The Theory and Practice of Innovation and Enntrepreneurship ›› 2020, Vol. 3 ›› Issue (19): 33-36.
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CHEN Zhiyin, HUANG Yue, BAI Jing, LIU Zhi, WANG Shuanghui
Online:
Published:
Abstract: This paper closely focuses on the new topic of the ideological and political of the curriculum in higher education. On the basis of fully understanding the ideological and political concepts of the curriculum, combined with the nature and characteristics of the food additives curriculum, a series of reforms have been carried out around the teaching content of the curriculum.These reforms not only combined with the latest laws and regulations and frontier dynamics, but also deeply excavated the traditional culture in the knowledge points of each chapter, condensed the excellent ideological and political classics. In the teaching method, the reforms adhere to the guidance of the result-oriented teaching concept, highly correspond the curriculum knowledge with the training objectives, and pay more attention to the cultivation of students' learning initiative. In the evaluation system, the proportion of ordinary performance is more important, and the evaluation index is highlighted. The reforms via integrating professional knowledge and ideological and political elements, which the virtue in the professional content are sublimated into the intrinsic quality of students, have achieved good reform effect and attained the cultivation goal of morality and talents.
Key words: Food additive, Ideological and political theory of curriculum, Teaching reform
CLC Number:
TS202.3-4
G642
CHEN Zhiyin, HUANG Yue, BAI Jing, LIU Zhi, WANG Shuanghui. Teaching Reform and Practice of Food Additive Course based on Ideological and Political Concept[J]. The Theory and Practice of Innovation and Enntrepreneurship, 2020, 3(19): 33-36.
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