| 论烹饪工艺课程教学的基本原则 |
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| 引用本文： | 吴东和.论烹饪工艺课程教学的基本原则[J].扬州大学烹饪学报,2007,24(3):38-41. |
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| 作者姓名： | 吴东和 |
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| 作者单位： | 扬州大学,旅游烹饪学院,江苏,扬州,225001 |
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| 摘 要： | 烹饪工艺教学的基本原则是制定烹饪教学计划和落实教学任务所必须遵守的基本要求。它为学校培养目标的实现以及烹饪工艺教师的教学工作起到指导性作用，因此在烹饪工艺教学活动中，必须遵循理论与实践、教与学、课堂与课外、传统与现代相结合等教学基本原则。
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| 关 键 词： | 烹饪工艺 教学原则 培养目标 烹饪教育 |
| 文章编号： | 1009-4717（2007）03-0038-04 |
| 收稿时间： | 2007-07-15 |
On the Basic Principles in Curriculum Teaching of Cooking Technology |
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| WU Dong-he.On the Basic Principles in Curriculum Teaching of Cooking Technology[J].Cuisine Journal of Yangzhou University,2007,24(3):38-41. |
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| Authors: | WU Dong-he |
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| Affiliation: | School of Food Science and Technology, Yangzhou University, Yangzhou 225001 ,Jiangsu, China |
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| Abstract: | The basic principles in cooking technology teaching are fundamental requirements that cuisine teaching program drafting and the teaching task implementing should abide by. Those principles are in- structive in fulfilling the fostering goal and guiding teaching activity. Therefore, in teaching activities, such principles as the combination of theory and practice, teaching and learning, in-class and after-class activities, traditional and modern technologies should be firmly adhered to. |
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| Keywords: | cooking technology teaching principles fostering goal cuisine education |
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