摘要
以社会和学生需求为导向设置酿造技术的教学内容,针对学生差异性学习的需求运用微课和对分课堂教学方法,教师讲授和学生讨论‘对分’教学时间并在时间上错开,学生在课后有充分的时间自主学习,并以微课资源为辅助,进行个性化的内化吸收,采用以过程性评价为主的多元评价机制。该教学模式的实施激发了学生的学习兴趣,提高了课堂教学的吸引力,培养了学生的自主学习能力,改善了教学效果。在教学改革的过程中教师还需要转变学生的观念、注意师生的负担、加强学习交流、调整好教学心态。
The content of the brewing techniques is designed based on the requirements of society and student.According to students′study achievement on different levels,the micro course and Presentation Assimilation Discussion(PAD)class have been used in our courses over the last three years.The PAD class is a new teaching method combining the advantages of lecture and discussion.Its key idea is to allocate half of the class time to teacher′s presentation and the other half to students′discussion.The presentation and discussion are separated so that students can have one week in self regulated learning and individualized assimilation with the help of micro course resources.The corresponding learning assessment changes into multiple evaluation mechanism mainly on process assessment,therefore the regular grade can take65%of the total score in this evaluation system.The teaching reform stimulated students′interest in learning brewing techniques and increased the attractivenese of its classroom teaching.It also could cultivate autonomous learning ability of students,which is a basic attainment of modern college students.The effectiveness of reform teaching has been improved greatly.Student who accepted the teaching reform process got significantly higher scores in theory,experiment and comprehensive performance than those taught in traditional model.In the course of teaching reform,the teacher should change the notions of students′learning to make them cooperate with teacher′s work very well and also try the best to reduce the burden of teachers and students in teaching and learning.Learning,communications and training are indispensable for teachers to solve the problem encountered in the process of teaching innovation.Educational reform can not be achieved overnight,so we should maintain a positive attitude towards the work and keep it up.
作者
张楠
段辉国
彭慧娟
李武
付伟丽
ZHANG Nan;DUAN Hui guo;PENG Hui juan;LI Wu;FU Wei li(College of Life Sciences, Neijiang Normal University, Neijiang 641100, China)
出处
《生物学杂志》
CAS
CSCD
2017年第6期126-129,共4页
Journal of Biology
基金
四川省卓越农林人才教育培养计划"水产养殖学"(川教函[2014]273号)
内江师范学院校级教改项目"微课在酿造技术课程中的应用"(JG201414-273)
关键词
酿造技术
社会与学生需求
微课
对分课堂
sbrewing techniques
requirements of society and student
micro course
PAD class
