摘要
食品感官检验技术是食品检验检测技术专业的一门集理论、实践和应用的专业核心课。针对现有的课程在教学内容、教学模式和评价方式存在的问题,结合岗位需求调研重构教学内容,共建“校-行-企”数字化资源,探索基于“SPOC+超星”的线上线下(OTO)混合式教学并建立全过程评价模式。实践表明,该教学模式能较好地激发学生的学习热情,并显著提高教学效果。
Food sensory inspection technology is a set of theory,practice and application of food inspection and testing technology professional core courses.In view of the problems existing in the teaching content,teaching mode and evaluation method of the existing courses,the curriculum content based on the job demand survey and vocational qualification or grade certificate are integrated.The online and offline(OTO)hybrid teaching mode based on"SPOC+Super Star"is adopted and the whole-process evaluation model is established under the support of digital resources jointly built by"school-enterprise-industry".The practice shows that teaching model of this course can stimulate students'enthusiasm for learning,and the teaching effect is remarkably high.
作者
丛懿洁
Cong Yijie(Weihai Ocean Vocational College,Rongcheng 264300,China)
出处
《西部现代职业教育研究》
2022年第3期40-43,共4页
Research on Modern Vocational Education in Western China
基金
全国轻工职业教育教学指导委员会2021年度课题(QGHZW2021116)
2022年度山东省教育科学规划创新素养专项课题(2022CYB308)
全国食品产业职业教育教学指导委员会2022年度教育教学改革与研究课题(SHK2022091)
威海海洋职业学院2022年院级教育教学改革研究项目(2022QT01)
2019威海海洋职业学院院级精品资源共享课项目(13)。
关键词
食品感官检验技术
SPOC+超星
线上线下混合式教学
全过程评价
教学实践
food sensory inspection technology
SPOC+Super Star
blended online and offline teaching
the whole process evaluation
teaching practice
