Abstract: In this paper, CIPP evaluation model is applied to the course evaluation of "Fruit and vegetable storage and processing technology training" in higher vocational food major, by setting four first-level evaluation indexes, including curriculum setting background evaluation, curriculum input evaluation, teaching practice process evaluation and teaching result evaluation, and setting second-level indexes under each first-level index, this paper makes a detailed evaluation of every link of the practical course teaching. The evaluation results showed that CIPP significantly improved the teaching quality of practical teaching and students' practical ability, the evaluation model has certain reference value for the practice teaching reform and evaluation mode of food specialty in higher vocational colleges.

Key words: CIPP model, Higher vocational food major, Fruit and vegetable storage and processing technology training, Practical teaching, Practice and application, Teaching quality