中职《岭南风味菜肴》课程内容重构中实践与应用_OpenScirbe Publishing

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中职《岭南风味菜肴》课程内容重构中实践与应用

Author(s)：
陈祥念

Publication Title：

Wen Yuan (Middle School Edition) 2023 No.06

Affiliations：
广西玉林农业学校

Abstract：
当前，我国正在大力发展职业教育，推动课程改革的同时，鼓励并支持职业院校开发校本教材。各地中职院校陆续开发了诸多的校本教材，但由于实用性、应用性以及实践性不足等原因，其实际教学效果并不理想，并未能响应新课改的要求——结合本校地域特色、文化优势等开发校本课程。本文从我校烹饪专业校本教材《岭南风味菜肴》入手，探讨如何在重构课程内容的过程中充分以学生为主体，以实践应用为导向，积极开展菜肴风味化学课程综合改革，做到科学设置课程、调整教学内容、优化教学方式，实现知识和技能的高度融合。

Keywords：
中职；《岭南风味菜肴》；内容重构；实践；应用

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[1] 陈祥念.中职《岭南风味菜肴》课程内容重构中实践与应用[J].Wen Yuan (Middle School Edition),2023(06),.

文渊(中学版)

Wen Yuan (Middle School Edition)

Language: 中文

CN：11-9275/G

ISSN：2096-627X

Publication Frequency: 月刊

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