CAJ | 학술논문

简述了高职食品专业实践教学的现状和存在问题,创造性提出了实践教学需要改革的内容,包括改变传统的上课模式,采用新上课模式;依照＂基本技能项目一专业技能实训项目—综合和实际工作项目＂,采用模块化、循序渐进的方式安排实践教学内容;创建＂三层面、三阶段＂实践教学新体系。
간술료고직식품전업실천교학적현상화존재문제,창조성제출료실천교학수요개혁적내용,포괄개변전통적상과모식,채용신상과모식;의조＂기본기능항목일전업기능실훈항목—종합화실제공작항목＂,채용모괴화、순서점진적방식안배실천교학내용;창건＂삼층면、삼계단＂실천교학신체계。
In the paper,we narrative the present situation and problems on the practice teaching of vocational food professional and put forward the contents we need reforms including three sides： changing the new models to replace the traditional school model;arranging the content of practice teaching according to ＂ basic skill project-professional skill project-comprehensive and practical work skill project＂ by the way of modular approach with step by step;establishing the new system on practice teaching in the manner of ＂ three levels and three stages＂.