Technology, Ningxia Polytechnic, Yinchuan 750021, China)   

  • Online:2017-08-20 Published:2017-08-20

摘要: 焙烤食品加工技术是一门实践操作性较强的课程。分析了焙烤食品加工技术传统教学模式存在的问题,从改进教学方法、教学模式、加强师资队伍建设、改善实训条件着手,以达到提升学生实践能力和综合素质的教学目的。

Abstract: Baking Food Processing Technology is a strongly practical course. In this paper, the existing problems in traditional teaching mode in this course are analyzed, and the novel mode is explored from the aspects of improving teaching methods and teaching mode, strengthening the construction of teaching staff, and ameliorating the training conditions, in hoping to improve the undergraduates' practical ability and comprehensive quality.

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