加强面点实践教学的几点思考

烹饪专业最重要的特色就是它的实践性,其教学应以实践课程为主,以面点实践教学来说,应从面点实践的各个环节着手:从教师的组织课堂教学、采用的教学方法到学生的技能训练、填写实验报告、撰写实习小结以及学生考试定级等方面加以研究探讨,进一步规范教学环节,提高烹饪实践教学的质量.

Thoughts on Strengthening Practical Teaching of the Course "Wheaten Food"

The most important characteristics of culinary specialty education lies in its practicality. Therefore , its teaching should be focused on practical courses. Taking practical teaching of course "Wheaten Food" as an example, the study and discussion should be made in many aspects, such as teachers organization of classroom teaching, their adoption of teaching methods, students' practical skill training, filling of experiment reports, writing of practice summary and students' examination and grade-appraisal and etc, so that various teaching links can have further standardization and the cuisine practical teaching quality can be improved.