摘要
全球化大背景下,“食品专业英语”作为食品类专业学生提升综合素质的专业课程,有着越来越重要的作用。较之于传统教学模式,线上线下混合式教学模式能够全面提高学生听、说、读、写能力,更具有实用性。以首要教学原理为指导,围绕聚焦问题、激活旧知、示证新知、应用新知、融会贯通五大策略,建立基于慕课的“食品专业英语”课程混合式教学模式。实践表明,首要教学原理为混合式教学提供了科学有效的理论指导,显著提高了学生的学习主动性,增强了学生在“食品专业英语”应用方面的能力。
Food professional English plays an important role in comprehensive quality improvement for students of food science major in the context of economic globalization.Compared with traditional teaching mode,blending learning by online learning and offline learning which can comprehensively improve students'listening,speaking,reading and writing ability has better practicability.The research took first principles of instruction as a guidance which includes targeted such as problem-center,old knowledge activation,new knowledge demonstration,application and integration parts to build a Food Professional English course blending learning mode with MOOC.The blending learning guided by first principles of instruction can markedly improve learning initiatives and application abilities of students for professional English.
作者
朱菲
陈祖满
胡升
ZHU Fei;CHEN Zuman;HU Sheng(Zhejiang Pharmaceutical College,Ningbo,Zhejiang 315000,China;Ningbo Institute of Technology,Zhejiang University,Ningbo,Zhejiang 315000,China)
出处
《农产品加工》
2020年第6期97-99,102,共4页
Farm Products Processing
基金
基于首要教学原理的“食品专业英语”课程慕课设计与开发(浙药高专[2019]30号,XJKG2019013)。
关键词
首要教学原理
混合式教学
慕课
食品专业英语
first principles of instruction
blending learning
MOOC
Food Professional English
