| 刊名 | Agricultural Biotechnology |
| 作者 | Wei RAN |
| 作者单位 | College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610106, China |
| DOI | DOI:10.19759/j.cnki.2164-4993.2025.04.011 |
| 年份 | 2025 |
| 刊期 | 4 |
| 页码 | 50-53 |
| 关键词 | Cuisine design; Engineering education; Teaching reform; Practical innovation |
| 摘要 | As an important professional course of culinary majors, the reform of teaching contents and methods is of great significance to stimulating students' creativity and enhancing their engineering practice ability. Based on the concept of engineering education, this paper explored the integration of engineering thinking into traditional cooking teaching, in order to cultivate students' innovative thinking and practical ability, and a teaching mode reform scheme of "theory-practice-innovation" was put forward. This study put forward a set of systematic curriculum reform scheme and preliminarily evaluated its implementation effect by introducing engineering thinking, modern technology and interdisciplinary knowledge. |
