烹饪专业食品营养与卫生课程教学改革

随着我国高职教育的迅速发展,以“工学结合”为特色的课程标准广泛应用于高职院校烹饪专业的教学中。食品营养与卫生课程是一门重要的课程,为进一步提升该课程的教学质量,培养学生的职业能力和职业素养。本文结合食品营养与卫生课程教学改革现状,提出教学改革途径,以期实现食品营养与卫生教学质量的进一步提升。

Teaching Reform of Food Nutrition and Hygiene Course for Cuisine Major

With the rapid development of higher vocational education in China,the curriculum standard characterized by“work study combination”is widely used in the teaching of cuisine major in higher vocational colleges.Food nutrition and hygiene is an important course.In order to further improve the teaching quality of this course in cuisine major and cultivate students’professional ability and quality,this paper puts forward some suggestions.Based on the current situation of teaching reform of food nutrition and hygiene,this paper puts forward several ways of teaching reform,in order to further improve the teaching quality of modern nutrition and hygiene and cooking technology.