“师生共创”促进创新创业教育发展的策略探讨

创新创业理论研究与实践 ›› 2020, Vol. 3 ›› Issue (20): 81-82.

“师生共创”促进创新创业教育发展的策略探讨

李臣学

上海理工大学理学院,上海 200093

出版日期:2020-10-25 发布日期:2021-03-15
作者简介:李臣学 (1981,8-),男,山东诸城人,硕士,讲师,研究方向：创新创业教育,运筹与决策。
基金资助:
上海市教育委员会本科重点教学改革项目(20201102)

Discussion on the Innovation and Entrepreneurship Education Development Promoted by Teachers and Students

LI Chenxue

School of Science, Shanghai University of Technology, Shanghai, 200093, China

Online:2020-10-25 Published:2021-03-15

摘要/Abstract

摘要： 创新创业教育发展的过程中,采用师生共创的方式,有助于增强创新创业积极性,促使实践教学工作的良好发展。但是,目前在师生共创的过程中,还存在主体定位不清、缺乏完善交流共享机制等问题,难以全面发挥师生共创对创新创业教育发展的促进作用,导致教育工作效果降低。这就需要在创新创业教育领域中,积极采用师生共创的方式,健全相关的教育工作机制,不断完善教育体系,促使创新创业教育工作的良好发展。

关键词: 师生共创, 创新创业, 教育发展

Abstract: In the process of the development of innovation and entrepreneurship education, the way of CO creation between teachers and students is helpful to enhance the initiative of innovation and entrepreneurship and promote the good development of practical teaching. However, in the process of CO creation between teachers and students, there are still some problems, such as unclear subject positioning, lack of perfect communication and sharing mechanism, etc. it is difficult to give full play to the role of promoting the development of innovation and Entrepreneurship Education Co creation between teachers and students, which leads to the reduction of the effect of education. This requires that in the field of innovation and entrepreneurship education, we should actively adopt the way of CO creation between teachers and students, improve the relevant education working mechanism, constantly improve the education system, and promote the good development of innovation and entrepreneurship education.

Key words: CO creation of teachers and students, Innovation and entrepreneurship, Education development

中图分类号:

G647.38

李臣学. “师生共创”促进创新创业教育发展的策略探讨[J]. 创新创业理论研究与实践, 2020, 3(20): 81-82.

LI Chenxue. Discussion on the Innovation and Entrepreneurship Education Development Promoted by Teachers and Students[J]. The Theory and Practice of Innovation and Enntrepreneurship, 2020, 3(20): 81-82.

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