技能竞赛引导下的高职食品类专业实践教学模式研究

创新创业理论研究与实践 ›› 2020, Vol. 3 ›› Issue (3): 26-27.

技能竞赛引导下的高职食品类专业实践教学模式研究

李逢振

湖南环境生物职业技术学院生物工程学院,湖南衡阳 421005

出版日期:2020-02-10 发布日期:2020-05-26
作者简介:李逢振（1983-）,男,湖南衡阳人,硕士,副教授,研究方向：食品生物技术专业教学改革和科学研究。
基金资助:
全国食品工业职业教育教学指导委员会教学改革研究课题（课题编号：SH168）

Research on Practical Teaching Mode of Food Specialty in Higher Vocational Colleges under the Guidance of Skill Competition

LI Fengzhen

College of Biological Engineering, Hunan Environment Biological Polytechnic, Hengyang Hunan, 421005, China

Online:2020-02-10 Published:2020-05-26

摘要/Abstract

摘要： 技能竞赛是一种基于职业技能检验建立的一种竞赛方式,对于高职食品类专业学生教学工作实施而言,技能竞赛的创办可以帮助高职院校学生教育梳理学习内容,能够转变现有高职院校学生教育方法。同时在技能竞赛的引导下,也可以为高职食品类专业技能培养提供帮助,可以提升教学实践能力。鉴于此,该文针对高职食品类专业基于技能竞赛的实践教学模式研究进行了分析,阐述了技能竞赛对高职院校食品类专业教学实践的促进性,就其教学模式构建和教学实施对策进行了探讨,以期为高职院校食品类专业教学提供帮助。

关键词: 高职教学, 食品类专业, 技能竞赛, 实践教学, 模式构建

Abstract: Skill competition is a kind of competition method based on vocational skill test. For the implementation of teaching work of food majors in higher vocational colleges, the establishment of skill competition can help higher vocational college students to sort out the learning content, and can change the existing students' education methods in higher vocational colleges. At the same time, under the guidance of skill competition, it can also provide help for the cultivation of food professional skills in higher vocational education, and can improve the teaching practice ability. In view of this, this paper analyzes the practical teaching mode of food specialty based on skill competition in higher vocational colleges, expounds the promotion of skill competition to the teaching practice of food specialty in higher vocational colleges, and expounds its teaching mode.

Key words: Higher vocational teaching, Food major, Skill competition, Practical teaching, Model construction

中图分类号:

李逢振. 技能竞赛引导下的高职食品类专业实践教学模式研究[J]. 创新创业理论研究与实践, 2020, 3(3): 26-27.

LI Fengzhen. Research on Practical Teaching Mode of Food Specialty in Higher Vocational Colleges under the Guidance of Skill Competition[J]. The Theory and Practice of Innovation and Enntrepreneurship, 2020, 3(3): 26-27.

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