[1]杨　磊.教学诊改视域下《营养配餐与设计》课程改革探索[J].大众科技,2021,23(9):129-131.
　Exploration on the Curriculum Reform of Nutritional Catering and Design from the Perspective of Teaching Diagnosis and Reform[J].Popular Science & Technology,2021,23(9):129-131.
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教学诊改视域下《营养配餐与设计》 课程改革探索()
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《大众科技》[ISSN:1008-1151/CN:45-1235/N]

卷:
23
期数:
2021年9
页码:
129-131
栏目:
科技人力资源
出版日期:
2021-09-20

文章信息/Info

Title:
Exploration on the Curriculum Reform of Nutritional Catering and Design from the Perspective of Teaching Diagnosis and Reform
作者:
杨　磊
（南宁职业技术学院健康与旅游学院，广西 南宁 530001）
关键词:
教学诊改; 营养配餐与设计; 课程改革
Keywords:
teaching diagnosis and reform nutrition catering and design curriculum reform
文献标志码:
A
摘要:
文章以高职《营养配餐与设计》课程为研究对象，基于教学诊改的实施思路，分析课程现状，指出目前存在教材内容繁杂陈旧、实训条件建设滞后、教学方法单一落后、考核形式片面单一等问题。针对发现的问题，提出课程建设目标，开展课程改革，探索解决方法，提出整合教学内容、完善实训条件、改革教学方法、丰富考核形式等方法。课程改革后，课程建设取得了一定成效，学生学习兴趣和课堂教学质量明显提高，并为课程诊改提供参考。
Abstract:
This paper takes the course of Nutritional Catering and Design in higher vocational colleges as the research object, analyzes the current situation of the course based on the implementation idea of teaching diagnosis and reform, and points out that there are some problems at present, such as complicated and old teaching materials, lagging construction of practical training conditions, single and backward teaching methods, one-sided and single assessment form and so on. In view of the problems found, this paper puts forward the objectives of curriculum construction, carries out curriculum reform, explores solutions, and puts forward methods such as integrating teaching contents, improving training conditions, reforming teaching methods and enriching examination forms. After the curriculum reform, the curriculum construction has achieved certain results, students learning interest and classroom teaching quality have been significantly improved, and provide reference for the curriculum reform.

参考文献/References:

[1]　尹达. 主体教学诊断学力的内涵、原则及策略[J]. 教师教育学报，2015(5): 21-28. [2]　刘志峰. 高职院校内部质量保证体系诊改工作: 本质、意义和内容[J]. 职业技术教育，2016(18): 24-29. [3]　任占营. 职业院校教学工作诊断与改进制度建设的思考[J]. 国家教育行政学院学报，2017(3): 41-46. [4]　李旺. 高职院校教学诊断与改进工作[J]. 职教通讯2019(11): 26-30.

备注/Memo

备注/Memo:
【收稿日期】2021-06- 【基金项目】2020年度广西职业教育教学改革研究项目“高职扩招背景下烹饪专业人才培养模式的研究”（GXGZJG2020B186）。 【作者简介】杨磊（1981－），女，山东泰安人，南宁职业技术学院健康与旅游学院高级工程师，硕士，从事食品营养与安全、标准化研究。
更新日期/Last Update: 2022-01-26