Cooking Chemistry - (Second Edition)

Author: None
Publisher:
Publish Date: 2007-01-01
Features: To better adapt to the teaching requirements of the culinary program in secondary vocational and technical schools across the country, the Teaching Materials Office of the Ministry of Labor and Social Security organized vocational education researchers from relevant schools, frontline teachers, and industry experts to revise the teaching materials for the secondary vocational and technical school culinary program. The focus of this revision mainly lies in the following aspects. , adhere to a competency-based approach, emphasize the cultivation of practical skills, and highlight the characteristics of vocational and technical education. Based on the actual needs of the professions pursued by culinary program graduates, the competency and knowledge structures required of students are reasonably determined, and the depth and difficulty of the teaching content are significantly adjusted. At the same time, practical teaching content is further strengthened to meet the demand of enterprises for skilled talent. Second, in line with the development of the catering industry, the teaching materials are updated reasonably, and as much new knowledge, new methods, new equipment, and new technologies as possible are incorporated into the teaching materials to ensure that the teaching materials have a distinct contemporary character. At the same time, during the teaching material writing process, the requirements of national technical standards are strictly implemented. Third, efforts are made to implement the national policy spirit of giving equal importance to vocational qualification certificates and academic certificates, and ensuring the connection between the vocational qualification certificate system and the national employment system, striving to make the teaching material content cover the knowledge and skill requirements of the relevant national vocational standards (intermediate). Fourth, in terms of the teaching material writing format, pictures, real-life photographs, or tables are used as much as possible to vividly present each knowledge point, striving to create a more intuitive learning environment for students. At the same time, many life-oriented introductions and interactive exercises are designed for relevant knowledge points, aiming to expand students' thinking and knowledge, and guide them to learn independently. This set of teaching materials can be used for the culinary program in secondary vocational and technical schools and can also serve as teaching materials for employee training.