Reform and Research of Pastry Craft Curriculum Based on BOPPPS Concept under the Background of

Abstract

Abstract: Under the background of "mass entrepreneurship and innovation", "entrepreneurship driven by innovation and employment driven by entrepreneurship" has become an important guide for application-oriented undergraduate colleges to cultivate talents. At present, however, "innovation and entrepreneurship" education does not integrate well with practical training course. In order to further optimize the classroom design, relying on the idea of "innovation and entrepreneurship", taking "pastry technology" as the course carrier and combining with the BOPPPS teaching mode, the curriculum design is carried out from six aspects, namely, curriculum introduction, goal setting, pre-evaluation, participatory learning, post-evaluation and summary. So as to improve students' innovation and entrepreneurship ability and comprehensive quality.

Key words: Innovation and entrepreneurship, BOPPPS teaching model, Pastry technology, Curriculum reform, Teaching research, Practice

CLC Number:

G642

CUI Yingying, WANG Jinghan, ZHANG Yuqing, LI Jie, SUN Hui, TAN Xingyong, WANG Ting. Reform and Research of Pastry Craft Curriculum Based on BOPPPS Concept under the Background of "Innovation and Entrepreneurship"[J]. The Theory and Practice of Innovation and Enntrepreneurship, 2023, 6(9): 91-94.

References

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Reform and Research of Pastry Craft Curriculum Based on BOPPPS Concept under the Background of "Innovation and Entrepreneurship"

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