| 烹饪概论课程改革的基本构想 |
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| 引用本文： | 孙耀军,王源. 烹饪概论课程改革的基本构想[J]. 四川烹饪高等专科学校学报, 2013, 0(1): 50-52 |
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| 作者姓名： | 孙耀军 王源 |
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| 作者单位： | 河南商业高等专科学校,河南郑州,450044 |
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| 基金项目： | 河南商业高等专科学校质量工程项目"《烹饪概论》课程改革"的阶段性成果 |
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| 摘 要： | ＂烹饪概论＂是烹饪工艺与营养专业的专业基础课程,课题组针对该课程授课过程中存在的问题,结合专业培养目标要求,有针对性地提出在教材处理、授课方式、资源库建设等方面的改革措施。
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| 关 键 词： | 烹饪概论 教改 措施 |
Basics of Course Reform on Introduction to Cuisine |
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| SUN Yao-jun , WANG Yuan. Basics of Course Reform on Introduction to Cuisine[J]. , 2013, 0(1): 50-52 |
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| Authors: | SUN Yao-jun WANG Yuan |
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| Affiliation: | (Henan Commerce College,Zhengzhou 450044,Henan,China) |
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| Abstract: | Introduction to Cuisine is a required introductory course for students of cuisine and nutrition. The project team analyzes the problems existing in its teaching and the objectives of the degree program, and then suggests ways for its reform from the perspectives of textbook, teaching methods and resource database, etc. |
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| Keywords: | Introduction to Cuisine teaching reibrm measures |
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