A Guide to food carving's Technological Learning I. Course Introduction
This course is a subject that elaborates the application law of food carving in cooking. This course, together with cooking technology and cuisine cooking technology, constitutes a culinary discipline system and becomes an important part of culinary science. It is a basic course for students majoring in cooking technology.
Second, the first course requirements
This course is a professional appreciation course, and there is no continuation course.
Third, the course learning objectives
Through the study of this course, students are required to master the carving methods of common flowers and their application in cooking. The organic combination of carving and hot dishes has laid a solid foundation for the production and innovation of dishes.
(A) knowledge objectives
Master the correct use of all kinds of knives and understand the shapes and characteristics of all kinds of flowers.
Quality objective
1. Be familiar with the correct use of various tools.
2. Deeply understand the application of sculpture in cooking and the role of cooking.
(3) Ability objectives
1. Master the carving process of flowers.
2. Understand the ingenious combination of carving and hot dishes.
Fourth, the characteristics of curriculum learning.
Give priority to theoretical teaching, supplemented by practical teaching and multimedia teaching.
Verb (abbreviation of verb) is the learning content of the course.
1. Introduction
Carve Chinese rose flowers
Carve camellia
Carve camellia
5. Carve peony with teeth.
Carve water lilies
Carve dahlias
Carve chrysanthemums
9. Carve big peony flowers
10. Carving vases
Teaching resources of intransitive verbs
Including teaching PPT courseware, case selection, picture appreciation, test sample questions and reference answers and other related content.
1. Equipped with professional teaching PPT courseware, case selection, picture appreciation and diversified teaching process to stimulate students' interest in learning.
2. Video with food carving.
3. Test students' learning situation in stages by using the matching test sample questions and reference answers, so as to facilitate teachers to adjust their learning plans and give targeted lectures.
Seven. Learning method guidance
At present, the teaching methods in food carving mainly include the following:
1. Teachers demonstrate students' operation.
2. Use courseware, online video lectures, electronic lesson plans and other modern educational technologies for teaching.
Construction Planning of Culinary Specialty (I) The specialty orientation is accurate and the talent training mode is advanced.
1. Professional orientation and school-running philosophy
Cooking specialty is set up according to the strong demand of Suqian city and today's social and economic development for cooking practitioners. After extensive investigation, the executive chef, chef and manager of the catering industry were invited to serve as members of the culinary professional management Committee, and experts were organized to conduct in-depth analysis and discussion. Finally, it is determined that the orientation of cooking specialty is to cultivate medium-sized technical applied talents with medium professional knowledge and medium cooking skills, which are urgently needed in the front line of production and service. Vocational ability training is its core, and production line is its post.
Leaders at all levels in the school attach great importance to the construction of cooking specialty. 1999 after the establishment of culinary specialty, the school introduced professional teachers with certain influence in this city to undertake professional construction and teaching tasks; In 2004, it was listed in the first batch of key construction majors in the school, and it is estimated that 2 million yuan will be invested to build the training base of this major, creating first-class training and scientific research conditions.
2. Professional construction planning and implementation
According to the overall development plan of the school and the requirements of the municipal and district governments. Five-year construction and development plan for culinary specialty (2006-20 10)? Practical construction planning objectives are put forward in the aspects of school scale, scientific research, teaching and research, and the construction of teaching staff, which are gradually implemented and achieved the expected results.
With the guidance and support of leaders at all levels in the city and district, the goal of cooking specialty construction has been gradually realized, and the professional construction plan is feasible. At present, there are full-time teachers 1 1 person, including 8 with senior titles 1 person and intermediate titles. Established a school cooking training base with complete equipment and good environment; Professional teachers have written more than ten teaching and research papers, and edited or edited two school-based textbooks.
3. Talent training mode
Culinary specialty aims at cultivating compound talents to adapt to the development of social catering, cultivating a large number of moderately applied talents for Suqian and southern Jiangsu, and serving the first line of production, management and service in the culinary industry.
According to the training objectives, the culinary specialty analyzes the professional needs, according to the characteristics of the catering industry in Suqian and southern Jiangsu, and according to the job requirements of graduates in one step, it constantly adjusts the teaching content and teaching methods, implements the talent training mode aiming at Chinese hot dishes, Chinese pasta, cold dishes and food carving tasks, and formulates the teaching and training plan and outline of culinary specialty, with the quality of students as the starting point and professional ability as the education focus. With employment demand as the teaching orientation and industrial adjustment as the driving force of teaching reform, the average employment rate of professional graduates is 99.5%, and the comprehensive quality of graduates is widely praised by employment units.
(2) Excellent school conditions and strong teachers.
Since its establishment, the culinary specialty has been strongly supported by the municipal and district education authorities, and its investment has increased year by year. The conditions for running a major have been continuously improved, and the quality of the teaching staff has been further improved, which has provided a strong guarantee for the construction and development of the major.
1. Faculty
Teacher Zhu Tianqing, the professional director of cooking major, has been teaching for ten years, with rich teaching experience, strong practical ability and high scientific research level. Teacher Zhu Tianqing took part in the vocational qualification training examination and successively obtained two vocational skill level certificates. She is a cooking major in Suqian secondary vocational school. Double-qualified? A model of a teacher. At present, there are teachers 1 1 person in culinary specialty, including 1 person with senior title, 8 with intermediate title and 2 with junior title. Double-qualified? The proportion of teachers reached 8 1.8%, which basically met the needs of professional teaching and scientific research, and formed an academic echelon with reasonable structure and sustainable development ability. Full-time teachers of cooking major have published or won many papers in the past three years, including 2 core journals, with per capita published papers 1 more.
In recent years, culinary specialty has gradually improved the professional title structure of full-time teachers through training and introduction, which has undertaken a lot of teaching, scientific research and teaching research work for the specialty and provided a strong guarantee for the professional teaching quality.
2. Construction of teaching staff
In recent years, the culinary specialty has always attached great importance to the construction of teaching staff, with proper understanding, ideological attention and full support in action. On the one hand, vigorously introduce people with enterprise work experience to join the teaching staff. The cooking teacher has two working experiences in enterprises. On the other hand, on-the-job teachers are encouraged to practice in catering enterprises, and professional teachers, especially young teachers, are required to spend some time studying in enterprises every year.
3. Practical teaching conditions
The cooking training room was successfully established at the beginning of the establishment of this major with the key support and strong investment of the school. After 9 years of construction, a training base with complete facilities, advanced technology, good environment and real professional atmosphere has been built. The training room covers an area of 1496m2, and the equipment investment is 1.59 million yuan. According to the requirements of the modular curriculum system of culinary specialty, there are basic training rooms, pastry training rooms, Chinese hot dishes training rooms, cold dishes making and food carving training rooms, and multimedia demonstration classrooms. Set to meet the needs of practical teaching.
Under the guidance of secondary vocational and technical education, this major needs professional posts. In the professional teaching plan, it is clearly required that professional students must obtain intermediate vocational qualification certificates, such as Chinese hot dishes, Chinese pasta, food carving and so on. Actively organize students to participate in vocational skill appraisal.
4. Fund investment
The school allocates a certain amount of funds every year, and continuously increases the investment in training equipment on the premise of ensuring normal education and teaching. At present, the equipment of cooking training room is 1.598 million yuan, and it is planned to invest 1 10,000 yuan during the 11th Five-Year Plan period to increase the training equipment and improve the technical level of the equipment to meet the needs of professional teaching and construction.
5. Teaching materials and books
According to the characteristics of professional teaching, the culinary specialty actively organizes teachers to compile school-based textbooks, and has compiled 2 school-based textbooks. Cooking major has rich professional book resources. The school library has more than 1 000 books on cooking, and subscribes to five professional journals, providing sufficient reference materials for professional teachers and students. Cooking majors also strictly implement the regulations of the municipal adult education department. Every year, 80% of the textbooks subscribed by students come from the Higher Education Press. Since the last semester of 2006-2007, all textbooks have been ordered by Higher Education Press.
(C) effective teaching reform, standardized teaching management
With the development and change of social catering industry, in order to adapt to the characteristics of secondary vocational education, cooking major has been carrying out teaching reform, standardizing teaching management, improving teaching level, and striving to build a brand of cooking secondary vocational education.
1. Reform of teaching content and curriculum system
Cooking major takes China cooking as its core competence, and focuses on cultivating students' professional competence in different jobs such as cutting and matching, cold dish making, food carving, pastry making, etc. Since 2006, the curriculum system has been reformed and a modular curriculum system has been gradually established.
The curriculum is divided into cultural foundation module, basic skills module, Chinese hot dish module, Chinese pastry module and cold dish making and food carving module. Cultural foundation module is a compulsory course to cultivate students' English and computer ability; Chinese hot dish module, Chinese pastry module, cold dish making module and food carving module are optional modules for students of various majors to choose according to different jobs; Basic skills module correspondence? How versatile? .
2. Reform of teaching methods and means
Cooking majors attach great importance to the research and improvement of teaching methods, and adopt different teaching methods according to the characteristics of teaching objects to cultivate students' knowledge and ability.
In recent years, professional teachers actively carry out teaching and research activities, often prepare lessons collectively, and hold observation classes, demonstration classes and open classes every semester, which has played a very good role in promoting the teaching level. At present, all professional full-time teachers can have a high-quality open class.
Step 3 try teaching
Cooking major has changed the traditional teaching mode that theory is divorced from practice, and established a new teaching mode around the core of job skill demand. Integration of theory and practice? New teaching concept. According to the requirements of professional ability, skills are designed and cultivated, and a modular, advanced and combined cooking skills practice teaching system is constructed, which is oriented by job requirements and consists of cultural foundation module, basic skills module, Chinese hot dish module, Chinese pastry module and cold dish making and food carving module, which fully strengthens the leading role of practical skills training.
Implement the project-based curriculum teaching method with the task of making red and white cases as the driving goal. Each course has several course items, and each item has specific tasks. Through this teaching mode, students can complete the theoretical study and skill mastery of the course in the role of the task undertaker of making dishes and decorating dishes, and finally master the degree and level of special skills by comprehensive task assessment.
In order to fully ensure the implementation of practical teaching, all training rooms of cooking specialty are open all day, and training instructors are arranged to be on duty to open the training rooms to ensure the training needs to the greatest extent. Cooking majors link internships with employment, hold job fairs before students go to enterprises for internships, and then assign students to intentional enterprises for internships, which plays a very good role in improving the internship effect. Due to the emphasis on practical teaching, students majoring in cooking have mastered solid practical skills. More than 98% of the graduates can get the intermediate certificate of China cooking, and some students can get the advanced certificate, which has better adapted to the technical requirements of professional posts.
4. Teaching research results and teaching reform
Culinary majors actively organize teaching and research activities as planned, carry out research on teaching reform, and preside over or participate in the development of various teaching and research projects. In 2006, under the guidance of professional teachers, our students won the Excellence Award of Hot Dish and Noodle Group in the Provincial Innovation Competition.
5. Industry-University-Research combination
Culinary specialty adheres to the development idea of Industry-University-Research that scientific research is driven by enterprise demand and teaching is promoted by scientific research, and has made good achievements in the development of Industry-University-Research in recent years.
Through close contact with practice base enterprises, we can understand the demand of catering enterprises for talents in various positions, so as to determine the direction and orientation of teaching and scientific research. Through the cooperation of Industry-University-Research, on the one hand, it broadens the employment channels for students, on the other hand, it improves the professional scientific research and teaching level. The employment rate of all previous graduates majoring in cooking is above 98.5%, and nearly 200 people have been trained abroad, and the total training income exceeds 654.38+10,000 yuan. Provide 10 technical services for the society.
6. Teaching management
Through school guidance, department management and professional implementation of a series of procedures, the specialty has established a relatively perfect teaching management system, which has achieved good results in actual implementation and the teaching management norms are in place.
First, a two-level teaching management system has been established, with sound teaching management institutions and clear responsibilities. Professionally, the head of the teaching and research group is determined to be the main person in charge, and four professional teachers are responsible? Practical teaching? 、? Graduate work? 、? Student activities? 、? Professional data management? The management mode of the construction of four majors provides a reliable guarantee for stable teaching. In the process of teaching, the teaching inspection system at the beginning, middle and end, the attendance system, the teacher-student exchange system, the teacher's lecture system, the student's evaluation of teaching and the teacher's evaluation of learning system, and the teaching system of mutual evaluation between professional directors and teachers have been established.
The second is to classify teaching materials and documents according to the teaching process. Lesson plan? 、? A syllabus? 、? Teaching progress? 、? Quality control? 、? Student status management? 、? Teaching improvement? And other materials, complete specifications, which provides great convenience for the continuity of teaching.
The third is to establish a well-run teaching quality assurance system and monitoring mechanism. Schools and departments attach great importance to teaching quality, and hold a regular meeting of professional teachers every 1 week and a school teaching work meeting every two weeks to improve professional teachers' awareness of teaching quality. There has been no 1 teaching accident in cooking specialty so far, which has been highly recognized by schools and departments.
Guess you are interested in:
1.coreldraw detailed explanation of the method and steps of exporting engraving files.
2. Chinese rose carrot carving method.
3. Description of carving methods and steps of Chinese rose flowers.
4. What are the contents of the excellent courses for cooking majors?
5. What are the teaching curriculum standards for cooking majors?