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在一所工科类院校开设“烹饪技术”素质类全校性选修课程,近十年来,收到了良好的教学效果。学生饮食文化素养得到了一定提高,选课积极性高,随着教学的深入和课程学时变化,对原有的教学内容和方法作了相应的调整和改革,突出了烹饪中具体操作过程幻灯片的教学作用。结合教学中讲解,使学生在学习中更容易理解和掌握相关的知识和技能。起到了事半功倍的教学效果,在教学内容上更加着重讲授实用技术,并结合案例进行教学,活跃了课堂气氛,教学互动良好。总的来看在教学时数有所减少的情况下,通过教学内容和方法的改革,教学效果和教学质量从与同学的交流和反馈的信息来看比原来还略有提高。
In a science and engineering colleges to open “cooking technology ” quality class whole school elective courses, the past decade, received a good teaching effect. Students’ dietary literacy has been improved, the enthusiasm of course selection is high, with the deepening of teaching and the change of the class hours, the original teaching content and methods have been adjusted and reformed accordingly, highlighting the teaching of the specific operation slides in cooking effect. Combination of teaching to explain, so that students learn more easily understand and master the relevant knowledge and skills. Played a multiplier effect of teaching more emphasis on teaching in the teaching of practical technology, combined with the case of teaching, active classroom atmosphere, good teaching interaction. In general, with the decrease of teaching hours, the teaching effect and quality of teaching have been slightly improved from the information exchanged and feedback from the students through the reform of teaching contents and methods.