| 食品工艺学课程中应用CAI课件教学效果的对比 |
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| 引用本文： | 张斌,马龙,孙兰萍,许晖. 食品工艺学课程中应用CAI课件教学效果的对比[J]. 农产品加工．学刊, 2010, 0(6): 88-90. DOI: 10.3969/j.issn.1671-9646(X).2010.06.027 |
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| 作者姓名： | 张斌 马龙 孙兰萍 许晖 |
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| 作者单位： | 蚌埠学院,生物与食品工程系,安徽,蚌埠,233000 |
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| 基金项目： | 蚌埠学院院级教研项目 |
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| 摘 要： | 为了分析和探讨CAI课件对食品工艺学教学效果的影响,采用无记名笔试和问卷调查进行教学效果评价,结果显示,多媒体教学笔试平均成绩明显优于传统教学,多媒体教学法在形象直观、扩大信息量、激发学习兴趣等方面均优于传统教学法。
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| 关 键 词： | CAI课件 食品工艺学 教学效果 |
Contrast Study on Teaching Effects of CAI Courseware for Food Technology |
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| Zhang Bin,Ma Long,Sun Lanping,Xu Hui. Contrast Study on Teaching Effects of CAI Courseware for Food Technology[J]. Nongchanpin Jlagong.Xuekan, 2010, 0(6): 88-90. DOI: 10.3969/j.issn.1671-9646(X).2010.06.027 |
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| Authors: | Zhang Bin Ma Long Sun Lanping Xu Hui |
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| Abstract: | In order to analyze and discusses the teaching effect of CAI courseware to food technology. The authors used examination and questionnaire survey carries on the teaching effect appraisal,the results showed that the multimedia teaching written examination surpasses obviously the traditional teaching. The multimedia teaching method in the image direct-viewing,surpasses the traditional teaching method. |
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| Keywords: | CAI courseware food technology teaching effectiveness |
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