CAJ | 학술논문

发酵大实验教学改革主要集中在实验内容、考核方式、管理模式3个方面，实验内容为改革重点，实行分级实验(基础实验、综合性实验、设计性实验)，与生产实践相结合，增加学生实验的连续性、实用性。通过改革，增强了学生的动手能力和实验兴趣，突出了实用性和应用性，教学效果良好。
발효대실험교학개혁주요집중재실험내용、고핵방식、관리모식3개방면，실험내용위개혁중점，실행분급실험(기출실험、종합성실험、설계성실험)，여생산실천상결합，증가학생실험적련속성、실용성。통과개혁，증강료학생적동수능력화실험흥취，돌출료실용성화응용성，교학효과량호。
The reform of fermented experiment focuses on three aspects: experimental content, assessment methods, management. Experimental content is the emphasis of the reform. The experiment is conducted in different levels (basic experiment, comprehensive experiment and designing experiment), and is combined with the production practice, to increase the continuity and practicability of student experiments. Through reform, the operational abilities and experimental interest of students are improved and the usefulness and applicability are highlighted. It generates a good effect on teaching.