《烹饪营养学》“三位四阶段循环”实践教学体系构建与实施
《烹饪营养学》是一门实践性比较强的课程。在传统的烹饪营养教学中,实践教学过度依附理论教学,不注重实践教学,不利于高职高专人才的培养。构建以理论知识够用为度,重在应用型技术训练的烹饪营养学课程实践教学体系,有利于提高学生的学习兴趣,有利于应用型人才的培养。...
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| Veröffentlicht in: | 职业教育研究 2012-08 (8), p.140-141 |
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| container_title | 职业教育研究 |
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| creator | 杜密英 何志贵 孙卉 |
| description | 《烹饪营养学》是一门实践性比较强的课程。在传统的烹饪营养教学中,实践教学过度依附理论教学,不注重实践教学,不利于高职高专人才的培养。构建以理论知识够用为度,重在应用型技术训练的烹饪营养学课程实践教学体系,有利于提高学生的学习兴趣,有利于应用型人才的培养。 |
| doi_str_mv | 10.3969/j.issn.1672-5727.2012.08.096 |
| format | Article |
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| fulltext | fulltext |
| identifier | ISSN: 1672-5727 |
| ispartof | 职业教育研究, 2012-08 (8), p.140-141 |
| issn | 1672-5727 |
| language | chi |
| recordid | cdi_wanfang_journals_zyjyyj201208096 |
| source | 国家哲学社会科学学术期刊数据库 (National Social Sciences Database) |
| subjects | 三位四阶段循环 培养目标 实践教学 烹饪营养学 |
| title | 《烹饪营养学》“三位四阶段循环”实践教学体系构建与实施 |
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