摘要
菜肴风味化学是一门实用性、经验性非常强的专业课内容,为构建面向各类学生,多样化的创新型人才的培养体制,烹饪发展的要求和菜肴风味化学的教育教学目标,积极开展菜肴风味化学课程综合改革,在教学理念、教学方式、教学管理、实践教学、培养模式等各方面进行教学改革和探索。注重课程教学与科研相结合,充分以学生为主体,加强个性化教育。注重学科交叉,建成具有创新优势的人才培养模式特色课程。
Cuisines Chemistry is a very practical and empirical professional curriculum. In order to build a variety of innovative talents training system to face all types of students, satisfy the requirements of development on culi- nary art and educational teaching goals for cuisine culinary flavor chemistry,we should actively carry out the com- prehensive reform of cuisines chemistry curriculum such as the teaching reform and exploration on teaching philoso- phy,teaching methods, teaching management,teaching training mode and so on. Accordingly we should focus on the teaching and research including the combination of them, give the class to the student, strengthen the individualized education, and lay emphasis on interdisciplinary combination, to build a special course with innovative edge of training model.
出处
《内蒙古财经大学学报》
2013年第5期47-50,共4页
Journal of Inner Mongolia University of Finance and Economics
关键词
菜肴风味化学
教学改革
创新
Cuisines Chemistry
teaching reform
innovation
