CAJ | 학술논문

烹调工艺学是烹饪与营养教育专业的主干课，利用多媒体通过图片、视频等表现形式，增强学生对抽象事物与过程的理解和感受，提高学生的学习兴趣。课件在制作时采取框架制作简洁明了，优化内容重点突出，选用图片清晰直观，选用视频高质量，才能使课件内容丰富多彩、活跃课堂气氛。
팽조공예학시팽임여영양교육전업적주간과，이용다매체통과도편、시빈등표현형식，증강학생대추상사물여과정적리해화감수，제고학생적학습흥취。과건재제작시채취광가제작간길명료，우화내용중점돌출，선용도편청석직관，선용시빈고질량，재능사과건내용봉부다채、활약과당기분。
Cooking Technology is the backbone lesson in Cooking and Nutrition Education professional. Using of multimedia can enhance students' understanding of abstract things and processes and feelings through pictures, videos and other manifestations, and improve students' intersts. In courseware production, taking the framework, the course- ware is clear and concise. Only optimizing the content, outstanding the focus, choosing clear and intuitive pictures, se- lecting high quality videos can make oourseware content rich and colorful, and make classroom atmosphere active.