食品安全与质量控制课程建设中的务实与创新实践

课程体系改革是当前高等职业教育骨干院校建设的核心内容之一。食品安全与质量控制课程是整个食品类专业的支撑或核心课程。在3年课程改革的实践中,就课程的改革指导思想、性质与作用、课程目标、师资要求、教学条件要求、课程主要教学内容、教学过程设计、教学方法和手段等8个方面进行了全面的务实和创新性探索,以期最大限度地培养适合我国食品安全控制需求的专门化、高技能人才。

Pragmatic and Innovative Practice in the Course Construction of Food Safety and Quality Control

The curriculum reform of higher occupation education is one of the core contents for the backbone vocational colleges.The course of food safety and quality control is the support or core courses for the whole food specialty courses.In the past three years,the practice of the course reform were experimented and innovative exploration in the following eight fields: guiding ideology of course reform,character and function,curriculum objectives,requirements for teachers,teaching conditions,teaching content,teaching process and design,teaching method and means.All practice above is in order to maximize the training for the specialized talents with high skill for China’s food safety control demand.