| 烹饪工艺实践课教学方法浅议 |
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| 引用本文： | 唐建华.烹饪工艺实践课教学方法浅议[J].扬州大学烹饪学报,2014(2):57-60. |
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| 作者姓名： | 唐建华 |
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| 作者单位： | 扬州大学旅游烹饪学院,江苏扬州225127 |
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| 摘 要： | 烹饪教育是高等教育中的应用型学科，烹饪工艺实践课程是其中一门基础课程。作为基础课程，烹饪工艺实践课的教学方法直接影响到烹饪教育教学质量和学生技术水平的提升。烹饪工艺实践课程应当改变传统教学方法，采用研究性思维，运用“一法N多”教学法，培养既有较深的理论基础又有较高技能的高水平应用型人才。
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| 关 键 词： | 烹饪工艺 教学方法 操作技能 烹饪教育 |
On Teaching Methods of Practical Culinary Technology Course |
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| TANG Jian-hua.On Teaching Methods of Practical Culinary Technology Course[J].Cuisine Journal of Yangzhou University,2014(2):57-60. |
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| Authors: | TANG Jian-hua |
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| Affiliation: | TANG Jian-hua (College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, Jiangsu, China) |
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| Abstract: | Practical culinary technology course is one of the basic courses for culinary education -an applied discipline in higher education. Its teaching methods exert direct impact on the quality of teaching and personnel training standards. It is advocated that, instead of traditional teaching method, the research-oriented ＂nmhi-ways-to-one-approach＂ teaching method helps cultivate practical talents with both profound theoretical fundaments and high skills. |
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| Keywords: | culinary technology teaching methods operating skills culinary education |
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