摘要
"餐饮空间设计"课程作为室内设计大类核心课程,具有应用性、操作性、实践性等特点。教师应摒弃陈旧的课程观念,创新课程体系,加强实践性教学,融合餐饮行业市场需求,强化学生操作力、创新力、实践力的培养,不断推进课程改革进入系统化、体系化、项目化"新常态"。
Dining Space Design,as one of the core courses of Interior Design,has the characteristics of application,operation and practice.Teachers should abandon the old curriculum idea,innovate curriculum system,strengthen practical teaching,integrate the demand of food and beverage industry,improve students＇ abilities of operation,innovation and practice,promote the curriculum reform and finally set up a systematic and projectized curriculum.
作者
周海军
ZHOU Haijun(School of Art and Design, Wuxi Institue of Commerce, Wuxi 214153,China)
出处
《无锡职业技术学院学报》
2018年第2期44-46,60,共4页
Journal of Wuxi Institute of Technology
关键词
高职院校
餐饮空间
课改
反思
路径
higher vocational colleges
catering space
curriculum reform
reflection
path
