高职食品类专业课课程思政教学改革与实践

• 영문명: Reform and Practice of “Ke-cheng Si-zheng” in Food-related Professional Courses in Higher Vocational colleges：Taking Food Quality Management course as an Example
• 발행기관: YIXIN 출판사
• 저자명: 原克波(Kebo Yuan) 李小燕(Xiaoyan Li) 王琢(Zhuo Wang) 孙丽萍(Liping Sun) 李晶(Jing Li) 陈俊任(Junren Chen)
• 간행물 정보: 『Education Reform and Teaching Research』제1권 제1호, 57~62쪽, 전체 6쪽
• 주제분류: 사회과학 > 교육학
• 파일형태: PDF
• 발행일자: 2024.05.30

국문 초록

本研究以食品质量管理课程为例探讨了食品类专业课课程思政教学改革。在分析食品质量管理课程内容及特点的基础上，通过挖掘课程思政元素找到思想政治教育与课程内容的契合点，实现专业课程内容和思政元素的深度融合，并探索了多元化思政教学模式方法，以更好地将思政教育融入专业知识中，培养专业能力与职业道德兼备的高素质食品专业人才。

영문 초록

This study takes the food quality management course as an example to explore the ideological and political“Ke-cheng Si-zheng” teaching reform of food-related professional courses. Based on the analysis of the content and characteristics of the food quality management course, the ideological and political education and course content are integrated by exploring the ideological and political elements of the course, and the deep integration of professional course content and ideological and political elements is achieved. The diversified “Ke-cheng Si-zheng” teaching model method is explored to better integrate ideological and political education into professional knowledge and cultivate high-quality food professionals with both professional ability and professional ethics.

목차

Ⅰ.引言

Ⅱ.食品质量管理课程思政教学设计

Ⅲ.食品质量管理课程思政多元化教学方式探索

Ⅳ.结语

키워드

食品质量管理 课程思政 教学改革与实践 Food quality management “Ke-cheng Si-zheng” Teaching reform and practice