摘要
在高职院校食品智能加工技术专业的教学中,《烘焙食品加工技术》是食品智能加工技术专业的核心课程,其不仅是学生必须掌握的一项技术,也是学生未来就业和发展的基石。《烘焙食品加工技术》教学内容较为基础,包括烘焙食品的原材料,面包、蛋糕、饼干等烘焙食品的制作原理、制作方法、注意事项、工艺要点等,同时也包括烘焙食品加工过程中的常见问题及对应解决方法。教师要想培养出更多优秀的食品专业人才,需要在教学过程中不断反思,优化教学方式,引导学生从理论到实践都能够有丰富的收获。
In the teaching of intelligent food processing technology in higher vocational colleges,baking food processing technology is the core course of intelligent food processing technology major.It is not only a technology that students must master,but also the cornerstone of students’better employment and development in the future.The course of baked food processing technology covers relatively basic content,such as raw materials of baked food;the production principle,production method,matters needing attention,key technological points,etc.,as well as the common problems in the process of baking food processing and the corresponding solutions.If teachers want to cultivate more excellent food professionals,they need to constantly reflect on the teaching process,optimize the teaching methods,and guide students to have rich harvest from theory to practice.
作者
孟楠
樊振江
MENG Nan;FAN Zhenjiang(Luohe Vocational College of Food,Luohe 462300,China)
出处
《现代食品》
2023年第2期115-117,共3页
Modern Food
关键词
高职教学
烘焙食品加工
对策
higher vocational education
baking food processing
countermeasure
