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The Construction of Blended Teaching Mode of Cooking Technology Course Under the Background of "Gold Course"

Received: 21 January 2021     Accepted: 31 January 2021     Published: 26 February 2021
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Abstract

Under the trend of "Internet+Education", the online and offline blended teaching mode has become an important direction of teaching reform. This article takes the course "Cooking Technology" as an example to build an online and offline blended teaching mode, and investigates the application of blended teaching in the teaching of applied undergraduate courses. Using empirical analysis and interview methods, the article found that the curriculum teaching of "Cooking Technology" has insufficient combination of theory and practice, single teaching mode, poor teaching effect, and heavy teaching tasks. Base on the principle of student-centered, pedagogical coherence, integration of theory and practice, this article designs the blended teaching activities for the "Cooking Technology" course from the three major links, which is the pre-course phase, in-class stage and after-school phase. This article puts forward the issues that should be focus on interaction in blended learning and teaching, establishing a reasonable and sound appraisal method, pay attention to the percentage of online instruction used, so as to provide reference and reference for the construction of "golden courses" of culinary majors and other majors. Finally, the study found that the blended teaching can better cultivate students' autonomy in learning and solve the basic problems that most students are not interested in learning.

Published in Teacher Education and Curriculum Studies (Volume 6, Issue 1)
DOI 10.11648/j.tecs.20210601.14
Page(s) 18-22
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Gold Class, Blended Learning, Cooking Technology, Teaching Reform

References
[1] Wu Yan. Building China's "Golden Course" [J]. China University Teaching, 2018 (12): 4-9.
[2] Bian Chun, Jia Zhen. A preliminary investigation of blended teaching in food biochemistry course in the context of golden course construction [J]. Journal of Higher Education, 2019 (25): 116-118.
[3] Xu zhiguo, Chen zhengyu, Yang Li. Research on blended teaching of electronic information courses based on online platform [J]. Integrated Circuit Applications, 2019, 36 (12): 25-27.
[4] Liu limin. Practice of blended teaching reform based on SPOC - taking Modern Logistics as an example [J].
[5] Du Xinzheng, Gu Xiaoyan, Xiong Fali. Research on the design and application of "four-in-one" blended teaching mode in the training of financial engineering professionals in applied undergraduate institutions [J]. Jiangsu Science and Technology Information, 2019, 36 (30): 66-69.
[6] Luo Hongyu. Research on the innovation of blended teaching mode in applied undergraduate colleges and universities--Take Sensor Principles and Applications as an example [J]. Vocational and technical education, 2018, 39 (17): 34-36.
[7] Li Chao, Chen Fuyu, Hao Zhiguo et al. Some attempts to produce courseware for "Cooking Craft" [J]. Journal of Jilin Agricultural Science and Technology College, 2012, 21 (04): 79-80.
[8] Wu Yanhua, Fan Huihui, Qian Rong et al. Design and practice of blended instruction in genetics under the principle of coherent constructs [J]. Genetics, 2019, 41 (05): 439-446.
[9] He Chunmei. Process evaluation, achievement goal orientationand learning engagement: mechanism and path [J]. Exploration of higher education, 2020 (11): 36-4.
[10] Luo Wei, Wang Ling. Teaching reform of C language course conforming to engineering education certification standard [J]. Computer age, 2017 (2): 79-81.
[11] Jin Miao, Gao Dongmei. Practical research based on online and offline hybrid teaching mode. Health Vocational Education, 2020, 38 (18): 86-87.
[12] Zhao Dan. Practice and effect analysis of online teaching. Education Teaching Forum, 2020 (43): 283-284.
[13] Liu Ping, Liao Kangli. Research on employment and entrepreneurship education in local universities from the perspective of entrepreneurial endowment [J]. Education and occupation, 2012 (15): 81-82.
[14] Yu jianhua, Liang dongrong. Analysis of interaction in blended learning and teaching [J]. Teaching and Management, 2019 (18): 16-18.
[15] Wang Shusheng, Shao Hua. Content construction and practice exploration of College Students' innovation and entrepreneurship psychology [J]. Forestry teaching, 2020 (07): 93-96.
[16] Bai Yu. Research on entrepreneurship education system based on College Students' entrepreneurial intention [J]. China market, 2016 (25): 74-75.
Cite This Article
  • APA Style

    Li Rui, Pang Lianrong. (2021). The Construction of Blended Teaching Mode of Cooking Technology Course Under the Background of "Gold Course". Teacher Education and Curriculum Studies, 6(1), 18-22. https://doi.org/10.11648/j.tecs.20210601.14

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    ACS Style

    Li Rui; Pang Lianrong. The Construction of Blended Teaching Mode of Cooking Technology Course Under the Background of "Gold Course". Teach. Educ. Curric. Stud. 2021, 6(1), 18-22. doi: 10.11648/j.tecs.20210601.14

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    AMA Style

    Li Rui, Pang Lianrong. The Construction of Blended Teaching Mode of Cooking Technology Course Under the Background of "Gold Course". Teach Educ Curric Stud. 2021;6(1):18-22. doi: 10.11648/j.tecs.20210601.14

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  • @article{10.11648/j.tecs.20210601.14,
      author = {Li Rui and Pang Lianrong},
      title = {The Construction of Blended Teaching Mode of Cooking Technology Course Under the Background of "Gold Course"},
      journal = {Teacher Education and Curriculum Studies},
      volume = {6},
      number = {1},
      pages = {18-22},
      doi = {10.11648/j.tecs.20210601.14},
      url = {https://doi.org/10.11648/j.tecs.20210601.14},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.tecs.20210601.14},
      abstract = {Under the trend of "Internet+Education", the online and offline blended teaching mode has become an important direction of teaching reform. This article takes the course "Cooking Technology" as an example to build an online and offline blended teaching mode, and investigates the application of blended teaching in the teaching of applied undergraduate courses. Using empirical analysis and interview methods, the article found that the curriculum teaching of "Cooking Technology" has insufficient combination of theory and practice, single teaching mode, poor teaching effect, and heavy teaching tasks. Base on the principle of student-centered, pedagogical coherence, integration of theory and practice, this article designs the blended teaching activities for the "Cooking Technology" course from the three major links, which is the pre-course phase, in-class stage and after-school phase. This article puts forward the issues that should be focus on interaction in blended learning and teaching, establishing a reasonable and sound appraisal method, pay attention to the percentage of online instruction used, so as to provide reference and reference for the construction of "golden courses" of culinary majors and other majors. Finally, the study found that the blended teaching can better cultivate students' autonomy in learning and solve the basic problems that most students are not interested in learning.},
     year = {2021}
    }
    

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    AU  - Pang Lianrong
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    DO  - 10.11648/j.tecs.20210601.14
    T2  - Teacher Education and Curriculum Studies
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    JO  - Teacher Education and Curriculum Studies
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    SN  - 2575-4971
    UR  - https://doi.org/10.11648/j.tecs.20210601.14
    AB  - Under the trend of "Internet+Education", the online and offline blended teaching mode has become an important direction of teaching reform. This article takes the course "Cooking Technology" as an example to build an online and offline blended teaching mode, and investigates the application of blended teaching in the teaching of applied undergraduate courses. Using empirical analysis and interview methods, the article found that the curriculum teaching of "Cooking Technology" has insufficient combination of theory and practice, single teaching mode, poor teaching effect, and heavy teaching tasks. Base on the principle of student-centered, pedagogical coherence, integration of theory and practice, this article designs the blended teaching activities for the "Cooking Technology" course from the three major links, which is the pre-course phase, in-class stage and after-school phase. This article puts forward the issues that should be focus on interaction in blended learning and teaching, establishing a reasonable and sound appraisal method, pay attention to the percentage of online instruction used, so as to provide reference and reference for the construction of "golden courses" of culinary majors and other majors. Finally, the study found that the blended teaching can better cultivate students' autonomy in learning and solve the basic problems that most students are not interested in learning.
    VL  - 6
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Author Information
  • Department of Food Science and Engineering, Lingnan Normal University, Zhanjiang, China

  • Department of Business Management, Lingnan Normal University, Zhanjiang, China

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