校企合作共建《肉制品加工学》实践教学创新课程体系探究——以延边大学食品科学与工程专业为例
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摘要
肉制品加工学分为理论课和实践课两部分,实践性和应用性很强,对培养高素质综合型应用人才有重要作用。当前肉制品加工学实验实践教学模式陈旧单一,学生实践能力得不到提高;校内实验实践教学场地设备不足,学生理论水平和实践技能脱节;实验课程师资队伍建设有待完善,双师型教学人员匮乏;高等学校培养学生实践技能不足,无法满足企业人才录用需求。本文结合延边地区肉制品企业发展现状及延边大学食品科学与工程专业肉制品加工课程实际情况,探索出肉制品加工学实践教学创新课程体系:通过改变传统的教学模式、改变学生被动学习方式、创新实践实训课程模式,在实践教学中设置相应学生"岗位"、颁发"上岗"实践教学结业证书、改革课程评价体系等形式,构建出教、学、研一体化"岗位、证书、课程"相结合的实践教学创新课程体系。
Meat product processing science is divided into two parts: theoretical course and practical course. It has strong practicality and applicability, and plays an important role in training high-quality comprehensive application talents. At present, the experimental teaching mode of meat processing science is old and single, and students' practical ability cannot be improved. The equipment of the experimental and practical teaching site is insufficient, and the students' theoretical level and practical skills are disjointed. The construction of experimental course teaching staff needs to be improved,and the double-teacher teaching staff is in short supply. Colleges and universities are unable to train students with insufficient practical skills to meet the recruitment needs of enterprises. Combining with enterprise development present situation and the yanbian yanbian area meat meat processing food science and engineering at the university of course practice, course practice teaching innovation explore meat processing system: by changing the traditional teaching mode, change the way of students' passive learning, innovation, practice training course mode, set up corresponding in the practice teaching students "jobs", "work" issued by certificate in practice teaching, reform of curriculum evaluation system, construct teaching, learning and research integration "post, certificate, curriculum" combined the practical teaching innovation of course system.
Meat product processing science is divided into two parts: theoretical course and practical course. It has strong practicality and applicability, and plays an important role in training high-quality comprehensive application talents. At present, the experimental teaching mode of meat processing science is old and single, and students' practical ability cannot be improved. The equipment of the experimental and practical teaching site is insufficient, and the students' theoretical level and practical skills are disjointed. The construction of experimental course teaching staff needs to be improved,and the double-teacher teaching staff is in short supply. Colleges and universities are unable to train students with insufficient practical skills to meet the recruitment needs of enterprises. Combining with enterprise development present situation and the yanbian yanbian area meat meat processing food science and engineering at the university of course practice, course practice teaching innovation explore meat processing system: by changing the traditional teaching mode, change the way of students' passive learning, innovation, practice training course mode, set up corresponding in the practice teaching students "jobs", "work" issued by certificate in practice teaching, reform of curriculum evaluation system, construct teaching, learning and research integration "post, certificate, curriculum" combined the practical teaching innovation of course system.
引文
[1]王蓉蓉.肉制品加工工艺学教学改革探索[J].农产品加工,2014,(10):79-83.
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[8]郭庆启,张娜,包怡红.高等学校实验室开放研究与探索[J].沈阳农业大学学报(社会科学版),2015,(04):465-468.
[9]阮建凑,陈颖.应用型本科“双师型”教师队伍建设的实践探索[J].黑龙江教育学院学报,2012,(02):30-32.
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[12]周仲海,朱昌平,刘丹平.高等学校本科人才培养方案修订实践[J].沈阳农业大学学报(社会科学版),2017,19(06):690-694.
[13]张春红,郑煜焱,谢宏,李新华.提高食品科学与工程专业实践教学水平途径[J].沈阳农业大学学报(社会科学版),2013,(01):79-82.
[2]张流洋,李波,吕海莲,史玉珍,张黎明.基于“1-7模式”的案例式实训教学体系研究与实践[J].河南科技,2010(03):42-
[3]李威娜,徐松滨,刘佳佳,张玲,姚微.高职院校《肉制品加工技术》课程考试改革的实践[J].赤子(中旬),2014(01):41.
[4]刘莉,李德才.高校实验教学环节存在的问题及解决策略研究[J].高教学刊,2016(18):67-68.
[5]田红.高校实验教学存在的问题与西南大学实验教学管理探索[J].高校实验室工作研究,2015(04):14-16.
[6]荆玲,塔春红,赵晶波.浅谈普通高等院校实验教学体系改革[J].改革探索,2011(18):84-85.
[7]张丽,宋丽军.畜产品加工学实践教学改革的实践与思考[J].安徽农学通报,2015,(10):165-167.
[8]郭庆启,张娜,包怡红.高等学校实验室开放研究与探索[J].沈阳农业大学学报(社会科学版),2015,(04):465-468.
[9]阮建凑,陈颖.应用型本科“双师型”教师队伍建设的实践探索[J].黑龙江教育学院学报,2012,(02):30-32.
[10]贾文胜,梁宁森.基于校企共同体的高职院校“双师型”教师队伍建设[J].中国高教研究,2015,(01):92-95.
[11]肖凤翔,张弛“.双师型”教师的内涵解读[J].中国职业技术教育,2012,(15):69-74.
[12]周仲海,朱昌平,刘丹平.高等学校本科人才培养方案修订实践[J].沈阳农业大学学报(社会科学版),2017,19(06):690-694.
[13]张春红,郑煜焱,谢宏,李新华.提高食品科学与工程专业实践教学水平途径[J].沈阳农业大学学报(社会科学版),2013,(01):79-82.