基于高素质职业人才培养的高职食品类专业分析化学实验课教学改革——以“薄层色谱分析”模块为例

Teaching Reform of Analytical Chemistry Experiment Course for Food Majors in Higher Vocational Education Based on the Cultivation of High-Quality Vocational Talents—Taking the “Thin-Layer Chromatography Analysis” Module as an Example

摘要: 随着我国职业教育进入高质量发展阶段，培养符合食品行业转型升级需求的高素质技术技能人才，成为高职食品类专业的核心任务。分析化学实验是食品类专业的核心基础课程，是培养学生食品检测职业能力的关键载体。针对当前课程教学中存在的内容与岗位脱节、模式固化、双创教育融合不足、评价体系单一等问题，本文以高素质职业人才培养为核心，以“薄层色谱分析”教学模块为切入点，引入“生活–岗位双驱动”的“双向五步”教学模式，实现了岗课赛证融通、理实一体化、双创教育深度融入的教学目标，同时构建了过程性评价与终结性评价结合、多元主体参与的贯通式评价体系。教学实践表明，该改革有效提升了学生的专业操作技能、创新实践能力与综合职业素养，为高职食品类专业实验课程教学改革提供了可借鉴的实践路径。

Abstract: As China’s vocational education has entered a stage of high-quality development, cultivating high-quality technical and skilled talents that meet the needs of the transformation and upgrading of the food industry has become the core task of food majors in higher vocational colleges. Analytical Chemistry Experiment is a core basic course for food majors and a key carrier for fostering students’ professional competence in food detection. In view of the existing problems in the current course teaching, such as the disconnection between teaching content and professional posts, rigid teaching mode, insufficient integration of innovation and entrepreneurship education, and a single evaluation system, this paper takes the cultivation of high-quality vocational talents as the core and the teaching module of thin-layer chromatography analysis (TLC) as the breakthrough point, and introduces the “two-way five-step” teaching mode driven by both daily life and professional posts. This reform has achieved the teaching objectives of integrating professional posts, courses, competitions and certificates, integrating theory with practice, and deeply integrating innovation and entrepreneurship education. Meanwhile, a coherent evaluation system combining formative assessment and summative assessment with the participation of multiple subjects has been constructed. Teaching practice shows that this reform has effectively improved students’ professional operational skills, innovative practical abilities and comprehensive professional literacy, and provided a referable practical path for the teaching reform of experimental courses for food majors in higher vocational colleges.