基于混合式教学模式的食品类专业必修课教学的实践与效果评价

Practice and Effectiveness Evaluation of the Teaching of Compulsory Courses in Food Specialties Based on Blended Teaching Mode

摘要: 在分析食品类专业必修课教学面临的问题和挑战的基础上，依托线上翻转课堂、慕课、腾讯会议、短视频教学等互联网平台，构建线上线下混合式教学模式。从优化教学内容、丰富教学资源、设定教学目标、设置三阶段教学环节和改进教学方法等开展混合式教学的改革实践。混合式教学实践效果通过建立新的成绩考核方式、校内外同行专家评价和示范辐射作用来评定。该教学模式旨在促进食品类专业必修课线上线下教学的有效协同，以提升整体的教学质量和成效。

Abstract: On the basis of analyzing the problems and challenges facing the teaching of compulsory courses for food majors, this study relies on Internet platforms such as online flipped classroom, catechism, Tencent conference, and short video teaching to build a hybrid teaching mode online and offline. The reform practice of blended teaching is carried out by optimizing teaching content, enriching teaching resources, setting teaching objectives, setting three-stage teaching links, and improving teaching methods. The effectiveness of the blended teaching practice is assessed by establishing a new performance assessment method, evaluation by on- and off-campus peer experts, and demonstration and radiation effects. The teaching model aims to promote the effective synergy of online and offline teaching in the compulsory courses of food specialties in order to improve the overall teaching quality and effectiveness.