武汉商学院学报
武漢商學院學報
무한상학원학보
Journal of Wuhan Commercial Service College
2015年
5期
74-77
,共4页
烹饪工艺基础%课程内容%选定
烹飪工藝基礎%課程內容%選定
팽임공예기출%과정내용%선정
Cooking Technology Foundation%course content%selection
针对《烹饪工艺基础》课程内容设置目前存在的问题进行了分析，提出课程内容选定的原则，并讨论了课程内容选定的方法及配套教学策略的应用，以使该课程在培养学生技能和创新能力上发挥其应有作用。
針對《烹飪工藝基礎》課程內容設置目前存在的問題進行瞭分析，提齣課程內容選定的原則，併討論瞭課程內容選定的方法及配套教學策略的應用，以使該課程在培養學生技能和創新能力上髮揮其應有作用。
침대《팽임공예기출》과정내용설치목전존재적문제진행료분석，제출과정내용선정적원칙，병토론료과정내용선정적방법급배투교학책략적응용，이사해과정재배양학생기능화창신능력상발휘기응유작용。
The problems in the contents of the course Cooking Technology Foundation is analyzed, and some principles of selecting proper teaching contents are proposed. Methods of selecting teaching contents are discussed, as well as the application of teaching strategies for the corresponding contents. The study is hoped to help promote the role of the course in developing students' culinary skills and innovation ability.
