农产品加工·学刊(中)
農產品加工·學刊(中)
농산품가공·학간(중)
AEM RODUCTS ROCESSING
2014年
7期
76-78
,共3页
焙烤食品加工技术%一体化教学%教学改革
焙烤食品加工技術%一體化教學%教學改革
배고식품가공기술%일체화교학%교학개혁
baking food processing technology%teaching%teaching reform
通过在漯河食品职业学院食品加工技术专业焙烤食品加工技术的课程教学中实施教学做一体化的教学改革,总结教学做一体化教学模式的实施流程、实施效果以及对同类课程教学的借鉴意义。
通過在漯河食品職業學院食品加工技術專業焙烤食品加工技術的課程教學中實施教學做一體化的教學改革,總結教學做一體化教學模式的實施流程、實施效果以及對同類課程教學的藉鑒意義。
통과재탑하식품직업학원식품가공기술전업배고식품가공기술적과정교학중실시교학주일체화적교학개혁,총결교학주일체화교학모식적실시류정、실시효과이급대동류과정교학적차감의의。
In this paper,through the implementation of teaching integration in professional teaching reform of food processing technology of baking food processing technology,summarizes the teaching process,the teaching mode of the integration of the implementation effect and reference meaning to the similar course teaching.