摘要
烹饪原料作为烹饪专业的基础理论课程,教学效果一直无较大进展。那么,探讨在教学过程中影响高职烹饪原料教学的因素就显得十分必要。基于此,本文主要针对高职烹饪原料教学,从学校、教师、学生这三个层面进行探讨,阐述烹饪原料教学在高职烹饪专业教学中的重要性。
As the basic theory course of cooking specialty,the teaching effect has not been great progress. Then it is very necessary to discuss the factors that affect the teaching of cooking materials in higher vocational education. Based on this,this paper mainly focused on the teaching of higher vocational cooking materials,from the three aspects of school,teachers and students,to elaborate the importance of cooking raw materials teaching in the teaching of higher vocational cuisine.
出处
《现代食品》
2017年第19期36-38,共3页
Modern Food
关键词
烹饪原料
烹饪基础理论课程
实践操作
Cooking materials
Cooking basic Theory courses
Practical operation
