《西式烹调》（西餐、西点）教学内容相融合意义的探讨_OpenScirbe Publishing

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《西式烹调》（西餐、西点）教学内容相融合意义的探讨

Author(s)：
李春芳

Publication Title：

Wen Yuan (Primary School Edition) 2021 No.03

Affiliations：
襄阳技师学院湖北襄阳 441021

Abstract：
《西式烹调》课程实践教学过程中，很多中职类学校将西餐和西点分为两个专业，个人认为这是个误区，西点在西餐中的地位就像我们中餐中面点的地位一样，西点是西餐中的一道菜肴，西餐专业中应该包含西餐工艺、西点工艺等。提高教学质量的关键在于抓住学生学习西餐、西点制作的兴趣和心理特点。依据西餐行业发展趋势、发展环境。创新多样化教学方式，丰富教学内容，培养中职学生学习兴趣，提高中职学生实践操作能力和自身综合素质。

Keywords：
西餐工艺；实践教学；教学质量；教学内容相融合

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[1] 李春芳.《西式烹调》（西餐、西点）教学内容相融合意义的探讨[J].Wen Yuan (Primary School Edition),2021(03),.

文渊(小学版)

Wen Yuan (Primary School Edition)

Language: 中文

CN：11-9274/G

ISSN：2096-6261

Publication Frequency: 月刊

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