Culinary Hygiene and Safety is one of the core courses in the culinary and nutrition education major in higher education institutions. Under the current "New Engineering" background, students in this major should possess strong abilities to analyze and solve practical application problems. Therefore, a systematic and efficient teaching model is necessary. This study proposes introducing case-based teaching into this course and analyzes the teaching objectives, teaching content, teaching methods, and assessment methods. It explores a teaching model that facilitates the close integration of theory and production practices, courses, and industrial development. This teaching model align with the professional foundation characteristics of different student sources, capable of laying a solid theoretical and practical foundation for students' graduation, further studies, employment, and entrepreneurship. It is recommended that this teaching model be extended to the other courses offered by the College of Food Science and Engineering, thus facilitating the cultivation of applied "new engineering" talents.
| Published in | Teacher Education and Curriculum Studies (Volume 9, Issue 4) |
| DOI | 10.11648/j.tecs.20240904.14 |
| Page(s) | 131-137 |
| 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 |
Culinary Hygiene and Safety, Case-based Teaching, Teaching Model
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APA Style
Li, H., Hu, X. (2024). Exploring Case-based Teaching Methods Under the "New Engineering" Background - Using Culinary Hygiene and Safety Course as an Example. Teacher Education and Curriculum Studies, 9(4), 131-137. https://doi.org/10.11648/j.tecs.20240904.14
ACS Style
Li, H.; Hu, X. Exploring Case-based Teaching Methods Under the "New Engineering" Background - Using Culinary Hygiene and Safety Course as an Example. Teach. Educ. Curric. Stud. 2024, 9(4), 131-137. doi: 10.11648/j.tecs.20240904.14
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Download@article{10.11648/j.tecs.20240904.14,
author = {Heng Li and Xiao-jun Hu},
title = {Exploring Case-based Teaching Methods Under the "New Engineering" Background - Using Culinary Hygiene and Safety Course as an Example
},
journal = {Teacher Education and Curriculum Studies},
volume = {9},
number = {4},
pages = {131-137},
doi = {10.11648/j.tecs.20240904.14},
url = {https://doi.org/10.11648/j.tecs.20240904.14},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.tecs.20240904.14},
abstract = {Culinary Hygiene and Safety is one of the core courses in the culinary and nutrition education major in higher education institutions. Under the current "New Engineering" background, students in this major should possess strong abilities to analyze and solve practical application problems. Therefore, a systematic and efficient teaching model is necessary. This study proposes introducing case-based teaching into this course and analyzes the teaching objectives, teaching content, teaching methods, and assessment methods. It explores a teaching model that facilitates the close integration of theory and production practices, courses, and industrial development. This teaching model align with the professional foundation characteristics of different student sources, capable of laying a solid theoretical and practical foundation for students' graduation, further studies, employment, and entrepreneurship. It is recommended that this teaching model be extended to the other courses offered by the College of Food Science and Engineering, thus facilitating the cultivation of applied "new engineering" talents.
},
year = {2024}
}
TY - JOUR T1 - Exploring Case-based Teaching Methods Under the "New Engineering" Background - Using Culinary Hygiene and Safety Course as an Example AU - Heng Li AU - Xiao-jun Hu Y1 - 2024/11/28 PY - 2024 N1 - https://doi.org/10.11648/j.tecs.20240904.14 DO - 10.11648/j.tecs.20240904.14 T2 - Teacher Education and Curriculum Studies JF - Teacher Education and Curriculum Studies JO - Teacher Education and Curriculum Studies SP - 131 EP - 137 PB - Science Publishing Group SN - 2575-4971 UR - https://doi.org/10.11648/j.tecs.20240904.14 AB - Culinary Hygiene and Safety is one of the core courses in the culinary and nutrition education major in higher education institutions. Under the current "New Engineering" background, students in this major should possess strong abilities to analyze and solve practical application problems. Therefore, a systematic and efficient teaching model is necessary. This study proposes introducing case-based teaching into this course and analyzes the teaching objectives, teaching content, teaching methods, and assessment methods. It explores a teaching model that facilitates the close integration of theory and production practices, courses, and industrial development. This teaching model align with the professional foundation characteristics of different student sources, capable of laying a solid theoretical and practical foundation for students' graduation, further studies, employment, and entrepreneurship. It is recommended that this teaching model be extended to the other courses offered by the College of Food Science and Engineering, thus facilitating the cultivation of applied "new engineering" talents. VL - 9 IS - 4 ER -
College of Food Science and Engineering, Lingnan Normal University, Zhanjiang, China
College of Food Science and Engineering, Lingnan Normal University, Zhanjiang, China
