Exploration and Thinking on Practical Teaching Reform of Food Hygiene and Nutrition Major Based on OBE Concept

Abstract

Abstract: In order to improve the post competency and talent training quality of undergraduates majoring in food hygiene and nutrition of local medical colleges, this paper based on outcome based education (OBE) concept, and according to the requirements of professional certification and job posts, constructed the practical teaching system of“three-level and six-combination”, and tried to build“basic skills training-comprehensive ability training-innovation and entrepreneurship practice”three levels of progressive teaching mode. Combining practical teaching with discipline competition, innovation and entrepreneurship training program, research project, teaching reform project, graduation design, and undergraduate internships to improve the comprehensiveness, innovation and scientific research of practical teaching.

Key words: Food hygiene and nutrition major, Practical teaching, Outcome-based education, Applied talents, “Three-level and six-combination”, Local medical college

CLC Number:

G642

LI Jingjing, WANG Qin, MO Ling, GUI Zhongyu. Exploration and Thinking on Practical Teaching Reform of Food Hygiene and Nutrition Major Based on OBE Concept[J]. The Theory and Practice of Innovation and Enntrepreneurship, 2024, 7(10): 30-33.

References

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