科教导刊
科教導刊
과교도간
THE GUIDE OF SCIENCE & EDUCATION
2015年
21期
126-127,177
,共3页
高职高专%精品课程%过程管理%效果评价
高職高專%精品課程%過程管理%效果評價
고직고전%정품과정%과정관리%효과평개
vocational college%quality curriculum%process management%effect evaluation
研究了以全面、深入的角度对高职高专食品专业精品课程进行教学过程监管的相关思路,并加以多元化实施,探讨了针对食品专业精品课程教学过程进行管理的方法与手段,同时针对高职高专的特征对存在的问题进行系统化的阐述,提出了通过分析高职高专食品专业特性、管理目标、教学方法、过程细节、教学手段、人才培养等因素,解决此类精品课程教学过程的管理方式与最终的效果评价问题.
研究瞭以全麵、深入的角度對高職高專食品專業精品課程進行教學過程鑑管的相關思路,併加以多元化實施,探討瞭針對食品專業精品課程教學過程進行管理的方法與手段,同時針對高職高專的特徵對存在的問題進行繫統化的闡述,提齣瞭通過分析高職高專食品專業特性、管理目標、教學方法、過程細節、教學手段、人纔培養等因素,解決此類精品課程教學過程的管理方式與最終的效果評價問題.
연구료이전면、심입적각도대고직고전식품전업정품과정진행교학과정감관적상관사로,병가이다원화실시,탐토료침대식품전업정품과정교학과정진행관리적방법여수단,동시침대고직고전적특정대존재적문제진행계통화적천술,제출료통과분석고직고전식품전업특성、관리목표、교학방법、과정세절、교학수단、인재배양등인소,해결차류정품과정교학과정적관리방식여최종적효과평개문제.
We studied in a comprehensive, in-depth perspective on food professional quality vocational education courses related to the regulatory process of thinking, and to diversify the implementation discussed ways and means to manage food professional quality courses for the teaching process, while for high Vocational special feature of the existing problems sys-tematic exposition, presented by analyzing factors vocational food professional features, management objectives, teaching methods, process details, teaching methods, training, etc., to solve such fine teaching management processes and final results evaluation.
