虚拟仿真技术在《焙烤食品加工技术》课程教学中的应用

The Application of Virtual Simulation Technology in the Course Teaching of “Baked Food Processing Technology”

摘要: 本文旨在研究虚拟仿真技术在高职《焙烤食品加工技术》课程中的应用。传统教学存在内容滞后、模式单一、实践条件受限等问题。虚拟仿真技术通过“理虚交融”，将抽象理论具象化，借助3D建模和AI算法，提升理论教学质效；通过“虚实结合”，复现生产场景，分层任务，培养学生跨岗位协作与数据决策能力；通过“虚实联动”，重构评价体系，实现过程性、综合性、标准化评价。该技术有效解决了传统教学问题，为烘焙行业培养高素质复合型人才，未来在高职食品专业教育中具有广阔应用前景。

Abstract: This study explores the application of virtual simulation technology in the “Baked Food Processing Technology” course in higher vocational education. Traditional teaching faces issues such as outdated content, monotonous teaching methods, and limited practical conditions. Virtual simulation technology addresses these challenges by integrating theory and virtual practice, visualizing abstract theories through 3D modeling and AI algorithms, and enhancing the effectiveness of theoretical teaching. It also combines virtual and real scenarios, replicates production settings, and assigns tiered tasks to cultivate students’ cross-position collaboration and data-driven decision-making skills. Moreover, it links virtual and real teaching to reconstruct the evaluation system, achieving process-oriented, comprehensive, and standardized assessment. This technology effectively resolves traditional teaching problems and cultivates high-quality composite talents for the baking industry, with broad application prospects in higher vocational food education in the future.