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| 试论面点制作技术教学方法 | |
| 引用本文： | 王芹. 试论面点制作技术教学方法[J]. 芜湖职业技术学院学报, 2002, 4(3): 80-81 |
| 作者姓名： | 王芹 |
| 作者单位： | 合肥市旅游学校烹饪教研组,安徽,合肥,230000 |
| 摘 要： | 面点制作技术教学的基本原则是：目的性原则、模仿性原则、理论联系实际原则、因材施教原则、启发性原则和先进性原则，面点制作技术教学方法改革的重点在于如何加强实践性教学环节。 |
| 关 键 词： | 面点制作技术 教学方法 教学原则 教学改革 因材施教 烹饪专业教学 |
| 文章编号： | 1009-1114(2002)-03-0080-02 |
| 修稿时间： | 2002-05-07 |
On the Teaching Methods of the Pastry Making Technology |
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| WANG Qin. On the Teaching Methods of the Pastry Making Technology[J]. Journal of Wuhu Vocational Institute of Technology, 2002, 4(3): 80-81 | |
| Authors: | WANG Qin |
| Abstract: | The general principle of the pastry making technology teaching is, purpose, mutation, integrating theory with practice, teaching according to the students, enlightment and advance. The importance of the reformation of pastry making technology teaching is, how to strengthen the practical teaching links. |
| Keywords: | pastry making technology teaching methods. |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |