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

Li Rui; Pang Lianrong

doi:doi:10.11648/j.tecs.20210601.14

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

Li Rui, Pang Lianrong

Published in Teacher Education and Curriculum Studies (Volume 6, Issue 1)

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), 2024. Published by Science Publishing Group

Keywords

Gold Class, Blended Learning, Cooking Technology, Teaching Reform

References

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[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.
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[10]	Luo Wei, Wang Ling. Teaching reform of C language course conforming to engineering education certification standard [J]. Computer age, 2017 (2): 79-81.
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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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TY  - JOUR
T1  - The Construction of Blended Teaching Mode of Cooking Technology Course Under the Background of "Gold Course"
AU  - Li Rui
AU  - Pang Lianrong
Y1  - 2021/02/26
PY  - 2021
N1  - https://doi.org/10.11648/j.tecs.20210601.14
DO  - 10.11648/j.tecs.20210601.14
T2  - Teacher Education and Curriculum Studies
JF  - Teacher Education and Curriculum Studies
JO  - Teacher Education and Curriculum Studies
SP  - 18
EP  - 22
PB  - Science Publishing Group
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
IS  - 1
ER  -

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Author Information

Li Rui

Department of Food Science and Engineering, Lingnan Normal University, Zhanjiang, China
Pang Lianrong

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

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Plain Text BibTeX RIS

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

Copy | Download

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

Copy | Download

@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}
}

Copy | Download

TY  - JOUR
T1  - The Construction of Blended Teaching Mode of Cooking Technology Course Under the Background of "Gold Course"
AU  - Li Rui
AU  - Pang Lianrong
Y1  - 2021/02/26
PY  - 2021
N1  - https://doi.org/10.11648/j.tecs.20210601.14
DO  - 10.11648/j.tecs.20210601.14
T2  - Teacher Education and Curriculum Studies
JF  - Teacher Education and Curriculum Studies
JO  - Teacher Education and Curriculum Studies
SP  - 18
EP  - 22
PB  - Science Publishing Group
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
IS  - 1
ER  -

Copy | Download